TRIVISONNO, Maria Carmela
 Distribuzione geografica
Continente #
EU - Europa 290
NA - Nord America 198
AS - Asia 78
AF - Africa 27
SA - Sud America 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 599
Nazione #
US - Stati Uniti d'America 196
IT - Italia 116
IE - Irlanda 61
RU - Federazione Russa 53
SG - Singapore 46
CI - Costa d'Avorio 27
FI - Finlandia 16
CN - Cina 12
DE - Germania 12
PH - Filippine 7
SE - Svezia 7
UA - Ucraina 7
BE - Belgio 5
IR - Iran 4
NL - Olanda 4
FR - Francia 3
AR - Argentina 2
BR - Brasile 2
CA - Canada 2
GB - Regno Unito 2
HK - Hong Kong 2
IN - India 2
BD - Bangladesh 1
CL - Cile 1
CZ - Repubblica Ceca 1
EE - Estonia 1
EU - Europa 1
HU - Ungheria 1
KG - Kirghizistan 1
KR - Corea 1
LK - Sri Lanka 1
LU - Lussemburgo 1
TJ - Tagikistan 1
Totale 599
Città #
Dublin 61
Chandler 51
Abidjan 27
New York 26
Singapore 20
Helsinki 14
Ashburn 12
Campobasso 8
Los Angeles 8
Boardman 6
Rome 6
San Marcellino 6
Brussels 5
Baranello 4
Dallas 4
Guangzhou 4
Jacksonville 4
Princeton 4
Tehran 4
Wilmington 4
Cassino 3
Falls Church 3
Oratino 3
San Giovanni Rotondo 3
San Juan 3
San Mateo 3
Turin 3
Ferrara 2
Frankfurt am Main 2
Lappeenranta 2
Leawood 2
Moscow 2
Pescara 2
Pune 2
Ripalimosani 2
Salerno 2
San Francisco 2
Belford Roxo 1
Bishkek 1
Bollate 1
Bradford 1
Caloocan City 1
Collecchio 1
Colombo 1
Dushanbe 1
Esslingen am Neckar 1
Florence 1
Fuzhou 1
Gunzenhausen 1
Jinan 1
Lanciano 1
Las Piñas 1
London 1
Luxembourg 1
Maringá 1
Milan 1
Montréal 1
Morcone 1
Newark 1
Novokuznetsk 1
Olomouc 1
Padova 1
Parma 1
Prineville 1
Quezon City 1
Reston 1
Rockville 1
Santiago Metropolitan 1
Shanghai 1
Shaoyang 1
Sopron 1
Tallinn 1
Toronto 1
Trento 1
Trumbull 1
Uzhhorod 1
Villafranca di Verona 1
Totale 359
Nome #
Gelatinization and pasta making conditions for buckwheat gluten-free pasta 106
Milling and rheological properties of high amylose wheat 89
Nutritional and technological quality of high protein pasta 83
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta 67
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers 59
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 46
Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality 35
Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions 33
Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality 26
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate 26
Physico-chemical and nutritional properties of different high-amylose wheat breads 23
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread 19
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder 4
Totale 616
Categoria #
all - tutte 3.546
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 3.546


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
2024/2025226 57 16 46 35 72 0 0 0 0 0 0 0
Totale 616