TUCCIO, MARIA GRAZIA
 Distribuzione geografica
Continente #
EU - Europa 271
NA - Nord America 168
AS - Asia 76
SA - Sud America 6
AF - Africa 2
Totale 523
Nazione #
US - Stati Uniti d'America 168
DE - Germania 104
FI - Finlandia 51
SG - Singapore 36
IT - Italia 27
IE - Irlanda 26
HK - Hong Kong 19
SE - Svezia 14
BE - Belgio 11
CN - Cina 11
FR - Francia 11
GB - Regno Unito 9
NL - Olanda 6
BR - Brasile 5
CI - Costa d'Avorio 2
ES - Italia 2
ID - Indonesia 2
JP - Giappone 2
KR - Corea 2
LT - Lituania 2
RU - Federazione Russa 2
TR - Turchia 2
AR - Argentina 1
AT - Austria 1
EE - Estonia 1
HR - Croazia 1
HU - Ungheria 1
IN - India 1
KG - Kirghizistan 1
NO - Norvegia 1
PL - Polonia 1
Totale 523
Città #
Munich 97
Helsinki 44
Chandler 31
Singapore 30
Santa Clara 25
Dublin 24
Hong Kong 19
Chicago 14
Ann Arbor 13
Boardman 12
Dallas 12
Ashburn 11
Parma 7
Brussels 6
Marseille 6
Düsseldorf 4
Jyväskylä 4
London 4
Milan 3
Princeton 3
Zibido San Giacomo 3
Abidjan 2
Baronissi 2
Bexley 2
Columbus 2
Des Moines 2
Grassano 2
Istanbul 2
Jakarta 2
Jinju 2
Modena 2
St Louis 2
Turku 2
Valencia 2
Vezzano sul Crostolo 2
Wilmington 2
Woodbridge 2
Bishkek 1
Bologna 1
Budapest 1
Camden 1
Chiba 1
Claypole 1
Cuiabá 1
Florence 1
Frankfurt am Main 1
Hangzhou 1
Houston 1
Jinan 1
Los Angeles 1
Moscow 1
Mumbai 1
Nanjing 1
Nuremberg 1
Petrópolis 1
Portsmouth 1
Senador Elói de Souza 1
São Gonçalo 1
Tallinn 1
Taquara 1
Tokyo 1
Washington 1
Winter Garden 1
Wroclaw 1
Zagreb 1
Totale 432
Nome #
Technological functionality of composite flours from sorghum, tapioca and cowpea 222
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 83
Technological functionality of composite flours from sorghum,tapioca and cowpea 71
null 63
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 48
Effect of water content on gelatinization functionality of flour from sprouted sorghum 34
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 13
Totale 534
Categoria #
all - tutte 2.009
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 2.009


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202127 0 0 0 1 1 0 2 5 2 0 11 5
2021/202227 1 2 2 5 2 5 1 1 0 1 0 7
2022/2023102 7 9 7 11 5 16 3 7 31 1 5 0
2023/202456 1 3 2 1 4 1 3 11 3 5 3 19
2024/2025322 8 8 12 17 21 51 61 39 38 19 11 37
Totale 534