CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 25.015
EU - Europa 22.945
AS - Asia 9.499
Continente sconosciuto - Info sul continente non disponibili 1.244
SA - Sud America 1.082
AF - Africa 478
OC - Oceania 188
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Totale 60.510
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Nazione #
US - Stati Uniti d'America 24.363
PL - Polonia 5.697
IT - Italia 5.561
RU - Federazione Russa 4.742
SG - Singapore 3.757
CN - Cina 2.009
DE - Germania 2.000
FR - Francia 1.044
VN - Vietnam 786
UA - Ucraina 713
HK - Hong Kong 657
BR - Brasile 586
GB - Regno Unito 549
IE - Irlanda 531
SE - Svezia 443
KR - Corea 372
IN - India 338
BD - Bangladesh 326
NL - Olanda 314
CA - Canada 312
FI - Finlandia 306
ES - Italia 289
TR - Turchia 281
MX - Messico 248
JP - Giappone 171
RO - Romania 147
ZA - Sudafrica 108
AU - Australia 103
TW - Taiwan 98
CZ - Repubblica Ceca 93
EC - Ecuador 86
ID - Indonesia 86
CL - Cile 85
NZ - Nuova Zelanda 84
AR - Argentina 80
IR - Iran 74
PK - Pakistan 68
CI - Costa d'Avorio 67
PE - Perù 67
TH - Thailandia 66
PT - Portogallo 65
MY - Malesia 62
CO - Colombia 61
EU - Europa 57
AT - Austria 56
BE - Belgio 55
IQ - Iraq 52
PH - Filippine 47
VE - Venezuela 45
DK - Danimarca 44
DZ - Algeria 44
LT - Lituania 42
CH - Svizzera 39
NG - Nigeria 34
UY - Uruguay 34
AE - Emirati Arabi Uniti 32
GR - Grecia 32
IL - Israele 32
MU - Mauritius 31
EG - Egitto 28
MA - Marocco 28
HU - Ungheria 27
SA - Arabia Saudita 27
NP - Nepal 26
BO - Bolivia 24
ET - Etiopia 24
EE - Estonia 23
AZ - Azerbaigian 22
BJ - Benin 22
TN - Tunisia 22
RS - Serbia 21
SI - Slovenia 20
UZ - Uzbekistan 20
GT - Guatemala 19
KE - Kenya 19
KZ - Kazakistan 17
HR - Croazia 15
MD - Moldavia 15
SK - Slovacchia (Repubblica Slovacca) 14
GE - Georgia 12
PY - Paraguay 12
CR - Costa Rica 11
DO - Repubblica Dominicana 11
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 59.166
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Città #
Warsaw 5.652
Council Bluffs 4.967
Ashburn 2.113
Singapore 1.532
San Jose 1.504
Moscow 1.129
Jacksonville 1.121
San Michele All'adige 930
Fairfield 863
Trento 768
Chandler 749
Los Angeles 637
New York 602
Hong Kong 590
Dallas 564
Wilmington 541
Beijing 540
Houston 525
Dublin 509
Woodbridge 482
Seattle 403
Buffalo 360
Paris 352
Milan 339
Olalla 319
Cambridge 289
San Mateo 283
Dong Ket 254
Ann Arbor 251
Seoul 247
Boardman 242
Dearborn 219
Hefei 217
Phoenix 216
Munich 208
Rome 186
Lauterbourg 181
Ho Chi Minh City 175
Helsinki 172
Mülheim 162
Hanoi 132
Frankfurt am Main 129
London 129
Redwood City 126
Guangzhou 123
Washington 121
Chicago 116
Santa Clara 114
Tokyo 114
Columbus 111
Orem 110
Amsterdam 108
Horia 105
Shanghai 105
Philadelphia 101
Assago 98
Rovereto 95
Montreal 90
São Paulo 90
Mezzolombardo 87
Bolzano 80
Chennai 80
Verona 78
Las Vegas 75
Toronto 72
Madrid 69
Mexico City 69
Florence 68
Abidjan 67
Istanbul 64
Mountain View 64
Turku 63
Springfield 61
Atlanta 60
Falkenstein 60
Brno 58
Lappeenranta 58
Johannesburg 54
Turin 54
Brooklyn 52
San Francisco 51
Naples 49
Bobigny 48
Denver 48
Manchester 48
Lavis 47
Palermo 47
Santiago 45
San Diego 42
Lima 41
Stockholm 40
Otorohanga 38
Zhengzhou 38
Brussels 37
Guayaquil 37
Hillsboro 37
Kitzingen 37
Taipei 37
New Delhi 36
Boston 35
Totale 35.741
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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 1.477
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 892
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 815
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 786
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 651
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 627
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 623
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 550
Il contributo della Fondazione Mach alla conoscenza spumantistica 543
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 522
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 521
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 521
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 497
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 479
Oenological tannins as a source of thiol precursors 459
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 449
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 447
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 439
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 430
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 425
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 422
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 414
The prevention of microbial wine spoliage by using ozone as a sanitising agent 402
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 399
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 398
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 398
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 398
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 397
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 394
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 394
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 393
Free and glycosylated simple phenol profiling in Apulian Italian wines 390
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 388
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 386
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 381
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 381
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 381
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 379
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 374
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 373
Modification of wood involved in barrel production to avoid microbial colonisation 372
Botanical origin characterisation of tannins using infrared spectroscopy 368
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 366
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 366
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 365
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 362
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 361
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 360
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 351
Combined new approaches for identifying the botanical origin of commercial tannins 348
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 348
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 346
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 344
First description of sugar units of wine glycosylated simple phenols 344
Antiradicalic must supplementation for preventing the atypical aging of white wines 343
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 342
The use of Hanseniaspora vineae on the production of base sparkling wine 342
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 341
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 340
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 338
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 337
Herbal infusion alkaloid profiles by high resolution mass spectrometry 335
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 335
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 333
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 333
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 332
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 331
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 330
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 329
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 327
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 326
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 326
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 320
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 319
Application of ozone at the microbial control through the vitienological chain 319
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems 314
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 314
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 313
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 310
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 310
Misura e impatto del 4-etilcatecolo in vino 309
Hydrochar and hydrochar co-compost from OFMSW digestate for soil application: 2. agro-environmental properties 307
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 304
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 304
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 304
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 304
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 301
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 299
Food profiling: new horizons of high-resolution mass spectrometry application 297
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 296
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 296
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 295
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 295
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems 293
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 291
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 289
4-ethylcatecol in Italian wines, vinegars and spirits 288
High resolution mass approaches for wine and oenological products analysis 277
Stable isotope ratio analysis for authentication of chitosan 274
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 268
Totale 39.426
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Categoria #
all - tutte 189.919
article - articoli 89.345
book - libri 0
conference - conferenze 100.574
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 379.838
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.536 0 0 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
2026/20273.221 1.883 938 400 0 0 0 0 0 0 0 0 0
Totale 60.510