IRIS
Laverse, Janine Elisa
 Distribuzione geografica
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Continente #
EU - Europa 597
NA - Nord America 570
AS - Asia 273
SA - Sud America 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 1.445
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Nazione #
US - Stati Uniti d'America 569
CN - Cina 189
IE - Irlanda 185
SE - Svezia 130
UA - Ucraina 126
IT - Italia 52
TR - Turchia 48
DE - Germania 33
IN - India 31
FR - Francia 26
FI - Finlandia 24
RU - Federazione Russa 11
GB - Regno Unito 7
BR - Brasile 2
PE - Perù 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
CA - Canada 1
EU - Europa 1
IR - Iran 1
PL - Polonia 1
Totale 1.445
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Città #
Dublin 183
Chandler 132
Nyköping 91
Jacksonville 90
Nanjing 64
Dearborn 54
Wilmington 35
New York 32
Nanchang 26
Foggia 23
Beijing 18
Princeton 18
San Mateo 16
Jinan 12
Hilden 9
Tianjin 9
Helsinki 7
Jiaxing 7
Shenyang 7
Los Angeles 6
Ann Arbor 5
Hebei 5
Kunming 5
Ningbo 5
Stevenage 5
Taizhou 5
Bari 4
Des Moines 4
Guangzhou 4
Hangzhou 4
Pune 4
Ashburn 3
Changchun 3
Changsha 3
Hanover 3
Mountain View 3
Orange 3
Salerno 3
Samara 3
Shanghai 3
Augusta 2
Bangkok 2
Belgrade 2
Boardman 2
Bursa 2
Hefei 2
Lanzhou 2
Lima 2
London 2
Phoenix 2
San Severo 2
Taipei 2
Zhengzhou 2
Costigliole Saluzzo 1
Duncan 1
Ferrara 1
Fuzhou 1
Geislingen an der Steige 1
Knox 1
Kraków 1
Latina 1
Marche 1
Merville 1
Montréal 1
Moscow 1
Nürnberg 1
Orte 1
Padova 1
Redwood City 1
Rockville 1
Rome 1
Saint Petersburg 1
San Giovanni Rotondo 1
Taranto 1
Torino 1
Trani 1
Trinitapoli 1
Velikiy Novgorod 1
Volzhskiy 1
Yaroslavl 1
Totale 969
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Nome #
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 145
X-Ray Microtomography for Food Quality Analysis 105
Textural changes of Canestrello Pugliese cheese measured during storage 99
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 97
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 91
Effect of compositional formulation on texture and microstructural of whey protein foam 84
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 84
X-ray microtomography to study the microstructure of cream cheese-type products 78
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 76
X-ray microtomography to study the microstructure of mayonnaise 76
Influence of the addition of buckwheat flour and durum wheat bran on the spaghetti quality 74
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 73
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti 71
Fat microstructure of yogurt as assessed by x-ray microtomography 71
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 70
Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages 68
High pressure induces changes in texture and microstructure of muscles in dry-cured hams 66
Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour 60
Totale 1.488
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Categoria #
all - tutte 5.480
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 5.480
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201938 0 0 0 0 0 0 0 0 0 0 6 32
2019/2020298 67 39 17 2 30 34 49 7 27 2 21 3
2020/2021151 20 1 20 3 20 10 28 4 24 20 0 1
2021/2022133 15 0 0 2 2 5 12 10 19 26 6 36
2022/2023478 44 26 26 20 37 48 0 44 204 3 10 16
2023/202485 14 6 1 3 3 50 0 2 0 6 0 0
Totale 1.488