LATROFA, VITTORIA
 Distribuzione geografica
Continente #
EU - Europa 87
AS - Asia 25
AF - Africa 7
NA - Nord America 5
SA - Sud America 2
OC - Oceania 1
Totale 127
Nazione #
IT - Italia 40
FR - Francia 17
ES - Italia 10
TR - Turchia 9
RU - Federazione Russa 7
KR - Corea 4
NL - Olanda 4
CA - Canada 3
DZ - Algeria 3
ET - Etiopia 3
IN - India 3
SG - Singapore 3
TH - Thailandia 3
BE - Belgio 2
DK - Danimarca 2
EE - Estonia 2
ID - Indonesia 2
RS - Serbia 2
US - Stati Uniti d'America 2
BR - Brasile 1
CL - Cile 1
LT - Lituania 1
MY - Malesia 1
NZ - Nuova Zelanda 1
SC - Seychelles 1
Totale 127
Città #
Bari 16
Teo 10
Épinay-sur-Seine 5
Casarile 4
Templemars 4
Wageningen 4
Addis Ababa 3
Bitonto 3
Chennai 3
Roubaix 3
Singapore 3
Aarhus 2
Altamura 2
Cosenza 2
Istanbul 2
Milan 2
Modena 2
Novi Sad 2
Pattaya 2
Saskatoon 2
Sétif 2
Viimsi 2
Ankara 1
Antalya 1
Dongjak-gu 1
Fatih 1
Gongju 1
Petaling Jaya 1
Pyeongtaek-si 1
Recife 1
Taranto 1
Winnipeg 1
Totale 90
Nome #
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 34
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 33
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 18
Innovative technological applications of plant-based ingredients 17
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 17
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 8
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 6
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 5
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 4
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products 4
Totale 146
Categoria #
all - tutte 623
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 623


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/20245 0 0 0 0 0 0 0 0 0 5 0 0
2024/2025141 6 25 23 34 17 28 8 0 0 0 0 0
Totale 146