IRIS
CONTE, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 2.181
AS - Asia 1.353
EU - Europa 878
SA - Sud America 820
AF - Africa 78
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.314
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Nazione #
US - Stati Uniti d'America 2.129
BR - Brasile 730
SG - Singapore 592
CN - Cina 349
IT - Italia 321
UA - Ucraina 156
HK - Hong Kong 97
VN - Vietnam 89
DE - Germania 83
FR - Francia 82
GB - Regno Unito 49
SE - Svezia 47
FI - Finlandia 39
AR - Argentina 29
IN - India 27
TR - Turchia 27
RU - Federazione Russa 25
CA - Canada 24
IQ - Iraq 23
KR - Corea 21
JP - Giappone 19
MA - Marocco 19
BD - Bangladesh 18
EC - Ecuador 17
UZ - Uzbekistan 17
PK - Pakistan 16
BE - Belgio 14
CO - Colombia 14
MX - Messico 14
PL - Polonia 13
ZA - Sudafrica 13
VE - Venezuela 12
NL - Olanda 11
TN - Tunisia 10
ES - Italia 9
KE - Kenya 9
LB - Libano 9
AE - Emirati Arabi Uniti 7
DZ - Algeria 7
EG - Egitto 7
SA - Arabia Saudita 6
CI - Costa d'Avorio 5
PE - Perù 5
UY - Uruguay 5
BO - Bolivia 4
CZ - Repubblica Ceca 4
KG - Kirghizistan 4
LT - Lituania 4
NP - Nepal 4
PA - Panama 4
PH - Filippine 4
SY - Repubblica araba siriana 4
AL - Albania 3
AT - Austria 3
AU - Australia 3
AZ - Azerbaigian 3
CH - Svizzera 3
ID - Indonesia 3
IE - Irlanda 3
JM - Giamaica 3
NG - Nigeria 3
AO - Angola 2
CL - Cile 2
CR - Costa Rica 2
GE - Georgia 2
IR - Iran 2
JO - Giordania 2
PY - Paraguay 2
RO - Romania 2
RS - Serbia 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BY - Bielorussia 1
DK - Danimarca 1
ET - Etiopia 1
EU - Europa 1
GD - Grenada 1
GT - Guatemala 1
HN - Honduras 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
MU - Mauritius 1
MY - Malesia 1
NA - Namibia 1
OM - Oman 1
PT - Portogallo 1
SI - Slovenia 1
SV - El Salvador 1
TH - Thailandia 1
TW - Taiwan 1
Totale 5.314
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Città #
Dallas 673
Singapore 322
Chandler 299
San Jose 197
Beijing 117
Sassari 93
Hong Kong 92
Ashburn 88
Jacksonville 86
New York 63
Princeton 60
São Paulo 55
Shanghai 38
Lauterbourg 36
Los Angeles 33
Boardman 30
Nanjing 30
Ann Arbor 27
Santa Clara 27
Wilmington 27
Ho Chi Minh City 24
Rio de Janeiro 24
Dearborn 23
Hanoi 22
Seoul 21
Belo Horizonte 18
Orem 18
Tokyo 18
Helsinki 17
Brasília 16
Tashkent 16
Brussels 14
Council Bluffs 14
Perugia 13
Osasco 12
The Dalles 12
Warsaw 12
Poplar 11
Shenyang 11
Brooklyn 10
Hebei 10
San Francisco 10
Baghdad 9
Columbus 9
Denver 9
Munich 9
Nairobi 9
Nanchang 9
Porto Alegre 9
Ribeirão Preto 9
Ankara 8
Bogotá 8
Cagliari 8
Curitiba 8
Lappeenranta 8
London 8
Milan 8
Montreal 8
Mountain View 8
Reggio Calabria 8
Stockholm 8
Tianjin 8
Campinas 7
Changsha 7
Chicago 7
Jiaxing 7
Palestrina 7
Salvador 7
Tunis 7
Bauru 6
Guangzhou 6
Haiphong 6
Johannesburg 6
Quito 6
Toronto 6
Abidjan 5
Amsterdam 5
Blumenau 5
Buffalo 5
Casablanca 5
Chennai 5
Da Nang 5
Dhaka 5
Fortaleza 5
Frankfurt am Main 5
Guarulhos 5
Guayaquil 5
Houston 5
Kunming 5
Lima 5
Nuremberg 5
Piracicaba 5
Santo André 5
Woodbridge 5
Barbianello 4
Bishkek 4
Borore 4
Boston 4
Calgary 4
Caxias do Sul 4
Totale 3.111
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Nome #
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 201
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 192
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 180
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 179
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 166
Shelf life extension of a cheese cake with antimicrobial active packaging 164
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 157
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 156
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 155
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 154
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 153
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 151
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 151
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 148
Improving the quality of dough obtained with old durum wheat using hydrocolloids 146
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 145
Shelf life evaluation of sweet bakery foods: two case studies 142
From seed to bread: variation in quality in a set of old durum wheat cultivars 141
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads 138
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 138
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 132
Artichoke by-products: Promising ingredients for breadstick fortification 125
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 123
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 122
Is it possible to produce traditional gluten-free bakery foods? A joint research project 112
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 111
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum 108
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products 107
Utilizzo di idrocolloidi per l’ottimizzazione di impasti a base di una vecchia varietà di grano duro 96
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 95
Techno-functional and nutritional performance of commercial breads available in Europe 93
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads 93
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 92
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 91
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis 90
Table olives: An overview on effects of processing on nutritional and sensory quality 89
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 84
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review 83
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 81
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products 79
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro 77
Honey as a Sugar Substitute in Gluten-Free Bread Production 66
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread 49
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 36
null 27
Using Bran of Ancient and Old Grains for Wheat Bread Production 1
Totale 5.419
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Categoria #
all - tutte 20.609
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 20.609
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202111 0 0 0 0 0 0 0 0 0 0 0 11
2021/2022240 23 1 1 2 2 6 6 15 53 6 33 92
2022/2023506 48 49 16 90 28 95 3 63 62 17 18 17
2023/2024217 32 11 1 4 22 49 1 9 0 10 28 50
2024/20251.565 17 20 89 52 43 65 132 289 517 206 85 50
2025/20262.185 112 435 373 279 233 119 302 60 88 124 41 19
Totale 5.419