CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 21.183
NA - Nord America 15.410
AS - Asia 7.123
SA - Sud America 815
AF - Africa 349
OC - Oceania 174
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Continente sconosciuto - Info sul continente non disponibili 1
Totale 45.114
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 14.911
PL - Polonia 5.658
RU - Federazione Russa 4.730
IT - Italia 4.728
SG - Singapore 3.161
DE - Germania 1.885
CN - Cina 1.477
FR - Francia 779
UA - Ucraina 679
HK - Hong Kong 538
IE - Irlanda 522
GB - Regno Unito 462
BR - Brasile 452
VN - Vietnam 427
KR - Corea 342
SE - Svezia 309
FI - Finlandia 260
NL - Olanda 247
ES - Italia 244
TR - Turchia 229
MX - Messico 225
CA - Canada 224
IN - India 220
JP - Giappone 149
RO - Romania 141
TW - Taiwan 92
CZ - Repubblica Ceca 91
AU - Australia 90
NZ - Nuova Zelanda 83
ZA - Sudafrica 83
EC - Ecuador 72
AR - Argentina 65
IR - Iran 64
PE - Perù 64
CI - Costa d'Avorio 63
PT - Portogallo 61
EU - Europa 57
CL - Cile 56
ID - Indonesia 55
BE - Belgio 53
PK - Pakistan 52
AT - Austria 50
TH - Thailandia 49
BD - Bangladesh 42
DK - Danimarca 40
MY - Malesia 35
CH - Svizzera 34
DZ - Algeria 34
PH - Filippine 34
LT - Lituania 33
CO - Colombia 30
MU - Mauritius 29
NG - Nigeria 28
GR - Grecia 27
EG - Egitto 26
IL - Israele 26
IQ - Iraq 26
VE - Venezuela 25
BO - Bolivia 23
EE - Estonia 23
HU - Ungheria 23
AZ - Azerbaigian 18
RS - Serbia 18
SI - Slovenia 18
UY - Uruguay 18
GT - Guatemala 15
KE - Kenya 15
ET - Etiopia 13
AE - Emirati Arabi Uniti 12
KZ - Kazakistan 12
MA - Marocco 11
SA - Arabia Saudita 11
MD - Moldavia 10
SK - Slovacchia (Repubblica Slovacca) 10
BG - Bulgaria 9
GE - Georgia 9
LV - Lettonia 9
TN - Tunisia 9
UZ - Uzbekistan 9
DO - Repubblica Dominicana 8
HR - Croazia 8
MG - Madagascar 8
PY - Paraguay 8
PA - Panama 7
CR - Costa Rica 6
GH - Ghana 6
LK - Sri Lanka 6
AO - Angola 5
JM - Giamaica 5
NO - Norvegia 5
KG - Kirghizistan 4
LB - Libano 4
LU - Lussemburgo 4
ME - Montenegro 4
TJ - Tagikistan 4
ZM - Zambia 4
JO - Giordania 3
LA - Repubblica Popolare Democratica del Laos 3
NP - Nepal 3
A2 - ???statistics.table.value.countryCode.A2??? 2
Totale 45.070
Salva come PNG Salva come JPEG
Città #
Warsaw 5.620
Ashburn 1.374
Singapore 1.146
Moscow 1.129
Jacksonville 1.112
San Michele All'adige 930
Fairfield 860
Trento 763
Chandler 748
Los Angeles 548
Wilmington 531
Houston 508
Dallas 504
Dublin 501
New York 494
Hong Kong 484
Woodbridge 482
Beijing 416
Seattle 398
Paris 341
Buffalo 335
Olalla 319
Cambridge 288
San Mateo 283
Dong Ket 254
Ann Arbor 251
Milan 248
Seoul 240
Boardman 239
Dearborn 216
Hefei 216
Munich 198
Mülheim 162
Helsinki 149
Rome 131
Redwood City 126
London 118
Council Bluffs 112
Washington 107
Horia 105
Guangzhou 104
Shanghai 103
Tokyo 101
Assago 98
Amsterdam 96
Mezzolombardo 87
Philadelphia 84
Chicago 81
Montreal 80
Verona 75
Ho Chi Minh City 73
São Paulo 73
Frankfurt am Main 71
Bolzano 69
Mexico City 67
Mountain View 64
Abidjan 63
Turku 63
Las Vegas 59
Brno 58
Falkenstein 57
Madrid 56
Rovereto 55
Florence 53
Bobigny 48
Lavis 47
Atlanta 46
Phoenix 46
Toronto 45
Chennai 43
Turin 42
Johannesburg 41
Lima 40
Istanbul 38
Lappeenranta 38
Otorohanga 38
San Diego 38
Santa Clara 38
Brussels 37
Kitzingen 37
Taipei 37
Zhengzhou 37
Brooklyn 36
Stockholm 36
Hanoi 35
Padova 35
Orem 33
Ottawa 33
Boston 32
Palermo 32
Guayaquil 31
Naples 31
Falls Church 29
Poplar 29
San Francisco 29
Denver 28
Düsseldorf 28
Parkes 28
Salt Lake City 28
Auckland 26
Totale 26.071
Salva come PNG Salva come JPEG
Nome #
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 1.390
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 715
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 598
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 551
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 515
Il contributo della Fondazione Mach alla conoscenza spumantistica 469
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 466
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 457
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 430
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 419
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 418
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 407
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 407
Oenological tannins as a source of thiol precursors 390
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 383
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 381
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 375
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 369
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 359
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 357
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 357
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 354
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 353
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 347
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 347
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 343
Free and glycosylated simple phenol profiling in Apulian Italian wines 342
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 335
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 335
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 327
The prevention of microbial wine spoliage by using ozone as a sanitising agent 326
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 324
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 318
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 318
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 318
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 318
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 317
Botanical origin characterisation of tannins using infrared spectroscopy 317
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 315
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 315
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 313
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 305
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 305
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 301
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 299
Modification of wood involved in barrel production to avoid microbial colonisation 296
Combined new approaches for identifying the botanical origin of commercial tannins 295
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 293
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 290
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 287
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 286
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 286
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 285
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 284
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 283
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 282
The use of Hanseniaspora vineae on the production of base sparkling wine 282
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 280
Antiradicalic must supplementation for preventing the atypical aging of white wines 280
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 280
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 280
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 280
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 276
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 276
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 276
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 273
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 273
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 271
Herbal infusion alkaloid profiles by high resolution mass spectrometry 269
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 264
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 264
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 262
Application of ozone at the microbial control through the vitienological chain 262
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 261
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 261
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 257
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 255
Misura e impatto del 4-etilcatecolo in vino 252
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 252
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 249
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 247
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 246
First description of sugar units of wine glycosylated simple phenols 244
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 243
Food profiling: new horizons of high-resolution mass spectrometry application 242
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems 241
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 240
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 239
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 239
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 238
High resolution mass approaches for wine and oenological products analysis 235
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 228
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 228
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 227
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems 227
Stable isotope ratio analysis for authentication of chitosan 225
Gum arabic characterisation and its detection in wine using High Resolution Mass Spectrometry 224
4-ethylcatecol in Italian wines, vinegars and spirits 222
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 222
Glycoalkaloids in plants using High Resolution Mass - Neutral Loss Approach 222
Totale 32.286
Salva come PNG Salva come JPEG
Categoria #
all - tutte 155.022
article - articoli 73.607
book - libri 0
conference - conferenze 81.415
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 310.044
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.967 0 0 0 0 0 608 496 245 473 308 412 425
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
2023/20244.474 277 332 582 533 397 447 183 518 177 250 177 601
2024/202510.202 224 317 171 668 487 340 634 673 977 454 4.463 794
2025/20267.493 1.283 1.359 1.150 1.318 2.188 195 0 0 0 0 0 0
Totale 46.329