IRIS
PITTIA, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 18.468
EU - Europa 7.347
AS - Asia 5.584
SA - Sud America 118
AF - Africa 71
Continente sconosciuto - Info sul continente non disponibili 47
OC - Oceania 43
Totale 31.678
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Nazione #
US - Stati Uniti d'America 18.351
VN - Vietnam 2.289
CN - Cina 2.261
IT - Italia 1.639
UA - Ucraina 1.435
DE - Germania 1.366
SE - Svezia 661
FI - Finlandia 553
GB - Regno Unito 495
IE - Irlanda 485
SG - Singapore 430
BE - Belgio 190
IN - India 116
RU - Federazione Russa 106
FR - Francia 100
CA - Canada 98
JP - Giappone 68
TR - Turchia 64
IR - Iran 56
ES - Italia 55
ID - Indonesia 55
EU - Europa 47
BR - Brasile 40
AT - Austria 38
AU - Australia 36
KR - Corea 36
TH - Thailandia 36
GR - Grecia 32
MY - Malesia 30
PH - Filippine 30
NL - Olanda 25
PL - Polonia 25
AR - Argentina 24
CL - Cile 24
TW - Taiwan 23
CZ - Repubblica Ceca 21
HK - Hong Kong 21
PT - Portogallo 20
RO - Romania 20
ET - Etiopia 17
CH - Svizzera 14
MA - Marocco 14
PK - Pakistan 14
CO - Colombia 13
DZ - Algeria 12
PE - Perù 12
DK - Danimarca 9
EG - Egitto 9
LT - Lituania 9
MX - Messico 9
SK - Slovacchia (Repubblica Slovacca) 9
HR - Croazia 7
HU - Ungheria 7
NZ - Nuova Zelanda 7
NO - Norvegia 6
RS - Serbia 6
CR - Costa Rica 5
IQ - Iraq 5
KG - Kirghizistan 5
LK - Sri Lanka 5
SA - Arabia Saudita 5
SI - Slovenia 5
AZ - Azerbaigian 4
IL - Israele 4
JO - Giordania 4
LB - Libano 4
NG - Nigeria 4
PA - Panama 4
TN - Tunisia 4
AE - Emirati Arabi Uniti 3
AM - Armenia 3
EC - Ecuador 3
KE - Kenya 3
KZ - Kazakistan 3
LA - Repubblica Popolare Democratica del Laos 3
SD - Sudan 3
BG - Bulgaria 2
EE - Estonia 2
GE - Georgia 2
GH - Ghana 2
MD - Moldavia 2
UZ - Uzbekistan 2
AL - Albania 1
CI - Costa d'Avorio 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GY - Guiana 1
LU - Lussemburgo 1
LV - Lettonia 1
MO - Macao, regione amministrativa speciale della Cina 1
MZ - Mozambico 1
SY - Repubblica araba siriana 1
UG - Uganda 1
VE - Venezuela 1
Totale 31.678
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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 815
Seattle 741
Cambridge 611
Nanjing 487
Dublin 463
Falkenstein 356
Beijing 343
Princeton 319
Lawrence 313
Helsinki 304
Singapore 278
Boardman 243
Nanchang 241
Teramo 210
Kunming 191
New York 167
Brussels 165
Des Moines 157
Hangzhou 91
Düsseldorf 87
Hefei 75
Shanghai 75
Guangzhou 73
Redwood City 73
San Diego 72
San Mateo 69
Tianjin 59
Jinan 58
Milan 56
Ottawa 54
Los Angeles 52
Rome 52
Tokyo 51
Pescara 48
Dormagen 43
Munich 43
Lanzhou 39
Shenyang 39
Roseto Degli Abruzzi 37
Norwalk 35
San Martino In Pensilis 34
Zhengzhou 34
Jakarta 32
Dallas 31
Chieti 30
Kocaeli 29
London 28
Ningbo 27
Udine 27
Hebei 25
Changchun 24
Orange 23
Vienna 23
Auburn Hills 22
Falls Church 22
Madrid 20
Changsha 19
Santiago 19
Brno 18
Shenzhen 18
Toronto 18
Bari 17
Hounslow 17
Jiaxing 17
Fuzhou 16
Menlo Park 16
Mountain View 16
Sydney 16
Tappahannock 16
Taizhou 15
Bellante 14
Espoo 14
Taichung 14
Xian 14
Acerra 13
Hanover 13
Kilburn 13
Leawood 13
New Delhi 13
Parma 13
Pianella 13
San Benedetto del Tronto 13
Baotou 12
Bologna 12
Casarile 12
Chengdu 12
Foggia 12
Ghent 12
L'aquila 12
Mendoza 12
Mumbai 12
Totale 22.442
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 384
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 302
Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure 261
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 238
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 235
Coffee silverskin as a new functional ingredient in bakery products. 234
Contact angle measurements and applications in pharmaceuticals and foods: A critical review 227
Analysis of Polyphenols in the Lamiaceae Family by Matrix Solid-Phase Dispersion Extraction Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination 208
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 205
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 204
Design and performance of a constant temperature (-1.5 °C) compartment for domestic refrigerators. 202
2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin. 198
2nd Int. ISEKI_Food conference. Bridging Training, Research for Industry and the Wider Community, Milano (IT) 31 agosto-3 settembre 2011, Book of abstracts 193
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 192
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 190
Peptide modified ZnO nanoparticles as gas sensors array for volatile organic compounds (VOCs) 189
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry 188
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 183
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 180
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 179
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 178
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 177
Use of vacuum impregnation for the production of high quality fresh-like apple products 174
Physical and structural properties of extra-virgin olive oil based mayonnaise. 173
GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines 173
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 173
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 170
Aroma Release and Sensory Perception of Fruit Candies Model Systems 169
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 169
Food Science and Technology students self-evaluate soft and technical skills 166
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 165
Novel dry state co-milling encapsulation of olive leaf extract 164
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 164
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract 162
Safe cooking optimisation by F-value computation in a semi-automatic oven 160
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 159
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 159
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 159
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 158
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 156
Tailoring gas sensor arrays via the design of short peptides sequences as binding elements 156
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 156
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta 154
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 154
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 153
Headspace volatile evaluation of carrot samples-comparison of GC/MS and AuNPs-hpDNA-Based E-Nose 153
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 148
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 148
Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age 147
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 146
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 145
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 144
Antiplasticization effect of water in amorphous foods. A review 142
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 142
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 140
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 140
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 138
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 137
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 137
null 137
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 136
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 135
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 135
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 135
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 133
Oligopeptides-based gas sensing for food quality control 133
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market 133
Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas 132
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 132
Water state and mobility affect the mechanical properties of coffee beans 132
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 128
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) 126
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 125
Shelf-life extension of fresh-like ready-to-use pear cubes 124
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 124
Textural changes of coffee beans as affected by roasting conditions 123
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 123
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 119
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays 119
INNOVATION IN MEAT PROCESSING: QUALITY OF ITALIAN "LONZA" SUBJECTED TO SALTING BY VACUUM IMPREGNATION 118
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 118
Quality of apple slices processed by combined techniques. 118
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 116
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 116
Effect of trehalose and storage temperature on quality of frozen vegetables 115
Structure and water relations of melanoidins investigated by thermal, rheological and microscopic analysis 114
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 114
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 113
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. 113
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 111
Evoluzione di alcune caratteristiche fisiche del caffè durante la torrefazione. 110
Properties and stability of mayonnaise enriched with capsacinoids. 110
Innovation in meat processing: quality of Italian “Lonza”, cured by vacuum impregnation 109
Ethanol vapour pressure in bakery products 109
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 109
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 109
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 107
Responsible research and innovation in the food value chain 106
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 105
Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting 105
Totale 15.429
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Categoria #
all - tutte 141.293
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 141.293
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.926 0 0 0 0 506 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
2023/20241.628 220 255 213 112 87 224 135 108 17 74 82 101
2024/20251.685 146 202 575 550 212 0 0 0 0 0 0 0
Totale 32.169