COSTANTINI, MICHELA
 Distribuzione geografica
Continente #
NA - Nord America 143
EU - Europa 112
AS - Asia 41
SA - Sud America 9
Totale 305
Nazione #
US - Stati Uniti d'America 140
RU - Federazione Russa 31
SE - Svezia 28
SG - Singapore 21
IT - Italia 17
DE - Germania 10
FR - Francia 9
ID - Indonesia 8
BR - Brasile 6
GB - Regno Unito 5
HK - Hong Kong 5
CN - Cina 4
FI - Finlandia 4
AR - Argentina 2
BE - Belgio 2
CA - Canada 2
CH - Svizzera 2
AZ - Azerbaigian 1
BD - Bangladesh 1
CZ - Repubblica Ceca 1
ES - Italia 1
LT - Lituania 1
NL - Olanda 1
PA - Panama 1
PK - Pakistan 1
PY - Paraguay 1
Totale 305
Città #
Chandler 40
Nyköping 26
Singapore 19
Ashburn 8
Bari 8
Jakarta 8
Lawrence 8
Fairfield 7
Paris 7
Roxbury 6
Helsinki 4
Hong Kong 4
New York 4
Cambridge 3
Moscow 3
Nuremberg 3
Brussels 2
Como 2
Córdoba 2
Falkenstein 2
Grottaglie 2
Milan 2
Princeton 2
Rome 2
Santa Clara 2
Seattle 2
Toronto 2
Woodbridge 2
Échandens 2
Adelfia 1
Amsterdam 1
Baku 1
Belo Horizonte 1
Brno 1
Chiswick 1
Des Moines 1
Dhaka 1
Faisalabad 1
Frankfurt am Main 1
Fuyang 1
Greenwich 1
Handan 1
Houston 1
Ibimirim 1
Inglewood 1
Lauterbourg 1
Loanda 1
London 1
Los Angeles 1
Munich 1
Nottingham 1
Panama City 1
Ribeirão das Neves 1
Rio das Pedras 1
Rio de Janeiro 1
San Diego 1
Santa Rita 1
Tamm 1
Wilmington 1
Totale 214
Nome #
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.) 58
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions 48
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 47
Kabuli and apulian black chickpea milling by-products as innovative ingredients to provide high levels of dietary fibre and bioactive compounds in gluten-free fresh pasta 41
Use of Legumes in Extrusion Cooking: A Review 37
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 33
Impact of Histology and Tumor Grade on Clinical Outcomes Beyond 5 Years of Follow-Up in a Large Cohort of Renal Cell Carcinomas 32
Effect of die configuration on the physico-chemical properties, anti-nutritional compounds, and sensory features of legume-based extruded snacks 31
Impiego di farine di legumi nella produzione di basi pizza gluten-free 16
Totale 343
Categoria #
all - tutte 2.917
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 2.917


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202114 0 0 0 0 0 0 3 1 5 0 5 0
2021/202236 0 0 2 2 0 2 0 1 15 2 3 9
2022/2023101 10 22 7 3 11 12 7 6 19 1 2 1
2023/202438 4 8 1 6 1 7 0 1 2 2 0 6
2024/2025154 13 1 8 9 12 40 24 31 8 8 0 0
Totale 343