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Record
Title
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
Type
Student Paper
Publ. year
2017
Author/s
Telfser, Anna
Department/s
Food Technology and Nutrition (M.Sc.)
In LUP since
2017-06-26
Downloads

Total This Year This Month
605 39 0
Downloads per country

United States of America 105 (17%)
Germany 46 (8%)
Sweden 40 (7%)
China 39 (6%)
Russian Federation 35 (6%)
Czechia 30 (5%)
India 25 (4%)
Poland 17 (3%)
Thailand 15 (2%)
Indonesia 15 (2%)
France 14 (2%)
Netherlands (Kingdom of the) 14 (2%)
Viet Nam 12 (2%)
Malaysia 11 (2%)
Turkiye 11 (2%)
United Kingdom of Great Britain and Northern Ireland 11 (2%)
Nigeria 10 (2%)
Unknown 10 (2%)
Egypt 9 (1%)
Iran 8 (1%)
Bulgaria 8 (1%)
Finland 8 (1%)
Spain 7 (1%)
Philippines 7 (1%)
Belgium 7 (1%)
Italy 6 (1%)
Mexico 6 (1%)
Brazil 6 (1%)
Hong Kong (China) 5 (1%)
Singapore 5 (1%)
Japan 5 (1%)
Peru 4 (1%)
Canada 4 (1%)
South Africa 3 (0%)
Pakistan 3 (0%)
Australia 3 (0%)
Mozambique 3 (0%)
Denmark 3 (0%)
Latvia 3 (0%)
Bangladesh 3 (0%)
Ukraine 3 (0%)
Lithuania 3 (0%)
Colombia 2 (0%)
Ghana 2 (0%)
Croatia 2 (0%)
Switzerland 2 (0%)
Ireland 1 (0%)
South Korea 1 (0%)
Jordan 1 (0%)
Portugal 1 (0%)
Iraq 1 (0%)
Saudi Arabia 1 (0%)
Tunisia 1 (0%)
New Zealand 1 (0%)
Ethiopia 1 (0%)
Romania 1 (0%)
Papua New Guinea 1 (0%)
Guatemala 1 (0%)
Cameroon 1 (0%)
Hungary 1 (0%)
Austria 1 (0%)
About
The download statistics shown here have been collected since the launch of LUP in October 2007 and are updated every night. Statistics are available for all records with open access fulltexts. Efforts have been made to exclude downloads by robots and track irregular download activities.

About accessibility

Disclaimer
The information on downloads per country is based on the geolocation of IP addresses and may not be completely accurate. The statistics presented here may also change retroactively when the calculation process is improved to provide more accurate results.

Statistics Last Updated
Mon Aug 4 08:42:29 2025