IRIS
VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 4.255
EU - Europa 2.823
AS - Asia 1.789
AF - Africa 58
SA - Sud America 21
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 8.953
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Nazione #
US - Stati Uniti d'America 4.186
CN - Cina 1.066
IE - Irlanda 682
SG - Singapore 549
FI - Finlandia 468
SE - Svezia 425
UA - Ucraina 410
IT - Italia 334
DE - Germania 301
TR - Turchia 107
GB - Regno Unito 86
CA - Canada 65
FR - Francia 55
IN - India 47
CI - Costa d'Avorio 44
BE - Belgio 18
CO - Colombia 15
CZ - Repubblica Ceca 8
RU - Federazione Russa 7
ES - Italia 5
EU - Europa 5
IR - Iran 5
RO - Romania 5
TG - Togo 5
BR - Brasile 4
MX - Messico 4
NL - Olanda 4
LT - Lituania 3
PH - Filippine 3
TH - Thailandia 3
AR - Argentina 2
BF - Burkina Faso 2
HU - Ungheria 2
NG - Nigeria 2
PK - Pakistan 2
PL - Polonia 2
PT - Portogallo 2
TZ - Tanzania 2
UG - Uganda 2
VN - Vietnam 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AT - Austria 1
AU - Australia 1
BG - Bulgaria 1
CH - Svizzera 1
DZ - Algeria 1
GR - Grecia 1
HK - Hong Kong 1
ID - Indonesia 1
LU - Lussemburgo 1
MN - Mongolia 1
MY - Malesia 1
NO - Norvegia 1
Totale 8.953
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Città #
Dublin 682
Chandler 582
Santa Clara 500
Jacksonville 497
Ashburn 472
Singapore 428
Dearborn 287
Beijing 265
Boardman 186
Nanjing 162
Princeton 151
San Mateo 109
Izmir 100
Wilmington 97
Ann Arbor 96
New York 90
Parma 85
Shanghai 84
Helsinki 65
Shenyang 64
Toronto 62
Jinan 53
Nanchang 47
Hebei 45
Abidjan 44
Marseille 44
Kunming 41
Chicago 40
Des Moines 37
Bremen 36
Changsha 34
Tianjin 33
Hefei 31
Jiaxing 31
Seattle 29
Düsseldorf 27
Camerino 26
Woodbridge 22
Pune 16
Bogotá 15
Brussels 15
Houston 15
Centro 14
Norwalk 14
Dallas 13
Los Angeles 12
Reggio Nell'emilia 12
Zhengzhou 12
Guangzhou 11
Munich 10
Ningbo 10
Taiyuan 10
Milan 9
Borås 8
Haikou 8
Brno 7
Redwood City 7
Rockville 7
Chengdu 6
Fremont 6
Fuzhou 6
Hangzhou 6
Leawood 6
Taizhou 6
Lanzhou 5
London 5
Rome 5
Grafing 4
San Giuliano Milanese 4
Abbiategrasso 3
Auburn Hills 3
Augusta 3
Chongqing 3
Edinburgh 3
Espoo 3
Falls Church 3
Florence 3
Frankfurt am Main 3
Kocaeli 3
Monterrey 3
Naples 3
Padova 3
Paternò 3
Quezon City 3
Salerno 3
Sinopoli 3
Soliera 3
Torino 3
Turin 3
Wuhan 3
Xian 3
Acerra 2
Baotou 2
Bengaluru 2
Bonate Sopra 2
Bopfingen 2
Budapest 2
Clusone 2
Coccaglio 2
Dar es Salaam 2
Totale 6.052
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Nome #
Development of nutritionally enhanced tortillas for space use 326
A hand-made supplementary food for malnourished children 116
Food choice determinants and perceptions of a healthy diet among Italian consumers 108
High pressure induced tapioca starch gels: physico-chemical characterization 103
Effect of flour, gelatin and salt on water status of tomato sauce 103
1H and 2H NMR mobility in cellulose 103
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 103
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 100
An integrated multi-level approach to the study of physical characteristics of foods 96
EFFECTS OF A 3-MONTHS DISTRIBUTION OF READY-TO-USE THERAPEUTIC FOOD (ruft) parmapap IN MODERATLY MALNURISHED CHILDREN (mmC) IN SIERRA LEONE 96
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 91
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 90
Development of Nutritionally Enhanced Tortillas 89
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 85
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 84
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 84
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 84
Pasta 83
BIOREGENERATIVE LIFE SUPPORT SYSTEMS TEST COMPLEX (BIO-PLEX) FOOD PROCESSING SYSTEM; A DUAL TASK APPROACH 82
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 82
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 81
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 80
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 80
Water state of nutritionally enhances tortillas during storage 80
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 79
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 78
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 78
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 78
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 76
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 76
The use of potato fibre to improve bread physico-chemical properties during storage 75
Evaluation of Porous Starch as a Flavour Carrier 74
DIETARY SUPPLEMENT GOOD MANUFACTURING PRACTICES 74
1H and 2H NMR mobility in Xanthan and Locust Bean gum gels 73
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 72
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 71
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 70
1H T2 molecular mobility in the white bread making process 69
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 69
The use of DSC for analysis and characterization of olive oil 68
1H and 2H NMR mobility of water in cellulose 68
1H, 2H and 17O NMR water mobility in heterogeneous food model systems as related to microbial response 67
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 67
Effect of addition of fibre on physico-chemical properties of bread 67
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 67
La risorsa conoscenza per l’innovazione alimentare competitiva e sostenibile / The knowledge re source for a competitive and sustainable food innovation 67
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 66
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 66
A multi-scale approach for pasta quality features assessment 66
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 66
1H T2 relaxometry in bread making 65
Porous starch for flavor delivery in a tomato-based food application 65
BRIDGING THE GAP: THE USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH 65
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 64
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 64
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 63
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 63
A fibre syrup for the sugar reduction in fruit filling for bakery application 61
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 61
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 60
Water stress of bacteria and molds from an NMR water-mobility standpoint 59
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 59
Effect of bran fractions on water status of bread during storage 59
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 59
Sviluppo di un Sistema Alimentare per Missioni Spaziali di Lunga Durata: Advanced Life Support 59
Effect of the addition of bran fractions on bread properties 58
DSC determination of thermally oxidized olive oil 57
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 57
Potato fibre influence on water status and staling in bread 57
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 56
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 56
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 56
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 56
DSC evaluation of microwave-heated olive oils 54
A multi-scale characterisation of the durum wheat pasta cooking process 54
DSC analysis of monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 53
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 53
Microwave heating of different vegetable oils: relation between chemical and thermal parameters 53
Nutritionally enhanced tortillas 53
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 53
Water propertes in bread produced with an innovative mixer 53
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 52
THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD 52
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 52
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 51
Food System Trade Study for an Early Mars Mission 51
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 51
Water dynamics of ready to eat shelf stable pasta meals during storage 51
Correlation of microbial response in model food systems with physico-chemical and "mobility" descriptors of the media 51
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 50
Changes in water state and distribution in soy containing bread during storage 50
Utilizzo della calorimetria a scansione differenziale per la valutazione della provenienza geografica di olio extra vergine di oliva 50
Food management in disasters: an Italian case study 50
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 50
Changes in the 1H mobility of starch-based products during aging using Cross Relaxation NMR 50
Extending the shelf-life of corn tortillas: effects of high pressure processing and added glycerol 49
STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB: CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE PROTEINS 49
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 49
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 49
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 48
Totale 7.036
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Categoria #
all - tutte 35.149
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 35.149
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020765 0 0 0 0 0 0 193 35 162 209 56 110
2020/2021790 3 106 70 9 115 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
2024/20251.351 94 178 212 161 314 390 2 0 0 0 0 0
Totale 9.153