RUTIGLIANO, MARIACINZIA
 Distribuzione geografica
Continente #
EU - Europa 457
NA - Nord America 316
AS - Asia 130
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 1
SA - Sud America 1
Totale 908
Nazione #
US - Stati Uniti d'America 314
IT - Italia 190
IE - Irlanda 80
CN - Cina 61
SG - Singapore 57
UA - Ucraina 48
SE - Svezia 47
AT - Austria 23
DE - Germania 16
FR - Francia 13
GB - Regno Unito 11
FI - Finlandia 9
BE - Belgio 6
HK - Hong Kong 5
CZ - Repubblica Ceca 4
IN - India 4
DZ - Algeria 3
PL - Polonia 3
CH - Svizzera 2
ES - Italia 2
MX - Messico 2
RU - Federazione Russa 2
TR - Turchia 2
BO - Bolivia 1
EU - Europa 1
NO - Norvegia 1
VN - Vietnam 1
Totale 908
Città #
Dublin 80
Chandler 64
Nyköping 37
Singapore 32
Jacksonville 31
Foggia 29
Dearborn 24
Vienna 23
Ann Arbor 21
Ashburn 19
Wilmington 18
Boardman 15
Nanjing 11
Helsinki 8
London 8
Los Angeles 8
Princeton 8
Napoli 7
Beijing 6
Des Moines 6
Milan 6
Nanchang 6
Rome 6
Brussels 5
Houston 5
Torino 5
Cagliari 4
Fairfield 4
Hong Kong 4
Munich 4
New York 4
Paternò 4
Tianjin 4
Bari 3
Bergamo 3
Brno 3
Caldogno 3
Catania 3
Cologno Monzese 3
Florence 3
Forlì 3
Jinan 3
Kunming 3
Menlo Park 3
New Delhi 3
Oran 3
Paris 3
Redwood City 3
San Giovanni Rotondo 3
San Mateo 3
Shenyang 3
Vigliano Biellese 3
Barletta 2
Bologna 2
Caivano 2
Fabriano 2
Gravina di Catania 2
Guangzhou 2
Hebei 2
Murcia 2
Ningbo 2
Santa Clara 2
Yaroslavl 2
Agrigento 1
Augusta 1
Castellana Grotte 1
Changsha 1
Chicago 1
Clifton 1
Como 1
Cusago 1
Dalian 1
Dong Ket 1
Ferrara 1
Frankfurt am Main 1
Gent 1
Hanover 1
Impruneta 1
Indore 1
La Paz 1
Lanciano 1
Lausanne 1
Lecce 1
Mascalucia 1
Modugno 1
Molise 1
Naples 1
Newark 1
Norwalk 1
Olgiate Olona 1
Olomouc 1
Orange 1
Padova 1
Pietramontecorvino 1
Porto Sant'elpidio 1
Quanzhou 1
San Giorgio del Sannio 1
San Giovanni la Punta 1
San Severo 1
Shenzhen 1
Totale 632
Nome #
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum). 185
Study of Protein Aggregation Machinery in Processed Food Products: New Details for a Supramolecular Organization 146
Addition of lees from base wine in the production of Bombino sparkling wine 114
Protein Modifications in Cooked Pork Products 99
Assessment of decreases in -casein during frozen storage of buffalo Milk. 94
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 83
The role of hydration on the cooking quality of bran-enriched Pasta. 73
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 39
Protein Modifications in Cooked Pork Products 38
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 17
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 15
Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions 12
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 10
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 8
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 8
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage 7
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 7
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables 7
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 6
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour 5
Produzione di pasta Produzione di pasta fresca arricchita fresca arricchita con carciofo e pomodoro con carciofo e pomodoro prodotti attraverso prodotti attraverso una tecnologia innovativa 3
Protein aggregation in cooked pork products: new details on the supramolecular organization 3
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum) 3
Totale 982
Categoria #
all - tutte 4.895
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 4.895


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020113 0 0 0 0 18 23 22 5 14 15 11 5
2020/2021103 9 1 9 4 15 18 13 3 15 9 2 5
2021/202288 3 4 4 2 27 4 4 3 7 4 4 22
2022/2023259 21 26 11 17 11 29 2 22 95 3 8 14
2023/2024158 14 8 4 7 5 11 30 38 1 1 14 25
2024/2025111 17 10 20 17 47 0 0 0 0 0 0 0
Totale 982