IRIS
PITTIA, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 20.921
AS - Asia 12.422
EU - Europa 9.336
SA - Sud America 1.873
AF - Africa 305
OC - Oceania 58
Continente sconosciuto - Info sul continente non disponibili 52
Totale 44.967
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Nazione #
US - Stati Uniti d'America 20.600
CN - Cina 3.592
SG - Singapore 3.282
VN - Vietnam 2.940
IT - Italia 1.950
DE - Germania 1.584
UA - Ucraina 1.471
BR - Brasile 1.322
HK - Hong Kong 1.044
RU - Federazione Russa 747
SE - Svezia 681
FI - Finlandia 635
GB - Regno Unito 635
IE - Irlanda 488
IN - India 301
FR - Francia 276
BE - Belgio 202
AR - Argentina 193
CA - Canada 160
ID - Indonesia 145
ES - Italia 140
TR - Turchia 133
JP - Giappone 124
BD - Bangladesh 117
MX - Messico 98
EC - Ecuador 93
PL - Polonia 88
IQ - Iraq 84
AT - Austria 78
PH - Filippine 76
NL - Olanda 74
CL - Cile 73
CO - Colombia 73
ZA - Sudafrica 71
IR - Iran 69
PK - Pakistan 69
MY - Malesia 56
TH - Thailandia 56
EU - Europa 47
AU - Australia 45
MA - Marocco 43
KR - Corea 42
SA - Arabia Saudita 42
GR - Grecia 40
RO - Romania 35
VE - Venezuela 34
PE - Perù 33
TN - Tunisia 31
DZ - Algeria 29
KE - Kenya 29
CZ - Repubblica Ceca 28
TW - Taiwan 28
EG - Egitto 27
PT - Portogallo 26
PY - Paraguay 26
ET - Etiopia 23
UZ - Uzbekistan 23
LT - Lituania 21
NP - Nepal 20
RS - Serbia 20
JO - Giordania 19
AE - Emirati Arabi Uniti 18
AZ - Azerbaigian 17
IL - Israele 16
CH - Svizzera 14
JM - Giamaica 14
KZ - Kazakistan 14
UY - Uruguay 14
DK - Danimarca 13
BG - Bulgaria 12
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
HR - Croazia 8
SI - Slovenia 8
AM - Armenia 7
CR - Costa Rica 7
HU - Ungheria 7
MD - Moldavia 7
NG - Nigeria 7
NO - Norvegia 7
TT - Trinidad e Tobago 7
AL - Albania 6
BY - Bielorussia 6
GE - Georgia 6
MK - Macedonia 6
UG - Uganda 6
EE - Estonia 5
LK - Sri Lanka 5
PS - Palestinian Territory 5
CY - Cipro 4
GH - Ghana 4
KW - Kuwait 4
Totale 44.889
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Città #
Dong Ket 2.285
Chandler 1.967
Fairfield 1.811
Jacksonville 1.729
Houston 1.607
Woodbridge 1.514
Singapore 1.500
Ashburn 1.271
Ann Arbor 1.082
Hong Kong 1.032
Dearborn 966
Wilmington 871
Seattle 741
Beijing 735
Cambridge 612
Nanjing 491
Dublin 465
The Dalles 455
Helsinki 375
Falkenstein 352
Shanghai 351
San Jose 323
Princeton 317
Lawrence 311
Moscow 285
Boardman 245
Ho Chi Minh City 244
Nanchang 241
Teramo 231
New York 204
Kunming 192
Brussels 169
Des Moines 165
Hanoi 136
Chicago 119
São Paulo 116
Los Angeles 115
Rome 114
Munich 102
Guangzhou 101
Tianjin 101
Hangzhou 95
Düsseldorf 93
Tokyo 93
Council Bluffs 82
San Diego 81
Hefei 80
Milan 80
Santa Clara 77
Frankfurt am Main 74
Redwood City 73
San Mateo 69
Jinan 60
Ottawa 56
Pescara 56
Jakarta 48
London 48
Rio de Janeiro 48
Vienna 48
Santiago 45
Dormagen 43
Dallas 42
Warsaw 42
Shenyang 41
Valencia 40
Lanzhou 39
Zhengzhou 38
Mexico City 37
Quito 37
Roseto Degli Abruzzi 37
Norwalk 35
San Martino In Pensilis 34
Udine 33
Amsterdam 31
Chieti 30
Toronto 30
Kocaeli 29
Medellín 29
Madrid 28
Porto Alegre 28
Baghdad 27
Chennai 27
Ningbo 27
Curitiba 26
Johannesburg 26
Nairobi 26
Guayaquil 25
Haiphong 25
Hebei 25
Shenzhen 25
Belo Horizonte 24
Changchun 24
New Delhi 24
Orem 24
Salvador 24
Thái Bình 24
Bari 23
Buenos Aires 23
Changsha 23
Mumbai 23
Totale 28.547
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 446
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 369
Coffee silverskin as a new functional ingredient in bakery products. 347
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 283
Contact angle measurements and applications in pharmaceuticals and foods: A critical review 282
Molecular Modifications of β-Lactoglobulin upon Exposure to High Pressure 279
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 278
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 272
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 269
Analysis of Polyphenols in the Lamiaceae Family by Matrix Solid-Phase Dispersion Extraction Followed by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry Determination 257
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 253
Peptide modified ZnO nanoparticles as gas sensors array for volatile organic compounds (VOCs) 250
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 248
2nd Int. ISEKI_Food conference. Bridging Training, Research for Industry and the Wider Community, Milano (IT) 31 agosto-3 settembre 2011, Book of abstracts 247
2003. Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbeliarde origin. 243
Design and performance of a constant temperature (-1.5 °C) compartment for domestic refrigerators. 238
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 236
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 236
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 234
Novel dry state co-milling encapsulation of olive leaf extract 234
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 233
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 228
Aroma Release and Sensory Perception of Fruit Candies Model Systems 223
Tailoring gas sensor arrays via the design of short peptides sequences as binding elements 223
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta 222
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 221
Food Science and Technology students self-evaluate soft and technical skills 221
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 216
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry 216
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 215
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract 214
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 214
GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines 213
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 206
Physical and structural properties of extra-virgin olive oil based mayonnaise. 204
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 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
Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel) 200
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 196
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 195
Use of vacuum impregnation for the production of high quality fresh-like apple products 195
Development of hops-based ingredients with enhanced techno-functionalities 194
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 194
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 194
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 192
Headspace volatile evaluation of carrot samples-comparison of GC/MS and AuNPs-hpDNA-Based E-Nose 192
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 191
Oligopeptides-based gas sensing for food quality control 189
Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age 189
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 188
Safe cooking optimisation by F-value computation in a semi-automatic oven 186
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 186
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 185
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 185
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 185
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 183
Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition 183
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) 181
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 177
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 176
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 175
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 174
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 174
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 174
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 173
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 172
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 172
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 171
Pea proteins isolation and characterization of their technological functionality 168
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 168
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 167
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 165
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 165
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 163
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 163
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 163
Water state and mobility affect the mechanical properties of coffee beans 159
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market 159
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials 158
Shelf-life extension of fresh-like ready-to-use pear cubes 157
Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas 156
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 156
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. 156
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 155
Textural changes of coffee beans as affected by roasting conditions 155
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 154
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 154
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays 154
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 153
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 151
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 151
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? 150
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 149
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 149
Effect of trehalose and storage temperature on quality of frozen vegetables 148
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 148
Aroma release: a review of thermodynamic and kinetic data. 147
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 147
Ethanol vapour pressure in bakery products 146
Totale 19.933
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Categoria #
all - tutte 213.675
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 213.675
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.097 0 0 0 0 0 0 0 0 0 157 554 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
2025/20269.046 811 386 797 1.494 717 316 1.046 743 1.391 1.345 0 0
Totale 45.510