TRIVISONNO, Maria Carmela
 Distribuzione geografica
Continente #
EU - Europa 200
NA - Nord America 170
AS - Asia 33
AF - Africa 27
SA - Sud America 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 433
Nazione #
US - Stati Uniti d'America 169
IT - Italia 91
IE - Irlanda 61
CI - Costa d'Avorio 27
FI - Finlandia 16
SG - Singapore 16
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
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 433
Città #
Dublin 61
Chandler 51
Abidjan 27
New York 26
Helsinki 14
Ashburn 11
Boardman 6
Singapore 6
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
Lappeenranta 2
Leawood 2
Pune 2
Ripalimosani 2
Rome 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
Los Angeles 1
Montréal 1
Morcone 1
Novokuznetsk 1
Olomouc 1
Parma 1
Pescara 1
Quezon City 1
Rockville 1
Tallinn 1
Tehran 1
Trento 1
Trumbull 1
Villafranca di Verona 1
Totale 288
Nome #
Gelatinization and pasta making conditions for buckwheat gluten-free pasta 90
Milling and rheological properties of high amylose wheat 77
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
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 36
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers 35
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 19
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 11
Totale 447
Categoria #
all - tutte 2.411
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 2.411


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
2024/202557 57 0 0 0 0 0 0 0 0 0 0 0
Totale 447