NARI, ANITA
 Distribuzione geografica
Continente #
NA - Nord America 168
EU - Europa 59
AS - Asia 20
SA - Sud America 3
AF - Africa 2
Totale 252
Nazione #
US - Stati Uniti d'America 166
IT - Italia 34
VN - Vietnam 10
DE - Germania 9
FR - Francia 9
BR - Brasile 3
GR - Grecia 3
SG - Singapore 3
FI - Finlandia 2
JP - Giappone 2
CA - Canada 1
CN - Cina 1
DZ - Algeria 1
ID - Indonesia 1
IN - India 1
IR - Iran 1
MX - Messico 1
NL - Olanda 1
TW - Taiwan 1
UA - Ucraina 1
ZA - Sudafrica 1
Totale 252
Città #
Serra 23
Fairfield 17
Ashburn 16
Santa Cruz 14
Seattle 11
Woodbridge 11
Dong Ket 9
Buffalo 8
Houston 8
Chicago 5
Las Vegas 5
Wilmington 5
Ann Arbor 4
Cambridge 4
Council Bluffs 3
Dallas 3
Los Angeles 3
Pisa 3
Bremen 2
Florence 2
Helsinki 2
Honcho 2
Milan 2
Mountain View 2
Phoenix 2
São Paulo 2
Allen 1
Amsterdam 1
Atlanta 1
Azcapotzalco 1
Bengaluru 1
Bloomfield 1
Boardman 1
Büdelsdorf 1
Campinas 1
Capannori 1
Chaidari 1
Esslingen am Neckar 1
Fleming Island 1
Giessen 1
Henderson 1
Indiana 1
Lake Forest 1
Magdeburg 1
Massa 1
Nagold 1
Nantes 1
Ottawa 1
Provo 1
Riva 1
Sacramento 1
Shanghai 1
Silverton 1
Taipei 1
Tanjung Barat 1
Trípolis 1
Tucson 1
University Park 1
Totale 200
Nome #
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining, file e0d6c929-9801-fcf8-e053-d805fe0aa794 110
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil, file e0d6c92b-1ead-fcf8-e053-d805fe0aa794 91
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View, file e0d6c930-6375-fcf8-e053-d805fe0aa794 39
Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment, file e0d6c92b-1eaa-fcf8-e053-d805fe0aa794 11
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View, file e0d6c92b-1f05-fcf8-e053-d805fe0aa794 6
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation., file e0d6c930-c3eb-fcf8-e053-d805fe0aa794 2
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains, file e0d6c92b-1eab-fcf8-e053-d805fe0aa794 1
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation., file e0d6c92f-fbb6-fcf8-e053-d805fe0aa794 1
Totale 261
Categoria #
all - tutte 639
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 639


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20194 0 0 0 0 0 0 0 0 0 0 4 0
2019/202045 0 0 1 0 8 4 5 7 6 7 4 3
2020/202157 5 5 1 3 2 3 2 5 10 7 8 6
2021/202258 9 3 0 2 5 5 2 4 1 3 17 7
2022/202351 2 5 10 10 5 3 2 1 1 3 6 3
2023/202438 4 1 8 2 7 3 3 2 1 7 0 0
Totale 261