VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 12.307
AS - Asia 5.241
EU - Europa 4.581
SA - Sud America 673
AF - Africa 137
OC - Oceania 65
Continente sconosciuto - Info sul continente non disponibili 8
Totale 23.012
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Nazione #
US - Stati Uniti d'America 11.791
CN - Cina 2.093
RU - Federazione Russa 1.489
SG - Singapore 1.249
IT - Italia 680
HK - Hong Kong 574
BR - Brasile 543
UA - Ucraina 498
CA - Canada 420
VN - Vietnam 376
DE - Germania 374
PL - Polonia 295
FR - Francia 280
TR - Turchia 241
KR - Corea 218
GB - Regno Unito 200
IE - Irlanda 168
SE - Svezia 160
FI - Finlandia 157
IN - India 98
NL - Olanda 66
MX - Messico 60
JP - Giappone 54
ZA - Sudafrica 51
ES - Italia 50
AU - Australia 44
IQ - Iraq 42
BD - Bangladesh 38
AR - Argentina 37
PK - Pakistan 34
PH - Filippine 31
AT - Austria 30
MY - Malesia 23
PE - Perù 22
NZ - Nuova Zelanda 21
ID - Indonesia 20
IR - Iran 20
CO - Colombia 18
BE - Belgio 17
PT - Portogallo 17
TW - Taiwan 17
CZ - Repubblica Ceca 16
UZ - Uzbekistan 16
TH - Thailandia 15
EC - Ecuador 14
MA - Marocco 13
SA - Arabia Saudita 13
CH - Svizzera 12
KG - Kirghizistan 11
PY - Paraguay 11
HU - Ungheria 10
KE - Kenya 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
CL - Cile 9
NP - Nepal 9
TN - Tunisia 9
VE - Venezuela 9
EG - Egitto 8
EU - Europa 8
JM - Giamaica 8
NG - Nigeria 8
RO - Romania 8
BG - Bulgaria 7
DK - Danimarca 7
GR - Grecia 7
HR - Croazia 7
LT - Lituania 7
DZ - Algeria 6
TZ - Tanzania 6
AZ - Azerbaigian 5
EE - Estonia 5
GT - Guatemala 5
IL - Israele 5
AM - Armenia 4
DO - Repubblica Dominicana 4
NO - Norvegia 4
PA - Panama 4
UY - Uruguay 4
AO - Angola 3
BO - Bolivia 3
ET - Etiopia 3
LK - Sri Lanka 3
RS - Serbia 3
SN - Senegal 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
BH - Bahrain 2
BY - Bielorussia 2
CR - Costa Rica 2
GA - Gabon 2
HN - Honduras 2
KH - Cambogia 2
LB - Libano 2
LV - Lettonia 2
NI - Nicaragua 2
OM - Oman 2
PS - Palestinian Territory 2
UG - Uganda 2
BB - Barbados 1
Totale 22.988
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Città #
Fairfield 1.444
Jacksonville 1.187
Ashburn 1.022
Woodbridge 681
Seattle 646
Wilmington 587
Houston 550
San Jose 540
Hong Kong 533
Cambridge 486
Singapore 463
Boardman 429
Toronto 321
Warsaw 267
Nanjing 260
Beijing 257
Columbus 232
Ann Arbor 225
Los Angeles 219
Tongling 203
Council Bluffs 202
Seoul 201
Lauterbourg 181
San Mateo 179
Istanbul 178
Chandler 154
Ogden 148
Dublin 145
The Dalles 131
Chicago 128
Helsinki 127
Dallas 126
Ho Chi Minh City 114
Lawrence 106
Moscow 105
Princeton 104
Buffalo 97
Hanoi 96
Dearborn 84
Nanchang 80
Camerino 77
New York 69
Shenyang 67
Guangzhou 65
Shanghai 64
Hebei 62
San Diego 62
Jiaxing 58
Santa Clara 58
Redondo Beach 57
São Paulo 57
Tianjin 57
Trieste 54
London 50
Salt Lake City 47
Rome 46
Kunming 41
Montreal 40
Johannesburg 38
Munich 38
Milan 37
Redwood City 37
Mexico City 36
St Louis 34
Changsha 31
Frankfurt am Main 30
Tokyo 29
Wuhan 29
Brooklyn 28
Elk Grove Village 28
Philadelphia 28
Chennai 24
Jinan 24
Lappeenranta 24
Orem 23
Tampa 23
Vienna 23
Atlanta 22
Dong Ket 22
Denver 20
Norwalk 20
Phoenix 20
Naples 19
Amsterdam 18
Ankara 18
Hangzhou 17
Poplar 17
Baghdad 16
Da Nang 16
Nuremberg 16
Rio de Janeiro 16
Stockholm 16
Brussels 15
Tashkent 15
Belo Horizonte 14
Lahore 14
San Francisco 14
Ascoli Piceno 13
Auckland 13
Bari 13
Totale 15.217
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Nome #
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 601
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products 448
Benefits of dietary fibre to human health: study from a multi-country platform 287
Water state of nutritionally enhances tortillas during storage 258
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 243
Effect of acorn harvesting time on the nutritional profile, polyphenols content, antioxidant activity and volatiles of different acorn flours 224
A compendium of wheat germ: Separation, stabilization and food applications 213
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 199
Water dynamics of ready to eat shelf stable pasta meals during storage 197
A multi‐scale characterisation of the durum wheat pasta cooking process 192
Quality of wholemeal pasta made with pigmented and ancient wheats 190
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 189
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 188
1H and2H NMR mobility in cellulose 175
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 174
The motivations that define eating patterns in some Mediterranean countries 173
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 173
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 169
A multi-scale approach for pasta quality features assessment 168
Knowledge about dietary fibre: a fibre study framework 166
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 163
Porous starch for flavor delivery in a tomato-based food application 162
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 162
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 160
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 159
Pulses for bread fortification: A necessity or a choice? 159
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 158
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 158
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 158
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 152
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile 149
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 148
Role of Water Mobility on Mold Spore Germination 147
Acorn Flour and Bread-Making Application: Technological and Chemical Insights 145
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 145
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 144
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 143
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 143
Drosophila Melanogaster as an In Vivo Model to Study the Effects of a Dietary Supplementation with Acorn on Healthy Longevity 142
A red lentils-based synbiotic cookie exerts neuroprotective effects in a mouse model of Alzheimer's disease 142
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 142
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 142
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 142
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 142
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 141
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 141
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 140
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 139
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 139
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 138
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 138
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 137
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 137
The use of potato fibre to improve bread physico-chemical properties during storage 136
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 136
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 134
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 134
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 132
DSC determination of thermally oxidized olive oil 132
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 131
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 131
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 131
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 131
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 130
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 128
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 128
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 128
18th European Young Cereal Scientists and Technologists Workshop 128
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 127
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 126
Physicochemical characterization and stability of inulin gels 125
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 125
Evaluation of porous starch as a flavour carrier 125
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 124
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 124
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 124
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 123
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 123
Staling and water dynamics in high-gluten bread 122
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 122
DEVELOPMENT OF FERTILISER FROM BREWERY WASTE: HINTS FROM THE ALGAEBREW PROJECT 121
Development of Nutritionally Enhanced Tortillas 121
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 121
Soil and legumes of the Sibillini for high quality pasta 120
Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 120
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 120
Nutritional profile, polyphenols content, antioxidant activity and volatiles profile of acorn flour. 119
Effect of the addition of bran fractions on bread properties 119
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 118
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 117
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 115
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 114
A fibre syrup for the sugar reduction in fruit filling for bakery application 114
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 113
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 112
In vivo study of a high fiber cereal-legume derived syrup on Drosophila melanogaster life span and gut microbiota 111
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 110
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta 108
Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication 106
Totale 15.352
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Categoria #
all - tutte 115.656
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 115.656
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021253 0 0 0 0 0 0 0 0 0 0 0 253
2021/20221.546 151 515 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
2025/20266.468 354 516 593 764 601 402 1.144 437 335 368 780 174
Totale 23.650