PINI, NICCOLO'
 Distribuzione geografica
Continente #
NA - Nord America 223
EU - Europa 163
AS - Asia 39
Totale 425
Nazione #
US - Stati Uniti d'America 216
IT - Italia 55
PL - Polonia 38
IE - Irlanda 28
CN - Cina 19
RU - Federazione Russa 16
HK - Hong Kong 13
SE - Svezia 9
CA - Canada 7
DE - Germania 6
VN - Vietnam 4
CH - Svizzera 3
UA - Ucraina 3
ES - Italia 2
GB - Regno Unito 2
IN - India 1
JO - Giordania 1
RO - Romania 1
SG - Singapore 1
Totale 425
Città #
Warsaw 38
Fairfield 30
Dublin 28
Woodbridge 23
Wilmington 18
Cambridge 16
Ashburn 15
Moscow 15
Florence 14
Houston 14
Chandler 12
Altamura 8
Beijing 8
Hong Kong 8
Lawrence 8
Princeton 8
Seattle 8
Boston 7
Shanghai 6
Ann Arbor 5
San Diego 5
Dong Ket 4
Scarborough 4
Bagno A Ripoli 3
Bern 3
Fremont 3
Montecatini Terme 3
Toronto 3
Andover 2
Barcelona 2
Boardman 2
Bologna 2
Guangzhou 2
Livorno 2
Medford 2
Milan 2
Norwalk 2
Scandicci 2
Serravalle Pistoiese 2
Turin 2
Bolzano Vicentino 1
Dallas 1
Esslingen am Neckar 1
Hangzhou 1
Hillsboro 1
Mumbai 1
Padova 1
Prescot 1
Redmond 1
Redwood City 1
Tina 1
Valeggio Sul Mincio 1
Weimar 1
Totale 354
Nome #
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 109
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 75
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 73
Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 51
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 49
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 41
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 21
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 19
Totale 438
Categoria #
all - tutte 1.726
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 1.726


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202042 3 0 0 0 0 5 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
2024/20252 2 0 0 0 0 0 0 0 0 0 0 0
Totale 438