CINECA IRIS Institutional Research Information System

SANMARTIN, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 7.776
EU - Europa 6.350
AS - Asia 4.913
SA - Sud America 789
AF - Africa 369
OC - Oceania 96
Continente sconosciuto - Info sul continente non disponibili 7
Totale 20.300
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Nazione #
US - Stati Uniti d'America 7.465
IT - Italia 3.559
SG - Singapore 1.526
CN - Cina 1.482
HK - Hong Kong 774
SE - Svezia 703
BR - Brasile 632
DE - Germania 430
VN - Vietnam 274
GB - Regno Unito 252
FR - Francia 250
BG - Bulgaria 234
CA - Canada 167
TR - Turchia 150
FI - Finlandia 146
IN - India 130
RU - Federazione Russa 127
AT - Austria 120
MX - Messico 118
CI - Costa d'Avorio 112
KR - Corea 101
MA - Marocco 97
NL - Olanda 89
PK - Pakistan 82
JP - Giappone 80
ES - Italia 75
AU - Australia 66
PL - Polonia 65
UA - Ucraina 49
AR - Argentina 47
BE - Belgio 44
PT - Portogallo 42
ID - Indonesia 36
IQ - Iraq 34
PH - Filippine 32
EC - Ecuador 31
ZA - Sudafrica 31
DZ - Algeria 30
BD - Bangladesh 29
NZ - Nuova Zelanda 29
SN - Senegal 28
TW - Taiwan 28
MY - Malesia 27
IE - Irlanda 26
CZ - Repubblica Ceca 23
HR - Croazia 18
NG - Nigeria 18
VE - Venezuela 18
CL - Cile 17
IR - Iran 17
CO - Colombia 16
SA - Arabia Saudita 16
EG - Egitto 15
UZ - Uzbekistan 15
RO - Romania 14
RS - Serbia 14
IL - Israele 13
PE - Perù 13
TH - Thailandia 13
TN - Tunisia 12
GR - Grecia 11
DK - Danimarca 10
CH - Svizzera 9
KE - Kenya 9
AE - Emirati Arabi Uniti 8
HU - Ungheria 8
LT - Lituania 8
HN - Honduras 7
KZ - Kazakistan 7
NO - Norvegia 7
JO - Giordania 6
AL - Albania 5
JM - Giamaica 5
LB - Libano 5
PY - Paraguay 5
SI - Slovenia 5
UY - Uruguay 5
AZ - Azerbaigian 4
BO - Bolivia 4
ET - Etiopia 4
EU - Europa 4
OM - Oman 4
BJ - Benin 3
DO - Repubblica Dominicana 3
LA - Repubblica Popolare Democratica del Laos 3
PA - Panama 3
BH - Bahrain 2
CG - Congo 2
KG - Kirghizistan 2
KH - Cambogia 2
LV - Lettonia 2
MN - Mongolia 2
MZ - Mozambico 2
NI - Nicaragua 2
PS - Palestinian Territory 2
SM - San Marino 2
XK - ???statistics.table.value.countryCode.XK??? 2
A1 - Anonimo 1
AM - Armenia 1
BS - Bahamas 1
Totale 20.278
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Città #
Serra 1.391
Dallas 1.049
Ashburn 845
Singapore 813
Hong Kong 751
Santa Clara 602
Woodbridge 442
Beijing 424
Chandler 403
Houston 365
Fairfield 336
Ann Arbor 327
Shanghai 307
Pisa 287
New York 238
Sofia 229
Milan 194
Los Angeles 181
Boardman 166
Cambridge 151
Wilmington 136
Seattle 135
Princeton 127
Munich 120
Hefei 114
Abidjan 112
Rome 110
Vienna 104
Lawrence 95
Ottawa 95
Florence 87
Seoul 86
Medford 81
Casablanca 78
Redwood City 73
Ho Chi Minh City 67
Izmir 62
Bremen 59
São Paulo 57
Des Moines 54
Frankfurt am Main 54
Tokyo 54
Buffalo 52
Livorno 45
Redondo Beach 44
Warsaw 44
Dong Ket 43
Turku 43
Curti 41
Nanjing 41
Helsinki 40
London 40
Lucca 40
Okara 37
Hanoi 36
Ogden 36
Jacksonville 34
Istanbul 33
Brisbane 27
Dakar 27
Redmond 27
San Diego 27
Fuzhou 26
Boulder 25
Dearborn 25
Hyderabad 24
Brussels 22
Chicago 22
Guangzhou 22
Nanchang 22
Mexico City 20
Stockholm 20
Atlanta 19
Denver 19
Montreal 19
Amsterdam 18
Belo Horizonte 18
Düsseldorf 18
Orem 18
Phoenix 18
Pune 18
Taipei 18
Changsha 17
Madrid 17
Nuremberg 17
Toronto 17
Council Bluffs 16
Lagos 16
Naples 16
Brooklyn 15
Torino 15
Baghdad 14
Campinas 14
Dublin 14
Manchester 14
Paris 14
Quito 14
Ravenna 14
Rio de Janeiro 14
Verona 14
Totale 12.901
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 770
A kinetic method to identify the optimum temperature for beta-glucanase activity 532
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 424
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 295
The influence of packaging on the time evolution of red wine 290
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 279
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 278
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 277
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 272
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 260
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 259
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 256
Biological and Agronomic Traits of the Main Halophytes Widespread in the Mediterranean Region as Potential New Vegetable Crops 252
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 249
Influence of glass on the evaporation rate of wines 242
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 239
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 239
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 239
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 238
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 233
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 233
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 231
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 228
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 222
Glass and wine: a good example of the deep relationship between drinkware and beverage 222
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 212
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 208
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 204
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 203
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 201
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 199
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 198
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 196
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 195
Nutritional value of bread in local and global chains. 193
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 192
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 191
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 186
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 178
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 175
Evaluation of Chemical Composition of Two Linseed Varieties as Sources of Health-Beneficial Substances 174
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 172
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 172
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 172
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 171
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 167
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 165
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 162
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 162
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 161
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 152
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 150
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 149
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 149
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 146
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 146
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 145
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 145
The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread 143
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 142
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 141
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 139
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 139
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 137
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 137
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 135
null 134
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 133
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 131
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 130
null 127
Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation 123
The utilization of solid carbon dioxide to produce extravirgin olive oil 121
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 120
E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life 120
Riutilizzo degli scarti della lavorazione industriale della mela come additivi naturali per frutta ready-to-eat 116
A simplified method to estimate the time evolution of oil extraction from different substrates by supercritical CO2. 116
The Utilisation of Solid Carbon Dioxide in the Extraction of Extravirgin Olive Oil. 114
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 113
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 112
The traditional Tuscan bread: composition and sensory evaluation as a function of the production process 111
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 109
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer 107
Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS 106
A contribution to solve stuck of fermentation by a kinetic approach 105
The effect of working conditions on the sensory characteristics of the Tuscan sourdough bread 104
Tecnologie produttive dei principali oli vegetali con particolare riferimento all'olio di palma 103
How to choose a glass: the influence of glass parameters on the profile of different wines (full bodied red and rosé) during tasting 102
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 102
The utilization of solid carbon dioxide to produce extravirgin olive oil 101
null 100
Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines 99
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 99
Plastic film packaging for the postharvest quality of fresh hop inflorescence (Humulus lupulus) cv. Cascade 97
Evolution of sensory and physicochemical characteristics of bread rolls stored at different temperatures, gaseous composition and relativity humidity 96
Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers 95
Sensory analysis as a screening tool for the feasibility of essential oils combined with chitosan as food storage protectants 94
Classification of olive fruits and oils based on their fatty acid ethyl esters content using electronic nose technology 94
Il pane toscano a lievitazione naturale: un esempio dell'incontro tra tradizione e conoscenza 93
The utilization of solid carbon dioxide to produce extravirgin olive oil 92
Totale 17.882
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Categoria #
all - tutte 56.351
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 56.351
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021875 0 0 0 0 0 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
2023/20241.754 103 124 211 112 231 274 126 117 36 100 149 171
2024/20255.186 66 197 142 308 578 549 393 282 509 577 561 1.024
2025/20264.349 416 1.020 862 756 793 502 0 0 0 0 0 0
Totale 20.949