VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 11.663
AS - Asia 4.985
EU - Europa 4.510
SA - Sud America 669
AF - Africa 132
OC - Oceania 63
Continente sconosciuto - Info sul continente non disponibili 8
Totale 22.030
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Nazione #
US - Stati Uniti d'America 11.193
CN - Cina 1.984
RU - Federazione Russa 1.489
SG - Singapore 1.147
IT - Italia 639
HK - Hong Kong 569
BR - Brasile 543
UA - Ucraina 498
CA - Canada 384
DE - Germania 373
VN - Vietnam 368
PL - Polonia 291
FR - Francia 270
TR - Turchia 240
KR - Corea 217
GB - Regno Unito 200
IE - Irlanda 168
SE - Svezia 160
FI - Finlandia 157
IN - India 92
NL - Olanda 63
MX - Messico 56
ZA - Sudafrica 51
JP - Giappone 47
ES - Italia 46
AU - Australia 42
IQ - Iraq 42
AR - Argentina 37
PK - Pakistan 34
BD - Bangladesh 33
PH - Filippine 31
AT - Austria 28
PE - Perù 22
NZ - Nuova Zelanda 21
IR - Iran 20
CO - Colombia 18
BE - Belgio 17
ID - Indonesia 17
MY - Malesia 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 11
KG - Kirghizistan 11
PY - Paraguay 11
KZ - Kazakistan 10
KE - Kenya 9
NP - Nepal 9
AE - Emirati Arabi Uniti 8
CL - Cile 8
EG - Egitto 8
EU - Europa 8
HU - Ungheria 8
RO - Romania 8
BG - Bulgaria 7
DK - Danimarca 7
HR - Croazia 7
JM - Giamaica 7
LT - Lituania 7
TN - Tunisia 7
VE - Venezuela 7
DZ - Algeria 6
GR - Grecia 6
NG - Nigeria 6
TZ - Tanzania 6
AZ - Azerbaigian 5
EE - Estonia 5
IL - Israele 5
AM - Armenia 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
NO - Norvegia 4
AO - Angola 3
BO - Bolivia 3
ET - Etiopia 3
PA - Panama 3
SN - Senegal 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
BH - Bahrain 2
BY - Bielorussia 2
GA - Gabon 2
KH - Cambogia 2
LB - Libano 2
LV - Lettonia 2
NI - Nicaragua 2
OM - Oman 2
PS - Palestinian Territory 2
RS - Serbia 2
SV - El Salvador 2
UG - Uganda 2
BB - Barbados 1
BJ - Benin 1
BW - Botswana 1
BZ - Belize 1
Totale 22.007
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Città #
Fairfield 1.444
Jacksonville 1.185
Ashburn 1.002
Woodbridge 680
Seattle 646
Wilmington 586
Houston 543
Hong Kong 529
San Jose 521
Cambridge 486
Singapore 460
Boardman 428
Toronto 317
Warsaw 267
Nanjing 258
Beijing 245
Columbus 231
Ann Arbor 225
Los Angeles 203
Tongling 203
Seoul 201
Lauterbourg 181
San Mateo 179
Istanbul 178
Chandler 153
Ogden 148
Dublin 145
The Dalles 130
Chicago 127
Helsinki 127
Dallas 120
Ho Chi Minh City 113
Lawrence 106
Moscow 105
Princeton 104
Buffalo 94
Hanoi 91
Dearborn 84
Nanchang 80
Camerino 77
Shenyang 67
Guangzhou 64
New York 63
Hebei 62
Shanghai 62
San Diego 61
Jiaxing 57
Redondo Beach 57
São Paulo 57
Tianjin 57
Trieste 54
London 50
Salt Lake City 47
Rome 44
Council Bluffs 42
Kunming 39
Montreal 39
Santa Clara 39
Johannesburg 38
Munich 38
Redwood City 37
Mexico City 34
Milan 34
St Louis 33
Frankfurt am Main 30
Changsha 29
Elk Grove Village 28
Tokyo 28
Wuhan 28
Brooklyn 26
Philadelphia 26
Chennai 24
Lappeenranta 24
Jinan 23
Orem 23
Dong Ket 22
Tampa 22
Vienna 21
Norwalk 19
Phoenix 19
Amsterdam 18
Ankara 18
Denver 17
Poplar 17
Atlanta 16
Baghdad 16
Da Nang 16
Naples 16
Nuremberg 16
Rio de Janeiro 16
Stockholm 16
Brussels 15
Tashkent 15
Belo Horizonte 14
Hangzhou 14
Lahore 14
Ascoli Piceno 13
Auckland 13
Bari 13
Haiphong 13
Totale 14.875
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Nome #
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 568
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products 435
Benefits of dietary fibre to human health: study from a multi-country platform 272
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 222
Effect of acorn harvesting time on the nutritional profile, polyphenols content, antioxidant activity and volatiles of different acorn flours 214
A compendium of wheat germ: Separation, stabilization and food applications 209
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 205
Water dynamics of ready to eat shelf stable pasta meals during storage 194
Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries 190
A multi‐scale characterisation of the durum wheat pasta cooking process 189
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 188
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 185
Quality of wholemeal pasta made with pigmented and ancient wheats 175
1H and2H NMR mobility in cellulose 172
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 172
The motivations that define eating patterns in some Mediterranean countries 170
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 169
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 168
A multi-scale approach for pasta quality features assessment 167
Knowledge about dietary fibre: a fibre study framework 165
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 158
Porous starch for flavor delivery in a tomato-based food application 157
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 157
Pulses for bread fortification: A necessity or a choice? 157
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 155
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 155
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 155
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 154
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 154
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 148
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 147
Role of Water Mobility on Mold Spore Germination 146
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile 145
Acorn Flour and Bread-Making Application: Technological and Chemical Insights 142
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 142
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 142
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 140
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 140
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 140
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 139
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 138
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 138
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 137
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 136
Drosophila Melanogaster as an In Vivo Model to Study the Effects of a Dietary Supplementation with Acorn on Healthy Longevity 135
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 135
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 135
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 134
The use of potato fibre to improve bread physico-chemical properties during storage 134
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 134
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 134
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 133
A red lentils-based synbiotic cookie exerts neuroprotective effects in a mouse model of Alzheimer's disease 132
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 132
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 131
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 131
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 130
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 130
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 128
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 128
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 127
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 126
DSC determination of thermally oxidized olive oil 126
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 125
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 125
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 124
Physicochemical characterization and stability of inulin gels 124
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 124
Evaluation of porous starch as a flavour carrier 124
Staling and water dynamics in high-gluten bread 122
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 122
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 122
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 121
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 120
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 120
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 120
Development of Nutritionally Enhanced Tortillas 119
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 119
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 118
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 118
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 117
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 116
Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 115
Effect of the addition of bran fractions on bread properties 115
18th European Young Cereal Scientists and Technologists Workshop 115
Nutritional profile, polyphenols content, antioxidant activity and volatiles profile of acorn flour. 114
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 112
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 112
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 112
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 111
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 110
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta 105
null 102
Soil and legumes of the Sibillini for high quality pasta 101
In vivo study of a high fiber cereal-legume derived syrup on Drosophila melanogaster life span and gut microbiota 101
A multilevel investigation supported by multivariate analysis for tomato product formulation 101
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 101
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization 99
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 97
Cluster analysis to the factors related to information about food fibers: A multinational study 96
Totale 14.665
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Categoria #
all - tutte 108.626
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 108.626
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021844 0 0 0 0 0 0 0 0 0 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
2024/20255.051 229 35 467 274 96 225 416 1.223 319 343 257 1.167
2025/20265.480 354 516 593 764 601 402 1.144 437 335 334 0 0
Totale 22.662