CINECA IRIS Institutional Research Information System

TAGLIERI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 6.439
EU - Europa 5.025
AS - Asia 4.304
SA - Sud America 632
AF - Africa 333
OC - Oceania 53
Continente sconosciuto - Info sul continente non disponibili 6
Totale 16.792
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Nazione #
US - Stati Uniti d'America 6.213
IT - Italia 2.866
SG - Singapore 1.409
CN - Cina 1.059
HK - Hong Kong 617
SE - Svezia 574
BR - Brasile 494
VN - Vietnam 463
DE - Germania 301
FR - Francia 293
GB - Regno Unito 164
BG - Bulgaria 142
IN - India 127
FI - Finlandia 118
CA - Canada 116
CI - Costa d'Avorio 110
JP - Giappone 102
KR - Corea 91
MA - Marocco 90
MX - Messico 85
TR - Turchia 84
AT - Austria 83
NL - Olanda 83
RU - Federazione Russa 83
ES - Italia 58
PL - Polonia 58
BD - Bangladesh 43
AR - Argentina 40
PK - Pakistan 38
IQ - Iraq 33
PH - Filippine 32
AU - Australia 31
ZA - Sudafrica 29
PT - Portogallo 27
DZ - Algeria 26
ID - Indonesia 26
UA - Ucraina 25
EC - Ecuador 24
UZ - Uzbekistan 24
CZ - Repubblica Ceca 23
SA - Arabia Saudita 23
NZ - Nuova Zelanda 22
VE - Venezuela 21
CH - Svizzera 20
TW - Taiwan 19
MY - Malesia 18
IE - Irlanda 17
SN - Senegal 17
CL - Cile 16
EG - Egitto 14
NG - Nigeria 13
CO - Colombia 12
AE - Emirati Arabi Uniti 11
IL - Israele 11
BE - Belgio 10
GR - Grecia 10
IR - Iran 10
JO - Giordania 10
RO - Romania 10
ET - Etiopia 9
HR - Croazia 9
RS - Serbia 9
AL - Albania 8
PE - Perù 8
TN - Tunisia 8
KE - Kenya 7
KG - Kirghizistan 7
LT - Lituania 7
TH - Thailandia 7
BO - Bolivia 6
HU - Ungheria 6
OM - Oman 6
AZ - Azerbaigian 5
JM - Giamaica 5
LB - Libano 5
PY - Paraguay 5
UY - Uruguay 5
KZ - Kazakistan 4
SY - Repubblica araba siriana 4
DO - Repubblica Dominicana 3
LV - Lettonia 3
NI - Nicaragua 3
NO - Norvegia 3
PA - Panama 3
SI - Slovenia 3
XK - ???statistics.table.value.countryCode.XK??? 3
BH - Bahrain 2
BY - Bielorussia 2
CR - Costa Rica 2
DK - Danimarca 2
EU - Europa 2
GA - Gabon 2
GT - Guatemala 2
HN - Honduras 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
MD - Moldavia 2
MN - Mongolia 2
MZ - Mozambico 2
NP - Nepal 2
Totale 16.767
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Città #
Dallas 1.058
Serra 965
Singapore 822
Ashburn 685
Hong Kong 603
San Jose 482
Santa Clara 425
Woodbridge 239
Chandler 235
Pisa 231
Beijing 223
Fairfield 223
Milan 196
New York 193
Shanghai 192
Houston 184
Los Angeles 159
Sofia 137
Ho Chi Minh City 132
Boardman 128
Hefei 114
Abidjan 110
Ann Arbor 108
Seattle 105
Wilmington 104
Rome 100
Council Bluffs 99
Hanoi 94
Tokyo 90
Cambridge 87
Seoul 85
Florence 84
Munich 79
Princeton 79
Lauterbourg 74
Vienna 70
Casablanca 65
Lawrence 57
Frankfurt am Main 49
Helsinki 49
Redwood City 49
Medford 48
Bremen 45
São Paulo 44
Ottawa 43
Curti 41
Livorno 39
Warsaw 39
Orem 37
Buffalo 36
London 36
Turku 36
Redondo Beach 33
Chicago 31
Ogden 29
Redmond 28
Dong Ket 27
Atlanta 25
Des Moines 25
Hyderabad 25
Mexico City 23
Boulder 22
Stockholm 21
Brooklyn 20
Istanbul 20
Nanjing 20
Toronto 20
Haiphong 19
Lucca 19
Fuzhou 18
Guangzhou 18
Phoenix 18
Tashkent 18
Amsterdam 17
Denver 17
Paris 17
Belo Horizonte 16
Dakar 16
Izmir 16
Ravenna 16
San Diego 16
Zurich 16
Biên Hòa 15
Nuremberg 15
Changsha 14
Johannesburg 14
Montreal 14
Naples 14
Bologna 13
Da Nang 13
Hải Dương 13
Torino 13
Baghdad 12
Chennai 12
Dearborn 12
Düsseldorf 12
Kuala Lumpur 12
Lagos 12
Lappeenranta 12
Marseille 12
Totale 10.567
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 811
The influence of packaging on the time evolution of red wine 321
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 307
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 296
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 296
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 286
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 283
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 264
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 262
Influence of glass on the evaporation rate of wines 257
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 256
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 255
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 249
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 246
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 245
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 245
Glass and wine: a good example of the deep relationship between drinkware and beverage 245
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 239
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 237
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 227
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 223
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 218
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 213
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 213
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 211
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 208
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 206
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 203
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 202
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 198
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 197
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 192
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 192
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 190
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 189
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 180
Reduced Doses of Diatomaceous Earth and Basil Essential Oil on Stored Grain Against the Wheat-Damaging Sitophilus oryzae: Influence on Bread Quality and Sensory Profile 179
The nutraceutical value of olive oil and its bioactive constituents on the cardiovascular system. Focusing on main strategies to slow down its quality decay during production and storage 179
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 179
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 177
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 177
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 176
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 175
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 170
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 162
The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow 162
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 162
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 161
The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread 159
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 156
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 151
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile 149
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 149
Essential oils as post-harvest crop protectants against the fruit fly drosophila suzukii: Bioactivity and organoleptic profile 149
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 149
Chemical Profiling, Sensory Qualities, and Bioactivities of Essential Oils Obtained from Aloysia citrodora and Bursera graveolens Ecuadorian Plants Against the Mosquito Aedes albopictus (Skuse) (Diptera: Culicidae) 147
E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life 147
Postharvest Wine Grape Dehydration: ethanol dissipation from grape and biochemical changes 142
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 141
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 140
Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels 137
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine 136
null 134
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 132
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 129
Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers 126
Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products 126
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 125
Plastic film packaging for the postharvest quality of fresh hop inflorescence (Humulus lupulus) cv. Cascade 123
Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines 123
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 122
Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance 121
Managing the Nutraceutical and Sensorial Qualities of Pisanello, an Ancient Tomato Landrace, in Soilless Conditions 119
The volatile and sensory profiles of Tuscan bee pollens stored at different temperatures 117
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer's Choices 117
Comparison of three domestications and wild-harvested plants for nutraceutical properties and sensory profiles in five wild edible herbs: Is domestication possible? 117
Tecnologie produttive dei principali oli vegetali con particolare riferimento all'olio di palma 115
Ozone and bioactive compounds in grapes and wine 112
Sensory analysis as a screening tool for the feasibility of essential oils combined with chitosan as food storage protectants 111
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 111
Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must 106
Il pane toscano a lievitazione naturale: un esempio dell'incontro tra tradizione e conoscenza 104
null 100
Development of a micro-Vis-NIR and SAW nanobiosensor to measure polyphenols in must/wine on-time and online 97
Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study 96
Food Safety Assessment: Overview of Metrological Issues and Regulatory Aspects in the European Union 95
Wearable sensors to measure the influence of sonic seasoning on wine consumers in a live context: a preliminary proof‐of‐concept study 94
Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training 93
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei 91
Sensory Analysis as a screening tool for the feasibility of Essential Oils used as Post-Harvest Protectants against the Fruit Fly Drosophila suzukii 90
Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization 88
Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese 86
Taste the emotions: pilot for a novel, sensors-based approach to emotional analysis during coffee tasting 84
Food Safety Assessment: Overview of Metrological Issues and Regulatory Aspects in the European Union 73
Supercritical fluid extraction from microalgae with high content of LC-PUFAs. A case of study: Sc-CO2 oil extraction from Schizochytrium sp 73
Antifungal activity and sensory analyses of chitosan aromatized with essential oils for the protection of fresh oranges and apples 71
Chemical Quality and Characterization of Essential Oils in Postharvest Hop cv. Cascade: Ventilated Room Temperature as a Sustainable Alternative to Hot-Stove and Freeze-Drying Processes 67
Impact of different packaging and capping systems on the secondary shelf-life of white wine 64
Extra Virgin Olive Oils produced from whole and pitted olives using Argon as malaxation gaseous atmosphere: synergic effect of two different strategies to improve oil quality. 58
Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape 57
Totale 17.040
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Categoria #
all - tutte 46.505
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 46.505
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021118 0 0 0 0 0 0 0 0 0 0 0 118
2021/2022997 56 64 54 92 139 98 34 53 64 31 102 210
2022/20231.396 194 175 98 112 127 163 50 87 230 11 88 61
2023/20241.151 68 91 158 69 156 203 81 54 15 38 105 113
2024/20253.737 53 123 100 213 413 372 299 187 352 438 409 778
2025/20266.068 328 885 785 635 581 411 891 304 391 537 215 105
Totale 17.293