CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 16.340
EU - Europa 10.780
AS - Asia 10.431
SA - Sud America 1.161
AF - Africa 400
OC - Oceania 99
Continente sconosciuto - Info sul continente non disponibili 7
Totale 39.218
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Nazione #
US - Stati Uniti d'America 15.654
IT - Italia 4.872
CN - Cina 3.306
SG - Singapore 3.042
HK - Hong Kong 1.365
SE - Svezia 1.351
BR - Brasile 952
DE - Germania 784
BG - Bulgaria 728
VN - Vietnam 656
CA - Canada 556
TR - Turchia 556
GB - Regno Unito 552
KR - Corea 528
FR - Francia 508
UA - Ucraina 485
FI - Finlandia 424
RU - Federazione Russa 313
JP - Giappone 230
IN - India 221
CH - Svizzera 199
CI - Costa d'Avorio 93
MA - Marocco 92
MX - Messico 82
NL - Olanda 81
PK - Pakistan 80
AT - Austria 78
ES - Italia 78
BE - Belgio 74
AU - Australia 73
AR - Argentina 59
BD - Bangladesh 58
IQ - Iraq 55
NG - Nigeria 52
PT - Portogallo 51
ID - Indonesia 50
TW - Taiwan 37
CL - Cile 33
MY - Malesia 33
PL - Polonia 33
DZ - Algeria 31
VE - Venezuela 31
PH - Filippine 30
IR - Iran 29
GR - Grecia 27
ZA - Sudafrica 27
SA - Arabia Saudita 26
EG - Egitto 25
NZ - Nuova Zelanda 25
RO - Romania 21
EC - Ecuador 20
CO - Colombia 19
IL - Israele 19
KE - Kenya 18
UZ - Uzbekistan 18
PE - Perù 17
TH - Thailandia 17
HR - Croazia 16
IE - Irlanda 16
RS - Serbia 16
SN - Senegal 16
TN - Tunisia 15
PY - Paraguay 13
CZ - Repubblica Ceca 12
DK - Danimarca 12
JM - Giamaica 10
JO - Giordania 10
KZ - Kazakistan 10
UY - Uruguay 9
AL - Albania 8
HN - Honduras 8
AE - Emirati Arabi Uniti 7
AZ - Azerbaigian 7
BJ - Benin 7
BO - Bolivia 7
ET - Etiopia 7
HU - Ungheria 7
NO - Norvegia 7
SI - Slovenia 6
CR - Costa Rica 5
LT - Lituania 5
NP - Nepal 5
OM - Oman 5
BH - Bahrain 4
GE - Georgia 4
KG - Kirghizistan 4
LB - Libano 4
NI - Nicaragua 4
DO - Repubblica Dominicana 3
EU - Europa 3
GT - Guatemala 3
LV - Lettonia 3
ME - Montenegro 3
PA - Panama 3
PS - Palestinian Territory 3
QA - Qatar 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
Totale 39.175
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Città #
Singapore 1.667
Serra 1.638
Ashburn 1.539
Ann Arbor 1.377
Hong Kong 1.342
Woodbridge 1.302
Chandler 1.188
Santa Clara 949
Dallas 865
Houston 860
San Jose 833
Sofia 723
Hefei 703
Milan 688
Beijing 648
Jacksonville 614
Shanghai 597
Seoul 506
Fairfield 461
Ottawa 446
New York 422
Izmir 363
Princeton 292
Boardman 286
Lawrence 264
Nanjing 255
Wilmington 253
Lauterbourg 237
Los Angeles 218
Seattle 210
Des Moines 192
Tokyo 191
Cambridge 176
Dearborn 176
Medford 176
Bern 173
Ho Chi Minh City 149
Rome 130
Redwood City 128
Buffalo 121
Nanchang 110
Council Bluffs 109
Hanoi 109
Munich 104
Istanbul 102
Jüchen 101
Helsinki 98
Dong Ket 97
Florence 94
Abidjan 93
Chicago 79
Frankfurt am Main 73
São Paulo 70
Casablanca 64
Redondo Beach 64
Vienna 62
Bremen 60
Kunming 57
London 57
Boulder 54
Ogden 53
Lagos 49
Brussels 45
Pune 45
Tianjin 44
San Diego 42
Curti 41
Orem 40
Shenyang 40
Lancaster 39
Okara 37
Pisa 37
Torino 36
Hebei 34
Changsha 33
Jiaxing 33
Chennai 32
Guangzhou 30
Turku 30
Verona 30
Fuzhou 29
Hyderabad 29
Belo Horizonte 28
Brisbane 28
Orange 28
Montréal 27
Paris 24
Rio de Janeiro 24
Bologna 23
Lucca 23
Baghdad 22
Manchester 22
Norwalk 22
Taipei 22
Zurich 22
Santiago 21
Amsterdam 20
Falls Church 20
Lanzhou 20
Columbus 19
Totale 26.258
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 810
A kinetic method to identify the optimum temperature for beta-glucanase activity 575
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 451
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 434
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 310
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 306
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
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 295
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
A mathematical model describing oxygen exchange between apples and storage environment 281
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 271
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 261
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 261
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 260
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 260
A mathematical model describing gas exchange between fruit and storage environment 254
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 254
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 249
Supercritical fluid extraction in sunflower seed technology 248
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 248
Glass and wine: a good example of the deep relationship between drinkware and beverage 244
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 242
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
A dilution/sampling apparatus to continuum process monitoring 228
Supercritical fluid extraction of oil from schizochytrium sp. 223
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 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
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 204
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 204
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 204
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 203
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 203
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 202
Nutritional value of bread in local and global chains. 202
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 201
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 197
Ensilage of alfalfa press-cake 195
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 195
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 195
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 193
A tentative model to evaluate the kinetics of malolactic fermentation 191
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 191
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 191
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 190
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 189
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 187
Kinetics of respiration and fermentation in Golden Delicious apples 186
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 184
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 183
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 182
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 182
A tentative model to describe the respiration of stored apples 181
Composizione e trattamento delle acque di vegetazione delle olive 180
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 176
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 176
Effects of controlled atmosphere on the storage of new apricot cultivars 175
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 173
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 172
Advanced technologies in sunflower oil extraction 172
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 172
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 171
Skin permeability to oxygen of refrigerated apples 169
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 166
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 165
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 164
Skin permeability to carbon dioxide of apples harvested at different ripening times 163
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 163
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
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 161
Some considerations in the analitical characterization of propolis 161
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 161
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 159
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 159
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 159
Automatic control of respiration rate during fruit storage 158
Temperature and PO2 effects un kinetics of fatty acids oxidation 158
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 157
Kinetic model of homogeneous catalysis for the Tischenko acetaldehyde dimerization 155
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 155
La criomacerazione prefermentativa nella produzione di vini di qualità 155
Temperature and PO2 effects on kinetics of fatty acids oxidation 154
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 154
Microbial production of food grade alginates using selected strains of Pseudomonas spp 153
Procedimento per la preparazione di esteri ed eteri ciclici da acidi carbossilici o loro anidridi 152
Storage of fresh fruits and vegetables in a computer climate 152
Supercritical fluid extraction of chlorogenic from Sunflower defatted meal 152
The effect of drought stress on some characteristics of sunflower seeds 152
D-glucose fermentation by malo-lactic bacteria Leuconostoc oenos 151
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 151
Spoilage of Italian quality wine aged in oak barrels 151
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 150
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 150
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 149
A mathematical model to describe malolactic fermentation 149
Lo smaltimento delle acque reflue di frantoio in Toscana 147
Totale 21.074
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Categoria #
all - tutte 97.717
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 97.717
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021421 0 0 0 0 0 0 0 0 0 0 106 315
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
2025/20267.599 473 1.516 877 575 602 829 1.374 328 353 649 23 0
Totale 39.716