CINECA IRIS Institutional Research Information System

GALLO, ADELAIDE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 3.929
NA - Nord America 3.709
AS - Asia 2.032
Continente sconosciuto - Info sul continente non disponibili 255
SA - Sud America 211
AF - Africa 72
OC - Oceania 51
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 2
Totale 10.261
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.580
IT - Italia 1.693
RU - Federazione Russa 1.136
SG - Singapore 825
CN - Cina 371
DE - Germania 234
HK - Hong Kong 171
BD - Bangladesh 169
FR - Francia 167
VN - Vietnam 137
BR - Brasile 116
FI - Finlandia 104
GB - Regno Unito 98
NL - Olanda 87
SE - Svezia 74
KR - Corea 72
CA - Canada 70
ES - Italia 66
IN - India 65
JP - Giappone 61
IE - Irlanda 45
MX - Messico 41
PL - Polonia 41
AU - Australia 39
TR - Turchia 36
PT - Portogallo 27
AR - Argentina 22
PK - Pakistan 22
UA - Ucraina 22
AT - Austria 19
CZ - Repubblica Ceca 19
ZA - Sudafrica 18
CL - Cile 17
UY - Uruguay 17
GR - Grecia 14
RO - Romania 14
CO - Colombia 13
NZ - Nuova Zelanda 12
PE - Perù 11
PH - Filippine 11
BJ - Benin 10
ID - Indonesia 10
BE - Belgio 9
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
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
CR - Costa Rica 3
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
JM - Giamaica 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
DM - Dominica 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
Totale 9.996
Salva come PNG Salva come JPEG
Città #
Council Bluffs 1.127
Singapore 361
Ashburn 359
San Jose 270
Moscow 247
Dallas 191
Milan 170
Hong Kong 149
Los Angeles 132
New York 107
Rome 86
Beijing 79
Trento 65
Munich 64
Assago 56
Chandler 49
Rovereto 49
Seoul 49
Amsterdam 46
Florence 45
Ho Chi Minh City 45
Santa Clara 45
Buffalo 44
Hefei 41
Lauterbourg 41
Frankfurt am Main 40
Turin 40
Helsinki 39
Tokyo 39
Dublin 38
Hanoi 38
Orem 38
Lappeenranta 36
Warsaw 34
San Francisco 31
Mezzolombardo 30
Lavis 29
Naples 29
Bolzano 28
Verona 26
Atlanta 25
Montreal 25
Turku 25
Boardman 24
London 23
Falkenstein 22
Brescia 21
Chennai 21
Denver 21
Guangzhou 21
Columbus 20
Olalla 20
Shanghai 20
São Paulo 20
Chicago 19
Mexico City 19
Genoa 18
Palermo 18
Madrid 17
Phoenix 17
Brooklyn 16
Kyiv 16
Poplar 16
Istanbul 15
Melbourne 15
Brno 14
Stockholm 14
Nuremberg 13
Toronto 13
Trieste 13
Manchester 12
Mülheim 12
Seattle 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
Bari 9
Boston 9
Charlotte 9
Faisalabad 9
Houston 9
Riva del Garda 9
Santiago 9
Dijon 8
Evora 8
Las Vegas 8
Livorno 8
Ankara 7
Bergamo 7
Bilbao 7
Totale 5.284
Salva come PNG Salva come JPEG
Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.174
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 407
The use of Hanseniaspora vineae on the production of base sparkling wine 336
Management of varietal thiols in white and rosé wines using biotechnical tools 332
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 315
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 313
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 292
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 261
L'utilizzo di proteasi nel mosto per la stabilizzazione proteica dei vini 261
Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes 243
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 234
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 234
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 234
Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity 230
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine 228
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 224
Impact of using yeast derivatives on the development of atypical aging in wines 222
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 220
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 219
High power ultrasound treatment of crushed grapes: beyond the extraction phenomena 215
The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation 205
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 198
Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini 192
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 192
Utilizzo del ceppo HV-205 di Hanseniaspora vineae in Chardonnay base spumante 191
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 190
Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds 181
Preservation of acidity in traditional wine Application of L. thermotolerans at the production of “Vino Santo” 180
Yeasts protein extracts: sustainable strategy for wine protein stabilization 178
Technologies for enhancing the aromatic potential of Malvasia grapes 176
Oenological potential of the Hanseniaspora vineae strain Hv205 173
Influence of organic nitrogen supplementation on yeast gene expression and volatile thiol composition of wines 172
Yeasts proteins: studies for sustainable protein stability of white wines 171
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 168
Yeasts protein extracts: new low impact tool for wine protein stability 160
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 152
Does treatment of grape juice with aspergillopepsin-i influence wine aroma? 151
The use of aspergillopepsin-I in winemaking 149
Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production 146
Sostenibilità nel trattamento dei vini: possibilità offerte dagli estratti proteici di lievito (EPL) e dagli ultrasuoni di potenza (HPUS) 140
Evidence of the interaction of ultrasound and aspergillopepsins I on unstable grape proteins 133
Preliminary studies on the combined effect of ultrasound and aspergillopepsins I on the protein instability indices of Gewürztraminer wine 117
Innovación en la vinificación: posibilidades de aplicación de los ultrasonidos desde el estrujado hasta la crianza del vino 81
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides 79
Experiencias de valorización enológica del Souvignier gris in Trentino 69
Tratamiento con aspergillopepsinas-i: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos 62
Efectos de la suplementación con oxígeno durante la fermentación en la expresión génica y la liberación de tioles en el vino 61
Totale 10.261
Salva come PNG Salva come JPEG
Categoria #
all - tutte 29.386
article - articoli 9.344
book - libri 0
conference - conferenze 19.014
curatela - curatele 0
other - altro 493
patent - brevetti 0
selected - selezionate 0
volume - volumi 535
Totale 58.772
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022173 0 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
2025/20264.479 278 332 256 367 488 238 525 283 178 361 292 881
2026/20271.083 544 539 0 0 0 0 0 0 0 0 0 0
Totale 10.261