IRIS
PATI, SANDRA
 Distribuzione geografica
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Continente #
NA - Nord America 4.361
EU - Europa 3.651
AS - Asia 2.583
SA - Sud America 389
Continente sconosciuto - Info sul continente non disponibili 246
AF - Africa 53
OC - Oceania 4
Totale 11.287
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Nazione #
US - Stati Uniti d'America 4.310
CN - Cina 1.098
IE - Irlanda 864
SG - Singapore 797
IT - Italia 588
UA - Ucraina 575
RU - Federazione Russa 457
SE - Svezia 440
BR - Brasile 302
FR - Francia 247
DE - Germania 157
HK - Hong Kong 152
VN - Vietnam 143
IN - India 125
TR - Turchia 124
FI - Finlandia 123
GB - Regno Unito 102
AR - Argentina 27
CA - Canada 24
IQ - Iraq 22
BD - Bangladesh 21
BE - Belgio 16
ID - Indonesia 15
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
DO - Repubblica Dominicana 4
JO - Giordania 4
NP - Nepal 4
PT - Portogallo 4
SA - Arabia Saudita 4
BH - Bahrain 3
CL - Cile 3
CR - Costa Rica 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
EE - Estonia 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
RO - Romania 1
RS - Serbia 1
SM - San Marino 1
SN - Senegal 1
TJ - Tagikistan 1
Totale 11.046
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Città #
Dublin 864
San Jose 650
Chandler 602
Jacksonville 396
Singapore 385
Nyköping 304
Dearborn 301
Ashburn 235
Beijing 219
Nanjing 206
Hong Kong 149
Dallas 137
Council Bluffs 124
Santa Clara 114
Ann Arbor 95
Princeton 92
Wilmington 91
New York 88
Columbus 80
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
Hebei 37
The Dalles 37
Woodbridge 34
Helsinki 33
Jiaxing 31
Kunming 31
São Paulo 30
Hanoi 26
Guangzhou 25
Jinan 25
Los Angeles 25
Zhengzhou 23
Frankfurt am Main 22
Shanghai 21
Milan 19
Rome 18
Brussels 16
Hangzhou 16
Phoenix 15
Bologna 14
Changsha 14
San Severo 13
Turku 13
Dong Ket 12
Falkenstein 12
Napoli 12
Ningbo 12
Rio de Janeiro 12
Seattle 12
Brooklyn 11
San Francisco 11
Chennai 10
Harpenden 10
Norwalk 10
Taizhou 10
Tokyo 10
Belo Horizonte 9
London 9
Warsaw 9
City of London 8
Haiphong 8
Johannesburg 8
Manfredonia 8
Mumbai 8
Orem 8
Tashkent 8
Atlanta 7
Baghdad 7
Boston 7
Changchun 7
Florence 7
Jakarta 7
Konya 7
Lanzhou 7
Nairobi 7
Nuremberg 7
Palermo 7
Porto Alegre 7
Chicago 6
Curitiba 6
Da Nang 6
Fuzhou 6
Hilden 6
Lima 6
Pietramontecorvino 6
Pignola 6
Redwood City 6
Stockholm 6
Toronto 6
Totale 6.717
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Nome #
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy. 205
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 171
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 171
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 156
Rapid and automatable determination of ochratoxin A in wine based on microextraction by packed sorbent followed by HPLC-FLD 152
Effect of temperature abuse and improper atmosphere packaging on volatile profile and quality of rocket leaves 152
A proteomic study of Montepulciano grape vine under different watered conditions 150
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 149
(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 148
Textural changes of Canestrello Pugliese cheese measured during storage 147
Acaricide residues in laying hens naturally infested by Red mite Dermanyssus gallinae 147
Use of active compounds for prolonging the shelf life of mozzarella cheese 146
Acaricides residues in laying hens naturally infested by red mite Dermanyssus gallinae 145
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 144
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 144
Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste 144
Use of microfungi in the treatment of oak chips: possible effects on wine 143
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 141
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 141
Chemical changes in Apulia tables wines as affected by plastic packages. 140
Influence of irrigation and grape production on the phenolic and volatile fractions of black wine grape “Sangiovese” 140
Color and aroma of Aglianico and Montepulciano wines as affected by ageing on lees in barrel 140
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 139
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 138
Aleatico wine as affected by cryomaceration 138
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 136
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 135
Protein extractability of the olive seed and proteomic approach 135
Protein extractability of the olive seed and proteomic approach 135
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 135
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 134
Caratterizzazione dei copigmenti in vino Primitivo dopo l’affinamento mediante frazionamento cromatografico e spettrometria di massa MS/MS 134
Bioactivities of Lavandula angustifolia essential oil against the stored grain pest Sitophilus granarius. 133
Biodegradable Poly-lactic acid package for the storage of carbonic maceration wine 132
Biological activity of high molecular weight phenolics from olive mill wastewater 129
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 129
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 128
Vineyard protection with rain-shelter: relationships between radiometric properties of plastic covers and table grape quality 128
Characterization of caffeic acid enzymatic oxidation by-products by liquid chromatography coupled to electrospray ionization tandem mass spectrometry 127
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 127
Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures 127
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 127
Purificazione dei peptidi nei vini e nei mosti 125
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 124
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. 124
Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage 123
Electronic nose characterization of burnt wheat pasta 123
Quantitation of Major Choline Fractions in Milk and Dietary Supplements using a Phospholipase-D Bioreactor Coupled to a Choline Amperometric Biosensor 123
Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. 123
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 120
Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.) 119
Polymeric materials as packaging for Apulia table wines 117
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 116
La bottiglia monodose è di plastica 116
Flow injection determination of choline in milk hydrolysates by an immobilized enzyme reactor coupled to a selective hydrogen peroxide amperometric sensor 114
Identification of anthocyanins and anthocyanin-derived pigments in Primitivo red wine by HPLC-ESI-MS/MS 113
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 112
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 111
Influence of protein content and drying temperature on pasta quality 110
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 108
Il sorgo nella pasta composita a basso tenore di glutine 108
Phenolic composition of red grape grown in Southern Italy 107
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 106
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 104
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 102
Evidence of a female-produced sex pheromone in the European pear psylla, Cacopsylla pyri 102
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS 100
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 98
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 98
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 96
Effect of harvest time on table grape quality during on-vine storage 96
Water stress, yield and oil characteristics of partial rootzone drying and deficit irrigated very-high density olive orchard (Olea europaea L. 'Arbequina') 96
Determination of Choline in Milk, Milk Powder, and Soy Lecithin Hydrolysates by Flow Injection Analysis and Amperometric Detection with a Choline Oxidase Based Biosensor 95
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 95
Paste funzionali di semola con soia ed orzo 93
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing 90
Reverse osmosis and nanofiltration membranes for the improvement of must quality 90
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 90
Investigation into the presence of acaricide residues in laying hens naturally infected by red mite Dermanyssus gallinae. 88
Polimeric materials as packaging for Apulia table wines 88
Evaluation of quality and storability of “Italia” table grapes kept on the vine in comparison to cold storage techniques 88
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint 84
Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 82
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 81
Volatile profile of Primitivo grape and wine as affected by training system 80
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite 78
What’s now, what’s new and what’s next in virgin olive elaboration systems? A perspective on current knowledge and future trends 75
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization 73
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes 71
Behavioural responses of Sitophilus granarius (L.) and Rhyzoperta dominica (F.) to odours of old and modern wheat genotypes 71
Literature Review on MOOCs on Sensory (Olfactory) Learning 71
Influence of winemaking technologies on phenolic composition of Italian red wines 68
Shelf-life of extra virgin olive oils with lemon and orange 68
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 63
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS 56
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite 56
Effect of soil management and training system on negroamaro wine aroma 49
Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation 20
Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains 19
Comprehensive study on the migration on non-intentionally added substances from food contact films of PBS, PLA, and their blends 9
Totale 11.287
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Categoria #
all - tutte 56.889
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 56.889
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022497 0 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
2024/20251.459 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
2026/2027258 49 209 0 0 0 0 0 0 0 0 0 0
Totale 11.287