TRIVISONNO, Maria Carmela
 Distribuzione geografica
Continente #
EU - Europa 205
NA - Nord America 173
AS - Asia 40
AF - Africa 27
SA - Sud America 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 448
Nazione #
US - Stati Uniti d'America 172
IT - Italia 96
IE - Irlanda 61
CI - Costa d'Avorio 27
SG - Singapore 21
FI - Finlandia 16
DE - Germania 11
PH - Filippine 7
SE - Svezia 7
CN - Cina 6
UA - Ucraina 5
BE - Belgio 3
AR - Argentina 2
HK - Hong Kong 2
IN - India 2
RU - Federazione Russa 2
BD - Bangladesh 1
CA - Canada 1
CZ - Repubblica Ceca 1
EE - Estonia 1
EU - Europa 1
GB - Regno Unito 1
IR - Iran 1
NL - Olanda 1
Totale 448
Città #
Dublin 61
Chandler 51
Abidjan 27
New York 26
Helsinki 14
Ashburn 11
Singapore 8
Boardman 6
Baranello 4
Guangzhou 4
Jacksonville 4
Princeton 4
Rome 4
Wilmington 4
Brussels 3
Campobasso 3
Cassino 3
Dallas 3
Falls Church 3
Oratino 3
San Giovanni Rotondo 3
San Juan 3
San Mateo 3
Ferrara 2
Frankfurt am Main 2
Lappeenranta 2
Leawood 2
Pune 2
Ripalimosani 2
Salerno 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
Las Piñas 1
Los Angeles 1
Montréal 1
Morcone 1
Novokuznetsk 1
Olomouc 1
Padova 1
Parma 1
Pescara 1
Quezon City 1
Rockville 1
Tallinn 1
Tehran 1
Trento 1
Trumbull 1
Villafranca di Verona 1
Totale 299
Nome #
Gelatinization and pasta making conditions for buckwheat gluten-free pasta 91
Milling and rheological properties of high amylose wheat 79
Nutritional and technological quality of high protein pasta 73
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta 58
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers 37
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 36
Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions 23
Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality 22
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate 13
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 12
Physico-chemical and nutritional properties of different high-amylose wheat breads 12
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality 7
Totale 463
Categoria #
all - tutte 2.619
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 2.619


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
2023/2024129 8 10 10 11 7 41 8 6 0 4 11 13
2024/202573 57 16 0 0 0 0 0 0 0 0 0 0
Totale 463