IRIS
BOUKID, FATMA
 Distribuzione geografica
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Continente #
NA - Nord America 1.029
EU - Europa 613
AS - Asia 438
AF - Africa 17
Totale 2.097
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Nazione #
US - Stati Uniti d'America 1.025
CN - Cina 229
IE - Irlanda 201
SG - Singapore 144
IT - Italia 142
SE - Svezia 127
DE - Germania 46
TR - Turchia 38
FR - Francia 17
BE - Belgio 15
FI - Finlandia 15
GB - Regno Unito 14
CI - Costa d'Avorio 12
IN - India 12
AT - Austria 11
CZ - Repubblica Ceca 10
TG - Togo 5
CA - Canada 4
UA - Ucraina 4
RO - Romania 3
HK - Hong Kong 2
IR - Iran 2
JP - Giappone 2
LB - Libano 2
LT - Lituania 2
VN - Vietnam 2
CH - Svizzera 1
ES - Italia 1
GR - Grecia 1
HU - Ungheria 1
ID - Indonesia 1
IL - Israele 1
KH - Cambogia 1
KZ - Kazakistan 1
MN - Mongolia 1
NL - Olanda 1
RU - Federazione Russa 1
Totale 2.097
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Città #
Chandler 222
Dublin 201
Santa Clara 133
Singapore 121
Ann Arbor 72
Ashburn 63
New York 58
Boardman 52
Beijing 46
Shanghai 46
Parma 38
Izmir 37
Dearborn 33
Princeton 31
Wilmington 24
Bremen 23
Nanjing 21
Chicago 14
Helsinki 14
Brussels 13
Abidjan 12
Vienna 11
Nanchang 10
Changsha 9
Des Moines 9
Brno 8
Falls Church 8
Redwood City 8
San Mateo 8
Castel Goffredo 7
Dallas 7
Kunming 7
Hebei 6
Los Angeles 6
Pune 6
Seattle 6
Shenyang 6
Tianjin 6
Borås 5
Collecchio 5
Fremont 5
Hefei 5
Jiaxing 5
Centro 4
Jinan 4
Milan 4
Munich 4
Northampton 4
Redmond 4
San Giuliano Milanese 4
Woodbridge 4
Abbiategrasso 3
Bordighera 3
Camerino 3
Fairfield 3
Grafing 3
Jacksonville 3
London 3
Padova 3
Salerno 3
Taiyuan 3
Acerra 2
Arese 2
Belvedere Ostrense 2
Bonate Sopra 2
Coccaglio 2
Council Bluffs 2
Dong Ket 2
Edinburgh 2
Falkenstein 2
Florence 2
Frankfurt am Main 2
Fuzhou 2
Haikou 2
Houston 2
Lugagnano Val d'Arda 2
Marseille 2
Ningbo 2
Reggio Emilia 2
Rockville 2
Roehampton 2
Segrate 2
Susegana 2
Toronto 2
Trecasali 2
Washington 2
Almaty 1
Amsterdam 1
Ardabil 1
Berlin 1
Boltiere 1
Budapest 1
Cambridge 1
Campobasso 1
Canary Wharf 1
Chengdu 1
Chongqing 1
City of Westminster 1
Clearwater 1
Craponne-sur-Arzon 1
Totale 1.553
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Nome #
Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors 127
TECHNOLOGICAL QUALITY AND NUTRITIONAL VALUE OF TWO DURUM WHEAT VARIETIES DEPEND ON BOTH GENETIC AND ENVIRONMENTAL FACTORS 102
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 100
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 85
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 79
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 79
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 78
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 78
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 78
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 76
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 74
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 72
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 72
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 69
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 68
A multi-scale approach for pasta quality features assessment 66
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. the Celiac Disease Case 61
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 60
Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat 57
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 56
WHEAT FOOD WITH A POTENTIAL FOR LOW-IMPACT ON SUBJECTS PREDISPOSED TO CELIAC DISEASE. A COMBINED PROTEOMIC AND PEPTIDOMIC APPROACH 54
A multi-scale characterisation of the durum wheat pasta cooking process 54
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 53
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. the Baker's Asthma Case 50
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 49
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 48
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) 44
A multilevel investigation supported by multivariate analysis for tomato product formulation 43
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 41
Semi-solid fibre syrup for sugar reduction in cookies 40
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 39
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 37
Pulses for bread fortification: A necessity or a choice? 34
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 29
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? 26
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 6
Totale 2.184
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Categoria #
all - tutte 10.315
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 10.315
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020162 0 0 0 0 0 42 27 10 18 32 29 4
2020/2021164 2 12 12 11 27 17 16 12 15 15 16 9
2021/2022140 6 7 3 13 4 8 3 16 8 11 2 59
2022/2023748 57 78 32 81 71 81 9 45 252 3 25 14
2023/2024346 19 38 11 12 26 93 24 26 15 14 22 46
2024/2025417 37 45 56 61 82 136 0 0 0 0 0 0
Totale 2.184