CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 15.196
EU - Europa 10.320
AS - Asia 9.419
SA - Sud America 1.099
AF - Africa 380
OC - Oceania 98
Continente sconosciuto - Info sul continente non disponibili 5
Totale 36.517
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Nazione #
US - Stati Uniti d'America 14.540
IT - Italia 4.828
CN - Cina 3.236
SG - Singapore 2.701
SE - Svezia 1.351
HK - Hong Kong 1.338
BR - Brasile 920
DE - Germania 772
BG - Bulgaria 728
TR - Turchia 545
CA - Canada 540
KR - Corea 528
GB - Regno Unito 521
UA - Ucraina 482
FI - Finlandia 357
VN - Vietnam 356
RU - Federazione Russa 313
FR - Francia 238
CH - Svizzera 181
IN - India 174
CI - Costa d'Avorio 93
MA - Marocco 87
JP - Giappone 86
AT - Austria 78
ES - Italia 77
MX - Messico 75
BE - Belgio 74
NL - Olanda 73
AU - Australia 72
PK - Pakistan 72
NG - Nigeria 52
PT - Portogallo 51
AR - Argentina 48
ID - Indonesia 48
BD - Bangladesh 47
IQ - Iraq 43
TW - Taiwan 36
MY - Malesia 32
DZ - Algeria 31
PL - Polonia 31
CL - Cile 30
IR - Iran 29
GR - Grecia 27
ZA - Sudafrica 26
NZ - Nuova Zelanda 25
VE - Venezuela 25
EG - Egitto 24
PH - Filippine 23
SA - Arabia Saudita 23
RO - Romania 21
EC - Ecuador 19
CO - Colombia 18
IL - Israele 18
HR - Croazia 16
IE - Irlanda 15
KE - Kenya 15
PE - Perù 15
RS - Serbia 15
SN - Senegal 15
TH - Thailandia 15
CZ - Repubblica Ceca 12
DK - Danimarca 12
UZ - Uzbekistan 12
JM - Giamaica 10
KZ - Kazakistan 10
PY - Paraguay 10
TN - Tunisia 10
HN - Honduras 8
JO - Giordania 8
UY - Uruguay 8
AL - Albania 7
BJ - Benin 7
HU - Ungheria 7
NO - Norvegia 7
AZ - Azerbaigian 6
ET - Etiopia 6
SI - Slovenia 6
BO - Bolivia 5
LT - Lituania 5
OM - Oman 5
BH - Bahrain 4
CR - Costa Rica 4
KG - Kirghizistan 4
NP - Nepal 4
DO - Repubblica Dominicana 3
EU - Europa 3
GT - Guatemala 3
LV - Lettonia 3
ME - Montenegro 3
TT - Trinidad e Tobago 3
AE - Emirati Arabi Uniti 2
BS - Bahamas 2
CD - Congo 2
CG - Congo 2
GA - Gabon 2
IS - Islanda 2
KW - Kuwait 2
LB - Libano 2
MZ - Mozambico 2
NI - Nicaragua 2
Totale 36.484
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Città #
Serra 1.638
Ashburn 1.418
Singapore 1.409
Ann Arbor 1.377
Hong Kong 1.321
Woodbridge 1.302
Chandler 1.188
Santa Clara 941
Dallas 861
Houston 858
Sofia 723
Hefei 703
Milan 686
Beijing 644
Jacksonville 614
Shanghai 595
Seoul 506
Fairfield 461
Ottawa 446
New York 417
Izmir 363
Princeton 292
Boardman 286
Lawrence 264
Nanjing 255
Wilmington 253
Los Angeles 211
Seattle 208
Des Moines 191
Dearborn 176
Medford 176
Cambridge 175
Bern 173
Redwood City 128
Rome 125
Buffalo 121
Nanchang 110
Munich 104
Jüchen 101
Istanbul 100
Dong Ket 97
Abidjan 93
Florence 80
Chicago 77
Council Bluffs 72
São Paulo 68
Frankfurt am Main 65
Redondo Beach 64
Vienna 62
Casablanca 61
Bremen 60
Kunming 57
London 55
San Jose 55
Boulder 54
Ogden 53
Ho Chi Minh City 50
Lagos 49
Tokyo 47
Brussels 45
Pune 44
Tianjin 44
Curti 41
San Diego 41
Shenyang 40
Lancaster 39
Okara 37
Pisa 37
Torino 36
Hebei 34
Changsha 33
Jiaxing 33
Helsinki 31
Turku 30
Verona 30
Fuzhou 29
Guangzhou 29
Hyderabad 28
Orange 28
Belo Horizonte 27
Brisbane 27
Hanoi 27
Montréal 27
Bologna 23
Rio de Janeiro 23
Norwalk 22
Lucca 21
Taipei 21
Falls Church 20
Lanzhou 20
Baghdad 19
Columbus 19
Santiago 19
Turin 19
Jakarta 18
Madrid 18
The Dalles 18
Washington 18
Hangzhou 17
Warsaw 17
Totale 24.288
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 772
A kinetic method to identify the optimum temperature for beta-glucanase activity 534
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 438
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 425
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 296
The influence of packaging on the time evolution of red wine 291
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
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 261
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
A mathematical model describing oxygen exchange between apples and storage environment 252
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 249
Influence of glass on the evaporation rate of wines 243
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 240
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 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
Supercritical fluid extraction in sunflower seed technology 236
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 233
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 231
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 231
A mathematical model describing gas exchange between fruit and storage environment 229
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
A dilution/sampling apparatus to continuum process monitoring 219
Supercritical fluid extraction of oil from schizochytrium sp. 210
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 201
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 196
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 196
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 195
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 195
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 194
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
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 191
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 191
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 190
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 186
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 186
Ensilage of alfalfa press-cake 185
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 180
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 180
Kinetics of respiration and fermentation in Golden Delicious apples 180
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 180
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 179
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 178
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 178
A tentative model to evaluate the kinetics of malolactic fermentation 176
A tentative model to describe the respiration of stored apples 175
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 174
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 173
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 172
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 171
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 171
Effects of controlled atmosphere on the storage of new apricot cultivars 167
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 166
Skin permeability to oxygen of refrigerated apples 165
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 163
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 163
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 162
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 161
Composizione e trattamento delle acque di vegetazione delle olive 158
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 158
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 158
Skin permeability to carbon dioxide of apples harvested at different ripening times 155
Advanced technologies in sunflower oil extraction 155
Some considerations in the analitical characterization of propolis 154
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 154
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 153
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 153
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 151
La criomacerazione prefermentativa nella produzione di vini di qualità 151
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 151
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 150
Temperature and PO2 effects un kinetics of fatty acids oxidation 150
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 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
Automatic control of respiration rate during fruit storage 149
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 148
Microbial production of food grade alginates using selected strains of Pseudomonas spp 147
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 146
Temperature and PO2 effects on kinetics of fatty acids oxidation 145
Kinetic model of homogeneous catalysis for the Tischenko acetaldehyde dimerization 144
Storage of fresh fruits and vegetables in a computer climate 144
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 144
Spoilage of Italian quality wine aged in oak barrels 144
Supercritical fluid extraction of chlorogenic from Sunflower defatted meal 143
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 143
Procedimento per la preparazione di esteri ed eteri ciclici da acidi carbossilici o loro anidridi 142
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 142
The effect of drought stress on some characteristics of sunflower seeds 142
D-glucose fermentation by malo-lactic bacteria Leuconostoc oenos 141
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 141
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 141
Effect of olive oil waste water irrigation on olive plant products 139
Cold maceration in production of high quality wine 139
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 139
A mathematical model to describe malolactic fermentation 139
Totale 19.827
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Categoria #
all - tutte 92.544
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 92.544
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.217 0 0 0 0 0 0 212 190 191 203 106 315
2021/20223.021 101 280 68 225 588 415 70 138 148 72 137 779
2022/20233.473 468 429 218 374 408 489 51 282 521 30 166 37
2023/20243.318 450 312 494 179 461 522 133 148 79 137 81 322
2024/20257.796 55 344 126 382 770 779 591 397 701 1.012 1.083 1.556
2025/20264.898 473 1.516 877 575 602 829 26 0 0 0 0 0
Totale 37.015