statistiche ricercatore

Continente	#
AS - Asia	370
NA - Nord America	366
EU - Europa	212
SA - Sud America	58
AF - Africa	19
Continente sconosciuto - Info sul continente non disponibili	13
Totale	1.038

Nazione	#
US - Stati Uniti d'America	352
IT - Italia	130
SG - Singapore	100
CN - Cina	69
VN - Vietnam	57
BD - Bangladesh	53
BR - Brasile	34
HK - Hong Kong	28
IN - India	18
FR - Francia	15
RU - Federazione Russa	14
KR - Corea	12
ZA - Sudafrica	12
AR - Argentina	8
DE - Germania	8
GB - Regno Unito	8
TR - Turchia	7
NL - Olanda	6
AT - Austria	5
CA - Canada	5
CO - Colombia	5
EC - Ecuador	5
FI - Finlandia	5
JP - Giappone	5
IQ - Iraq	4
PH - Filippine	4
PL - Polonia	4
MX - Messico	3
PK - Pakistan	3
RO - Romania	3
SE - Svezia	3
AE - Emirati Arabi Uniti	2
BE - Belgio	2
CL - Cile	2
ID - Indonesia	2
IE - Irlanda	2
LT - Lituania	2
MA - Marocco	2
PY - Paraguay	2
TT - Trinidad e Tobago	2
AL - Albania	1
BG - Bulgaria	1
BS - Bahamas	1
DK - Danimarca	1
DZ - Algeria	1
ES - Italia	1
ET - Etiopia	1
GT - Guatemala	1
HN - Honduras	1
JM - Giamaica	1
KE - Kenya	1
KZ - Kazakistan	1
LA - Repubblica Popolare Democratica del Laos	1
MD - Moldavia	1
MY - Malesia	1
NG - Nigeria	1
NP - Nepal	1
SA - Arabia Saudita	1
SN - Senegal	1
TH - Thailandia	1
UY - Uruguay	1
VE - Venezuela	1
Totale	1.025

Nome	#
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters	203
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage	155
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties	135
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems	129
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread	91
Effect of water content on gelatinization functionality of flour from sprouted sorghum	86
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility	82
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties	82
Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach	29
Probing the Staling Process in Chickpea Composite Bread Through Dynamic Mechanical Analysis	29
Sustainable Bioprocesses for the Technological Enhancement of Sorghum Flour: Applications in Wheat-Sorghum Composite Bread	10
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems	7
Totale	1.038

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2022/2023	4	0	0	0	0	4	0	0	0	0	0	0	0
2023/2024	48	1	2	0	1	3	1	8	8	0	2	1	21
2024/2025	145	14	7	9	9	10	10	6	5	13	16	12	34
2025/2026	721	36	66	94	75	68	27	57	33	85	55	92	33
2026/2027	120	95	25	0	0	0	0	0	0	0	0	0	0
Totale													1.038