CRIS Current Research Information System

BALESTRA, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 3.736
EU - Europa 3.065
AS - Asia 2.880
AF - Africa 303
SA - Sud America 240
Continente sconosciuto - Info sul continente non disponibili 175
OC - Oceania 25
Totale 10.424
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Nazione #
US - Stati Uniti d'America 3.624
IT - Italia 850
SG - Singapore 817
CN - Cina 796
GB - Regno Unito 677
VN - Vietnam 585
DE - Germania 333
FR - Francia 259
SE - Svezia 174
HK - Hong Kong 170
IN - India 164
UA - Ucraina 158
BR - Brasile 146
RU - Federazione Russa 133
ZA - Sudafrica 97
IE - Irlanda 94
CI - Costa d'Avorio 84
NL - Olanda 69
CA - Canada 62
ES - Italia 57
TG - Togo 54
EE - Estonia 48
ID - Indonesia 47
JP - Giappone 46
FI - Finlandia 39
JO - Giordania 39
MX - Messico 32
PH - Filippine 31
BE - Belgio 28
AR - Argentina 27
TR - Turchia 27
BD - Bangladesh 26
AU - Australia 25
KR - Corea 22
BG - Bulgaria 21
CH - Svizzera 20
NG - Nigeria 20
PL - Polonia 19
PK - Pakistan 18
SC - Seychelles 18
AT - Austria 17
HR - Croazia 16
EC - Ecuador 15
CL - Cile 14
TH - Thailandia 14
MY - Malesia 13
TW - Taiwan 13
SI - Slovenia 12
CO - Colombia 11
PE - Perù 11
RO - Romania 11
VE - Venezuela 9
UZ - Uzbekistan 8
GR - Grecia 7
IL - Israele 7
AE - Emirati Arabi Uniti 6
JM - Giamaica 6
MA - Marocco 6
KE - Kenya 5
LB - Libano 5
SA - Arabia Saudita 5
TN - Tunisia 5
CR - Costa Rica 4
CZ - Repubblica Ceca 4
IQ - Iraq 4
LT - Lituania 4
GH - Ghana 3
KZ - Kazakistan 3
NA - Namibia 3
PT - Portogallo 3
PY - Paraguay 3
AL - Albania 2
BO - Bolivia 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
EU - Europa 2
HN - Honduras 2
MN - Mongolia 2
MT - Malta 2
OM - Oman 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
AZ - Azerbaigian 1
BB - Barbados 1
BF - Burkina Faso 1
BN - Brunei Darussalam 1
CG - Congo 1
DK - Danimarca 1
DZ - Algeria 1
EG - Egitto 1
ET - Etiopia 1
GE - Georgia 1
GT - Guatemala 1
HU - Ungheria 1
IR - Iran 1
JE - Jersey 1
KG - Kirghizistan 1
LK - Sri Lanka 1
Totale 10.245
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Città #
Southend 590
Singapore 562
Ashburn 346
Fairfield 252
Santa Clara 243
Chandler 169
Hong Kong 162
San Jose 162
Ann Arbor 147
Woodbridge 144
Wilmington 139
Ho Chi Minh City 129
Princeton 128
Houston 123
Seattle 114
Beijing 108
Council Bluffs 97
Cambridge 96
Dublin 94
Jacksonville 93
Hanoi 92
Abidjan 84
Bologna 76
Lauterbourg 71
Boardman 69
Dong Ket 68
Westminster 65
Padova 59
Nanjing 56
Lomé 54
Milan 54
Los Angeles 49
Rome 47
Berlin 46
New York 42
Dallas 41
Amman 39
Johannesburg 39
Jinan 37
Tokyo 35
Helsinki 33
Buffalo 32
Cesena 32
Shenyang 31
Turin 31
Medford 29
Nanchang 27
Guangzhou 25
Jakarta 24
Montreal 24
Saint Petersburg 24
Bari 23
Da Nang 23
Florence 22
Mülheim 22
Shanghai 22
Hebei 21
Changsha 20
Hyderabad 20
Redmond 20
Redwood City 20
Tianjin 20
Sofia 19
Abeokuta 18
Haiphong 18
Hefei 18
Madrid 18
Naples 18
Brussels 17
Falls Church 17
Redondo Beach 17
San Diego 16
Hangzhou 15
Shenzhen 15
São Paulo 15
Zhengzhou 15
Chicago 14
Dearborn 13
Vienna 13
Des Moines 12
Melbourne 12
Warsaw 12
Bern 11
Frankfurt am Main 11
Haikou 11
Jiaxing 11
Olalla 11
San Francisco 11
The Dalles 11
Verona 11
Fremont 10
Lahore 10
Lanzhou 10
Phoenix 10
Falkenstein 9
Norwalk 9
Nuremberg 9
Orem 9
Yubileyny 9
Brooklyn 8
Totale 6.059
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Nome #
Study and optimization of octopus cooking 434
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 264
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 264
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 260
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 255
Sensory and instrumental study of Taralli, a typical Italian bakery product 237
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 230
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 229
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 223
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 220
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 220
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 218
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 217
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 211
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability 211
Applications in meat products 209
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 206
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 201
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 195
Panificabilità di farine derivanti da varietà di grani antichi 194
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 194
Techno-functional ingredients for meat products: current challenges 192
Effect of different new packaging materials on biscuit quality during accelerated storage 190
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 181
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 174
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 172
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 172
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 170
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 167
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 166
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 162
Food Preparation with mushrooms and making process 160
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 159
Valutazione di parametri chimici, fisici, strutturali e sensoriali in un pane tradizionale 158
Caratteristiche sensoriali di pani tipici tradizionali 157
Rheological characteristics of nut creams realized with different type and amount of fats 157
Automatic vending machine for fresh pizza making 154
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA 149
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS 145
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 144
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 144
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 141
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 134
New biodegradable PLA-based triblock copolymers for sustainable food packaging 133
Rheological, textural and calorimetric modifications of dark chocolate during process 130
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS 129
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 129
Physical, textural and sensory characteristics of a typical regional bread 126
Microstructural and Rheological Properties of White Chocolate During Processing 125
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 122
Quality and antioxidant property of bread containing different amount of buckwheat flour 121
Physico-chemical and rheological changes of fruit purees during storage 121
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 120
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 118
Small and large deformation tests for the evaluation of frozen dougn viscoelastic behaviour. 117
Evaluation of the visual quality of potato chips using computer vision system vs. conventional color measurement 107
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 103
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 103
Evaluation of drying of edible coating on bread using NIR spectroscopy 97
Textural changes during water cooking of emmer whole, pearled and crushed grain 83
Totale 10.424
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Categoria #
all - tutte 27.393
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 27.393
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022931 0 58 55 59 100 74 46 75 50 28 199 187
2022/20231.176 104 178 54 135 64 77 40 71 244 51 98 60
2023/2024520 30 48 31 54 55 86 41 37 31 39 26 42
2024/20251.465 65 221 109 93 343 93 98 63 27 69 54 230
2025/20262.890 175 217 265 212 372 182 324 171 534 242 107 89
2026/2027439 226 213 0 0 0 0 0 0 0 0 0 0
Totale 10.424