PINI, NICCOLO'
 Distribuzione geografica
Continente #
NA - Nord America 444
EU - Europa 268
AS - Asia 77
Totale 789
Nazione #
US - Stati Uniti d'America 436
RU - Federazione Russa 112
IT - Italia 57
PL - Polonia 38
IE - Irlanda 28
SG - Singapore 26
CN - Cina 22
HK - Hong Kong 13
SE - Svezia 9
CA - Canada 8
DE - Germania 7
IN - India 6
ID - Indonesia 5
GB - Regno Unito 4
VN - Vietnam 4
CH - Svizzera 3
NL - Olanda 3
UA - Ucraina 3
ES - Italia 2
BE - Belgio 1
JO - Giordania 1
RO - Romania 1
Totale 789
Città #
Santa Clara 196
Warsaw 38
Fairfield 30
Dublin 28
Woodbridge 23
Singapore 21
Moscow 18
Wilmington 18
Ashburn 17
Cambridge 16
Florence 14
Houston 14
Chandler 12
Beijing 9
Altamura 8
Hong Kong 8
Lawrence 8
Princeton 8
Seattle 8
Boston 7
Mumbai 6
Shanghai 6
Ann Arbor 5
Jakarta 5
San Diego 5
Dong Ket 4
Scarborough 4
Toronto 4
Bagno A Ripoli 3
Bern 3
Fremont 3
Guangzhou 3
Montecatini Terme 3
Amsterdam 2
Andover 2
Barcelona 2
Boardman 2
Bologna 2
Livorno 2
Medford 2
Milan 2
Norwalk 2
Scandicci 2
Serravalle Pistoiese 2
Sovizzo 2
Turin 2
Yubileyny 2
Bolzano Vicentino 1
Brussels 1
Dallas 1
Esslingen am Neckar 1
Frankfurt am Main 1
Hangzhou 1
Hillsboro 1
Padova 1
Prescot 1
Redmond 1
Redwood City 1
Tina 1
Valeggio Sul Mincio 1
Weimar 1
Totale 597
Nome #
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 153
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 121
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 118
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 99
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 91
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 91
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 65
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 64
Totale 802
Categoria #
all - tutte 2.393
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 2.393


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202034 0 0 0 0 0 0 4 5 4 9 11 1
2020/2021157 3 3 15 16 4 33 24 8 11 20 4 16
2021/202248 4 3 0 2 5 3 0 3 5 3 0 20
2022/2023121 16 19 5 7 7 14 22 4 13 2 8 4
2023/202468 2 9 9 6 5 7 3 13 6 5 3 0
2024/2025366 16 48 18 51 152 81 0 0 0 0 0 0
Totale 802