statistiche ricercatore

Continente	#
NA - Nord America	823
EU - Europa	483
AS - Asia	380
SA - Sud America	63
AF - Africa	19
Continente sconosciuto - Info sul continente non disponibili	3
OC - Oceania	2
Totale	1.773

Nazione	#
US - Stati Uniti d'America	814
IT - Italia	229
CN - Cina	115
SG - Singapore	112
RU - Federazione Russa	58
TR - Turchia	48
BR - Brasile	47
IE - Irlanda	34
FI - Finlandia	27
HK - Hong Kong	27
PL - Polonia	25
IN - India	20
VN - Vietnam	20
ES - Italia	19
DE - Germania	16
FR - Francia	16
GB - Regno Unito	15
BE - Belgio	8
PK - Pakistan	8
UA - Ucraina	8
CA - Canada	6
EC - Ecuador	6
SA - Arabia Saudita	6
CI - Costa d'Avorio	5
GR - Grecia	5
MY - Malesia	5
CO - Colombia	4
DZ - Algeria	4
KR - Corea	4
SE - Svezia	4
AR - Argentina	3
CH - Svizzera	3
ID - Indonesia	3
JP - Giappone	3
PH - Filippine	3
RO - Romania	3
TN - Tunisia	3
AT - Austria	2
AU - Australia	2
HR - Croazia	2
LT - Lituania	2
MA - Marocco	2
MX - Messico	2
NO - Norvegia	2
PE - Perù	2
XK - ???statistics.table.value.countryCode.XK???	2
ZA - Sudafrica	2
AL - Albania	1
AZ - Azerbaigian	1
BY - Bielorussia	1
CL - Cile	1
CZ - Repubblica Ceca	1
EG - Egitto	1
EU - Europa	1
IR - Iran	1
JM - Giamaica	1
KE - Kenya	1
LK - Sri Lanka	1
NG - Nigeria	1
NL - Olanda	1
NP - Nepal	1
PT - Portogallo	1
TW - Taiwan	1
UZ - Uzbekistan	1
Totale	1.773

Nome	#
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract	245
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour	217
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread	197
Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts	174
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production	169
Integrated Strategies to Improve the Quality of Wheat End-Products: Optimization of Processes and Development of Functional Food	166
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread	156
Use of microbial enzyme on brewing	121
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread	106
Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre	100
Durum wheat breads enriched with citrus fruits pectin and flavonoids	97
Use of a natural low Na+ salt in durum wheat bread	80
Formulative and stability studies of a Citrus extract to produce novel "healthy food"	73
Totale	1.901

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	99	0	0	0	0	0	21	6	10	14	18	12	18
2021/2022	174	8	29	10	4	6	8	11	20	16	29	10	23
2022/2023	303	24	32	5	30	16	47	64	19	42	7	11	6
2023/2024	146	17	26	8	3	15	17	11	5	0	8	14	22
2024/2025	219	4	22	19	13	11	13	0	13	10	23	46	45
2025/2026	316	53	15	19	40	94	95	0	0	0	0	0	0
Totale													1.901

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