TRIVISONNO, Maria Carmela
 Distribuzione geografica
Continente #
EU - Europa 180
NA - Nord America 161
AS - Asia 18
SA - Sud America 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 362
Nazione #
US - Stati Uniti d'America 160
IT - Italia 73
IE - Irlanda 61
FI - Finlandia 15
DE - Germania 11
SE - Svezia 7
CN - Cina 6
PH - Filippine 5
UA - Ucraina 5
BE - Belgio 3
AR - Argentina 2
HK - Hong Kong 2
IN - India 2
RU - Federazione Russa 2
SG - Singapore 2
BD - Bangladesh 1
CA - Canada 1
EE - Estonia 1
EU - Europa 1
GB - Regno Unito 1
NL - Olanda 1
Totale 362
Città #
Dublin 61
Chandler 51
New York 26
Helsinki 14
Ashburn 11
Baranello 4
Guangzhou 4
Jacksonville 4
Princeton 4
Wilmington 4
Brussels 3
Campobasso 3
Cassino 3
Falls Church 3
Oratino 3
San Giovanni Rotondo 3
San Juan 3
San Mateo 3
Ferrara 2
Frankfurt am Main 2
Leawood 2
Pune 2
Ripalimosani 2
San Francisco 2
Turin 2
Bollate 1
Bradford 1
Caloocan City 1
Collecchio 1
Esslingen am Neckar 1
Florence 1
Fuzhou 1
Gunzenhausen 1
Jinan 1
Lanciano 1
Lappeenranta 1
Los Angeles 1
Montréal 1
Morcone 1
Novokuznetsk 1
Parma 1
Pescara 1
Quezon City 1
Rockville 1
Tallinn 1
Trento 1
Trumbull 1
Villafranca di Verona 1
Totale 244
Nome #
Gelatinization and pasta making conditions for buckwheat gluten-free pasta 74
Milling and rheological properties of high amylose wheat 73
Nutritional and technological quality of high protein pasta 71
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta 55
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 31
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers 24
Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions 19
Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality 14
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate 9
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 5
Physico-chemical and nutritional properties of different high-amylose wheat breads 1
Totale 376
Categoria #
all - tutte 2.019
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 2.019


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202114 0 0 1 2 1 3 1 0 1 2 3 0
2021/202272 0 2 1 1 10 4 0 1 6 36 4 7
2022/2023175 18 7 5 17 4 12 1 21 76 6 4 4
2023/2024115 8 10 10 11 7 41 8 6 0 4 10 0
Totale 376