SABATINELLI, ELISA
 Distribuzione geografica
Continente #
EU - Europa 298
NA - Nord America 207
AS - Asia 26
AF - Africa 2
OC - Oceania 1
Totale 534
Nazione #
US - Stati Uniti d'America 206
IT - Italia 187
UA - Ucraina 26
SE - Svezia 14
DE - Germania 13
IE - Irlanda 13
NL - Olanda 11
GB - Regno Unito 9
DK - Danimarca 7
FR - Francia 7
SG - Singapore 7
CN - Cina 5
IN - India 5
FI - Finlandia 4
KR - Corea 4
RU - Federazione Russa 3
EG - Egitto 2
PK - Pakistan 2
PL - Polonia 2
TR - Turchia 2
AT - Austria 1
CA - Canada 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
VN - Vietnam 1
Totale 534
Città #
Chandler 40
Centro 38
Jacksonville 29
Marche 23
Dublin 13
Milan 12
Ashburn 11
Fairfield 11
Nieuwkoop 9
Forlì 8
Boardman 7
Chieti 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
Al Mahallah al Kubra 2
Aligarh 2
Ann Arbor 2
Bialystok 2
Helsinki 2
High Wycombe 2
Houston 2
Lahore 2
Madison 2
Norwalk 2
Paris 2
Pescara 2
Pune 2
Rome 2
Singapore 2
Beijing 1
Cambridge 1
Den Haag 1
Dong Ket 1
Dunedin 1
Francavilla Di Sicilia 1
London 1
Los Angeles 1
Mola Di Bari 1
New Bedfont 1
Oslo 1
Parma 1
Perugia 1
Porto 1
Rivergaro 1
Tiruchirappalli 1
Urbino 1
Vancouver 1
Vienna 1
Woodbridge 1
Totale 345
Nome #
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Coupling of Structure Virtualization to Thermal, Rheological and Fracture Properties 124
Rheological Properties of Traditional Balsamic Vinegar: New Insights and Markers for Objective and Perceived Quality 109
A study on the Mechanical Relaxation under Heating of Parmigiano Reggiano cheese 97
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Multi-Scale Virtualization of the Structure and Analysis of Fundamental Rheological Properties 84
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Multi-Scale Virtualization of the Structure and Analysis of Fundamental Rheological Properties 71
Parmigiano Reggiano cheese: A Structure and Rheological Analysis 68
Totale 553
Categoria #
all - tutte 1.710
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 1.710


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202059 9 0 4 1 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
2024/20253 3 0 0 0 0 0 0 0 0 0 0 0
Totale 553