statistiche ricercatore

Continente	#
NA - Nord America	884
EU - Europa	517
AS - Asia	514
SA - Sud America	118
AF - Africa	25
Continente sconosciuto - Info sul continente non disponibili	19
OC - Oceania	7
Totale	2.084

Nazione	#
US - Stati Uniti d'America	861
RU - Federazione Russa	202
IT - Italia	179
CN - Cina	105
SG - Singapore	98
BR - Brasile	89
VN - Vietnam	74
HK - Hong Kong	47
PH - Filippine	45
KR - Corea	43
IE - Irlanda	40
IN - India	21
GB - Regno Unito	19
ID - Indonesia	16
FR - Francia	15
CA - Canada	14
BD - Bangladesh	12
CH - Svizzera	12
SE - Svezia	12
IR - Iran	11
EC - Ecuador	8
PL - Polonia	8
TR - Turchia	8
AR - Argentina	7
DE - Germania	7
NG - Nigeria	7
PK - Pakistan	7
ZA - Sudafrica	7
AU - Australia	6
CO - Colombia	6
ES - Italia	5
MY - Malesia	5
CL - Cile	4
EG - Egitto	4
JO - Giordania	4
JP - Giappone	4
MX - Messico	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
NZ - Nuova Zelanda	1
PR - Porto Rico	1
RS - Serbia	1
SK - Slovacchia (Repubblica Slovacca)	1
TW - Taiwan	1
VC - Saint Vincent e Grenadine	1
Totale	2.066

Nome	#
Unrefined wheat flours in bread-making: thecniques and technologies to improve dough properties and bread quality	398
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content	181
The bread making process of ancient wheat: A semi-structured interview to bakers	171
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour	171
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality	164
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties	153
The effect of kneading speed on breadmaking from unrefined wheat flour dough	150
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality	150
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods	149
Techniques and technologies for the breadmaking process with unrefined wheat flours	137
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making	131
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties	129
Totale	2.084

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2021/2022	68	0	0	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	90	32	15	43	0	0	0	0	0	0	0	0	0
Totale													2.084