TAGLIASCO, MARIANNA
 Distribuzione geografica
Continente #
NA - Nord America 150
EU - Europa 142
AS - Asia 38
AF - Africa 2
OC - Oceania 1
Totale 333
Nazione #
US - Stati Uniti d'America 147
IT - Italia 80
NL - Olanda 31
SG - Singapore 22
CN - Cina 14
AD - Andorra 6
IE - Irlanda 5
UA - Ucraina 5
CA - Canada 3
DE - Germania 3
FI - Finlandia 3
CH - Svizzera 2
HU - Ungheria 2
TG - Togo 2
AU - Australia 1
BG - Bulgaria 1
DK - Danimarca 1
GB - Regno Unito 1
PK - Pakistan 1
RO - Romania 1
SA - Arabia Saudita 1
SE - Svezia 1
Totale 333
Città #
Chandler 39
Singapore 21
Wageningen 20
Messina 15
Boardman 13
New York 13
Ashburn 8
Haarlem 8
Udine 8
Rome 6
Trieste 6
Bologna 5
Dublin 5
Foggia 5
Los Angeles 5
Milan 4
Princeton 4
Alberobello 3
Florence 3
Naples 3
Ogden 3
Turin 3
Budapest 2
Cambridge 2
Des Moines 2
Frankfurt am Main 2
Kilchberg 2
Lappeenranta 2
Lomé 2
Toronto 2
Venice 2
Verona 2
West Jordan 2
Catania 1
Cesena 1
Fayetteville 1
Geleen 1
Hamburg 1
Handan 1
Helsinki 1
Huskvarna 1
Islamabad 1
Laojunmiao 1
Lecce 1
London 1
Montréal 1
Oakland 1
Riyadh 1
San Giorgio di Nogaro 1
Santa Clara 1
Shanghai 1
Sofia 1
Suffern 1
Washington 1
Totale 243
Nome #
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 80
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 77
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough 53
Innovative approach to design cereal-based product with low glycemic response 29
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient 26
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 23
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making 18
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making 17
Sfridi della pasta come ingrediente innovativo l’effetto della temperatura di essiccazione sulla loro funzionalità 17
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system 16
Innovative approach to design cereal-based product with low glycemic response 15
Totale 371
Categoria #
all - tutte 2.053
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 2.053


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202246 0 0 0 0 3 0 0 0 0 0 8 35
2022/202390 6 11 3 11 13 13 0 9 15 3 4 2
2023/2024102 4 6 2 5 4 21 3 0 5 15 15 22
2024/2025133 23 19 24 44 23 0 0 0 0 0 0 0
Totale 371