IRIS
VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 6.662
AS - Asia 5.527
EU - Europa 3.544
SA - Sud America 839
AF - Africa 391
Continente sconosciuto - Info sul continente non disponibili 216
OC - Oceania 1
Totale 17.180
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Nazione #
US - Stati Uniti d'America 6.496
SG - Singapore 2.059
CN - Cina 1.529
VN - Vietnam 870
IE - Irlanda 683
BR - Brasile 619
FI - Finlandia 487
SE - Svezia 441
IT - Italia 438
UA - Ucraina 426
HK - Hong Kong 394
DE - Germania 379
ZA - Sudafrica 271
FR - Francia 210
NL - Olanda 172
TR - Turchia 131
GB - Regno Unito 121
IN - India 112
CA - Canada 105
BD - Bangladesh 85
AR - Argentina 84
RU - Federazione Russa 69
IQ - Iraq 46
CI - Costa d'Avorio 44
KR - Corea 42
ID - Indonesia 40
CO - Colombia 38
EC - Ecuador 35
MX - Messico 35
PH - Filippine 29
JP - Giappone 25
TH - Thailandia 23
BE - Belgio 21
PK - Pakistan 20
UZ - Uzbekistan 19
ES - Italia 17
PY - Paraguay 16
VE - Venezuela 16
MA - Marocco 15
PL - Polonia 15
SA - Arabia Saudita 14
CL - Cile 13
EG - Egitto 12
MY - Malesia 12
AE - Emirati Arabi Uniti 10
CZ - Repubblica Ceca 10
RO - Romania 10
DZ - Algeria 9
TW - Taiwan 8
NP - Nepal 7
BO - Bolivia 6
HU - Ungheria 6
KE - Kenya 6
KZ - Kazakistan 6
LT - Lituania 6
PE - Perù 6
TG - Togo 6
TN - Tunisia 6
AT - Austria 5
BH - Bahrain 5
EU - Europa 5
HN - Honduras 5
IR - Iran 5
JM - Giamaica 5
JO - Giordania 5
UY - Uruguay 5
AL - Albania 4
BG - Bulgaria 4
IL - Israele 4
NG - Nigeria 4
NI - Nicaragua 4
PT - Portogallo 4
AZ - Azerbaigian 3
BY - Bielorussia 3
GA - Gabon 3
KG - Kirghizistan 3
KH - Cambogia 3
LB - Libano 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BF - Burkina Faso 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GR - Grecia 2
KW - Kuwait 2
LY - Libia 2
MN - Mongolia 2
OM - Oman 2
PA - Panama 2
PR - Porto Rico 2
RS - Serbia 2
SY - Repubblica araba siriana 2
TZ - Tanzania 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
AO - Angola 1
AU - Australia 1
BW - Botswana 1
CH - Svizzera 1
Totale 16.951
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Città #
Ashburn 950
Singapore 925
Dublin 683
Chandler 582
San Jose 543
Santa Clara 519
Jacksonville 499
Beijing 401
Hong Kong 375
Dearborn 287
Ho Chi Minh City 275
Johannesburg 263
Council Bluffs 261
Boardman 226
Hanoi 218
Dallas 206
Nanjing 164
Princeton 152
Lauterbourg 142
New York 139
San Mateo 109
Izmir 102
Parma 99
Wilmington 97
Ann Arbor 96
Los Angeles 86
Shanghai 86
Hefei 70
Munich 67
Toronto 67
Helsinki 65
Shenyang 65
Jinan 55
Chicago 53
São Paulo 53
Moscow 50
Nanchang 48
Hebei 45
Abidjan 44
Marseille 44
Buffalo 43
Kunming 41
Tianjin 40
Changsha 37
Des Moines 37
Bremen 36
Haiphong 36
Seattle 36
Seoul 36
Columbus 33
Da Nang 32
Jiaxing 32
Camerino 28
Düsseldorf 27
Milan 24
Bengaluru 23
Houston 22
Rio de Janeiro 22
Woodbridge 22
Bogotá 20
Pune 20
Tashkent 19
Zhengzhou 19
Brooklyn 18
Turku 18
Bangkok 17
Curitiba 17
Tokyo 17
Jakarta 16
Brussels 15
Norwalk 15
The Dalles 15
Centro 14
Frankfurt am Main 14
Guangzhou 14
Rome 14
Baghdad 13
Hải Dương 13
London 13
Montreal 13
Quito 13
Stockholm 13
Atlanta 12
Biên Hòa 12
Reggio Nell'emilia 12
Florence 11
Mumbai 11
Ningbo 11
Guayaquil 10
Orem 10
Phoenix 10
San Francisco 10
Taiyuan 10
Thái Bình 10
Warsaw 10
Can Tho 9
Haikou 9
Quezon City 9
Salvador 9
Borås 8
Totale 10.361
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Nome #
Development of nutritionally enhanced tortillas for space use 404
A hand-made supplementary food for malnourished children 240
Food choice determinants and perceptions of a healthy diet among Italian consumers 208
An integrated multi-level approach to the study of physical characteristics of foods 188
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 184
A multi-scale approach for pasta quality features assessment 174
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 174
EFFECTS OF A 3-MONTHS DISTRIBUTION OF READY-TO-USE THERAPEUTIC FOOD (ruft) parmapap IN MODERATLY MALNURISHED CHILDREN (mmC) IN SIERRA LEONE 173
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 171
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 167
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 165
Effect of flour, gelatin and salt on water status of tomato sauce 164
A fibre syrup for the sugar reduction in fruit filling for bakery application 162
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 162
High pressure induced tapioca starch gels: physico-chemical characterization 159
Development of Nutritionally Enhanced Tortillas 155
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 154
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 153
1H and 2H NMR mobility in cellulose 152
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 152
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 150
The use of potato fibre to improve bread physico-chemical properties during storage 146
1H T2 relaxometry in bread making 143
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 142
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 142
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 141
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 141
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 140
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 139
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 139
A multi-scale characterisation of the durum wheat pasta cooking process 139
BIOREGENERATIVE LIFE SUPPORT SYSTEMS TEST COMPLEX (BIO-PLEX) FOOD PROCESSING SYSTEM; A DUAL TASK APPROACH 138
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 138
1H T2 molecular mobility in the white bread making process 137
A multilevel investigation supported by multivariate analysis for tomato product formulation 135
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 134
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 132
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 132
1H, 2H and 17O NMR water mobility in heterogeneous food model systems as related to microbial response 131
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 130
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 129
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 129
Effect of addition of fibre on physico-chemical properties of bread 129
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 129
Effect of bran fractions on water status of bread during storage 129
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 129
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 128
1H and 2H NMR mobility in Xanthan and Locust Bean gum gels 127
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 126
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 125
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 124
Pasta 122
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 121
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 121
Porous starch for flavor delivery in a tomato-based food application 121
Water state of nutritionally enhances tortillas during storage 120
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 119
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 119
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 118
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 118
1H and 2H NMR mobility of water in cellulose 117
Evaluation of Porous Starch as a Flavour Carrier 116
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 115
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 114
Nutritionally enhanced tortillas 113
DIETARY SUPPLEMENT GOOD MANUFACTURING PRACTICES 112
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 112
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 110
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 109
La risorsa conoscenza per l’innovazione alimentare competitiva e sostenibile / The knowledge re source for a competitive and sustainable food innovation 109
Pulses for bread fortification: A necessity or a choice? 108
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 108
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 105
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 105
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 103
The use of DSC for analysis and characterization of olive oil 102
Sviluppo di un Sistema Alimentare per Missioni Spaziali di Lunga Durata: Advanced Life Support 101
Microwave heating of different vegetable oils: relation between chemical and thermal parameters 99
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 99
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 99
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 99
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 98
Effect of the addition of bran fractions on bread properties 97
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 97
BRIDGING THE GAP: THE USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH 97
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 96
Potato fibre influence on water status and staling in bread 96
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 94
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 94
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 94
Benefits of dietary fibre to human health: study from a multi-country platform 93
Food System Trade Study for an Early Mars Mission 91
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 91
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 91
THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD 91
Water propertes in bread produced with an innovative mixer 91
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 90
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 89
Water dynamics of ready to eat shelf stable pasta meals during storage 88
Water stress of bacteria and molds from an NMR water-mobility standpoint 87
Totale 12.933
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Categoria #
all - tutte 62.388
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 62.388
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022637 0 12 10 21 12 18 76 114 34 59 37 244
2022/20232.192 270 213 127 154 170 219 20 104 844 15 49 7
2023/20241.153 32 101 19 25 77 270 77 290 24 35 49 154
2024/20252.933 94 178 212 161 314 390 78 70 384 272 197 583
2025/20265.994 602 632 698 569 820 332 693 244 700 455 166 83
2026/2027451 228 223 0 0 0 0 0 0 0 0 0 0
Totale 17.180