LAMPARELLI, SARA
 Distribuzione geografica
Continente #
NA - Nord America 364
EU - Europa 270
AS - Asia 135
OC - Oceania 2
SA - Sud America 2
Totale 773
Nazione #
US - Stati Uniti d'America 363
CN - Cina 98
IE - Irlanda 89
UA - Ucraina 63
SE - Svezia 54
DE - Germania 17
IN - India 17
IT - Italia 16
FI - Finlandia 11
FR - Francia 10
SG - Singapore 10
GB - Regno Unito 9
TR - Turchia 9
AU - Australia 1
BR - Brasile 1
CA - Canada 1
CL - Cile 1
CZ - Repubblica Ceca 1
NZ - Nuova Zelanda 1
VN - Vietnam 1
Totale 773
Città #
Dublin 89
Chandler 79
Jacksonville 45
Nyköping 37
Dearborn 31
Nanjing 26
Ashburn 23
Wilmington 17
Nanchang 12
New York 12
Beijing 9
Princeton 9
San Mateo 9
Boardman 8
Tianjin 7
Ann Arbor 6
Singapore 6
Washington 6
Woodbridge 6
Des Moines 5
Munich 5
Shenyang 5
Hebei 4
Los Angeles 4
Jiaxing 3
Jinan 3
Milan 3
Shanghai 3
Auburn Hills 2
Bologna 2
Foggia 2
Frankfurt am Main 2
Hangzhou 2
Hefei 2
Helsinki 2
Jinhua 2
London 2
Naples 2
Seattle 2
Zhengzhou 2
Auckland 1
Bangalore 1
Bari 1
Fontaniva 1
Guangzhou 1
Hanover 1
Hilden 1
Ho Chi Minh City 1
Kunming 1
Lanzhou 1
Marano Di Napoli 1
Montreal 1
Napoli 1
Ningbo 1
Norwalk 1
Olomouc 1
Rio De Janeiro 1
Shenzhen 1
Taizhou 1
Xi'an 1
Totale 516
Nome #
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 99
A proteomic study of Montepulciano grape vine under different watered conditions 97
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 95
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 93
Protein extractability of the olive seed and proteomic approach 91
A proteome approach on the characteisation of protein composition of genetically modified durum wheat wholmeal showing an altered trafficking and deposition of seed storage proteins 81
Protein extractability of the olive seed and proteomic approach 80
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 74
Study on the interactions between soy and semolina proteins during pasta-making. 68
Totale 778
Categoria #
all - tutte 3.385
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 3.385


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202086 0 0 0 0 20 17 18 3 11 2 14 1
2020/202166 9 2 9 0 9 7 11 0 10 9 0 0
2021/202252 9 0 0 0 3 0 0 7 5 7 3 18
2022/2023256 23 21 11 22 13 21 3 23 105 2 3 9
2023/202466 8 0 6 3 7 19 0 10 0 0 0 13
2024/202531 7 0 16 5 3 0 0 0 0 0 0 0
Totale 778