IRIS
CONTE, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 1.884
AS - Asia 1.152
SA - Sud America 796
EU - Europa 776
AF - Africa 63
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.675
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Nazione #
US - Stati Uniti d'America 1.837
BR - Brasile 717
SG - Singapore 535
CN - Cina 314
IT - Italia 299
UA - Ucraina 155
HK - Hong Kong 88
DE - Germania 78
GB - Regno Unito 48
SE - Svezia 47
FI - Finlandia 39
VN - Vietnam 39
AR - Argentina 27
TR - Turchia 26
CA - Canada 23
RU - Federazione Russa 23
KR - Corea 21
FR - Francia 17
JP - Giappone 17
MA - Marocco 15
BD - Bangladesh 14
BE - Belgio 14
EC - Ecuador 14
IQ - Iraq 14
MX - Messico 13
PK - Pakistan 13
UZ - Uzbekistan 13
CO - Colombia 12
IN - India 12
PL - Polonia 12
ZA - Sudafrica 11
LB - Libano 9
NL - Olanda 9
TN - Tunisia 9
VE - Venezuela 9
ES - Italia 8
KE - Kenya 8
AE - Emirati Arabi Uniti 7
DZ - Algeria 6
CI - Costa d'Avorio 5
EG - Egitto 5
PE - Perù 5
UY - Uruguay 5
CZ - Repubblica Ceca 4
KG - Kirghizistan 4
LT - Lituania 4
PA - Panama 4
AU - Australia 3
AZ - Azerbaigian 3
BO - Bolivia 3
CH - Svizzera 3
IE - Irlanda 3
NP - Nepal 3
SA - Arabia Saudita 3
AL - Albania 2
AT - Austria 2
CL - Cile 2
CR - Costa Rica 2
GE - Georgia 2
ID - Indonesia 2
IR - Iran 2
JM - Giamaica 2
JO - Giordania 2
NG - Nigeria 2
PH - Filippine 2
PY - Paraguay 2
RO - Romania 2
RS - Serbia 2
SY - Repubblica araba siriana 2
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BY - Bielorussia 1
DK - Danimarca 1
EU - Europa 1
GD - Grenada 1
GT - Guatemala 1
HN - Honduras 1
KZ - Kazakistan 1
MY - Malesia 1
NA - Namibia 1
OM - Oman 1
PT - Portogallo 1
SI - Slovenia 1
TW - Taiwan 1
Totale 4.675
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Città #
Dallas 672
Singapore 303
Chandler 298
Beijing 110
Sassari 93
Jacksonville 86
Hong Kong 84
New York 61
Princeton 60
São Paulo 55
Ashburn 54
Shanghai 37
Los Angeles 31
Boardman 30
Nanjing 30
Ann Arbor 27
Wilmington 26
Dearborn 23
Rio de Janeiro 23
Seoul 21
Belo Horizonte 18
Helsinki 17
Santa Clara 17
Brasília 16
Tokyo 16
Brussels 14
Council Bluffs 13
Ho Chi Minh City 13
Perugia 13
Osasco 12
Tashkent 12
The Dalles 12
Poplar 11
Shenyang 11
Warsaw 11
Hebei 10
San Francisco 10
Brooklyn 9
Columbus 9
Denver 9
Hanoi 9
Munich 9
Nanchang 9
Porto Alegre 9
Ribeirão Preto 9
Ankara 8
Bogotá 8
Curitiba 8
Lappeenranta 8
London 8
Milan 8
Montreal 8
Mountain View 8
Nairobi 8
Stockholm 8
Tianjin 8
Campinas 7
Changsha 7
Jiaxing 7
Orem 7
Palestrina 7
Tunis 7
Bauru 6
Johannesburg 6
Salvador 6
San Jose 6
Toronto 6
Abidjan 5
Baghdad 5
Blumenau 5
Buffalo 5
Cagliari 5
Chicago 5
Fortaleza 5
Guangzhou 5
Guarulhos 5
Lima 5
Nuremberg 5
Quito 5
Santo André 5
Woodbridge 5
Barbianello 4
Bishkek 4
Borore 4
Boston 4
Calgary 4
Casablanca 4
Caxias do Sul 4
Haiphong 4
Houston 4
Islamabad 4
Itaquaquecetuba 4
Jinan 4
Juiz de Fora 4
Kunming 4
Manaus 4
Maringá 4
Piracicaba 4
Recife 4
Reggio Calabria 4
Totale 2.728
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Nome #
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 183
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 178
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 169
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 166
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
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
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 135
Improving the quality of dough obtained with old durum wheat using hydrocolloids 134
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 131
From seed to bread: variation in quality in a set of old durum wheat cultivars 131
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
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 127
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads 126
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 125
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 114
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
Is it possible to produce traditional gluten-free bakery foods? A joint research project 104
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 96
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum 88
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products 87
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 84
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 84
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads 82
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis 82
Utilizzo di idrocolloidi per l’ottimizzazione di impasti a base di una vecchia varietà di grano duro 81
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 80
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 77
Techno-functional and nutritional performance of commercial breads available in Europe 76
Table olives: An overview on effects of processing on nutritional and sensory quality 76
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 75
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 72
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review 69
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro 65
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products 62
Honey as a Sugar Substitute in Gluten-Free Bread Production 45
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread 40
null 27
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 18
Totale 4.779
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Categoria #
all - tutte 18.353
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 18.353
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021171 0 0 0 0 0 26 27 18 45 31 13 11
2021/2022240 23 1 1 2 2 6 6 15 53 6 33 92
2022/2023506 48 49 16 90 28 95 3 63 62 17 18 17
2023/2024217 32 11 1 4 22 49 1 9 0 10 28 50
2024/20251.565 17 20 89 52 43 65 132 289 517 206 85 50
2025/20261.545 112 435 373 279 233 113 0 0 0 0 0 0
Totale 4.779