IRIS
MASTROMATTEO, MARCELLA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 844
EU - Europa 769
AS - Asia 394
AF - Africa 2
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 1
Totale 2.012
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 842
CN - Cina 244
IE - Irlanda 228
UA - Ucraina 175
SE - Svezia 149
TR - Turchia 61
IN - India 56
IT - Italia 56
FI - Finlandia 32
DE - Germania 30
SG - Singapore 30
GB - Regno Unito 24
FR - Francia 22
AT - Austria 21
BE - Belgio 16
CZ - Repubblica Ceca 8
ES - Italia 5
ET - Etiopia 2
EU - Europa 2
MK - Macedonia 2
CA - Canada 1
CH - Svizzera 1
CO - Colombia 1
IR - Iran 1
KR - Corea 1
PH - Filippine 1
TT - Trinidad e Tobago 1
Totale 2.012
Salva come PNG Salva come JPEG
Città #
Dublin 227
Chandler 157
Jacksonville 125
Nyköping 105
New York 72
Ann Arbor 70
Nanjing 66
Dearborn 59
Wilmington 40
Nanchang 30
Princeton 24
Beijing 22
San Mateo 21
Vienna 21
Singapore 18
Tianjin 17
Ashburn 15
Boardman 14
Brussels 14
Des Moines 14
Woodbridge 14
Kunming 13
Jinan 12
Hilden 11
Jiaxing 10
Munich 10
Shenyang 9
Brno 8
Foggia 8
Helsinki 8
Ningbo 8
Hebei 7
Hangzhou 6
Los Angeles 6
Rome 6
Changsha 5
Guangzhou 5
Bari 4
Auburn Hills 3
Lanzhou 3
Paris 3
Shanghai 3
Stevenage 3
Taizhou 3
Washington 3
Zhengzhou 3
Addis Ababa 2
Bologna 2
Castel Madama 2
Fairfield 2
Hefei 2
Ohrid 2
Pietramontecorvino 2
San Severo 2
Simi Valley 2
Strasbourg 2
Villarreal de Alava 2
Abbadia Lariana 1
Bacolod City 1
Calenzano 1
Changchun 1
Derby 1
Dongyang 1
El Espinar 1
Giaveno 1
Grumo Appula 1
Jinhua 1
Kilcock 1
Manfredonia 1
Modena 1
Monza 1
Morainvilliers 1
Naples 1
Norwalk 1
Orange 1
Padova 1
Parma 1
Redwood City 1
Sangre Grande 1
Sanming 1
Santa Clara 1
Seoul 1
Shenzhen 1
South Easton 1
Tappahannock 1
Taranto 1
Valencia 1
Visano 1
Walnut 1
Yiwu 1
Zurich 1
Totale 1.361
Salva come PNG Salva come JPEG
Nome #
Procedimento per la produzione di pasta alimentare 152
Influence of spelt bran on the physical properties of WPI composite films 99
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 99
Ready-to-eat sweet cherries: study on different packaging systems. 96
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 95
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 91
Shelf life extention of durum semolina-based fresh pasta. 89
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 89
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 88
Effects of spelt and wheat bran on the performances of wheat gluten films 87
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 87
Advances in controlled release devices for foodpackaging applications 86
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 83
Influence of repeated extrusions on some properties of non-conventional spaghetti 83
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 82
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 75
Plasma Deposition Processes from Acrylic/Methane on Natural Fibres to Control the Kinetic Release of Lysozyme from PVOH Monolayer Film 69
Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti 69
Optimization and characterization of gluten-free spaghetti enriched with chickpea flour 67
Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans 66
Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour 63
Simplified Approach Based on Polynomial Equations to Predict the Permeability of Micro-perforated Polymeric Films 62
Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents 57
null 57
Modeling the mechanical properties of pasta cooked at different times 55
Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread 34
Totale 2.080
Salva come PNG Salva come JPEG
Categoria #
all - tutte 9.304
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 9.304
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020222 0 0 0 0 49 37 54 4 30 12 35 1
2020/2021192 30 3 25 4 26 6 32 5 28 31 2 0
2021/2022163 24 1 0 6 15 3 7 5 17 30 7 48
2022/2023614 55 50 31 39 44 57 3 45 259 1 11 19
2023/2024168 21 3 10 2 7 82 1 2 2 7 0 31
2024/202557 21 2 3 17 14 0 0 0 0 0 0 0
Totale 2.080