CINECA IRIS Institutional Research Information System

GALLO, ADELAIDE
 Distribuzione geografica
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Continente #
EU - Europa 3.823
NA - Nord America 2.764
AS - Asia 1.977
SA - Sud America 202
AF - Africa 72
OC - Oceania 50
Continente sconosciuto - Info sul continente non disponibili 3
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 2
Totale 8.893
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Nazione #
US - Stati Uniti d'America 2.654
IT - Italia 1.613
RU - Federazione Russa 1.136
SG - Singapore 808
CN - Cina 369
DE - Germania 234
HK - Hong Kong 171
FR - Francia 167
BD - Bangladesh 138
VN - Vietnam 137
BR - Brasile 112
FI - Finlandia 104
GB - Regno Unito 94
NL - Olanda 85
KR - Corea 72
ES - Italia 63
IN - India 63
SE - Svezia 61
JP - Giappone 58
CA - Canada 55
IE - Irlanda 45
MX - Messico 41
PL - Polonia 41
AU - Australia 38
TR - Turchia 36
PT - Portogallo 27
AR - Argentina 22
PK - Pakistan 22
UA - Ucraina 21
AT - Austria 19
CZ - Repubblica Ceca 19
ZA - Sudafrica 18
UY - Uruguay 16
CL - Cile 14
GR - Grecia 14
RO - Romania 14
CO - Colombia 13
NZ - Nuova Zelanda 12
PH - Filippine 11
BJ - Benin 10
ID - Indonesia 10
PE - Perù 10
BE - Belgio 9
DK - Danimarca 9
IR - Iran 9
EC - Ecuador 8
MA - Marocco 8
MY - Malesia 8
CH - Svizzera 7
IQ - Iraq 7
AE - Emirati Arabi Uniti 6
EE - Estonia 6
HR - Croazia 6
NP - Nepal 6
SA - Arabia Saudita 6
TW - Taiwan 6
CI - Costa d'Avorio 5
GE - Georgia 5
GT - Guatemala 5
NO - Norvegia 5
TH - Thailandia 5
AZ - Azerbaigian 4
ET - Etiopia 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
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
CR - Costa Rica 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
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 8.883
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Città #
Council Bluffs 752
Singapore 360
Ashburn 285
San Jose 268
Moscow 247
Milan 162
Dallas 149
Hong Kong 149
Los Angeles 101
Beijing 78
Rome 78
New York 74
Trento 65
Munich 64
Assago 56
Chandler 49
Seoul 49
Amsterdam 46
Rovereto 46
Ho Chi Minh City 45
Buffalo 43
Florence 43
Hefei 41
Lauterbourg 41
Frankfurt am Main 40
Turin 40
Helsinki 39
Dublin 38
Hanoi 38
Tokyo 38
Lappeenranta 36
Warsaw 34
Mezzolombardo 30
Lavis 29
Bolzano 28
Santa Clara 28
Naples 27
Orem 27
Verona 26
Turku 25
Boardman 24
Falkenstein 22
London 22
Guangzhou 21
Columbus 20
Olalla 20
Shanghai 20
São Paulo 20
Chennai 19
Mexico City 19
Genoa 18
Denver 16
Kyiv 16
Montreal 16
Palermo 16
Brescia 15
Istanbul 15
Poplar 15
Atlanta 14
Brno 14
Madrid 14
Melbourne 14
Stockholm 14
Chicago 13
Nuremberg 13
Trieste 13
Brooklyn 12
Manchester 12
Mülheim 12
Bologna 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
Toronto 10
Bari 9
Charlotte 9
Faisalabad 9
Houston 9
Phoenix 9
Riva del Garda 9
Seattle 9
Dijon 8
Evora 8
Livorno 8
San Francisco 8
Ankara 7
Bergamo 7
Bilbao 7
Burgstall 7
Johannesburg 7
Montevideo 7
Totale 4.579
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.161
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 386
The use of Hanseniaspora vineae on the production of base sparkling wine 331
Management of varietal thiols in white and rosé wines using biotechnical tools 321
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
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 248
L'utilizzo di proteasi nel mosto per la stabilizzazione proteica dei vini 247
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 225
Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity 224
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 222
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 216
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 213
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 211
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 209
Impact of using yeast derivatives on the development of atypical aging in wines 206
High power ultrasound treatment of crushed grapes: beyond the extraction phenomena 205
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine 196
The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation 191
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 191
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 184
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 182
Utilizzo del ceppo HV-205 di Hanseniaspora vineae in Chardonnay base spumante 182
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 176
Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini 176
Preservation of acidity in traditional wine Application of L. thermotolerans at the production of “Vino Santo” 171
Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds 170
Yeasts protein extracts: sustainable strategy for wine protein stabilization 168
Influence of organic nitrogen supplementation on yeast gene expression and volatile thiol composition of wines 164
Technologies for enhancing the aromatic potential of Malvasia grapes 162
Oenological potential of the Hanseniaspora vineae strain Hv205 161
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 155
Yeasts protein extracts: new low impact tool for wine protein stability 148
Does treatment of grape juice with aspergillopepsin-i influence wine aroma? 143
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 140
Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production 136
The use of aspergillopepsin-I in winemaking 136
Sostenibilità nel trattamento dei vini: possibilità offerte dagli estratti proteici di lievito (EPL) e dagli ultrasuoni di potenza (HPUS) 134
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 127
Evidence of the interaction of ultrasound and aspergillopepsins I on unstable grape proteins 122
Preliminary studies on the combined effect of ultrasound and aspergillopepsins I on the protein instability indices of Gewürztraminer wine 108
Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes 86
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides 61
Innovación en la vinificación: posibilidades de aplicación de los ultrasonidos desde el estrujado hasta la crianza del vino 60
Experiencias de valorización enológica del Souvignier gris in Trentino 55
Tratamiento con aspergillopepsinas-i: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos 47
Efectos de la suplementación con oxígeno durante la fermentación en la expresión génica y la liberación de tioles en el vino 46
Yeasts proteins: studies for sustainable protein stability of white wines 45
Totale 9.145
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Categoria #
all - tutte 26.752
article - articoli 8.486
book - libri 0
conference - conferenze 17.292
curatela - curatele 0
other - altro 461
patent - brevetti 0
selected - selezionate 0
volume - volumi 513
Totale 53.504
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212 0 0 0 0 0 0 0 0 0 0 0 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
2025/20264.446 278 332 256 367 488 238 525 283 178 361 292 848
Totale 9.145