VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 8.406
EU - Europa 1.846
AS - Asia 1.488
OC - Oceania 32
SA - Sud America 26
Continente sconosciuto - Info sul continente non disponibili 8
AF - Africa 6
Totale 11.812
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Nazione #
US - Stati Uniti d'America 8.063
CN - Cina 1.266
UA - Ucraina 484
CA - Canada 340
DE - Germania 267
IT - Italia 256
PL - Polonia 227
IE - Irlanda 159
SE - Svezia 132
GB - Regno Unito 119
FI - Finlandia 93
SG - Singapore 73
FR - Francia 30
VN - Vietnam 24
HK - Hong Kong 23
BR - Brasile 22
AU - Australia 21
IR - Iran 18
NL - Olanda 18
BE - Belgio 15
TR - Turchia 13
CZ - Repubblica Ceca 11
IN - India 11
NZ - Nuova Zelanda 11
PK - Pakistan 10
EU - Europa 8
KG - Kirghizistan 8
JP - Giappone 7
KZ - Kazakistan 7
RU - Federazione Russa 7
HU - Ungheria 6
PH - Filippine 6
GR - Grecia 5
TW - Taiwan 5
ZA - Sudafrica 5
ES - Italia 4
PE - Perù 4
RO - Romania 4
CH - Svizzera 3
ID - Indonesia 3
IL - Israele 3
IQ - Iraq 3
MY - Malesia 3
PT - Portogallo 3
GT - Guatemala 2
KH - Cambogia 2
KR - Corea 2
AT - Austria 1
BJ - Benin 1
DK - Danimarca 1
LV - Lettonia 1
MX - Messico 1
TH - Thailandia 1
Totale 11.812
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Città #
Fairfield 1.443
Jacksonville 1.185
Woodbridge 680
Seattle 638
Ashburn 604
Wilmington 575
Houston 532
Cambridge 486
Toronto 315
Nanjing 258
Columbus 226
Ann Arbor 225
Warsaw 218
San Mateo 179
Chandler 156
Ogden 149
Dublin 139
Lawrence 107
Princeton 104
Beijing 88
Helsinki 85
Dearborn 83
Nanchang 80
Shenyang 66
Hebei 62
San Diego 59
Jiaxing 57
Guangzhou 55
Shanghai 51
Tianjin 51
Camerino 46
London 43
Boardman 42
Singapore 41
Kunming 39
Redwood City 37
Changsha 28
Wuhan 28
Philadelphia 24
Jinan 23
Dong Ket 22
Montreal 19
Norwalk 19
Brussels 15
Ardabil 12
Jinhua 12
Rome 12
New York 11
Ningbo 11
Ravenna 11
Yiwu 11
Centro 10
Kilburn 10
Monmouth Junction 10
Prescot 10
Redmond 10
Wuxi 10
Baotou 9
Hangzhou 9
Lahore 9
Leawood 9
Milan 9
Parma 9
Chicago 8
Lanzhou 8
Wandsworth 8
Astana 7
Brno 7
Council Bluffs 7
Haikou 7
Hefei 7
Shenzhen 7
Taizhou 7
Zhengzhou 7
Campi Bisenzio 6
Falerone 6
Fuzhou 6
Kocaeli 6
Lainate 6
Lappeenranta 6
São Paulo 6
Torino 6
Amsterdam 5
Bremen 5
Chengdu 5
Christchurch 5
Felino 5
Hounslow 5
New Bedfont 5
Paris 5
Qingdao 5
Turin 5
Xian 5
Acton 4
Auckland 4
Budapest 4
Dalian 4
Dronten 4
Fayetteville 4
Frankfurt am Main 4
Totale 9.787
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Nome #
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 247
Benefits of dietary fibre to human health: study from a multi-country platform 206
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 165
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 155
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 141
A compendium of wheat germ: Separation, stabilization and food applications 139
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 139
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 137
The motivations that define eating patterns in some Mediterranean countries 131
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 124
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 121
Water dynamics of ready to eat shelf stable pasta meals during storage 118
A multi‐scale characterisation of the durum wheat pasta cooking process 118
Porous starch for flavor delivery in a tomato-based food application 117
Knowledge about dietary fibre: a fibre study framework 117
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 116
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 115
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 115
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 114
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 114
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 114
1H and2H NMR mobility in cellulose 107
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 106
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 106
A multi-scale approach for pasta quality features assessment 105
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Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 102
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile 102
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 102
The use of potato fibre to improve bread physico-chemical properties during storage 102
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 101
Role of Water Mobility on Mold Spore Germination 100
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 100
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 100
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 100
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 98
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 98
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 97
Pulses for bread fortification: A necessity or a choice? 97
Evaluation of porous starch as a flavour carrier 97
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 96
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 95
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 94
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 93
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 93
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 92
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 92
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 92
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 92
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 92
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 91
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 91
Staling and water dynamics in high-gluten bread 90
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 90
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 89
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 89
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 89
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 88
DSC determination of thermally oxidized olive oil 88
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 88
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 88
Physicochemical characterization and stability of inulin gels 87
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 87
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 87
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Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 86
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 86
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 86
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 85
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 85
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 85
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 84
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 84
Development of Nutritionally Enhanced Tortillas 83
Effect of the addition of bran fractions on bread properties 82
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 82
Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 81
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 80
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 78
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Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 74
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 73
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 69
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 64
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization 57
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 56
Cluster analysis to the factors related to information about food fibers: A multinational study 52
Bridging the gap: use of confocal microscopy in food research 48
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Water mobility in multicomponent model media as studied by 2H and 17O NMR 43
Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries 43
18th European Young Cereal Scientists and Technologists Workshop 42
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Quality of wholemeal pasta made with pigmented and ancient wheats 38
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Totale 9.381
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Categoria #
all - tutte 64.598
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 64.598
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.423 0 176 423 917 206 309 226 367 266 224 88 221
2020/20212.771 91 267 142 380 233 145 340 66 263 88 503 253
2021/20221.548 151 515 66 12 71 83 61 120 101 130 108 130
2022/2023822 120 47 59 42 52 83 6 30 206 46 79 52
2023/20241.327 256 40 89 36 58 45 56 54 224 60 30 379
2024/2025252 230 22 0 0 0 0 0 0 0 0 0 0
Totale 12.396