IACOVINO, SILVIO
 Distribuzione geografica
Continente #
EU - Europa 210
NA - Nord America 207
AS - Asia 20
Continente sconosciuto - Info sul continente non disponibili 2
Totale 439
Nazione #
US - Stati Uniti d'America 205
IE - Irlanda 96
IT - Italia 42
DE - Germania 23
FI - Finlandia 19
SE - Svezia 10
UA - Ucraina 10
IN - India 9
FR - Francia 5
IR - Iran 4
A2 - ???statistics.table.value.countryCode.A2??? 2
CA - Canada 2
HK - Hong Kong 2
NL - Olanda 2
PK - Pakistan 2
CN - Cina 1
ES - Italia 1
GB - Regno Unito 1
KR - Corea 1
RU - Federazione Russa 1
SG - Singapore 1
Totale 439
Città #
Dublin 96
Chandler 71
New York 22
Helsinki 19
Jacksonville 13
Pune 7
San Mateo 7
Cassino 6
Princeton 6
Campobasso 5
Cagliari 4
Dearborn 4
Noci 4
Paris 4
Phoenix 4
Wilmington 4
Ardabil 3
Ashburn 3
Los Angeles 3
Ravenna 3
Alba Adriatica 2
Ann Arbor 2
Falkenstein 2
Karachi 2
Oratino 2
Augusta 1
Bradford 1
Buk-gu 1
Clearwater 1
Den Haag 1
Gunzenhausen 1
Houston 1
Kemerovo 1
Kunming 1
La Canada Flintridge 1
Leawood 1
Martina Franca 1
Molise 1
Moncton 1
Montréal 1
Mumbai 1
Norwalk 1
Rome 1
Stockholm 1
Trumbull 1
Turin 1
Totale 319
Nome #
Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability 79
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 71
Effect of additives on chia mucilage suspensions: A rheological approach 62
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta 53
Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds 50
Essential oils for preserving mucilage from chia seeds 43
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 40
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta 31
Evaluation of pasting and rheological properties of flours with different extraction rate and their impact on the production of fresh pasta 24
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate. 7
Totale 460
Categoria #
all - tutte 2.165
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 2.165


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202019 0 0 1 1 1 3 9 1 1 0 0 2
2020/202142 2 3 2 5 3 3 3 1 7 0 13 0
2021/202245 1 5 0 0 2 3 0 5 7 17 1 4
2022/2023239 30 15 6 17 7 14 1 13 110 7 10 9
2023/2024115 19 10 6 6 13 39 1 16 1 4 0 0
Totale 460