statistiche ricercatore

Continente	#
AS - Asia	732
NA - Nord America	480
EU - Europa	331
SA - Sud America	71
AF - Africa	38
Continente sconosciuto - Info sul continente non disponibili	25
OC - Oceania	1
Totale	1.678

Nazione	#
US - Stati Uniti d'America	456
VN - Vietnam	176
IT - Italia	174
CN - Cina	163
SG - Singapore	142
HK - Hong Kong	59
BR - Brasile	53
IN - India	52
DE - Germania	38
BD - Bangladesh	32
KR - Corea	29
NL - Olanda	27
FI - Finlandia	18
ES - Italia	16
CI - Costa d'Avorio	15
FR - Francia	15
CA - Canada	14
GB - Regno Unito	14
JP - Giappone	14
SC - Seychelles	10
TR - Turchia	9
ZA - Sudafrica	9
IQ - Iraq	8
PH - Filippine	8
AR - Argentina	6
PK - Pakistan	6
NO - Norvegia	5
PL - Polonia	5
TH - Thailandia	5
EC - Ecuador	4
ID - Indonesia	4
IR - Iran	4
LK - Sri Lanka	4
TW - Taiwan	4
UZ - Uzbekistan	4
CO - Colombia	3
CR - Costa Rica	3
IE - Irlanda	3
JM - Giamaica	3
LT - Lituania	3
PE - Perù	3
SK - Slovacchia (Repubblica Slovacca)	3
AT - Austria	2
AZ - Azerbaigian	2
EG - Egitto	2
RO - Romania	2
AE - Emirati Arabi Uniti	1
AU - Australia	1
BE - Belgio	1
BH - Bahrain	1
CH - Svizzera	1
GT - Guatemala	1
HR - Croazia	1
IL - Israele	1
KG - Kirghizistan	1
MA - Marocco	1
MU - Mauritius	1
MX - Messico	1
MY - Malesia	1
NI - Nicaragua	1
OM - Oman	1
PA - Panama	1
PY - Paraguay	1
RS - Serbia	1
RU - Federazione Russa	1
SA - Arabia Saudita	1
UA - Ucraina	1
UY - Uruguay	1
Totale	1.653

Nome	#
Cold atmospheric plasma treatments for the decontamination of sliced carrots	225
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products.	205
Formulation and characterisation of a functional beverage with pomegranate residues.	201
Fruit juice beverages enriched with an innovative ingredient from clementine by-product	165
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	164
Biotechnological valorisation of by-products from clementine juice production into functional ingredients,	125
Pomegranate and citrus by-products: microbial fermentation for innovative functional food applications	120
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria	115
Clementine peels: from a by-product to a functional ingredient through microbial fermentation and pulsed electric fields.	115
Tailored microbial starters to valorise clementine residue into functional ingredients .	103
Effects of microbial fermentation and non-thermal treatments on functionality of clementine residues	79
Exploitation of yeast fermentation to convert citrus by-products into a functional ingredient for beverages	61
Totale	1.678

	Totale	Lug	Ago	Sett	Ott	Nov	Dic	Gen	Feb	Mar	Apr	Mag	Giu
2024/2025	430	0	0	0	2	83	28	39	34	42	45	57	100
2025/2026	1.072	79	139	115	89	54	26	75	39	234	90	66	66
2026/2027	176	54	32	48	42	0	0	0	0	0	0	0	0
Totale													1.678

CRIS Current Research Information System