CRIS Current Research Information System

BALESTRA, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 3.397
EU - Europa 3.047
AS - Asia 2.893
AF - Africa 308
SA - Sud America 241
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.913
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Nazione #
US - Stati Uniti d'America 3.297
SG - Singapore 828
IT - Italia 826
CN - Cina 801
GB - Regno Unito 677
VN - Vietnam 594
DE - Germania 339
FR - Francia 257
SE - Svezia 178
HK - Hong Kong 167
IN - India 166
UA - Ucraina 158
BR - Brasile 151
RU - Federazione Russa 133
ZA - Sudafrica 98
IE - Irlanda 96
CI - Costa d'Avorio 86
NL - Olanda 66
TG - Togo 56
CA - Canada 54
ES - Italia 53
EE - Estonia 48
ID - Indonesia 45
JP - Giappone 45
FI - Finlandia 40
JO - Giordania 39
MX - Messico 32
PH - Filippine 31
BE - Belgio 28
AR - Argentina 27
TR - Turchia 27
AU - Australia 25
BD - Bangladesh 23
KR - Corea 22
BG - Bulgaria 21
NG - Nigeria 21
CH - Svizzera 20
PL - Polonia 19
PK - Pakistan 18
AT - Austria 17
SC - Seychelles 17
HR - Croazia 16
CL - Cile 14
EC - Ecuador 14
TW - Taiwan 13
MY - Malesia 12
SI - Slovenia 12
RO - Romania 11
TH - Thailandia 11
CO - Colombia 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
GT - Guatemala 2
HN - Honduras 2
MN - Mongolia 2
MT - Malta 2
OM - Oman 2
PA - Panama 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
BB - Barbados 1
BF - Burkina Faso 1
BN - Brunei Darussalam 1
CG - Congo 1
DK - Danimarca 1
DZ - Algeria 1
ET - Etiopia 1
GE - Georgia 1
IR - Iran 1
JM - Giamaica 1
KG - Kirghizistan 1
LK - Sri Lanka 1
MU - Mauritius 1
NO - Norvegia 1
Totale 9.906
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Città #
Southend 590
Singapore 570
Ashburn 319
Fairfield 252
Santa Clara 241
Chandler 174
San Jose 163
Hong Kong 161
Ann Arbor 147
Woodbridge 144
Wilmington 139
Ho Chi Minh City 133
Princeton 128
Houston 122
Seattle 110
Beijing 109
Cambridge 96
Dublin 96
Hanoi 95
Jacksonville 92
Abidjan 86
Bologna 79
Boardman 73
Lauterbourg 71
Dong Ket 68
Westminster 65
Padova 59
Lomé 56
Nanjing 56
Berlin 46
Milan 46
Rome 44
Johannesburg 40
Amman 39
Los Angeles 38
Jinan 37
Council Bluffs 36
Tokyo 35
Helsinki 33
New York 33
Cesena 32
Shenyang 31
Buffalo 30
Dallas 30
Turin 30
Medford 29
Nanchang 27
Guangzhou 25
Jakarta 24
Saint Petersburg 24
Bari 23
Da Nang 23
Florence 22
Montreal 22
Mülheim 22
Shanghai 22
Hebei 21
Hyderabad 21
Tianjin 21
Changsha 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
San Diego 16
Hangzhou 15
Shenzhen 15
Zhengzhou 15
São Paulo 14
Dearborn 13
Vienna 13
Des Moines 12
Frankfurt am Main 12
Melbourne 12
Warsaw 12
Bern 11
Haikou 11
Jiaxing 11
Nuremberg 11
Olalla 11
Verona 11
Chicago 10
Fremont 10
Lahore 10
Lanzhou 10
The Dalles 10
Falkenstein 9
Norwalk 9
Phoenix 9
Yubileyny 9
Casalecchio di Reno 8
Fontenay-sous-Bois 8
Leeuwarden 8
Totale 5.946
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Nome #
Study and optimization of octopus cooking 349
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 261
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 247
Sensory and instrumental study of Taralli, a typical Italian bakery product 235
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 226
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 220
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 216
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 215
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 212
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 210
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 207
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability 207
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 206
Applications in meat products 205
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 203
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 199
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 194
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 192
Panificabilità di farine derivanti da varietà di grani antichi 190
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 189
Techno-functional ingredients for meat products: current challenges 186
Effect of different new packaging materials on biscuit quality during accelerated storage 184
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 181
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 180
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 171
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 169
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 167
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 165
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 164
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 161
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 158
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 156
Valutazione di parametri chimici, fisici, strutturali e sensoriali in un pane tradizionale 155
Caratteristiche sensoriali di pani tipici tradizionali 154
Food Preparation with mushrooms and making process 153
Automatic vending machine for fresh pizza making 151
Rheological characteristics of nut creams realized with different type and amount of fats 149
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA 148
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS 143
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 141
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 139
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 137
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 133
New biodegradable PLA-based triblock copolymers for sustainable food packaging 131
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
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 125
Physical, textural and sensory characteristics of a typical regional bread 124
Microstructural and Rheological Properties of White Chocolate During Processing 123
Physico-chemical and rheological changes of fruit purees during storage 121
Evaluation of drying of edible coating on bread using NIR spectroscopy 121
Quality and antioxidant property of bread containing different amount of buckwheat flour 120
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 120
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 117
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 115
Small and large deformation tests for the evaluation of frozen dougn viscoelastic behaviour. 114
Evaluation of the visual quality of potato chips using computer vision system vs. conventional color measurement 105
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 98
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 97
null 92
Textural changes during water cooking of emmer whole, pearled and crushed grain 81
Totale 10.084
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Categoria #
all - tutte 26.190
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 26.190
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021247 0 0 0 0 0 0 0 0 0 0 0 247
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
2025/20262.929 182 221 271 219 377 186 330 175 542 249 110 67
Totale 10.084