CINECA IRIS Institutional Research Information System

SANMARTIN, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 8.777
EU - Europa 6.874
AS - Asia 5.914
SA - Sud America 880
AF - Africa 401
OC - Oceania 99
Continente sconosciuto - Info sul continente non disponibili 8
Totale 22.953
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Nazione #
US - Stati Uniti d'America 8.358
IT - Italia 3.681
SG - Singapore 1.830
CN - Cina 1.590
HK - Hong Kong 800
SE - Svezia 704
BR - Brasile 681
VN - Vietnam 592
DE - Germania 437
GB - Regno Unito 413
FR - Francia 381
CA - Canada 257
BG - Bulgaria 234
FI - Finlandia 172
IN - India 166
TR - Turchia 163
JP - Giappone 162
RU - Federazione Russa 134
MX - Messico 126
AT - Austria 121
CI - Costa d'Avorio 112
MA - Marocco 106
NL - Olanda 105
KR - Corea 102
PK - Pakistan 93
ES - Italia 85
AU - Australia 69
PL - Polonia 69
AR - Argentina 59
UA - Ucraina 54
BD - Bangladesh 49
IQ - Iraq 47
BE - Belgio 44
PT - Portogallo 44
PH - Filippine 42
ID - Indonesia 41
EC - Ecuador 32
MY - Malesia 32
ZA - Sudafrica 32
DZ - Algeria 30
IE - Irlanda 29
NZ - Nuova Zelanda 29
SN - Senegal 29
TW - Taiwan 29
CL - Cile 27
CZ - Repubblica Ceca 26
VE - Venezuela 25
SA - Arabia Saudita 24
UZ - Uzbekistan 24
CO - Colombia 21
CH - Svizzera 20
NG - Nigeria 20
HR - Croazia 18
EG - Egitto 17
IR - Iran 17
PE - Perù 16
RO - Romania 16
RS - Serbia 16
TN - Tunisia 16
IL - Israele 15
TH - Thailandia 15
GR - Grecia 13
KE - Kenya 13
AE - Emirati Arabi Uniti 12
DK - Danimarca 10
ET - Etiopia 9
HU - Ungheria 9
JO - Giordania 9
AL - Albania 8
LT - Lituania 8
OM - Oman 8
BO - Bolivia 7
HN - Honduras 7
KZ - Kazakistan 7
NO - Norvegia 7
AZ - Azerbaigian 6
JM - Giamaica 6
LB - Libano 6
SI - Slovenia 6
UY - Uruguay 6
NI - Nicaragua 5
PA - Panama 5
PY - Paraguay 5
EU - Europa 4
KG - Kirghizistan 4
BJ - Benin 3
DO - Repubblica Dominicana 3
GE - Georgia 3
LA - Repubblica Popolare Democratica del Laos 3
LV - Lettonia 3
NP - Nepal 3
PS - Palestinian Territory 3
SY - Repubblica araba siriana 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
BH - Bahrain 2
CG - Congo 2
CR - Costa Rica 2
GA - Gabon 2
KH - Cambogia 2
Totale 22.917
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Città #
Serra 1.391
Dallas 1.054
Singapore 1.016
Ashburn 915
Hong Kong 773
Santa Clara 607
San Jose 510
Woodbridge 442
Beijing 433
Chandler 403
Houston 366
Fairfield 336
Ann Arbor 327
Shanghai 308
Pisa 299
New York 245
Sofia 229
Milan 218
Los Angeles 196
Boardman 166
Ho Chi Minh City 161
Cambridge 152
Council Bluffs 147
Seattle 136
Wilmington 136
Basingstoke 135
Tokyo 135
Hanoi 128
Princeton 127
Munich 120
Rome 116
Hefei 114
Lauterbourg 114
Abidjan 112
Vienna 105
Florence 101
Lawrence 95
Ottawa 95
Seoul 87
Brantford 82
Casablanca 82
Medford 81
Redwood City 73
Helsinki 65
Izmir 62
São Paulo 61
Bremen 59
Frankfurt am Main 57
Des Moines 54
Buffalo 53
Livorno 45
London 45
Lucca 44
Redondo Beach 44
Warsaw 44
Dong Ket 43
Turku 43
Curti 41
Nanjing 41
Okara 37
Jacksonville 36
Ogden 36
Orem 36
Istanbul 35
Brisbane 29
Chicago 29
Dakar 28
Paris 28
Redmond 27
San Diego 27
Fuzhou 26
Boulder 25
Dearborn 25
Hyderabad 25
Amsterdam 23
Atlanta 23
Guangzhou 23
Brussels 22
Nanchang 22
Belo Horizonte 21
Stockholm 21
Mexico City 20
Naples 20
Baghdad 19
Denver 19
Madrid 19
Montreal 19
Phoenix 19
Düsseldorf 18
Haiphong 18
Pune 18
Taipei 18
Tashkent 18
Campinas 17
Changsha 17
Chennai 17
Dublin 17
Nuremberg 17
Toronto 17
Brooklyn 16
Totale 14.616
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 809
A kinetic method to identify the optimum temperature for beta-glucanase activity 572
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 499
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 433
The influence of packaging on the time evolution of red wine 313
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 309
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 305
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 294
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 294
Biological and Agronomic Traits of the Main Halophytes Widespread in the Mediterranean Region as Potential New Vegetable Crops 283
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 282
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 279
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 270
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 261
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 260
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 259
Influence of glass on the evaporation rate of wines 254
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 253
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 249
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 247
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 246
Glass and wine: a good example of the deep relationship between drinkware and beverage 243
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 242
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 241
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 239
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 238
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 236
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 222
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 221
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 219
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 217
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 209
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 209
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 206
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 206
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 204
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 203
Nutritional value of bread in local and global chains. 202
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 197
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 197
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 195
Evaluation of Chemical Composition of Two Linseed Varieties as Sources of Health-Beneficial Substances 192
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 191
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 187
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 187
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 187
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 186
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 185
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 180
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 175
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 175
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 175
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 174
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 173
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 171
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 168
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 161
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 159
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 156
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 156
The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread 156
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 154
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 148
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 148
Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation 146
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 146
E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life 146
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 145
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 144
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile 141
Physicochemical and repellent properties of chitosan films loaded with essential oils for producing an active packaging effective against the food pest Sitophilus oryzae 140
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 140
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 139
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 137
null 134
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer 132
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 131
The utilization of solid carbon dioxide to produce extravirgin olive oil 130
Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels 129
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 129
null 127
Riutilizzo degli scarti della lavorazione industriale della mela come additivi naturali per frutta ready-to-eat 126
A simplified method to estimate the time evolution of oil extraction from different substrates by supercritical CO2. 125
Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS 125
Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines 121
The traditional Tuscan bread: composition and sensory evaluation as a function of the production process 121
Plastic film packaging for the postharvest quality of fresh hop inflorescence (Humulus lupulus) cv. Cascade 120
A contribution to solve stuck of fermentation by a kinetic approach 120
The Utilisation of Solid Carbon Dioxide in the Extraction of Extravirgin Olive Oil. 120
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 119
Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers 117
The effect of working conditions on the sensory characteristics of the Tuscan sourdough bread 115
Tecnologie produttive dei principali oli vegetali con particolare riferimento all'olio di palma 115
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 113
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer's Choices 112
Managing the Nutraceutical and Sensorial Qualities of Pisanello, an Ancient Tomato Landrace, in Soilless Conditions 111
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration 111
How to choose a glass: the influence of glass parameters on the profile of different wines (full bodied red and rosé) during tasting 110
Sensory analysis as a screening tool for the feasibility of essential oils combined with chitosan as food storage protectants 109
Totale 19.857
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Categoria #
all - tutte 60.866
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 60.866
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021398 0 0 0 0 0 0 0 0 0 119 105 174
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
2025/20267.008 416 1.020 862 756 793 556 1.095 453 517 540 0 0
Totale 23.608