BIANCHI, FEDERICO
 Distribuzione geografica
Continente #
NA - Nord America 158
EU - Europa 116
AS - Asia 32
Totale 306
Nazione #
US - Stati Uniti d'America 158
IT - Italia 28
IE - Irlanda 24
CN - Cina 21
SE - Svezia 20
FR - Francia 19
DE - Germania 12
VN - Vietnam 8
GB - Regno Unito 7
FI - Finlandia 3
HK - Hong Kong 2
BE - Belgio 1
BG - Bulgaria 1
NL - Olanda 1
SG - Singapore 1
Totale 306
Città #
Chandler 69
Dublin 22
Verona 13
Beijing 7
New York 7
Sindelfingen 6
Ashburn 5
Lawrence 5
Princeton 5
Dong Ket 4
Seattle 4
Belvedere 3
Pesaro 3
Wilmington 3
Chions 2
Hong Kong 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
Lappeenranta 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
Totale 192
Nome #
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 52
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 40
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 38
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 36
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 34
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 29
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 24
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 21
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 15
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 9
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 4
Totale 325
Categoria #
all - tutte 1.928
article - articoli 1.928
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 3.856


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
2023/202499 2 10 16 12 16 10 16 11 2 4 0 0
Totale 325