statistiche ricercatore

Nome	#
Sustainable use of fruit and vegetable by-products for designing new food packaging systems	88
Sustainable use of fruit and vegetable by-products to enhance food packaging performance	42
Improving the storability of cod fish-burgers according to the zero-waste approach	32
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
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	11
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
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables	6
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	5
Totale	244

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2019/2020	3	0	0	0	0	0	0	0	0	0	0	0	3
2020/2021	12	1	1	1	0	1	0	1	1	5	1	0	0
2021/2022	37	0	0	4	7	2	3	1	4	5	4	1	6
2022/2023	79	7	1	4	0	7	5	5	9	38	1	1	1
2023/2024	57	2	3	7	1	3	9	14	0	0	1	4	13
2024/2025	56	20	1	17	7	11	0	0	0	0	0	0	0
Totale													244