GOBBETTI, Marco
 Distribuzione geografica
Continente #
NA - Nord America 156
AS - Asia 97
EU - Europa 90
SA - Sud America 14
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 360
Nazione #
US - Stati Uniti d'America 153
SG - Singapore 50
IE - Irlanda 19
IT - Italia 16
VN - Vietnam 15
BR - Brasile 13
CN - Cina 11
DE - Germania 11
RU - Federazione Russa 11
UA - Ucraina 11
HK - Hong Kong 8
TR - Turchia 7
FI - Finlandia 6
GB - Regno Unito 5
PL - Polonia 4
CA - Canada 2
JP - Giappone 2
LT - Lituania 2
AR - Argentina 1
AU - Australia 1
AZ - Azerbaigian 1
CH - Svizzera 1
ES - Italia 1
EU - Europa 1
FR - Francia 1
ID - Indonesia 1
KR - Corea 1
MX - Messico 1
NL - Olanda 1
PH - Filippine 1
SE - Svezia 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 360
Città #
Chandler 34
Singapore 33
Dublin 19
Dong Ket 12
Boardman 11
Jacksonville 10
San Mateo 10
Hong Kong 8
Ashburn 5
Berlin 5
Medford 5
Merkez 5
New York 5
Princeton 5
Santa Clara 5
Beijing 4
Brooklyn 4
Warsaw 4
Wilmington 4
Altamura 3
Bari 3
Des Moines 3
Lawrence 3
Moscow 3
Perugia 3
Ann Arbor 2
Los Angeles 2
Rome 2
São Paulo 2
Adelaide 1
Baie-D'Urfé 1
Balneário Camboriú 1
Benito Juarez 1
Bismarck 1
Bolzano 1
Cagayan de Oro 1
City of London 1
Clifton 1
Curvelo 1
Daegu 1
Dallas 1
Denver 1
Gravataí 1
Greensboro 1
Greenville 1
Guangzhou 1
Haiphong 1
Hanoi 1
Herod 1
Irecê 1
Istanbul 1
Kansas City 1
Manchester 1
Marabá 1
Mauá 1
Mirano 1
Montreal 1
Nakhchivan Autonomous Republic 1
New Rochelle 1
Nürnberg 1
Oklahoma City 1
Orlando 1
Orleans 1
Phoenix 1
Praia Grande 1
Pristina 1
Redmond 1
Saint Petersburg 1
San Justo 1
San Paolo di Civitate 1
Serra 1
Shanghai 1
Stockholm 1
Tokyo 1
Turku 1
Viamão 1
Volta Redonda 1
Vũng Tàu 1
Yalova 1
Totale 264
Nome #
The lactic acid bacteria and yeast microbiota of nineteen sourdoughs used for the manufacture of traditional/typical Italian breads: interactions between ingredients and microbial species diversity 92
Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread 89
Understanding the adaptive growth and survival strategies of Lactobacillus plantarum during plant fermentation and storage 68
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 62
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 57
Totale 368
Categoria #
all - tutte 1.703
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 1.703


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202118 0 0 0 0 0 0 3 0 0 0 3 12
2021/202225 0 6 0 0 0 0 0 11 0 0 3 5
2022/202382 5 12 4 7 7 14 0 3 27 1 1 1
2023/202434 1 5 3 1 2 0 8 0 0 0 5 9
2024/202561 1 5 0 5 9 0 7 2 8 6 10 8
2025/202696 15 2 3 26 46 4 0 0 0 0 0 0
Totale 368