IRIS
VURRO, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 1.591
EU - Europa 729
AS - Asia 663
SA - Sud America 149
Continente sconosciuto - Info sul continente non disponibili 109
AF - Africa 28
OC - Oceania 1
Totale 3.270
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Nazione #
US - Stati Uniti d'America 1.496
IT - Italia 445
SG - Singapore 253
HK - Hong Kong 95
BR - Brasile 88
CN - Cina 71
FR - Francia 52
RU - Federazione Russa 49
CA - Canada 44
ID - Indonesia 40
PH - Filippine 38
VN - Vietnam 38
GB - Regno Unito 37
BD - Bangladesh 30
DE - Germania 28
IN - India 22
ES - Italia 20
AR - Argentina 19
MX - Messico 19
PK - Pakistan 18
NL - Olanda 16
EC - Ecuador 14
TR - Turchia 12
FI - Finlandia 10
UA - Ucraina 10
CO - Colombia 9
TH - Thailandia 9
CW - ???statistics.table.value.countryCode.CW??? 8
GR - Grecia 8
PE - Perù 8
RO - Romania 8
EG - Egitto 7
IQ - Iraq 7
JM - Giamaica 7
BE - Belgio 6
AT - Austria 5
JP - Giappone 5
MY - Malesia 5
SV - El Salvador 5
TT - Trinidad e Tobago 5
CR - Costa Rica 4
DK - Danimarca 4
LB - Libano 4
PL - Polonia 4
SA - Arabia Saudita 4
SC - Seychelles 4
VE - Venezuela 4
AL - Albania 3
BG - Bulgaria 3
CH - Svizzera 3
CM - Camerun 3
CZ - Repubblica Ceca 3
DZ - Algeria 3
IL - Israele 3
IR - Iran 3
LT - Lituania 3
PT - Portogallo 3
SE - Svezia 3
TN - Tunisia 3
UY - Uruguay 3
CL - Cile 2
CY - Cipro 2
GP - Guadalupe 2
HN - Honduras 2
HU - Ungheria 2
NI - Nicaragua 2
PR - Porto Rico 2
UG - Uganda 2
UZ - Uzbekistan 2
AU - Australia 1
AW - Aruba 1
BJ - Benin 1
BO - Bolivia 1
CD - Congo 1
CI - Costa d'Avorio 1
DO - Repubblica Dominicana 1
GH - Ghana 1
GT - Guatemala 1
HR - Croazia 1
IE - Irlanda 1
IM - Isola di Man 1
KG - Kirghizistan 1
KR - Corea 1
MD - Moldavia 1
PY - Paraguay 1
SL - Sierra Leone 1
ZA - Sudafrica 1
Totale 3.169
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Città #
Ashburn 161
San Jose 151
Singapore 136
Hong Kong 91
Milan 83
Bari 56
Council Bluffs 54
Rome 42
Los Angeles 37
Dallas 29
Santa Clara 28
Beijing 26
New York 20
Columbus 18
Lauterbourg 15
San Francisco 15
Atlanta 14
Gravina in Puglia 14
Parma 14
Chicago 13
Boardman 12
Hanoi 12
Ho Chi Minh City 12
Jakarta 12
Naples 12
Frankfurt am Main 11
Winnipeg 11
Makassar 10
Phoenix 10
Quito 10
Falkenstein 9
Helsinki 9
Orem 9
Brooklyn 8
Lahore 8
London 8
Toronto 8
Willemstad 8
Buffalo 7
Charlotte 7
Chennai 7
Fragagnano 7
Taranto 7
Watertown 7
Denver 6
Dhaka 6
Makati City 6
Puebla City 6
Tampa 6
Turin 6
Amsterdam 5
Bangkok 5
Bolzano 5
Houston 5
Kingston 5
Mexico City 5
Modena 5
Salt Lake City 5
San Salvador 5
Washington 5
Belo Horizonte 4
Cagayan de Oro 4
Carosino 4
Catania 4
Catarroja 4
Dnipro 4
Elk Grove Village 4
Fano 4
Figino 4
Kuala Lumpur 4
Las Vegas 4
Malang 4
Memphis 4
Málaga 4
Palermo 4
Pasig 4
San José 4
Seattle 4
São Paulo 4
Vancouver 4
Viladecavalls 4
Almada 3
Bergamo 3
Bogotá 3
Boston 3
Brasília 3
Brussels 3
Cairo 3
Caracas 3
Casoria 3
Copenhagen 3
Deva 3
Douala 3
Fortaleza 3
Genoa 3
Guayaquil 3
Haiphong 3
Jeddah 3
Livorno 3
Manfredonia 3
Totale 1.465
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Nome #
The Large and Diverse Family of Mediterranean Flat Breads: A Database 502
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 226
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 190
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 178
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 176
Investigating the suitability of lupin flour and lupin type iv sourdough substitution in bakery products 173
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 142
Impiego di farine di legumi nella produzione di basi pizza gluten-free 128
THE FLAT BREADS OF THE MEDITERRANEAN AREA: VALORIZATION AND INNOVATION 125
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 117
Pani piatti nel mediterraneo: tradizione e futuro 107
Effect of durum wheat oil on the chemical features of the Italian Focaccia 103
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 96
From Famine Food to a Functional Option 92
Exploring the Nutritional Potential of Peas: Fortification, Fermentation, and Bioactive Characterization for Future Food Applications 85
Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits 83
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 79
Flat breads: past, present and future 79
Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma 75
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 73
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 72
The flat breads of the Mediterranean area: valorisation and innovation 68
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.) 57
Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance 30
Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping 28
Development of cereal-based food products enriched with acorn flour 28
Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative 25
LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE 21
Bessarabian wild hop sourdough: Microbial characterization and effect on the physicochemical properties and flavor of the bread 19
Antioxidant and Aromatic Properties of Aqueous Extracts of Pleurotus nebrodensis as Potential Food Ingredients 13
Characterization of Genetic Diversity and Genomic Prediction of Secondary Metabolites in Pea Genetic Resources 12
Comparative Analysis of Fermented Flatbreads in the Horn of Africa and the Southern Arabian Peninsula: A Picture of Biocultural Diversity 11
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile 11
Dry-fractionated lentil protein concentrate as a sustainable ingredient: Effect on techno-nutritional properties, flavour and consumer acceptability of Focaccia 10
Wholegrain pasta: Influence of raw material and drying temperature on product quality 9
Relationships between total anthocyanins, antioxidant activity and quality traits in purple and blue wheat genotypes 9
Formulation of focaccia with acorn flour from Tunisian Quercus canariensis Willd.: A strategy for lowering the glycemic index while enhancing nutritional value 7
Estratti acquosi di Pleurotus nebrodensis (Inzenga) Quél. come additivi alimentari innovativi 6
Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob–Xanthan Hydrogel 5
Totale 3.270
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Categoria #
all - tutte 8.424
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 8.424
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2022/20237 0 0 0 0 4 1 1 0 1 0 0 0
2023/20245 0 0 0 1 0 0 0 0 0 4 0 0
2024/2025657 27 10 27 12 39 81 36 86 53 56 64 166
2025/20261.469 149 82 51 84 131 65 160 63 207 120 110 247
2026/20271.132 397 390 104 232 9 0 0 0 0 0 0 0
Totale 3.270