IRIS
BOUKID, FATMA
 Distribuzione geografica
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Continente #
NA - Nord America 2.065
AS - Asia 1.650
EU - Europa 912
SA - Sud America 188
AF - Africa 132
Continente sconosciuto - Info sul continente non disponibili 97
Totale 5.044
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Nazione #
US - Stati Uniti d'America 2.016
SG - Singapore 592
CN - Cina 384
VN - Vietnam 267
IT - Italia 210
IE - Irlanda 202
BR - Brasile 144
SE - Svezia 134
HK - Hong Kong 125
DE - Germania 91
ZA - Sudafrica 84
BD - Bangladesh 55
FR - Francia 54
TR - Turchia 49
NL - Olanda 46
IN - India 38
GB - Regno Unito 37
CA - Canada 25
RU - Federazione Russa 25
AR - Argentina 21
FI - Finlandia 21
ID - Indonesia 20
PH - Filippine 17
TH - Thailandia 17
BE - Belgio 16
PL - Polonia 15
IQ - Iraq 14
DZ - Algeria 13
AT - Austria 12
CI - Costa d'Avorio 12
CZ - Repubblica Ceca 12
MX - Messico 11
MY - Malesia 11
JP - Giappone 10
UZ - Uzbekistan 9
KR - Corea 7
LT - Lituania 7
MA - Marocco 7
CL - Cile 6
ES - Italia 6
UA - Ucraina 6
EC - Ecuador 5
HU - Ungheria 5
SA - Arabia Saudita 5
TG - Togo 5
AE - Emirati Arabi Uniti 4
CO - Colombia 4
CR - Costa Rica 4
KE - Kenya 4
PY - Paraguay 4
RO - Romania 4
EG - Egitto 3
LB - Libano 3
PK - Pakistan 3
TW - Taiwan 3
VE - Venezuela 3
AL - Albania 2
BG - Bulgaria 2
ET - Etiopia 2
GR - Grecia 2
IR - Iran 2
JM - Giamaica 2
JO - Giordania 2
KG - Kirghizistan 2
KW - Kuwait 2
PR - Porto Rico 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
KH - Cambogia 1
KZ - Kazakistan 1
LV - Lettonia 1
MM - Myanmar 1
MN - Mongolia 1
PA - Panama 1
PT - Portogallo 1
SV - El Salvador 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
ZW - Zimbabwe 1
Totale 4.947
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Città #
Ashburn 319
Singapore 309
Chandler 222
Dublin 201
San Jose 171
Santa Clara 150
Hong Kong 114
Beijing 95
Dallas 88
Ho Chi Minh City 81
New York 79
Johannesburg 77
Ann Arbor 72
Council Bluffs 71
Boardman 70
Hanoi 61
Parma 48
Shanghai 47
Izmir 37
Munich 36
Dearborn 34
Los Angeles 34
Princeton 31
Lauterbourg 29
Columbus 25
Wilmington 24
Bremen 23
Nanjing 21
Chicago 17
Buffalo 16
Bangkok 15
Haiphong 15
Helsinki 15
Brussels 14
Jakarta 14
Milan 14
São Paulo 14
Atlanta 13
Hefei 13
Moscow 13
The Dalles 13
Abidjan 12
Changsha 12
Vienna 12
Da Nang 11
Nanchang 10
Warsaw 10
Algiers 9
Denver 9
Des Moines 9
Frankfurt am Main 9
Kuala Selangor 9
Rome 9
Seattle 9
Tashkent 9
Brno 8
Brooklyn 8
Falls Church 8
Redwood City 8
San Mateo 8
Castel Goffredo 7
Hải Dương 7
Kunming 7
London 7
Montreal 7
Orem 7
Pune 7
Quezon City 7
Rio de Janeiro 7
Tianjin 7
Toronto 7
Hebei 6
Houston 6
Manchester 6
Nuremberg 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
Mumbai 5
Naples 5
Stockholm 5
Turku 5
Zhengzhou 5
Biên Hòa 4
Brasília 4
Bến Tre 4
Centro 4
Chennai 4
City of London 4
Florence 4
Manila 4
Totale 3.155
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Nome #
Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors 218
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 196
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 184
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 178
TECHNOLOGICAL QUALITY AND NUTRITIONAL VALUE OF TWO DURUM WHEAT VARIETIES DEPEND ON BOTH GENETIC AND ENVIRONMENTAL FACTORS 176
A multi-scale approach for pasta quality features assessment 174
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 174
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 162
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 161
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? 159
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 156
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 154
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 153
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 151
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 150
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 141
A multi-scale characterisation of the durum wheat pasta cooking process 139
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 139
A multilevel investigation supported by multivariate analysis for tomato product formulation 135
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 134
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 132
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 132
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 129
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 128
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) 126
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 119
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 112
Pulses for bread fortification: A necessity or a choice? 108
Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat 105
WHEAT FOOD WITH A POTENTIAL FOR LOW-IMPACT ON SUBJECTS PREDISPOSED TO CELIAC DISEASE. A COMBINED PROTEOMIC AND PEPTIDOMIC APPROACH 102
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. the Celiac Disease Case 100
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 97
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 96
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. the Baker's Asthma Case 91
Semi-solid fibre syrup for sugar reduction in cookies 87
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 74
Compositional, structural, and functional characterization of corn fiber-derived cellulose as a sustainable dietary fiber source 43
Genotype and Agronomic Management Interactions Shape the Accumulation of Immunogenic and Toxic Gluten Peptides in Durum Wheat 29
Totale 5.044
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Categoria #
all - tutte 19.170
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 19.170
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022134 0 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
2025/20262.144 255 139 229 216 293 128 226 87 237 180 70 84
2026/2027174 121 53 0 0 0 0 0 0 0 0 0 0
Totale 5.044