VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 13.595
AS - Asia 5.317
EU - Europa 4.629
SA - Sud America 682
Continente sconosciuto - Info sul continente non disponibili 646
AF - Africa 140
OC - Oceania 65
Totale 25.074
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Nazione #
US - Stati Uniti d'America 13.047
CN - Cina 2.116
RU - Federazione Russa 1.489
SG - Singapore 1.269
IT - Italia 704
HK - Hong Kong 581
BR - Brasile 548
UA - Ucraina 500
CA - Canada 432
VN - Vietnam 379
DE - Germania 374
PL - Polonia 297
FR - Francia 280
TR - Turchia 241
KR - Corea 218
GB - Regno Unito 209
IE - Irlanda 169
SE - Svezia 162
FI - Finlandia 157
IN - India 101
NL - Olanda 66
MX - Messico 65
JP - Giappone 59
ES - Italia 52
ZA - Sudafrica 51
BD - Bangladesh 48
AU - Australia 44
IQ - Iraq 42
AR - Argentina 37
PK - Pakistan 35
PH - Filippine 31
AT - Austria 30
MY - Malesia 24
PE - Perù 23
ID - Indonesia 21
IR - Iran 21
NZ - Nuova Zelanda 21
CO - Colombia 19
CZ - Repubblica Ceca 19
PT - Portogallo 18
BE - Belgio 17
TW - Taiwan 17
UZ - Uzbekistan 16
TH - Thailandia 15
EC - Ecuador 14
MA - Marocco 13
SA - Arabia Saudita 13
CH - Svizzera 12
JM - Giamaica 11
KG - Kirghizistan 11
PY - Paraguay 11
CL - Cile 10
HU - Ungheria 10
KE - Kenya 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
EG - Egitto 9
NP - Nepal 9
TN - Tunisia 9
VE - Venezuela 9
EU - Europa 8
NG - Nigeria 8
RO - Romania 8
BG - Bulgaria 7
DK - Danimarca 7
GR - Grecia 7
GT - Guatemala 7
HR - Croazia 7
LT - Lituania 7
CR - Costa Rica 6
DZ - Algeria 6
TZ - Tanzania 6
AZ - Azerbaigian 5
EE - Estonia 5
IL - Israele 5
TT - Trinidad e Tobago 5
AM - Armenia 4
BO - Bolivia 4
DO - Repubblica Dominicana 4
NO - Norvegia 4
PA - Panama 4
UY - Uruguay 4
AO - Angola 3
ET - Etiopia 3
LK - Sri Lanka 3
MD - Moldavia 3
NI - Nicaragua 3
RS - Serbia 3
SN - Senegal 3
SV - El Salvador 3
BB - Barbados 2
BH - Bahrain 2
BY - Bielorussia 2
GA - Gabon 2
HN - Honduras 2
JO - Giordania 2
KH - Cambogia 2
LB - Libano 2
LV - Lettonia 2
LY - Libia 2
Totale 24.406
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Città #
Fairfield 1.444
Jacksonville 1.188
Ashburn 1.072
Woodbridge 681
Seattle 647
Wilmington 587
Council Bluffs 564
San Jose 555
Houston 551
Hong Kong 540
Cambridge 486
Singapore 474
Boardman 430
Toronto 321
Warsaw 269
Beijing 268
Nanjing 260
Columbus 232
Ann Arbor 225
Los Angeles 225
Tongling 203
Seoul 201
Lauterbourg 181
San Mateo 179
Istanbul 178
Chandler 154
Ogden 148
Dublin 146
Dallas 138
The Dalles 132
Chicago 131
Helsinki 127
Ho Chi Minh City 116
Lawrence 106
Moscow 105
Princeton 104
Buffalo 97
Hanoi 96
Dearborn 84
Nanchang 80
New York 79
Camerino 77
Santa Clara 77
Shenyang 67
Guangzhou 65
Shanghai 64
Hebei 62
San Diego 62
Jiaxing 58
Redondo Beach 57
São Paulo 57
Tianjin 57
Trieste 54
London 53
Rome 50
Salt Lake City 47
Montreal 43
Milan 42
Kunming 41
Atlanta 39
Johannesburg 38
Mexico City 38
Munich 38
Redwood City 37
St Louis 34
Tokyo 32
Changsha 31
Brooklyn 30
Frankfurt am Main 30
Philadelphia 29
Wuhan 29
Elk Grove Village 28
Chennai 25
Jinan 24
Lappeenranta 24
Orem 24
Phoenix 24
Tampa 23
Vienna 23
Dong Ket 22
Denver 21
Memphis 20
Norwalk 20
Naples 19
Rio de Janeiro 19
San Francisco 19
Amsterdam 18
Ankara 18
Stockholm 18
Hangzhou 17
Poplar 17
Baghdad 16
Da Nang 16
Nuremberg 16
Ascoli Piceno 15
Brussels 15
Tashkent 15
Belo Horizonte 14
Lahore 14
Las Vegas 14
Totale 15.800
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Nome #
Nutritional profile, polyphenols content, antioxidant activity and volatiles profile of acorn flour. 713
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 614
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products 452
Benefits of dietary fibre to human health: study from a multi-country platform 288
Water state of nutritionally enhances tortillas during storage 262
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 257
Effect of acorn harvesting time on the nutritional profile, polyphenols content, antioxidant activity and volatiles of different acorn flours 229
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 207
Quality of wholemeal pasta made with pigmented and ancient wheats 204
Water dynamics of ready to eat shelf stable pasta meals during storage 203
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 203
A multi‐scale characterisation of the durum wheat pasta cooking process 197
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 193
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 189
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 178
1H and2H NMR mobility in cellulose 177
The motivations that define eating patterns in some Mediterranean countries 177
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 175
A multi-scale approach for pasta quality features assessment 170
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 169
Porous starch for flavor delivery in a tomato-based food application 166
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 165
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 163
Pulses for bread fortification: A necessity or a choice? 163
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 161
Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals 160
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 160
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
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 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 152
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 151
Role of Water Mobility on Mold Spore Germination 150
Acorn Flour and Bread-Making Application: Technological and Chemical Insights 149
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 149
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 149
A red lentils-based synbiotic cookie exerts neuroprotective effects in a mouse model of Alzheimer's disease 147
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 147
Drosophila Melanogaster as an In Vivo Model to Study the Effects of a Dietary Supplementation with Acorn on Healthy Longevity 146
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 145
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 145
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 144
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 144
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 144
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 144
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 144
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 142
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 141
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 141
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 140
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 138
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 138
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 137
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 137
The use of potato fibre to improve bread physico-chemical properties during storage 136
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 135
Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta 133
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 133
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 133
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 133
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 133
DEVELOPMENT OF FERTILISER FROM BREWERY WASTE: HINTS FROM THE ALGAEBREW PROJECT 132
DSC determination of thermally oxidized olive oil 132
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 132
18th European Young Cereal Scientists and Technologists Workshop 132
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 131
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 131
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 131
Physicochemical characterization and stability of inulin gels 129
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 129
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 128
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 128
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 127
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 127
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 127
Evaluation of porous starch as a flavour carrier 127
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 126
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 126
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 125
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 125
Soil and legumes of the Sibillini for high quality pasta 124
Staling and water dynamics in high-gluten bread 123
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 123
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 123
Development of Nutritionally Enhanced Tortillas 122
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 121
Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 120
A fibre syrup for the sugar reduction in fruit filling for bakery application 120
Effect of the addition of bran fractions on bread properties 119
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 118
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 118
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 115
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 114
In vivo study of a high fiber cereal-legume derived syrup on Drosophila melanogaster life span and gut microbiota 113
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 113
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 112
Totale 16.354
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Categoria #
all - tutte 120.832
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 120.832
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.395 0 515 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
2025/20266.684 354 516 593 764 601 402 1.144 437 335 368 780 390
2026/20271.208 1.122 86 0 0 0 0 0 0 0 0 0 0
Totale 25.074