CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
EU - Europa 14.702
NA - Nord America 12.167
AS - Asia 2.137
SA - Sud America 297
AF - Africa 175
OC - Oceania 127
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Continente sconosciuto - Info sul continente non disponibili 1
Totale 29.665
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Nazione #
US - Stati Uniti d'America 11.904
PL - Polonia 5.596
IT - Italia 3.979
DE - Germania 1.603
CN - Cina 811
UA - Ucraina 673
RU - Federazione Russa 568
IE - Irlanda 504
SG - Singapore 411
GB - Regno Unito 299
FR - Francia 290
SE - Svezia 271
VN - Vietnam 267
ES - Italia 165
FI - Finlandia 165
TR - Turchia 146
CA - Canada 122
RO - Romania 119
MX - Messico 109
NL - Olanda 97
KR - Corea 87
CZ - Repubblica Ceca 79
IN - India 74
JP - Giappone 74
AU - Australia 64
CI - Costa d'Avorio 63
NZ - Nuova Zelanda 63
TW - Taiwan 63
BR - Brasile 59
HK - Hong Kong 58
EU - Europa 57
PE - Perù 55
BE - Belgio 48
EC - Ecuador 48
PT - Portogallo 45
AR - Argentina 33
CL - Cile 30
MU - Mauritius 29
CH - Svizzera 25
DK - Danimarca 25
CO - Colombia 23
AT - Austria 22
GR - Grecia 21
DZ - Algeria 18
HU - Ungheria 18
BO - Bolivia 17
ID - Indonesia 17
IR - Iran 17
VE - Venezuela 17
IL - Israele 16
RS - Serbia 16
TH - Thailandia 16
GT - Guatemala 15
PH - Filippine 15
ZA - Sudafrica 14
AZ - Azerbaigian 13
LT - Lituania 13
UY - Uruguay 13
EG - Egitto 12
ET - Etiopia 11
NG - Nigeria 11
MD - Moldavia 10
SI - Slovenia 10
PK - Pakistan 9
BG - Bulgaria 8
SK - Slovacchia (Repubblica Slovacca) 8
GE - Georgia 7
MY - Malesia 7
DO - Repubblica Dominicana 6
CR - Costa Rica 5
HR - Croazia 5
PA - Panama 5
GH - Ghana 4
LK - Sri Lanka 4
LU - Lussemburgo 4
LV - Lettonia 4
NO - Norvegia 4
AE - Emirati Arabi Uniti 3
IQ - Iraq 3
MA - Marocco 3
SA - Arabia Saudita 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BD - Bangladesh 2
CD - Congo 2
EE - Estonia 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
ME - Montenegro 2
PY - Paraguay 2
SC - Seychelles 2
SM - San Marino 2
TJ - Tagikistan 2
UZ - Uzbekistan 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
HN - Honduras 1
Totale 29.660
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Città #
Warsaw 5.570
Jacksonville 1.112
San Michele All'adige 930
Fairfield 860
Ashburn 788
Chandler 748
Trento 713
Wilmington 520
Dublin 483
Woodbridge 482
Houston 481
New York 392
Seattle 387
Olalla 319
Cambridge 284
San Mateo 283
Los Angeles 260
Dong Ket 254
Ann Arbor 251
Beijing 238
Boardman 235
Dearborn 216
Moscow 216
Buffalo 212
Singapore 201
Mülheim 162
Helsinki 141
Milan 141
Redwood City 126
Horia 105
Washington 103
Guangzhou 95
Rome 95
Shanghai 91
Mezzolombardo 87
London 82
Philadelphia 82
Munich 73
Mountain View 64
Abidjan 63
Bolzano 61
Brno 58
Las Vegas 57
Verona 56
Dallas 48
Madrid 47
Tokyo 45
Frankfurt am Main 44
Florence 43
Lavis 43
Amsterdam 39
Otorohanga 38
San Diego 38
Turin 38
Kitzingen 37
Brussels 35
Lima 35
Zhengzhou 35
Seoul 33
Toronto 33
Montreal 32
Taipei 30
Falls Church 29
Hong Kong 28
Istanbul 28
Ottawa 28
Padova 28
Parkes 28
Naples 26
Gravina In Puglia 24
Palermo 24
Guayaquil 23
Florya 22
Scottsdale 22
Shenyang 22
Auckland 19
Montpellier 19
Hangzhou 18
Hefei 18
Murano 18
Phoenix 18
Rovereto 18
Berlin 17
Lappeenranta 17
Nanjing 17
São Paulo 17
Bari 16
Belgrade 16
Central 16
Changsha 16
La Paz 15
Paris 15
Quito 15
Cles 14
Santiago 14
Zaragoza 14
Adelaide 13
Bologna 13
Bordeaux 13
Brescia 13
Totale 19.601
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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 1.251
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 437
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 411
Il contributo della Fondazione Mach alla conoscenza spumantistica 404
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 392
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 365
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 356
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 346
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 341
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 330
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 313
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 310
Oenological tannins as a source of thiol precursors 308
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 303
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 297
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 296
Free and glycosylated simple phenol profiling in Apulian Italian wines 290
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 290
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 288
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 288
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 286
The prevention of microbial wine spoliage by using ozone as a sanitising agent 277
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 273
Botanical origin characterisation of tannins using infrared spectroscopy 268
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 267
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 264
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 260
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 254
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 251
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 248
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 247
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 246
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 244
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 244
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 243
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 243
Modification of wood involved in barrel production to avoid microbial colonisation 242
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 239
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 237
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 236
Combined new approaches for identifying the botanical origin of commercial tannins 235
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 235
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 232
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 229
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 228
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 225
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 224
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 224
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 223
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 223
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 222
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 221
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 217
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 215
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 210
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 210
Herbal infusion alkaloid profiles by high resolution mass spectrometry 210
Antiradicalic must supplementation for preventing the atypical aging of white wines 208
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 207
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 206
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 206
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 204
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 204
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 203
Misura e impatto del 4-etilcatecolo in vino 202
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 201
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 200
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 198
First description of sugar units of wine glycosylated simple phenols 198
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 197
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 196
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 196
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 195
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 195
Food profiling: new horizons of high-resolution mass spectrometry application 193
Application of ozone at the microbial control through the vitienological chain 192
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 188
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 188
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 186
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 183
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 183
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 182
Stable isotope ratio analysis for authentication of chitosan 179
Gum arabic characterisation and its detection in wine using High Resolution Mass Spectrometry 176
Glycoalkaloids in plants using High Resolution Mass - Neutral Loss Approach 175
High resolution mass approaches for wine and oenological products analysis 174
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 173
The use of Hanseniaspora vineae on the production of base sparkling wine 172
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 168
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 166
4-ethylcatecol in Italian wines, vinegars and spirits 161
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 159
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 156
Teneur en vitamines hydrosolubles des vins blancs selon la souche de levure 156
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 155
Glycoalkaloid profiles of herbal infusion using neutral loss - high resolution mass spectrometry 148
Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must 142
First identification of glycosylphenols in Apulian Italian wines 138
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 138
Results of an interlaboratory comparison of analytical methods for quantification of anhydrosugars and biosugarsin atmospheric aerosol 132
Totale 24.247
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Categoria #
all - tutte 103.208
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 103.208
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.433 0 0 0 0 0 626 550 603 713 351 386 204
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
2024/20252.152 224 317 174 668 487 282 0 0 0 0 0 0
Totale 30.789