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Item Statistics

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

RepositoryUniversity of Queensland [UQ eSpace]
URLhttps://espace.library.uq.edu.au/view/UQ:362493
Author(s)Zou, Wei; Sissons, Mike; Gidley, Michael J.; Gilbert, Robert G.; Warren, Frederick J.
Item typeArticle
JournalFood Chemistry, Print_ISSN:0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2015.05.032

Usage Date Range

Note: Daily statistics are only available for the last six weeks.

     

Country Reporting Period Total 2021-12-05 2021-12-06 2021-12-07 2021-12-08 2021-12-09 2021-12-10 2021-12-11 2021-12-12 2021-12-13 2021-12-14 2021-12-15 2021-12-16 2021-12-17 2021-12-18 2021-12-19 2021-12-20 2021-12-21 2021-12-22 2021-12-23 2021-12-24 2021-12-25 2021-12-26 2021-12-27 2021-12-28 2021-12-29 2021-12-30 2021-12-31 2022-01-01 2022-01-02
Overall totals 18 1 0 0 0 1 2 0 1 0 0 1 3 0 0 0 0 1 1 0 0 0 0 0 2 1 0 3 0 1
China 9 1 0 0 0 0 0 0 0 0 0 0 2 0 0 0 0 1 1 0 0 0 0 0 2 1 0 0 0 1
United States 4 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 0 0
United Kingdom 3 0 0 0 0 0 2 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Denmark 1 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ireland 1 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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