IRIS
PATI, SANDRA
 Distribuzione geografica
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Continente #
NA - Nord America 4.802
EU - Europa 3.664
AS - Asia 2.587
SA - Sud America 393
Continente sconosciuto - Info sul continente non disponibili 247
AF - Africa 53
OC - Oceania 4
Totale 11.750
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Nazione #
US - Stati Uniti d'America 4.739
CN - Cina 1.098
IE - Irlanda 865
SG - Singapore 798
IT - Italia 596
UA - Ucraina 575
RU - Federazione Russa 457
SE - Svezia 440
BR - Brasile 306
FR - Francia 247
DE - Germania 157
HK - Hong Kong 152
VN - Vietnam 143
IN - India 126
TR - Turchia 124
FI - Finlandia 123
GB - Regno Unito 104
CA - Canada 32
AR - Argentina 27
IQ - Iraq 22
BD - Bangladesh 21
ID - Indonesia 17
BE - Belgio 16
NL - Olanda 14
EC - Ecuador 13
JP - Giappone 13
CO - Colombia 12
ES - Italia 12
PL - Polonia 11
VE - Venezuela 11
MX - Messico 10
ZA - Sudafrica 10
LT - Lituania 9
PY - Paraguay 9
UZ - Uzbekistan 9
KE - Kenya 8
MA - Marocco 8
PE - Perù 8
PK - Pakistan 8
KR - Corea 7
AT - Austria 6
CZ - Repubblica Ceca 6
EG - Egitto 6
EU - Europa 6
GR - Grecia 6
TH - Thailandia 5
TN - Tunisia 5
AE - Emirati Arabi Uniti 4
CR - Costa Rica 4
DO - Repubblica Dominicana 4
JO - Giordania 4
NP - Nepal 4
PT - Portogallo 4
SA - Arabia Saudita 4
BH - Bahrain 3
CL - Cile 3
EE - Estonia 3
ET - Etiopia 3
GE - Georgia 3
HN - Honduras 3
IL - Israele 3
IR - Iran 3
JM - Giamaica 3
NZ - Nuova Zelanda 3
TW - Taiwan 3
UY - Uruguay 3
AL - Albania 2
BY - Bielorussia 2
CG - Congo 2
CI - Costa d'Avorio 2
CV - Capo Verde 2
KW - Kuwait 2
KZ - Kazakistan 2
OM - Oman 2
PH - Filippine 2
SY - Repubblica araba siriana 2
AO - Angola 1
AU - Australia 1
BG - Bulgaria 1
BO - Bolivia 1
CM - Camerun 1
CW - ???statistics.table.value.countryCode.CW??? 1
DK - Danimarca 1
DZ - Algeria 1
GD - Grenada 1
GM - Gambi 1
GT - Guatemala 1
HR - Croazia 1
HU - Ungheria 1
KY - Cayman, isole 1
LB - Libano 1
MD - Moldavia 1
MU - Mauritius 1
MY - Malesia 1
NI - Nicaragua 1
NO - Norvegia 1
PR - Porto Rico 1
RO - Romania 1
RS - Serbia 1
SM - San Marino 1
Totale 11.505
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Città #
Dublin 864
San Jose 709
Chandler 603
Jacksonville 396
Singapore 385
Nyköping 304
Dearborn 301
Ashburn 289
Beijing 219
Nanjing 206
Hong Kong 149
Dallas 146
Council Bluffs 127
Santa Clara 118
Ann Arbor 95
New York 94
Princeton 94
Wilmington 92
Columbus 90
Lauterbourg 79
Nanchang 77
Foggia 70
San Mateo 69
Moscow 57
Boardman 53
Munich 51
Ho Chi Minh City 45
Tianjin 45
Shenyang 43
Des Moines 41
Bari 40
Los Angeles 40
Hebei 37
The Dalles 37
Woodbridge 34
Helsinki 33
Jiaxing 31
Kunming 31
São Paulo 30
Phoenix 29
Hanoi 26
Seattle 26
Guangzhou 25
Jinan 25
Zhengzhou 23
Frankfurt am Main 22
Shanghai 21
Milan 19
Rome 19
Fresno 17
Brussels 16
Hangzhou 16
Bologna 14
Changsha 14
San Severo 13
Turku 13
Chicago 12
Dong Ket 12
Falkenstein 12
Long Beach 12
Napoli 12
Ningbo 12
Rio de Janeiro 12
Brooklyn 11
San Francisco 11
Atlanta 10
Chennai 10
Harpenden 10
Norwalk 10
Taizhou 10
Tokyo 10
Belo Horizonte 9
London 9
Orem 9
Warsaw 9
City of London 8
Haiphong 8
Johannesburg 8
Manfredonia 8
Mumbai 8
Tashkent 8
Baghdad 7
Boston 7
Changchun 7
Florence 7
Jakarta 7
Konya 7
Lanzhou 7
Montreal 7
Nairobi 7
New Providence 7
Nuremberg 7
Palermo 7
Porto Alegre 7
Curitiba 6
Da Nang 6
Fuzhou 6
Hilden 6
Lima 6
Madison 6
Totale 6.939
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Nome #
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy. 208
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 175
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 174
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 166
Rapid and automatable determination of ochratoxin A in wine based on microextraction by packed sorbent followed by HPLC-FLD 157
Effect of temperature abuse and improper atmosphere packaging on volatile profile and quality of rocket leaves 156
(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 155
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 154
Use of microfungi in the treatment of oak chips: possible effects on wine 154
A proteomic study of Montepulciano grape vine under different watered conditions 154
Use of active compounds for prolonging the shelf life of mozzarella cheese 152
Textural changes of Canestrello Pugliese cheese measured during storage 151
Acaricide residues in laying hens naturally infested by Red mite Dermanyssus gallinae 150
Acaricides residues in laying hens naturally infested by red mite Dermanyssus gallinae 150
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 149
Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste 149
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 147
Chemical changes in Apulia tables wines as affected by plastic packages. 147
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 147
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 145
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 145
Influence of irrigation and grape production on the phenolic and volatile fractions of black wine grape “Sangiovese” 143
Color and aroma of Aglianico and Montepulciano wines as affected by ageing on lees in barrel 143
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 143
Aleatico wine as affected by cryomaceration 143
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 143
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 142
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 141
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 141
Quantitation of Major Choline Fractions in Milk and Dietary Supplements using a Phospholipase-D Bioreactor Coupled to a Choline Amperometric Biosensor 138
Biodegradable Poly-lactic acid package for the storage of carbonic maceration wine 138
Caratterizzazione dei copigmenti in vino Primitivo dopo l’affinamento mediante frazionamento cromatografico e spettrometria di massa MS/MS 138
Protein extractability of the olive seed and proteomic approach 138
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 137
Protein extractability of the olive seed and proteomic approach 137
Bioactivities of Lavandula angustifolia essential oil against the stored grain pest Sitophilus granarius. 137
Biological activity of high molecular weight phenolics from olive mill wastewater 135
Characterization of caffeic acid enzymatic oxidation by-products by liquid chromatography coupled to electrospray ionization tandem mass spectrometry 132
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 132
Vineyard protection with rain-shelter: relationships between radiometric properties of plastic covers and table grape quality 132
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 131
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 131
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 129
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. 128
Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. 128
Purificazione dei peptidi nei vini e nei mosti 127
Electronic nose characterization of burnt wheat pasta 127
Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures 127
Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage 126
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 126
Flow injection determination of choline in milk hydrolysates by an immobilized enzyme reactor coupled to a selective hydrogen peroxide amperometric sensor 125
Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.) 123
Polymeric materials as packaging for Apulia table wines 121
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 120
La bottiglia monodose è di plastica 119
Identification of anthocyanins and anthocyanin-derived pigments in Primitivo red wine by HPLC-ESI-MS/MS 118
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 116
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 115
Influence of protein content and drying temperature on pasta quality 113
Phenolic composition of red grape grown in Southern Italy 112
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 110
Il sorgo nella pasta composita a basso tenore di glutine 110
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 109
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 108
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 105
Evidence of a female-produced sex pheromone in the European pear psylla, Cacopsylla pyri 104
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS 104
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 101
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 101
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 101
Determination of Choline in Milk, Milk Powder, and Soy Lecithin Hydrolysates by Flow Injection Analysis and Amperometric Detection with a Choline Oxidase Based Biosensor 100
Effect of harvest time on table grape quality during on-vine storage 100
Water stress, yield and oil characteristics of partial rootzone drying and deficit irrigated very-high density olive orchard (Olea europaea L. 'Arbequina') 100
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 96
Paste funzionali di semola con soia ed orzo 95
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing 95
Reverse osmosis and nanofiltration membranes for the improvement of must quality 94
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 94
Polimeric materials as packaging for Apulia table wines 94
Evaluation of quality and storability of “Italia” table grapes kept on the vine in comparison to cold storage techniques 93
Investigation into the presence of acaricide residues in laying hens naturally infected by red mite Dermanyssus gallinae. 90
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint 88
Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 87
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes 84
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 84
Volatile profile of Primitivo grape and wine as affected by training system 83
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite 82
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization 80
What’s now, what’s new and what’s next in virgin olive elaboration systems? A perspective on current knowledge and future trends 79
Behavioural responses of Sitophilus granarius (L.) and Rhyzoperta dominica (F.) to odours of old and modern wheat genotypes 78
Literature Review on MOOCs on Sensory (Olfactory) Learning 75
Influence of winemaking technologies on phenolic composition of Italian red wines 73
Shelf-life of extra virgin olive oils with lemon and orange 70
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 65
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite 62
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS 59
Effect of soil management and training system on negroamaro wine aroma 54
Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation 25
Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains 24
Comprehensive study on the migration on non-intentionally added substances from food contact films of PBS, PLA, and their blends 12
Totale 11.748
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Categoria #
all - tutte 58.724
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 58.724
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022482 0 0 0 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
2024/20251.459 91 12 64 61 103 263 75 78 338 67 152 155
2025/20262.861 172 273 302 409 159 150 592 281 175 182 68 98
2026/2027721 49 231 222 219 0 0 0 0 0 0 0 0
Totale 11.750