LAMBERTINI, Francesca
 Distribuzione geografica
Continente #
NA - Nord America 403
EU - Europa 394
AS - Asia 182
AF - Africa 15
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 1
Totale 997
Nazione #
US - Stati Uniti d'America 399
CN - Cina 140
IE - Irlanda 98
SE - Svezia 83
FI - Finlandia 79
IT - Italia 55
DE - Germania 34
UA - Ucraina 20
TR - Turchia 19
SG - Singapore 16
CI - Costa d'Avorio 15
GB - Regno Unito 10
BE - Belgio 7
CA - Canada 4
IN - India 3
BD - Bangladesh 2
CZ - Repubblica Ceca 2
EU - Europa 2
IR - Iran 2
NL - Olanda 2
RU - Federazione Russa 2
BR - Brasile 1
FR - Francia 1
LU - Lussemburgo 1
Totale 997
Città #
Dublin 98
Chandler 89
Dearborn 40
Nanjing 31
Jacksonville 26
Ann Arbor 23
Ashburn 23
Beijing 23
New York 20
Izmir 18
Shanghai 18
Abidjan 15
Bremen 15
Princeton 15
Bologna 13
Wilmington 11
Kunming 10
Parma 10
San Mateo 10
Singapore 9
Nanchang 8
Brussels 6
Guangzhou 6
Los Angeles 6
Seattle 6
Des Moines 5
Hefei 5
Helsinki 5
Jiaxing 5
Norwalk 5
Düsseldorf 3
Jinan 3
Redmond 3
Segrate 3
Shenyang 3
Toronto 3
Ardabil 2
Duncan 2
Hangzhou 2
Lanzhou 2
Leawood 2
Milan 2
Munich 2
Ningbo 2
Pune 2
Redwood City 2
Sylhet 2
Taiyuan 2
Taizhou 2
Tianjin 2
Amsterdam 1
Augusta 1
Baotou 1
Bari 1
Boardman 1
Borås 1
Brno 1
Casalgrande 1
Catania 1
Cattolica 1
Changsha 1
Chengdu 1
Frankfurt am Main 1
Fremont 1
Haikou 1
Hebei 1
Houston 1
Huizen 1
Kocaeli 1
Las Vegas 1
Liège 1
Luxembourg 1
Messina 1
Modena 1
Monmouth Junction 1
Montréal 1
Palanzano 1
Quzhou 1
Scottsdale 1
St Petersburg 1
São Paulo 1
Wenzhou 1
Woodbridge 1
Totale 653
Nome #
Nuove Risorse dalla Filiera Avicola 82
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 79
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 76
Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce 74
FOOD FRAUD DETECTION THROUGH SPECIES-SPECIFIC MARKER PEPTIDES 72
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 68
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 66
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 66
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 66
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 66
Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams 65
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce 59
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 58
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 58
Identification and quantification of different species in animal fibres by LC/ESI-MS analysis of keratin-derived proteolytic peptides 55
Totale 1.010
Categoria #
all - tutte 3.406
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 3.406


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020191 36 42 11 4 16 27 22 2 4 15 3 9
2020/202177 0 5 5 10 6 4 9 0 16 2 19 1
2021/202267 0 1 1 8 1 3 3 12 2 5 7 24
2022/2023346 29 44 32 15 38 35 1 21 107 1 12 11
2023/2024127 3 9 2 1 11 36 6 8 1 11 8 31
2024/202523 23 0 0 0 0 0 0 0 0 0 0 0
Totale 1.010