statistiche ricercatore

Continente	#
NA - Nord America	441
AS - Asia	387
EU - Europa	321
SA - Sud America	60
AF - Africa	44
Continente sconosciuto - Info sul continente non disponibili	1
OC - Oceania	1
Totale	1.255

Nazione	#
US - Stati Uniti d'America	427
SG - Singapore	148
IT - Italia	132
CN - Cina	74
VN - Vietnam	60
RU - Federazione Russa	49
BR - Brasile	48
DE - Germania	35
HK - Hong Kong	31
FR - Francia	26
ZA - Sudafrica	21
BD - Bangladesh	15
NL - Olanda	15
IE - Irlanda	11
CA - Canada	10
CI - Costa d'Avorio	8
FI - Finlandia	8
GB - Regno Unito	8
AE - Emirati Arabi Uniti	7
AT - Austria	7
TR - Turchia	7
CH - Svizzera	6
IL - Israele	6
IN - India	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
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	1.255

Nome	#
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?	301
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	135
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture	113
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties	106
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses	102
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking	97
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk	90
How raw milk-based adjunct cultures influence microbial diversity in cheese	77
Cheese powders as emulsifier in mayonnaise	71
Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses	12
Non-starter Lactic Acid Bacteria characterization for their control in cheese making	2
Totale	1.273

	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	739	55	45	104	51	77	42	71	36	55	57	99	47
Totale													1.273