CINECA IRIS Institutional Research Information System

GALLO, ADELAIDE
 Distribuzione geografica
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Continente #
NA - Nord America 4.400
EU - Europa 4.045
AS - Asia 2.044
Continente sconosciuto - Info sul continente non disponibili 256
SA - Sud America 225
AF - Africa 73
OC - Oceania 53
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 2
Totale 11.098
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Nazione #
US - Stati Uniti d'America 4.236
IT - Italia 1.778
RU - Federazione Russa 1.137
SG - Singapore 827
CN - Cina 377
DE - Germania 235
HK - Hong Kong 171
FR - Francia 170
BD - Bangladesh 169
VN - Vietnam 138
BR - Brasile 129
FI - Finlandia 104
GB - Regno Unito 104
NL - Olanda 89
CA - Canada 84
SE - Svezia 74
KR - Corea 72
ES - Italia 69
IN - India 65
JP - Giappone 62
IE - Irlanda 46
MX - Messico 45
PL - Polonia 42
AU - Australia 41
TR - Turchia 36
PT - Portogallo 27
UA - Ucraina 23
AR - Argentina 22
PK - Pakistan 22
AT - Austria 19
CZ - Repubblica Ceca 19
ZA - Sudafrica 19
CL - Cile 17
UY - Uruguay 17
CO - Colombia 14
GR - Grecia 14
LT - Lituania 14
RO - Romania 14
NZ - Nuova Zelanda 12
PH - Filippine 12
BE - Belgio 11
CR - Costa Rica 11
ID - Indonesia 11
PE - Perù 11
BJ - Benin 10
DK - Danimarca 9
IR - Iran 9
EC - Ecuador 8
HR - Croazia 8
MA - Marocco 8
MY - Malesia 8
CH - Svizzera 7
IQ - Iraq 7
AE - Emirati Arabi Uniti 6
EE - Estonia 6
GT - Guatemala 6
NP - Nepal 6
SA - Arabia Saudita 6
TW - Taiwan 6
CI - Costa d'Avorio 5
GE - Georgia 5
JM - Giamaica 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
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
VE - Venezuela 4
DZ - Algeria 3
EG - Egitto 3
KG - Kirghizistan 3
LV - Lettonia 3
NI - Nicaragua 3
RS - Serbia 3
TN - Tunisia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
HN - Honduras 2
LK - Sri Lanka 2
PA - Panama 2
SC - Seychelles 2
SV - El Salvador 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AO - Angola 1
BG - Bulgaria 1
BY - Bielorussia 1
CW - ???statistics.table.value.countryCode.CW??? 1
DM - Dominica 1
DO - Repubblica Dominicana 1
EU - Europa 1
GP - Guadalupe 1
KZ - Kazakistan 1
Totale 10.831
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Città #
Council Bluffs 1.205
Ashburn 500
Singapore 361
San Jose 349
Moscow 247
Dallas 244
Milan 174
Hong Kong 149
Los Angeles 142
New York 113
Rome 95
Beijing 81
Trento 65
Munich 64
Assago 56
Phoenix 53
Santa Clara 52
Chandler 49
Rovereto 49
Seoul 49
Amsterdam 46
Buffalo 46
Ho Chi Minh City 46
Florence 45
Turin 42
Hefei 41
Lauterbourg 41
Frankfurt am Main 40
Tokyo 40
Helsinki 39
Dublin 38
Hanoi 38
Orem 38
San Francisco 37
Lappeenranta 36
Warsaw 35
Naples 34
Mezzolombardo 30
Bolzano 29
Lavis 29
Verona 27
Atlanta 26
Chicago 26
Montreal 26
Turku 25
Boardman 24
Denver 23
London 23
Falkenstein 22
Brescia 21
Chennai 21
Guangzhou 21
São Paulo 21
Columbus 20
Olalla 20
Shanghai 20
Mexico City 19
Toronto 19
Brooklyn 18
Genoa 18
Palermo 18
Madrid 17
Melbourne 17
Jacksonville 16
Kyiv 16
Poplar 16
Istanbul 15
Seattle 15
Brno 14
Stockholm 14
Treviso 14
Trieste 14
Nuremberg 13
Manchester 12
Mülheim 12
Bari 11
Bologna 11
Düsseldorf 11
Hillsboro 11
Irving 11
Mazzano 11
Padova 11
Querétaro 11
Vicenza 11
Vienna 11
Agrolândia 10
Birmingham 10
Boston 10
Charlotte 10
Cotonou 10
Haiphong 10
Royse City 10
San Michele All'adige 10
Vilnius 10
Faisalabad 9
Houston 9
Las Vegas 9
Riva del Garda 9
Santiago 9
Dijon 8
Totale 5.783
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.202
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 437
The use of Hanseniaspora vineae on the production of base sparkling wine 356
Management of varietal thiols in white and rosé wines using biotechnical tools 351
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 336
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 325
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 318
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 281
L'utilizzo di proteasi nel mosto per la stabilizzazione proteica dei vini 276
Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes 268
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 257
Impact of using yeast derivatives on the development of atypical aging in wines 247
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 247
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 246
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 245
Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity 245
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine 243
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 236
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 233
The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation 230
High power ultrasound treatment of crushed grapes: beyond the extraction phenomena 224
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 217
Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini 211
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 207
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 205
Utilizzo del ceppo HV-205 di Hanseniaspora vineae in Chardonnay base spumante 202
Influence of organic nitrogen supplementation on yeast gene expression and volatile thiol composition of wines 195
Preservation of acidity in traditional wine Application of L. thermotolerans at the production of “Vino Santo” 195
Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds 193
Technologies for enhancing the aromatic potential of Malvasia grapes 189
Yeasts protein extracts: sustainable strategy for wine protein stabilization 189
Oenological potential of the Hanseniaspora vineae strain Hv205 187
Yeasts proteins: studies for sustainable protein stability of white wines 185
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 184
Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production 179
Yeasts protein extracts: new low impact tool for wine protein stability 178
Does treatment of grape juice with aspergillopepsin-i influence wine aroma? 168
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 167
The use of aspergillopepsin-I in winemaking 166
Sostenibilità nel trattamento dei vini: possibilità offerte dagli estratti proteici di lievito (EPL) e dagli ultrasuoni di potenza (HPUS) 147
Evidence of the interaction of ultrasound and aspergillopepsins I on unstable grape proteins 144
Preliminary studies on the combined effect of ultrasound and aspergillopepsins I on the protein instability indices of Gewürztraminer wine 125
Innovación en la vinificación: posibilidades de aplicación de los ultrasonidos desde el estrujado hasta la crianza del vino 104
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides 98
Experiencias de valorización enológica del Souvignier gris in Trentino 97
Efectos de la suplementación con oxígeno durante la fermentación en la expresión génica y la liberación de tioles en el vino 82
Tratamiento con aspergillopepsinas-i: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos 81
Totale 11.098
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Categoria #
all - tutte 31.876
article - articoli 10.047
book - libri 0
conference - conferenze 20.737
curatela - curatele 0
other - altro 527
patent - brevetti 0
selected - selezionate 0
volume - volumi 565
Totale 63.752
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022154 0 0 0 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
2025/20264.479 278 332 256 367 488 238 525 283 178 361 292 881
2026/20271.920 544 613 333 430 0 0 0 0 0 0 0 0
Totale 11.098