IRIS
BOUKID, FATMA
 Distribuzione geografica
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Continente #
NA - Nord America 890
EU - Europa 585
AS - Asia 333
AF - Africa 17
Totale 1.825
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Nazione #
US - Stati Uniti d'America 888
CN - Cina 213
IE - Irlanda 201
IT - Italia 137
SE - Svezia 127
SG - Singapore 58
DE - Germania 40
TR - Turchia 38
FR - Francia 14
BE - Belgio 13
CI - Costa d'Avorio 12
IN - India 12
AT - Austria 10
CZ - Repubblica Ceca 10
FI - Finlandia 10
GB - Regno Unito 10
TG - Togo 5
UA - Ucraina 4
RO - Romania 3
CA - Canada 2
HK - Hong Kong 2
IR - Iran 2
JP - Giappone 2
LB - Libano 2
VN - Vietnam 2
CH - Svizzera 1
ES - Italia 1
GR - Grecia 1
HU - Ungheria 1
IL - Israele 1
LT - Lituania 1
MN - Mongolia 1
NL - Olanda 1
Totale 1.825
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Città #
Chandler 222
Dublin 201
Ann Arbor 72
Ashburn 63
New York 58
Boardman 52
Beijing 46
Shanghai 43
Singapore 40
Izmir 37
Parma 35
Dearborn 33
Princeton 31
Wilmington 24
Bremen 23
Nanjing 21
Chicago 14
Abidjan 12
Brussels 11
Vienna 10
Des Moines 9
Helsinki 9
Nanchang 9
Brno 8
Changsha 8
Falls Church 8
Redwood City 8
San Mateo 8
Castel Goffredo 7
Dallas 7
Kunming 7
Hebei 6
Pune 6
Seattle 6
Shenyang 6
Borås 5
Collecchio 5
Fremont 5
Hefei 5
Jiaxing 5
Tianjin 5
Centro 4
Jinan 4
Los Angeles 4
Milan 4
Northampton 4
Redmond 4
San Giuliano Milanese 4
Woodbridge 4
Abbiategrasso 3
Bordighera 3
Camerino 3
Fairfield 3
Grafing 3
Jacksonville 3
Padova 3
Salerno 3
Santa Clara 3
Taiyuan 3
Acerra 2
Arese 2
Belvedere Ostrense 2
Bonate Sopra 2
Coccaglio 2
Dong Ket 2
Edinburgh 2
Florence 2
Fuzhou 2
Haikou 2
Houston 2
London 2
Lugagnano Val d'Arda 2
Munich 2
Ningbo 2
Reggio Emilia 2
Rockville 2
Roehampton 2
Segrate 2
Susegana 2
Trecasali 2
Washington 2
Amsterdam 1
Ardabil 1
Berlin 1
Boltiere 1
Budapest 1
Cambridge 1
Campobasso 1
Chongqing 1
Clearwater 1
Council Bluffs 1
Craponne-sur-Arzon 1
Formigine 1
Frankfurt am Main 1
Genoa 1
Guangzhou 1
Gunzenhausen 1
Hangzhou 1
Horia 1
Jette 1
Totale 1.315
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Nome #
Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors 119
TECHNOLOGICAL QUALITY AND NUTRITIONAL VALUE OF TWO DURUM WHEAT VARIETIES DEPEND ON BOTH GENETIC AND ENVIRONMENTAL FACTORS 95
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 85
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 77
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 72
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 69
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 69
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 68
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 67
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 65
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 64
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 64
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 63
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 63
A multi-scale approach for pasta quality features assessment 59
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 59
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. the Celiac Disease Case 55
Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat 53
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 52
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 50
WHEAT FOOD WITH A POTENTIAL FOR LOW-IMPACT ON SUBJECTS PREDISPOSED TO CELIAC DISEASE. A COMBINED PROTEOMIC AND PEPTIDOMIC APPROACH 49
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. the Baker's Asthma Case 45
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 44
A multi-scale characterisation of the durum wheat pasta cooking process 44
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 42
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 41
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) 36
A multilevel investigation supported by multivariate analysis for tomato product formulation 36
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 34
Semi-solid fibre syrup for sugar reduction in cookies 33
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 31
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 31
Pulses for bread fortification: A necessity or a choice? 29
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 23
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? 19
Totale 1.905
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Categoria #
all - tutte 8.983
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 8.983
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020197 0 0 18 9 8 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
2024/2025138 37 45 56 0 0 0 0 0 0 0 0 0
Totale 1.905