LAMBERTINI, Francesca
 Distribuzione geografica
Continente #
NA - Nord America 435
EU - Europa 405
AS - Asia 225
AF - Africa 15
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 1
Totale 1.083
Nazione #
US - Stati Uniti d'America 427
CN - Cina 141
IE - Irlanda 98
SE - Svezia 83
FI - Finlandia 80
SG - Singapore 58
IT - Italia 57
DE - Germania 39
UA - Ucraina 20
TR - Turchia 19
CI - Costa d'Avorio 15
GB - Regno Unito 12
CA - Canada 8
BE - Belgio 7
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
LT - Lituania 1
LU - Lussemburgo 1
Totale 1.083
Città #
Dublin 98
Chandler 89
Singapore 50
Dearborn 40
Nanjing 31
Jacksonville 26
Ann Arbor 23
Ashburn 23
Beijing 23
New York 20
Izmir 18
Shanghai 18
Boardman 16
Abidjan 15
Bremen 15
Princeton 15
Bologna 13
Wilmington 11
Kunming 10
Parma 10
San Mateo 10
Nanchang 8
Toronto 7
Brussels 6
Guangzhou 6
Helsinki 6
Los Angeles 6
Seattle 6
Des Moines 5
Frankfurt am Main 5
Hefei 5
Jiaxing 5
Norwalk 5
Düsseldorf 3
Jinan 3
Redmond 3
Santa Clara 3
Segrate 3
Shenyang 3
Ardabil 2
Duncan 2
Hangzhou 2
Lanzhou 2
Leawood 2
London 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
Borås 1
Brno 1
Casalgrande 1
Catania 1
Cattolica 1
Changsha 1
Chengdu 1
Dallas 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
Newark 1
Palanzano 1
Quzhou 1
Scottsdale 1
St Petersburg 1
São Paulo 1
Wenzhou 1
Woodbridge 1
Wuyuan 1
Totale 726
Nome #
Nuove Risorse dalla Filiera Avicola 88
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 85
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 82
Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce 81
FOOD FRAUD DETECTION THROUGH SPECIES-SPECIFIC MARKER PEPTIDES 78
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 74
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 72
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 72
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 71
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 71
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 70
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce 66
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 63
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 62
Identification and quantification of different species in animal fibres by LC/ESI-MS analysis of keratin-derived proteolytic peptides 61
Totale 1.096
Categoria #
all - tutte 4.115
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 4.115


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202098 0 0 0 0 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
2024/2025109 23 17 17 21 31 0 0 0 0 0 0 0
Totale 1.096