statistiche ricercatore

Nazione	#
US - Stati Uniti d'America	816
GB - Regno Unito	244
CN - Cina	241
SG - Singapore	234
VN - Vietnam	169
DE - Germania	78
IT - Italia	74
SE - Svezia	61
RU - Federazione Russa	39
FR - Francia	36
HK - Hong Kong	34
IN - India	32
IE - Irlanda	30
BR - Brasile	26
NL - Olanda	25
UA - Ucraina	24
ZA - Sudafrica	20
KR - Corea	17
TW - Taiwan	13
JP - Giappone	12
PH - Filippine	12
CO - Colombia	11
EE - Estonia	11
TH - Thailandia	10
AR - Argentina	7
BD - Bangladesh	7
TR - Turchia	7
CA - Canada	6
ID - Indonesia	6
AU - Australia	5
CH - Svizzera	5
FI - Finlandia	5
PY - Paraguay	5
BE - Belgio	4
ES - Italia	4
HR - Croazia	4
NZ - Nuova Zelanda	4
PK - Pakistan	4
CL - Cile	3
CZ - Repubblica Ceca	3
EG - Egitto	3
LB - Libano	3
MK - Macedonia	3
TG - Togo	3
DK - Danimarca	2
EC - Ecuador	2
GE - Georgia	2
IQ - Iraq	2
IR - Iran	2
JO - Giordania	2
KH - Cambogia	2
MA - Marocco	2
VE - Venezuela	2
BG - Bulgaria	1
BN - Brunei Darussalam	1
CI - Costa d'Avorio	1
DZ - Algeria	1
GR - Grecia	1
HN - Honduras	1
JM - Giamaica	1
KE - Kenya	1
KZ - Kazakistan	1
LA - Repubblica Popolare Democratica del Laos	1
LT - Lituania	1
MX - Messico	1
PE - Perù	1
PT - Portogallo	1
SA - Arabia Saudita	1
SC - Seychelles	1
SI - Slovenia	1
SK - Slovacchia (Repubblica Slovacca)	1
TZ - Tanzania	1
UY - Uruguay	1
Totale	2.398

Nome	#
Chicken breast meat marinated with increasing levels of sodium bicarbonate	228
Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens	188
Effect of free range production system on chicken carcass and meat quality traits	186
The use of sodium bicarbonate for marination of broiler breast meat	184
The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat	166
Atti delle Giornate di Coniglicoltura ASIC 2011	159
Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride	150
The use of sodium bicarbonate in poultry meat marination	150
The effect of phosphate and bicarbonate on NMR relaxation properties in marinated poultry meat	145
Quality characteristics of ground poultry meat obtained using advanced trimming and mincing technology	138
Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation	134
Meat quality characteristics of free range chickens	133
Impiego della marinatura per la valorizzazione delle carni di coniglio	128
Effect of EU recommended electrical stunning conditions on breast meat quality of broiler chickens	124
Quality of ground pork meat obtained using mechanical desinewing	122
Sensory traits of meat from free range chickens	109
Totale	2.444

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	96	0	0	0	0	0	0	0	0	0	14	8	74
2021/2022	250	21	13	23	23	28	8	11	16	6	10	56	35
2022/2023	270	35	27	13	34	17	20	4	16	51	13	23	17
2023/2024	102	7	22	8	19	8	8	2	9	3	9	3	4
2024/2025	361	19	59	21	20	114	26	16	16	6	22	3	39
2025/2026	707	33	41	52	40	126	47	71	57	195	45	0	0
Totale													2.444

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