ANGELICOLA, Martina
 Distribuzione geografica
Continente #
EU - Europa 257
NA - Nord America 179
AS - Asia 65
AF - Africa 20
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 527
Nazione #
US - Stati Uniti d'America 178
IT - Italia 122
IE - Irlanda 67
SG - Singapore 21
CI - Costa d'Avorio 20
CN - Cina 14
DE - Germania 14
FI - Finlandia 13
SE - Svezia 12
JP - Giappone 10
IN - India 8
UA - Ucraina 8
PH - Filippine 7
AT - Austria 5
AU - Australia 5
FR - Francia 5
GB - Regno Unito 5
BE - Belgio 3
IL - Israele 2
IR - Iran 2
CA - Canada 1
ES - Italia 1
EU - Europa 1
PK - Pakistan 1
PT - Portogallo 1
RU - Federazione Russa 1
Totale 527
Città #
Dublin 67
Chandler 46
Abidjan 20
New York 16
Jacksonville 15
Helsinki 13
Dearborn 11
Rome 11
Milan 10
Ashburn 7
Singapore 7
Tokyo 6
Campobasso 5
Tarlac City 5
Vienna 5
Guangzhou 4
Morcone 4
Perth 4
Princeton 4
San Mateo 4
Wilmington 4
Woodbridge 4
Yamagata 4
Brussels 3
Hefei 3
Leawood 3
Naples 3
Parma 3
Turin 3
Ann Arbor 2
Bari 2
Bassano Romano 2
Beijing 2
Boardman 2
Brent 2
Brescia 2
Cagliari 2
Cassino 2
Esslingen am Neckar 2
Florence 2
Gunzenhausen 2
Kunming 2
Latina 2
Mumbai 2
Oratino 2
Padova 2
Palermo 2
Pescara 2
Piacenza 2
Ripalimosani 2
San Giovanni Rotondo 2
Sant'Elena Sannita 2
Shefa-'Amr 2
Angri 1
Ardabil 1
Bangalore 1
Borås 1
Carbonia 1
Carmagnola 1
Civitavecchia 1
Croydon 1
Frankfurt am Main 1
Fuzhou 1
Jaipur 1
Jinan 1
La Trinidad 1
Lahore 1
Lanciano 1
London 1
Los Angeles 1
Ludhiana 1
L’Aquila 1
Marilao 1
Mohali 1
Molise 1
Málaga 1
Pannarano 1
Porto 1
Pune 1
Rockville 1
Roubaix 1
Saskatoon 1
Sydney 1
Wuhan 1
Totale 373
Nome #
Sviluppo di cous cous funzionale a base di orzo 164
Development of functional couscous enriched in barley β-glucans 86
Milling and rheological properties of high amylose wheat 77
High amylose wheat flours for the development of healthy cereal based foods 67
Rheological and nutritional assessment of dysphagia—oriented new food preparations 52
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
Totale 540
Categoria #
all - tutte 2.228
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 2.228


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202034 0 0 2 0 4 7 10 4 4 1 0 2
2020/202131 1 2 2 2 2 3 2 2 1 4 10 0
2021/202244 0 3 0 1 10 5 1 1 6 9 3 5
2022/2023228 17 6 4 42 11 17 2 22 89 5 5 8
2023/2024125 9 13 10 12 13 24 7 5 2 12 5 13
2024/202542 42 0 0 0 0 0 0 0 0 0 0 0
Totale 540