statistiche ricercatore

Nazione	#
US - Stati Uniti d'America	720
GB - Regno Unito	242
SG - Singapore	186
CN - Cina	163
DE - Germania	75
VN - Vietnam	75
IT - Italia	70
SE - Svezia	60
RU - Federazione Russa	37
HK - Hong Kong	31
IN - India	30
IE - Irlanda	29
NL - Olanda	25
BR - Brasile	24
UA - Ucraina	24
FR - Francia	20
ZA - Sudafrica	17
KR - Corea	12
CO - Colombia	11
EE - Estonia	11
JP - Giappone	11
TW - Taiwan	11
PH - Filippine	8
AR - Argentina	7
CA - Canada	6
CH - Svizzera	5
ID - Indonesia	5
TH - Thailandia	5
TR - Turchia	5
AU - Australia	4
BD - Bangladesh	4
BE - Belgio	4
ES - Italia	4
FI - Finlandia	4
HR - Croazia	4
NZ - Nuova Zelanda	4
PY - Paraguay	4
CL - Cile	3
CZ - Repubblica Ceca	3
EG - Egitto	3
LB - Libano	3
MK - Macedonia	3
TG - Togo	3
DK - Danimarca	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
EC - Ecuador	1
GR - Grecia	1
HN - Honduras	1
IQ - Iraq	1
JM - Giamaica	1
KZ - Kazakistan	1
LT - Lituania	1
MX - Messico	1
PE - Perù	1
PK - Pakistan	1
PT - Portogallo	1
SC - Seychelles	1
SI - Slovenia	1
SK - Slovacchia (Repubblica Slovacca)	1
TZ - Tanzania	1
UY - Uruguay	1
Totale	2.009

Nome	#
Chicken breast meat marinated with increasing levels of sodium bicarbonate	202
Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens	166
The use of sodium bicarbonate for marination of broiler breast meat	158
Effect of free range production system on chicken carcass and meat quality traits	156
The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat	144
Atti delle Giornate di Coniglicoltura ASIC 2011	133
Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride	125
The effect of phosphate and bicarbonate on NMR relaxation properties in marinated poultry meat	123
The use of sodium bicarbonate in poultry meat marination	120
Quality characteristics of ground poultry meat obtained using advanced trimming and mincing technology	115
Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation	110
Quality of ground pork meat obtained using mechanical desinewing	110
Impiego della marinatura per la valorizzazione delle carni di coniglio	106
Meat quality characteristics of free range chickens	105
Effect of EU recommended electrical stunning conditions on breast meat quality of broiler chickens	95
Sensory traits of meat from free range chickens	86
Totale	2.054

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2020/2021	173	0	0	0	0	0	18	0	23	36	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	317	33	41	52	40	126	25	0	0	0	0	0	0
Totale													2.054

CRIS Current Research Information System