IRIS
PIGA, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 5.947
EU - Europa 3.423
AS - Asia 2.039
Continente sconosciuto - Info sul continente non disponibili 23
SA - Sud America 22
OC - Oceania 19
AF - Africa 5
AN - Antartide 1
Totale 11.479
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Nazione #
US - Stati Uniti d'America 5.906
UA - Ucraina 1.426
CN - Cina 1.303
IT - Italia 571
SG - Singapore 509
DE - Germania 489
SE - Svezia 342
FI - Finlandia 227
GB - Regno Unito 154
KR - Corea 68
FR - Francia 64
IR - Iran 45
BE - Belgio 41
CA - Canada 35
IN - India 27
CZ - Repubblica Ceca 23
TR - Turchia 21
EU - Europa 20
AU - Australia 19
LB - Libano 14
RO - Romania 12
ES - Italia 10
NL - Olanda 10
RU - Federazione Russa 10
BR - Brasile 9
HK - Hong Kong 8
IE - Irlanda 8
JP - Giappone 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
IQ - Iraq 2
KZ - Kazakistan 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
EE - Estonia 1
FK - Isole Falkland (Malvinas) 1
GS - Georgia del Sud e Isole Sandwich Australi 1
IL - Israele 1
IM - Isola di Man 1
JM - Giamaica 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
Totale 11.479
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Città #
Chandler 1.617
Jacksonville 863
Princeton 613
Nanjing 356
Singapore 348
Dearborn 256
Sassari 233
Wilmington 195
Nanchang 165
Ann Arbor 158
Boardman 132
New York 111
Beijing 106
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
Kunming 32
Toronto 32
Ningbo 29
Dallas 25
Hangzhou 25
Zhengzhou 25
Mountain View 20
Taizhou 20
Brno 18
Cagliari 18
Leawood 18
Helsinki 17
Los Angeles 16
Munich 16
San Mateo 16
Lanzhou 14
Ardabil 13
Changchun 12
Guangzhou 12
Izmir 12
Perugia 12
Monmouth Junction 10
Auburn Hills 9
Alghero 8
Augusta 8
Haikou 8
London 8
Paris 8
Beirut 7
Dublin 7
Frankfurt am Main 7
Rome 7
Shanghai 7
Tokyo 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
Pavia 4
Reggio Calabria 4
Santa Maria Capua Vetere 4
Sezze 4
Taiyuan 4
Turin 4
Vienna 4
Warsaw 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
Atlanta 2
Azzate 2
Bacolod City 2
Totale 6.655
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Nome #
Prune melanoidins protect against oxidative stress and endothelial cell death 92
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 92
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 91
Improving the quality of dough obtained with old durum wheat using hydrocolloids 84
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 83
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 81
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 80
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 72
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 71
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 71
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 70
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 70
Shelf life extension of a cheese cake with antimicrobial active packaging 70
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 69
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 68
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 67
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 66
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 66
Effect of fruit melanoidin on human endothelial cells vitality and redox state 65
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 65
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 65
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 64
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 64
Shelf life evaluation of sweet bakery foods: two case studies 64
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 63
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 63
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 63
Bread Staling: Updating the View 62
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 62
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 62
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 61
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 61
Variazione dei flavonoidi glicosilati e dell’acido ascorbico durante la conservazione di agrumi minimamente trasformati 60
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 60
Variazioni della qualità di frutti di mandarino “Fremont” frigoconservati in confezioni con film plastico 60
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 60
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 59
Response to hot air drying of some olive cultivars of the south of Italy 58
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 58
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 58
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 58
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 57
Effect of packaging and coating on fruit quality changes of loquat during three cold storage regimes 57
Permeability of carbossimetilcellulose edible films with murta extracts: effect of added rutin concentration 57
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 56
Exploiting the nano-sized features of microfibrillated cellulose (MFC) for the development of controlled-release packaging 56
Sviluppo di un prodotto tradizionale senza glutine 56
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 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
Influenza di alcuni fungicidi sullo sviluppo dei marciumi in frutti di fico d’India frigoconservati. 55
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 55
Contribution of Melanoidins to the Antioxidant Activity of Prunes 55
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 55
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 55
Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia 54
Studio di alcune caratteristiche compositive di oli extra vergini di oliva sardi in relazione all’origine geografica 54
Film wrapping delays aging of “Minneola” tangelos under shelf-life conditions 53
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 53
CHARACTERIZATION OF HYDROPHILIC MATRICES FOR THE ADMINISTRATION OF DICLOFENAC SODIUM TO HORSES 53
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 53
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 53
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 53
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 52
Drying performance of five Italian apricot cultivars 52
Il confezionamento con film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta 52
Effectiveness of active and modified atmosphere packaging on shelf-life extension of a cheese tart 52
Risposta alla frigoconservazione di alcune cultivar di pero estive del germoplasma autoctono 52
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 52
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 51
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 51
Influence of cold storage and shelf-life on quality of “Salustiana” orange fruits 51
Hplc analysis of polyphenols in peel and pulp of fresh figs 51
Reducing decay of ‘Avana’ mandarin fruit by the use of UV, heat and thiabendazole treatments 51
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 51
Influence of different pre-treatments on dehydration kinetics of olives/Influenza di diversi pre-trattamenti sulle cinetiche di essiccamento di olive 50
Improvement of the postharvest keeping quality of “Miho” Satsuma fruits by heat, Sempferfresh® and film wrapping 50
Valorizzazione tecnologica di cultivar locali di susine 50
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 50
Changes in phenolic compounds, color, and antioxidant activity in industrial red mirtle liqueurs during storage 50
Sensory and instrumental analysis applied to cheese technology for product development 50
Physiological response of “Myiagawa” satsumas to prestorage high temperature conditioning 50
Optimization of gluten-free fresh filled pasta 49
Influenza della temperatura sulle caratteristiche qualitative delle arance 49
Texture evolution of amaretti cookies during storage 49
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 49
Influenza del confezionamento con film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati 49
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 48
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 48
Sensory and instrumental analysis applied to cheese technology for product development 48
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 48
Dalle susine alle prugne: Influenza della temperatura di disidratazione sulla composizione fenolica e sulla capacità antiossidante 47
Effect of different pretreatments on drying of green table olives 47
The small-scale dehumidification of fig fruits (La deumidificazione su piccola scala dei frutti di fico) 47
Sviluppo di un prodotto tradizionale senza glutine. 47
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 47
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 47
Oligomeric anthocyanin formation in black table olives during anaerobic processing 46
Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines 46
Effect of TBZ, acetaldehyde, citral and Thymus capitatus essential oil on ‘Minneola’ tangelo fruit decay 46
Evoluzione dei principali acidi organici in salamoie di olive da mensa preparate al naturale 46
Totale 5.801
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Categoria #
all - tutte 63.756
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 63.756
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.441 0 0 0 5 218 231 384 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
2024/2025710 75 114 498 23 0 0 0 0 0 0 0 0
Totale 11.732