IRIS
PATI, SANDRA
 Distribuzione geografica
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Continente #
EU - Europa 2.750
NA - Nord America 2.666
AS - Asia 971
Continente sconosciuto - Info sul continente non disponibili 6
SA - Sud America 5
OC - Oceania 2
AF - Africa 1
Totale 6.401
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Nazione #
US - Stati Uniti d'America 2.663
IE - Irlanda 863
CN - Cina 729
UA - Ucraina 569
IT - Italia 455
SE - Svezia 434
FR - Francia 156
TR - Turchia 113
FI - Finlandia 96
IN - India 93
GB - Regno Unito 67
DE - Germania 66
BE - Belgio 13
VN - Vietnam 12
RU - Federazione Russa 7
ES - Italia 6
EU - Europa 6
KR - Corea 5
BR - Brasile 4
HK - Hong Kong 3
IR - Iran 3
JP - Giappone 3
LT - Lituania 3
NL - Olanda 3
PT - Portogallo 3
TH - Thailandia 3
TW - Taiwan 3
BY - Bielorussia 2
CA - Canada 2
GR - Grecia 2
IL - Israele 2
NZ - Nuova Zelanda 2
AT - Austria 1
CO - Colombia 1
CR - Costa Rica 1
DZ - Algeria 1
HR - Croazia 1
HU - Ungheria 1
ID - Indonesia 1
PL - Polonia 1
SG - Singapore 1
SM - San Marino 1
Totale 6.401
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Città #
Dublin 863
Chandler 602
Jacksonville 396
Nyköping 304
Dearborn 301
Nanjing 206
Beijing 97
Ann Arbor 95
Princeton 92
Wilmington 91
New York 78
Nanchang 77
Ashburn 76
San Mateo 69
Foggia 68
Tianjin 45
Shenyang 43
Des Moines 41
Hebei 37
Woodbridge 34
Bari 33
Kunming 31
Boardman 29
Jiaxing 28
Jinan 25
Zhengzhou 23
Helsinki 22
Hangzhou 16
Changsha 14
Milan 14
Brussels 13
San Severo 13
Dong Ket 12
Napoli 12
Ningbo 12
Rome 11
Harpenden 10
Norwalk 10
Bologna 9
Seattle 9
Taizhou 9
Guangzhou 8
Changchun 7
Konya 7
Lanzhou 7
Palermo 7
Fuzhou 6
Hilden 6
Pietramontecorvino 6
Pignola 6
Redwood City 6
Auburn Hills 5
Los Angeles 5
Washington 5
Acquaviva delle Fonti 4
Arsiero 4
London 4
Molfetta 4
Shanghai 4
Stilo 4
Taranto 4
Adana 3
Dijon 3
Ercolano 3
Haikou 3
Hanover 3
Kocaeli 3
Madrid 3
Matera 3
Mola Di Bari 3
Muzzana del Turgnano 3
Padova 3
Saint Petersburg 3
Solbiate Olona 3
Stevenage 3
Vilnius 3
Acquasparta 2
Adelfia 2
Altopascio 2
Asti 2
Athens 2
Augusta 2
Bangkok 2
Bentivoglio 2
Borås 2
Chicago 2
Frankfurt am Main 2
Hefei 2
Istanbul 2
Jaipur 2
Jinhua 2
Lamesa 2
Lentini 2
Modena 2
Naples 2
Pedaso 2
Pescara 2
Pune 2
Ripa Teatina 2
Rockville 2
Totale 4.172
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Nome #
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy. 143
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 124
Use of microfungi in the treatment of oak chips: possible effects on wine 109
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 108
40. C. Lamacchia, A. Schiavulli, B. La Gatta, S.Pati , G. Petrella e A. Di Luccia 106
Textural changes of Canestrello Pugliese cheese measured during storage 98
Influence of irrigation and grape production on the phenolic and volatile fractions of black wine grape “Sangiovese” 95
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 94
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 94
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 94
Rapid and automatable determination of ochratoxin A in wine based on microextraction by packed sorbent followed by HPLC-FLD 94
Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste 93
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 92
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 92
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 92
Caratterizzazione dei copigmenti in vino Primitivo dopo l’affinamento mediante frazionamento cromatografico e spettrometria di massa MS/MS 92
A proteomic study of Montepulciano grape vine under different watered conditions 92
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 91
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 91
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 89
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 88
Use of active compounds for prolonging the shelf life of mozzarella cheese 88
Aleatico wine as affected by cryomaceration 88
Protein extractability of the olive seed and proteomic approach 87
Bioactivities of Lavandula angustifolia essential oil against the stored grain pest Sitophilus granarius. 86
Purificazione dei peptidi nei vini e nei mosti 85
(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 85
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 84
Polymeric materials as packaging for Apulia table wines 83
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 83
Biodegradable Poly-lactic acid package for the storage of carbonic maceration wine 82
Chemical changes in Apulia tables wines as affected by plastic packages. 82
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 79
Color and aroma of Aglianico and Montepulciano wines as affected by ageing on lees in barrel 79
Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage 78
Characterization of caffeic acid enzymatic oxidation by-products by liquid chromatography coupled to electrospray ionization tandem mass spectrometry 77
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 77
La bottiglia monodose è di plastica 77
Electronic nose characterization of burnt wheat pasta 76
Acaricide residues in laying hens naturally infested by Red mite Dermanyssus gallinae 75
Protein extractability of the olive seed and proteomic approach 74
Acaricides residues in laying hens naturally infested by red mite Dermanyssus gallinae 73
Influence of protein content and drying temperature on pasta quality 72
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 72
Effect of temperature abuse and improper atmosphere packaging on volatile profile and quality of rocket leaves 72
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 71
Biological activity of high molecular weight phenolics from olive mill wastewater 71
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 70
Identification of anthocyanins and anthocyanin-derived pigments in Primitivo red wine by HPLC-ESI-MS/MS 70
Il sorgo nella pasta composita a basso tenore di glutine 69
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 69
Flow injection determination of choline in milk hydrolysates by an immobilized enzyme reactor coupled to a selective hydrogen peroxide amperometric sensor 68
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. 68
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 68
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 68
Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.) 67
Quantitation of Major Choline Fractions in Milk and Dietary Supplements using a Phospholipase-D Bioreactor Coupled to a Choline Amperometric Biosensor 66
Evidence of a female-produced sex pheromone in the European pear psylla, Cacopsylla pyri 66
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 65
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 64
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 64
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 63
Water stress, yield and oil characteristics of partial rootzone drying and deficit irrigated very-high density olive orchard (Olea europaea L. 'Arbequina') 63
Phenolic composition of red grape grown in Southern Italy 61
Effect of harvest time on table grape quality during on-vine storage 61
Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. 60
Reverse osmosis and nanofiltration membranes for the improvement of must quality 60
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 59
Determination of Choline in Milk, Milk Powder, and Soy Lecithin Hydrolysates by Flow Injection Analysis and Amperometric Detection with a Choline Oxidase Based Biosensor 58
Investigation into the presence of acaricide residues in laying hens naturally infected by red mite Dermanyssus gallinae. 57
What’s now, what’s new and what’s next in virgin olive elaboration systems? A perspective on current knowledge and future trends 56
Vineyard protection with rain-shelter: relationships between radiometric properties of plastic covers and table grape quality 56
Paste funzionali di semola con soia ed orzo 54
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite 54
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 53
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS 52
Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures 51
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing 50
Volatile profile of Primitivo grape and wine as affected by training system 49
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 49
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 49
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 47
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 45
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite 44
Influence of winemaking technologies on phenolic composition of Italian red wines 42
Evaluation of quality and storability of “Italia” table grapes kept on the vine in comparison to cold storage techniques 36
Polimeric materials as packaging for Apulia table wines 35
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint 34
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 33
Literature Review on MOOCs on Sensory (Olfactory) Learning 32
Effect of soil management and training system on negroamaro wine aroma 21
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS 20
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization 16
Shelf-life of extra virgin olive oils with lemon and orange 15
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes 14
Totale 6.618
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Categoria #
all - tutte 26.668
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 26.668
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019159 0 0 0 0 0 0 0 0 0 24 34 101
2019/20201.417 271 151 99 29 200 182 196 25 118 13 115 18
2020/2021726 91 10 94 3 92 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
2023/2024351 73 19 26 17 25 119 16 43 7 6 0 0
Totale 6.618