IRIS
CODA, ROSSANA
 Distribuzione geografica
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Continente #
NA - Nord America 1.526
EU - Europa 197
AS - Asia 170
AF - Africa 1
AN - Antartide 1
Continente sconosciuto - Info sul continente non disponibili 1
OC - Oceania 1
SA - Sud America 1
Totale 1.898
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Nazione #
US - Stati Uniti d'America 1.523
CN - Cina 128
SE - Svezia 79
IT - Italia 62
DE - Germania 17
GB - Regno Unito 14
FI - Finlandia 13
IN - India 13
VN - Vietnam 13
SG - Singapore 6
UA - Ucraina 6
TR - Turchia 4
CA - Canada 3
FR - Francia 3
AM - Armenia 1
AR - Argentina 1
AU - Australia 1
BD - Bangladesh 1
BE - Belgio 1
EU - Europa 1
GS - Georgia del Sud e Isole Sandwich Australi 1
HK - Hong Kong 1
ID - Indonesia 1
IE - Irlanda 1
IR - Iran 1
JP - Giappone 1
RO - Romania 1
ZA - Sudafrica 1
Totale 1.898
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Città #
Fairfield 272
Woodbridge 177
Seattle 142
Chandler 134
Ashburn 127
Houston 118
Cambridge 106
Wilmington 84
Nyköping 76
Ann Arbor 75
Beijing 51
Nanjing 24
Roxbury 23
Jacksonville 22
Lawrence 21
Bari 20
Inglewood 14
Pune 13
Dearborn 12
San Diego 12
Des Moines 11
Dong Ket 9
Los Angeles 9
Princeton 9
Shenyang 8
Brooklyn 7
Boardman 6
London 6
Nanchang 6
New York 6
Hebei 5
Hanoi 4
Jiaxing 4
Bolzano 3
Kunming 3
Lemgo 3
Shanghai 3
Changsha 2
Chiswick 2
Hounslow 2
Leawood 2
Saskatoon 2
Taranto 2
Tianjin 2
Zhengzhou 2
Auburn Hills 1
Bitonto 1
Brussels 1
Catania 1
Dhaka 1
Dublin 1
Federal 1
Florence 1
Frankfurt am Main 1
Fukuoka 1
Gioia Del Colle 1
Gravina In Puglia 1
Guangzhou 1
Hangzhou 1
Hanover 1
Hefei 1
Helsinki 1
Jinan 1
Melbourne 1
Montreal 1
Naples 1
Ningbo 1
Paris 1
Prescot 1
Qazvin 1
Redwood City 1
Rome 1
San Francisco 1
Sannicandro di Bari 1
Shenzhen 1
Singapore 1
Tappahannock 1
Temanggung 1
Verona 1
Wynberg 1
Yellow Springs 1
Yerevan 1
Totale 1.678
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 156
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 115
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 112
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 108
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 103
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 100
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 95
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 95
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 89
Bran bioprocessing for enhanced functional properties 87
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 86
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 85
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 84
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 81
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 80
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 77
Improvement of the protein quality of wheat bread through faba bean sourdough addition 71
Yogurt-like beverages made with cereals 66
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 64
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 64
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 41
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 37
Totale 1.992
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Categoria #
all - tutte 7.940
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 7.940
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020475 0 25 20 63 50 43 47 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
2024/202520 12 8 0 0 0 0 0 0 0 0 0 0
Totale 1.992