CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
EU - Europa 13.761
NA - Nord America 11.786
AS - Asia 1.669
SA - Sud America 261
AF - Africa 148
OC - Oceania 113
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Continente sconosciuto - Info sul continente non disponibili 1
Totale 27.798
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Nazione #
US - Stati Uniti d'America 11.594
PL - Polonia 5.591
IT - Italia 3.663
DE - Germania 1.531
CN - Cina 693
UA - Ucraina 672
IE - Irlanda 504
SE - Svezia 269
VN - Vietnam 264
FR - Francia 258
RU - Federazione Russa 257
GB - Regno Unito 227
SG - Singapore 225
ES - Italia 150
FI - Finlandia 137
RO - Romania 119
MX - Messico 96
TR - Turchia 95
CA - Canada 79
CZ - Repubblica Ceca 79
KR - Corea 72
NL - Olanda 68
CI - Costa d'Avorio 63
JP - Giappone 62
EU - Europa 57
NZ - Nuova Zelanda 57
AU - Australia 56
IN - India 51
PE - Perù 51
HK - Hong Kong 49
BR - Brasile 48
TW - Taiwan 48
EC - Ecuador 46
PT - Portogallo 45
BE - Belgio 30
AR - Argentina 29
MU - Mauritius 29
CL - Cile 26
CH - Svizzera 24
DK - Danimarca 20
AT - Austria 19
GR - Grecia 19
CO - Colombia 18
ID - Indonesia 17
IR - Iran 17
VE - Venezuela 17
IL - Israele 15
RS - Serbia 14
BO - Bolivia 13
TH - Thailandia 13
UY - Uruguay 13
AZ - Azerbaigian 11
HU - Ungheria 11
NG - Nigeria 11
SI - Slovenia 10
ZA - Sudafrica 10
DZ - Algeria 9
BG - Bulgaria 8
ET - Etiopia 8
GT - Guatemala 8
MD - Moldavia 8
SK - Slovacchia (Repubblica Slovacca) 8
PH - Filippine 7
EG - Egitto 6
MY - Malesia 6
PK - Pakistan 6
HR - Croazia 4
LV - Lettonia 4
NO - Norvegia 4
DO - Repubblica Dominicana 3
GE - Georgia 3
IQ - Iraq 3
PA - Panama 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CD - Congo 2
CR - Costa Rica 2
KG - Kirghizistan 2
LK - Sri Lanka 2
MA - Marocco 2
ME - Montenegro 2
SA - Arabia Saudita 2
SM - San Marino 2
UZ - Uzbekistan 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
BF - Burkina Faso 1
GH - Ghana 1
HN - Honduras 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LT - Lituania 1
LU - Lussemburgo 1
MO - Macao, regione amministrativa speciale della Cina 1
SC - Seychelles 1
SD - Sudan 1
UG - Uganda 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 27.798
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Città #
Warsaw 5.570
Jacksonville 1.112
San Michele All'adige 930
Fairfield 860
Ashburn 773
Chandler 748
Trento 706
Wilmington 520
Dublin 483
Woodbridge 482
Houston 480
New York 390
Seattle 386
Olalla 319
Cambridge 284
San Mateo 283
Dong Ket 254
Ann Arbor 251
Boardman 235
Beijing 230
Dearborn 216
Moscow 216
Buffalo 211
Los Angeles 194
Mülheim 162
Redwood City 126
Helsinki 124
Horia 105
Milan 105
Washington 103
Guangzhou 92
Mezzolombardo 86
Shanghai 86
Philadelphia 82
Rome 75
Mountain View 64
Abidjan 63
Brno 58
Bolzano 55
Verona 54
Dallas 48
Singapore 46
Madrid 41
Tokyo 39
Otorohanga 38
San Diego 38
Kitzingen 37
Munich 36
Turin 35
Amsterdam 33
Lima 33
Seoul 33
Zhengzhou 32
London 31
Falls Church 29
Montreal 28
Parkes 28
Taipei 28
Istanbul 27
Florence 26
Frankfurt am Main 25
Gravina In Puglia 24
Palermo 24
Hong Kong 23
Naples 22
Padova 22
Scottsdale 22
Guayaquil 21
Shenyang 21
Brussels 20
Montpellier 19
Hefei 18
Murano 18
Rovereto 18
Nanjing 17
Central 16
Phoenix 16
Changsha 15
Hangzhou 15
Quito 15
São Paulo 15
Belgrade 14
Cles 14
Toronto 14
Zaragoza 14
Adelaide 13
Auckland 13
Bordeaux 13
Berlin 12
Catania 12
Hanover 12
Izmir 12
Kunming 12
Logroño 12
Modena 12
Ottawa 12
Paris 12
Tappahannock 12
Bari 11
Falkenstein 11
Totale 18.902
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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 1.234
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 422
Il contributo della Fondazione Mach alla conoscenza spumantistica 391
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 381
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 343
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 333
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 325
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 317
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 302
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 302
Oenological tannins as a source of thiol precursors 302
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 301
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 293
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 286
Free and glycosylated simple phenol profiling in Apulian Italian wines 284
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 283
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 283
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 277
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 273
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 273
The prevention of microbial wine spoliage by using ozone as a sanitising agent 269
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 267
Botanical origin characterisation of tannins using infrared spectroscopy 262
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 259
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 254
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 253
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 246
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 244
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 240
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 239
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 239
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 239
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 238
Modification of wood involved in barrel production to avoid microbial colonisation 237
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 236
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 235
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 235
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 231
Combined new approaches for identifying the botanical origin of commercial tannins 230
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 230
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 229
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 228
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 226
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 218
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 217
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 217
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 216
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 216
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 213
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 212
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 211
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 209
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 209
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 206
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 205
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 205
Herbal infusion alkaloid profiles by high resolution mass spectrometry 202
Antiradicalic must supplementation for preventing the atypical aging of white wines 201
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 200
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 199
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 198
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 197
Misura e impatto del 4-etilcatecolo in vino 195
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 195
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 195
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 194
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 192
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 191
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 190
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 190
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 190
First description of sugar units of wine glycosylated simple phenols 188
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 187
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 183
Food profiling: new horizons of high-resolution mass spectrometry application 182
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 181
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 181
Application of ozone at the microbial control through the vitienological chain 181
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 181
Stable isotope ratio analysis for authentication of chitosan 177
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 176
Gum arabic characterisation and its detection in wine using High Resolution Mass Spectrometry 173
Glycoalkaloids in plants using High Resolution Mass - Neutral Loss Approach 170
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 170
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 169
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 167
High resolution mass approaches for wine and oenological products analysis 167
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 162
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 161
4-ethylcatecol in Italian wines, vinegars and spirits 153
Teneur en vitamines hydrosolubles des vins blancs selon la souche de levure 153
The use of Hanseniaspora vineae on the production of base sparkling wine 153
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 145
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 144
Glycoalkaloid profiles of herbal infusion using neutral loss - high resolution mass spectrometry 143
Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must 136
First identification of glycosylphenols in Apulian Italian wines 132
Results of an interlaboratory comparison of analytical methods for quantification of anhydrosugars and biosugarsin atmospheric aerosol 127
Non-targeted glycosidic profiling of international wines using Neutral Loss-high resolution mass approach 127
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 127
Totale 23.150
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Categoria #
all - tutte 86.132
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 86.132
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20206.076 351 396 621 800 475 626 550 603 713 351 386 204
2020/20214.822 371 439 221 478 346 608 496 245 473 308 412 425
2021/20222.180 164 480 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
2023/20244.477 277 332 582 533 397 447 186 518 177 250 177 601
2024/2025212 212 0 0 0 0 0 0 0 0 0 0 0
Totale 28.849