IRIS
PITTIA, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 23.474
AS - Asia 12.898
EU - Europa 9.662
SA - Sud America 1.905
Continente sconosciuto - Info sul continente non disponibili 600
AF - Africa 313
OC - Oceania 60
Totale 48.912
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Nazione #
US - Stati Uniti d'America 23.062
CN - Cina 3.808
SG - Singapore 3.414
VN - Vietnam 2.961
IT - Italia 2.080
DE - Germania 1.590
UA - Ucraina 1.473
BR - Brasile 1.342
HK - Hong Kong 1.071
SE - Svezia 813
RU - Federazione Russa 747
GB - Regno Unito 641
FI - Finlandia 637
IE - Irlanda 488
IN - India 309
FR - Francia 283
CA - Canada 204
BE - Belgio 203
AR - Argentina 197
ID - Indonesia 148
ES - Italia 146
TR - Turchia 137
BD - Bangladesh 135
JP - Giappone 132
MX - Messico 109
EC - Ecuador 95
PL - Polonia 89
IQ - Iraq 84
NL - Olanda 82
AT - Austria 78
PH - Filippine 77
CO - Colombia 75
CL - Cile 74
PK - Pakistan 74
IR - Iran 72
ZA - Sudafrica 72
MY - Malesia 65
TH - Thailandia 57
AU - Australia 47
EU - Europa 47
KR - Corea 45
GR - Grecia 43
MA - Marocco 43
SA - Arabia Saudita 43
VE - Venezuela 36
RO - Romania 35
PE - Perù 34
DZ - Algeria 32
TN - Tunisia 31
KE - Kenya 30
TW - Taiwan 30
CZ - Repubblica Ceca 28
EG - Egitto 27
PT - Portogallo 26
PY - Paraguay 26
NP - Nepal 25
RS - Serbia 25
ET - Etiopia 23
UZ - Uzbekistan 23
AE - Emirati Arabi Uniti 21
LT - Lituania 21
JO - Giordania 20
JM - Giamaica 18
AZ - Azerbaigian 17
IL - Israele 17
CR - Costa Rica 16
CH - Svizzera 15
BG - Bulgaria 14
DK - Danimarca 14
KZ - Kazakistan 14
UY - Uruguay 14
SK - Slovacchia (Repubblica Slovacca) 13
KG - Kirghizistan 12
SY - Repubblica araba siriana 12
NZ - Nuova Zelanda 11
BH - Bahrain 10
BO - Bolivia 10
DO - Repubblica Dominicana 10
HR - Croazia 10
HU - Ungheria 10
LB - Libano 10
OM - Oman 10
AL - Albania 9
HN - Honduras 9
NO - Norvegia 9
PA - Panama 9
NG - Nigeria 8
SI - Slovenia 8
SV - El Salvador 8
TT - Trinidad e Tobago 8
AM - Armenia 7
MD - Moldavia 7
BY - Bielorussia 6
GE - Georgia 6
LK - Sri Lanka 6
MK - Macedonia 6
UG - Uganda 6
EE - Estonia 5
NI - Nicaragua 5
PS - Palestinian Territory 5
Totale 48.269
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Città #
Dong Ket 2.285
Chandler 1.967
Fairfield 1.813
Jacksonville 1.736
Houston 1.612
Singapore 1.551
Woodbridge 1.515
Ashburn 1.371
Ann Arbor 1.082
Hong Kong 1.058
Dearborn 966
Wilmington 872
San Jose 842
Beijing 785
Seattle 742
Council Bluffs 684
Cambridge 612
Nanjing 491
Dublin 465
The Dalles 455
Helsinki 375
Shanghai 360
Falkenstein 352
Princeton 318
Lawrence 312
Omaha 292
Boardman 291
Moscow 285
Ho Chi Minh City 251
Nanchang 241
Teramo 236
New York 221
Kunming 193
Brussels 169
Santa Clara 167
Des Moines 165
Chicago 142
Hanoi 138
Los Angeles 135
Rome 135
São Paulo 118
Munich 105
Guangzhou 102
Tianjin 102
Tokyo 98
Hangzhou 97
Düsseldorf 93
Milan 89
Phoenix 86
San Diego 85
Hefei 80
Dallas 77
Frankfurt am Main 74
Redwood City 73
San Mateo 69
Jinan 60
Ottawa 58
Pescara 58
London 51
Rio de Janeiro 50
Jakarta 48
Vienna 48
Santiago 45
Mexico City 44
Dormagen 43
Warsaw 42
Shenyang 41
Valencia 40
Lanzhou 39
Zhengzhou 38
Quito 37
Roseto Degli Abruzzi 37
Toronto 36
Amsterdam 35
Norwalk 35
San Martino In Pensilis 34
San Francisco 33
Udine 33
Chieti 32
Madrid 30
Kocaeli 29
Medellín 29
Orem 29
Brooklyn 28
Porto Alegre 28
Washington 28
Baghdad 27
Chennai 27
Johannesburg 27
Nairobi 27
Ningbo 27
Curitiba 26
Shenzhen 26
Da Nang 25
Guayaquil 25
Haiphong 25
Hebei 25
Belo Horizonte 24
Brasília 24
Changchun 24
Totale 30.607
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 461
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 378
Coffee silverskin as a new functional ingredient in bakery products. 369
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta 349
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 302
Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure 299
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 297
Contact angle measurements and applications in pharmaceuticals and foods: A critical review 294
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 284
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 280
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 264
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 264
Analysis of Polyphenols in the Lamiaceae Family by Matrix Solid-Phase Dispersion Extraction Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination 262
2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin. 261
Peptide modified ZnO nanoparticles as gas sensors array for volatile organic compounds (VOCs) 255
2nd Int. ISEKI_Food conference. Bridging Training, Research for Industry and the Wider Community, Milano (IT) 31 agosto-3 settembre 2011, Book of abstracts 254
Novel dry state co-milling encapsulation of olive leaf extract 252
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 250
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 249
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 243
Design and performance of a constant temperature (-1.5 °C) compartment for domestic refrigerators. 242
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 242
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 237
Tailoring gas sensor arrays via the design of short peptides sequences as binding elements 236
Aroma Release and Sensory Perception of Fruit Candies Model Systems 230
GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines 230
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 228
Food Science and Technology students self-evaluate soft and technical skills 225
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 224
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 224
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 223
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry 221
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract 219
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 216
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 215
Physical and structural properties of extra-virgin olive oil based mayonnaise. 209
Development of hops-based ingredients with enhanced techno-functionalities 208
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 208
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 207
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 206
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 205
Antiplasticization effect of water in amorphous foods. A review 205
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 203
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 202
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 201
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 200
Headspace volatile evaluation of carrot samples-comparison of GC/MS and AuNPs-hpDNA-Based E-Nose 200
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 199
Use of vacuum impregnation for the production of high quality fresh-like apple products 198
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 198
Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age 197
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 196
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 196
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 194
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 194
Oligopeptides-based gas sensing for food quality control 194
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 193
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 192
Safe cooking optimisation by F-value computation in a semi-automatic oven 192
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) 191
Pea proteins isolation and characterization of their technological functionality 190
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 189
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 188
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 185
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 185
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 183
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 183
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 181
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 181
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 181
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 180
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 178
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 177
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 175
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 174
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 174
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 172
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 172
Textural changes of coffee beans as affected by roasting conditions 170
Shelf-life extension of fresh-like ready-to-use pear cubes 167
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials 167
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 165
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 164
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 163
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 163
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 162
Water state and mobility affect the mechanical properties of coffee beans 162
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 161
Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas 160
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 160
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays 160
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market 160
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 160
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 159
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. 157
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? 157
Ethanol vapour pressure in bakery products 156
Aroma release: a review of thermodynamic and kinetic data. 153
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 153
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 152
Totale 21.046
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Categoria #
all - tutte 237.454
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 237.454
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.376 0 0 243 230 280 154 105 328 162 138 662 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
2025/202610.034 811 386 797 1.494 717 316 1.046 743 1.391 1.659 418 256
2026/20272.414 1.381 427 606 0 0 0 0 0 0 0 0 0
Totale 48.912