CINECA IRIS Institutional Research Information System

TAGLIERI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 5.452
EU - Europa 4.538
AS - Asia 3.449
SA - Sud America 558
AF - Africa 301
OC - Oceania 52
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.355
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Nazione #
US - Stati Uniti d'America 5.261
IT - Italia 2.649
SG - Singapore 1.162
CN - Cina 954
HK - Hong Kong 596
SE - Svezia 573
BR - Brasile 455
DE - Germania 294
VN - Vietnam 198
FR - Francia 157
BG - Bulgaria 142
GB - Regno Unito 132
CI - Costa d'Avorio 110
CA - Canada 101
FI - Finlandia 101
IN - India 94
KR - Corea 90
AT - Austria 82
MA - Marocco 80
MX - Messico 76
RU - Federazione Russa 75
TR - Turchia 75
NL - Olanda 69
PL - Polonia 55
ES - Italia 47
JP - Giappone 44
AR - Argentina 31
AU - Australia 30
PK - Pakistan 28
ZA - Sudafrica 27
DZ - Algeria 26
BD - Bangladesh 25
PT - Portogallo 25
EC - Ecuador 22
NZ - Nuova Zelanda 22
ID - Indonesia 21
IQ - Iraq 21
CZ - Repubblica Ceca 20
PH - Filippine 20
UA - Ucraina 18
TW - Taiwan 17
SN - Senegal 16
VE - Venezuela 16
SA - Arabia Saudita 15
IE - Irlanda 14
MY - Malesia 14
UZ - Uzbekistan 14
NG - Nigeria 12
EG - Egitto 11
BE - Belgio 10
CL - Cile 10
IR - Iran 10
HR - Croazia 9
CH - Svizzera 8
GR - Grecia 8
IL - Israele 8
RO - Romania 8
RS - Serbia 8
AE - Emirati Arabi Uniti 7
CO - Colombia 7
LT - Lituania 7
PE - Perù 6
AL - Albania 5
HU - Ungheria 5
JO - Giordania 5
KE - Kenya 5
TN - Tunisia 5
KZ - Kazakistan 4
LB - Libano 4
PY - Paraguay 4
TH - Thailandia 4
AZ - Azerbaigian 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
JM - Giamaica 3
KG - Kirghizistan 3
LV - Lettonia 3
NO - Norvegia 3
UY - Uruguay 3
BH - Bahrain 2
DK - Danimarca 2
EU - Europa 2
HN - Honduras 2
LA - Repubblica Popolare Democratica del Laos 2
MZ - Mozambico 2
OM - Oman 2
PS - Palestinian Territory 2
SI - Slovenia 2
SM - San Marino 2
XK - ???statistics.table.value.countryCode.XK??? 2
A1 - Anonimo 1
BS - Bahamas 1
BW - Botswana 1
BY - Bielorussia 1
CD - Congo 1
CG - Congo 1
CR - Costa Rica 1
GA - Gabon 1
GD - Grenada 1
Totale 14.342
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Città #
Dallas 1.047
Serra 965
Singapore 645
Ashburn 614
Hong Kong 584
Santa Clara 422
Woodbridge 239
Chandler 235
Fairfield 223
Beijing 217
Pisa 215
Shanghai 188
New York 182
Houston 180
Milan 163
Los Angeles 145
Sofia 137
Boardman 123
Hefei 114
Abidjan 110
Ann Arbor 108
Seattle 105
Wilmington 104
Rome 89
Cambridge 87
Seoul 84
Munich 79
Princeton 79
Vienna 69
Casablanca 62
Florence 61
Lawrence 57
Ho Chi Minh City 49
Redwood City 49
Medford 48
Bremen 45
Frankfurt am Main 45
Ottawa 43
Curti 41
São Paulo 40
Livorno 39
Warsaw 39
Turku 36
Buffalo 34
Helsinki 33
Redondo Beach 33
Tokyo 33
London 32
Ogden 29
Redmond 28
Dong Ket 27
Hanoi 26
Des Moines 25
Chicago 24
Hyderabad 24
Mexico City 23
Boulder 22
Nanjing 20
Stockholm 20
Fuzhou 18
Istanbul 18
Brooklyn 17
Orem 17
Toronto 17
Guangzhou 16
Izmir 16
San Diego 16
Dakar 15
Lucca 15
Nuremberg 15
Atlanta 14
Montreal 14
Phoenix 14
Ravenna 14
Amsterdam 13
Belo Horizonte 13
Changsha 13
Denver 13
Johannesburg 13
Torino 13
Dearborn 12
Düsseldorf 12
Lagos 12
Lappeenranta 12
Poplar 12
Verona 12
Bologna 11
Marseille 11
Rio de Janeiro 11
Wuhan 11
Chennai 10
Dhaka 10
Genoa 10
Pune 10
San Francisco 10
Taipei 10
Kuala Lumpur 9
Norwalk 9
Sevilla 9
Vicopisano 9
Totale 9.165
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 772
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
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
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 261
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 257
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. 240
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
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
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
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 195
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
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 176
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 175
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
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 163
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 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 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 150
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 150
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 149
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 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
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 141
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
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 130
Essential oils as post-harvest crop protectants against the fruit fly drosophila suzukii: Bioactivity and organoleptic profile 127
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine 124
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
Postharvest Wine Grape Dehydration: ethanol dissipation from grape and biochemical changes 119
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 114
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 113
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 109
Tecnologie produttive dei principali oli vegetali con particolare riferimento all'olio di palma 103
Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance 102
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 102
null 100
Comparison of three domestications and wild-harvested plants for nutraceutical properties and sensory profiles in five wild edible herbs: Is domestication possible? 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 98
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
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) 94
Il pane toscano a lievitazione naturale: un esempio dell'incontro tra tradizione e conoscenza 93
Ozone and bioactive compounds in grapes and wine 92
Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels 91
The volatile and sensory profiles of Tuscan bee pollens stored at different temperatures 90
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile 90
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer's Choices 89
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 88
Managing the Nutraceutical and Sensorial Qualities of Pisanello, an Ancient Tomato Landrace, in Soilless Conditions 87
Food Safety Assessment: Overview of Metrological Issues and Regulatory Aspects in the European Union 85
Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must 85
Development of a micro-Vis-NIR and SAW nanobiosensor to measure polyphenols in must/wine on-time and online 81
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei 78
Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study 75
Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training 73
Taste the emotions: pilot for a novel, sensors-based approach to emotional analysis during coffee tasting 69
Sensory Analysis as a screening tool for the feasibility of Essential Oils used as Post-Harvest Protectants against the Fruit Fly Drosophila suzukii 69
Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese 67
Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products 62
Wearable sensors to measure the influence of sonic seasoning on wine consumers in a live context: a preliminary proof‐of‐concept study 61
Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization 61
Impact of different packaging and capping systems on the secondary shelf-life of white wine 58
Supercritical fluid extraction from microalgae with high content of LC-PUFAs. A case of study: Sc-CO2 oil extraction from Schizochytrium sp 56
Food Safety Assessment: Overview of Metrological Issues and Regulatory Aspects in the European Union 53
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. 52
Three-dimensional graphene on a nano-porous 4H-silicon carbide backbone: a novel material for food sensing applications 45
Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape 36
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 36
Totale 14.791
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Categoria #
all - tutte 41.072
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 41.072
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021681 0 0 0 0 0 72 101 48 162 106 74 118
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
2025/20263.621 328 885 785 635 581 407 0 0 0 0 0 0
Totale 14.846