IRIS
PIGA, Antonio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 13.941
AS - Asia 8.367
SA - Sud America 5.175
EU - Europa 4.812
AF - Africa 331
Continente sconosciuto - Info sul continente non disponibili 300
OC - Oceania 23
AN - Antartide 1
Totale 32.950
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 13.589
BR - Brasile 4.582
SG - Singapore 3.373
CN - Cina 2.463
UA - Ucraina 1.478
IT - Italia 883
HK - Hong Kong 663
VN - Vietnam 620
DE - Germania 583
FR - Francia 453
SE - Svezia 371
FI - Finlandia 294
GB - Regno Unito 276
AR - Argentina 213
TR - Turchia 161
IQ - Iraq 138
IN - India 137
MX - Messico 127
CA - Canada 125
BD - Bangladesh 120
RU - Federazione Russa 115
EC - Ecuador 99
UZ - Uzbekistan 86
MA - Marocco 85
ZA - Sudafrica 84
VE - Venezuela 77
PK - Pakistan 76
KR - Corea 73
CO - Colombia 72
JP - Giappone 54
IR - Iran 50
PL - Polonia 49
BE - Belgio 42
JO - Giordania 41
NL - Olanda 41
ES - Italia 40
KE - Kenya 36
PE - Perù 34
CZ - Repubblica Ceca 31
LB - Libano 30
AE - Emirati Arabi Uniti 29
UY - Uruguay 29
DZ - Algeria 28
ID - Indonesia 27
AZ - Azerbaigian 26
TN - Tunisia 25
NP - Nepal 24
PY - Paraguay 24
AT - Austria 23
AU - Australia 23
EG - Egitto 23
SA - Arabia Saudita 23
CL - Cile 22
BO - Bolivia 21
DO - Repubblica Dominicana 21
EU - Europa 20
KZ - Kazakistan 18
PH - Filippine 18
RO - Romania 17
IL - Israele 16
OM - Oman 16
AL - Albania 15
LT - Lituania 15
HN - Honduras 14
JM - Giamaica 14
KG - Kirghizistan 14
GT - Guatemala 13
IE - Irlanda 13
RS - Serbia 13
CR - Costa Rica 11
PA - Panama 11
GR - Grecia 8
SN - Senegal 8
SY - Repubblica araba siriana 8
GA - Gabon 7
GE - Georgia 7
KH - Cambogia 7
MY - Malesia 7
PS - Palestinian Territory 7
TH - Thailandia 7
AM - Armenia 6
CH - Svizzera 6
CI - Costa d'Avorio 6
ET - Etiopia 6
KW - Kuwait 6
XK - ???statistics.table.value.countryCode.XK??? 6
AO - Angola 5
BY - Bielorussia 5
HU - Ungheria 5
SV - El Salvador 5
BA - Bosnia-Erzegovina 4
DK - Danimarca 4
MD - Moldavia 4
MK - Macedonia 4
NG - Nigeria 4
NI - Nicaragua 4
PT - Portogallo 4
QA - Qatar 4
SK - Slovacchia (Repubblica Slovacca) 4
A2 - ???statistics.table.value.countryCode.A2??? 3
Totale 32.631
Salva come PNG Salva come JPEG
Città #
Dallas 3.703
Singapore 1.744
Chandler 1.618
San Jose 1.190
Jacksonville 864
Ashburn 677
Hong Kong 650
Princeton 613
Beijing 473
Council Bluffs 415
Nanjing 356
Columbus 331
São Paulo 287
Lauterbourg 284
Dearborn 257
Sassari 233
Ho Chi Minh City 201
New York 197
Wilmington 195
Santa Clara 180
Shanghai 168
Nanchang 166
Ann Arbor 158
Belo Horizonte 157
Rio de Janeiro 156
Boardman 154
Hanoi 149
Los Angeles 147
Tianjin 109
Hebei 96
Shenyang 88
Tashkent 83
Changsha 80
Brasília 78
San Francisco 71
Curitiba 70
Seoul 69
Jiaxing 66
Andover 61
Orem 59
Porto Alegre 55
Helsinki 54
Baghdad 53
Tokyo 53
Woodbridge 50
Toronto 49
Campinas 47
Brooklyn 45
Buffalo 45
Guarulhos 43
Munich 43
Warsaw 42
Brussels 41
Denver 40
Fortaleza 39
Salvador 39
Goiânia 38
Guayaquil 38
Hangzhou 37
Jinan 37
Montreal 37
Amman 36
Dhaka 35
Istanbul 35
Johannesburg 35
Milan 35
Haiphong 34
Kunming 33
Norwalk 33
Sorocaba 33
Nairobi 32
Poplar 32
Ankara 31
Frankfurt am Main 31
Campo Grande 30
Ningbo 30
Osasco 30
Atlanta 29
Boston 29
Caxias do Sul 29
Chennai 29
Quito 29
Stockholm 29
Mexico City 28
Bogotá 27
Cagliari 27
Manaus 27
Phoenix 27
Recife 27
Santo André 27
The Dalles 27
Uberlândia 27
Houston 26
Manchester 26
Ribeirão Preto 26
Amsterdam 25
Contagem 25
Da Nang 25
Juiz de Fora 25
London 25
Totale 18.724
Salva come PNG Salva come JPEG
Nome #
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 264
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 223
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 212
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 208
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 206
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 204
Bread Staling: Updating the View 201
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 200
Prune melanoidins protect against oxidative stress and endothelial cell death 194
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 184
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 184
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 181
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 171
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 168
Shelf life extension of a cheese cake with antimicrobial active packaging 167
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 164
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 163
Antioxidant properties of olive mill wastewater polyphenolic extracts on human endothelial and vascular smooth muscle cells 161
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 159
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 159
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 158
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 158
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 157
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 156
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 156
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 156
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 155
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 155
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 154
Optimization of gluten-free fresh filled pasta 152
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 151
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 151
Improving the quality of dough obtained with old durum wheat using hydrocolloids 148
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 148
Shelf life evaluation of sweet bakery foods: two case studies 147
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 146
Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 145
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 144
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 142
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 141
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 140
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 139
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 139
Contribution of Melanoidins to the Antioxidant Activity of Prunes 139
Response to hot air drying of some olive cultivars of the south of Italy 138
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 137
Application of gab or other models for water sorption isotherms determination of traditional bakery products 137
Drying performance of five Italian apricot cultivars 136
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 135
7th Workshop on Developments on PhD Research in Food Science and Technology 134
Polyphenols, colour and antioxidant activity changes in in four Italian red wines during storage 133
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 133
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 132
Effect of fruit melanoidin on human endothelial cells vitality and redox state 131
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace 131
Artichoke by-products: Promising ingredients for breadstick fortification 130
Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali 130
La Deumidificazione su piccola scala dei frutti di fico 130
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 129
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 129
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 128
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 127
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 127
Sviluppo di un prodotto tradizionale senza glutine 126
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 126
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 126
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 126
Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorino confezionato in atmosfera modificata durante la shelf-life 124
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 124
Effect of different pretreatments on drying of green table olives (Ascolana teneravar.) 124
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 124
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 122
Dehydration performance of local fig cultivars 122
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 121
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 121
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 121
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 119
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 119
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 118
Condition of film wrapped "Fairchild" fruits held in shelf-life conditions 118
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 118
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates 117
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 116
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 115
Sensory and instrumental analysis applied to cheese technology for product development 115
Is it possible to produce traditional gluten-free bakery foods? A joint research project 115
Response of three sardinian olive cultivars to greek-style processing 115
Microfibrillated cellulose (MFC) – based antimicrobial films for food packaging applications 115
Effect of different pretreatments on drying of green table olives 114
Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies 114
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 113
Cactus pear: a fruit of nutraceutical and functional importance 113
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 112
Effetti dell’applicazione per breve periodo di un’atmosfera a bassa concentrazione d’ossigeno sui parametri qualitativi dei frutti di tangelo “Page” 112
Evoluzione dei principali acidi organici in salamoie di olive da mensa preparate al naturale 112
CHARACTERIZATION OF HYDROPHILIC MATRICES FOR THE ADMINISTRATION OF DICLOFENAC SODIUM TO HORSES 112
Osmo-dehydration of fig fruits with five sugars 112
Retention of antioxidant activity in minimally processed mandarin and Satsuma fruits. 112
“San Giovanni”, “San Giovanni Arrubia” e “di Luglio”: tre cultivar precocissime di melo del germoplasma autoctono 111
Influenza dei parametri di processo sulla composizione fenolica e sulla capacità antiossidante delle prugne durante lo stoccaggio 111
Totale 14.212
Salva come PNG Salva come JPEG
Categoria #
all - tutte 141.191
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 141.191
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.150 0 8 7 10 4 9 79 75 134 54 133 637
2022/20233.072 331 180 57 524 275 530 11 370 518 39 150 87
2023/2024880 174 66 24 29 73 114 19 42 4 20 115 200
2024/20259.066 75 114 498 139 334 244 559 1.802 3.450 1.235 383 233
2025/202611.803 470 2.844 1.511 1.698 1.006 724 1.735 407 464 591 259 94
2026/20271.059 333 726 0 0 0 0 0 0 0 0 0 0
Totale 32.950