DE ARCANGELIS, ELISA
 Distribuzione geografica
Continente #
NA - Nord America 347
EU - Europa 296
AS - Asia 47
SA - Sud America 2
OC - Oceania 1
Totale 693
Nazione #
US - Stati Uniti d'America 345
IE - Irlanda 116
IT - Italia 69
CN - Cina 33
DE - Germania 26
FI - Finlandia 24
UA - Ucraina 24
SE - Svezia 23
IN - India 6
AT - Austria 5
GB - Regno Unito 5
IR - Iran 5
BE - Belgio 3
AR - Argentina 2
CA - Canada 2
SG - Singapore 2
AU - Australia 1
BD - Bangladesh 1
FR - Francia 1
Totale 693
Città #
Dublin 116
Chandler 91
Jacksonville 35
Helsinki 22
New York 22
Dearborn 20
Ashburn 13
Beijing 9
San Mateo 9
Woodbridge 9
Princeton 8
Wilmington 7
Ann Arbor 6
Esslingen am Neckar 5
Guangzhou 5
Vienna 5
Leawood 4
San Giovanni Rotondo 4
Brussels 3
Hefei 3
Jinan 3
Rome 3
Ardabil 2
Campobasso 2
Centrale 2
Fuzhou 2
Gunzenhausen 2
Haikou 2
Latina 2
Los Angeles 2
Milan 2
Norwalk 2
Parma 2
Redwood City 2
Ripalimosani 2
Shenyang 2
Shenzhen 2
Turin 2
Winnipeg 2
Wuhan 2
Augusta 1
Bangalore 1
Bari 1
Besana In Brianza 1
Boardman 1
Borås 1
Cassino 1
Changsha 1
Falkenstein 1
Federal 1
Florence 1
Kunming 1
Lappeenranta 1
Molise 1
Mont-saint-aignan 1
Mountain View 1
Oratino 1
Padova 1
Palmers Green 1
Pescara 1
Pune 1
Rockville 1
San Francisco 1
Sydney 1
Taiyuan 1
Villafranca di Verona 1
Totale 464
Nome #
Arabinoxylans and β-glucans assessment in cereals 110
Development of functional couscous enriched in barley β-glucans 83
Variation of polysaccharides profiles in developing kernels of different barley cultivars 77
Gelatinization and pasta making conditions for buckwheat gluten-free pasta 74
Milling and rheological properties of high amylose wheat 73
Structure analysis of β-glucan in barley and effects of wheat β-glucanase 70
Production of ß-glucan enriched flour from waxy barley 64
Rheological and nutritional assessment of dysphagia—oriented new food preparations 50
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 31
Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products 25
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers 24
Aspetti tecnologici e regolatori per lo sviluppo di alimenti funzionali a base di cereali 21
Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions 12
Physico-chemical and nutritional properties of different high-amylose wheat breads 1
Totale 715
Categoria #
all - tutte 3.387
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 3.387


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202078 0 0 5 0 8 14 22 7 7 2 6 7
2020/202174 3 5 1 9 10 12 6 0 4 4 18 2
2021/202276 2 7 0 4 12 2 0 6 8 21 3 11
2022/2023339 27 17 13 35 8 21 1 34 155 9 10 9
2023/2024101 10 13 10 11 12 34 3 0 0 5 3 0
Totale 715