statistiche ricercatore

Continente	#
NA - Nord America	528
EU - Europa	349
AS - Asia	330
Continente sconosciuto - Info sul continente non disponibili	59
SA - Sud America	42
AF - Africa	13
OC - Oceania	2
Totale	1.323

Nazione	#
US - Stati Uniti d'America	503
SG - Singapore	160
DE - Germania	127
IT - Italia	124
CN - Cina	59
HK - Hong Kong	37
BR - Brasile	35
VN - Vietnam	22
FR - Francia	17
GB - Regno Unito	15
RU - Federazione Russa	14
IN - India	12
FI - Finlandia	11
CA - Canada	9
IE - Irlanda	9
MX - Messico	8
BD - Bangladesh	6
ES - Italia	6
KR - Corea	6
NL - Olanda	5
PK - Pakistan	5
IQ - Iraq	4
LT - Lituania	4
PE - Perù	4
SE - Svezia	4
TG - Togo	4
BE - Belgio	3
EG - Egitto	3
TH - Thailandia	3
TR - Turchia	3
AT - Austria	2
CZ - Repubblica Ceca	2
HN - Honduras	2
ID - Indonesia	2
IL - Israele	2
ZA - Sudafrica	2
AE - Emirati Arabi Uniti	1
AR - Argentina	1
AU - Australia	1
BY - Bielorussia	1
BZ - Belize	1
CO - Colombia	1
CU - Cuba	1
DK - Danimarca	1
EC - Ecuador	1
GE - Georgia	1
GH - Ghana	1
GQ - Guinea Equatoriale	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
PR - Porto Rico	1
PS - Palestinian Territory	1
PT - Portogallo	1
QA - Qatar	1
SK - Slovacchia (Repubblica Slovacca)	1
SV - El Salvador	1
SY - Repubblica araba siriana	1
TT - Trinidad e Tobago	1
UZ - Uzbekistan	1
Totale	1.264

Nome	#
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals	175
Formulation and processing strategies for obtaining bakery products tailored to the elderly’s needs	149
Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types	126
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins	117
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins	117
In vitro digestibility of plant proteins under adult and elderly conditions	113
Designing food for the elderly: the critical impact of food structure	105
Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread	99
Effect of presence of gluten and spreads on the oral processing behavior of breads	91
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery	82
Identification of desirable mechanical and sensory properties of bread for the elderly	80
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers	69
Totale	1.323

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2021/2022	44	0	0	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	185	8	24	45	108	0	0	0	0	0	0	0	0
Totale													1.323