CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 27.573
EU - Europa 23.147
AS - Asia 9.555
Continente sconosciuto - Info sul continente non disponibili 1.246
SA - Sud America 1.136
AF - Africa 487
OC - Oceania 188
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Totale 63.391
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Nazione #
US - Stati Uniti d'America 26.825
PL - Polonia 5.697
IT - Italia 5.655
RU - Federazione Russa 4.750
SG - Singapore 3.758
CN - Cina 2.014
DE - Germania 2.009
FR - Francia 1.061
VN - Vietnam 791
UA - Ucraina 716
HK - Hong Kong 658
BR - Brasile 623
GB - Regno Unito 581
IE - Irlanda 537
SE - Svezia 443
KR - Corea 383
CA - Canada 358
IN - India 344
BD - Bangladesh 328
NL - Olanda 314
FI - Finlandia 306
ES - Italia 291
TR - Turchia 282
MX - Messico 254
JP - Giappone 171
RO - Romania 147
ZA - Sudafrica 110
AU - Australia 103
TW - Taiwan 98
CZ - Repubblica Ceca 93
ID - Indonesia 91
EC - Ecuador 90
CL - Cile 86
AR - Argentina 85
NZ - Nuova Zelanda 84
IR - Iran 75
PK - Pakistan 70
CI - Costa d'Avorio 67
PE - Perù 67
PT - Portogallo 67
TH - Thailandia 67
CO - Colombia 66
MY - Malesia 62
EU - Europa 57
AT - Austria 56
BE - Belgio 56
PH - Filippine 53
IQ - Iraq 52
LT - Lituania 50
DK - Danimarca 46
CH - Svizzera 45
DZ - Algeria 45
VE - Venezuela 45
GR - Grecia 36
UY - Uruguay 36
IL - Israele 35
NG - Nigeria 34
AE - Emirati Arabi Uniti 33
MU - Mauritius 31
EE - Estonia 30
EG - Egitto 28
MA - Marocco 28
SA - Arabia Saudita 28
HU - Ungheria 27
NP - Nepal 26
CR - Costa Rica 25
BO - Bolivia 24
ET - Etiopia 24
TN - Tunisia 24
GT - Guatemala 23
AZ - Azerbaigian 22
BJ - Benin 22
RS - Serbia 22
SI - Slovenia 20
UZ - Uzbekistan 20
KE - Kenya 19
KZ - Kazakistan 17
HR - Croazia 15
MD - Moldavia 15
JM - Giamaica 14
SK - Slovacchia (Repubblica Slovacca) 14
GE - Georgia 13
DO - Repubblica Dominicana 12
PY - Paraguay 12
HN - Honduras 11
NI - Nicaragua 11
JO - Giordania 10
LV - Lettonia 10
BG - Bulgaria 9
MG - Madagascar 9
PA - Panama 8
GH - Ghana 7
SV - El Salvador 7
LB - Libano 6
LK - Sri Lanka 6
OM - Oman 6
SC - Seychelles 6
SN - Senegal 6
AM - Armenia 5
AO - Angola 5
Totale 62.033
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Città #
Warsaw 5.652
Council Bluffs 5.274
Ashburn 2.969
San Jose 1.724
Singapore 1.532
Jacksonville 1.147
Moscow 1.129
San Michele All'adige 930
Fairfield 863
Trento 768
Chandler 749
Dallas 745
New York 659
Los Angeles 653
Hong Kong 591
Wilmington 542
Beijing 540
Houston 530
Dublin 509
Woodbridge 482
Seattle 407
Buffalo 363
Paris 354
Milan 348
Olalla 319
Cambridge 292
San Mateo 283
Phoenix 280
Seoul 258
Dong Ket 254
Ann Arbor 251
Boardman 242
Dearborn 219
Hefei 217
Munich 208
Rome 189
Lauterbourg 181
Ho Chi Minh City 177
Helsinki 172
Mülheim 162
Santa Clara 140
Hanoi 133
Frankfurt am Main 129
London 129
Chicago 128
Redwood City 126
Guangzhou 124
Washington 124
Tokyo 114
Columbus 113
Orem 112
Amsterdam 108
Horia 105
Shanghai 105
Philadelphia 104
São Paulo 99
Assago 98
Montreal 95
Rovereto 95
Mezzolombardo 87
Toronto 81
Bolzano 80
Chennai 80
Verona 80
Las Vegas 77
Springfield 73
Madrid 70
Atlanta 69
Mexico City 69
Florence 68
Abidjan 67
Istanbul 64
Mountain View 64
Turku 63
San Diego 61
Falkenstein 60
San Francisco 60
Brno 58
Lappeenranta 58
Brooklyn 57
Turin 56
Denver 55
Johannesburg 54
Naples 54
Palermo 50
Bobigny 48
Manchester 48
Lavis 47
Santiago 45
Lima 41
Stockholm 40
Salt Lake City 39
Boston 38
Otorohanga 38
Zhengzhou 38
Brussels 37
Guayaquil 37
Hillsboro 37
Kitzingen 37
Taipei 37
Totale 37.667
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Nome #
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 1.494
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 932
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 849
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 797
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 669
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 655
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 650
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 574
Il contributo della Fondazione Mach alla conoscenza spumantistica 550
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 542
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 534
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 531
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 515
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 492
Oenological tannins as a source of thiol precursors 467
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 461
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 456
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 453
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 440
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 435
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 435
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 427
The prevention of microbial wine spoliage by using ozone as a sanitising agent 416
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 415
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 413
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 412
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 409
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 409
Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry 406
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 406
Free and glycosylated simple phenol profiling in Apulian Italian wines 405
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 404
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 404
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 401
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 398
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 396
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 395
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 394
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 393
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 389
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 385
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 383
Modification of wood involved in barrel production to avoid microbial colonisation 382
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 381
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 381
Botanical origin characterisation of tannins using infrared spectroscopy 381
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 377
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 370
Combined new approaches for identifying the botanical origin of commercial tannins 360
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 359
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 357
First description of sugar units of wine glycosylated simple phenols 356
The use of Hanseniaspora vineae on the production of base sparkling wine 356
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 355
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 355
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 353
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 353
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 352
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 352
Antiradicalic must supplementation for preventing the atypical aging of white wines 351
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 351
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 349
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 348
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 348
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 347
Herbal infusion alkaloid profiles by high resolution mass spectrometry 347
Characterization and oenological application of an high-performing strain of Oenococcus oeni to drive malolactic fermentation: a review about 15 years of research and winemaking 347
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 344
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 343
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 340
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 339
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 337
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 332
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems 330
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 330
Application of ozone at the microbial control through the vitienological chain 329
Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae: role of nitrogen in the evolution of fermentation and aroma profile 325
Hydrochar and hydrochar co-compost from OFMSW digestate for soil application: 2. agro-environmental properties 322
Misura e impatto del 4-etilcatecolo in vino 321
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 321
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 320
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 320
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 320
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 319
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 318
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 318
Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation 316
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 315
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems 309
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 309
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 307
Food profiling: new horizons of high-resolution mass spectrometry application 306
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 304
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 304
4-ethylcatecol in Italian wines, vinegars and spirits 298
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 297
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 295
The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages 285
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 282
Sparkling wines and atypical aging: investigating the risk of refermentation 282
Totale 40.796
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Categoria #
all - tutte 197.906
article - articoli 93.404
book - libri 0
conference - conferenze 104.502
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 395.812
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.444 0 0 0 174 135 166 101 283 203 127 180 75
2022/20234.876 213 77 282 380 563 685 187 446 806 291 676 270
2023/20244.474 277 332 582 533 397 447 183 518 177 250 177 601
2024/202510.202 224 317 171 668 487 340 634 673 977 454 4.463 794
2025/202618.453 1.283 1.359 1.150 1.318 2.188 1.070 2.239 1.048 758 1.330 1.116 3.594
2026/20276.102 1.883 938 1.229 2.052 0 0 0 0 0 0 0 0
Totale 63.391