IRIS
VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 6.059
AS - Asia 5.454
EU - Europa 3.486
SA - Sud America 832
AF - Africa 391
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 16.229
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Nazione #
US - Stati Uniti d'America 5.912
SG - Singapore 2.049
CN - Cina 1.522
VN - Vietnam 869
IE - Irlanda 683
BR - Brasile 615
FI - Finlandia 487
SE - Svezia 440
UA - Ucraina 426
HK - Hong Kong 390
IT - Italia 388
DE - Germania 379
ZA - Sudafrica 271
FR - Francia 208
NL - Olanda 172
TR - Turchia 131
GB - Regno Unito 121
IN - India 109
CA - Canada 92
AR - Argentina 83
RU - Federazione Russa 69
IQ - Iraq 46
BD - Bangladesh 45
CI - Costa d'Avorio 44
KR - Corea 42
CO - Colombia 38
ID - Indonesia 36
EC - Ecuador 35
MX - Messico 33
PH - Filippine 29
JP - Giappone 23
TH - Thailandia 23
PK - Pakistan 20
UZ - Uzbekistan 19
BE - Belgio 18
ES - Italia 17
PY - Paraguay 16
VE - Venezuela 16
MA - Marocco 15
PL - Polonia 15
SA - Arabia Saudita 14
EG - Egitto 12
MY - Malesia 12
CL - Cile 11
CZ - Repubblica Ceca 10
AE - Emirati Arabi Uniti 9
DZ - Algeria 9
RO - Romania 8
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
IR - Iran 5
JO - Giordania 5
UY - Uruguay 5
AL - Albania 4
BG - Bulgaria 4
HN - Honduras 4
NG - Nigeria 4
NI - Nicaragua 4
PT - Portogallo 4
AZ - Azerbaigian 3
BY - Bielorussia 3
GA - Gabon 3
IL - Israele 3
JM - Giamaica 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
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
ET - Etiopia 1
Totale 16.210
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Città #
Ashburn 930
Singapore 922
Dublin 683
Chandler 582
Santa Clara 508
Jacksonville 499
San Jose 486
Beijing 399
Hong Kong 371
Dearborn 287
Ho Chi Minh City 274
Johannesburg 263
Boardman 224
Hanoi 218
Dallas 200
Nanjing 164
Princeton 151
Lauterbourg 142
New York 117
San Mateo 109
Izmir 102
Parma 97
Wilmington 97
Ann Arbor 96
Shanghai 86
Los Angeles 79
Hefei 70
Munich 67
Toronto 66
Helsinki 65
Shenyang 65
Jinan 55
São Paulo 53
Chicago 51
Moscow 50
Nanchang 48
Hebei 45
Abidjan 44
Marseille 44
Kunming 41
Tianjin 40
Buffalo 38
Changsha 37
Des Moines 37
Bremen 36
Haiphong 36
Seoul 36
Da Nang 32
Jiaxing 32
Seattle 32
Columbus 30
Camerino 28
Council Bluffs 28
Düsseldorf 27
Bengaluru 23
Woodbridge 22
Rio de Janeiro 21
Bogotá 20
Houston 20
Pune 20
Tashkent 19
Zhengzhou 19
Turku 18
Bangkok 17
Brooklyn 17
Curitiba 17
Tokyo 17
Jakarta 16
Milan 16
Brussels 15
The Dalles 15
Centro 14
Frankfurt am Main 14
Guangzhou 14
Norwalk 14
Baghdad 13
Hải Dương 13
London 13
Quito 13
Stockholm 13
Biên Hòa 12
Reggio Nell'emilia 12
Ningbo 11
Florence 10
Guayaquil 10
Phoenix 10
Rome 10
Taiyuan 10
Thái Bình 10
Warsaw 10
Can Tho 9
Haikou 9
Montreal 9
Orem 9
Quezon City 9
Salvador 9
Borås 8
Buenos Aires 8
Campinas 8
Fuzhou 8
Totale 9.943
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Nome #
Development of nutritionally enhanced tortillas for space use 398
A hand-made supplementary food for malnourished children 230
Food choice determinants and perceptions of a healthy diet among Italian consumers 198
An integrated multi-level approach to the study of physical characteristics of foods 185
A multi-scale approach for pasta quality features assessment 172
EFFECTS OF A 3-MONTHS DISTRIBUTION OF READY-TO-USE THERAPEUTIC FOOD (ruft) parmapap IN MODERATLY MALNURISHED CHILDREN (mmC) IN SIERRA LEONE 170
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 166
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 165
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 162
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 161
Effect of flour, gelatin and salt on water status of tomato sauce 156
A fibre syrup for the sugar reduction in fruit filling for bakery application 155
High pressure induced tapioca starch gels: physico-chemical characterization 153
Development of Nutritionally Enhanced Tortillas 152
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 151
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 150
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 150
1H and 2H NMR mobility in cellulose 147
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 144
The use of potato fibre to improve bread physico-chemical properties during storage 141
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 138
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 137
1H T2 relaxometry in bread making 137
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 136
BIOREGENERATIVE LIFE SUPPORT SYSTEMS TEST COMPLEX (BIO-PLEX) FOOD PROCESSING SYSTEM; A DUAL TASK APPROACH 136
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 136
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 136
A multi-scale characterisation of the durum wheat pasta cooking process 136
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 135
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 133
1H T2 molecular mobility in the white bread making process 133
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 133
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 132
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 130
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 130
1H, 2H and 17O NMR water mobility in heterogeneous food model systems as related to microbial response 129
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 128
A multilevel investigation supported by multivariate analysis for tomato product formulation 128
Effect of addition of fibre on physico-chemical properties of bread 127
Effect of bran fractions on water status of bread during storage 127
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 126
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 125
1H and 2H NMR mobility in Xanthan and Locust Bean gum gels 125
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 124
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 124
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 123
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 122
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 122
Pasta 121
Porous starch for flavor delivery in a tomato-based food application 120
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 119
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 119
Water state of nutritionally enhances tortillas during storage 119
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 117
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 116
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 115
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 115
1H and 2H NMR mobility of water in cellulose 114
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 114
Evaluation of Porous Starch as a Flavour Carrier 113
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 113
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 112
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 110
DIETARY SUPPLEMENT GOOD MANUFACTURING PRACTICES 109
La risorsa conoscenza per l’innovazione alimentare competitiva e sostenibile / The knowledge re source for a competitive and sustainable food innovation 109
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 108
Nutritionally enhanced tortillas 108
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 106
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 105
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 103
Pulses for bread fortification: A necessity or a choice? 103
The use of DSC for analysis and characterization of olive oil 101
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 101
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 100
Sviluppo di un Sistema Alimentare per Missioni Spaziali di Lunga Durata: Advanced Life Support 100
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 99
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 96
BRIDGING THE GAP: THE USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH 96
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 96
Potato fibre influence on water status and staling in bread 95
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 95
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 95
Microwave heating of different vegetable oils: relation between chemical and thermal parameters 94
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 94
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 93
Effect of the addition of bran fractions on bread properties 93
Benefits of dietary fibre to human health: study from a multi-country platform 91
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 90
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 90
Water propertes in bread produced with an innovative mixer 90
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 89
Food System Trade Study for an Early Mars Mission 89
THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD 88
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 87
Ready to eat shelf‑stable brown rice in pouches: effect of moisture content on product’s quality and stability 87
Water stress of bacteria and molds from an NMR water-mobility standpoint 86
DSC determination of thermally oxidized olive oil 86
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 86
Semi-solid fibre syrup for sugar reduction in cookies 85
Water dynamics of ready to eat shelf stable pasta meals during storage 84
Totale 12.418
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Categoria #
all - tutte 56.439
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 56.439
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021186 0 0 0 0 0 0 0 0 0 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
2025/20265.703 602 632 698 569 820 332 693 244 700 413 0 0
Totale 16.438