IRIS
PIGA, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 11.278
AS - Asia 7.109
SA - Sud America 5.080
EU - Europa 4.150
AF - Africa 299
Continente sconosciuto - Info sul continente non disponibili 28
OC - Oceania 22
AN - Antartide 1
Totale 27.967
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Nazione #
US - Stati Uniti d'America 10.979
BR - Brasile 4.535
SG - Singapore 3.104
CN - Cina 2.100
UA - Ucraina 1.474
IT - Italia 681
HK - Hong Kong 566
DE - Germania 561
SE - Svezia 369
FI - Finlandia 294
VN - Vietnam 286
GB - Regno Unito 253
AR - Argentina 206
TR - Turchia 151
IQ - Iraq 117
MX - Messico 114
RU - Federazione Russa 110
CA - Canada 102
BD - Bangladesh 91
EC - Ecuador 91
IN - India 89
FR - Francia 83
ZA - Sudafrica 80
MA - Marocco 78
UZ - Uzbekistan 76
KR - Corea 72
VE - Venezuela 65
CO - Colombia 60
PK - Pakistan 60
IR - Iran 50
JP - Giappone 49
PL - Polonia 47
BE - Belgio 42
KE - Kenya 34
PE - Perù 34
ES - Italia 32
JO - Giordania 32
NL - Olanda 32
CZ - Repubblica Ceca 29
LB - Libano 28
UY - Uruguay 26
AE - Emirati Arabi Uniti 25
AZ - Azerbaigian 25
DZ - Algeria 24
NP - Nepal 23
TN - Tunisia 23
AU - Australia 22
ID - Indonesia 22
PY - Paraguay 22
AT - Austria 21
CL - Cile 21
DO - Repubblica Dominicana 20
EU - Europa 20
EG - Egitto 19
BO - Bolivia 18
KZ - Kazakistan 18
SA - Arabia Saudita 17
IL - Israele 16
LT - Lituania 15
OM - Oman 15
RO - Romania 15
AL - Albania 14
KG - Kirghizistan 14
JM - Giamaica 12
RS - Serbia 12
HN - Honduras 11
IE - Irlanda 11
PA - Panama 11
CR - Costa Rica 9
GT - Guatemala 9
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
MD - Moldavia 3
MK - Macedonia 3
ML - Mali 3
NG - Nigeria 3
NI - Nicaragua 3
Totale 27.926
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Città #
Dallas 3.689
Singapore 1.640
Chandler 1.617
Jacksonville 864
Princeton 613
Hong Kong 558
Beijing 424
Nanjing 356
Ashburn 345
São Paulo 286
Dearborn 257
Sassari 233
Wilmington 195
New York 184
Nanchang 166
Shanghai 163
Ann Arbor 158
Belo Horizonte 157
Boardman 154
Rio de Janeiro 152
Los Angeles 137
Tianjin 109
Ho Chi Minh City 104
Hebei 96
Santa Clara 93
Shenyang 88
Changsha 80
Brasília 78
Tashkent 74
Curitiba 70
Seoul 69
Jiaxing 66
San Francisco 64
Andover 61
Hanoi 56
Helsinki 54
Porto Alegre 54
Woodbridge 50
Tokyo 48
Campinas 47
Toronto 46
Buffalo 45
Baghdad 43
Guarulhos 43
Munich 43
Brooklyn 41
Brussels 41
Warsaw 41
Fortaleza 39
Salvador 39
Goiânia 37
Jinan 37
Denver 35
Council Bluffs 34
Guayaquil 34
Istanbul 34
Johannesburg 34
Kunming 33
Norwalk 33
Sorocaba 33
Hangzhou 32
Montreal 32
Poplar 32
Dhaka 31
Ankara 30
Campo Grande 30
Nairobi 30
Ningbo 30
Osasco 30
Amman 29
Caxias do Sul 28
Boston 27
Columbus 27
Manaus 27
Quito 27
Santo André 27
Stockholm 27
The Dalles 27
Uberlândia 27
Recife 26
Ribeirão Preto 26
Contagem 25
Juiz de Fora 25
Zhengzhou 25
Betim 24
Bogotá 24
Lima 24
Orem 24
Phoenix 24
Baku 23
San Jose 23
São José dos Campos 23
Mexico City 22
Cagliari 21
Houston 21
Manchester 21
Amsterdam 20
Atlanta 20
Montevideo 20
Mountain View 20
Totale 15.505
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Nome #
Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization 243
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 206
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life 199
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 183
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing 180
Bread Staling: Updating the View 179
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 178
Prune melanoidins protect against oxidative stress and endothelial cell death 174
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 169
Bread making quality of wholemeal semolina from old and recent durum wheat cultivars 167
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 166
Gluten-free fresh filled pasta: the effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage 160
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage 153
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 151
Shelf life extension of a cheese cake with antimicrobial active packaging 149
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 148
Cactus Pear: A Fruit of Nutraceutical and Functional Importance 144
Oxidative stress-induced Akt downregulation mediates green tea toxicity towards prostate cancer cells 144
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies 144
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 144
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 142
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 140
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 140
Antioxidant properties of olive mill wastewater polyphenolic extracts on human endothelial and vascular smooth muscle cells 139
Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs 135
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 135
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits 135
Improving the quality of dough obtained with old durum wheat using hydrocolloids 134
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese 134
Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 132
Effetto dell’estrazione a basso impatto ossidativo sulla capacità antiossidante in vitro e sulla qualità di oli extra-vergini di oliva della Sardegna 132
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 131
Effect of ripening stage at harvest, cold storage, and simulated marketing conditions on quality and antioxidant activity of peach fruit 131
Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil 130
Shelf life evaluation of sweet bakery foods: two case studies 130
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 129
Optimization of gluten-free fresh filled pasta 128
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs 127
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 127
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage 126
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 125
Drying performance of five Italian apricot cultivars 124
Application of GAB or other models for water sorption isotherms determination of traditional bakery products 123
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 123
Response to hot air drying of some olive cultivars of the south of Italy 122
Differenze sensoriali in un “flat bread” senza glutine con alto valore aggiunto 122
Variazioni qualitative di pasta fresca ripiena senza glutine durante la conservazione: influenza della formulazione e della pastorizzazione 121
7th Workshop on Developments on PhD Research in Food Science and Technology 121
Contribution of Melanoidins to the Antioxidant Activity of Prunes 118
Effetto di alcuni trattamenti preliminari sulle cinetiche di essiccamento di frutti di olivo 118
Effect of fruit melanoidin on human endothelial cells vitality and redox state 117
Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart 117
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties 116
Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 116
RUOLO DELL MICROSSIGENAZIONE SUL CONTENUTO FENOLICO, COLORE E ATTIVITÀ ANTIOSSIDANTE DEL VINO ROSSO SARDO CAGNULARI 115
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 114
Application of gab or other models for water sorption isotherms determination of traditional bakery products 114
Variazioni chimico-fisiche di tre varietà di olive della Sardegna durante la trasformazione “alla greca al naturale” 113
Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv Bosana) 113
Poliethylene film packaging affects quality of “Lisbon” lemons during long-term storage 112
Influence of film wrapping and UV irradiation on cactus pear fruit quality after storage 111
Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorino confezionato in atmosfera modificata durante la shelf-life 111
Polyphenols, colour and antioxidant activity changes in in four Italian red wines during storage 110
La Deumidificazione su piccola scala dei frutti di fico 110
Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of ‘Hass’ avocado fruit 109
Innovative Traditional Italian Durum Wheat Breads: Influence of Yeast and Gluten on Performance of Sourdough Moddizzosu Breads 109
Influenza di alcuni interventi tecnologici nella trasformazione al naturale di olive da mensa 109
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 109
Artichoke by-products: Promising ingredients for breadstick fortification 108
Influenza della temperature di essiccamento sui polifenoli e sulla capacità antiossidante delle susine “Stanley” 108
Dehydration performance of local fig cultivars 107
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace 107
Effect of different pretreatments on drying of green table olives (Ascolana teneravar.) 106
Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali 104
“San Giovanni”, “San Giovanni Arrubia” e “di Luglio”: tre cultivar precocissime di melo del germoplasma autoctono 104
Sensory and instrumental analysis applied to cheese technology for product development 104
Is it possible to produce traditional gluten-free bakery foods? A joint research project 104
Extending the shelf life of fresh ewe's cheese by modified atmosphere packaging 104
Sviluppo di composti di ossidazione in olio extravergine durante la frittura: influenza della cultivar e del processo di estrazione 104
Microfibrillated cellulose (MFC) – based antimicrobial films for food packaging applications 104
Dalle susine alle prugne: influenza della temperatura di disidratazione sulla composizione fenolica e sulle proprietà antiossidanti 104
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss 104
“Retention of antioxidant activity in cold stored citrus segments and fresh or pasteurised juice” 102
Effect of different pretreatments on drying of green table olives 101
Valorizzazione tecnologica di cultivar locali di susine 100
Texture and sensory changes of a fresh ewe’s cheese packed under different modified atmospheres 99
CHARACTERIZATION OF HYDROPHILIC MATRICES FOR THE ADMINISTRATION OF DICLOFENAC SODIUM TO HORSES 99
Influenza della temperatura sulla conservazione di frutti di fico d’India minimamente trasformati 97
Influenza dei parametri di processo sulla composizione fenolica e sulla capacità antiossidante delle prugne durante lo stoccaggio 97
Changes in phenolic compounds, color, and antioxidant activity in industrial red mirtle liqueurs during storage 97
Cactus pear: a fruit of nutraceutical and functional importance 97
Osmo-dehydration of fig fruits with five sugars 97
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 96
Effetti dell’applicazione per breve periodo di un’atmosfera a bassa concentrazione d’ossigeno sui parametri qualitativi dei frutti di tangelo “Page” 96
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 96
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates 96
Condition of film wrapped "Fairchild" fruits held in shelf-life conditions 96
Influenza del confezionamento con film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati 96
Influenza di diversi pre-trattamenti sulle cinetiche di disidratazione di olive 95
Quality improvement of “natural style” green table olives by control of some process parameters 95
Totale 12.504
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Categoria #
all - tutte 120.635
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 120.635
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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
2025/20268.145 470 2.844 1.511 1.698 1.006 616 0 0 0 0 0 0
Totale 28.233