IRIS
VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 5.439
AS - Asia 4.382
EU - Europa 3.287
SA - Sud America 772
AF - Africa 259
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 14.146
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Nazione #
US - Stati Uniti d'America 5.305
SG - Singapore 1.866
CN - Cina 1.427
IE - Irlanda 683
BR - Brasile 584
FI - Finlandia 486
SE - Svezia 440
UA - Ucraina 422
IT - Italia 378
DE - Germania 366
HK - Hong Kong 349
VN - Vietnam 315
NL - Olanda 169
ZA - Sudafrica 164
TR - Turchia 124
GB - Regno Unito 114
IN - India 90
CA - Canada 88
AR - Argentina 79
RU - Federazione Russa 67
FR - Francia 61
CI - Costa d'Avorio 44
KR - Corea 36
EC - Ecuador 33
BD - Bangladesh 32
CO - Colombia 32
MX - Messico 28
ID - Indonesia 25
IQ - Iraq 23
BE - Belgio 18
ES - Italia 17
PL - Polonia 14
PY - Paraguay 14
UZ - Uzbekistan 12
MA - Marocco 11
VE - Venezuela 11
CZ - Repubblica Ceca 10
JP - Giappone 10
PK - Pakistan 10
AE - Emirati Arabi Uniti 8
CL - Cile 7
DZ - Algeria 7
RO - Romania 7
SA - Arabia Saudita 7
EG - Egitto 6
KZ - Kazakistan 6
NP - Nepal 6
TG - Togo 6
AT - Austria 5
EU - Europa 5
IR - Iran 5
LT - Lituania 5
PE - Perù 5
UY - Uruguay 5
HN - Honduras 4
HU - Ungheria 4
JO - Giordania 4
KE - Kenya 4
TN - Tunisia 4
BH - Bahrain 3
BY - Bielorussia 3
GA - Gabon 3
KG - Kirghizistan 3
KH - Cambogia 3
NG - Nigeria 3
NI - Nicaragua 3
PH - Filippine 3
PT - Portogallo 3
TH - Thailandia 3
TT - Trinidad e Tobago 3
AZ - Azerbaigian 2
BF - Burkina Faso 2
BG - Bulgaria 2
BO - Bolivia 2
DO - Repubblica Dominicana 2
GR - Grecia 2
IL - Israele 2
PA - Panama 2
TZ - Tanzania 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
AL - Albania 1
AM - Armenia 1
AO - Angola 1
AU - Australia 1
CH - Svizzera 1
CR - Costa Rica 1
GD - Grenada 1
GI - Gibilterra 1
JM - Giamaica 1
KW - Kuwait 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
MN - Mongolia 1
MY - Malesia 1
NO - Norvegia 1
OM - Oman 1
Totale 14.140
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Città #
Ashburn 898
Singapore 850
Dublin 683
Chandler 582
Santa Clara 507
Jacksonville 499
Beijing 394
Hong Kong 348
Dearborn 287
Boardman 224
Dallas 199
Nanjing 164
Johannesburg 157
Princeton 151
Ho Chi Minh City 126
New York 116
San Mateo 109
Izmir 102
Parma 97
Wilmington 97
Ann Arbor 96
Shanghai 85
Hefei 70
Munich 67
Helsinki 65
Los Angeles 65
Shenyang 65
Toronto 65
Hanoi 63
Jinan 55
São Paulo 51
Moscow 50
Nanchang 48
Chicago 46
Hebei 45
Abidjan 44
Marseille 44
Kunming 41
Tianjin 40
Buffalo 38
Changsha 37
Des Moines 37
Bremen 36
Seoul 36
Jiaxing 32
Seattle 32
Columbus 30
Camerino 28
Düsseldorf 27
Bengaluru 23
Woodbridge 22
Haiphong 20
Bogotá 19
Rio de Janeiro 19
Houston 18
Pune 18
Turku 18
Brooklyn 17
Curitiba 17
Zhengzhou 16
Brussels 15
San Jose 15
Centro 14
Guangzhou 14
Milan 14
Norwalk 14
London 13
Stockholm 13
The Dalles 13
Da Nang 12
Quito 12
Reggio Nell'emilia 12
Tashkent 12
Council Bluffs 11
Ningbo 11
Florence 10
Guayaquil 10
Phoenix 10
Rome 10
Taiyuan 10
Tokyo 10
Haikou 9
Jakarta 9
Salvador 9
Warsaw 9
Biên Hòa 8
Borås 8
Campinas 8
Fuzhou 8
San Francisco 8
Baghdad 7
Belo Horizonte 7
Boston 7
Brasília 7
Brno 7
Buenos Aires 7
Contagem 7
Frankfurt am Main 7
Lanzhou 7
Montreal 7
Totale 8.636
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Nome #
Development of nutritionally enhanced tortillas for space use 378
A hand-made supplementary food for malnourished children 200
Food choice determinants and perceptions of a healthy diet among Italian consumers 177
An integrated multi-level approach to the study of physical characteristics of foods 161
EFFECTS OF A 3-MONTHS DISTRIBUTION OF READY-TO-USE THERAPEUTIC FOOD (ruft) parmapap IN MODERATLY MALNURISHED CHILDREN (mmC) IN SIERRA LEONE 151
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 150
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 148
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 148
Effect of flour, gelatin and salt on water status of tomato sauce 143
A multi-scale approach for pasta quality features assessment 143
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 140
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 137
Development of Nutritionally Enhanced Tortillas 137
High pressure induced tapioca starch gels: physico-chemical characterization 135
1H and 2H NMR mobility in cellulose 133
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 130
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 127
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 127
The use of potato fibre to improve bread physico-chemical properties during storage 127
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 126
A fibre syrup for the sugar reduction in fruit filling for bakery application 125
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 123
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 123
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 120
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 120
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 120
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 120
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 117
BIOREGENERATIVE LIFE SUPPORT SYSTEMS TEST COMPLEX (BIO-PLEX) FOOD PROCESSING SYSTEM; A DUAL TASK APPROACH 117
1H T2 molecular mobility in the white bread making process 117
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 117
A multi-scale characterisation of the durum wheat pasta cooking process 116
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 116
1H T2 relaxometry in bread making 114
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 113
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 113
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 113
Pasta 111
Effect of addition of fibre on physico-chemical properties of bread 110
Effect of bran fractions on water status of bread during storage 110
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 110
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 109
1H and 2H NMR mobility in Xanthan and Locust Bean gum gels 109
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 109
1H, 2H and 17O NMR water mobility in heterogeneous food model systems as related to microbial response 108
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 107
Water state of nutritionally enhances tortillas during storage 107
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 106
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 106
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 105
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 105
Porous starch for flavor delivery in a tomato-based food application 104
A multilevel investigation supported by multivariate analysis for tomato product formulation 104
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 102
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 102
Evaluation of Porous Starch as a Flavour Carrier 100
La risorsa conoscenza per l’innovazione alimentare competitiva e sostenibile / The knowledge re source for a competitive and sustainable food innovation 100
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 100
1H and 2H NMR mobility of water in cellulose 98
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 98
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 98
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 96
DIETARY SUPPLEMENT GOOD MANUFACTURING PRACTICES 96
Nutritionally enhanced tortillas 95
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 94
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 93
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 92
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 92
The use of DSC for analysis and characterization of olive oil 91
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 91
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 90
Microwave heating of different vegetable oils: relation between chemical and thermal parameters 88
Potato fibre influence on water status and staling in bread 88
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 87
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 87
Sviluppo di un Sistema Alimentare per Missioni Spaziali di Lunga Durata: Advanced Life Support 87
BRIDGING THE GAP: THE USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH 85
Effect of the addition of bran fractions on bread properties 83
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 83
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 83
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 82
Pulses for bread fortification: A necessity or a choice? 82
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 82
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 81
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 81
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 81
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 80
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 80
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 76
THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD 76
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 75
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 74
Utilizzo della calorimetria a scansione differenziale per la valutazione della provenienza geografica di olio extra vergine di oliva 74
Changes in the 1H mobility of starch-based products during aging using Cross Relaxation NMR 74
Water stress of bacteria and molds from an NMR water-mobility standpoint 73
Semi-solid fibre syrup for sugar reduction in cookies 73
DSC determination of thermally oxidized olive oil 72
Water dynamics of ready to eat shelf stable pasta meals during storage 72
Water propertes in bread produced with an innovative mixer 72
STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB: CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE PROTEINS 71
Totale 10.872
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Categoria #
all - tutte 53.093
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 53.093
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021487 0 0 0 0 0 9 112 7 173 29 144 13
2021/2022652 15 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
2025/20263.619 602 632 698 569 820 298 0 0 0 0 0 0
Totale 14.354