IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

CARDONE, GAETANO
 Distribuzione geografica
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Continente #
EU - Europa 2.947
NA - Nord America 2.459
AS - Asia 2.077
SA - Sud America 203
AF - Africa 80
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.793
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Nazione #
US - Stati Uniti d'America 2.336
IT - Italia 944
GB - Regno Unito 836
SG - Singapore 664
CN - Cina 567
DE - Germania 309
HK - Hong Kong 194
RU - Federazione Russa 160
FR - Francia 159
SE - Svezia 157
VN - Vietnam 136
BR - Brasile 128
IN - India 122
CA - Canada 82
IE - Irlanda 79
BD - Bangladesh 62
TR - Turchia 59
NL - Olanda 53
ID - Indonesia 41
JP - Giappone 40
DK - Danimarca 39
KR - Corea 37
AR - Argentina 32
MX - Messico 30
PK - Pakistan 30
UA - Ucraina 26
ES - Italia 24
FI - Finlandia 24
BE - Belgio 23
AU - Australia 21
CH - Svizzera 18
PH - Filippine 18
TW - Taiwan 18
EG - Egitto 17
PL - Polonia 17
IR - Iran 16
MY - Malesia 15
PE - Perù 14
AT - Austria 13
CL - Cile 11
GH - Ghana 11
GR - Grecia 10
IQ - Iraq 10
PT - Portogallo 10
ZA - Sudafrica 9
NP - Nepal 8
RO - Romania 8
KZ - Kazakistan 7
TH - Thailandia 7
CI - Costa d'Avorio 6
CO - Colombia 6
NG - Nigeria 6
SA - Arabia Saudita 6
BY - Bielorussia 5
ET - Etiopia 5
MA - Marocco 5
NO - Norvegia 5
EC - Ecuador 4
ME - Montenegro 4
NZ - Nuova Zelanda 4
RS - Serbia 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
IL - Israele 3
JM - Giamaica 3
JO - Giordania 3
LU - Lussemburgo 3
LY - Libia 3
SC - Seychelles 3
TN - Tunisia 3
AE - Emirati Arabi Uniti 2
AO - Angola 2
AZ - Azerbaigian 2
BW - Botswana 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
EE - Estonia 2
HN - Honduras 2
LB - Libano 2
LT - Lituania 2
LV - Lettonia 2
PA - Panama 2
PR - Porto Rico 2
PY - Paraguay 2
RW - Ruanda 2
UG - Uganda 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
BG - Bulgaria 1
EU - Europa 1
GA - Gabon 1
GE - Georgia 1
GT - Guatemala 1
GY - Guiana 1
HR - Croazia 1
IM - Isola di Man 1
IS - Islanda 1
KG - Kirghizistan 1
KH - Cambogia 1
Totale 7.786
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Città #
Southend 742
Singapore 399
Ashburn 257
Milan 237
Dallas 179
Hong Kong 171
Chandler 166
Hanover 154
San Jose 125
Council Bluffs 106
Santa Clara 94
Beijing 91
Fairfield 83
Rome 79
Wilmington 77
Dublin 69
Ann Arbor 68
Los Angeles 66
Princeton 66
New York 63
Seattle 56
Houston 51
Dearborn 47
Ho Chi Minh City 43
Cambridge 40
Redwood City 38
Woodbridge 34
Lauterbourg 33
Hanoi 32
Nanjing 32
Bengaluru 30
Des Moines 29
Buffalo 28
Jakarta 27
Columbus 22
Moscow 21
The Dalles 21
Fargo 20
Frankfurt am Main 20
Hefei 20
Guangzhou 19
Parma 19
Tokyo 19
Medford 18
Seoul 18
Turin 18
Bari 17
Boardman 17
Shanghai 17
Winnipeg 17
Istanbul 16
Cangzhou 15
Nanchang 15
Pisa 15
Basingstoke 14
Toronto 14
Hangzhou 13
Kuala Lumpur 13
Brussels 12
Falls Church 12
Helsinki 12
Hyderabad 12
Taipei 12
Tianjin 12
Berlin 11
Chicago 11
Kelowna 11
Munich 11
Naples 11
Shenyang 11
Accra 10
Brescia 10
Roxbury 10
São Paulo 10
Vancouver 10
Ankara 9
Bologna 9
Jinan 9
Lima 9
Paris 9
Phoenix 9
Santiago 9
Vienna 9
Zhengzhou 9
Changsha 8
London 8
San Francisco 8
Johannesburg 7
Lahore 7
Melbourne 7
Montpellier 7
Mumbai 7
San Diego 7
Washington 7
Atlanta 6
Bühl 6
Chennai 6
Delhi 6
Florence 6
Groningen 6
Totale 4.608
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Nome #
Sprouted wheat as an alternative to conventional flour improvers in bread-making 591
SPROUTING AS A BIOTECHNOLOGICAL PROCESS TO IMPROVE THE FUNCTIONAL PROPERTIES OF CEREAL-BASED PRODUCTS 423
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane 372
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.) 315
Sfarinati di grillo (Acheta domesticus L.) per la produzione di pasta fresca 267
Flour from sprouted wheat as a new ingredient in bread-making 254
Effects of sprouting process on the bread-making performance of durum wheat 239
Chemical and nutritional properties of white bread leavened by lactic acid bacteria 235
Monitoring cereals sprouting by MicroNIR 229
Sprouting as a pre-processing for producing quinoa-enriched bread 227
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat 224
Characterization of ready-to-eat baby foods based on fermented African rice 220
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? 220
Effects of sprouting under controlled conditions on gluten properties 217
Il frumento germinato: un nuovo ingrediente per la panificazione 202
Germinated wheat as an alternative to conventional flour improvers in bread-making 200
Bread-making performance of durum wheat as affected by sprouting 199
Monitoring the sprouting process of wheat by non-conventional approaches 194
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 190
Baking performances of sprouted wheat flour 189
Comparison of stone-milled and recombined whole-grain flours for their rheological properties and bioactive compound content 185
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures 185
Il frumento germinato come alternativa al malto per migliorare la qualità panificatoria delle farine = Use of sprouted wheat instead of malt in order to improve flour bread-making performances 180
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization 173
The good side of sprouting 171
Sprouted wheat: a new ingredient in bread-making? 166
Wheat sprouting: lights and shadows 162
Controlled Sprouting of Durum Wheat: Effects on Starch and Protein Characteristics 162
Influence Of Fusariosis In The Biochemical And Rheological Properties Of Different Wheat Cultivars 152
Sprouted wheat as an alternative to conventional flour improvers 151
Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance 150
Exploitation of bran from sprouted wheat: effect on dough rheology and bread-making performance 148
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations 132
Influence of amylose/amylopectin ratio on wheat dough properties 129
Effects of wheat sprouting on starch, gluten, and dough properties 128
Sprouted Cereal Grains and Products 127
Insights on wheat quality evaluation along the value chain 121
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation 103
null 86
Sprouting under the spotlight 83
Totale 8.101
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Categoria #
all - tutte 20.261
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 20.261
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021107 0 0 0 0 0 0 0 0 0 0 54 53
2021/2022832 44 40 64 64 53 183 67 33 61 66 35 122
2022/2023877 105 91 115 84 79 134 15 61 79 24 60 30
2023/2024578 30 44 34 50 92 37 59 47 23 26 54 82
2024/20251.368 66 155 81 134 121 55 60 179 73 89 101 254
2025/20262.331 225 162 267 184 191 172 343 119 272 182 214 0
Totale 8.101