CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
EU - Europa 22.609
NA - Nord America 22.086
AS - Asia 9.362
SA - Sud America 1.044
AF - Africa 474
OC - Oceania 187
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Continente sconosciuto - Info sul continente non disponibili 4
Totale 55.825
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Nazione #
US - Stati Uniti d'America 21.468
PL - Polonia 5.696
IT - Italia 5.352
RU - Federazione Russa 4.742
SG - Singapore 3.722
DE - Germania 1.990
CN - Cina 1.985
FR - Francia 1.035
VN - Vietnam 782
UA - Ucraina 711
HK - Hong Kong 653
BR - Brasile 571
GB - Regno Unito 533
IE - Irlanda 530
SE - Svezia 379
KR - Corea 371
IN - India 332
FI - Finlandia 305
NL - Olanda 305
BD - Bangladesh 302
CA - Canada 297
ES - Italia 283
TR - Turchia 280
MX - Messico 242
JP - Giappone 165
RO - Romania 147
ZA - Sudafrica 108
AU - Australia 102
TW - Taiwan 98
CZ - Repubblica Ceca 93
CL - Cile 85
EC - Ecuador 84
NZ - Nuova Zelanda 84
ID - Indonesia 79
AR - Argentina 78
IR - Iran 73
CI - Costa d'Avorio 67
PK - Pakistan 67
PE - Perù 65
PT - Portogallo 64
TH - Thailandia 60
MY - Malesia 59
EU - Europa 57
AT - Austria 56
BE - Belgio 55
IQ - Iraq 52
CO - Colombia 50
PH - Filippine 45
DK - Danimarca 44
DZ - Algeria 44
LT - Lituania 42
VE - Venezuela 41
CH - Svizzera 38
NG - Nigeria 34
GR - Grecia 32
IL - Israele 32
UY - Uruguay 32
MU - Mauritius 31
AE - Emirati Arabi Uniti 30
EG - Egitto 28
MA - Marocco 28
HU - Ungheria 27
BO - Bolivia 24
EE - Estonia 23
SA - Arabia Saudita 23
AZ - Azerbaigian 22
BJ - Benin 22
NP - Nepal 22
TN - Tunisia 22
ET - Etiopia 21
RS - Serbia 21
UZ - Uzbekistan 20
SI - Slovenia 19
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 10
DO - Repubblica Dominicana 10
JO - Giordania 10
LV - Lettonia 10
BG - Bulgaria 9
MG - Madagascar 9
PA - Panama 8
GH - Ghana 7
JM - Giamaica 7
LB - Libano 6
LK - Sri Lanka 6
SN - Senegal 6
AO - Angola 5
HN - Honduras 5
ME - Montenegro 5
NO - Norvegia 5
OM - Oman 5
AM - Armenia 4
KG - Kirghizistan 4
Totale 55.731
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Città #
Warsaw 5.650
Council Bluffs 3.346
Ashburn 1.948
Singapore 1.521
San Jose 1.323
Moscow 1.129
Jacksonville 1.118
San Michele All'adige 930
Fairfield 863
Trento 768
Chandler 748
Los Angeles 612
New York 594
Hong Kong 586
Wilmington 534
Beijing 528
Dallas 528
Houston 520
Dublin 508
Woodbridge 482
Seattle 402
Buffalo 357
Paris 352
Olalla 319
Milan 300
Cambridge 289
San Mateo 283
Dong Ket 254
Ann Arbor 251
Seoul 246
Boardman 240
Dearborn 219
Hefei 217
Munich 208
Lauterbourg 181
Rome 175
Ho Chi Minh City 174
Helsinki 172
Mülheim 162
Hanoi 130
Frankfurt am Main 129
London 127
Redwood City 126
Guangzhou 123
Washington 114
Tokyo 113
Columbus 111
Amsterdam 108
Orem 107
Horia 105
Shanghai 105
Chicago 100
Assago 98
Philadelphia 94
Rovereto 88
Mezzolombardo 87
Montreal 87
São Paulo 85
Chennai 79
Bolzano 78
Verona 78
Santa Clara 72
Las Vegas 71
Toronto 70
Mexico City 68
Abidjan 67
Madrid 67
Istanbul 64
Mountain View 64
Turku 63
Florence 61
Falkenstein 60
Brno 58
Lappeenranta 58
Phoenix 58
Atlanta 57
Johannesburg 54
Turin 53
Bobigny 48
Brooklyn 47
Lavis 47
Naples 46
Santiago 45
Manchester 44
Lima 41
San Diego 41
Denver 40
Palermo 40
Stockholm 40
Otorohanga 38
Zhengzhou 38
Brussels 37
Hillsboro 37
Kitzingen 37
Taipei 37
Guayaquil 35
New Delhi 35
Ottawa 35
Padova 35
Boston 34
Totale 33.251
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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 1.457
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 845
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 770
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 769
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 632
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 592
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 591
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 532
Il contributo della Fondazione Mach alla conoscenza spumantistica 530
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 505
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 498
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 481
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 476
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 465
Oenological tannins as a source of thiol precursors 439
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 437
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 435
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 428
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 412
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 412
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 407
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 390
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 385
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 383
The prevention of microbial wine spoliage by using ozone as a sanitising agent 382
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 380
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 380
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 380
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 379
Free and glycosylated simple phenol profiling in Apulian Italian wines 376
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 375
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 375
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 368
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 368
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 364
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 363
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 363
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 361
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 361
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 359
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 352
Modification of wood involved in barrel production to avoid microbial colonisation 351
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 350
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 350
Botanical origin characterisation of tannins using infrared spectroscopy 350
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 348
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 348
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 338
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 336
Combined new approaches for identifying the botanical origin of commercial tannins 332
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 332
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 331
The use of Hanseniaspora vineae on the production of base sparkling wine 331
Antiradicalic must supplementation for preventing the atypical aging of white wines 329
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 328
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 326
First description of sugar units of wine glycosylated simple phenols 326
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 326
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 326
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 323
Herbal infusion alkaloid profiles by high resolution mass spectrometry 320
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 320
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 318
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 318
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 317
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 317
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 317
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 315
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 313
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 313
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 311
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 310
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 309
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 307
Application of ozone at the microbial control through the vitienological chain 304
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems 302
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 299
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 297
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 295
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 295
Misura e impatto del 4-etilcatecolo in vino 293
Hydrochar and hydrochar co-compost from OFMSW digestate for soil application: 2. agro-environmental properties 290
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 290
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 289
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 289
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 288
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems 287
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 286
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 286
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 286
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 284
Food profiling: new horizons of high-resolution mass spectrometry application 283
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 276
4-ethylcatecol in Italian wines, vinegars and spirits 275
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 275
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 275
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 273
High resolution mass approaches for wine and oenological products analysis 264
Stable isotope ratio analysis for authentication of chitosan 264
Glycoalkaloids in plants using High Resolution Mass - Neutral Loss Approach 257
Totale 37.745
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Categoria #
all - tutte 178.331
article - articoli 83.784
book - libri 0
conference - conferenze 94.547
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 356.662
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021425 0 0 0 0 0 0 0 0 0 0 0 425
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
2025/202618.214 1.283 1.359 1.150 1.318 2.188 1.070 2.239 1.048 758 1.330 1.116 3.355
Totale 57.050