ANGIOLONI, ALESSANDRO
 Distribuzione geografica
Continente #
NA - Nord America 509
EU - Europa 432
AS - Asia 180
AF - Africa 28
Totale 1.149
Nazione #
US - Stati Uniti d'America 508
GB - Regno Unito 147
CN - Cina 83
IT - Italia 75
DE - Germania 48
SE - Svezia 40
UA - Ucraina 38
SG - Singapore 33
RU - Federazione Russa 25
IN - India 24
IE - Irlanda 20
FR - Francia 16
VN - Vietnam 15
CI - Costa d'Avorio 14
JO - Giordania 12
EE - Estonia 11
ZA - Sudafrica 9
BG - Bulgaria 5
KR - Corea 5
NL - Olanda 3
PK - Pakistan 3
SC - Seychelles 3
JP - Giappone 2
SY - Repubblica araba siriana 2
TG - Togo 2
AT - Austria 1
CA - Canada 1
FI - Finlandia 1
GR - Grecia 1
IL - Israele 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 1.149
Città #
Southend 139
Santa Clara 60
Fairfield 52
Ashburn 46
Princeton 29
Singapore 29
Wilmington 29
Woodbridge 29
Seattle 27
Houston 25
Jacksonville 25
Dublin 20
Chandler 18
Cambridge 17
Abidjan 14
Ann Arbor 14
Shenyang 13
Amman 12
Boardman 12
Padova 12
Westminster 12
Bologna 10
Nanjing 10
Saint Petersburg 10
Jinan 8
Cesena 7
Hebei 6
Nanchang 6
Verona 6
Berlin 5
Changsha 5
Gangbuk-gu 5
Piana di Monte Verna 5
Sofia 5
Medford 4
Milan 4
Mülheim 4
Olalla 4
Rome 4
Cantù 3
Dearborn 3
Haikou 3
Kemerovo 3
Lahore 3
Lanzhou 3
Mahé 3
Ningbo 3
Tianjin 3
Beijing 2
Bühl 2
Chandigarh 2
Dallas 2
East Northport 2
Florence 2
Fremont 2
Hangzhou 2
Jiaxing 2
Lomé 2
New York 2
Phoenix 2
Tokyo 2
Turin 2
Wuhan 2
Adelfia 1
Almere Stad 1
Aradeo 1
Asti 1
Bari 1
Bergamo 1
Bratislava 1
Chicago 1
Costa Mesa 1
Den Haag 1
Edmonton 1
Guangzhou 1
Harbin 1
Helsinki 1
Islington 1
Los Angeles 1
Mendicino 1
Moscow 1
Napoli 1
Norwalk 1
Paris 1
Prato 1
Redwood City 1
Saint Louis 1
San Diego 1
San Jose 1
Shanghai 1
Shenzhen 1
Taiyuan 1
Taizhou 1
Tel Aviv 1
The Hague 1
Waltham 1
Washington 1
Zhengzhou 1
Totale 834
Nome #
Preliminary investigation of pasta extrusion process: rheological characterization of semolina dough 137
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 134
Effects of cysteine and mixing conditions on white/whole dough rheological properties 132
Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment 104
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 100
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 97
Indicazioni preliminari inerenti la caratterizzazione del pane coppia ferrarese I.G.P. (Indicazione Geografica Protetta) 90
Infrared oven efficiency assessment of pizza baking process by thermal (DSC) and image analysis 83
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS 78
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 73
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 70
EFFECT OF FRYING TIME ON SOME QUALITY ASPECTS AND ACRYLAMIDE CONTENT OF FRENCH FRIES 69
Totale 1.167
Categoria #
all - tutte 2.823
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 2.823


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020186 0 0 0 0 0 28 30 40 34 18 4 32
2020/2021146 28 15 0 4 1 7 4 15 27 10 8 27
2021/2022157 13 10 9 13 22 13 3 10 7 7 17 33
2022/2023205 21 18 14 16 9 13 5 12 59 1 16 21
2023/202482 5 13 9 15 8 10 3 4 3 5 5 2
2024/2025145 4 38 18 12 73 0 0 0 0 0 0 0
Totale 1.167