AMADEI, SOLIDEA
 Distribuzione geografica
Continente #
EU - Europa 100
AS - Asia 70
NA - Nord America 61
SA - Sud America 6
AF - Africa 4
Totale 241
Nazione #
IT - Italia 66
US - Stati Uniti d'America 60
SG - Singapore 35
CN - Cina 17
IN - India 13
GB - Regno Unito 8
RU - Federazione Russa 7
BR - Brasile 6
FI - Finlandia 6
AT - Austria 4
CI - Costa d'Avorio 4
NL - Olanda 3
TR - Turchia 3
DE - Germania 2
ID - Indonesia 2
IE - Irlanda 2
PL - Polonia 2
CA - Canada 1
Totale 241
Città #
Singapore 28
Santa Clara 22
Bologna 18
Cesena 10
Hyderabad 9
Boardman 8
Reading 6
Padova 5
West Roxbury 5
Abidjan 4
Helsinki 4
Vienna 4
Amsterdam 3
Milan 3
Ravenna 3
Ancona 2
Ashburn 2
Basiano 2
Castelcovati 2
Chicago 2
Dublin 2
Forlì 2
Gdynia 2
Guangzhou 2
Jakarta 2
Kolkata 2
Lappeenranta 2
Macerata 2
Modena 2
Pune 2
Reggio Emilia 2
Rimini 2
San Giovanni in Marignano 2
Toronto 2
Ankara 1
Bagnacavallo 1
Bento Gonçalves 1
Boston 1
Cruz das Almas 1
Falkenstein 1
Formosa 1
Fort Worth 1
Frankfurt am Main 1
Istanbul 1
Lecce 1
London 1
Nanchang 1
Ourinhos 1
Recife 1
Shanghai 1
Shijiazhuang 1
Taizhou 1
Tongling 1
Vitória 1
Wenzhou 1
Yubileyny 1
Zhoukou 1
Totale 193
Nome #
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 60
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 58
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 34
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 28
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 26
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 24
Valorisation of alternative protein sources by biotechnological processes and non-thermal technologies to obtain new ingredients to be used in the formulation of innovative foods. 15
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 13
Totale 258
Categoria #
all - tutte 1.010
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 1.010


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202452 0 0 0 0 0 0 23 5 5 6 9 4
2024/2025206 31 24 18 16 58 9 21 29 0 0 0 0
Totale 258