IRIS
PIGA, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 13.041
AS - Asia 8.308
SA - Sud America 5.162
EU - Europa 4.680
AF - Africa 331
Continente sconosciuto - Info sul continente non disponibili 28
OC - Oceania 22
AN - Antartide 1
Totale 31.573
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Nazione #
US - Stati Uniti d'America 12.713
BR - Brasile 4.580
SG - Singapore 3.366
CN - Cina 2.440
UA - Ucraina 1.477
IT - Italia 765
HK - Hong Kong 655
VN - Vietnam 616
DE - Germania 582
FR - Francia 450
SE - Svezia 371
FI - Finlandia 294
GB - Regno Unito 274
AR - Argentina 212
TR - Turchia 159
IQ - Iraq 138
IN - India 134
MX - Messico 123
CA - Canada 117
RU - Federazione Russa 115
BD - Bangladesh 114
EC - Ecuador 98
UZ - Uzbekistan 86
MA - Marocco 85
ZA - Sudafrica 84
PK - Pakistan 76
VE - Venezuela 74
KR - Corea 73
CO - Colombia 67
JP - Giappone 54
IR - Iran 50
PL - Polonia 49
BE - Belgio 42
NL - Olanda 40
JO - Giordania 39
ES - Italia 37
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
AT - Austria 23
EG - Egitto 23
PY - Paraguay 23
SA - Arabia Saudita 23
AU - Australia 22
CL - Cile 22
BO - Bolivia 21
DO - Repubblica Dominicana 21
EU - Europa 20
KZ - Kazakistan 18
PH - Filippine 17
IL - Israele 16
OM - Oman 16
RO - Romania 16
AL - Albania 15
LT - Lituania 15
KG - Kirghizistan 14
IE - Irlanda 13
JM - Giamaica 13
RS - Serbia 13
HN - Honduras 11
PA - Panama 11
GT - Guatemala 10
CR - Costa Rica 9
GR - Grecia 8
SN - Senegal 8
SY - Repubblica araba siriana 8
GA - Gabon 7
GE - Georgia 7
MY - Malesia 7
PS - Palestinian Territory 7
AM - Armenia 6
CH - Svizzera 6
CI - Costa d'Avorio 6
ET - Etiopia 6
KH - Cambogia 6
KW - Kuwait 6
AO - Angola 5
HU - Ungheria 5
TH - Thailandia 5
XK - ???statistics.table.value.countryCode.XK??? 5
BA - Bosnia-Erzegovina 4
BY - Bielorussia 4
DK - Danimarca 4
MD - Moldavia 4
NG - Nigeria 4
PT - Portogallo 4
QA - Qatar 4
SK - Slovacchia (Repubblica Slovacca) 4
SV - El Salvador 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BH - Bahrain 3
MK - Macedonia 3
Totale 31.526
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Città #
Dallas 3.698
Singapore 1.739
Chandler 1.618
San Jose 1.187
Jacksonville 864
Hong Kong 642
Ashburn 634
Princeton 613
Beijing 460
Nanjing 356
São Paulo 287
Lauterbourg 284
Dearborn 257
Sassari 233
Ho Chi Minh City 201
Wilmington 195
New York 194
Nanchang 166
Shanghai 165
Ann Arbor 158
Belo Horizonte 157
Rio de Janeiro 155
Boardman 154
Hanoi 146
Los Angeles 142
Santa Clara 142
Tianjin 109
Hebei 96
Shenyang 88
Tashkent 83
Changsha 80
Brasília 78
Curitiba 70
Seoul 69
Jiaxing 66
San Francisco 65
Council Bluffs 64
Andover 61
Orem 56
Porto Alegre 55
Helsinki 54
Baghdad 53
Tokyo 53
Woodbridge 50
Toronto 49
Campinas 47
Buffalo 45
Guarulhos 43
Munich 43
Brooklyn 42
Warsaw 42
Brussels 41
Fortaleza 39
Salvador 39
Denver 38
Goiânia 38
Guayaquil 38
Hangzhou 37
Jinan 37
Amman 35
Dhaka 35
Istanbul 35
Johannesburg 35
Haiphong 34
Montreal 34
Kunming 33
Norwalk 33
Sorocaba 33
Nairobi 32
Poplar 32
Ankara 31
Frankfurt am Main 31
Campo Grande 30
Ningbo 30
Osasco 30
Caxias do Sul 29
Chennai 29
Quito 29
Stockholm 29
Boston 28
Cagliari 27
Columbus 27
Manaus 27
Phoenix 27
Recife 27
Santo André 27
The Dalles 27
Uberlândia 27
Manchester 26
Mexico City 26
Ribeirão Preto 26
Amsterdam 25
Bogotá 25
Contagem 25
Juiz de Fora 25
Zhengzhou 25
Atlanta 24
Baku 24
Betim 24
Da Nang 24
Totale 17.897
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Nome #
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 259
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 221
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 208
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 201
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 198
Bread Staling: Updating the View 193
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 192
Prune melanoidins protect against oxidative stress and endothelial cell death 188
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 180
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 179
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 179
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 179
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 168
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 166
Shelf life extension of a cheese cake with antimicrobial active packaging 164
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 161
Antioxidant properties of olive mill wastewater polyphenolic extracts on human endothelial and vascular smooth muscle cells 160
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 157
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 157
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 156
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 155
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 155
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 154
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 153
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 153
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 151
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 151
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 149
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 149
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 148
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 148
Optimization of gluten-free fresh filled pasta 146
Improving the quality of dough obtained with old durum wheat using hydrocolloids 146
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 145
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 144
Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 143
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 142
Shelf life evaluation of sweet bakery foods: two case studies 142
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 139
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 138
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 138
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 136
Contribution of Melanoidins to the Antioxidant Activity of Prunes 134
Drying performance of five Italian apricot cultivars 133
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 133
Application of gab or other models for water sorption isotherms determination of traditional bakery products 133
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 133
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 132
7th Workshop on Developments on PhD Research in Food Science and Technology 132
Response to hot air drying of some olive cultivars of the south of Italy 131
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 130
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 129
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace 128
La Deumidificazione su piccola scala dei frutti di fico 127
Effect of fruit melanoidin on human endothelial cells vitality and redox state 126
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 126
Artichoke by-products: Promising ingredients for breadstick fortification 125
Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali 125
Polyphenols, colour and antioxidant activity changes in in four Italian red wines during storage 125
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 125
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 125
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 124
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 123
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 123
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 123
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 122
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 122
Effect of different pretreatments on drying of green table olives (Ascolana teneravar.) 122
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 122
Dehydration performance of local fig cultivars 120
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 119
Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorino confezionato in atmosfera modificata durante la shelf-life 119
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 119
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 117
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 116
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 116
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates 116
Condition of film wrapped "Fairchild" fruits held in shelf-life conditions 115
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 115
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 114
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 114
Is it possible to produce traditional gluten-free bakery foods? A joint research project 112
Microfibrillated cellulose (MFC) – based antimicrobial films for food packaging applications 112
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 112
Effect of different pretreatments on drying of green table olives 111
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 111
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 110
Effetti dell’applicazione per breve periodo di un’atmosfera a bassa concentrazione d’ossigeno sui parametri qualitativi dei frutti di tangelo “Page” 110
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 110
Sensory and instrumental analysis applied to cheese technology for product development 110
CHARACTERIZATION OF HYDROPHILIC MATRICES FOR THE ADMINISTRATION OF DICLOFENAC SODIUM TO HORSES 110
Retention of antioxidant activity in minimally processed mandarin and Satsuma fruits. 110
Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies 110
“San Giovanni”, “San Giovanni Arrubia” e “di Luglio”: tre cultivar precocissime di melo del germoplasma autoctono 109
Osmo-dehydration of fig fruits with five sugars 109
Valorizzazione tecnologica di cultivar locali di susine 108
Influenza dei parametri di processo sulla composizione fenolica e sulla capacità antiossidante delle prugne durante lo stoccaggio 108
Changes in phenolic compounds, color, and antioxidant activity in industrial red mirtle liqueurs during storage 108
Cactus pear: a fruit of nutraceutical and functional importance 108
Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres 108
Totale 13.810
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Categoria #
all - tutte 134.410
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 134.410
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202143 0 0 0 0 0 0 0 0 0 0 0 43
2021/20221.329 179 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
2025/202611.753 470 2.844 1.511 1.698 1.006 724 1.735 407 464 591 259 44
Totale 31.841