TAGLIASCO, MARIANNA
 Distribuzione geografica
Continente #
NA - Nord America 145
EU - Europa 129
AS - Asia 8
AF - Africa 2
OC - Oceania 1
Totale 285
Nazione #
US - Stati Uniti d'America 142
IT - Italia 72
NL - Olanda 27
SG - Singapore 8
AD - Andorra 6
IE - Irlanda 5
UA - Ucraina 5
CA - Canada 3
FI - Finlandia 3
CH - Svizzera 2
DE - Germania 2
HU - Ungheria 2
TG - Togo 2
AU - Australia 1
BG - Bulgaria 1
DK - Danimarca 1
GB - Regno Unito 1
RO - Romania 1
SE - Svezia 1
Totale 285
Città #
Chandler 39
Wageningen 18
Messina 15
Boardman 13
New York 13
Haarlem 8
Ashburn 7
Singapore 7
Trieste 6
Udine 6
Dublin 5
Foggia 5
Rome 5
Los Angeles 4
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
Helsinki 1
Huskvarna 1
Lecce 1
London 1
Montréal 1
Oakland 1
San Giorgio di Nogaro 1
Santa Clara 1
Sofia 1
Suffern 1
Washington 1
Totale 211
Nome #
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 75
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 63
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough 49
Innovative approach to design cereal-based product with low glycemic response 27
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient 24
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 20
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making 15
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making 15
Sfridi della pasta come ingrediente innovativo l’effetto della temperatura di essiccazione sulla loro funzionalità 14
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system 12
Innovative approach to design cereal-based product with low glycemic response 9
Totale 323
Categoria #
all - tutte 1.795
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 1.795


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
2024/202585 23 19 24 19 0 0 0 0 0 0 0 0
Totale 323