IRIS
PIGA, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 5.958
EU - Europa 3.458
AS - Asia 2.355
SA - Sud America 24
Continente sconosciuto - Info sul continente non disponibili 23
OC - Oceania 19
AF - Africa 5
AN - Antartide 1
Totale 11.843
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Nazione #
US - Stati Uniti d'America 5.911
UA - Ucraina 1.426
CN - Cina 1.333
SG - Singapore 792
IT - Italia 578
DE - Germania 495
SE - Svezia 342
FI - Finlandia 243
GB - Regno Unito 157
KR - Corea 68
FR - Francia 64
IR - Iran 45
BE - Belgio 41
CA - Canada 39
IN - India 27
CZ - Repubblica Ceca 23
TR - Turchia 21
EU - Europa 20
AU - Australia 19
LB - Libano 14
RO - Romania 12
BR - Brasile 11
NL - Olanda 11
ES - Italia 10
RU - Federazione Russa 10
JP - Giappone 9
HK - Hong Kong 8
IE - Irlanda 8
BD - Bangladesh 6
PL - Polonia 5
AT - Austria 4
GR - Grecia 4
ID - Indonesia 4
MX - Messico 4
VE - Venezuela 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AE - Emirati Arabi Uniti 3
CH - Svizzera 3
HU - Ungheria 3
PE - Perù 3
PT - Portogallo 3
SA - Arabia Saudita 3
SK - Slovacchia (Repubblica Slovacca) 3
VN - Vietnam 3
AM - Armenia 2
CO - Colombia 2
DK - Danimarca 2
IL - Israele 2
IQ - Iraq 2
JM - Giamaica 2
KZ - Kazakistan 2
LT - Lituania 2
LU - Lussemburgo 2
MA - Marocco 2
PH - Filippine 2
PK - Pakistan 2
TH - Thailandia 2
ZA - Sudafrica 2
AR - Argentina 1
BG - Bulgaria 1
BO - Bolivia 1
CL - Cile 1
DO - Repubblica Dominicana 1
EE - Estonia 1
FK - Isole Falkland (Malvinas) 1
GS - Georgia del Sud e Isole Sandwich Australi 1
IM - Isola di Man 1
JO - Giordania 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MY - Malesia 1
NG - Nigeria 1
NO - Norvegia 1
PA - Panama 1
QA - Qatar 1
RS - Serbia 1
SI - Slovenia 1
TW - Taiwan 1
Totale 11.843
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Città #
Chandler 1.617
Jacksonville 863
Princeton 613
Singapore 612
Nanjing 356
Dearborn 256
Sassari 233
Wilmington 195
Nanchang 165
Ann Arbor 158
Boardman 132
Beijing 116
New York 111
Hebei 96
Shenyang 86
Tianjin 84
Changsha 78
Jiaxing 66
Santa Clara 66
Seoul 65
Andover 61
Ashburn 54
Woodbridge 50
San Francisco 42
Brussels 40
Jinan 36
Norwalk 33
Toronto 33
Kunming 32
Ningbo 30
Dallas 25
Hangzhou 25
Zhengzhou 25
Munich 22
Helsinki 20
Mountain View 20
Taizhou 20
Cagliari 19
Brno 18
Leawood 18
Los Angeles 16
San Mateo 16
Lanzhou 14
Ardabil 13
Espoo 13
Changchun 12
Guangzhou 12
Izmir 12
Perugia 12
Shanghai 11
Monmouth Junction 10
Auburn Hills 9
London 9
Alghero 8
Augusta 8
Haikou 8
Paris 8
Tokyo 8
Beirut 7
Dublin 7
Frankfurt am Main 7
Rome 7
Amsterdam 6
Melbourne 6
Canberra 5
Edinburgh 5
Fuzhou 5
Madrid 5
Milan 5
Athens 4
Bucharest 4
Florence 4
Hefei 4
Olomouc 4
Ottawa 4
Pavia 4
Reggio Calabria 4
Santa Maria Capua Vetere 4
Sezze 4
Taiyuan 4
Turin 4
Vienna 4
Warsaw 4
Xi'an 4
Battipaglia 3
Bologna 3
Budapest 3
Caracas 3
Cedar Knolls 3
Desio 3
Lappeenranta 3
Montesilvano Marina 3
Olbia 3
Riyadh 3
St Petersburg 3
Sumberrejo 3
Sydney 3
Terracina 3
Uludag 3
Acerra 2
Totale 6.962
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Nome #
Prune melanoidins protect against oxidative stress and endothelial cell death 105
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 96
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 91
Improving the quality of dough obtained with old durum wheat using hydrocolloids 86
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 86
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 83
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 82
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 73
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 73
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 73
Shelf life extension of a cheese cake with antimicrobial active packaging 73
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 72
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 71
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 71
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 70
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 70
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 69
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 68
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 67
Bread Staling: Updating the View 66
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 66
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 66
Effect of fruit melanoidin on human endothelial cells vitality and redox state 65
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 65
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 65
Shelf life evaluation of sweet bakery foods: two case studies 65
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 64
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 64
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 64
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 63
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 62
Variazione dei flavonoidi glicosilati e dell’acido ascorbico durante la conservazione di agrumi minimamente trasformati 62
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 62
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 62
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 62
Variazioni della qualità di frutti di mandarino “Fremont” frigoconservati in confezioni con film plastico 61
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 61
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 61
Response to hot air drying of some olive cultivars of the south of Italy 60
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 60
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 60
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 59
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 58
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 58
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 58
Effect of packaging and coating on fruit quality changes of loquat during three cold storage regimes 58
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 57
Exploiting the nano-sized features of microfibrillated cellulose (MFC) for the development of controlled-release packaging 57
Sviluppo di un prodotto tradizionale senza glutine 57
Contribution of Melanoidins to the Antioxidant Activity of Prunes 57
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 57
Permeability of carbossimetilcellulose edible films with murta extracts: effect of added rutin concentration 57
Influenza di alcuni fungicidi sullo sviluppo dei marciumi in frutti di fico d’India frigoconservati. 56
Film wrapping delays aging of “Minneola” tangelos under shelf-life conditions 56
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 56
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 56
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 56
Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 56
CHARACTERIZATION OF HYDROPHILIC MATRICES FOR THE ADMINISTRATION OF DICLOFENAC SODIUM TO HORSES 55
Studio di alcune caratteristiche compositive di oli extra vergini di oliva sardi in relazione all’origine geografica 55
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 54
Drying performance of five Italian apricot cultivars 54
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 54
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 54
Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia 54
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 54
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 53
Il confezionamento con film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta 53
Effectiveness of active and modified atmosphere packaging on shelf-life extension of a cheese tart 53
Risposta alla frigoconservazione di alcune cultivar di pero estive del germoplasma autoctono 53
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 52
Improvement of the postharvest keeping quality of “Miho” Satsuma fruits by heat, Sempferfresh® and film wrapping 52
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 52
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 52
Valorizzazione tecnologica di cultivar locali di susine 52
Influence of cold storage and shelf-life on quality of “Salustiana” orange fruits 52
Hplc analysis of polyphenols in peel and pulp of fresh figs 52
Reducing decay of ‘Avana’ mandarin fruit by the use of UV, heat and thiabendazole treatments 52
Influence of different pre-treatments on dehydration kinetics of olives/Influenza di diversi pre-trattamenti sulle cinetiche di essiccamento di olive 51
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 51
Sensory and instrumental analysis applied to cheese technology for product development 51
Physiological response of “Myiagawa” satsumas to prestorage high temperature conditioning 51
Optimization of gluten-free fresh filled pasta 50
Influenza della temperatura sulle caratteristiche qualitative delle arance 50
Texture evolution of amaretti cookies during storage 50
Changes in phenolic compounds, color, and antioxidant activity in industrial red mirtle liqueurs during storage 50
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 50
Influenza del confezionamento con film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati 50
Sviluppo di composti di ossidazione in olio extra vergine di oliva durante la frittura: influenza della cultivar e del processo di estrazione = Evolution of the oxidation compounds in extra virgin olive oil during frying: Influence of the cultivar and of the oil extraction process 49
Sensory and instrumental analysis applied to cheese technology for product development 49
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 49
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 48
Effect of different pretreatments on drying of green table olives 48
Sviluppo di un prodotto tradizionale senza glutine. 48
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 48
7th Workshop on Developments on PhD Research in Food Science and Technology 48
Oligomeric anthocyanin formation in black table olives during anaerobic processing 47
Dalle susine alle prugne: Influenza della temperatura di disidratazione sulla composizione fenolica e sulla capacità antiossidante 47
Thymus capitatus essential oil reducing citrus fruit decay 47
Effect of TBZ, acetaldehyde, citral and Thymus capitatus essential oil on ‘Minneola’ tangelo fruit decay 47
Totale 5.975
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Categoria #
all - tutte 69.131
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 69.131
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.436 0 0 0 0 218 231 384 27 245 77 247 7
2020/20211.866 233 11 295 7 231 99 233 19 290 268 137 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
2024/20251.074 75 114 498 136 251 0 0 0 0 0 0 0
Totale 12.096