statistiche ricercatore

Nazione	#
US - Stati Uniti d'America	351
SG - Singapore	157
DE - Germania	126
IT - Italia	96
CN - Cina	57
HK - Hong Kong	35
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
KR - Corea	6
ES - Italia	5
PK - Pakistan	5
BD - Bangladesh	4
CA - Canada	4
IQ - Iraq	4
NL - Olanda	4
SE - Svezia	4
TG - Togo	4
BE - Belgio	3
LT - Lituania	3
TH - Thailandia	3
AT - Austria	2
CZ - Repubblica Ceca	2
EG - Egitto	2
IL - Israele	2
PE - Perù	2
TR - Turchia	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
ID - Indonesia	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	1.048

Nome	#
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals	136
Formulation and processing strategies for obtaining bakery products tailored to the elderly’s needs	130
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins	105
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins	104
In vitro digestibility of plant proteins under adult and elderly conditions	103
Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types	96
Designing food for the elderly: the critical impact of food structure	96
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery	76
Identification of desirable mechanical and sensory properties of bread for the elderly	71
Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread	70
Effect of presence of gluten and spreads on the oral processing behavior of breads	67
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers	53
Totale	1.107

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	5	0	0	0	0	0	0	0	0	0	0	3	2
2021/2022	47	1	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	599	42	38	23	36	80	169	72	16	63	49	11	0
Totale													1.107