statistiche ricercatore

Continente	#
AS - Asia	471
EU - Europa	305
NA - Nord America	194
SA - Sud America	52
AF - Africa	18
OC - Oceania	2
Continente sconosciuto - Info sul continente non disponibili	1
Totale	1.043

Nazione	#
SG - Singapore	247
US - Stati Uniti d'America	171
RU - Federazione Russa	163
CN - Cina	127
IT - Italia	59
BR - Brasile	40
HK - Hong Kong	30
VN - Vietnam	26
DE - Germania	20
FR - Francia	19
CA - Canada	11
CI - Costa d'Avorio	10
GB - Regno Unito	10
PL - Polonia	9
AT - Austria	8
KR - Corea	8
FI - Finlandia	7
IN - India	6
TR - Turchia	6
AR - Argentina	5
EC - Ecuador	4
MX - Messico	4
PK - Pakistan	4
PR - Porto Rico	4
BD - Bangladesh	3
LT - Lituania	3
CR - Costa Rica	2
IQ - Iraq	2
JO - Giordania	2
JP - Giappone	2
MA - Marocco	2
SA - Arabia Saudita	2
ZA - Sudafrica	2
AF - Afghanistan, Repubblica islamica di	1
AL - Albania	1
AU - Australia	1
AZ - Azerbaigian	1
BE - Belgio	1
BO - Bolivia	1
CO - Colombia	1
DO - Repubblica Dominicana	1
EE - Estonia	1
EG - Egitto	1
ET - Etiopia	1
GN - Guinea	1
HU - Ungheria	1
ID - Indonesia	1
LB - Libano	1
NL - Olanda	1
NZ - Nuova Zelanda	1
PA - Panama	1
PH - Filippine	1
PY - Paraguay	1
RS - Serbia	1
RW - Ruanda	1
SE - Svezia	1
UZ - Uzbekistan	1
XK - ???statistics.table.value.countryCode.XK???	1
Totale	1.043

Nome	#
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation.	107
Enzymatic modification of proteins and peptides from oilseeds by-products	100
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment	97
Performance characterization of a traditional wood-fired pizza oven	90
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven	90
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”	88
Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens	83
Effect of the refreshment on the liquid sourdough preparation	83
Carbon Footprint of a Typical Neapolitan Pizzeria	81
Unveiling the carbon footprint of True Neapolitan Pizza: paving the way for eco-friendly practices in pizzerias	80
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions	63
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder	63
Comparative Evaluation of Qualitative and Nutraceutical Parameters in Fresh Fruit and Processed Products of ‘Lady Cot’ and Vesuvian ‘Pellecchiella’ Apricot Cultivars	18
Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds	15
Totale	1.058

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	6	0	0	0	0	0	0	0	0	0	0	1	5
2021/2022	16	0	1	2	0	0	0	0	0	0	0	3	10
2022/2023	38	2	1	1	1	3	6	4	6	10	2	0	2
2023/2024	71	0	3	5	2	4	8	9	18	4	2	11	5
2024/2025	398	12	10	3	10	14	22	48	19	21	38	147	54
2025/2026	508	57	87	84	66	173	31	10	0	0	0	0	0
Totale													1.058