IRIS
PATI, SANDRA
 Distribuzione geografica
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Continente #
NA - Nord America 4.127
EU - Europa 3.638
AS - Asia 2.566
SA - Sud America 386
AF - Africa 53
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 4
Totale 10.781
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Nazione #
US - Stati Uniti d'America 4.081
CN - Cina 1.089
IE - Irlanda 864
SG - Singapore 793
IT - Italia 580
UA - Ucraina 573
RU - Federazione Russa 457
SE - Svezia 440
BR - Brasile 301
FR - Francia 247
DE - Germania 157
HK - Hong Kong 151
VN - Vietnam 143
IN - India 124
TR - Turchia 124
FI - Finlandia 122
GB - Regno Unito 102
AR - Argentina 27
CA - Canada 23
IQ - Iraq 22
BD - Bangladesh 21
BE - Belgio 16
ID - Indonesia 15
NL - Olanda 14
JP - Giappone 13
CO - Colombia 12
EC - Ecuador 12
ES - Italia 11
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
PK - Pakistan 8
KR - Corea 7
PE - Perù 7
AT - Austria 6
CZ - Repubblica Ceca 6
EG - Egitto 6
EU - Europa 6
GR - Grecia 6
TH - Thailandia 5
TN - Tunisia 5
DO - Repubblica Dominicana 4
JO - Giordania 4
NP - Nepal 4
PT - Portogallo 4
SA - Arabia Saudita 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
CL - Cile 3
ET - Etiopia 3
GE - Georgia 3
IL - Israele 3
IR - Iran 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
CR - Costa Rica 2
CV - Capo Verde 2
HN - Honduras 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
JM - Giamaica 1
KY - Cayman, isole 1
LB - Libano 1
MD - Moldavia 1
MU - Mauritius 1
NI - Nicaragua 1
NO - Norvegia 1
RO - Romania 1
SM - San Marino 1
SN - Senegal 1
TJ - Tagikistan 1
TT - Trinidad e Tobago 1
ZM - Zambia 1
Totale 10.781
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Città #
Dublin 864
San Jose 643
Chandler 602
Jacksonville 396
Singapore 381
Nyköping 304
Dearborn 301
Ashburn 231
Beijing 212
Nanjing 206
Hong Kong 148
Dallas 137
Santa Clara 110
Ann Arbor 95
Princeton 92
Wilmington 91
New York 86
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 32
Jiaxing 31
Kunming 31
São Paulo 30
Council Bluffs 27
Hanoi 26
Guangzhou 25
Jinan 25
Los Angeles 24
Zhengzhou 23
Frankfurt am Main 22
Shanghai 21
Milan 19
Brussels 16
Hangzhou 16
Rome 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
Columbus 7
Florence 7
Jakarta 7
Konya 7
Lanzhou 7
Nairobi 7
Nuremberg 7
Palermo 7
Porto Alegre 7
Curitiba 6
Da Nang 6
Fuzhou 6
Hilden 6
Pietramontecorvino 6
Pignola 6
Redwood City 6
Stockholm 6
Toronto 6
Washington 6
Auburn Hills 5
Bitonto 5
Totale 6.502
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Nome #
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy. 203
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 169
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 167
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 154
Rapid and automatable determination of ochratoxin A in wine based on microextraction by packed sorbent followed by HPLC-FLD 149
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 148
A proteomic study of Montepulciano grape vine under different watered conditions 147
Effect of temperature abuse and improper atmosphere packaging on volatile profile and quality of rocket leaves 147
(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 145
Textural changes of Canestrello Pugliese cheese measured during storage 144
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 143
Acaricides residues in laying hens naturally infested by red mite Dermanyssus gallinae 143
Use of active compounds for prolonging the shelf life of mozzarella cheese 142
Acaricide residues in laying hens naturally infested by Red mite Dermanyssus gallinae 142
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 141
Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste 141
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 140
Use of microfungi in the treatment of oak chips: possible effects on wine 139
Color and aroma of Aglianico and Montepulciano wines as affected by ageing on lees in barrel 139
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 139
Chemical changes in Apulia tables wines as affected by plastic packages. 138
Influence of irrigation and grape production on the phenolic and volatile fractions of black wine grape “Sangiovese” 137
Aleatico wine as affected by cryomaceration 136
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 135
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 135
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 134
Protein extractability of the olive seed and proteomic approach 133
Protein extractability of the olive seed and proteomic approach 133
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 133
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 132
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 131
Caratterizzazione dei copigmenti in vino Primitivo dopo l’affinamento mediante frazionamento cromatografico e spettrometria di massa MS/MS 131
Bioactivities of Lavandula angustifolia essential oil against the stored grain pest Sitophilus granarius. 130
Biodegradable Poly-lactic acid package for the storage of carbonic maceration wine 129
Biological activity of high molecular weight phenolics from olive mill wastewater 127
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 126
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 125
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 125
Vineyard protection with rain-shelter: relationships between radiometric properties of plastic covers and table grape quality 124
Purificazione dei peptidi nei vini e nei mosti 123
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 123
Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures 123
Characterization of caffeic acid enzymatic oxidation by-products by liquid chromatography coupled to electrospray ionization tandem mass spectrometry 122
Quantitation of Major Choline Fractions in Milk and Dietary Supplements using a Phospholipase-D Bioreactor Coupled to a Choline Amperometric Biosensor 122
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. 122
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 121
Electronic nose characterization of burnt wheat pasta 120
Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. 120
Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage 119
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 117
Polymeric materials as packaging for Apulia table wines 115
Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.) 115
La bottiglia monodose è di plastica 114
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 113
Flow injection determination of choline in milk hydrolysates by an immobilized enzyme reactor coupled to a selective hydrogen peroxide amperometric sensor 112
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 111
Identification of anthocyanins and anthocyanin-derived pigments in Primitivo red wine by HPLC-ESI-MS/MS 110
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 109
Influence of protein content and drying temperature on pasta quality 108
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 106
Phenolic composition of red grape grown in Southern Italy 105
Il sorgo nella pasta composita a basso tenore di glutine 105
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 103
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 101
Evidence of a female-produced sex pheromone in the European pear psylla, Cacopsylla pyri 101
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 99
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS 98
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 97
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 96
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 94
Water stress, yield and oil characteristics of partial rootzone drying and deficit irrigated very-high density olive orchard (Olea europaea L. 'Arbequina') 93
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 93
Effect of harvest time on table grape quality during on-vine storage 92
Determination of Choline in Milk, Milk Powder, and Soy Lecithin Hydrolysates by Flow Injection Analysis and Amperometric Detection with a Choline Oxidase Based Biosensor 91
Paste funzionali di semola con soia ed orzo 91
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 89
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing 88
Reverse osmosis and nanofiltration membranes for the improvement of must quality 87
Polimeric materials as packaging for Apulia table wines 87
Investigation into the presence of acaricide residues in laying hens naturally infected by red mite Dermanyssus gallinae. 86
Evaluation of quality and storability of “Italia” table grapes kept on the vine in comparison to cold storage techniques 85
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint 81
Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 78
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 78
Volatile profile of Primitivo grape and wine as affected by training system 76
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite 76
What’s now, what’s new and what’s next in virgin olive elaboration systems? A perspective on current knowledge and future trends 71
Literature Review on MOOCs on Sensory (Olfactory) Learning 70
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes 69
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization 69
Behavioural responses of Sitophilus granarius (L.) and Rhyzoperta dominica (F.) to odours of old and modern wheat genotypes 67
Influence of winemaking technologies on phenolic composition of Italian red wines 67
Shelf-life of extra virgin olive oils with lemon and orange 66
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 60
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS 53
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite 53
Effect of soil management and training system on negroamaro wine aroma 47
Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation 17
Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains 15
Comprehensive study on the migration on non-intentionally added substances from food contact films of PBS, PLA, and their blends 5
Totale 11.020
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Categoria #
all - tutte 54.837
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 54.837
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202119 0 0 0 0 0 0 0 0 0 0 0 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
2024/20251.459 91 12 64 61 103 263 75 78 338 67 152 155
2025/20262.852 172 273 302 409 159 150 592 281 175 182 68 89
Totale 11.020