VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 8.834
EU - Europa 2.123
AS - Asia 1.805
OC - Oceania 36
SA - Sud America 33
AF - Africa 9
Continente sconosciuto - Info sul continente non disponibili 8
Totale 12.848
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Nazione #
US - Stati Uniti d'America 8.488
CN - Cina 1.296
UA - Ucraina 484
CA - Canada 340
IT - Italia 302
DE - Germania 273
PL - Polonia 229
RU - Federazione Russa 191
TR - Turchia 190
IE - Irlanda 162
SG - Singapore 155
SE - Svezia 139
GB - Regno Unito 121
FI - Finlandia 95
FR - Francia 32
BR - Brasile 26
HK - Hong Kong 24
VN - Vietnam 24
AU - Australia 22
NL - Olanda 22
IR - Iran 19
IN - India 18
BE - Belgio 15
NZ - Nuova Zelanda 14
CZ - Repubblica Ceca 11
ES - Italia 10
JP - Giappone 10
PK - Pakistan 10
EU - Europa 8
KG - Kirghizistan 8
TW - Taiwan 8
HU - Ungheria 7
KZ - Kazakistan 7
PH - Filippine 7
KR - Corea 6
PT - Portogallo 6
ZA - Sudafrica 6
GR - Grecia 5
RO - Romania 5
DK - Danimarca 4
MX - Messico 4
PE - Perù 4
CH - Svizzera 3
CO - Colombia 3
ID - Indonesia 3
IL - Israele 3
IQ - Iraq 3
MY - Malesia 3
NO - Norvegia 3
AM - Armenia 2
AT - Austria 2
GT - Guatemala 2
KH - Cambogia 2
SA - Arabia Saudita 2
TH - Thailandia 2
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BJ - Benin 1
EG - Egitto 1
LT - Lituania 1
LV - Lettonia 1
MA - Marocco 1
Totale 12.848
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Città #
Fairfield 1.443
Jacksonville 1.185
Woodbridge 680
Seattle 639
Ashburn 617
Wilmington 575
Houston 532
Cambridge 486
Boardman 425
Toronto 315
Nanjing 258
Ann Arbor 225
Columbus 224
Warsaw 218
San Mateo 179
Istanbul 171
Chandler 153
Ogden 148
Dublin 142
Lawrence 106
Singapore 105
Princeton 103
Beijing 93
Moscow 85
Helsinki 84
Dearborn 83
Nanchang 80
Shenyang 66
Hebei 62
Guangzhou 59
San Diego 59
Camerino 58
Jiaxing 57
Shanghai 53
Tianjin 51
London 42
Kunming 39
Redwood City 37
Changsha 28
Wuhan 28
Philadelphia 24
Jinan 23
Dong Ket 22
Montreal 19
Norwalk 19
Brussels 15
Rome 13
Ardabil 12
Jinhua 12
New York 11
Ningbo 11
Ravenna 11
Turin 11
Yiwu 11
Centro 10
Hangzhou 10
Kilburn 10
Monmouth Junction 10
Prescot 10
Redmond 10
Wuxi 10
Baotou 9
Lahore 9
Lappeenranta 9
Leawood 9
Milan 9
Parma 9
Chicago 8
Lanzhou 8
Wandsworth 8
Zhengzhou 8
Astana 7
Auckland 7
Brno 7
Council Bluffs 7
Frankfurt am Main 7
Fuzhou 7
Haikou 7
Hefei 7
Los Angeles 7
Shenzhen 7
Taizhou 7
Amsterdam 6
Campi Bisenzio 6
Falerone 6
Kocaeli 6
Lainate 6
São Paulo 6
Torino 6
Ancona 5
Bremen 5
Budapest 5
Chengdu 5
Christchurch 5
Felino 5
Hounslow 5
Irkutsk 5
Mersin 5
Munich 5
New Bedfont 5
Totale 10.537
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Nome #
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 303
Benefits of dietary fibre to human health: study from a multi-country platform 212
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 169
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 159
A compendium of wheat germ: Separation, stabilization and food applications 147
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 146
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 142
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 141
The motivations that define eating patterns in some Mediterranean countries 136
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 129
Water dynamics of ready to eat shelf stable pasta meals during storage 128
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 126
A multi‐scale characterisation of the durum wheat pasta cooking process 125
Knowledge about dietary fibre: a fibre study framework 123
Porous starch for flavor delivery in a tomato-based food application 120
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 120
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 119
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 119
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 118
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 118
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 117
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 117
1H and2H NMR mobility in cellulose 114
A multi-scale approach for pasta quality features assessment 111
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 110
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 110
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 106
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 106
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile 106
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 106
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 105
The use of potato fibre to improve bread physico-chemical properties during storage 105
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 105
Pulses for bread fortification: A necessity or a choice? 105
Role of Water Mobility on Mold Spore Germination 104
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 102
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Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 102
Evaluation of porous starch as a flavour carrier 102
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 101
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 101
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 100
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 99
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 99
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 98
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 97
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 97
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 96
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 96
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 95
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 95
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 95
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 95
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 94
Staling and water dynamics in high-gluten bread 94
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 94
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 93
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 93
DSC determination of thermally oxidized olive oil 92
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 92
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 92
Physicochemical characterization and stability of inulin gels 91
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 91
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 91
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 91
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 91
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 90
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 90
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 90
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 89
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 89
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 88
Development of Nutritionally Enhanced Tortillas 88
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 88
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Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 86
Effect of the addition of bran fractions on bread properties 86
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 84
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 82
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 79
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Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 77
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Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 75
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 68
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization 62
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 61
Cluster analysis to the factors related to information about food fibers: A multinational study 56
Bridging the gap: use of confocal microscopy in food research 52
Quality of wholemeal pasta made with pigmented and ancient wheats 51
18th European Young Cereal Scientists and Technologists Workshop 49
Water mobility in multicomponent model media as studied by 2H and 17O NMR 47
Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries 47
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Totale 9.869
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Categoria #
all - tutte 73.234
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 73.234
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.701 0 0 0 0 0 309 226 367 266 224 88 221
2020/20212.771 91 267 142 380 233 145 340 66 263 88 503 253
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
2024/20251.315 229 35 467 274 96 214 0 0 0 0 0 0
Totale 13.446