IRIS
PITTIA, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 18.113
EU - Europa 6.659
AS - Asia 4.818
SA - Sud America 94
AF - Africa 60
Continente sconosciuto - Info sul continente non disponibili 47
OC - Oceania 40
Totale 29.831
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Nazione #
US - Stati Uniti d'America 18.030
VN - Vietnam 2.286
CN - Cina 2.010
IT - Italia 1.531
UA - Ucraina 1.433
DE - Germania 955
SE - Svezia 661
FI - Finlandia 512
IE - Irlanda 481
GB - Regno Unito 474
BE - Belgio 182
IN - India 108
RU - Federazione Russa 99
FR - Francia 94
CA - Canada 75
JP - Giappone 63
TR - Turchia 61
ID - Indonesia 53
ES - Italia 50
IR - Iran 48
EU - Europa 47
AU - Australia 34
KR - Corea 34
BR - Brasile 32
GR - Grecia 31
TH - Thailandia 30
PH - Filippine 25
AT - Austria 23
CL - Cile 23
PL - Polonia 23
TW - Taiwan 23
AR - Argentina 21
HK - Hong Kong 20
NL - Olanda 19
RO - Romania 18
ET - Etiopia 17
MY - Malesia 17
PT - Portogallo 14
DZ - Algeria 12
MA - Marocco 11
CH - Svizzera 10
CO - Colombia 9
EG - Egitto 9
PK - Pakistan 8
SG - Singapore 8
HR - Croazia 7
MX - Messico 7
DK - Danimarca 6
NZ - Nuova Zelanda 6
PE - Perù 6
CZ - Repubblica Ceca 5
IQ - Iraq 5
LT - Lituania 5
SI - Slovenia 5
HU - Ungheria 4
LB - Libano 4
LK - Sri Lanka 4
NO - Norvegia 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
JO - Giordania 3
SD - Sudan 3
TN - Tunisia 3
BG - Bulgaria 2
IL - Israele 2
MD - Moldavia 2
NG - Nigeria 2
AZ - Azerbaigian 1
CI - Costa d'Avorio 1
EC - Ecuador 1
EE - Estonia 1
GE - Georgia 1
GY - Guiana 1
KE - Kenya 1
MO - Macao, regione amministrativa speciale della Cina 1
PA - Panama 1
SA - Arabia Saudita 1
SY - Repubblica araba siriana 1
UG - Uganda 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 29.831
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Città #
Dong Ket 2.285
Chandler 1.970
Fairfield 1.811
Jacksonville 1.721
Houston 1.603
Woodbridge 1.513
Ann Arbor 1.082
Dearborn 966
Wilmington 869
Ashburn 809
Seattle 741
Cambridge 611
Nanjing 487
Dublin 459
Beijing 326
Princeton 319
Lawrence 313
Helsinki 273
Nanchang 241
Teramo 208
Kunming 191
Boardman 182
New York 167
Brussels 158
Des Moines 157
Hangzhou 89
Düsseldorf 87
Hefei 75
Redwood City 73
San Diego 72
San Mateo 69
Tianjin 59
Jinan 58
Ottawa 50
Tokyo 47
Guangzhou 44
Dormagen 43
Shanghai 41
Pescara 40
Lanzhou 39
Shenyang 39
Rome 38
Roseto Degli Abruzzi 37
Milan 36
Norwalk 35
San Martino In Pensilis 34
Zhengzhou 34
Jakarta 32
Kocaeli 29
Chieti 27
Ningbo 27
Udine 27
Hebei 25
Changchun 24
London 24
Orange 23
Auburn Hills 22
Falls Church 22
Los Angeles 20
Santiago 19
Changsha 18
Hounslow 17
Menlo Park 16
Mountain View 16
Sydney 16
Tappahannock 16
Fuzhou 15
Madrid 15
Bellante 14
Taichung 14
Xian 14
Acerra 13
Bari 13
Hanover 13
Kilburn 13
Leawood 13
New Delhi 13
Parma 13
Pianella 13
San Benedetto del Tronto 13
Taizhou 13
Baotou 12
Dallas 12
L'aquila 12
Mendoza 12
Mumbai 12
Napoli 12
Paris 12
Perugia 12
Washington 12
Bolzano 11
Ghent 11
Kraków 11
Vasto 11
Bologna 10
Chengdu 10
Falkenstein 10
Foggia 10
Hong Kong 10
Jiaxing 10
Totale 21.435
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 382
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 279
Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure 255
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 231
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 229
Contact angle measurements and applications in pharmaceuticals and foods: A critical review 212
Coffee silverskin as a new functional ingredient in bakery products. 208
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 201
Analysis of Polyphenols in the Lamiaceae Family by Matrix Solid-Phase Dispersion Extraction Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination 200
Design and performance of a constant temperature (-1.5 °C) compartment for domestic refrigerators. 196
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 191
2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin. 190
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry 184
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 183
2nd Int. ISEKI_Food conference. Bridging Training, Research for Industry and the Wider Community, Milano (IT) 31 agosto-3 settembre 2011, Book of abstracts 182
Peptide modified ZnO nanoparticles as gas sensors array for volatile organic compounds (VOCs) 181
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 178
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 176
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 174
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 172
Use of vacuum impregnation for the production of high quality fresh-like apple products 171
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 170
Physical and structural properties of extra-virgin olive oil based mayonnaise. 168
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 166
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 165
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 165
GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines 165
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 164
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 162
Food Science and Technology students self-evaluate soft and technical skills 161
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 160
Aroma Release and Sensory Perception of Fruit Candies Model Systems 159
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract 158
Novel dry state co-milling encapsulation of olive leaf extract 157
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 156
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 155
Safe cooking optimisation by F-value computation in a semi-automatic oven 152
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 151
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 150
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 150
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta 150
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 150
Tailoring gas sensor arrays via the design of short peptides sequences as binding elements 149
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 148
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 144
Headspace volatile evaluation of carrot samples-comparison of GC/MS and AuNPs-hpDNA-Based E-Nose 144
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 143
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 142
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 140
Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age 140
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 140
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 137
null 137
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 136
Antiplasticization effect of water in amorphous foods. A review 136
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 135
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 134
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 134
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 133
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 132
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 131
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 130
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market 129
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 129
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 128
Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas 128
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 128
Water state and mobility affect the mechanical properties of coffee beans 128
Oligopeptides-based gas sensing for food quality control 128
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 127
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 122
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) 122
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 121
Shelf-life extension of fresh-like ready-to-use pear cubes 120
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 120
Textural changes of coffee beans as affected by roasting conditions 118
Quality of apple slices processed by combined techniques. 115
INNOVATION IN MEAT PROCESSING: QUALITY OF ITALIAN "LONZA" SUBJECTED TO SALTING BY VACUUM IMPREGNATION 114
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 113
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 112
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 112
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 112
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays 111
Effect of trehalose and storage temperature on quality of frozen vegetables 110
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 110
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 110
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. 110
Structure and water relations of melanoidins investigated by thermal, rheological and microscopic analysis 109
Evoluzione di alcune caratteristiche fisiche del caffè durante la torrefazione. 108
The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk 108
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 105
Innovation in meat processing: quality of Italian “Lonza”, cured by vacuum impregnation 104
Ethanol vapour pressure in bakery products 103
Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting 103
Properties and stability of mayonnaise enriched with capsacinoids. 103
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 103
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 102
Responsible research and innovation in the food value chain 102
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 101
Correlation among instrumental texture, chemical composition and presence of characteristics holes in a semi-hard Italian cheese 100
Totale 14.802
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Categoria #
all - tutte 114.822
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 114.822
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019707 0 0 0 0 0 0 0 0 0 0 300 407
2019/20207.633 126 252 627 1.702 506 1.024 1.037 909 429 505 161 355
2020/20216.037 150 402 260 98 346 463 270 413 538 157 554 2.386
2021/20222.909 211 316 243 230 280 154 105 328 162 138 668 74
2022/20235.278 729 229 101 598 594 1.059 22 480 831 298 264 73
2023/20241.450 220 255 213 112 87 224 135 108 17 74 5 0
Totale 30.306