statistiche ricercatore

Continente	#
NA - Nord America	511
AS - Asia	391
EU - Europa	329
SA - Sud America	60
AF - Africa	44
Continente sconosciuto - Info sul continente non disponibili	20
OC - Oceania	1
Totale	1.356

Nazione	#
US - Stati Uniti d'America	496
SG - Singapore	149
IT - Italia	139
CN - Cina	75
VN - Vietnam	60
RU - Federazione Russa	49
BR - Brasile	48
DE - Germania	35
HK - Hong Kong	32
FR - Francia	26
ZA - Sudafrica	21
BD - Bangladesh	15
NL - Olanda	15
CA - Canada	11
IE - Irlanda	11
CI - Costa d'Avorio	8
FI - Finlandia	8
GB - Regno Unito	8
AE - Emirati Arabi Uniti	7
AT - Austria	7
IN - India	7
TR - Turchia	7
CH - Svizzera	6
IL - Israele	6
IQ - Iraq	6
CL - Cile	5
ES - Italia	5
LT - Lituania	5
MY - Malesia	4
PK - Pakistan	4
SC - Seychelles	4
SE - Svezia	4
KR - Corea	3
PL - Polonia	3
AR - Argentina	2
CO - Colombia	2
DZ - Algeria	2
EG - Egitto	2
HU - Ungheria	2
ID - Indonesia	2
JP - Giappone	2
MX - Messico	2
SA - Arabia Saudita	2
TN - Tunisia	2
AU - Australia	1
AZ - Azerbaigian	1
BB - Barbados	1
BG - Bulgaria	1
BH - Bahrain	1
BO - Bolivia	1
BW - Botswana	1
ET - Etiopia	1
GR - Grecia	1
IR - Iran	1
JO - Giordania	1
KE - Kenya	1
KZ - Kazakistan	1
LI - Liechtenstein	1
MA - Marocco	1
MN - Mongolia	1
NI - Nicaragua	1
NP - Nepal	1
PE - Perù	1
PS - Palestinian Territory	1
PT - Portogallo	1
QA - Qatar	1
RO - Romania	1
TH - Thailandia	1
UA - Ucraina	1
UG - Uganda	1
VE - Venezuela	1
XK - ???statistics.table.value.countryCode.XK???	1
Totale	1.337

Nome	#
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?	323
Changes in Soil Microbiome Composition and Tomato Plant’s Physiological Response to Water Deficit and Excess	167
Design of experiment approach to boost volatile production from kiwi byproducts	139
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture	117
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties	107
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses	106
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking	99
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk	91
How raw milk-based adjunct cultures influence microbial diversity in cheese	82
Cheese powders as emulsifier in mayonnaise	72
Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses	32
Integrated Impedometric Approach for Screening Natural Preservatives Against Food-Related Microorganisms	15
Non-starter Lactic Acid Bacteria characterization for their control in cheese making	6
Totale	1.356

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2021/2022	8	0	0	0	1	0	0	4	0	0	0	0	3
2022/2023	25	1	1	1	1	4	2	0	1	7	0	4	3
2023/2024	102	6	5	3	1	8	6	17	4	5	9	4	34
2024/2025	397	13	14	13	38	28	34	75	16	30	40	29	67
2025/2026	743	55	45	104	51	77	42	71	36	55	57	99	51
2026/2027	79	54	25	0	0	0	0	0	0	0	0	0	0
Totale													1.356