CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
EU - Europa 15.482
NA - Nord America 12.654
AS - Asia 3.344
SA - Sud America 365
AF - Africa 225
OC - Oceania 139
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Continente sconosciuto - Info sul continente non disponibili 1
Totale 32.269
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Nazione #
US - Stati Uniti d'America 12.356
PL - Polonia 5.601
IT - Italia 4.266
DE - Germania 1.671
SG - Singapore 1.008
CN - Cina 837
UA - Ucraina 673
RU - Federazione Russa 571
IE - Irlanda 513
FR - Francia 467
HK - Hong Kong 434
GB - Regno Unito 335
SE - Svezia 273
VN - Vietnam 272
ES - Italia 186
FI - Finlandia 176
TR - Turchia 175
NL - Olanda 172
CA - Canada 140
RO - Romania 130
MX - Messico 125
KR - Corea 109
BR - Brasile 108
IN - India 107
CZ - Repubblica Ceca 81
JP - Giappone 80
TW - Taiwan 80
AU - Australia 71
NZ - Nuova Zelanda 68
CI - Costa d'Avorio 63
EU - Europa 57
PE - Perù 56
BE - Belgio 52
PT - Portogallo 52
EC - Ecuador 51
AT - Austria 40
AR - Argentina 36
CL - Cile 34
DK - Danimarca 30
IR - Iran 30
TH - Thailandia 30
MU - Mauritius 29
ZA - Sudafrica 29
CH - Svizzera 27
DZ - Algeria 27
PK - Pakistan 26
CO - Colombia 25
MY - Malesia 24
EE - Estonia 23
GR - Grecia 23
BO - Bolivia 22
ID - Indonesia 22
HU - Ungheria 20
IL - Israele 20
LT - Lituania 18
PH - Filippine 18
RS - Serbia 17
VE - Venezuela 17
AZ - Azerbaigian 15
GT - Guatemala 15
NG - Nigeria 15
EG - Egitto 14
UY - Uruguay 14
ET - Etiopia 12
MD - Moldavia 10
SI - Slovenia 10
SK - Slovacchia (Repubblica Slovacca) 9
BG - Bulgaria 8
MG - Madagascar 8
GE - Georgia 7
IQ - Iraq 7
LV - Lettonia 7
MA - Marocco 7
DO - Repubblica Dominicana 6
KZ - Kazakistan 6
LK - Sri Lanka 6
PA - Panama 6
CR - Costa Rica 5
GH - Ghana 5
HR - Croazia 5
NO - Norvegia 5
AE - Emirati Arabi Uniti 4
KE - Kenya 4
LU - Lussemburgo 4
TJ - Tagikistan 4
UZ - Uzbekistan 4
BD - Bangladesh 3
LA - Repubblica Popolare Democratica del Laos 3
LB - Libano 3
SA - Arabia Saudita 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
CD - Congo 2
KG - Kirghizistan 2
ME - Montenegro 2
PY - Paraguay 2
SC - Seychelles 2
SM - San Marino 2
AL - Albania 1
Totale 32.257
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Città #
Warsaw 5.571
Jacksonville 1.112
Ashburn 959
San Michele All'adige 930
Fairfield 860
Chandler 748
Trento 718
Wilmington 520
Dublin 492
Woodbridge 482
Houston 481
Hong Kong 397
New York 396
Seattle 387
Olalla 319
Cambridge 284
San Mateo 283
Los Angeles 273
Singapore 268
Dong Ket 254
Ann Arbor 251
Beijing 238
Boardman 235
Dearborn 216
Moscow 216
Buffalo 213
Milan 175
Mülheim 162
Paris 155
Helsinki 144
Redwood City 126
Rome 116
Council Bluffs 106
Horia 105
Washington 103
Guangzhou 97
Shanghai 97
London 89
Mezzolombardo 87
Philadelphia 82
Munich 73
Verona 66
Bolzano 64
Mountain View 64
Abidjan 63
Brno 58
Las Vegas 57
Frankfurt am Main 56
Madrid 52
Amsterdam 49
Assago 48
Dallas 48
Lavis 47
Florence 45
Tokyo 45
Seoul 42
Turin 39
Otorohanga 38
San Diego 38
Brussels 37
Kitzingen 37
Lima 36
Montreal 36
Rovereto 35
Toronto 35
Zhengzhou 35
Taipei 34
Ottawa 32
Padova 31
Istanbul 30
Falls Church 29
Düsseldorf 28
Naples 28
Parkes 28
Palermo 27
Guayaquil 25
Gravina In Puglia 24
Florya 22
Hangzhou 22
Scottsdale 22
Shenyang 22
São Paulo 21
Auckland 20
La Paz 20
Lappeenranta 20
Montpellier 20
Phoenix 20
Berlin 18
Hefei 18
Murano 18
Belgrade 17
Bologna 17
Kuala Lumpur 17
Nanjing 17
Bari 16
Catania 16
Central 16
Changsha 16
Lisbon 16
Nuremberg 15
Totale 20.732
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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 1.261
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 503
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 463
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 461
Il contributo della Fondazione Mach alla conoscenza spumantistica 420
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 397
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 363
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 356
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 354
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 343
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 339
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 322
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 318
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 315
Oenological tannins as a source of thiol precursors 314
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 301
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 301
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 300
Free and glycosylated simple phenol profiling in Apulian Italian wines 299
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 296
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 295
The prevention of microbial wine spoliage by using ozone as a sanitising agent 282
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 279
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 275
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 274
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 274
Botanical origin characterisation of tannins using infrared spectroscopy 272
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 264
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 261
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 258
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 255
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 255
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 254
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 254
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 253
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 252
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 252
Modification of wood involved in barrel production to avoid microbial colonisation 250
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 246
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 244
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 242
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 241
Combined new approaches for identifying the botanical origin of commercial tannins 240
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 239
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 238
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 237
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 235
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 232
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 231
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 230
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 229
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 229
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 225
Herbal infusion alkaloid profiles by high resolution mass spectrometry 223
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 221
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 220
Antiradicalic must supplementation for preventing the atypical aging of white wines 220
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 219
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 219
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 219
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 217
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 215
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 214
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 212
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 211
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 211
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 210
First description of sugar units of wine glycosylated simple phenols 210
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 207
Misura e impatto del 4-etilcatecolo in vino 206
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 206
Application of ozone at the microbial control through the vitienological chain 205
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 204
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 204
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 203
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 202
Food profiling: new horizons of high-resolution mass spectrometry application 201
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 197
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 194
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 194
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 193
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 192
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 191
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 186
Stable isotope ratio analysis for authentication of chitosan 185
The use of Hanseniaspora vineae on the production of base sparkling wine 183
High resolution mass approaches for wine and oenological products analysis 181
Gum arabic characterisation and its detection in wine using High Resolution Mass Spectrometry 180
Glycoalkaloids in plants using High Resolution Mass - Neutral Loss Approach 178
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 176
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 173
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 172
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 172
4-ethylcatecol in Italian wines, vinegars and spirits 169
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 168
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 158
Teneur en vitamines hydrosolubles des vins blancs selon la souche de levure 158
Glycoalkaloid profiles of herbal infusion using neutral loss - high resolution mass spectrometry 151
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 151
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 151
Totale 25.455
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Categoria #
all - tutte 115.924
article - articoli 55.359
book - libri 0
conference - conferenze 60.565
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 231.848
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020941 0 0 0 0 0 0 0 0 0 351 386 204
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
2024/20254.783 224 317 174 668 487 340 634 673 977 289 0 0
Totale 33.420