IRIS
PATI, SANDRA
 Distribuzione geografica
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Continente #
NA - Nord America 3.946
EU - Europa 3.596
AS - Asia 2.550
SA - Sud America 386
AF - Africa 53
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 4
Totale 10.542
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Nazione #
US - Stati Uniti d'America 3.902
CN - Cina 1.079
IE - Irlanda 864
SG - Singapore 791
UA - Ucraina 573
IT - Italia 550
RU - Federazione Russa 457
SE - Svezia 440
BR - Brasile 301
FR - Francia 247
DE - Germania 157
HK - Hong Kong 150
VN - Vietnam 143
IN - India 124
TR - Turchia 124
FI - Finlandia 122
GB - Regno Unito 95
AR - Argentina 27
IQ - Iraq 22
CA - Canada 21
BD - Bangladesh 18
BE - Belgio 16
ID - Indonesia 15
JP - Giappone 13
NL - Olanda 13
CO - Colombia 12
EC - Ecuador 12
ES - Italia 11
VE - Venezuela 11
MX - Messico 10
PL - Polonia 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
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
GR - Grecia 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 10.542
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Città #
Dublin 864
Chandler 602
San Jose 503
Jacksonville 396
Singapore 381
Nyköping 304
Dearborn 301
Ashburn 229
Beijing 208
Nanjing 206
Hong Kong 147
Dallas 136
Santa Clara 109
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
Bologna 14
Changsha 14
Rome 13
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
Haiphong 8
Johannesburg 8
Manfredonia 8
Mumbai 8
Orem 8
Tashkent 8
Atlanta 7
Baghdad 7
Boston 7
Changchun 7
Columbus 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
Auburn Hills 5
Bitonto 5
Bursa 5
Chicago 5
Dhaka 5
Totale 6.345
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Nome #
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy. 192
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 167
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 164
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 152
Rapid and automatable determination of ochratoxin A in wine based on microextraction by packed sorbent followed by HPLC-FLD 147
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 146
A proteomic study of Montepulciano grape vine under different watered conditions 144
Effect of temperature abuse and improper atmosphere packaging on volatile profile and quality of rocket leaves 144
(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 143
Textural changes of Canestrello Pugliese cheese measured during storage 142
Use of active compounds for prolonging the shelf life of mozzarella cheese 141
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 140
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 139
Acaricides residues in laying hens naturally infested by red mite Dermanyssus gallinae 139
Design and implementation of an automatically controlled malaxer pilot plant equipped with an in-line oxygen injection system into the olive paste 139
Use of microfungi in the treatment of oak chips: possible effects on wine 138
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 138
Color and aroma of Aglianico and Montepulciano wines as affected by ageing on lees in barrel 137
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 137
Chemical changes in Apulia tables wines as affected by plastic packages. 136
Influence of irrigation and grape production on the phenolic and volatile fractions of black wine grape “Sangiovese” 136
Aleatico wine as affected by cryomaceration 134
Acaricide residues in laying hens naturally infested by Red mite Dermanyssus gallinae 133
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 132
Protein extractability of the olive seed and proteomic approach 131
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 131
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 130
Protein extractability of the olive seed and proteomic approach 130
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 130
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 130
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 128
Caratterizzazione dei copigmenti in vino Primitivo dopo l’affinamento mediante frazionamento cromatografico e spettrometria di massa MS/MS 128
Bioactivities of Lavandula angustifolia essential oil against the stored grain pest Sitophilus granarius. 127
Biodegradable Poly-lactic acid package for the storage of carbonic maceration wine 126
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 125
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 123
Biological activity of high molecular weight phenolics from olive mill wastewater 122
Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures 122
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 122
Purificazione dei peptidi nei vini e nei mosti 121
Quantitation of Major Choline Fractions in Milk and Dietary Supplements using a Phospholipase-D Bioreactor Coupled to a Choline Amperometric Biosensor 121
Characterization of caffeic acid enzymatic oxidation by-products by liquid chromatography coupled to electrospray ionization tandem mass spectrometry 120
Vineyard protection with rain-shelter: relationships between radiometric properties of plastic covers and table grape quality 120
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 119
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine 119
Electronic nose characterization of burnt wheat pasta 118
Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. 118
Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage 116
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. 116
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 114
La bottiglia monodose è di plastica 113
Polymeric materials as packaging for Apulia table wines 112
Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.) 112
Flow injection determination of choline in milk hydrolysates by an immobilized enzyme reactor coupled to a selective hydrogen peroxide amperometric sensor 111
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 110
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 109
Influence of protein content and drying temperature on pasta quality 107
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 106
Identification of anthocyanins and anthocyanin-derived pigments in Primitivo red wine by HPLC-ESI-MS/MS 105
Phenolic composition of red grape grown in Southern Italy 104
Influence of glutathione addition on volatile profile of Trebbiano and Bombino bianco wines. 103
Il sorgo nella pasta composita a basso tenore di glutine 102
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 101
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 100
Evidence of a female-produced sex pheromone in the European pear psylla, Cacopsylla pyri 100
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 98
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS 97
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 96
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 94
Water stress, yield and oil characteristics of partial rootzone drying and deficit irrigated very-high density olive orchard (Olea europaea L. 'Arbequina') 92
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine 92
Effect of harvest time on table grape quality during on-vine storage 91
Determination of Choline in Milk, Milk Powder, and Soy Lecithin Hydrolysates by Flow Injection Analysis and Amperometric Detection with a Choline Oxidase Based Biosensor 90
Paste funzionali di semola con soia ed orzo 90
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing 88
Influence of training system on volatile and sensory profiles of Primitivo grapes and wines 88
Reverse osmosis and nanofiltration membranes for the improvement of must quality 87
Investigation into the presence of acaricide residues in laying hens naturally infected by red mite Dermanyssus gallinae. 86
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 86
Polimeric materials as packaging for Apulia table wines 84
Evaluation of quality and storability of “Italia” table grapes kept on the vine in comparison to cold storage techniques 83
Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint 79
Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation 78
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite 76
Volatile profile of Primitivo grape and wine as affected by training system 75
Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach 73
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 69
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization 67
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes 66
Shelf-life of extra virgin olive oils with lemon and orange 66
Influence of winemaking technologies on phenolic composition of Italian red wines 65
Behavioural responses of Sitophilus granarius (L.) and Rhyzoperta dominica (F.) to odours of old and modern wheat genotypes 63
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 60
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite 52
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS 49
Effect of soil management and training system on negroamaro wine aroma 46
Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation 10
Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains 9
Totale 10.778
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Categoria #
all - tutte 52.345
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 52.345
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021128 0 0 0 0 0 0 0 0 0 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
2024/20251.459 91 12 64 61 103 263 75 78 338 67 152 155
2025/20262.610 172 273 302 409 159 150 592 281 175 97 0 0
Totale 10.778