IRIS
PARENTI, Ottavia
 Distribuzione geografica
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Continente #
NA - Nord America 186
EU - Europa 181
AS - Asia 95
AF - Africa 3
SA - Sud America 3
Totale 468
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Nazione #
US - Stati Uniti d'America 185
SG - Singapore 55
IT - Italia 54
IE - Irlanda 47
CN - Cina 19
FR - Francia 17
SE - Svezia 17
ID - Indonesia 12
RU - Federazione Russa 8
BE - Belgio 7
AT - Austria 4
GB - Regno Unito 4
NL - Olanda 4
DE - Germania 3
ES - Italia 3
HU - Ungheria 3
LT - Lituania 3
TR - Turchia 3
BR - Brasile 2
FI - Finlandia 2
IN - India 2
JP - Giappone 2
NG - Nigeria 2
AR - Argentina 1
BD - Bangladesh 1
CA - Canada 1
EE - Estonia 1
HR - Croazia 1
NO - Norvegia 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
UA - Ucraina 1
ZA - Sudafrica 1
Totale 468
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Città #
Dublin 47
Santa Clara 42
Singapore 37
Chandler 29
Boardman 17
Parma 17
Marseille 15
Ann Arbor 12
Ashburn 12
Dallas 11
Jakarta 11
Trecasali 6
Beijing 5
Amsterdam 4
Bagnolo in Piano 4
Moscow 4
Budapest 3
Istanbul 3
Naples 3
Princeton 3
Valencia 3
Brussels 2
Caerphilly 2
Cesena 2
Council Bluffs 2
Des Moines 2
Fidenza 2
Fondi 2
Frankfurt am Main 2
Helsinki 2
Los Angeles 2
Modena 2
Pieve a Nievole 2
Pune 2
Seattle 2
Tokyo 2
Wilmington 2
Bologna 1
Bratislava 1
Buenos Aires 1
Cape Town 1
Foshan 1
Houston 1
Jinan 1
Makiivka 1
Malang 1
Nanjing 1
Nuremberg 1
Ottawa 1
Prignano sulla Secchia 1
Prineville 1
Rockville 1
Santa Maria 1
Shanghai 1
São Sebastião 1
Tallinn 1
Vezzano sul Crostolo 1
Vienna 1
Vigonovo 1
Woodbridge 1
Zagreb 1
Totale 344
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Nome #
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 75
null 63
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 48
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 37
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 35
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods 33
The bread making process of ancient wheat: A semi-structured interview to bakers 31
The effect of kneading speed on breadmaking from unrefined wheat flour dough 30
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making 30
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 30
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties 28
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 26
Techniques and technologies for the breadmaking process with unrefined wheat flours 26
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 24
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 2
Totale 518
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Categoria #
all - tutte 2.869
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 2.869
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202127 0 0 0 1 1 0 2 5 2 0 11 5
2021/202220 1 2 2 5 3 0 1 1 0 0 0 5
2022/2023131 5 6 3 9 4 12 11 17 54 1 7 2
2023/202473 7 16 6 4 8 11 3 2 3 1 2 10
2024/2025267 8 24 24 69 17 37 49 21 18 0 0 0
Totale 518