VITTADINI, Elena Giovanna Piera
 Distribuzione geografica
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Continente #
NA - Nord America 10.547
AS - Asia 4.112
EU - Europa 4.018
SA - Sud America 601
AF - Africa 82
OC - Oceania 56
Continente sconosciuto - Info sul continente non disponibili 8
Totale 19.424
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Nazione #
US - Stati Uniti d'America 10.110
CN - Cina 1.749
RU - Federazione Russa 1.484
SG - Singapore 924
HK - Hong Kong 524
BR - Brasile 499
UA - Ucraina 496
IT - Italia 488
CA - Canada 368
DE - Germania 353
PL - Polonia 283
TR - Turchia 233
KR - Corea 214
GB - Regno Unito 181
IE - Irlanda 167
SE - Svezia 153
VN - Vietnam 121
FI - Finlandia 117
FR - Francia 72
IN - India 67
NL - Olanda 52
MX - Messico 48
JP - Giappone 40
AU - Australia 35
ES - Italia 31
AR - Argentina 28
IQ - Iraq 28
PH - Filippine 27
BD - Bangladesh 24
PK - Pakistan 23
AT - Austria 22
NZ - Nuova Zelanda 21
PE - Perù 21
ZA - Sudafrica 21
IR - Iran 20
BE - Belgio 17
CZ - Repubblica Ceca 16
CO - Colombia 15
PT - Portogallo 15
MY - Malesia 13
EC - Ecuador 12
TW - Taiwan 12
ID - Indonesia 11
KG - Kirghizistan 11
MA - Marocco 11
CH - Svizzera 10
KZ - Kazakistan 10
SA - Arabia Saudita 10
TH - Thailandia 9
UZ - Uzbekistan 9
EU - Europa 8
HU - Ungheria 8
KE - Kenya 8
PY - Paraguay 8
AE - Emirati Arabi Uniti 7
HR - Croazia 7
JM - Giamaica 7
CL - Cile 6
DK - Danimarca 6
EG - Egitto 6
GR - Grecia 6
LT - Lituania 6
RO - Romania 6
TN - Tunisia 6
BG - Bulgaria 5
EE - Estonia 5
IL - Israele 5
NP - Nepal 5
TZ - Tanzania 5
VE - Venezuela 5
AM - Armenia 4
AZ - Azerbaigian 4
DZ - Algeria 4
NG - Nigeria 4
NO - Norvegia 4
PA - Panama 3
UY - Uruguay 3
AO - Angola 2
BO - Bolivia 2
BY - Bielorussia 2
GA - Gabon 2
GT - Guatemala 2
KH - Cambogia 2
LB - Libano 2
LV - Lettonia 2
RS - Serbia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
BB - Barbados 1
BH - Bahrain 1
BJ - Benin 1
BW - Botswana 1
BZ - Belize 1
CG - Congo 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CY - Cipro 1
DJ - Gibuti 1
DM - Dominica 1
DO - Repubblica Dominicana 1
Totale 19.410
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Città #
Fairfield 1.444
Jacksonville 1.185
Ashburn 790
Woodbridge 680
Seattle 644
Wilmington 586
Houston 541
Hong Kong 492
Cambridge 486
Boardman 427
Toronto 317
Singapore 274
Warsaw 264
Nanjing 258
Columbus 231
Ann Arbor 225
Beijing 212
Tongling 203
Seoul 201
Los Angeles 185
San Mateo 179
Istanbul 178
Chandler 153
Ogden 148
Dublin 144
The Dalles 121
Chicago 118
Dallas 116
Lawrence 106
Princeton 104
Moscow 103
Buffalo 93
Helsinki 91
Dearborn 84
Nanchang 80
Camerino 77
Shenyang 66
Guangzhou 62
Hebei 62
San Diego 61
Jiaxing 57
Redondo Beach 57
Tianjin 57
Shanghai 56
São Paulo 54
New York 50
London 48
Salt Lake City 46
Kunming 39
Ho Chi Minh City 38
Munich 38
Rome 38
Redwood City 37
Mexico City 34
Montreal 33
Changsha 29
Wuhan 28
Elk Grove Village 27
Milan 25
Philadelphia 25
Tokyo 24
Brooklyn 23
Jinan 23
Dong Ket 22
Lappeenranta 21
Tampa 21
Council Bluffs 20
Norwalk 19
Frankfurt am Main 18
Hanoi 18
Phoenix 18
Chennai 17
Santa Clara 16
Ankara 15
Brussels 15
Rio de Janeiro 15
Vienna 15
Nuremberg 14
Poplar 14
Auckland 13
Belo Horizonte 13
Naples 13
Wageningen 13
Amsterdam 12
Ardabil 12
Bari 12
Denver 12
Hangzhou 12
Jinhua 12
Lahore 12
Lancaster 12
Turin 12
Ningbo 11
Ravenna 11
San Francisco 11
Sterling 11
Stockholm 11
Yiwu 11
Atlanta 10
Centro 10
Totale 13.201
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Nome #
Influence of Organic and Conventional Management Systems on Soil Microarthropods in Protected and Non-Protected Areas 490
Co-fermentation improves the functional properties and nutritional quality of infant complementary food products 411
Benefits of dietary fibre to human health: study from a multi-country platform 253
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 195
A compendium of wheat germ: Separation, stabilization and food applications 193
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation 179
The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? 177
Water dynamics of ready to eat shelf stable pasta meals during storage 175
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy 173
A multi‐scale characterisation of the durum wheat pasta cooking process 171
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 164
Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries 163
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 162
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 162
The motivations that define eating patterns in some Mediterranean countries 157
1H and2H NMR mobility in cellulose 154
Effect of acorn harvesting time on the nutritional profile, polyphenols content, antioxidant activity and volatiles of different acorn flours. 153
A multi-scale approach for pasta quality features assessment 152
Knowledge about dietary fibre: a fibre study framework 152
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 150
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 146
Porous starch for flavor delivery in a tomato-based food application 144
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread 144
Oxidative stability of high-oleic sunflower oil in a porous starch carrier 144
Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms 143
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 143
Quality of wholemeal pasta made with pigmented and ancient wheats 140
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 140
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 140
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 137
Role of Water Mobility on Mold Spore Germination 136
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 136
Pulses for bread fortification: A necessity or a choice? 136
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 133
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 131
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 131
Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile 131
Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging 130
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 129
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 127
Reduction of scar formation in full-thickness wounds with topical celecoxib treatment 127
The use of potato fibre to improve bread physico-chemical properties during storage 126
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties 125
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM) 125
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 125
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses 122
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 122
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 122
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants 122
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 121
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 121
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study 120
Thermomechanical Changes during Reheating Pizza Shells as Related to Heating Method 119
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 119
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 119
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 117
Differential scanning calorimetry detection of high oleic sunflower oil as an adulterant in extra-virgin olive oil 117
Structure and properties of bread dough and crumb : Calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 116
Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth 116
DSC determination of thermally oxidized olive oil 116
Evaluation of porous starch as a flavour carrier 116
Staling and water dynamics in high-gluten bread 115
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments 115
Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil 115
Physico-chemical properties of ready to eat, shelf-stable pasta during storage 115
Microwave heating of different vegetable oils: Relation between chemical and thermal parameters 114
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 114
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media 114
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 113
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 112
Physicochemical characterization and stability of inulin gels 110
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 110
Development of Nutritionally Enhanced Tortillas 110
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 110
Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt 110
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce 108
NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response 108
Effect of the addition of bran fractions on bread properties 108
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”) 106
Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas 104
Acorn Flour and Bread-Making Application: Technological and Chemical Insights 102
null 102
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 102
Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds 102
Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN) 102
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 100
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 100
18th European Young Cereal Scientists and Technologists Workshop 100
A red lentils-based synbiotic cookie exerts neuroprotective effects in a mouse model of Alzheimer's disease 99
Drosophila Melanogaster as an In Vivo Model to Study the Effects of a Dietary Supplementation with Acorn on Healthy Longevity 94
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers 94
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization 87
null 86
Soil and legumes of the Sibillini for high quality pasta 84
Cluster analysis to the factors related to information about food fibers: A multinational study 83
A multilevel investigation supported by multivariate analysis for tomato product formulation 83
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta 82
Semi-solid fibre syrup for sugar reduction in cookies 80
Dietary fiber supplementation increases Drosophila melanogaster lifespan and gut microbiota diversity 79
Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta 78
Totale 13.210
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Categoria #
all - tutte 102.116
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 102.116
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.658 0 0 0 0 0 145 340 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
2024/20255.051 229 35 467 274 96 225 416 1.223 319 343 257 1.167
2025/20262.868 354 516 593 764 601 40 0 0 0 0 0 0
Totale 20.050