IRIS
VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.778
EU - Europa 2.752
AS - Asia 1.472
AF - Africa 54
SA - Sud America 20
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 8.083
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.710
CN - Cina 1.052
IE - Irlanda 682
FI - Finlandia 460
SE - Svezia 425
UA - Ucraina 410
IT - Italia 326
DE - Germania 298
SG - Singapore 250
TR - Turchia 106
GB - Regno Unito 84
CA - Canada 64
IN - India 47
CI - Costa d'Avorio 44
BE - Belgio 18
CO - Colombia 14
FR - Francia 10
CZ - Repubblica Ceca 8
RU - Federazione Russa 6
EU - Europa 5
IR - Iran 5
RO - Romania 5
TG - Togo 5
BR - Brasile 4
ES - Italia 4
MX - Messico 4
NL - Olanda 3
TH - Thailandia 3
AR - Argentina 2
HU - Ungheria 2
NG - Nigeria 2
PH - Filippine 2
PK - Pakistan 2
PL - Polonia 2
PT - Portogallo 2
UG - Uganda 2
VN - Vietnam 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AT - Austria 1
AU - Australia 1
BG - Bulgaria 1
CH - Svizzera 1
DZ - Algeria 1
GR - Grecia 1
HK - Hong Kong 1
LT - Lituania 1
LU - Lussemburgo 1
MN - Mongolia 1
MY - Malesia 1
NO - Norvegia 1
Totale 8.083
Salva come PNG Salva come JPEG
Città #
Dublin 682
Chandler 582
Jacksonville 497
Ashburn 470
Dearborn 287
Beijing 265
Boardman 186
Nanjing 162
Singapore 152
Princeton 151
San Mateo 109
Izmir 100
Wilmington 97
Ann Arbor 96
New York 90
Parma 85
Shanghai 82
Shenyang 64
Toronto 61
Helsinki 60
Jinan 53
Nanchang 46
Hebei 45
Abidjan 44
Kunming 41
Chicago 40
Des Moines 37
Bremen 36
Changsha 34
Santa Clara 33
Tianjin 33
Hefei 31
Jiaxing 31
Seattle 29
Düsseldorf 27
Camerino 26
Woodbridge 22
Pune 16
Brussels 15
Houston 15
Bogotá 14
Centro 14
Norwalk 14
Dallas 13
Reggio Nell'emilia 12
Guangzhou 11
Zhengzhou 11
Los Angeles 10
Ningbo 10
Taiyuan 10
Milan 9
Munich 9
Borås 8
Haikou 8
Brno 7
Redwood City 7
Rockville 7
Fremont 6
Hangzhou 6
Leawood 6
Taizhou 6
Chengdu 5
Fuzhou 5
Lanzhou 5
Rome 5
Grafing 4
London 4
San Giuliano Milanese 4
Abbiategrasso 3
Auburn Hills 3
Augusta 3
Chongqing 3
Edinburgh 3
Falls Church 3
Florence 3
Kocaeli 3
Monterrey 3
Naples 3
Padova 3
Paternò 3
Salerno 3
Sinopoli 3
Soliera 3
Torino 3
Wuhan 3
Xian 3
Acerra 2
Baotou 2
Bengaluru 2
Bonate Sopra 2
Bopfingen 2
Budapest 2
Clusone 2
Coccaglio 2
Geislingen an der Steige 2
Ho Chi Minh City 2
Huzhou 2
Kampala 2
Lisbon 2
Lugagnano Val d'Arda 2
Totale 5.244
Salva come PNG Salva come JPEG
Nome #
Development of nutritionally enhanced tortillas for space use 319
A hand-made supplementary food for malnourished children 108
1H and 2H NMR mobility in cellulose 96
High pressure induced tapioca starch gels: physico-chemical characterization 95
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 95
Effect of flour, gelatin and salt on water status of tomato sauce 94
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 93
An integrated multi-level approach to the study of physical characteristics of foods 88
EFFECTS OF A 3-MONTHS DISTRIBUTION OF READY-TO-USE THERAPEUTIC FOOD (ruft) parmapap IN MODERATLY MALNURISHED CHILDREN (mmC) IN SIERRA LEONE 87
Food choice determinants and perceptions of a healthy diet among Italian consumers 86
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 83
Development of Nutritionally Enhanced Tortillas 81
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 80
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 78
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 78
Pasta 77
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 77
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 76
BIOREGENERATIVE LIFE SUPPORT SYSTEMS TEST COMPLEX (BIO-PLEX) FOOD PROCESSING SYSTEM; A DUAL TASK APPROACH 75
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 75
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 74
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 74
Water state of nutritionally enhances tortillas during storage 74
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 73
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 72
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 72
DIETARY SUPPLEMENT GOOD MANUFACTURING PRACTICES 69
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 69
1H and 2H NMR mobility in Xanthan and Locust Bean gum gels 67
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 67
The use of potato fibre to improve bread physico-chemical properties during storage 67
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 66
Evaluation of Porous Starch as a Flavour Carrier 65
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 64
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 64
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 64
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 64
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 63
1H and 2H NMR mobility of water in cellulose 62
1H T2 molecular mobility in the white bread making process 62
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 62
La risorsa conoscenza per l’innovazione alimentare competitiva e sostenibile / The knowledge re source for a competitive and sustainable food innovation 62
The use of DSC for analysis and characterization of olive oil 60
1H, 2H and 17O NMR water mobility in heterogeneous food model systems as related to microbial response 60
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 60
Effect of addition of fibre on physico-chemical properties of bread 60
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 59
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 59
A multi-scale approach for pasta quality features assessment 59
1H T2 relaxometry in bread making 58
Porous starch for flavor delivery in a tomato-based food application 58
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 57
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 57
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 57
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 56
BRIDGING THE GAP: THE USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH 56
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 55
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 55
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 54
Attitudes towards dietary fibre on a multicultural basis: A fibre study framework 54
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 53
A fibre syrup for the sugar reduction in fruit filling for bakery application 52
DSC determination of thermally oxidized olive oil 52
Effect of the addition of bran fractions on bread properties 52
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 51
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 51
Sviluppo di un Sistema Alimentare per Missioni Spaziali di Lunga Durata: Advanced Life Support 51
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 50
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 49
Microwave heating of different vegetable oils: relation between chemical and thermal parameters 49
Potato fibre influence on water status and staling in bread 49
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 49
Nutritionally enhanced tortillas 48
Effect of bran fractions on water status of bread during storage 48
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 48
Water propertes in bread produced with an innovative mixer 48
Water stress of bacteria and molds from an NMR water-mobility standpoint 47
DSC analysis of monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 47
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 47
Food System Trade Study for an Early Mars Mission 46
Correlation of microbial response in model food systems with physico-chemical and "mobility" descriptors of the media 46
STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB: CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE PROTEINS 45
DSC evaluation of microwave-heated olive oils 45
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 45
Changes in water state and distribution in soy containing bread during storage 45
Utilizzo della calorimetria a scansione differenziale per la valutazione della provenienza geografica di olio extra vergine di oliva 45
Water dynamics of ready to eat shelf stable pasta meals during storage 45
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 45
Changes in the 1H mobility of starch-based products during aging using Cross Relaxation NMR 45
Extending the shelf-life of corn tortillas: effects of high pressure processing and added glycerol 44
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 44
Food management in disasters: an Italian case study 44
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 44
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 44
THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD 44
A multi-scale characterisation of the durum wheat pasta cooking process 44
DSC Analysis: a potential tool for detection of extra virgin olive oil adulteration 43
Influence of size and phospholipid concentration on the rheology of liposomes 43
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 42
Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil 42
Totale 6.322
Salva come PNG Salva come JPEG
Categoria #
all - tutte 31.002
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 31.002
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.267 0 0 111 30 153 208 193 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
2024/2025478 94 178 206 0 0 0 0 0 0 0 0 0
Totale 8.280