CRIS Current Research Information System

BALESTRA, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 2.972
EU - Europa 2.819
AS - Asia 2.190
AF - Africa 259
SA - Sud America 220
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 2
Totale 8.486
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Nazione #
US - Stati Uniti d'America 2.910
IT - Italia 771
SG - Singapore 714
GB - Regno Unito 672
CN - Cina 614
DE - Germania 325
VN - Vietnam 307
FR - Francia 181
SE - Svezia 175
HK - Hong Kong 160
UA - Ucraina 157
IN - India 150
BR - Brasile 141
RU - Federazione Russa 133
IE - Irlanda 94
CI - Costa d'Avorio 85
ZA - Sudafrica 64
TG - Togo 55
NL - Olanda 53
EE - Estonia 48
ID - Indonesia 41
JP - Giappone 38
JO - Giordania 37
ES - Italia 36
FI - Finlandia 28
MX - Messico 28
AR - Argentina 27
CA - Canada 25
AU - Australia 24
PH - Filippine 23
TR - Turchia 23
BE - Belgio 22
BG - Bulgaria 21
NG - Nigeria 21
CH - Svizzera 20
AT - Austria 17
SC - Seychelles 17
KR - Corea 16
HR - Croazia 15
EC - Ecuador 13
MY - Malesia 11
PL - Polonia 11
BD - Bangladesh 10
CL - Cile 10
RO - Romania 10
CO - Colombia 9
PE - Perù 9
GR - Grecia 7
TW - Taiwan 7
PK - Pakistan 6
UZ - Uzbekistan 6
IL - Israele 5
LB - Libano 5
MA - Marocco 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
CZ - Repubblica Ceca 4
HU - Ungheria 4
LT - Lituania 4
DO - Repubblica Dominicana 3
EG - Egitto 3
KZ - Kazakistan 3
PT - Portogallo 3
AZ - Azerbaigian 2
BO - Bolivia 2
CR - Costa Rica 2
EU - Europa 2
GH - Ghana 2
MT - Malta 2
PA - Panama 2
PY - Paraguay 2
TH - Thailandia 2
TN - Tunisia 2
UY - Uruguay 2
AL - Albania 1
BY - Bielorussia 1
CG - Congo 1
DK - Danimarca 1
GE - Georgia 1
GT - Guatemala 1
HN - Honduras 1
IQ - Iraq 1
IR - Iran 1
KE - Kenya 1
KG - Kirghizistan 1
MU - Mauritius 1
NO - Norvegia 1
OM - Oman 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SY - Repubblica araba siriana 1
ZW - Zimbabwe 1
Totale 8.486
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Città #
Southend 590
Singapore 472
Ashburn 284
Fairfield 252
Santa Clara 236
Chandler 174
Hong Kong 158
Ann Arbor 147
Woodbridge 144
Wilmington 139
Princeton 128
Houston 118
Seattle 109
Beijing 106
Cambridge 96
Dublin 94
Jacksonville 92
Abidjan 85
Bologna 76
Boardman 73
Dong Ket 68
Westminster 65
Padova 59
Nanjing 56
Lomé 55
Ho Chi Minh City 49
Milan 41
Berlin 39
Amman 37
Jinan 37
Hanoi 34
Cesena 32
Shenyang 31
Tokyo 31
Los Angeles 30
Medford 29
Buffalo 28
Nanchang 27
New York 27
Turin 27
Saint Petersburg 24
Bari 23
Rome 23
Dallas 22
Florence 22
Jakarta 22
Mülheim 22
Hebei 21
Helsinki 21
Hyderabad 21
Redmond 20
Redwood City 20
Abeokuta 19
Sofia 19
Changsha 18
Redondo Beach 18
Falls Church 17
Hefei 17
Naples 17
Brussels 16
Guangzhou 16
San Diego 16
Tianjin 15
Madrid 14
Zhengzhou 14
Dearborn 13
Shanghai 13
Vienna 13
Hangzhou 12
Melbourne 12
Bern 11
Des Moines 11
Haikou 11
Olalla 11
Fremont 10
Jiaxing 10
Lanzhou 10
São Paulo 10
Da Nang 9
Falkenstein 9
Norwalk 9
Nuremberg 9
Yubileyny 9
Casalecchio di Reno 8
Chicago 8
Fontenay-sous-Bois 8
Mahé 8
Perugia 8
Pisa 8
Taizhou 8
Verona 8
Frankfurt am Main 7
Lima 7
Montreal 7
Munich 7
Osaka 7
Palermo 7
Paris 7
Parma 7
Warsaw 7
Totale 5.171
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Nome #
Study and optimization of octopus cooking 275
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 238
Sensory and instrumental study of Taralli, a typical Italian bakery product 207
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 195
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 189
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 187
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 183
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 183
Applications in meat products 183
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 182
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 179
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 178
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability 178
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 173
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 173
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 172
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 170
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 167
Techno-functional ingredients for meat products: current challenges 164
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 162
Panificabilità di farine derivanti da varietà di grani antichi 159
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 155
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 153
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 151
Effect of different new packaging materials on biscuit quality during accelerated storage 151
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 150
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 149
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 141
Automatic vending machine for fresh pizza making 140
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 139
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 138
Caratteristiche sensoriali di pani tipici tradizionali 136
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 136
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 136
Valutazione di parametri chimici, fisici, strutturali e sensoriali in un pane tradizionale 135
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 127
Food Preparation with mushrooms and making process 127
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 123
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA 122
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 118
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 117
Rheological characteristics of nut creams realized with different type and amount of fats 116
Microstructural and Rheological Properties of White Chocolate During Processing 115
Rheological, textural and calorimetric modifications of dark chocolate during process 113
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 110
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS 109
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS 109
Physico-chemical and rheological changes of fruit purees during storage 108
New biodegradable PLA-based triblock copolymers for sustainable food packaging 107
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 102
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 101
Physical, textural and sensory characteristics of a typical regional bread 100
Small and large deformation tests for the evaluation of frozen dougn viscoelastic behaviour. 100
Quality and antioxidant property of bread containing different amount of buckwheat flour 99
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 97
Evaluation of drying of edible coating on bread using NIR spectroscopy 93
null 92
Evaluation of the visual quality of potato chips using computer vision system vs. conventional color measurement 91
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 89
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 85
Textural changes during water cooking of emmer whole, pearled and crushed grain 66
Totale 8.643
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Categoria #
all - tutte 23.041
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 23.041
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021612 0 0 0 0 0 0 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
2024/20251.493 67 225 111 95 348 95 99 64 30 69 57 233
2025/20261.488 182 221 271 219 377 186 32 0 0 0 0 0
Totale 8.643