CINECA IRIS Institutional Research Information System

NARDIN, TIZIANA
 Distribuzione geografica
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Continente #
EU - Europa 22.227
NA - Nord America 18.174
AS - Asia 9.057
SA - Sud America 1.039
AF - Africa 472
OC - Oceania 187
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 59
Continente sconosciuto - Info sul continente non disponibili 4
Totale 51.219
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Nazione #
US - Stati Uniti d'America 17.611
PL - Polonia 5.688
IT - Italia 5.055
RU - Federazione Russa 4.741
SG - Singapore 3.700
DE - Germania 1.986
CN - Cina 1.950
FR - Francia 1.034
VN - Vietnam 780
UA - Ucraina 710
HK - Hong Kong 644
BR - Brasile 568
GB - Regno Unito 531
IE - Irlanda 530
KR - Corea 369
SE - Svezia 340
IN - India 324
FI - Finlandia 305
NL - Olanda 295
ES - Italia 279
TR - Turchia 279
CA - Canada 261
MX - Messico 242
JP - Giappone 165
RO - Romania 143
ZA - Sudafrica 108
AU - Australia 102
TW - Taiwan 95
CZ - Repubblica Ceca 93
BD - Bangladesh 87
CL - Cile 85
EC - Ecuador 84
NZ - Nuova Zelanda 84
AR - Argentina 77
ID - Indonesia 77
IR - Iran 72
CI - Costa d'Avorio 67
PK - Pakistan 67
PE - Perù 65
PT - Portogallo 63
MY - Malesia 59
EU - Europa 57
TH - Thailandia 57
AT - Austria 54
BE - Belgio 54
IQ - Iraq 52
CO - Colombia 50
PH - Filippine 45
DZ - Algeria 44
DK - Danimarca 43
VE - Venezuela 41
LT - Lituania 40
CH - Svizzera 37
NG - Nigeria 33
GR - Grecia 32
IL - Israele 32
MU - Mauritius 31
UY - Uruguay 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
TN - Tunisia 22
ET - Etiopia 21
NP - Nepal 21
RS - Serbia 20
UZ - Uzbekistan 20
SI - Slovenia 19
KE - Kenya 18
GT - Guatemala 17
KZ - Kazakistan 17
SK - Slovacchia (Repubblica Slovacca) 14
HR - Croazia 13
MD - Moldavia 13
GE - Georgia 12
PY - Paraguay 12
DO - Repubblica Dominicana 10
JO - Giordania 10
LV - Lettonia 10
BG - Bulgaria 9
MG - Madagascar 9
PA - Panama 8
CR - Costa Rica 7
GH - Ghana 7
JM - Giamaica 6
LB - Libano 6
LK - Sri Lanka 6
SN - Senegal 6
AO - Angola 5
ME - Montenegro 5
NO - Norvegia 5
OM - Oman 5
AM - Armenia 4
KG - Kirghizistan 4
KW - Kuwait 4
Totale 51.140
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Città #
Warsaw 5.647
Ashburn 1.892
Singapore 1.516
San Jose 1.187
Moscow 1.129
Jacksonville 1.114
San Michele All'adige 930
Fairfield 860
Trento 764
Chandler 748
Los Angeles 580
Hong Kong 579
New York 559
Council Bluffs 547
Wilmington 531
Beijing 521
Dallas 514
Houston 512
Dublin 508
Woodbridge 482
Seattle 398
Paris 351
Buffalo 338
Olalla 319
Cambridge 288
San Mateo 283
Milan 266
Dong Ket 254
Ann Arbor 251
Seoul 245
Boardman 240
Hefei 217
Dearborn 216
Munich 206
Lauterbourg 181
Ho Chi Minh City 174
Helsinki 172
Rome 163
Mülheim 162
Frankfurt am Main 129
Hanoi 129
London 126
Redwood City 126
Guangzhou 122
Tokyo 113
Washington 110
Amsterdam 108
Horia 105
Orem 105
Shanghai 105
Assago 98
Chicago 92
Mezzolombardo 87
Montreal 86
Philadelphia 85
São Paulo 85
Chennai 79
Verona 77
Bolzano 76
Rovereto 72
Mexico City 68
Abidjan 67
Madrid 67
Istanbul 64
Mountain View 64
Turku 63
Santa Clara 62
Falkenstein 60
Las Vegas 60
Brno 58
Lappeenranta 58
Toronto 58
Florence 57
Johannesburg 54
Atlanta 53
Phoenix 51
Bobigny 48
Lavis 47
Santiago 45
Manchester 44
Turin 44
Lima 41
San Diego 40
Stockholm 40
Brooklyn 38
Otorohanga 38
Zhengzhou 38
Brussels 37
Kitzingen 37
Taipei 37
Hillsboro 36
Palermo 36
Denver 35
Guayaquil 35
Naples 35
Padova 35
New Delhi 34
Ottawa 34
Poplar 34
Boston 33
Totale 29.844
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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 1.435
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 820
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 709
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 606
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 577
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 559
Il contributo della Fondazione Mach alla conoscenza spumantistica 495
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 485
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 480
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 468
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 463
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 458
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 453
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 423
Oenological tannins as a source of thiol precursors 419
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 416
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 412
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 407
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 396
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 393
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 389
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 377
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 371
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 369
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 368
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 366
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 365
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 361
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 361
Free and glycosylated simple phenol profiling in Apulian Italian wines 359
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 355
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 355
The prevention of microbial wine spoliage by using ozone as a sanitising agent 354
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 349
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 349
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 345
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 345
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 345
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 345
Targeted and untargeted profiling of alkaloids in herbal extracts using online solid-phase extraction and high-resolution mass spectrometry (Q-Orbitrap) 337
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 335
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) 335
Botanical origin characterisation of tannins using infrared spectroscopy 335
Modification of wood involved in barrel production to avoid microbial colonisation 334
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 326
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 324
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 324
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 323
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 321
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 320
Combined new approaches for identifying the botanical origin of commercial tannins 318
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry 314
The use of Hanseniaspora vineae on the production of base sparkling wine 314
Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking 311
Herbal infusion alkaloid profiles by high resolution mass spectrometry 309
Antiradicalic must supplementation for preventing the atypical aging of white wines 308
Distribution of potential precursors of 2-aminoacetophenone in grapes (skins, pulps and seeds) of hybrid and Vitis vinifera L. varieties 307
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap) 306
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 305
Distribution of atypical ageing defect precursors in berry fractions (skin, pulp and seeds) by high resolution mass spectrometry 304
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 303
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 303
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) 303
First description of sugar units of wine glycosylated simple phenols 301
Characterization of silver fir wood decay classes using sugar metabolites detected with ion chromatography 299
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 298
Wood degradation by white rot basidiomycetes and production of simple phenolic compounds 298
Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection 297
Suspect screening of glycoalkaloids in plant extracts using neutral loss: high resolution mass spectrometry 297
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 295
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts 295
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 294
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 292
Application of ozone at the microbial control through the vitienological chain 291
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 288
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 284
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 282
Misura e impatto del 4-etilcatecolo in vino 280
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 277
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 275
Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry 274
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems 270
Characterization of free and glycosidally bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (Q-Orbitrap) 269
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap) 267
The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine 267
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 266
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems 266
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 266
Aplicación de un enfoque no selectivo para estudiar el perfil de fenoles simples glicosidados en alimentos utilizando masa de alta resolucion (Q-Orbitrap) 266
Food profiling: new horizons of high-resolution mass spectrometry application 266
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine 266
"Botanical and geographical origin characterisation of gum arabic and its detection in wine using a non-targeted high resolution mass spectrometry approach 264
Characterization of simple phenolic compounds in cocoa products using high-performance liquid chromatography coupled to high resolution mass spectrometry (Q-orbitrap) 263
Hydrochar and hydrochar co-compost from OFMSW digestate for soil application: 2. agro-environmental properties 256
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 254
Stable isotope ratio analysis for authentication of chitosan 252
High resolution mass approaches for wine and oenological products analysis 251
Stable isotope ratio analysis as a fast and simple method for identifying the origin of chitosan 248
Glycoalkaloids in plants using High Resolution Mass - Neutral Loss Approach 244
4-ethylcatecol in Italian wines, vinegars and spirits 240
Totale 35.479
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Categoria #
all - tutte 167.343
article - articoli 78.933
book - libri 0
conference - conferenze 88.410
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 334.686
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.145 0 0 0 0 0 0 0 0 0 308 412 425
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
2025/202613.608 1.283 1.359 1.150 1.318 2.188 1.070 2.239 1.048 758 1.195 0 0
Totale 52.444