CRIS Current Research Information System

BALESTRA, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 2.624
EU - Europa 2.492
AS - Asia 1.198
AF - Africa 213
SA - Sud America 38
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 2
Totale 6.577
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Nazione #
US - Stati Uniti d'America 2.597
GB - Regno Unito 658
IT - Italia 653
CN - Cina 447
SG - Singapore 323
DE - Germania 307
SE - Svezia 173
VN - Vietnam 162
UA - Ucraina 152
IN - India 135
RU - Federazione Russa 126
FR - Francia 119
IE - Irlanda 94
CI - Costa d'Avorio 76
TG - Togo 55
ZA - Sudafrica 53
EE - Estonia 48
JO - Giordania 35
ES - Italia 20
ID - Indonesia 20
BE - Belgio 19
BG - Bulgaria 19
BR - Brasile 19
NG - Nigeria 19
CH - Svizzera 18
TR - Turchia 16
AT - Austria 15
HR - Croazia 15
CA - Canada 14
NL - Olanda 12
MX - Messico 11
AU - Australia 10
FI - Finlandia 10
PH - Filippine 10
RO - Romania 10
SC - Seychelles 8
GR - Grecia 7
KR - Corea 7
MY - Malesia 6
PK - Pakistan 6
LB - Libano 5
PL - Polonia 5
TW - Taiwan 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
CO - Colombia 4
CZ - Repubblica Ceca 4
PE - Perù 4
BD - Bangladesh 3
KZ - Kazakistan 3
PT - Portogallo 3
VE - Venezuela 3
BO - Bolivia 2
EC - Ecuador 2
EG - Egitto 2
EU - Europa 2
IL - Israele 2
JP - Giappone 2
MT - Malta 2
PA - Panama 2
TH - Thailandia 2
UZ - Uzbekistan 2
DK - Danimarca 1
GE - Georgia 1
HK - Hong Kong 1
IR - Iran 1
NO - Norvegia 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 6.577
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Città #
Southend 590
Singapore 283
Fairfield 252
Santa Clara 232
Ashburn 181
Chandler 174
Ann Arbor 147
Woodbridge 144
Wilmington 139
Princeton 128
Houston 118
Seattle 109
Cambridge 96
Dublin 94
Jacksonville 92
Abidjan 76
Boardman 69
Dong Ket 68
Westminster 65
Bologna 58
Padova 58
Nanjing 56
Lomé 55
Berlin 39
Jinan 37
Amman 35
Cesena 31
Shenyang 31
Medford 29
Milan 29
Nanchang 26
Beijing 25
Saint Petersburg 24
Turin 24
Mülheim 22
Hebei 21
Hyderabad 21
Redmond 20
Redwood City 20
Abeokuta 19
Rome 19
Sofia 19
Changsha 18
Falls Church 17
Bari 16
San Diego 16
Brussels 15
New York 15
Madrid 14
Naples 14
Tianjin 14
Zhengzhou 14
Dearborn 13
Guangzhou 13
Jakarta 13
Shanghai 13
Vienna 13
Bern 11
Haikou 11
Olalla 11
Des Moines 10
Fremont 10
Hangzhou 10
Jiaxing 10
Lanzhou 10
Florence 9
Norwalk 9
Yubileyny 9
Casalecchio di Reno 8
Helsinki 8
Mahé 8
Pisa 8
Taizhou 8
Nuremberg 7
Hefei 6
Livorno 6
Torino 6
Verona 6
Brent 5
Chicago 5
Falkenstein 5
Fuzhou 5
Istanbul 5
Lahore 5
Lausanne 5
Paris 5
Perugia 5
Taiyuan 5
Venezia 5
Vobarno 5
Warsaw 5
Bertinoro 4
Bühl 4
Dallas 4
Foggia 4
Frankfurt Am Main 4
Genoa 4
Iloilo City 4
Ithaca 4
Kemerovo 4
Totale 4.275
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Nome #
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 194
Study and optimization of octopus cooking 169
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 162
Sensory and instrumental study of Taralli, a typical Italian bakery product 159
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability 153
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 152
Applications in meat products 150
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 149
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 149
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 145
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 145
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 145
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 143
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 137
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 135
Techno-functional ingredients for meat products: current challenges 135
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 129
Panificabilità di farine derivanti da varietà di grani antichi 128
Automatic vending machine for fresh pizza making 126
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 126
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 126
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 124
Effect of different new packaging materials on biscuit quality during accelerated storage 123
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 117
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 112
Caratteristiche sensoriali di pani tipici tradizionali 111
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 111
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 111
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 110
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 110
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 109
Valutazione di parametri chimici, fisici, strutturali e sensoriali in un pane tradizionale 108
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 105
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 104
Food Preparation with mushrooms and making process 102
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 102
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 102
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 101
Microstructural and Rheological Properties of White Chocolate During Processing 100
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA 94
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 94
Rheological, textural and calorimetric modifications of dark chocolate during process 92
null 92
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 87
Small and large deformation tests for the evaluation of frozen dougn viscoelastic behaviour. 85
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 84
New biodegradable PLA-based triblock copolymers for sustainable food packaging 84
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 83
Physico-chemical and rheological changes of fruit purees during storage 81
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS 80
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS 80
Physical, textural and sensory characteristics of a typical regional bread 79
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 77
Rheological characteristics of nut creams realized with different type and amount of fats 76
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 74
Evaluation of the visual quality of potato chips using computer vision system vs. conventional color measurement 72
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 68
Quality and antioxidant property of bread containing different amount of buckwheat flour 67
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 66
Evaluation of drying of edible coating on bread using NIR spectroscopy 51
Textural changes during water cooking of emmer whole, pearled and crushed grain 49
Totale 6.734
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Categoria #
all - tutte 16.659
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 16.659
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020542 0 0 0 0 0 0 0 161 156 87 60 78
2020/20211.029 199 37 40 38 23 80 32 75 139 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
2024/20251.072 67 225 111 95 348 95 99 32 0 0 0 0
Totale 6.734