IRIS
PITTIA, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 19.751
AS - Asia 10.263
EU - Europa 8.656
SA - Sud America 1.457
AF - Africa 166
OC - Oceania 54
Continente sconosciuto - Info sul continente non disponibili 48
Totale 40.395
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Nazione #
US - Stati Uniti d'America 19.526
CN - Cina 3.240
VN - Vietnam 2.873
SG - Singapore 2.249
IT - Italia 1.811
DE - Germania 1.505
UA - Ucraina 1.455
BR - Brasile 1.104
HK - Hong Kong 921
RU - Federazione Russa 737
SE - Svezia 675
FI - Finlandia 567
GB - Regno Unito 565
IE - Irlanda 487
BE - Belgio 197
IN - India 168
FR - Francia 162
AR - Argentina 131
CA - Canada 131
ID - Indonesia 117
JP - Giappone 100
ES - Italia 88
TR - Turchia 88
EC - Ecuador 71
AT - Austria 69
IR - Iran 67
MX - Messico 57
PL - Polonia 55
BD - Bangladesh 51
EU - Europa 47
TH - Thailandia 47
MY - Malesia 44
AU - Australia 42
KR - Corea 41
NL - Olanda 41
ZA - Sudafrica 41
CO - Colombia 39
CL - Cile 38
PH - Filippine 38
GR - Grecia 36
PK - Pakistan 34
IQ - Iraq 32
RO - Romania 30
TW - Taiwan 28
CZ - Repubblica Ceca 25
MA - Marocco 23
PT - Portogallo 22
LT - Lituania 20
PE - Perù 20
DZ - Algeria 19
ET - Etiopia 19
PY - Paraguay 19
KE - Kenya 16
VE - Venezuela 16
EG - Egitto 15
DK - Danimarca 13
SA - Arabia Saudita 13
UY - Uruguay 13
CH - Svizzera 12
IL - Israele 12
RS - Serbia 12
SK - Slovacchia (Repubblica Slovacca) 11
UZ - Uzbekistan 11
NZ - Nuova Zelanda 10
AZ - Azerbaigian 9
KZ - Kazakistan 9
SY - Repubblica araba siriana 9
TN - Tunisia 9
AE - Emirati Arabi Uniti 8
HR - Croazia 8
JO - Giordania 8
HU - Ungheria 7
NO - Norvegia 7
PA - Panama 7
SI - Slovenia 7
BG - Bulgaria 6
DO - Repubblica Dominicana 6
LB - Libano 6
MK - Macedonia 6
AL - Albania 5
AM - Armenia 5
BO - Bolivia 5
BY - Bielorussia 5
CR - Costa Rica 5
JM - Giamaica 5
KG - Kirghizistan 5
LK - Sri Lanka 5
EE - Estonia 4
GE - Georgia 4
NG - Nigeria 4
NP - Nepal 4
OM - Oman 4
SD - Sudan 4
TT - Trinidad e Tobago 4
BH - Bahrain 3
LA - Repubblica Popolare Democratica del Laos 3
AO - Angola 2
BB - Barbados 2
CG - Congo 2
CI - Costa d'Avorio 2
Totale 40.360
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Città #
Dong Ket 2.285
Chandler 1.970
Fairfield 1.811
Jacksonville 1.723
Houston 1.603
Woodbridge 1.514
Ann Arbor 1.082
Dearborn 966
Hong Kong 909
Ashburn 891
Wilmington 869
Seattle 741
Singapore 680
Beijing 662
Cambridge 612
Nanjing 489
Dublin 465
The Dalles 463
Falkenstein 355
Shanghai 350
Princeton 319
Lawrence 313
Helsinki 307
Moscow 288
Boardman 244
Nanchang 241
Ho Chi Minh City 221
Teramo 213
New York 200
Kunming 192
Brussels 168
Des Moines 158
Hanoi 118
Los Angeles 103
Munich 99
Rome 97
Guangzhou 95
São Paulo 94
Tianjin 94
Hangzhou 93
Düsseldorf 92
Hefei 80
San Diego 74
Redwood City 73
Tokyo 73
San Mateo 69
Milan 67
Jinan 60
Council Bluffs 54
Ottawa 54
Pescara 49
London 46
Dormagen 43
Jakarta 43
Vienna 43
Shenyang 41
Lanzhou 39
Rio de Janeiro 39
Dallas 38
Roseto Degli Abruzzi 37
Zhengzhou 36
Norwalk 35
San Martino In Pensilis 34
Quito 31
Chieti 30
Santa Clara 30
Kocaeli 29
Chicago 28
Frankfurt am Main 28
Ningbo 27
Udine 27
Hebei 25
Changchun 24
Thái Bình 24
Biên Hòa 23
Haiphong 23
Orange 23
Porto Alegre 23
Toronto 23
Warsaw 23
Auburn Hills 22
Bari 22
Changsha 22
Curitiba 22
Falls Church 22
Madrid 22
San Francisco 22
Santiago 22
Brooklyn 21
Belo Horizonte 20
Buenos Aires 20
Nuremberg 20
Chennai 19
Guayaquil 19
Salvador 19
Shenzhen 19
Brno 18
Mexico City 18
Sydney 18
Campinas 17
Totale 26.161
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 427
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 350
Coffee silverskin as a new functional ingredient in bakery products. 303
Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure 273
Contact angle measurements and applications in pharmaceuticals and foods: A critical review 273
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 266
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 261
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 253
Peptide modified ZnO nanoparticles as gas sensors array for volatile organic compounds (VOCs) 241
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 240
Analysis of Polyphenols in the Lamiaceae Family by Matrix Solid-Phase Dispersion Extraction Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination 237
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 234
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 228
2nd Int. ISEKI_Food conference. Bridging Training, Research for Industry and the Wider Community, Milano (IT) 31 agosto-3 settembre 2011, Book of abstracts 227
2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin. 227
Design and performance of a constant temperature (-1.5 °C) compartment for domestic refrigerators. 225
Novel dry state co-milling encapsulation of olive leaf extract 225
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 220
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 218
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 217
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 216
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 216
Food Science and Technology students self-evaluate soft and technical skills 210
Tailoring gas sensor arrays via the design of short peptides sequences as binding elements 209
Aroma Release and Sensory Perception of Fruit Candies Model Systems 208
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry 208
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 208
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 204
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract 201
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 200
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta 199
GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines 199
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 197
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 192
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 192
Physical and structural properties of extra-virgin olive oil based mayonnaise. 190
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 189
Use of vacuum impregnation for the production of high quality fresh-like apple products 188
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 186
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 185
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 185
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 183
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 183
Headspace volatile evaluation of carrot samples-comparison of GC/MS and AuNPs-hpDNA-Based E-Nose 183
Antiplasticization effect of water in amorphous foods. A review 181
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 179
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 177
Oligopeptides-based gas sensing for food quality control 175
Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age 175
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 174
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 174
Safe cooking optimisation by F-value computation in a semi-automatic oven 173
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 172
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 171
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 169
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) 169
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 167
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 167
Development of hops-based ingredients with enhanced techno-functionalities 164
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 164
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 163
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 162
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 161
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 158
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 158
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 157
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 157
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 155
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 154
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 153
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market 151
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 149
Water state and mobility affect the mechanical properties of coffee beans 149
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 148
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 147
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials 147
Shelf-life extension of fresh-like ready-to-use pear cubes 146
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 146
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 145
Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas 145
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays 145
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. 145
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 145
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 143
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 143
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 141
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 141
Textural changes of coffee beans as affected by roasting conditions 139
Pea proteins isolation and characterization of their technological functionality 138
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 138
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 138
Responsible research and innovation in the food value chain 138
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 137
null 137
Quality of apple slices processed by combined techniques. 136
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 134
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 134
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 134
Effect of trehalose and storage temperature on quality of frozen vegetables 133
INNOVATION IN MEAT PROCESSING: QUALITY OF ITALIAN "LONZA" SUBJECTED TO SALTING BY VACUUM IMPREGNATION 133
Totale 18.450
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Categoria #
all - tutte 204.301
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 204.301
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20214.781 0 0 0 0 0 463 270 413 538 157 554 2.386
2021/20222.909 211 316 243 230 280 154 105 328 162 138 668 74
2022/20235.271 729 229 101 598 594 1.058 22 479 831 294 263 73
2023/20241.619 219 251 213 112 86 224 135 107 17 73 82 100
2024/20256.097 145 201 572 549 302 811 236 473 412 556 284 1.556
2025/20264.364 822 393 820 1.539 728 62 0 0 0 0 0 0
Totale 40.929