ANESE, MONICA
 Distribuzione geografica
Continente #
NA - Nord America 455
EU - Europa 446
AS - Asia 256
OC - Oceania 4
SA - Sud America 2
Totale 1.163
Nazione #
US - Stati Uniti d'America 450
CN - Cina 135
IE - Irlanda 129
SE - Svezia 108
UA - Ucraina 98
IN - India 62
TR - Turchia 39
FI - Finlandia 30
GB - Regno Unito 21
DE - Germania 19
IT - Italia 11
CZ - Repubblica Ceca 8
SG - Singapore 8
FR - Francia 6
BE - Belgio 5
ID - Indonesia 5
PL - Polonia 4
AU - Australia 3
ES - Italia 3
JP - Giappone 3
MX - Messico 3
CA - Canada 2
CH - Svizzera 2
KR - Corea 2
BO - Bolivia 1
BR - Brasile 1
DK - Danimarca 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PK - Pakistan 1
RU - Federazione Russa 1
Totale 1.163
Città #
Dublin 129
Dearborn 82
Chandler 74
Jacksonville 70
Nyköping 59
Nanjing 34
Wilmington 23
Ann Arbor 21
Helsinki 16
Beijing 15
Nanchang 15
Princeton 14
San Mateo 14
Tianjin 11
Woodbridge 10
Boardman 8
Taizhou 8
Changsha 7
Hebei 7
Hangzhou 6
Kunming 6
Brussels 5
Jinan 5
Jakarta 4
Manchester 4
Nove Mesto Na Morave 4
Shenyang 4
Auburn Hills 3
Changchun 3
Hilden 3
Jiaxing 3
Minneapolis 3
Perth 3
Warsaw 3
Atlanta 2
Chelles 2
Chennai 2
Des Moines 2
Lanzhou 2
Murcia 2
Naples 2
Norwalk 2
Paris 2
Udine 2
Zhengzhou 2
Ashburn 1
Auckland 1
Brno 1
Cornaredo 1
Downers Grove 1
Enfield 1
Florence 1
Guangzhou 1
Hefei 1
Hinganghat 1
Houston 1
Hull 1
Istanbul 1
Jinhua 1
Johor Bahru 1
Lahore 1
Lausanne 1
Leawood 1
Los Angeles 1
Montréal 1
Mumbai 1
Ningbo 1
Norderstedt 1
Samsun 1
San Giuliano Milanese 1
Seoul 1
Shaoxing 1
Singapore 1
Stevenage 1
Teresina 1
Terrassa 1
Vancouver 1
Zurich 1
Ålborg 1
Totale 732
Nome #
State diagrams of some organic acid-water systems of interest in food. 121
Oxidative stability of the lipid fraction in roasted coffee 112
OPTIMISING PHYTOCHEMICAL RELEASE BY PROCESS TECHNOLOGY 104
Oil stability and antioxidant properties of tomato juice as affected by heating 90
Study on loss and/or formation of antioxidants during food processing and storage. 88
EFFECT OF EQUIVALENT THERMAL TREATMENTS ON THE COLOR AND ANTIOXIDANT ACTIVITY OF TOMATO PUREES 82
Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties 80
Antioxidant properties of coffee brews in relation to the roasting degree 78
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 76
Effects of drying processing on the Maillard reaction in pasta 73
Antioxidant properties of tomato juice as affected by heating 71
Influence of processing on the antioxidant properties of fruit and vegetables 70
Shelf life extension on the minimally processed artichokes 66
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 57
Totale 1.168
Categoria #
all - tutte 4.159
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 4.159


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020238 41 17 9 10 29 48 40 5 20 2 15 2
2020/2021106 15 1 15 1 15 12 16 0 14 17 0 0
2021/2022112 16 0 0 2 12 2 8 2 17 20 7 26
2022/2023346 23 13 14 24 26 48 0 28 153 5 8 4
2023/202433 8 3 6 2 5 1 0 0 0 1 0 7
2024/20252 2 0 0 0 0 0 0 0 0 0 0 0
Totale 1.168