CINECA IRIS Institutional Research Information System

GALLO, ADELAIDE
 Distribuzione geografica
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Continente #
EU - Europa 3.342
AS - Asia 1.386
NA - Nord America 1.294
SA - Sud America 149
AF - Africa 45
OC - Oceania 38
Continente sconosciuto - Info sul continente non disponibili 3
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 2
Totale 6.259
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Nazione #
IT - Italia 1.392
US - Stati Uniti d'America 1.217
RU - Federazione Russa 1.135
SG - Singapore 712
CN - Cina 222
DE - Germania 201
HK - Hong Kong 129
FR - Francia 103
BR - Brasile 94
FI - Finlandia 90
NL - Olanda 73
KR - Corea 72
GB - Regno Unito 71
JP - Giappone 55
IE - Irlanda 44
ES - Italia 43
VN - Vietnam 40
IN - India 39
CA - Canada 37
MX - Messico 36
PL - Polonia 31
PT - Portogallo 27
AU - Australia 26
TR - Turchia 23
SE - Svezia 21
PK - Pakistan 20
CZ - Repubblica Ceca 18
AT - Austria 17
ZA - Sudafrica 16
NZ - Nuova Zelanda 12
UY - Uruguay 12
GR - Grecia 11
AR - Argentina 10
CL - Cile 10
BE - Belgio 9
DK - Danimarca 9
IR - Iran 9
PH - Filippine 8
CH - Svizzera 7
CO - Colombia 7
PE - Perù 7
RO - Romania 7
AE - Emirati Arabi Uniti 6
EC - Ecuador 6
EE - Estonia 6
ID - Indonesia 6
MA - Marocco 6
BD - Bangladesh 5
CI - Costa d'Avorio 5
NO - Norvegia 5
NP - Nepal 5
TH - Thailandia 5
TW - Taiwan 5
HR - Croazia 4
MY - Malesia 4
SK - Slovacchia (Repubblica Slovacca) 4
UA - Ucraina 4
AZ - Azerbaigian 3
DZ - Algeria 3
ET - Etiopia 3
IL - Israele 3
KG - Kirghizistan 3
LT - Lituania 3
LV - Lettonia 3
NG - Nigeria 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
EG - Egitto 2
HU - Ungheria 2
JO - Giordania 2
KE - Kenya 2
LK - Sri Lanka 2
SA - Arabia Saudita 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BO - Bolivia 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
EU - Europa 1
HN - Honduras 1
IQ - Iraq 1
KZ - Kazakistan 1
MN - Mongolia 1
MU - Mauritius 1
NE - Niger 1
PY - Paraguay 1
RE - Reunion 1
SC - Seychelles 1
SV - El Salvador 1
TZ - Tanzania 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 6.259
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Città #
Singapore 292
Moscow 247
Ashburn 150
Dallas 146
Milan 139
Hong Kong 110
Los Angeles 87
Munich 64
Trento 63
Rome 61
Beijing 57
Assago 56
Chandler 49
Seoul 49
New York 48
Amsterdam 42
Hefei 40
Turin 38
Dublin 37
Florence 37
Lappeenranta 35
Tokyo 35
Buffalo 31
Mezzolombardo 30
Lavis 29
Helsinki 27
Rovereto 27
Verona 26
Turku 25
Warsaw 25
Boardman 24
Frankfurt am Main 24
Bolzano 21
Olalla 20
Mexico City 19
Falkenstein 18
Genoa 18
Guangzhou 16
Naples 16
Santa Clara 16
Shanghai 16
São Paulo 16
London 15
Brescia 14
Brno 14
Ho Chi Minh City 14
Montreal 14
Palermo 14
Orem 13
Stockholm 13
Trieste 13
Atlanta 12
Mülheim 12
Poplar 12
Brooklyn 11
Denver 11
Düsseldorf 11
Madrid 11
Mazzano 11
Padova 11
Querétaro 11
Treviso 11
Birmingham 10
Chicago 10
Nuremberg 10
San Michele All'adige 10
Vienna 10
Chennai 9
Hanoi 9
Istanbul 9
Riva del Garda 9
Bari 8
Evora 8
Faisalabad 8
Livorno 8
Manchester 8
Vicenza 8
Bergamo 7
Bologna 7
Burgstall 7
Montpellier 7
Phoenix 7
Seattle 7
Bassano del Grappa 6
Jeju City 6
Johannesburg 6
Lierna 6
Melbourne 6
Montevideo 6
Philadelphia 6
San Francisco 6
Vitoria-Gasteiz 6
Abidjan 5
Ankara 5
Brisbane 5
Charlotte 5
Dijon 5
Fulham 5
Ingelheim 5
Kathmandu 5
Totale 2.844
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.076
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 289
The use of Hanseniaspora vineae on the production of base sparkling wine 282
Management of varietal thiols in white and rosé wines using biotechnical tools 248
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 228
L'utilizzo di proteasi nel mosto per la stabilizzazione proteica dei vini 194
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 184
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 176
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 176
High power ultrasound treatment of crushed grapes: beyond the extraction phenomena 159
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 159
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 140
Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity 140
Utilizzo del ceppo HV-205 di Hanseniaspora vineae in Chardonnay base spumante 136
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 135
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 132
Impact of using yeast derivatives on the development of atypical aging in wines 132
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 131
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 128
The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation 128
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 127
Oenological potential of the Hanseniaspora vineae strain Hv205 126
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine 121
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 118
Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds 118
Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini 117
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 113
Technologies for enhancing the aromatic potential of Malvasia grapes 113
Influence of organic nitrogen supplementation on yeast gene expression and volatile thiol composition of wines 111
Yeasts protein extracts: sustainable strategy for wine protein stabilization 107
Preservation of acidity in traditional wine Application of L. thermotolerans at the production of “Vino Santo” 104
Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production 101
The use of aspergillopepsin-I in winemaking 101
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 99
Yeasts protein extracts: new low impact tool for wine protein stability 95
Does treatment of grape juice with aspergillopepsin-i influence wine aroma? 93
Evidence of the interaction of ultrasound and aspergillopepsins I on unstable grape proteins 91
Sostenibilità nel trattamento dei vini: possibilità offerte dagli estratti proteici di lievito (EPL) e dagli ultrasuoni di potenza (HPUS) 90
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 89
Preliminary studies on the combined effect of ultrasound and aspergillopepsins I on the protein instability indices of Gewürztraminer wine 68
Totale 6.475
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Categoria #
all - tutte 21.328
article - articoli 6.842
book - libri 0
conference - conferenze 13.720
curatela - curatele 0
other - altro 348
patent - brevetti 0
selected - selezionate 0
volume - volumi 418
Totale 42.656
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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
2025/20261.776 278 332 256 367 488 55 0 0 0 0 0 0
Totale 6.475