IRIS
PIGA, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 11.101
AS - Asia 6.874
SA - Sud America 5.055
EU - Europa 4.109
AF - Africa 287
Continente sconosciuto - Info sul continente non disponibili 28
OC - Oceania 21
AN - Antartide 1
Totale 27.476
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Nazione #
US - Stati Uniti d'America 10.815
BR - Brasile 4.515
SG - Singapore 2.984
CN - Cina 2.063
UA - Ucraina 1.472
IT - Italia 674
DE - Germania 561
HK - Hong Kong 561
SE - Svezia 365
FI - Finlandia 294
GB - Regno Unito 246
VN - Vietnam 241
AR - Argentina 204
TR - Turchia 150
IQ - Iraq 115
RU - Federazione Russa 110
MX - Messico 109
CA - Canada 95
EC - Ecuador 90
BD - Bangladesh 88
IN - India 85
FR - Francia 81
MA - Marocco 78
KR - Corea 72
ZA - Sudafrica 71
UZ - Uzbekistan 70
VE - Venezuela 65
CO - Colombia 60
PK - Pakistan 56
IR - Iran 50
JP - Giappone 47
BE - Belgio 42
PL - Polonia 36
PE - Perù 34
KE - Kenya 33
JO - Giordania 32
ES - Italia 30
NL - Olanda 30
CZ - Repubblica Ceca 28
LB - Libano 27
UY - Uruguay 26
AE - Emirati Arabi Uniti 25
AZ - Azerbaigian 25
DZ - Algeria 23
NP - Nepal 23
TN - Tunisia 23
ID - Indonesia 22
AU - Australia 21
PY - Paraguay 21
AT - Austria 20
CL - Cile 20
DO - Repubblica Dominicana 20
EU - Europa 20
BO - Bolivia 18
EG - Egitto 18
IL - Israele 16
KZ - Kazakistan 16
SA - Arabia Saudita 16
RO - Romania 15
AL - Albania 14
LT - Lituania 14
OM - Oman 14
KG - Kirghizistan 13
JM - Giamaica 12
RS - Serbia 12
HN - Honduras 11
IE - Irlanda 11
PA - Panama 11
GT - Guatemala 9
CR - Costa Rica 8
GA - Gabon 7
GE - Georgia 7
GR - Grecia 7
PS - Palestinian Territory 7
SN - Senegal 7
AM - Armenia 6
CI - Costa d'Avorio 6
PH - Filippine 6
CH - Svizzera 5
HU - Ungheria 5
KH - Cambogia 5
KW - Kuwait 5
SY - Repubblica araba siriana 5
XK - ???statistics.table.value.countryCode.XK??? 5
AO - Angola 4
BA - Bosnia-Erzegovina 4
BY - Bielorussia 4
DK - Danimarca 4
PT - Portogallo 4
QA - Qatar 4
SK - Slovacchia (Repubblica Slovacca) 4
SV - El Salvador 4
TH - Thailandia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BH - Bahrain 3
MK - Macedonia 3
ML - Mali 3
NG - Nigeria 3
NI - Nicaragua 3
BG - Bulgaria 2
Totale 27.435
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Città #
Dallas 3.688
Chandler 1.617
Singapore 1.520
Jacksonville 864
Princeton 613
Hong Kong 553
Beijing 423
Nanjing 356
Ashburn 295
São Paulo 282
Dearborn 257
Sassari 233
Wilmington 195
New York 171
Nanchang 166
Shanghai 162
Ann Arbor 158
Belo Horizonte 157
Boardman 154
Rio de Janeiro 151
Los Angeles 127
Tianjin 106
Hebei 96
Ho Chi Minh City 93
Santa Clara 92
Shenyang 88
Changsha 80
Brasília 78
Curitiba 70
Seoul 69
Tashkent 68
Jiaxing 66
San Francisco 64
Andover 61
Helsinki 54
Porto Alegre 54
Woodbridge 50
Campinas 47
Hanoi 47
Tokyo 46
Toronto 46
Buffalo 45
Baghdad 43
Guarulhos 43
Munich 43
Brussels 41
Brooklyn 40
Fortaleza 39
Salvador 39
Goiânia 37
Jinan 36
Council Bluffs 34
Guayaquil 34
Istanbul 34
Kunming 33
Norwalk 33
Hangzhou 32
Sorocaba 32
Campo Grande 30
Denver 30
Dhaka 30
Nairobi 30
Ningbo 30
Osasco 30
Warsaw 30
Amman 29
Ankara 29
Caxias do Sul 28
Johannesburg 28
Poplar 28
Columbus 27
Manaus 27
Quito 27
Santo André 27
The Dalles 27
Uberlândia 27
Montreal 26
Recife 26
Ribeirão Preto 26
Boston 25
Contagem 25
Juiz de Fora 25
Zhengzhou 25
Bogotá 24
Lima 24
Baku 23
Betim 23
Stockholm 23
São José dos Campos 23
Cagliari 21
Amsterdam 20
Houston 20
Montevideo 20
Mountain View 20
Pelotas 20
Phoenix 20
Praia Grande 20
Taizhou 20
London 19
Manchester 19
Totale 15.206
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Nome #
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 241
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 204
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 198
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 182
Bread Staling: Updating the View 177
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 177
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 176
Prune melanoidins protect against oxidative stress and endothelial cell death 173
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 167
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 165
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 165
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 158
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 149
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 148
Shelf life extension of a cheese cake with antimicrobial active packaging 148
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 144
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 142
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 142
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 141
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 141
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 139
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 139
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 138
Antioxidant properties of olive mill wastewater polyphenolic extracts on human endothelial and vascular smooth muscle cells 135
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 133
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 132
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 131
Improving the quality of dough obtained with old durum wheat using hydrocolloids 131
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 131
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 129
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 129
Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 129
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 128
Shelf life evaluation of sweet bakery foods: two case studies 128
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 127
Optimization of gluten-free fresh filled pasta 126
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 126
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 124
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 123
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 122
Drying performance of five Italian apricot cultivars 121
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 121
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 121
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 121
7th Workshop on Developments on PhD Research in Food Science and Technology 121
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 120
Response to hot air drying of some olive cultivars of the south of Italy 119
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 119
Contribution of Melanoidins to the Antioxidant Activity of Prunes 117
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 117
Effect of fruit melanoidin on human endothelial cells vitality and redox state 116
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 115
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 115
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 113
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 113
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 112
Application of gab or other models for water sorption isotherms determination of traditional bakery products 112
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 112
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 112
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 111
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 109
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 109
Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorino confezionato in atmosfera modificata durante la shelf-life 109
Polyphenols, colour and antioxidant activity changes in in four Italian red wines during storage 108
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 108
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 107
Artichoke by-products: Promising ingredients for breadstick fortification 106
La Deumidificazione su piccola scala dei frutti di fico 106
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 105
Dehydration performance of local fig cultivars 105
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 105
Effect of different pretreatments on drying of green table olives (Ascolana teneravar.) 104
Microfibrillated cellulose (MFC) – based antimicrobial films for food packaging applications 104
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 104
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace 104
Sensory and instrumental analysis applied to cheese technology for product development 103
Is it possible to produce traditional gluten-free bakery foods? A joint research project 103
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 103
“San Giovanni”, “San Giovanni Arrubia” e “di Luglio”: tre cultivar precocissime di melo del germoplasma autoctono 102
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 102
Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali 101
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 101
Effect of different pretreatments on drying of green table olives 100
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 100
Valorizzazione tecnologica di cultivar locali di susine 99
CHARACTERIZATION OF HYDROPHILIC MATRICES FOR THE ADMINISTRATION OF DICLOFENAC SODIUM TO HORSES 98
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 96
Effetti dell’applicazione per breve periodo di un’atmosfera a bassa concentrazione d’ossigeno sui parametri qualitativi dei frutti di tangelo “Page” 96
Influenza dei parametri di processo sulla composizione fenolica e sulla capacità antiossidante delle prugne durante lo stoccaggio 96
Cactus pear: a fruit of nutraceutical and functional importance 96
Influenza del confezionamento con film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati 96
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 95
Influenza della temperatura sulla conservazione di frutti di fico d’India minimamente trasformati 95
Changes in phenolic compounds, color, and antioxidant activity in industrial red mirtle liqueurs during storage 95
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates 95
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 94
Condition of film wrapped "Fairchild" fruits held in shelf-life conditions 94
Permeability of carboxymethylcellulose edible films with murta extracts: effects of added rutin concentration 94
Retention of antioxidant activity in minimally processed mandarin and Satsuma fruits. 94
Quality improvement of “natural style” green table olives by control of some process parameters 93
Totale 12.300
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Categoria #
all - tutte 118.547
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 118.547
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.089 0 0 0 0 0 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
2024/20259.066 75 114 498 139 334 244 559 1.802 3.450 1.235 383 233
2025/20267.654 470 2.844 1.511 1.698 1.006 125 0 0 0 0 0 0
Totale 27.742