IRIS
BOUKID, FATMA
 Distribuzione geografica
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Continente #
NA - Nord America 1.827
AS - Asia 1.589
EU - Europa 873
SA - Sud America 185
AF - Africa 126
Totale 4.600
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Nazione #
US - Stati Uniti d'America 1.790
SG - Singapore 587
CN - Cina 375
VN - Vietnam 267
IE - Irlanda 202
IT - Italia 175
BR - Brasile 143
SE - Svezia 133
HK - Hong Kong 124
DE - Germania 91
ZA - Sudafrica 84
FR - Francia 54
TR - Turchia 49
NL - Olanda 46
GB - Regno Unito 36
IN - India 36
RU - Federazione Russa 25
AR - Argentina 21
FI - Finlandia 21
ID - Indonesia 20
CA - Canada 19
TH - Thailandia 17
BD - Bangladesh 16
BE - Belgio 16
PH - Filippine 16
IQ - Iraq 14
PL - Polonia 14
AT - Austria 12
CI - Costa d'Avorio 12
CZ - Repubblica Ceca 12
MY - Malesia 11
MX - Messico 10
JP - Giappone 9
UZ - Uzbekistan 9
DZ - Algeria 7
LT - Lituania 7
MA - Marocco 7
UA - Ucraina 6
EC - Ecuador 5
ES - Italia 5
HU - Ungheria 5
KR - Corea 5
SA - Arabia Saudita 5
TG - Togo 5
CL - Cile 4
CO - Colombia 4
KE - Kenya 4
PY - Paraguay 4
RO - Romania 4
AE - Emirati Arabi Uniti 3
EG - Egitto 3
LB - Libano 3
PK - Pakistan 3
TW - Taiwan 3
VE - Venezuela 3
AL - Albania 2
BG - Bulgaria 2
CR - Costa Rica 2
ET - Etiopia 2
GR - Grecia 2
IR - Iran 2
JO - Giordania 2
KG - Kirghizistan 2
KW - Kuwait 2
AM - Armenia 1
AZ - Azerbaigian 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BS - Bahamas 1
CH - Svizzera 1
HN - Honduras 1
IL - Israele 1
JM - Giamaica 1
KH - Cambogia 1
KZ - Kazakistan 1
LV - Lettonia 1
MM - Myanmar 1
MN - Mongolia 1
PA - Panama 1
PR - Porto Rico 1
PT - Portogallo 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
ZW - Zimbabwe 1
Totale 4.600
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Città #
Singapore 308
Ashburn 305
Chandler 222
Dublin 201
Santa Clara 139
San Jose 135
Hong Kong 113
Beijing 94
Dallas 84
Ho Chi Minh City 81
Johannesburg 77
New York 73
Ann Arbor 72
Boardman 68
Hanoi 61
Parma 48
Shanghai 47
Izmir 37
Munich 36
Dearborn 33
Princeton 31
Los Angeles 30
Lauterbourg 29
Wilmington 24
Bremen 23
Columbus 22
Nanjing 21
Buffalo 16
Chicago 16
Bangkok 15
Council Bluffs 15
Haiphong 15
Helsinki 15
Brussels 14
Jakarta 14
São Paulo 14
Hefei 13
Moscow 13
The Dalles 13
Abidjan 12
Changsha 12
Vienna 12
Da Nang 11
Nanchang 10
Warsaw 10
Denver 9
Des Moines 9
Frankfurt am Main 9
Kuala Selangor 9
Tashkent 9
Atlanta 8
Brno 8
Brooklyn 8
Falls Church 8
Milan 8
Redwood City 8
San Mateo 8
Seattle 8
Castel Goffredo 7
Hải Dương 7
Kunming 7
Montreal 7
Pune 7
Quezon City 7
Rio de Janeiro 7
Rome 7
Tianjin 7
Hebei 6
Houston 6
London 6
Manchester 6
Nuremberg 6
Orem 6
Poplar 6
Shenyang 6
Tokyo 6
Amsterdam 5
Baghdad 5
Borås 5
Camerino 5
Collecchio 5
Fremont 5
Jiaxing 5
Jinan 5
Long Xuyen 5
Stockholm 5
Turku 5
Zhengzhou 5
Biên Hòa 4
Brasília 4
Bến Tre 4
Centro 4
Chennai 4
City of London 4
New Delhi 4
Northampton 4
Quito 4
Redmond 4
San Francisco 4
San Giuliano Milanese 4
Totale 2.988
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Nome #
Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors 215
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 176
TECHNOLOGICAL QUALITY AND NUTRITIONAL VALUE OF TWO DURUM WHEAT VARIETIES DEPEND ON BOTH GENETIC AND ENVIRONMENTAL FACTORS 174
A multi-scale approach for pasta quality features assessment 171
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 165
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 158
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 155
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 151
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 151
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 150
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 148
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 144
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 137
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 136
A multi-scale characterisation of the durum wheat pasta cooking process 136
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 135
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? 132
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 132
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 130
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 130
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 130
A multilevel investigation supported by multivariate analysis for tomato product formulation 128
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 124
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 119
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) 117
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 116
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 110
Pulses for bread fortification: A necessity or a choice? 103
Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat 97
WHEAT FOOD WITH A POTENTIAL FOR LOW-IMPACT ON SUBJECTS PREDISPOSED TO CELIAC DISEASE. A COMBINED PROTEOMIC AND PEPTIDOMIC APPROACH 96
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. the Celiac Disease Case 95
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 91
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 90
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. the Baker's Asthma Case 86
Semi-solid fibre syrup for sugar reduction in cookies 85
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 68
Compositional, structural, and functional characterization of corn fiber-derived cellulose as a sustainable dietary fiber source 15
Totale 4.696
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Categoria #
all - tutte 17.085
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 17.085
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202140 0 0 0 0 0 0 0 0 0 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
2024/2025959 37 45 56 61 82 136 26 49 128 83 85 171
2025/20261.970 255 139 229 216 293 128 226 87 237 160 0 0
Totale 4.696