statistiche ricercatore

Continente	#
AS - Asia	922
NA - Nord America	617
EU - Europa	516
SA - Sud America	150
AF - Africa	51
OC - Oceania	6
Continente sconosciuto - Info sul continente non disponibili	1
Totale	2.263

Nazione	#
US - Stati Uniti d'America	580
SG - Singapore	261
CN - Cina	257
IT - Italia	205
BR - Brasile	93
HK - Hong Kong	75
IN - India	61
VN - Vietnam	52
NL - Olanda	50
KR - Corea	40
RU - Federazione Russa	39
GB - Regno Unito	34
FR - Francia	33
BD - Bangladesh	31
TR - Turchia	29
DE - Germania	28
PK - Pakistan	28
BE - Belgio	26
FI - Finlandia	26
PE - Perù	26
CA - Canada	19
JP - Giappone	16
CI - Costa d'Avorio	14
PL - Polonia	13
IE - Irlanda	11
MX - Messico	11
ZA - Sudafrica	11
ID - Indonesia	10
TW - Taiwan	10
AR - Argentina	9
IR - Iran	9
CO - Colombia	8
EC - Ecuador	7
LT - Lituania	7
SE - Svezia	7
AT - Austria	6
AU - Australia	6
IQ - Iraq	6
KZ - Kazakistan	6
LK - Sri Lanka	6
RO - Romania	6
EG - Egitto	5
GH - Ghana	5
LB - Libano	5
HU - Ungheria	4
KE - Kenya	4
UA - Ucraina	4
AE - Emirati Arabi Uniti	3
AF - Afghanistan, Repubblica islamica di	3
BW - Botswana	3
DK - Danimarca	3
GR - Grecia	3
JO - Giordania	3
SA - Arabia Saudita	3
TH - Thailandia	3
VG - Isole Vergini Britanniche	3
BY - Bielorussia	2
CL - Cile	2
CM - Camerun	2
DZ - Algeria	2
ES - Italia	2
MA - Marocco	2
PY - Paraguay	2
RS - Serbia	2
SN - Senegal	2
AM - Armenia	1
BG - Bulgaria	1
BO - Bolivia	1
CR - Costa Rica	1
CZ - Repubblica Ceca	1
HR - Croazia	1
JM - Giamaica	1
NG - Nigeria	1
NO - Norvegia	1
OM - Oman	1
PA - Panama	1
PH - Filippine	1
PS - Palestinian Territory	1
PT - Portogallo	1
SY - Repubblica araba siriana	1
TT - Trinidad e Tobago	1
UY - Uruguay	1
VE - Venezuela	1
XK - ???statistics.table.value.countryCode.XK???	1
Totale	2.263

Nome	#
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread	240
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products	232
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products	223
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour	213
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour	206
Molecular features of proteins and starch in sprouted bean-fortified bread.	191
VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.	151
Biochemical aspects of food sustainability : molecular basis of bread improvement through enrichment with sprouted legumes flour	148
Impact of sprouted chickpea grits and flour on dough rheology and bread features	139
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process	129
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour	118
Impiego di avena germinata (Avena sativa L.) per la formulazione di biscotti = Using sprouted oats (Avena sativa L.) for the production of biscuits	113
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits	112
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)	107
Totale	2.322

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2022/2023	1	0	0	0	0	0	0	0	0	0	0	0	1
2023/2024	164	5	13	12	15	12	2	28	2	6	24	18	27
2024/2025	749	68	38	21	77	61	40	46	83	54	67	64	130
2025/2026	1.408	149	189	193	207	117	67	110	59	100	95	122	0
Totale													2.322

IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca