LAMBERTINI, Francesca
 Distribuzione geografica
Continente #
NA - Nord America 403
EU - Europa 377
AS - Asia 152
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 1
Totale 935
Nazione #
US - Stati Uniti d'America 399
CN - Cina 123
IE - Irlanda 98
SE - Svezia 83
FI - Finlandia 79
IT - Italia 41
DE - Germania 32
UA - Ucraina 20
TR - Turchia 19
GB - Regno Unito 10
BE - Belgio 7
CA - Canada 4
IN - India 3
SG - Singapore 3
BD - Bangladesh 2
EU - Europa 2
IR - Iran 2
NL - Olanda 2
RU - Federazione Russa 2
BR - Brasile 1
CZ - Repubblica Ceca 1
FR - Francia 1
LU - Lussemburgo 1
Totale 935
Città #
Dublin 98
Chandler 89
Dearborn 40
Nanjing 31
Jacksonville 26
Ann Arbor 23
Ashburn 23
Beijing 23
New York 20
Izmir 18
Bremen 15
Princeton 15
Wilmington 11
Kunming 10
Parma 10
San Mateo 10
Nanchang 8
Brussels 6
Guangzhou 6
Los Angeles 6
Seattle 6
Shanghai 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
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
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 600
Nome #
Nuove Risorse dalla Filiera Avicola 79
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 75
Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce 72
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 72
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 65
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 63
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 63
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 63
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 62
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 62
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 55
Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses 55
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce 55
FOOD FRAUD DETECTION THROUGH SPECIES-SPECIFIC MARKER PEPTIDES 54
Identification and quantification of different species in animal fibres by LC/ESI-MS analysis of keratin-derived proteolytic peptides 53
Totale 948
Categoria #
all - tutte 3.035
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 3.035


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201923 0 0 0 0 0 0 0 0 0 0 23 0
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
2023/202488 3 9 2 1 11 36 6 8 1 11 0 0
Totale 948