PERRI, GIUSEPPE
 Distribuzione geografica
Continente #
NA - Nord America 244
EU - Europa 99
AS - Asia 15
SA - Sud America 1
Totale 359
Nazione #
US - Stati Uniti d'America 244
SE - Svezia 38
IT - Italia 33
CN - Cina 10
GB - Regno Unito 9
BE - Belgio 7
DE - Germania 5
FR - Francia 4
IN - India 3
AL - Albania 1
BR - Brasile 1
ES - Italia 1
JP - Giappone 1
PL - Polonia 1
SG - Singapore 1
Totale 359
Città #
Chandler 56
Nyköping 28
Fairfield 24
Ashburn 20
New York 19
Woodbridge 16
Ann Arbor 11
Bari 11
Seattle 11
Lawrence 8
Brussels 7
Roxbury 7
Cambridge 6
Wilmington 6
Beijing 4
Dearborn 4
Houston 4
Inglewood 4
Pune 3
Rome 3
Des Moines 2
Edinburgh 2
Esslingen am Neckar 2
Nanjing 2
Paris 2
Redwood City 2
San Diego 2
Taranto 2
Anguillara Veneta 1
Augusta 1
Bisceglie 1
Bitonto 1
Catanzaro 1
Cerignola 1
Chiswick 1
Cincinnati 1
Frankfurt am Main 1
Grimaldi 1
Jiaxing 1
Madrid 1
Mehlingen 1
Nanchang 1
Naples 1
Princeton 1
Sannicandro di Bari 1
Santeramo In Colle 1
Tirana 1
Tokyo 1
Warsaw 1
Washington 1
Totale 290
Nome #
Comparative assessment of metribuzin sorption efficiency of biochar, hydrochar and vermicompost 75
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 67
Comparative evaluation of hydrochar and vermicompost as adsorbents of metribuzin. 60
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 39
Modulatory effects of biochar, hydrochar and vermicompost on the growth of horticultural plants and phytopathogenic fungi 38
Modulatory effects of biochar, hydrochar and vermicompost on the growth of horticultural plants and phytopathogenic fungi 37
Impact of type and dose of biochar and hydrochar on growth response of phytopathogenic and antagonistic soil-resident fungi 36
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 26
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient 10
Totale 388
Categoria #
all - tutte 2.486
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 2.486


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202074 5 2 0 12 4 6 2 7 5 14 11 6
2020/202143 0 7 0 10 3 2 0 4 0 8 2 7
2021/202270 3 1 6 4 10 7 2 5 7 3 5 17
2022/2023134 13 23 8 29 4 17 3 16 10 3 7 1
2023/202460 3 9 4 7 0 30 2 3 0 2 0 0
Totale 388