IRIS
PATI, SANDRA
 Distribuzione geografica
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Continente #
NA - Nord America 3.312
EU - Europa 3.242
AS - Asia 2.330
SA - Sud America 364
AF - Africa 35
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 3
Totale 9.293
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Nazione #
US - Stati Uniti d'America 3.274
CN - Cina 1.028
IE - Irlanda 863
SG - Singapore 727
UA - Ucraina 571
IT - Italia 528
SE - Svezia 439
BR - Brasile 294
RU - Federazione Russa 235
FR - Francia 161
DE - Germania 148
HK - Hong Kong 144
TR - Turchia 123
FI - Finlandia 120
IN - India 106
VN - Vietnam 101
GB - Regno Unito 92
AR - Argentina 23
CA - Canada 20
BE - Belgio 16
ID - Indonesia 14
IQ - Iraq 13
BD - Bangladesh 11
ES - Italia 11
JP - Giappone 11
CO - Colombia 10
EC - Ecuador 10
NL - Olanda 10
LT - Lituania 9
PL - Polonia 9
VE - Venezuela 8
ZA - Sudafrica 8
KR - Corea 7
MA - Marocco 7
MX - Messico 7
PE - Perù 7
PY - Paraguay 7
AT - Austria 6
CZ - Repubblica Ceca 6
EU - Europa 6
KE - Kenya 6
PK - Pakistan 5
UZ - Uzbekistan 5
DO - Repubblica Dominicana 4
EG - Egitto 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
GR - Grecia 3
IR - Iran 3
NP - Nepal 3
PT - Portogallo 3
SA - Arabia Saudita 3
TH - Thailandia 3
TN - Tunisia 3
TW - Taiwan 3
UY - Uruguay 3
AL - Albania 2
BY - Bielorussia 2
CL - Cile 2
CR - Costa Rica 2
CV - Capo Verde 2
GE - Georgia 2
HN - Honduras 2
IL - Israele 2
JO - Giordania 2
KW - Kuwait 2
NZ - Nuova Zelanda 2
OM - Oman 2
SY - Repubblica araba siriana 2
AO - Angola 1
AU - Australia 1
BG - Bulgaria 1
CI - Costa d'Avorio 1
CM - Camerun 1
CW - ???statistics.table.value.countryCode.CW??? 1
DK - Danimarca 1
DZ - Algeria 1
EE - Estonia 1
ET - Etiopia 1
HR - Croazia 1
HU - Ungheria 1
JM - Giamaica 1
KY - Cayman, isole 1
KZ - Kazakistan 1
NO - Norvegia 1
RO - Romania 1
SM - San Marino 1
TJ - Tagikistan 1
TT - Trinidad e Tobago 1
Totale 9.293
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Città #
Dublin 863
Chandler 602
Jacksonville 396
Singapore 337
Nyköping 304
Dearborn 301
Nanjing 206
Beijing 199
Ashburn 166
Hong Kong 141
Dallas 136
Santa Clara 106
Ann Arbor 95
Princeton 92
Wilmington 91
New York 85
Nanchang 77
Foggia 70
San Mateo 69
Moscow 55
Boardman 53
Munich 52
Tianjin 45
Shenyang 43
Des Moines 41
Bari 40
Hebei 37
Woodbridge 34
Ho Chi Minh City 32
Jiaxing 31
Kunming 31
São Paulo 31
Helsinki 29
The Dalles 29
Guangzhou 25
Jinan 25
Council Bluffs 24
Los Angeles 24
Zhengzhou 23
Shanghai 20
Hanoi 17
Brussels 16
Hangzhou 16
Milan 16
Bologna 14
Changsha 14
Turku 14
Frankfurt am Main 13
Rome 13
San Severo 13
Dong Ket 12
Falkenstein 12
Napoli 12
Ningbo 12
Rio de Janeiro 12
Seattle 12
Brooklyn 11
Harpenden 10
Norwalk 10
San Francisco 10
Taizhou 10
Belo Horizonte 9
London 9
Manfredonia 8
Tokyo 8
Warsaw 8
Atlanta 7
Boston 7
Changchun 7
Columbus 7
Jakarta 7
Johannesburg 7
Konya 7
Lanzhou 7
Palermo 7
Fuzhou 6
Hilden 6
Nuremberg 6
Pietramontecorvino 6
Pignola 6
Porto Alegre 6
Redwood City 6
Auburn Hills 5
Baghdad 5
Bursa 5
Chennai 5
Chicago 5
Curitiba 5
Da Nang 5
Haiphong 5
Jinhua 5
Lima 5
Nairobi 5
Phoenix 5
Santo André 5
Stockholm 5
Toronto 5
Washington 5
Wuhan 5
Acquaviva delle Fonti 4
Totale 5.565
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Nome #
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy. 174
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 153
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 148
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 140
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 137
A proteomic study of Montepulciano grape vine under different watered conditions 133
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 131
Textural changes of Canestrello Pugliese cheese measured during storage 129
Influence of irrigation and grape production on the phenolic and volatile fractions of black wine grape “Sangiovese” 128
Use of microfungi in the treatment of oak chips: possible effects on wine 127
Rapid and automatable determination of ochratoxin A in wine based on microextraction by packed sorbent followed by HPLC-FLD 127
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 126
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 126
Use of active compounds for prolonging the shelf life of mozzarella cheese 125
Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste 125
Effect of temperature abuse and improper atmosphere packaging on volatile profile and quality of rocket leaves 125
(Changes of free fatty acids and diglycerides during maturation of Ciauscolo) Evoluzione degli acidi grassi liberi e dei digliceridi nel corso della maturazione del Ciauscolo 122
Color and aroma of Aglianico and Montepulciano wines as affected by ageing on lees in barrel 122
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 122
Acaricide residues in laying hens naturally infested by Red mite Dermanyssus gallinae 120
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 120
Aleatico wine as affected by cryomaceration 119
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 119
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 117
Acaricides residues in laying hens naturally infested by red mite Dermanyssus gallinae 117
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 116
Chemical changes in Apulia tables wines as affected by plastic packages. 116
Caratterizzazione dei copigmenti in vino Primitivo dopo l’affinamento mediante frazionamento cromatografico e spettrometria di massa MS/MS 116
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 115
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 115
Purificazione dei peptidi nei vini e nei mosti 114
Protein extractability of the olive seed and proteomic approach 114
Bioactivities of Lavandula angustifolia essential oil against the stored grain pest Sitophilus granarius. 114
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 113
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 112
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 111
Biodegradable Poly-lactic acid package for the storage of carbonic maceration wine 111
Protein extractability of the olive seed and proteomic approach 109
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 108
Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. 107
Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.) 106
Characterization of caffeic acid enzymatic oxidation by-products by liquid chromatography coupled to electrospray ionization tandem mass spectrometry 105
Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage 105
Biological activity of high molecular weight phenolics from olive mill wastewater 104
Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry 103
Electronic nose characterization of burnt wheat pasta 103
Polymeric materials as packaging for Apulia table wines 103
Vineyard protection with rain-shelter: relationships between radiometric properties of plastic covers and table grape quality 103
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. 100
Quantitation of Major Choline Fractions in Milk and Dietary Supplements using a Phospholipase-D Bioreactor Coupled to a Choline Amperometric Biosensor 99
La bottiglia monodose è di plastica 99
Influence of protein content and drying temperature on pasta quality 97
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 97
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 96
Identification of anthocyanins and anthocyanin-derived pigments in Primitivo red wine by HPLC-ESI-MS/MS 96
Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures 95
Flow injection determination of choline in milk hydrolysates by an immobilized enzyme reactor coupled to a selective hydrogen peroxide amperometric sensor 94
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 94
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 94
Il sorgo nella pasta composita a basso tenore di glutine 93
Evidence of a female-produced sex pheromone in the European pear psylla, Cacopsylla pyri 93
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 90
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 88
Phenolic composition of red grape grown in Southern Italy 87
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 86
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 84
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 84
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 82
Water stress, yield and oil characteristics of partial rootzone drying and deficit irrigated very-high density olive orchard (Olea europaea L. 'Arbequina') 82
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS 82
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 82
Paste funzionali di semola con soia ed orzo 81
Reverse osmosis and nanofiltration membranes for the improvement of must quality 81
Effect of harvest time on table grape quality during on-vine storage 81
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing 80
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 78
Determination of Choline in Milk, Milk Powder, and Soy Lecithin Hydrolysates by Flow Injection Analysis and Amperometric Detection with a Choline Oxidase Based Biosensor 76
Investigation into the presence of acaricide residues in laying hens naturally infected by red mite Dermanyssus gallinae. 76
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 73
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite 70
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 67
What’s now, what’s new and what’s next in virgin olive elaboration systems? A perspective on current knowledge and future trends 66
Polimeric materials as packaging for Apulia table wines 66
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint 64
Volatile profile of Primitivo grape and wine as affected by training system 64
Evaluation of quality and storability of “Italia” table grapes kept on the vine in comparison to cold storage techniques 64
Shelf-life of extra virgin olive oils with lemon and orange 60
Influence of winemaking technologies on phenolic composition of Italian red wines 59
Literature Review on MOOCs on Sensory (Olfactory) Learning 59
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization 58
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 56
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes 51
Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 49
null 48
Behavioural responses of Sitophilus granarius (L.) and Rhyzoperta dominica (F.) to odours of old and modern wheat genotypes 45
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS 40
Effect of soil management and training system on negroamaro wine aroma 39
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite 20
Totale 9.520
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Categoria #
all - tutte 49.850
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 49.850
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021436 0 0 0 0 0 59 115 25 109 99 10 19
2021/2022572 75 0 15 11 55 15 28 36 62 84 38 153
2022/20232.314 198 119 114 171 121 196 27 183 1.080 15 38 52
2023/2024442 73 19 26 17 25 119 16 43 7 14 6 77
2024/20251.465 91 12 64 61 103 266 76 78 338 67 153 156
2025/20261.346 174 279 304 412 160 17 0 0 0 0 0 0
Totale 9.520