statistiche ricercatore

Nome	#
Advantages and disadvantages of mechanical separation process applied to fishery industry	194
Application of the Mechanical Separation Process in Different Fish Species for the Development of a New Product Based on Fish	137
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers	74
Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species	73
Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking	64
Rainbow Trout (Oncorhynchus mykiss) Skin as Potential n-3 Fatty Acid Source	62
Does sous-vide cooking preserve the chemical and volatile composition of Atlantic salmon (Salmo salar L.) fed Hermetia illucens larvae meal?	56
Physico-chemical changes occurring in clean label fish burgers during frozen storage	51
Is it possible to cut down fishmeal and soybean meal use in aquafeed limiting the negative effects on rainbow trout (Oncorhynchus mykiss) fillet quality and consumer acceptance?	44
Use of mirrors into free-range areas: effects on rabbit meat quality and storage stability	40
Totale	795

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2018/2019	25	0	0	0	0	0	0	0	0	0	0	14	11
2019/2020	106	5	8	3	9	10	11	11	12	13	8	13	3
2020/2021	171	6	16	0	11	21	11	4	13	46	16	11	16
2021/2022	88	13	10	1	3	9	4	2	8	5	3	7	23
2022/2023	199	16	39	20	10	9	34	27	10	14	3	9	8
2023/2024	117	4	7	11	6	3	8	13	19	8	16	22	0
Totale													795