CRIS Current Research Information System

BALESTRA, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 3.260
EU - Europa 2.998
AS - Asia 2.875
AF - Africa 306
SA - Sud America 235
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.701
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Nazione #
US - Stati Uniti d'America 3.171
SG - Singapore 821
CN - Cina 798
IT - Italia 796
GB - Regno Unito 677
VN - Vietnam 592
DE - Germania 332
FR - Francia 256
SE - Svezia 178
IN - India 166
HK - Hong Kong 164
UA - Ucraina 158
BR - Brasile 148
RU - Federazione Russa 133
ZA - Sudafrica 98
IE - Irlanda 96
CI - Costa d'Avorio 85
NL - Olanda 63
TG - Togo 56
ES - Italia 52
CA - Canada 49
EE - Estonia 48
ID - Indonesia 45
JP - Giappone 45
FI - Finlandia 40
JO - Giordania 39
PH - Filippine 30
MX - Messico 29
BE - Belgio 28
AR - Argentina 27
TR - Turchia 27
AU - Australia 25
KR - Corea 22
BD - Bangladesh 21
BG - Bulgaria 21
NG - Nigeria 21
CH - Svizzera 20
PK - Pakistan 18
AT - Austria 17
SC - Seychelles 17
HR - Croazia 16
PL - Polonia 15
EC - Ecuador 14
TW - Taiwan 13
MY - Malesia 12
CL - Cile 11
TH - Thailandia 11
CO - Colombia 10
RO - Romania 10
SI - Slovenia 10
PE - Perù 9
VE - Venezuela 9
UZ - Uzbekistan 8
GR - Grecia 7
IL - Israele 6
MA - Marocco 6
KE - Kenya 5
LB - Libano 5
SA - Arabia Saudita 5
AE - Emirati Arabi Uniti 4
CZ - Repubblica Ceca 4
HU - Ungheria 4
IQ - Iraq 4
LT - Lituania 4
CR - Costa Rica 3
DO - Repubblica Dominicana 3
EG - Egitto 3
GH - Ghana 3
KZ - Kazakistan 3
NA - Namibia 3
PT - Portogallo 3
PY - Paraguay 3
TN - Tunisia 3
AL - Albania 2
AZ - Azerbaigian 2
BO - Bolivia 2
BY - Bielorussia 2
EU - Europa 2
HN - Honduras 2
MN - Mongolia 2
MT - Malta 2
OM - Oman 2
PA - Panama 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
BN - Brunei Darussalam 1
CG - Congo 1
DK - Danimarca 1
DZ - Algeria 1
ET - Etiopia 1
GE - Georgia 1
GT - Guatemala 1
IR - Iran 1
KG - Kirghizistan 1
LK - Sri Lanka 1
MU - Mauritius 1
NO - Norvegia 1
NP - Nepal 1
PS - Palestinian Territory 1
QA - Qatar 1
Totale 9.697
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Città #
Southend 590
Singapore 564
Ashburn 309
Fairfield 252
Santa Clara 238
Chandler 174
Hong Kong 158
Ann Arbor 147
Woodbridge 144
San Jose 141
Wilmington 139
Ho Chi Minh City 133
Princeton 128
Houston 118
Seattle 110
Beijing 109
Cambridge 96
Dublin 96
Hanoi 93
Jacksonville 92
Abidjan 85
Bologna 79
Boardman 73
Lauterbourg 71
Dong Ket 68
Westminster 65
Padova 59
Lomé 56
Nanjing 56
Milan 46
Johannesburg 40
Amman 39
Berlin 39
Jinan 37
Tokyo 35
Los Angeles 34
Helsinki 33
Cesena 32
New York 31
Rome 31
Shenyang 31
Buffalo 30
Medford 29
Nanchang 27
Turin 27
Dallas 26
Guangzhou 25
Jakarta 24
Saint Petersburg 24
Bari 23
Da Nang 23
Florence 22
Mülheim 22
Hebei 21
Hyderabad 21
Shanghai 21
Tianjin 21
Changsha 20
Montreal 20
Redmond 20
Redwood City 20
Abeokuta 19
Sofia 19
Haiphong 18
Hefei 18
Madrid 18
Redondo Beach 18
Brussels 17
Falls Church 17
Naples 17
Council Bluffs 16
San Diego 16
Hangzhou 15
Shenzhen 15
Zhengzhou 15
Dearborn 13
Vienna 13
Des Moines 12
Frankfurt am Main 12
Melbourne 12
Bern 11
Haikou 11
Jiaxing 11
Nuremberg 11
Olalla 11
São Paulo 11
Fremont 10
Lahore 10
Lanzhou 10
The Dalles 10
Warsaw 10
Chicago 9
Falkenstein 9
Norwalk 9
Yubileyny 9
Casalecchio di Reno 8
Fontenay-sous-Bois 8
Leeuwarden 8
Mahé 8
Perugia 8
Totale 5.829
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Nome #
Study and optimization of octopus cooking 322
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 260
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 237
Sensory and instrumental study of Taralli, a typical Italian bakery product 232
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 225
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 216
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 211
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability 206
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 205
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 205
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 204
Applications in meat products 204
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 202
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 200
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 198
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 198
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 190
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 190
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 187
Panificabilità di farine derivanti da varietà di grani antichi 186
Techno-functional ingredients for meat products: current challenges 185
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 181
Effect of different new packaging materials on biscuit quality during accelerated storage 178
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 177
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 168
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 168
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 164
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 164
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 159
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 159
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 157
Valutazione di parametri chimici, fisici, strutturali e sensoriali in un pane tradizionale 154
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 153
Food Preparation with mushrooms and making process 152
Caratteristiche sensoriali di pani tipici tradizionali 151
Automatic vending machine for fresh pizza making 150
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA 147
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 138
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS 138
Rheological characteristics of nut creams realized with different type and amount of fats 136
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 136
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 133
New biodegradable PLA-based triblock copolymers for sustainable food packaging 129
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 128
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS 126
Rheological, textural and calorimetric modifications of dark chocolate during process 126
Microstructural and Rheological Properties of White Chocolate During Processing 121
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 120
Physical, textural and sensory characteristics of a typical regional bread 119
Physico-chemical and rheological changes of fruit purees during storage 119
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 119
Quality and antioxidant property of bread containing different amount of buckwheat flour 117
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 117
Evaluation of drying of edible coating on bread using NIR spectroscopy 116
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 112
Small and large deformation tests for the evaluation of frozen dougn viscoelastic behaviour. 111
Evaluation of the visual quality of potato chips using computer vision system vs. conventional color measurement 104
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 96
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 94
null 92
Textural changes during water cooking of emmer whole, pearled and crushed grain 80
Totale 9.872
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Categoria #
all - tutte 24.848
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 24.848
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021366 0 0 0 0 0 0 0 0 0 59 60 247
2021/20221.011 80 58 55 59 100 74 46 75 50 28 199 187
2022/20231.206 106 182 56 139 67 79 41 73 249 51 98 65
2023/2024522 30 49 31 54 55 86 41 37 31 39 27 42
2024/20251.493 67 225 111 95 348 95 99 64 30 69 57 233
2025/20262.717 182 221 271 219 377 186 330 175 542 214 0 0
Totale 9.872