statistiche ricercatore

Nazione	#
US - Stati Uniti d'America	854
CN - Cina	245
GB - Regno Unito	244
SG - Singapore	235
VN - Vietnam	169
IT - Italia	81
DE - Germania	78
SE - Svezia	61
RU - Federazione Russa	39
FR - Francia	36
HK - Hong Kong	36
BD - Bangladesh	35
BR - Brasile	35
IN - India	33
IE - Irlanda	30
NL - Olanda	25
UA - Ucraina	24
ZA - Sudafrica	20
KR - Corea	17
PH - Filippine	14
TW - Taiwan	14
JP - Giappone	12
CO - Colombia	11
EE - Estonia	11
TH - Thailandia	10
AR - Argentina	8
CA - Canada	7
TR - Turchia	7
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
IQ - Iraq	3
LB - Libano	3
MK - Macedonia	3
TG - Togo	3
DK - Danimarca	2
EC - Ecuador	2
GE - Georgia	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	2.494

Nome	#
Effect of free range production system on chicken carcass and meat quality traits	237
Chicken breast meat marinated with increasing levels of sodium bicarbonate	233
Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens	191
The use of sodium bicarbonate for marination of broiler breast meat	189
The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat	168
Atti delle Giornate di Coniglicoltura ASIC 2011	160
The use of sodium bicarbonate in poultry meat marination	157
Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride	153
The effect of phosphate and bicarbonate on NMR relaxation properties in marinated poultry meat	147
Quality characteristics of ground poultry meat obtained using advanced trimming and mincing technology	140
Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation	136
Meat quality characteristics of free range chickens	135
Impiego della marinatura per la valorizzazione delle carni di coniglio	132
Effect of EU recommended electrical stunning conditions on breast meat quality of broiler chickens	127
Quality of ground pork meat obtained using mechanical desinewing	124
Sensory traits of meat from free range chickens	111
Totale	2.540

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	74	0	0	0	0	0	0	0	0	0	0	0	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	803	33	41	52	40	126	47	71	57	195	50	60	31
Totale													2.540

CRIS Current Research Information System