CINECA IRIS Institutional Research Information System

GALLO, ADELAIDE
 Distribuzione geografica
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Continente #
EU - Europa 3.675
NA - Nord America 1.909
AS - Asia 1.838
SA - Sud America 196
AF - Africa 72
OC - Oceania 48
Continente sconosciuto - Info sul continente non disponibili 3
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 2
Totale 7.743
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Nazione #
US - Stati Uniti d'America 1.816
IT - Italia 1.502
RU - Federazione Russa 1.136
SG - Singapore 805
CN - Cina 365
DE - Germania 233
FR - Francia 167
HK - Hong Kong 167
VN - Vietnam 137
BR - Brasile 111
FI - Finlandia 104
GB - Regno Unito 93
NL - Olanda 83
KR - Corea 72
IN - India 63
ES - Italia 62
JP - Giappone 58
IE - Irlanda 45
CA - Canada 43
MX - Messico 41
PL - Polonia 41
AU - Australia 36
TR - Turchia 35
SE - Svezia 34
PT - Portogallo 27
PK - Pakistan 22
AR - Argentina 21
UA - Ucraina 21
AT - Austria 19
CZ - Repubblica Ceca 19
ZA - Sudafrica 18
UY - Uruguay 16
BD - Bangladesh 14
CL - Cile 14
GR - Grecia 14
CO - Colombia 13
NZ - Nuova Zelanda 12
PH - Filippine 11
RO - Romania 11
BJ - Benin 10
ID - Indonesia 10
BE - Belgio 9
DK - Danimarca 9
IR - Iran 9
MA - Marocco 8
CH - Svizzera 7
EC - Ecuador 7
IQ - Iraq 7
PE - Perù 7
AE - Emirati Arabi Uniti 6
EE - Estonia 6
MY - Malesia 6
SA - Arabia Saudita 6
TW - Taiwan 6
CI - Costa d'Avorio 5
GE - Georgia 5
NO - Norvegia 5
NP - Nepal 5
TH - Thailandia 5
AZ - Azerbaigian 4
ET - Etiopia 4
HR - Croazia 4
HU - Ungheria 4
IL - Israele 4
JO - Giordania 4
KE - Kenya 4
LT - Lituania 4
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
VE - Venezuela 4
DZ - Algeria 3
EG - Egitto 3
GT - Guatemala 3
KG - Kirghizistan 3
LV - Lettonia 3
RS - Serbia 3
TN - Tunisia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
LK - Sri Lanka 2
PA - Panama 2
SC - Seychelles 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AO - Angola 1
BG - Bulgaria 1
BY - Bielorussia 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
EU - Europa 1
HN - Honduras 1
KZ - Kazakistan 1
LB - Libano 1
LY - Libia 1
MD - Moldavia 1
MN - Mongolia 1
MU - Mauritius 1
NE - Niger 1
Totale 7.735
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Città #
Singapore 359
Ashburn 272
Moscow 247
San Jose 244
Milan 152
Dallas 148
Hong Kong 146
Los Angeles 98
Council Bluffs 90
Beijing 76
Rome 66
Trento 65
Munich 64
New York 59
Assago 56
Chandler 49
Seoul 49
Amsterdam 46
Rovereto 46
Ho Chi Minh City 45
Hefei 41
Lauterbourg 41
Frankfurt am Main 40
Florence 39
Helsinki 39
Dublin 38
Hanoi 38
Tokyo 38
Turin 38
Lappeenranta 36
Warsaw 34
Buffalo 33
Mezzolombardo 30
Lavis 29
Orem 26
Verona 26
Turku 25
Boardman 24
Santa Clara 24
Bolzano 23
Falkenstein 22
London 22
Guangzhou 21
Olalla 20
Shanghai 20
São Paulo 20
Chennai 19
Mexico City 19
Genoa 18
Naples 18
Denver 16
Kyiv 16
Istanbul 15
Montreal 15
Palermo 15
Poplar 15
Atlanta 14
Brescia 14
Brno 14
Madrid 14
Stockholm 14
Nuremberg 13
Trieste 13
Chicago 12
Manchester 12
Melbourne 12
Mülheim 12
Bologna 11
Brooklyn 11
Düsseldorf 11
Hillsboro 11
Mazzano 11
Padova 11
Querétaro 11
Treviso 11
Vicenza 11
Vienna 11
Birmingham 10
Cotonou 10
Haiphong 10
San Michele All'adige 10
Faisalabad 9
Riva del Garda 9
Bari 8
Dijon 8
Evora 8
Houston 8
Livorno 8
Phoenix 8
Seattle 8
Ankara 7
Bergamo 7
Bilbao 7
Burgstall 7
Johannesburg 7
Montevideo 7
Montpellier 7
Philadelphia 7
Sydney 7
Venice 7
Totale 3.768
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.120
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 364
The use of Hanseniaspora vineae on the production of base sparkling wine 314
Management of varietal thiols in white and rosé wines using biotechnical tools 290
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 267
L'utilizzo di proteasi nel mosto per la stabilizzazione proteica dei vini 227
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 206
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 204
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 201
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 194
High power ultrasound treatment of crushed grapes: beyond the extraction phenomena 184
Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity 182
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 178
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 172
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 168
Impact of using yeast derivatives on the development of atypical aging in wines 167
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine 166
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 163
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 162
Utilizzo del ceppo HV-205 di Hanseniaspora vineae in Chardonnay base spumante 160
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 158
Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini 158
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 158
The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation 150
Oenological potential of the Hanseniaspora vineae strain Hv205 147
Yeasts protein extracts: sustainable strategy for wine protein stabilization 146
Preservation of acidity in traditional wine Application of L. thermotolerans at the production of “Vino Santo” 145
Technologies for enhancing the aromatic potential of Malvasia grapes 140
Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds 140
Influence of organic nitrogen supplementation on yeast gene expression and volatile thiol composition of wines 139
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 135
Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production 126
The use of aspergillopepsin-I in winemaking 123
Yeasts protein extracts: new low impact tool for wine protein stability 122
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 119
Does treatment of grape juice with aspergillopepsin-i influence wine aroma? 118
Sostenibilità nel trattamento dei vini: possibilità offerte dagli estratti proteici di lievito (EPL) e dagli ultrasuoni di potenza (HPUS) 114
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 112
Evidence of the interaction of ultrasound and aspergillopepsins I on unstable grape proteins 105
Preliminary studies on the combined effect of ultrasound and aspergillopepsins I on the protein instability indices of Gewürztraminer wine 85
Innovación en la vinificación: posibilidades de aplicación de los ultrasonidos desde el estrujado hasta la crianza del vino 47
Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes 47
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides 39
Efectos de la suplementación con oxígeno durante la fermentación en la expresión génica y la liberación de tioles en el vino 37
Experiencias de valorización enológica del Souvignier gris in Trentino 35
Tratamiento con aspergillopepsinas-i: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos 33
Yeasts proteins: studies for sustainable protein stability of white wines 28
Totale 7.995
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Categoria #
all - tutte 24.309
article - articoli 7.718
book - libri 0
conference - conferenze 15.700
curatela - curatele 0
other - altro 418
patent - brevetti 0
selected - selezionate 0
volume - volumi 473
Totale 48.618
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202119 0 0 0 0 0 0 0 0 0 0 17 2
2021/2022178 5 4 15 14 37 23 13 12 12 5 6 32
2022/2023666 8 36 56 39 59 86 59 73 102 44 73 31
2023/2024954 37 42 88 93 79 144 88 45 49 63 64 162
2024/20252.882 44 69 114 290 130 160 199 196 206 117 1.180 177
2025/20263.296 278 332 256 367 488 238 525 283 178 351 0 0
Totale 7.995