CINECA IRIS Institutional Research Information System

SANMARTIN, CHIARA
 Distribuzione geografica
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Continente #
EU - Europa 4.906
NA - Nord America 4.252
AS - Asia 1.047
AF - Africa 200
OC - Oceania 65
SA - Sud America 59
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.534
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Nazione #
US - Stati Uniti d'America 4.094
IT - Italia 2.914
SE - Svezia 684
CN - Cina 391
DE - Germania 240
BG - Bulgaria 229
SG - Singapore 200
FR - Francia 169
GB - Regno Unito 164
CI - Costa d'Avorio 112
VN - Vietnam 109
AT - Austria 107
CA - Canada 106
TR - Turchia 88
PK - Pakistan 60
FI - Finlandia 58
MX - Messico 51
IN - India 49
HK - Hong Kong 45
RU - Federazione Russa 42
ES - Italia 41
AU - Australia 40
UA - Ucraina 39
BR - Brasile 32
PL - Polonia 30
BE - Belgio 28
NL - Olanda 28
PT - Portogallo 27
SN - Senegal 26
NZ - Nuova Zelanda 25
DZ - Algeria 23
IE - Irlanda 22
NG - Nigeria 17
PH - Filippine 17
HR - Croazia 16
ID - Indonesia 16
TW - Taiwan 14
GR - Grecia 11
IR - Iran 11
RS - Serbia 11
CL - Cile 10
MY - Malesia 10
AR - Argentina 9
DK - Danimarca 9
CZ - Repubblica Ceca 8
HU - Ungheria 8
JP - Giappone 8
CH - Svizzera 7
EG - Egitto 7
MA - Marocco 7
IL - Israele 6
KR - Corea 6
SI - Slovenia 5
EU - Europa 4
IQ - Iraq 4
PE - Perù 4
TH - Thailandia 4
EC - Ecuador 3
LB - Libano 3
RO - Romania 3
TN - Tunisia 3
UZ - Uzbekistan 3
ZA - Sudafrica 3
LT - Lituania 2
NO - Norvegia 2
A1 - Anonimo 1
BD - Bangladesh 1
CO - Colombia 1
ET - Etiopia 1
HN - Honduras 1
JO - Giordania 1
KE - Kenya 1
KG - Kirghizistan 1
MD - Moldavia 1
ME - Montenegro 1
Totale 10.534
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Città #
Serra 1.390
Woodbridge 442
Chandler 403
Houston 358
Fairfield 336
Ann Arbor 327
Ashburn 264
Sofia 225
New York 182
Beijing 177
Milan 155
Pisa 139
Wilmington 133
Seattle 129
Princeton 127
Cambridge 124
Abidjan 112
Vienna 96
Lawrence 94
Ottawa 89
Medford 81
Redwood City 73
Rome 66
Florence 64
Izmir 61
Bremen 57
Des Moines 54
Dong Ket 43
Nanjing 41
Okara 37
Frankfurt am Main 35
Jacksonville 34
Hong Kong 32
Livorno 28
Redmond 27
San Diego 27
Dakar 26
Boulder 25
Dearborn 25
Lucca 25
Nanchang 22
Warsaw 22
Brussels 21
London 19
Pune 18
Lagos 15
Torino 15
Ravenna 14
Marseille 13
Norwalk 13
Perugia 13
Taipei 13
Changsha 12
Dublin 12
Porto 12
Capannori 11
Shenyang 11
Sevilla 10
Shanghai 10
Tizi 10
Verona 10
Zhengzhou 10
Dallas 9
Duncan 9
Jiaxing 9
Kühn 9
Mexico 9
Xian 9
Central District 8
Dunkerque 8
Falls Church 8
Guangzhou 8
Hebei 8
Kunming 8
Ogden 8
Singapore 8
Tianjin 8
Athens 7
Brisbane 7
Carrara 7
Düsseldorf 7
El Segundo 7
Islamabad 7
Jakarta 7
León 7
Renton 7
Santiago 7
Telford 7
Adelaide 6
Amsterdam 6
Bern 6
Helsinki 6
Inveruno 6
Jaén 6
Naples 6
Padova 6
Palaiseau 6
Paris 6
Sheffield 6
Bale 5
Totale 6.743
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 540
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 337
A kinetic method to identify the optimum temperature for beta-glucanase activity 285
The influence of packaging on the time evolution of red wine 223
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 213
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 210
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 207
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 200
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 188
Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment 185
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 184
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 177
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 175
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View 175
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 167
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 165
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 165
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 164
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 164
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 162
Influence of glass on the evaporation rate of wines 158
Glass and wine: a good example of the deep relationship between drinkware and beverage 155
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 149
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 147
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 143
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 143
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 137
Nutritional value of bread in local and global chains. 135
null 134
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 133
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 133
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 133
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 128
null 127
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 126
Biological and Agronomic Traits of the Main Halophytes Widespread in the Mediterranean Region as Potential New Vegetable Crops 122
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 119
Evaluation of Chemical Composition of Two Linseed Varieties as Sources of Health-Beneficial Substances 110
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 109
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 107
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 107
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 104
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 104
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 101
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 100
null 100
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 100
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 100
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 98
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 98
The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread 98
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 90
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 90
null 85
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 84
The utilization of solid carbon dioxide to produce extravirgin olive oil 82
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 82
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 81
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 80
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 79
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 78
The traditional Tuscan bread: composition and sensory evaluation as a function of the production process 77
The Utilisation of Solid Carbon Dioxide in the Extraction of Extravirgin Olive Oil. 74
E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life 74
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 72
Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results 72
A simplified method to estimate the time evolution of oil extraction from different substrates by supercritical CO2. 71
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 70
A contribution to solve stuck of fermentation by a kinetic approach 68
The effect of working conditions on the sensory characteristics of the Tuscan sourdough bread 68
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review 66
Evolution of sensory and physicochemical characteristics of bread rolls stored at different temperatures, gaseous composition and relativity humidity 65
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 65
The utilization of solid carbon dioxide to produce extravirgin olive oil 62
How to choose a glass: the influence of glass parameters on the profile of different wines (full bodied red and rosé) during tasting 60
Tecnologie produttive dei principali oli vegetali con particolare riferimento all'olio di palma 60
Il pane toscano a lievitazione naturale: un esempio dell'incontro tra tradizione e conoscenza 55
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 53
The utilization of solid carbon dioxide to produce extravirgin olive oil 52
Il ruolo dell’analisi sensoriale nella definizione delle caratteristiche operative ottimali per la preparazione di un pane a lievitazione naturale. 51
Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS 48
Kinetics of hexose conversion during the alcoholic fermentation promoted by Saccharomyces bayanus. 47
Classification of olive fruits and oils based on their fatty acid ethyl esters content using electronic nose technology 47
Il vino di domani sulla base delle evidenze sperimentali di oggi 44
The kinetics of alcoholic fermentation by two yeast strains in high sugar concentration media. 42
Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation 42
The quality of bread as a function of the sourdough microbial population. 40
L'influenza degli aspetti emozionali sulla valutazione sensoriale di uno stesso vino mantenuto in calici diversi. 36
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 35
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 35
Detection of Oenological Polyphenols via QCM-DMeasurements 34
Changes of volatile flavor compounds in large yellow croaker (Larimichthys crocea) during storage, as evaluated by headspace gas chromatography–ion mobility spectrometry and principal component analysis 34
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 33
Un serbatoio ad elevata automazione, innovativo e versatile, da impiegare nelle fasi di produzione e affinamento dei vini 27
Postharvest Water Loss of Wine Grape: When, What, and Why 27
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 26
Ozone and bioactive compounds in grapes and wine 26
Prediction of fruity aroma intensity and defect presence in virgin olive oil using an electronic nose 25
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 23
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 21
Totale 10.802
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Categoria #
all - tutte 26.768
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 26.768
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019313 0 0 0 0 0 0 0 0 0 136 96 81
2019/20202.079 182 116 754 105 109 112 137 92 113 176 134 49
2020/20211.242 66 36 68 89 108 93 115 78 191 119 105 174
2021/20221.520 87 100 62 112 214 163 66 80 123 53 130 330
2022/20231.974 275 246 127 180 173 234 72 112 322 16 121 96
2023/20241.382 103 124 211 112 230 272 125 117 36 52 0 0
Totale 11.042