statistiche ricercatore

Continente	#
NA - Nord America	416
AS - Asia	326
EU - Europa	317
Continente sconosciuto - Info sul continente non disponibili	59
SA - Sud America	38
AF - Africa	13
OC - Oceania	1
Totale	1.170

Nazione	#
US - Stati Uniti d'America	402
SG - Singapore	160
DE - Germania	126
IT - Italia	98
CN - Cina	58
HK - Hong Kong	36
BR - Brasile	33
VN - Vietnam	22
FR - Francia	17
RU - Federazione Russa	14
GB - Regno Unito	12
IN - India	12
FI - Finlandia	11
IE - Irlanda	9
MX - Messico	8
ES - Italia	6
KR - Corea	6
PK - Pakistan	5
BD - Bangladesh	4
CA - Canada	4
IQ - Iraq	4
NL - Olanda	4
SE - Svezia	4
TG - Togo	4
BE - Belgio	3
EG - Egitto	3
LT - Lituania	3
PE - Perù	3
TH - Thailandia	3
TR - Turchia	3
AT - Austria	2
CZ - Repubblica Ceca	2
ID - Indonesia	2
IL - Israele	2
ZA - Sudafrica	2
AE - Emirati Arabi Uniti	1
AR - Argentina	1
BY - Bielorussia	1
CO - Colombia	1
DK - Danimarca	1
GE - Georgia	1
GH - Ghana	1
GQ - Guinea Equatoriale	1
HN - Honduras	1
HU - Ungheria	1
JO - Giordania	1
JP - Giappone	1
KE - Kenya	1
KG - Kirghizistan	1
NG - Nigeria	1
NZ - Nuova Zelanda	1
PA - Panama	1
PL - Polonia	1
PS - Palestinian Territory	1
PT - Portogallo	1
QA - Qatar	1
SK - Slovacchia (Repubblica Slovacca)	1
SY - Repubblica araba siriana	1
UZ - Uzbekistan	1
Totale	1.111

Nome	#
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals	139
Formulation and processing strategies for obtaining bakery products tailored to the elderly’s needs	136
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins	111
In vitro digestibility of plant proteins under adult and elderly conditions	109
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins	108
Designing food for the elderly: the critical impact of food structure	103
Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types	102
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery	79
Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread	78
Identification of desirable mechanical and sensory properties of bread for the elderly	74
Effect of presence of gluten and spreads on the oral processing behavior of breads	73
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers	58
Totale	1.170

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2021/2022	46	0	2	0	2	1	0	12	8	0	3	14	4
2022/2023	58	6	2	2	3	12	10	2	4	9	4	1	3
2023/2024	113	5	4	11	10	13	29	8	10	4	8	5	6
2024/2025	285	12	18	12	17	24	12	37	23	21	17	43	49
2025/2026	630	42	38	23	36	80	169	72	16	63	49	31	11
2026/2027	32	8	24	0	0	0	0	0	0	0	0	0	0
Totale													1.170