CODA, ROSSANA
 Distribuzione geografica
Continente #
NA - Nord America 1.547
EU - Europa 265
AS - Asia 246
SA - Sud America 9
AF - Africa 1
AN - Antartide 1
Continente sconosciuto - Info sul continente non disponibili 1
OC - Oceania 1
Totale 2.071
Nazione #
US - Stati Uniti d'America 1.543
CN - Cina 142
SE - Svezia 79
RU - Federazione Russa 64
IT - Italia 63
SG - Singapore 57
DE - Germania 19
FI - Finlandia 14
GB - Regno Unito 14
IN - India 13
VN - Vietnam 13
ID - Indonesia 10
BR - Brasile 8
UA - Ucraina 6
CA - Canada 4
TR - Turchia 4
FR - Francia 3
AM - Armenia 1
AR - Argentina 1
AU - Australia 1
BD - Bangladesh 1
BE - Belgio 1
BH - Bahrain 1
EU - Europa 1
GS - Georgia del Sud e Isole Sandwich Australi 1
HK - Hong Kong 1
IE - Irlanda 1
IR - Iran 1
JP - Giappone 1
MY - Malesia 1
RO - Romania 1
ZA - Sudafrica 1
Totale 2.071
Città #
Fairfield 272
Woodbridge 177
Seattle 142
Chandler 134
Ashburn 127
Houston 118
Cambridge 106
Wilmington 84
Nyköping 76
Ann Arbor 75
Beijing 53
Singapore 45
Nanjing 24
Roxbury 23
Jacksonville 22
Bari 21
Lawrence 21
Inglewood 14
Pune 13
Dearborn 12
San Diego 12
Des Moines 11
Dong Ket 9
Jakarta 9
Los Angeles 9
Princeton 9
Shenyang 8
Boardman 7
Brooklyn 7
Council Bluffs 6
London 6
Nanchang 6
New York 6
Santa Clara 6
Hebei 5
Moscow 5
Hanoi 4
Jiaxing 4
Bolzano 3
Kunming 3
Lemgo 3
Shanghai 3
Changsha 2
Chiswick 2
Helsinki 2
Hounslow 2
Leawood 2
Saskatoon 2
Taranto 2
Tianjin 2
Zhengzhou 2
Auburn Hills 1
Berlin 1
Bitonto 1
Brussels 1
Catania 1
Dalian 1
Dhaka 1
Dublin 1
Federal 1
Florence 1
Frankfurt am Main 1
Fukuoka 1
Fuzhou 1
Gioia Del Colle 1
Gravina In Puglia 1
Guangzhou 1
Hangzhou 1
Hanover 1
Hefei 1
Huizhou 1
Jinan 1
Kuala Lumpur 1
Luoyang 1
Machados 1
Manama 1
Melbourne 1
Montreal 1
Naples 1
Ningbo 1
Nuremberg 1
Ottawa 1
Parauapebas 1
Paris 1
Pio XII 1
Prescot 1
Presidente Bernardes 1
Qazvin 1
Qingdao 1
Redwood City 1
Rio de Janeiro 1
Rome 1
San Francisco 1
Sannicandro di Bari 1
Santa Fé do Sul 1
Santo André 1
Shenzhen 1
São Paulo 1
Tappahannock 1
Temanggung 1
Totale 1.767
Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 167
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 119
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 118
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 117
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 111
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 110
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 105
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 103
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 102
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 101
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 100
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 94
Bran bioprocessing for enhanced functional properties 91
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 91
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 88
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 88
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 78
Improvement of the protein quality of wheat bread through faba bean sourdough addition 77
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 71
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 69
Yogurt-like beverages made with cereals 69
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread 51
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 42
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 11
Totale 2.173
Categoria #
all - tutte 9.256
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 9.256


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020227 0 0 0 0 0 0 0 52 55 36 74 10
2020/2021393 38 86 39 30 23 15 38 20 22 37 25 20
2021/2022175 9 13 7 6 3 12 7 14 15 9 31 49
2022/2023324 39 55 22 28 32 45 1 40 49 1 2 10
2023/2024102 9 24 3 6 13 24 4 2 1 5 0 11
2024/2025201 12 11 35 11 6 52 41 33 0 0 0 0
Totale 2.173