statistiche ricercatore

Continente	#
NA - Nord America	821
EU - Europa	516
AS - Asia	508
SA - Sud America	117
AF - Africa	23
OC - Oceania	6
Continente sconosciuto - Info sul continente non disponibili	1
Totale	1.992

Nazione	#
US - Stati Uniti d'America	803
RU - Federazione Russa	202
IT - Italia	179
CN - Cina	103
SG - Singapore	98
BR - Brasile	89
VN - Vietnam	74
HK - Hong Kong	47
PH - Filippine	44
KR - Corea	43
IE - Irlanda	40
IN - India	21
GB - Regno Unito	19
FR - Francia	15
ID - Indonesia	14
BD - Bangladesh	12
CH - Svizzera	12
SE - Svezia	12
IR - Iran	11
CA - Canada	9
EC - Ecuador	8
TR - Turchia	8
AR - Argentina	7
DE - Germania	7
PK - Pakistan	7
PL - Polonia	7
ZA - Sudafrica	7
AU - Australia	6
CO - Colombia	5
ES - Italia	5
NG - Nigeria	5
CL - Cile	4
EG - Egitto	4
JO - Giordania	4
JP - Giappone	4
MX - Messico	4
MY - Malesia	4
UA - Ucraina	4
FI - Finlandia	3
GH - Ghana	3
IQ - Iraq	3
NL - Olanda	3
RO - Romania	3
SA - Arabia Saudita	3
AE - Emirati Arabi Uniti	2
AM - Armenia	2
HN - Honduras	2
MA - Marocco	2
PE - Perù	2
PY - Paraguay	2
BE - Belgio	1
BY - Bielorussia	1
CI - Costa d'Avorio	1
CW - ???statistics.table.value.countryCode.CW???	1
CY - Cipro	1
DO - Repubblica Dominicana	1
EE - Estonia	1
KE - Kenya	1
LA - Repubblica Popolare Democratica del Laos	1
NP - Nepal	1
PR - Porto Rico	1
RS - Serbia	1
SK - Slovacchia (Repubblica Slovacca)	1
TW - Taiwan	1
VC - Saint Vincent e Grenadine	1
Totale	1.992

Nome	#
Unrefined wheat flours in bread-making: thecniques and technologies to improve dough properties and bread quality	381
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content	176
The bread making process of ancient wheat: A semi-structured interview to bakers	166
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour	164
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality	162
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties	149
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality	146
The effect of kneading speed on breadmaking from unrefined wheat flour dough	143
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods	143
Techniques and technologies for the breadmaking process with unrefined wheat flours	133
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making	126
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties	121
Totale	2.010

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2021/2022	83	12	3	3	2	9	7	4	5	4	3	12	19
2022/2023	171	16	38	13	12	5	27	20	4	9	5	8	14
2023/2024	131	4	31	16	8	11	4	3	27	3	13	6	5
2024/2025	675	12	63	49	90	187	86	7	77	40	25	18	21
2025/2026	760	54	91	86	111	91	21	62	60	45	33	21	85
2026/2027	16	16	0	0	0	0	0	0	0	0	0	0	0
Totale													2.010