CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 24.412
EU - Europa 22.862
AS - Asia 9.463
Continente sconosciuto - Info sul continente non disponibili 1.232
SA - Sud America 1.058
AF - Africa 477
OC - Oceania 188
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Totale 59.751
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Nazione #
US - Stati Uniti d'America 23.771
PL - Polonia 5.697
IT - Italia 5.500
RU - Federazione Russa 4.742
SG - Singapore 3.755
CN - Cina 2.003
DE - Germania 1.997
FR - Francia 1.042
VN - Vietnam 783
UA - Ucraina 713
HK - Hong Kong 655
BR - Brasile 577
GB - Regno Unito 543
IE - Irlanda 531
SE - Svezia 443
KR - Corea 372
IN - India 335
BD - Bangladesh 323
CA - Canada 309
NL - Olanda 309
FI - Finlandia 306
ES - Italia 287
TR - Turchia 281
MX - Messico 244
JP - Giappone 169
RO - Romania 147
ZA - Sudafrica 108
AU - Australia 103
TW - Taiwan 98
CZ - Repubblica Ceca 93
CL - Cile 85
EC - Ecuador 84
NZ - Nuova Zelanda 84
ID - Indonesia 83
AR - Argentina 80
IR - Iran 74
PK - Pakistan 68
CI - Costa d'Avorio 67
PE - Perù 66
PT - Portogallo 65
TH - Thailandia 64
MY - Malesia 59
EU - Europa 57
AT - Austria 56
BE - Belgio 55
CO - Colombia 52
IQ - Iraq 52
PH - Filippine 46
DK - Danimarca 44
DZ - Algeria 44
VE - Venezuela 43
LT - Lituania 42
CH - Svizzera 39
NG - Nigeria 34
UY - Uruguay 33
GR - Grecia 32
IL - Israele 32
AE - Emirati Arabi Uniti 31
MU - Mauritius 31
EG - Egitto 28
MA - Marocco 28
HU - Ungheria 27
NP - Nepal 25
BO - Bolivia 24
ET - Etiopia 24
SA - Arabia Saudita 24
EE - Estonia 23
AZ - Azerbaigian 22
BJ - Benin 22
TN - Tunisia 22
RS - Serbia 21
SI - Slovenia 20
UZ - Uzbekistan 20
GT - Guatemala 18
KE - Kenya 18
KZ - Kazakistan 17
MD - Moldavia 15
SK - Slovacchia (Repubblica Slovacca) 14
HR - Croazia 13
GE - Georgia 12
PY - Paraguay 12
CR - Costa Rica 11
DO - Repubblica Dominicana 10
JO - Giordania 10
LV - Lettonia 10
BG - Bulgaria 9
JM - Giamaica 9
MG - Madagascar 9
PA - Panama 8
GH - Ghana 7
LB - Libano 6
LK - Sri Lanka 6
NI - Nicaragua 6
SN - Senegal 6
AO - Angola 5
HN - Honduras 5
ME - Montenegro 5
NO - Norvegia 5
OM - Oman 5
SV - El Salvador 5
Totale 58.424
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Città #
Warsaw 5.651
Council Bluffs 4.964
Ashburn 2.076
Singapore 1.531
San Jose 1.397
Moscow 1.129
Jacksonville 1.120
San Michele All'adige 930
Fairfield 863
Trento 768
Chandler 748
Los Angeles 633
New York 599
Hong Kong 588
Dallas 550
Beijing 536
Wilmington 536
Houston 523
Dublin 509
Woodbridge 482
Seattle 403
Buffalo 360
Paris 352
Milan 326
Olalla 319
Cambridge 289
San Mateo 283
Dong Ket 254
Ann Arbor 251
Seoul 247
Boardman 240
Dearborn 219
Hefei 217
Munich 208
Rome 184
Lauterbourg 181
Ho Chi Minh City 174
Helsinki 172
Mülheim 162
Hanoi 130
Frankfurt am Main 129
London 127
Redwood City 126
Guangzhou 123
Washington 118
Tokyo 113
Columbus 111
Orem 110
Amsterdam 108
Chicago 105
Horia 105
Shanghai 105
Philadelphia 100
Santa Clara 100
Assago 98
Rovereto 95
Montreal 90
Mezzolombardo 87
São Paulo 86
Bolzano 80
Chennai 79
Verona 78
Las Vegas 74
Toronto 72
Madrid 69
Mexico City 69
Phoenix 69
Abidjan 67
Florence 67
Istanbul 64
Mountain View 64
Turku 63
Atlanta 60
Falkenstein 60
Brno 58
Lappeenranta 58
Johannesburg 54
Turin 54
Brooklyn 49
Naples 49
Bobigny 48
Manchester 48
Lavis 47
Denver 46
Palermo 46
San Francisco 46
Santiago 45
Lima 41
San Diego 41
Stockholm 40
Otorohanga 38
Zhengzhou 38
Brussels 37
Hillsboro 37
Kitzingen 37
Taipei 37
New Delhi 36
Boston 35
Guayaquil 35
Ottawa 35
Totale 35.310
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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 1.473
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 888
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 808
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 780
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 647
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 622
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 616
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 545
Il contributo della Fondazione Mach alla conoscenza spumantistica 539
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 519
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 518
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 516
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 494
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 477
Oenological tannins as a source of thiol precursors 453
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 447
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 442
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 437
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 427
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 422
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 419
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 410
The prevention of microbial wine spoliage by using ozone as a sanitising agent 396
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 396
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 396
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 396
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 395
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 392
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 391
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 389
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 388
Free and glycosylated simple phenol profiling in Apulian Italian wines 388
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 386
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 379
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 378
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 376
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 375
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 375
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 372
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 369
Modification of wood involved in barrel production to avoid microbial colonisation 367
Botanical origin characterisation of tannins using infrared spectroscopy 365
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 363
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 362
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 360
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 360
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 358
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 354
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 347
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 344
Combined new approaches for identifying the botanical origin of commercial tannins 343
First description of sugar units of wine glycosylated simple phenols 340
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 340
Antiradicalic must supplementation for preventing the atypical aging of white wines 339
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 339
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 339
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 338
The use of Hanseniaspora vineae on the production of base sparkling wine 337
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 335
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 334
Herbal infusion alkaloid profiles by high resolution mass spectrometry 331
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 331
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 330
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 329
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 328
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 327
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 327
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 327
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 325
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 324
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 321
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 320
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 317
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 317
Application of ozone at the microbial control through the vitienological chain 316
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems 313
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 313
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 310
Misura e impatto del 4-etilcatecolo in vino 306
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 306
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 303
Hydrochar and hydrochar co-compost from OFMSW digestate for soil application: 2. agro-environmental properties 302
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 300
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 300
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 298
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 298
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 297
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 297
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 294
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems 293
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 293
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 293
Food profiling: new horizons of high-resolution mass spectrometry application 292
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 290
4-ethylcatecol in Italian wines, vinegars and spirits 287
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 287
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 285
High resolution mass approaches for wine and oenological products analysis 276
Stable isotope ratio analysis for authentication of chitosan 270
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 268
Totale 39.041
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Categoria #
all - tutte 187.385
article - articoli 88.229
book - libri 0
conference - conferenze 99.156
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 374.770
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.016 0 480 92 174 135 166 101 283 203 127 180 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
2026/20272.462 1.883 579 0 0 0 0 0 0 0 0 0 0
Totale 59.751