BIANCHI, FEDERICO
 Distribuzione geografica
Continente #
NA - Nord America 163
EU - Europa 120
AS - Asia 42
Totale 325
Nazione #
US - Stati Uniti d'America 163
IT - Italia 31
IE - Irlanda 24
CN - Cina 21
SE - Svezia 20
FR - Francia 19
DE - Germania 12
SG - Singapore 10
VN - Vietnam 8
GB - Regno Unito 7
FI - Finlandia 4
HK - Hong Kong 2
BE - Belgio 1
BG - Bulgaria 1
JP - Giappone 1
NL - Olanda 1
Totale 325
Città #
Chandler 69
Dublin 22
Verona 16
Beijing 7
New York 7
Sindelfingen 6
Ashburn 5
Kent 5
Lawrence 5
Princeton 5
Singapore 5
Dong Ket 4
Seattle 4
Belvedere 3
Pesaro 3
Wilmington 3
Chions 2
Hong Kong 2
Lappeenranta 2
Milan 2
Redmond 2
Sirmione 2
Ann Arbor 1
Apo 1
Atlanta 1
Bari 1
Boston 1
Brussels 1
Esslingen am Neckar 1
Fairfield 1
Falkenstein 1
Glasgow 1
Groningen 1
Hangzhou 1
Helsinki 1
Jacksonville 1
Jinan 1
London 1
Los Angeles 1
Ningbo 1
Norwalk 1
Phoenix 1
Potenza 1
Rome 1
Sant'Ambrogio di Valpolicella 1
Sofia 1
Southend 1
Tokyo 1
Totale 207
Nome #
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 57
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 41
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 39
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 38
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 35
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 30
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 25
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 23
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 23
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 16
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 11
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 5
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus 2
Totale 345
Categoria #
all - tutte 2.218
article - articoli 2.218
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 4.436


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202117 0 0 0 0 0 0 1 0 2 5 1 8
2021/202230 7 6 0 0 0 5 0 3 3 0 1 5
2022/2023179 7 13 20 32 12 41 3 14 22 3 9 3
2023/2024119 2 10 16 12 16 10 16 11 2 4 17 3
Totale 345