IRISanRaf

CAPPELLI, ALESSIO
 Distribuzione geografica
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Continente #
AS - Asia 204
NA - Nord America 118
EU - Europa 56
SA - Sud America 4
AF - Africa 1
OC - Oceania 1
Totale 384
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Nazione #
US - Stati Uniti d'America 116
SG - Singapore 80
CN - Cina 65
TR - Turchia 32
IT - Italia 29
PH - Filippine 13
DE - Germania 10
FI - Finlandia 9
HK - Hong Kong 8
IR - Iran 4
PE - Perù 3
CA - Canada 2
CZ - Repubblica Ceca 2
GB - Regno Unito 2
UA - Ucraina 2
AT - Austria 1
BR - Brasile 1
EG - Egitto 1
ES - Italia 1
ID - Indonesia 1
IN - India 1
NZ - Nuova Zelanda 1
Totale 384
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Città #
West Jordan 40
Santa Clara 36
Singapore 32
Dallas 10
Bologna 9
Helsinki 8
Hong Kong 8
Shanghai 7
Rome 6
Beijing 5
Assago 4
Davao City 4
Lahug 4
Council Bluffs 3
Florence 3
Guangzhou 3
Lacchiarella 3
Lima 3
Shenzhen 3
The Dalles 3
Atakum 2
Cabanatuan City 2
Cebu City 2
Frankfurt am Main 2
Huzhou 2
Istanbul 2
Olomouc 2
Poplarville 2
Wolverhampton 2
Alicante 1
Ambivere 1
Auckland 1
Cairo 1
Calgary 1
Campina Grande 1
Cape Coral 1
Dalian 1
Dongyang 1
Espoo 1
Fort Worth 1
Malang 1
Manila 1
Milan 1
Munich 1
Nanjing 1
Padova 1
Rui'an 1
Rush 1
Springfield 1
Tianjin 1
Tongchuanshi 1
Toronto 1
Vasylkiv 1
Wuhan 1
Xi'an 1
Zhengzhou 1
Zhenjiang 1
Zibo 1
Totale 241
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Nome #
Challenges and opportunities to increase sustainability, productivity, and quality in pasta, bread, and bakery products production chains: a comprehensive approach from cradle to grave 35
Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition 20
Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies 19
la sostenibilità ambientale della pasta: un approccio integrato per confrontare filiere locali e globali 17
ExpIoitation of technoIogical innovations along the olive oiI milling processr an optimization of the pIant performance 16
Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour? 16
Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development 15
Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO 15
Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains 15
A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies 14
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies 14
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining 13
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics 12
Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation 12
Applying Spectroscopies, Imaging Analyses, and Other Non-Destructive Techniques to Olives and Extra Virgin Olive Oil: A Systematic Review of Current Knowledge and Future Applications 12
Strategies to improve the performances of bakery products made from ancient wheat’s 12
Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions? 11
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour 11
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 11
Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality 11
GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique 10
The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato) 10
L'arte della macinazione - Tecniche, effetti sui prodotti e strategie di miglioramento 10
Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach 10
Improving whole wheat dough tenacity and extensibility: A new kneading process 10
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density 9
An artificial neural network model to predict olive mechanical harvesting: A first approach based on metadata 9
Assessing the effects of flour particle size distribution to improve dough rheological properties and whole wheat rusks characteristics: A case study on industrial pilot plant 8
Preliminary Evaluation of New Wearable Sensors to Study Incongruous Postures Held by Employees in Viticulture 8
Challenges and opportunities in wheat flour, pasta, bread, and bakery product production chains: A systematic review of innovations and improvement strategies to increase sustainability, productivity, and product quality 8
Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars. [Effets de l'ajout de neige carbonique pendant le pétrissage sur la thermorégulation, sur les propriétés rhéologiques de la pâte et sur les caractéristiques du pain: focus sur les cultivars de blé anciens et modernes] 8
From Chestnut Tree (Castanea sativa) to Flour and Foods: A Systematic Review of the Main Criticalities and Control Strategies towards the Relaunch of Chestnut Production Chain 8
Innovative olive tree leaves shredder prototype for the valorization of wasted leaves: An application to high-quality compost production 7
Ozone and Sanodyna® Treatments to Increase Safety and Sustainability in Extra Virgin Olive Oil Production Chain 6
Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation 5
Totale 427
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Categoria #
all - tutte 5.561
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 5.561
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/2024123 0 0 0 0 0 0 0 2 32 41 8 40
2024/2025304 20 53 37 12 34 38 34 23 35 14 4 0
Totale 427