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1 Contributo su Rivista 30317
- 1.1 Articolo in rivista 28372
- 1.2 Recensione in rivista 1078
- 1.3 Scheda bibliografica 60
- 1.4 Nota a sentenza 108
- 1.5 Abstract in rivista 632
- 1.6 Traduzione in rivista 67

2 Contributo in Volume 10867
- 2.1 Contributo in volume (Capitolo o Saggio) 9441
- 2.2 Prefazione/Postfazione 437
- 2.3 Breve introduzione 154
- 2.4 Voce (in dizionario o enciclopedia) 484
- 2.5 Traduzione in volume 192
- 2.6 Recensione in volume 23
- 2.7 Schede di catalogo 136

3 Libro 2295
- 3.1 Monografia o trattato scientifico 2039
- 3.2 Concordanza 4
- 3.3 Indice 7
- 3.4 Bibliografia 2
- 3.5 Edizione critica 57
- 3.6 Pubblicazione di fonti inedite 9
- 3.7 Commento scientifico 13
- 3.8 Traduzione di libro 164

4 Contributo in Atti di Convegno (Proceeding) 16600
- 4.1 Contributo in Atti di convegno 13934
- 4.2 Abstract in Atti di convegno 2285
- 4.3 Poster 381

5 Altro 1771
- 5.01 Composizione 0
- 5.02 Disegno 1
- 5.03 Design 0
- 5.04 Performance 51
- 5.05 Esposizione 4
- 5.06 Mostra 72
- 5.07 Manufatto 3
- 5.08 Prototipo d'arte e relativi progetti 1
- 5.09 Cartografia 11
- 5.10 Banca dati 32
- 5.11 Software 15
- 5.12 Altro 1581
- 5.13 Progetto architettonico 0

6 Brevetti 240
- 6.1 Brevetto 240

7 Curatele 1296
- 7.1 Curatela 1296

Prodotti recenti

The intention to get COVID-19 vaccine and vaccine uptake among cancer patients: An extension of the theory of planned behaviour (TPB)

The psychosocial impact of coronavirus disease 2019 (COVID-19) on human life is well-known. Although vaccine protection represents an effective way to control the spread of the virus, vaccination hesitancy may decrease individuals’ willingness to get vaccinated, including among cancer patients. Therefore, the objective of the current study was to examine the predictors of cancer patients’ intentions to receive COVID-19 vaccinations and vaccine uptake, using and integrating the theory of plann...

Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture

The final properties of organogels based on a mixture of gelators can be tuned by taking advantage of interactions between gelators. In this work, extra virgin olive oil was structured using glyceryl stearate (GS), policosanol (P) and their mixtures aiming at investigating their effects on the rheological properties and microstructure of obtained gels. Rheological tests evidenced that P yields a more consistent material with higher crystallization and gelation temperatures with respect to GS....

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