statistiche ricercatore

Nome	#
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content	59
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties	50
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality	32
The effect of kneading speed on breadmaking from unrefined wheat flour dough	20
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties	20
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making	18
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods	18
The bread making process of ancient wheat: A semi-structured interview to bakers	18
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour	16
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality	16
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread	15
Techniques and technologies for the breadmaking process with unrefined wheat flours	14
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation	11
Totale	307

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	27	0	0	0	1	1	0	2	5	2	0	11	5
2021/2022	20	1	2	2	5	3	0	1	1	0	0	0	5
2022/2023	131	5	6	3	9	4	12	11	17	54	1	7	2
2023/2024	73	7	16	6	4	8	11	3	2	3	1	2	10
2024/2025	56	8	24	24	0	0	0	0	0	0	0	0	0
Totale													307