IRIS
CONTE, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 2.126
AS - Asia 1.333
EU - Europa 873
SA - Sud America 820
AF - Africa 78
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.234
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Nazione #
US - Stati Uniti d'America 2.075
BR - Brasile 730
SG - Singapore 581
CN - Cina 343
IT - Italia 316
UA - Ucraina 156
HK - Hong Kong 96
VN - Vietnam 88
DE - Germania 83
FR - Francia 82
GB - Regno Unito 49
SE - Svezia 47
FI - Finlandia 39
AR - Argentina 29
IN - India 27
TR - Turchia 27
RU - Federazione Russa 25
CA - Canada 24
IQ - Iraq 23
KR - Corea 21
JP - Giappone 19
MA - Marocco 19
BD - Bangladesh 18
EC - Ecuador 17
UZ - Uzbekistan 17
PK - Pakistan 16
BE - Belgio 14
CO - Colombia 14
MX - Messico 14
PL - Polonia 13
ZA - Sudafrica 13
VE - Venezuela 12
NL - Olanda 11
TN - Tunisia 10
ES - Italia 9
KE - Kenya 9
LB - Libano 9
AE - Emirati Arabi Uniti 7
DZ - Algeria 7
EG - Egitto 7
SA - Arabia Saudita 6
CI - Costa d'Avorio 5
PE - Perù 5
UY - Uruguay 5
BO - Bolivia 4
CZ - Repubblica Ceca 4
KG - Kirghizistan 4
LT - Lituania 4
NP - Nepal 4
PA - Panama 4
PH - Filippine 4
SY - Repubblica araba siriana 4
AL - Albania 3
AT - Austria 3
AU - Australia 3
AZ - Azerbaigian 3
CH - Svizzera 3
ID - Indonesia 3
IE - Irlanda 3
JM - Giamaica 3
NG - Nigeria 3
AO - Angola 2
CL - Cile 2
CR - Costa Rica 2
GE - Georgia 2
IR - Iran 2
JO - Giordania 2
PY - Paraguay 2
RO - Romania 2
RS - Serbia 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BY - Bielorussia 1
DK - Danimarca 1
ET - Etiopia 1
EU - Europa 1
GD - Grenada 1
GT - Guatemala 1
HN - Honduras 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
MU - Mauritius 1
MY - Malesia 1
NA - Namibia 1
OM - Oman 1
PT - Portogallo 1
SI - Slovenia 1
TW - Taiwan 1
Totale 5.234
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Città #
Dallas 673
Singapore 321
Chandler 298
San Jose 175
Beijing 114
Sassari 93
Hong Kong 91
Jacksonville 86
Ashburn 85
New York 61
Princeton 60
São Paulo 55
Shanghai 38
Lauterbourg 36
Los Angeles 31
Boardman 30
Nanjing 30
Ann Arbor 27
Santa Clara 26
Wilmington 26
Rio de Janeiro 24
Dearborn 23
Ho Chi Minh City 23
Hanoi 22
Seoul 21
Belo Horizonte 18
Tokyo 18
Helsinki 17
Orem 17
Brasília 16
Tashkent 16
Brussels 14
Council Bluffs 14
Perugia 13
Osasco 12
The Dalles 12
Warsaw 12
Poplar 11
Shenyang 11
Brooklyn 10
Hebei 10
San Francisco 10
Baghdad 9
Columbus 9
Denver 9
Munich 9
Nairobi 9
Nanchang 9
Porto Alegre 9
Ribeirão Preto 9
Ankara 8
Bogotá 8
Cagliari 8
Curitiba 8
Lappeenranta 8
London 8
Milan 8
Montreal 8
Mountain View 8
Reggio Calabria 8
Stockholm 8
Tianjin 8
Campinas 7
Changsha 7
Jiaxing 7
Palestrina 7
Salvador 7
Tunis 7
Bauru 6
Chicago 6
Guangzhou 6
Haiphong 6
Johannesburg 6
Quito 6
Toronto 6
Abidjan 5
Amsterdam 5
Blumenau 5
Buffalo 5
Casablanca 5
Chennai 5
Da Nang 5
Dhaka 5
Fortaleza 5
Frankfurt am Main 5
Guarulhos 5
Guayaquil 5
Kunming 5
Lima 5
Nuremberg 5
Piracicaba 5
Santo André 5
Woodbridge 5
Barbianello 4
Bishkek 4
Borore 4
Boston 4
Calgary 4
Caxias do Sul 4
Houston 4
Totale 3.070
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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 199
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 192
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 179
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 177
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 165
Shelf life extension of a cheese cake with antimicrobial active packaging 161
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 156
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 156
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 154
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 153
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 151
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 149
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 148
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 146
Improving the quality of dough obtained with old durum wheat using hydrocolloids 144
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 144
Shelf life evaluation of sweet bakery foods: two case studies 141
From seed to bread: variation in quality in a set of old durum wheat cultivars 137
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 136
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads 135
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 128
Artichoke by-products: Promising ingredients for breadstick fortification 124
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 123
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 122
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 110
Is it possible to produce traditional gluten-free bakery foods? A joint research project 109
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum 106
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products 102
Utilizzo di idrocolloidi per l’ottimizzazione di impasti a base di una vecchia varietà di grano duro 96
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 94
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads 93
Techno-functional and nutritional performance of commercial breads available in Europe 91
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 91
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 90
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis 90
Table olives: An overview on effects of processing on nutritional and sensory quality 87
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 82
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 80
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review 80
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products 79
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro 77
Honey as a Sugar Substitute in Gluten-Free Bread Production 64
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread 48
null 27
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 22
Totale 5.338
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Categoria #
all - tutte 19.314
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 19.314
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202155 0 0 0 0 0 0 0 0 0 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
2025/20262.104 112 435 373 279 233 119 302 60 88 103 0 0
Totale 5.338