IRIS
PITTIA, Paola
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 21.545
AS - Asia 12.655
EU - Europa 9.397
SA - Sud America 1.873
AF - Africa 309
OC - Oceania 58
Continente sconosciuto - Info sul continente non disponibili 52
Totale 45.889
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 21.201
CN - Cina 3.715
SG - Singapore 3.348
VN - Vietnam 2.943
IT - Italia 1.997
DE - Germania 1.586
UA - Ucraina 1.471
BR - Brasile 1.322
HK - Hong Kong 1.051
RU - Federazione Russa 747
SE - Svezia 682
FI - Finlandia 636
GB - Regno Unito 636
IE - Irlanda 488
IN - India 302
FR - Francia 276
BE - Belgio 202
AR - Argentina 193
CA - Canada 173
ID - Indonesia 146
ES - Italia 142
TR - Turchia 134
JP - Giappone 131
BD - Bangladesh 124
MX - Messico 104
EC - Ecuador 93
PL - Polonia 88
IQ - Iraq 84
NL - Olanda 80
AT - Austria 78
PH - Filippine 76
CL - Cile 73
CO - Colombia 73
IR - Iran 72
ZA - Sudafrica 71
PK - Pakistan 69
MY - Malesia 60
TH - Thailandia 56
EU - Europa 47
AU - Australia 45
KR - Corea 44
MA - Marocco 43
SA - Arabia Saudita 42
GR - Grecia 40
RO - Romania 35
VE - Venezuela 34
PE - Perù 33
DZ - Algeria 32
TN - Tunisia 31
KE - Kenya 29
TW - Taiwan 29
CZ - Repubblica Ceca 28
EG - Egitto 27
PT - Portogallo 26
PY - Paraguay 26
NP - Nepal 24
ET - Etiopia 23
UZ - Uzbekistan 23
LT - Lituania 21
RS - Serbia 20
JO - Giordania 19
AE - Emirati Arabi Uniti 18
AZ - Azerbaigian 17
IL - Israele 16
JM - Giamaica 15
CH - Svizzera 14
KZ - Kazakistan 14
UY - Uruguay 14
BG - Bulgaria 13
DK - Danimarca 13
SY - Repubblica araba siriana 12
KG - Kirghizistan 11
NZ - Nuova Zelanda 11
SK - Slovacchia (Repubblica Slovacca) 11
BH - Bahrain 10
BO - Bolivia 10
DO - Repubblica Dominicana 10
LB - Libano 10
OM - Oman 10
PA - Panama 9
CR - Costa Rica 8
HR - Croazia 8
NG - Nigeria 8
SI - Slovenia 8
AM - Armenia 7
HU - Ungheria 7
MD - Moldavia 7
NO - Norvegia 7
TT - Trinidad e Tobago 7
AL - Albania 6
BY - Bielorussia 6
GE - Georgia 6
LK - Sri Lanka 6
MK - Macedonia 6
UG - Uganda 6
EE - Estonia 5
PS - Palestinian Territory 5
SV - El Salvador 5
CY - Cipro 4
GH - Ghana 4
Totale 45.808
Salva come PNG Salva come JPEG
Città #
Dong Ket 2.285
Chandler 1.967
Fairfield 1.812
Jacksonville 1.731
Houston 1.608
Woodbridge 1.515
Singapore 1.506
Ashburn 1.294
Ann Arbor 1.082
Hong Kong 1.039
Dearborn 966
Wilmington 871
Beijing 742
Seattle 741
San Jose 629
Cambridge 612
Nanjing 491
Dublin 465
The Dalles 455
Helsinki 375
Falkenstein 352
Shanghai 352
Princeton 317
Lawrence 311
Boardman 287
Moscow 285
Ho Chi Minh City 245
Nanchang 241
Teramo 234
New York 214
Kunming 193
Brussels 169
Des Moines 165
Hanoi 136
Chicago 121
Los Angeles 119
Rome 118
São Paulo 116
Guangzhou 102
Munich 102
Tianjin 102
Tokyo 98
Hangzhou 96
Düsseldorf 93
Santa Clara 87
Council Bluffs 84
Milan 81
San Diego 81
Hefei 80
Frankfurt am Main 74
Redwood City 73
San Mateo 69
Jinan 60
Pescara 57
Ottawa 56
Jakarta 48
London 48
Rio de Janeiro 48
Vienna 48
Dallas 47
Santiago 45
Dormagen 43
Warsaw 42
Mexico City 41
Shenyang 41
Valencia 40
Lanzhou 39
Zhengzhou 38
Quito 37
Roseto Degli Abruzzi 37
Norwalk 35
Amsterdam 34
San Martino In Pensilis 34
Toronto 33
Udine 33
Chieti 32
Madrid 30
Kocaeli 29
Medellín 29
Orem 29
Porto Alegre 28
Baghdad 27
Chennai 27
Ningbo 27
Curitiba 26
Johannesburg 26
Nairobi 26
Shenzhen 26
Brooklyn 25
Guayaquil 25
Haiphong 25
Hebei 25
San Francisco 25
Belo Horizonte 24
Changchun 24
Montreal 24
New Delhi 24
Salvador 24
Thái Bình 24
Bari 23
Totale 29.021
Salva come PNG Salva come JPEG
Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 449
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 372
Coffee silverskin as a new functional ingredient in bakery products. 351
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 288
Contact angle measurements and applications in pharmaceuticals and foods: A critical review 283
Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure 280
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 278
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 274
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 274
Analysis of Polyphenols in the Lamiaceae Family by Matrix Solid-Phase Dispersion Extraction Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination 258
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 257
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 252
Peptide modified ZnO nanoparticles as gas sensors array for volatile organic compounds (VOCs) 251
2nd Int. ISEKI_Food conference. Bridging Training, Research for Industry and the Wider Community, Milano (IT) 31 agosto-3 settembre 2011, Book of abstracts 249
2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin. 244
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 243
Novel dry state co-milling encapsulation of olive leaf extract 240
Design and performance of a constant temperature (-1.5 °C) compartment for domestic refrigerators. 239
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 238
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 235
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 234
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 231
Aroma Release and Sensory Perception of Fruit Candies Model Systems 225
Tailoring gas sensor arrays via the design of short peptides sequences as binding elements 225
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta 223
Food Science and Technology students self-evaluate soft and technical skills 222
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 221
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 221
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 220
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 218
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry 218
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract 216
GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines 215
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 211
Physical and structural properties of extra-virgin olive oil based mayonnaise. 206
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 205
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 204
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 203
Antiplasticization effect of water in amorphous foods. A review 201
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 199
Development of hops-based ingredients with enhanced techno-functionalities 198
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 198
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 197
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 196
Use of vacuum impregnation for the production of high quality fresh-like apple products 196
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 196
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 194
Headspace volatile evaluation of carrot samples-comparison of GC/MS and AuNPs-hpDNA-Based E-Nose 194
Oligopeptides-based gas sensing for food quality control 192
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 191
Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age 191
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 190
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 190
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 188
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 188
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 187
Safe cooking optimisation by F-value computation in a semi-automatic oven 187
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 185
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) 185
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 184
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 184
Pea proteins isolation and characterization of their technological functionality 182
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 181
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 178
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 177
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 175
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 175
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 174
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 174
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 173
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 170
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 169
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 169
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 168
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 168
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 167
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 166
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials 165
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 164
Shelf-life extension of fresh-like ready-to-use pear cubes 161
Water state and mobility affect the mechanical properties of coffee beans 160
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market 160
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 158
Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas 158
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 158
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 158
Textural changes of coffee beans as affected by roasting conditions 157
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. 157
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 156
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays 156
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 155
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 155
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 154
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? 154
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 153
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 153
Ethanol vapour pressure in bakery products 151
Effect of trehalose and storage temperature on quality of frozen vegetables 148
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 148
Aroma release: a review of thermodynamic and kinetic data. 147
Totale 20.236
Salva come PNG Salva come JPEG
Categoria #
all - tutte 224.690
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 224.690
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.386 0 0 0 0 0 0 0 0 0 0 0 2.386
2021/20222.903 211 316 243 230 280 154 105 328 162 138 662 74
2022/20235.255 725 229 100 598 593 1.054 22 479 830 292 260 73
2023/20241.610 218 250 213 110 86 222 135 106 17 72 82 99
2024/20256.027 144 200 565 542 295 802 229 470 410 547 276 1.547
2025/20269.970 811 386 797 1.494 717 316 1.046 743 1.391 1.659 418 192
Totale 46.434