GLICERINA, Virginia Teresa
 Distribuzione geografica
Continente #
EU - Europa 259
NA - Nord America 154
AS - Asia 107
SA - Sud America 20
AF - Africa 11
Totale 551
Nazione #
US - Stati Uniti d'America 149
IT - Italia 138
IE - Irlanda 69
SG - Singapore 67
BR - Brasile 17
TR - Turchia 15
FR - Francia 12
GB - Regno Unito 7
NG - Nigeria 7
SE - Svezia 7
DE - Germania 6
PK - Pakistan 6
IN - India 5
IR - Iran 5
CN - Cina 4
ES - Italia 3
FI - Finlandia 3
MX - Messico 3
NL - Olanda 3
PE - Perù 3
AT - Austria 2
LV - Lettonia 2
MY - Malesia 2
PT - Portogallo 2
ZA - Sudafrica 2
BA - Bosnia-Erzegovina 1
CA - Canada 1
EG - Egitto 1
ET - Etiopia 1
HK - Hong Kong 1
HU - Ungheria 1
IL - Israele 1
LT - Lituania 1
PA - Panama 1
PH - Filippine 1
PL - Polonia 1
RU - Federazione Russa 1
Totale 551
Città #
Dublin 69
Singapore 48
Bitonto 20
Turin 20
Ashburn 16
Santa Clara 14
Rome 12
Bologna 8
Milan 8
Bra 6
Chandler 6
London 6
Belo Horizonte 5
Contagem 5
Nyköping 5
Abuja 4
Amplepuis 4
Angers 4
Baoding 4
Bari 4
Caldogno 4
Munich 4
Palermo 4
Porto Mantovano 4
Rawalpindi 4
Castel Maggiore 3
Cusco 3
Gerze 3
Hermosillo 3
Istanbul 3
Kırklareli 3
Valencia 3
Americo Brasiliense 2
Bengaluru 2
Cape Town 2
Casamarciano 2
Florence 2
Florestal 2
Forlì 2
Helsinki 2
Kuala Lumpur 2
Lisbon 2
Massafra 2
New York 2
Osmangazi 2
Potenza Picena 2
Salem 2
Saluzzo 2
San Lazzaro di Savena 2
Torre del Greco 2
Torrelavega 2
Utrecht 2
Varberg 2
Vetralla 2
Vienna 2
Adana 1
Addis Ababa 1
Americana 1
Amsterdam 1
Asyut 1
Bisceglie 1
Boydton 1
Brescia 1
Budapest 1
Capljina 1
Chennai 1
Chenove 1
Elk Grove Village 1
Frankfurt am Main 1
Islamabad 1
Krasnokamsk 1
Lahore 1
Lappeenranta 1
Lucca 1
Lucknow 1
Modena 1
Mogliano Veneto 1
Naples 1
Novara 1
Panama City 1
Poznan 1
Pune 1
Riga 1
Rishon LeTsiyyon 1
Rochester 1
Sannicandro di Bari 1
Saricam 1
Secaucus 1
Toronto 1
Trani 1
Trieste 1
Triggiano 1
Udine 1
Vezzano sul Crostolo 1
Viterbo 1
Zell 1
Totale 396
Nome #
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 167
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 61
Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy 23
Formation of acrylamide in biscuits during baking under different heat transfer conditions 22
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 22
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 21
Advances in Yield stress Measurements for Chocolate 20
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 18
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 15
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh-cut oranges during storage 15
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 14
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 14
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 13
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 13
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 13
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 12
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 12
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 12
Rheological, textural and calorimetric modifications of dark chocolate during process 11
Physical and structural properties of honey crystallized by static and dynamic processes 11
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 9
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 9
Influence of two different coating application methods on the maintenance of the nutritional quality of fresh‐cut melon during storage 8
Microstructural and Rheological Properties of White Chocolate During Processing 8
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 7
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 4
Totale 554
Categoria #
all - tutte 4.529
article - articoli 0
book - libri 0
conference - conferenze 198
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 4.727


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2022/2023225 0 0 19 15 7 54 35 14 14 8 40 19
2023/2024221 20 37 15 15 23 19 11 9 1 10 26 35
2024/2025108 17 78 13 0 0 0 0 0 0 0 0 0
Totale 554