IRIS
PIGA, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 16.168
AS - Asia 8.405
EU - Europa 5.359
SA - Sud America 5.187
AF - Africa 333
Continente sconosciuto - Info sul continente non disponibili 312
OC - Oceania 23
AN - Antartide 1
Totale 35.788
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Nazione #
US - Stati Uniti d'America 15.686
BR - Brasile 4.585
SG - Singapore 3.387
CN - Cina 2.471
UA - Ucraina 1.480
IT - Italia 1.362
HK - Hong Kong 667
VN - Vietnam 620
DE - Germania 587
FR - Francia 460
SE - Svezia 371
FI - Finlandia 294
GB - Regno Unito 293
AR - Argentina 216
CA - Canada 172
TR - Turchia 161
IQ - Iraq 139
IN - India 137
MX - Messico 129
BD - Bangladesh 126
RU - Federazione Russa 119
EC - Ecuador 101
UZ - Uzbekistan 86
MA - Marocco 85
ZA - Sudafrica 84
VE - Venezuela 77
PK - Pakistan 76
CO - Colombia 73
KR - Corea 73
JP - Giappone 57
IR - Iran 50
PL - Polonia 50
NL - Olanda 44
BE - Belgio 42
JO - Giordania 41
ES - Italia 40
KE - Kenya 36
PE - Perù 36
LT - Lituania 32
CZ - Repubblica Ceca 31
AE - Emirati Arabi Uniti 30
LB - Libano 30
CR - Costa Rica 29
DZ - Algeria 29
UY - Uruguay 29
ID - Indonesia 28
AZ - Azerbaigian 26
TN - Tunisia 25
NP - Nepal 24
PY - Paraguay 24
RO - Romania 24
AT - Austria 23
AU - Australia 23
CL - Cile 23
EG - Egitto 23
SA - Arabia Saudita 23
HN - Honduras 22
BO - Bolivia 21
DO - Repubblica Dominicana 21
EU - Europa 20
JM - Giamaica 20
GT - Guatemala 18
KZ - Kazakistan 18
PH - Filippine 18
AL - Albania 16
IL - Israele 16
OM - Oman 16
IE - Irlanda 14
KG - Kirghizistan 14
TT - Trinidad e Tobago 14
NI - Nicaragua 13
RS - Serbia 13
CW - ???statistics.table.value.countryCode.CW??? 12
PA - Panama 11
SV - El Salvador 11
GR - Grecia 10
PR - Porto Rico 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
GP - Guadalupe 6
KW - Kuwait 6
XK - ???statistics.table.value.countryCode.XK??? 6
AO - Angola 5
BY - Bielorussia 5
DK - Danimarca 5
HU - Ungheria 5
BA - Bosnia-Erzegovina 4
MD - Moldavia 4
MK - Macedonia 4
NG - Nigeria 4
Totale 35.451
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Città #
Dallas 3.717
Singapore 1.750
Chandler 1.618
San Jose 1.425
Ashburn 1.096
Jacksonville 866
Hong Kong 654
Council Bluffs 624
Princeton 615
Santa Clara 500
Beijing 476
Nanjing 356
Columbus 333
São Paulo 288
Lauterbourg 284
Dearborn 257
Sassari 233
Milan 212
New York 206
Ho Chi Minh City 201
Wilmington 198
Shanghai 168
Nanchang 166
Ann Arbor 158
Los Angeles 158
Belo Horizonte 157
Rio de Janeiro 156
Boardman 154
Hanoi 149
Tianjin 109
Hebei 96
Shenyang 88
Tashkent 83
Changsha 80
Brasília 78
San Francisco 75
Curitiba 70
Seoul 69
Jiaxing 66
Orem 63
Andover 61
Rome 56
Tokyo 56
Porto Alegre 55
Toronto 55
Helsinki 54
Baghdad 53
Brooklyn 53
Woodbridge 50
Buffalo 48
Miano 48
Campinas 47
Atlanta 44
Guarulhos 43
Munich 43
Denver 42
Warsaw 42
Brussels 41
Montreal 41
Fortaleza 39
Salvador 39
Goiânia 38
Guayaquil 38
Hangzhou 37
Jinan 37
Amman 36
Dhaka 36
Istanbul 35
Johannesburg 35
Boston 34
Haiphong 34
Norwalk 34
Phoenix 34
Cagliari 33
Kunming 33
Sorocaba 33
Nairobi 32
Poplar 32
Ankara 31
Frankfurt am Main 31
Quito 31
Campo Grande 30
Mexico City 30
Ningbo 30
Osasco 30
Caxias do Sul 29
Chennai 29
Stockholm 29
Bogotá 28
Chicago 28
Houston 28
Manaus 27
Manchester 27
Recife 27
Santo André 27
The Dalles 27
Uberlândia 27
Amsterdam 26
Lima 26
London 26
Totale 20.277
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Nome #
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 273
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 251
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 235
Bread Staling: Updating the View 234
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 221
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 216
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 214
Prune melanoidins protect against oxidative stress and endothelial cell death 208
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 205
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 197
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 195
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 189
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 182
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 182
Shelf life extension of a cheese cake with antimicrobial active packaging 179
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 178
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 178
Antioxidant properties of olive mill wastewater polyphenolic extracts on human endothelial and vascular smooth muscle cells 173
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 171
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 170
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 170
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 168
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 168
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 167
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 166
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 166
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 166
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 163
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 163
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 162
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 162
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 160
Optimization of gluten-free fresh filled pasta 158
Improving the quality of dough obtained with old durum wheat using hydrocolloids 157
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 156
Application of gab or other models for water sorption isotherms determination of traditional bakery products 156
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 156
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 155
Shelf life evaluation of sweet bakery foods: two case studies 155
Polyphenols, colour and antioxidant activity changes in in four Italian red wines during storage 151
Contribution of Melanoidins to the Antioxidant Activity of Prunes 151
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 150
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 150
Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 150
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 147
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 147
Artichoke by-products: Promising ingredients for breadstick fortification 146
Drying performance of five Italian apricot cultivars 146
Response to hot air drying of some olive cultivars of the south of Italy 145
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 143
La Deumidificazione su piccola scala dei frutti di fico 143
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 143
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 142
7th Workshop on Developments on PhD Research in Food Science and Technology 142
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace 142
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 140
Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali 139
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 139
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 138
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 138
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 136
Effect of fruit melanoidin on human endothelial cells vitality and redox state 136
Sviluppo di un prodotto tradizionale senza glutine 136
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 136
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 136
Response of three sardinian olive cultivars to greek-style processing 135
Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies 135
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 133
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 133
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 133
Dehydration performance of local fig cultivars 132
Effect of different pretreatments on drying of green table olives (Ascolana teneravar.) 132
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 132
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 132
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 131
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 131
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 130
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates 130
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 130
Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorino confezionato in atmosfera modificata durante la shelf-life 129
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 128
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 128
Cactus pear: a fruit of nutraceutical and functional importance 127
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 127
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 126
Condition of film wrapped "Fairchild" fruits held in shelf-life conditions 126
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 125
Osmo-dehydration of fig fruits with five sugars 125
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 124
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 123
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 122
Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres 122
Microfibrillated cellulose (MFC) – based antimicrobial films for food packaging applications 122
Caratteristiche merceologiche e conservabilità di alcune cultivar di melo del germoplasma locale 121
Evoluzione dei principali acidi organici in salamoie di olive da mensa preparate al naturale 120
Sensory and instrumental analysis applied to cheese technology for product development 120
Is it possible to produce traditional gluten-free bakery foods? A joint research project 120
Effect of packaging and coating on fruit quality changes of loquat during three cold storage regimes 120
Dehydratation performance of local fig cultivars 120
Effetti dell’applicazione per breve periodo di un’atmosfera a bassa concentrazione d’ossigeno sui parametri qualitativi dei frutti di tangelo “Page” 119
Totale 15.280
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Categoria #
all - tutte 151.132
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 151.132
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.135 0 0 0 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
2026/20273.897 333 880 1.130 1.554 0 0 0 0 0 0 0 0
Totale 35.788