VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 14.254
AS - Asia 5.359
EU - Europa 4.682
SA - Sud America 690
Continente sconosciuto - Info sul continente non disponibili 647
AF - Africa 142
OC - Oceania 66
Totale 25.840
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Nazione #
US - Stati Uniti d'America 13.668
CN - Cina 2.123
RU - Federazione Russa 1.489
SG - Singapore 1.277
IT - Italia 743
HK - Hong Kong 586
BR - Brasile 550
UA - Ucraina 500
CA - Canada 449
VN - Vietnam 380
DE - Germania 377
PL - Polonia 297
FR - Francia 282
TR - Turchia 243
KR - Corea 219
GB - Regno Unito 215
IE - Irlanda 169
SE - Svezia 162
FI - Finlandia 157
IN - India 105
MX - Messico 67
NL - Olanda 66
JP - Giappone 61
ES - Italia 52
ZA - Sudafrica 52
BD - Bangladesh 50
AU - Australia 45
IQ - Iraq 42
AR - Argentina 37
PK - Pakistan 36
PH - Filippine 33
AT - Austria 30
IR - Iran 25
MY - Malesia 25
PE - Perù 24
ID - Indonesia 23
CO - Colombia 21
NZ - Nuova Zelanda 21
CZ - Repubblica Ceca 20
PT - Portogallo 18
BE - Belgio 17
TW - Taiwan 17
UZ - Uzbekistan 16
EC - Ecuador 15
JM - Giamaica 15
TH - Thailandia 15
MA - Marocco 13
SA - Arabia Saudita 13
CH - Svizzera 12
PY - Paraguay 12
KG - Kirghizistan 11
CL - Cile 10
HU - Ungheria 10
KE - Kenya 10
KZ - Kazakistan 10
RO - Romania 10
VE - Venezuela 10
AE - Emirati Arabi Uniti 9
EG - Egitto 9
GT - Guatemala 9
NP - Nepal 9
TN - Tunisia 9
CR - Costa Rica 8
EU - Europa 8
NG - Nigeria 8
BG - Bulgaria 7
DK - Danimarca 7
DZ - Algeria 7
GR - Grecia 7
HN - Honduras 7
HR - Croazia 7
LT - Lituania 7
TT - Trinidad e Tobago 6
TZ - Tanzania 6
AZ - Azerbaigian 5
EE - Estonia 5
IL - Israele 5
SV - El Salvador 5
AM - Armenia 4
BO - Bolivia 4
DO - Repubblica Dominicana 4
NO - Norvegia 4
PA - Panama 4
UY - Uruguay 4
AO - Angola 3
BB - Barbados 3
ET - Etiopia 3
LK - Sri Lanka 3
MD - Moldavia 3
NI - Nicaragua 3
RS - Serbia 3
SN - Senegal 3
BH - Bahrain 2
BY - Bielorussia 2
GA - Gabon 2
JO - Giordania 2
KH - Cambogia 2
LB - Libano 2
LV - Lettonia 2
LY - Libia 2
Totale 25.169
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Città #
Fairfield 1.444
Jacksonville 1.189
Ashburn 1.144
Woodbridge 681
Seattle 650
San Jose 646
Wilmington 587
Council Bluffs 564
Houston 552
Hong Kong 544
Cambridge 487
Singapore 480
Boardman 431
Toronto 324
Beijing 274
Warsaw 269
Los Angeles 262
Nanjing 260
Columbus 232
Ann Arbor 225
Tongling 203
Seoul 201
Lauterbourg 181
San Mateo 179
Istanbul 178
Chandler 155
Dallas 154
Ogden 149
Dublin 147
Chicago 137
The Dalles 132
Helsinki 127
Ho Chi Minh City 117
Lawrence 106
Moscow 105
Princeton 105
Buffalo 101
New York 98
Hanoi 96
Santa Clara 86
Dearborn 84
Nanchang 80
Camerino 79
Shenyang 67
Guangzhou 65
Shanghai 64
Hebei 62
San Diego 62
Jiaxing 58
Phoenix 57
Redondo Beach 57
São Paulo 57
Tianjin 57
London 54
Trieste 54
Rome 53
Salt Lake City 51
Atlanta 47
Milan 46
Montreal 46
Kunming 41
Mexico City 40
Johannesburg 38
Munich 38
Redwood City 37
Brooklyn 34
St Louis 34
Tokyo 34
San Francisco 32
Changsha 31
Frankfurt am Main 30
Philadelphia 30
Wuhan 29
Denver 28
Elk Grove Village 28
Chennai 25
Orem 25
Jinan 24
Lappeenranta 24
Tampa 23
Vienna 23
Dong Ket 22
Memphis 21
Naples 21
Ankara 20
Norwalk 20
Rio de Janeiro 19
Amsterdam 18
Stockholm 18
Hangzhou 17
Poplar 17
Baghdad 16
Da Nang 16
Nuremberg 16
Ascoli Piceno 15
Brussels 15
Las Vegas 15
Tashkent 15
Turin 15
Bari 14
Totale 16.180
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Nome #
Nutritional profile, polyphenols content, antioxidant activity and volatiles profile of acorn flour. 714
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 627
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products 454
Benefits of dietary fibre to human health: study from a multi-country platform 297
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 278
Water state of nutritionally enhances tortillas during storage 262
Effect of acorn harvesting time on the nutritional profile, polyphenols content, antioxidant activity and volatiles of different acorn flours 241
Quality of wholemeal pasta made with pigmented and ancient wheats 223
A compendium of wheat germ: Separation, stabilization and food applications 217
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 209
Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries 209
Water dynamics of ready to eat shelf stable pasta meals during storage 205
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 204
A multi‐scale characterisation of the durum wheat pasta cooking process 204
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 197
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 190
1H and2H NMR mobility in cellulose 185
The motivations that define eating patterns in some Mediterranean countries 183
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 180
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 177
A multi-scale approach for pasta quality features assessment 175
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 171
Porous starch for flavor delivery in a tomato-based food application 167
Knowledge about dietary fibre: a fibre study framework 167
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 166
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 166
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization 166
Pulses for bread fortification: A necessity or a choice? 166
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 163
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 163
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 162
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 159
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 159
Drosophila Melanogaster as an In Vivo Model to Study the Effects of a Dietary Supplementation with Acorn on Healthy Longevity 158
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 158
Acorn Flour and Bread-Making Application: Technological and Chemical Insights 155
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile 154
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 153
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 153
Role of Water Mobility on Mold Spore Germination 152
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 152
A red lentils-based synbiotic cookie exerts neuroprotective effects in a mouse model of Alzheimer's disease 151
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 149
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 149
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 149
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 148
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 147
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 146
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 145
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 145
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 144
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 143
DEVELOPMENT OF FERTILISER FROM BREWERY WASTE: HINTS FROM THE ALGAEBREW PROJECT 142
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 142
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 142
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 142
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 141
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 141
The use of potato fibre to improve bread physico-chemical properties during storage 139
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 138
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 138
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 138
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 137
18th European Young Cereal Scientists and Technologists Workshop 136
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta 135
DSC determination of thermally oxidized olive oil 135
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 135
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 134
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 134
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 134
Soil and legumes of the Sibillini for high quality pasta 133
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 133
Evaluation of porous starch as a flavour carrier 133
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 132
Physicochemical characterization and stability of inulin gels 131
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 131
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 130
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 130
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 129
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 129
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 128
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 128
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 127
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 127
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 127
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 126
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 126
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 126
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 125
Staling and water dynamics in high-gluten bread 124
Development of Nutritionally Enhanced Tortillas 124
A fibre syrup for the sugar reduction in fruit filling for bakery application 123
Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 121
Effect of the addition of bran fractions on bread properties 121
In vivo study of a high fiber cereal-legume derived syrup on Drosophila melanogaster life span and gut microbiota 119
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 119
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 119
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 118
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 118
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta 117
Totale 16.714
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Categoria #
all - tutte 125.218
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 125.218
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022880 0 0 66 12 71 83 61 120 101 130 108 128
2022/2023814 119 45 58 41 51 83 6 30 205 46 78 52
2023/20241.324 254 40 89 36 58 45 56 54 223 60 30 379
2024/20255.051 229 35 467 274 96 225 416 1.223 319 343 257 1.167
2025/20266.684 354 516 593 764 601 402 1.144 437 335 368 780 390
2026/20271.974 1.122 371 481 0 0 0 0 0 0 0 0 0
Totale 25.840