DIANTOM, Agoura
 Distribuzione geografica
Continente #
NA - Nord America 284
EU - Europa 192
AS - Asia 109
AF - Africa 20
Totale 605
Nazione #
US - Stati Uniti d'America 283
CN - Cina 83
IE - Irlanda 78
SE - Svezia 41
IT - Italia 37
CI - Costa d'Avorio 15
SG - Singapore 15
FI - Finlandia 12
DE - Germania 11
TR - Turchia 7
TG - Togo 5
IN - India 4
CZ - Repubblica Ceca 3
FR - Francia 3
GB - Regno Unito 3
RO - Romania 2
AT - Austria 1
CA - Canada 1
PL - Polonia 1
Totale 605
Città #
Chandler 95
Dublin 78
Dearborn 22
Ashburn 20
Shanghai 19
New York 16
Abidjan 15
Chicago 13
Princeton 11
Wilmington 11
Boardman 10
Nanjing 9
Izmir 7
Jinan 7
Ann Arbor 6
Bremen 5
Camerino 5
Changsha 5
Parma 5
Shenyang 5
Beijing 4
Nanchang 4
Tianjin 4
Brno 3
Centro 3
Padova 3
Pune 3
Singapore 3
Acerra 2
Bonate Sopra 2
Bopfingen 2
Coccaglio 2
Kunming 2
Munich 2
San Mateo 2
Trecasali 2
Zhengzhou 2
Baotou 1
Des Moines 1
Fairfield 1
Guangzhou 1
Gunzenhausen 1
Haikou 1
Hebei 1
Helsinki 1
Horia 1
Kraków 1
London 1
Milan 1
Redwood City 1
Salerno 1
Scarborough 1
Seattle 1
Simi Valley 1
Taiyuan 1
Taizhou 1
Timisoara 1
Vienna 1
Wenzhou 1
Woodbridge 1
Zhoushan 1
Écouen 1
Totale 434
Nome #
The use of potato fibre to improve bread physico-chemical properties during storage 65
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 62
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 61
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 55
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 54
A multi-scale approach for pasta quality features assessment 54
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 52
A multi-scale characterisation of the durum wheat pasta cooking process 42
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 39
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 35
A multilevel investigation supported by multivariate analysis for tomato product formulation 34
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 32
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 31
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 23
Totale 639
Categoria #
all - tutte 2.510
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 2.510


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202081 13 5 0 1 4 20 8 1 10 17 2 0
2020/202127 0 0 2 8 4 1 3 3 4 2 0 0
2021/202236 0 0 0 0 3 2 2 4 4 2 0 19
2022/2023267 16 29 13 28 20 32 10 15 94 2 8 0
2023/2024130 6 12 4 3 14 28 11 8 2 6 6 30
2024/202533 33 0 0 0 0 0 0 0 0 0 0 0
Totale 639