FALCIANO, ANIELLO
 Distribuzione geografica
Continente #
AS - Asia 84
EU - Europa 51
NA - Nord America 21
OC - Oceania 15
AF - Africa 14
SA - Sud America 11
Totale 196
Nazione #
IT - Italia 25
IN - India 21
IR - Iran 18
NZ - Nuova Zelanda 14
US - Stati Uniti d'America 14
CN - Cina 8
PK - Pakistan 8
CI - Costa d'Avorio 7
ID - Indonesia 7
MX - Messico 7
NL - Olanda 5
DE - Germania 4
FR - Francia 4
RO - Romania 4
TR - Turchia 4
AR - Argentina 3
BR - Brasile 3
DZ - Algeria 3
EG - Egitto 3
PH - Filippine 3
SG - Singapore 3
EC - Ecuador 2
ES - Italia 2
IQ - Iraq 2
KW - Kuwait 2
MY - Malesia 2
PE - Perù 2
TW - Taiwan 2
UA - Ucraina 2
VN - Vietnam 2
AU - Australia 1
BO - Bolivia 1
HK - Hong Kong 1
HR - Croazia 1
IE - Irlanda 1
JP - Giappone 1
PL - Polonia 1
RS - Serbia 1
SE - Svezia 1
UG - Uganda 1
Totale 196
Città #
Palmerston North 8
Naples 7
Napoli 7
Lahore 5
Tabriz 5
Ashburn 3
Cainta 3
Chennai 3
El Pueblito 3
Hyderabad 3
Mumbai 3
Tehran 3
Albany 2
Baghdad 2
Beijing 2
Buenos Aires 2
Chandigarh 2
Coimbatore 2
Council Bluffs 2
Dong Ket 2
Giza 2
Guayaquil 2
Hamilton 2
Lima 2
Ludhiana 2
Multan 2
Singapore 2
Thenali 2
Trabzon 2
Amsterdam 1
Bari 1
Belgrade 1
Belo Horizonte 1
Boardman 1
Brunflo 1
Canberra 1
Casoria 1
Cloverlea 1
Cork 1
Delhi 1
Düsseldorf 1
Fars 1
Federal 1
Galati 1
Hicksville 1
Islamabad 1
Kajang 1
Kuwait City 1
La Paz 1
Los Angeles 1
Mali and Munjeri 1
Massy 1
Nanjing 1
Olsztyn 1
Osaka 1
Pars 1
Pietramelara 1
Pomigliano D'arco 1
Roman 1
Rome 1
Salvador 1
Shanghai 1
Suceava 1
Suri 1
Taichung 1
Taipei 1
Taiyuan 1
Texcoco 1
Tijuana 1
Utrecht 1
Valladolid 1
Totale 129
Nome #
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation., file e268a730-85a2-4c8f-e053-1705fe0a812c 181
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder, file 674f8898-30d5-447a-944c-184f7a3e5b74 9
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”, file 1b403db1-7cb8-4441-9a16-907f7be68b99 4
Effect of the refreshment on the liquid sourdough preparation, file 57fcd199-7f05-4f9b-881d-95383a6bba82 3
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment, file a47ce9cf-59a6-40d8-a4d3-e282cf254ae3 2
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions, file 13a3b6ba-0eb3-4eea-9c96-4320927d0b03 1
Carbon Footprint of a Typical Neapolitan Pizzeria, file 80e2804f-febd-44e6-a099-c88b43afd33f 1
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven, file bd1c5cde-c444-40f1-ba12-9ed76fef7a3f 1
Performance characterization of a traditional wood-fired pizza oven, file d9abcf87-4634-41ea-820a-3d19f1dfc5f7 1
Totale 203
Categoria #
all - tutte 348
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 348


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202078 10 8 15 11 3 5 9 3 3 5 3 3
2020/202118 2 1 7 1 1 1 3 0 1 0 0 1
2021/20221 1 0 0 0 0 0 0 0 0 0 0 0
2022/202341 0 0 0 0 0 2 0 11 9 6 7 6
2023/202465 2 3 10 10 4 5 11 18 2 0 0 0
Totale 203