TAGLIASCO, MARIANNA
 Distribuzione geografica
Continente #
NA - Nord America 151
EU - Europa 146
AS - Asia 38
AF - Africa 2
OC - Oceania 1
Totale 338
Nazione #
US - Stati Uniti d'America 147
IT - Italia 82
NL - Olanda 32
SG - Singapore 22
CN - Cina 14
AD - Andorra 6
IE - Irlanda 5
UA - Ucraina 5
CA - Canada 4
DE - Germania 4
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 338
Città #
Chandler 39
Singapore 21
Wageningen 21
Messina 15
Boardman 13
New York 13
Udine 9
Ashburn 8
Haarlem 8
Rome 6
Trieste 6
Bologna 5
Dublin 5
Foggia 5
Los Angeles 5
Milan 4
Princeton 4
Alberobello 3
Florence 3
Frankfurt am Main 3
Naples 3
Ogden 3
Toronto 3
Turin 3
Budapest 2
Cambridge 2
Des Moines 2
Kilchberg 2
Lappeenranta 2
Lomé 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 247
Nome #
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 81
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 78
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 24
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 18
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 16
The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers 3
Totale 379
Categoria #
all - tutte 2.097
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 2.097


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
2024/2025141 23 19 24 44 28 3 0 0 0 0 0 0
Totale 379