SABATINELLI, ELISA
 Distribuzione geografica
Continente #
EU - Europa 311
NA - Nord America 217
AS - Asia 50
OC - Oceania 8
AF - Africa 6
Totale 592
Nazione #
US - Stati Uniti d'America 216
IT - Italia 196
UA - Ucraina 26
CN - Cina 16
IE - Irlanda 14
SE - Svezia 14
DE - Germania 13
SG - Singapore 13
NL - Olanda 11
FR - Francia 10
GB - Regno Unito 9
AU - Australia 7
DK - Danimarca 7
IN - India 6
FI - Finlandia 4
KR - Corea 4
TR - Turchia 4
NG - Nigeria 3
RU - Federazione Russa 3
EG - Egitto 2
ID - Indonesia 2
IR - Iran 2
PK - Pakistan 2
PL - Polonia 2
AT - Austria 1
CA - Canada 1
MA - Marocco 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
VN - Vietnam 1
Totale 592
Città #
Chandler 40
Centro 38
Jacksonville 29
Marche 23
Boardman 14
Dublin 14
Milan 12
Ashburn 11
Fairfield 11
Nieuwkoop 9
Forlì 8
Chieti 7
Melbourne 7
Singapore 7
Cagliari 6
Castelfidardo 6
Lawrence 6
Princeton 6
San Mateo 6
Cardiff 5
Montemiletto 5
Mountain View 5
Ravenna 5
Rimini 5
Seattle 5
Wilmington 5
New York 4
Ancona 3
Cavallermaggiore 3
Des Moines 3
Munich 3
Naberezhnyye Chelny 3
Salt Lake City 3
Shenyang 3
Al Mahallah al Kubra 2
Aligarh 2
Ann Arbor 2
Bialystok 2
Erzurum 2
Helsinki 2
High Wycombe 2
Houston 2
Lahore 2
Madison 2
Norwalk 2
Padova 2
Paris 2
Pescara 2
Pontianak 2
Pune 2
Rome 2
Sun Prairie 2
Trento 2
Beijing 1
Cambridge 1
Den Haag 1
Dong Ket 1
Dunedin 1
Francavilla Di Sicilia 1
Kochi 1
Lagos 1
London 1
Los Angeles 1
Mola Di Bari 1
New Bedfont 1
Oslo 1
Parma 1
Perugia 1
Porto 1
Rivergaro 1
Shanghai 1
Taizhou 1
Tiruchirappalli 1
Urbino 1
Vancouver 1
Vienna 1
Woodbridge 1
Totale 382
Nome #
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Coupling of Structure Virtualization to Thermal, Rheological and Fracture Properties 163
Rheological Properties of Traditional Balsamic Vinegar: New Insights and Markers for Objective and Perceived Quality 110
A study on the Mechanical Relaxation under Heating of Parmigiano Reggiano cheese 102
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Multi-Scale Virtualization of the Structure and Analysis of Fundamental Rheological Properties 88
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Multi-Scale Virtualization of the Structure and Analysis of Fundamental Rheological Properties 76
Parmigiano Reggiano cheese: A Structure and Rheological Analysis 72
Totale 611
Categoria #
all - tutte 2.035
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 2.035


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202045 0 0 0 0 6 0 5 1 6 0 7 20
2020/2021140 0 12 6 1 8 0 4 3 32 34 28 12
2021/202247 2 11 0 0 0 2 5 1 1 3 6 16
2022/2023108 7 17 12 5 6 9 4 9 33 1 2 3
2023/202495 12 2 3 6 12 11 6 17 5 9 2 10
2024/202561 10 12 19 10 10 0 0 0 0 0 0 0
Totale 611