GIORDANO, EMILIANA
 Distribuzione geografica
Continente #
AS - Asia 61
EU - Europa 45
NA - Nord America 38
SA - Sud America 15
AF - Africa 4
Totale 163
Nazione #
US - Stati Uniti d'America 36
IT - Italia 26
SG - Singapore 20
CN - Cina 19
BR - Brasile 12
ES - Italia 6
IN - India 6
TR - Turchia 6
CI - Costa d'Avorio 4
PL - Polonia 4
LK - Sri Lanka 3
UZ - Uzbekistan 3
CA - Canada 2
CO - Colombia 2
GB - Regno Unito 2
HK - Hong Kong 2
SK - Slovacchia (Repubblica Slovacca) 2
AZ - Azerbaigian 1
BE - Belgio 1
DE - Germania 1
EC - Ecuador 1
FI - Finlandia 1
FR - Francia 1
IL - Israele 1
NL - Olanda 1
Totale 163
Città #
Santa Clara 26
Singapore 16
Boardman 9
Milan 5
Abidjan 4
Parma 4
Battaramulla 3
Bornova 3
Mascalucia 3
Tashkent 3
Bengaluru 2
Bologna 2
Bratislava 2
Cassano delle Murge 2
Florence 2
Hong Kong 2
Kharagpur 2
Logroño 2
Naples 2
Tekirdağ 2
Wroclaw 2
Amsterdam 1
Baku 1
Bogotá 1
Brussels 1
Caxias do Sul 1
Curitiba 1
Frankfurt am Main 1
Haifa 1
Hefei 1
Helsinki 1
Huizhou 1
Istanbul 1
Itabaiana 1
Kolkata 1
London 1
Mairiporã 1
Ningbo 1
Nova Crixás 1
Ottawa 1
Pinhais 1
Pirassununga 1
Poznan 1
Qinhuangdao 1
Quito 1
Santa Cruz das Palmeiras 1
Santiago de Cali 1
Santo André 1
Shanghai 1
Shijiazhuang 1
Sorocaba 1
São José do Rio Preto 1
Toronto 1
Vitória da Conquista 1
Warsaw 1
Xingtai 1
Zhengzhou 1
Totale 134
Nome #
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 43
Formulation and characterisation of a functional beverage with pomegranate residues. 29
Biotechnological valorisation of by-products from clementine juice production into functional ingredients, 19
Potential use of pulsed electric field (PEF) treatment to increase the concentration of bioactive compounds during fermentation of Clementina peel pomace: conversion of waste into food additives 19
Fruit juice beverages enriched with an innovative ingredient from clementine by-product. 16
Effects of microbial fermentation and non-thermal treatments on functionality of clementine residues 13
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria. 11
Clementine peels: from a by-product to a functional ingredient through microbial fermentation and pulsed electric fields. 11
Tailored microbial starters to valorise clementine residue into functional ingredients . 11
Totale 172
Categoria #
all - tutte 507
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 507


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2024/2025172 0 0 0 2 83 28 39 20 0 0 0 0
Totale 172