statistiche ricercatore

Continente	#
EU - Europa	763
NA - Nord America	544
AS - Asia	213
SA - Sud America	55
AF - Africa	36
Continente sconosciuto - Info sul continente non disponibili	2
Totale	1.613

Nazione	#
US - Stati Uniti d'America	525
RU - Federazione Russa	417
IE - Irlanda	97
SG - Singapore	87
IT - Italia	80
BR - Brasile	43
CN - Cina	40
DE - Germania	38
CI - Costa d'Avorio	30
FI - Finlandia	27
LU - Lussemburgo	24
IN - India	19
VN - Vietnam	17
SE - Svezia	16
GB - Regno Unito	15
CA - Canada	12
UA - Ucraina	10
HK - Hong Kong	8
NL - Olanda	8
MX - Messico	7
FR - Francia	6
ID - Indonesia	6
PL - Polonia	6
BD - Bangladesh	5
BE - Belgio	5
ES - Italia	5
IR - Iran	5
AR - Argentina	4
EC - Ecuador	4
LT - Lituania	4
TR - Turchia	4
IQ - Iraq	3
JP - Giappone	3
PH - Filippine	3
PK - Pakistan	3
A2 - ???statistics.table.value.countryCode.A2???	2
AE - Emirati Arabi Uniti	2
CZ - Repubblica Ceca	2
KE - Kenya	2
KR - Corea	2
BH - Bahrain	1
BY - Bielorussia	1
CO - Colombia	1
EE - Estonia	1
EG - Egitto	1
ET - Etiopia	1
GY - Guiana	1
HU - Ungheria	1
KG - Kirghizistan	1
KZ - Kazakistan	1
MA - Marocco	1
PE - Perù	1
PS - Palestinian Territory	1
TH - Thailandia	1
TJ - Tagikistan	1
UY - Uruguay	1
ZA - Sudafrica	1
Totale	1.613

Nome	#
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art	177
Effect of additives on chia mucilage suspensions: A rheological approach	173
Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability	162
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta	146
Essential oils for preserving mucilage from chia seeds	141
Evaluation of pasting and rheological properties of flours with different extraction rate and their impact on the production of fresh pasta	136
Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds	132
Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit	131
High-amylose bread wheat and its effects on cooking quality and nutritional properties of pasta	116
Physico-chemical and nutritional properties of different high-amylose wheat breads	115
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate	110
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin	107
Totale	1.646

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	27	0	0	0	0	0	3	3	1	7	0	13	0
2021/2022	45	1	5	0	0	2	3	0	5	7	17	1	4
2022/2023	239	30	15	6	17	7	14	1	13	110	7	10	9
2023/2024	146	19	10	6	6	13	39	1	16	1	4	11	20
2024/2025	377	38	9	43	29	75	11	32	27	36	4	30	43
2025/2026	778	34	61	112	96	311	164	0	0	0	0	0	0
Totale													1.646

IRIS Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise