CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 12.532
EU - Europa 9.708
AS - Asia 3.847
AF - Africa 248
SA - Sud America 142
OC - Oceania 91
Continente sconosciuto - Info sul continente non disponibili 4
Totale 26.572
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Nazione #
US - Stati Uniti d'America 11.990
IT - Italia 4.702
CN - Cina 1.982
SE - Svezia 1.342
BG - Bulgaria 724
DE - Germania 689
SG - Singapore 653
TR - Turchia 502
CA - Canada 496
UA - Ucraina 473
GB - Regno Unito 465
FI - Finlandia 317
VN - Vietnam 244
FR - Francia 220
CH - Svizzera 180
RU - Federazione Russa 154
IN - India 113
CI - Costa d'Avorio 91
BR - Brasile 87
HK - Hong Kong 83
AT - Austria 72
AU - Australia 66
BE - Belgio 62
NL - Olanda 57
ES - Italia 52
NG - Nigeria 51
PK - Pakistan 50
MX - Messico 41
PT - Portogallo 36
ID - Indonesia 33
JP - Giappone 32
TW - Taiwan 30
IR - Iran 28
GR - Grecia 27
DZ - Algeria 26
NZ - Nuova Zelanda 25
MA - Marocco 21
MY - Malesia 20
CL - Cile 19
KR - Corea 19
PH - Filippine 19
PL - Polonia 19
RO - Romania 17
EG - Egitto 16
HR - Croazia 15
IE - Irlanda 14
SN - Senegal 14
RS - Serbia 13
AR - Argentina 12
DK - Danimarca 12
IL - Israele 12
CZ - Repubblica Ceca 11
PE - Perù 9
TH - Thailandia 9
ZA - Sudafrica 8
BJ - Benin 7
EC - Ecuador 7
HU - Ungheria 7
SI - Slovenia 6
IQ - Iraq 5
LT - Lituania 5
NO - Norvegia 5
KE - Kenya 4
PY - Paraguay 4
CR - Costa Rica 3
EU - Europa 3
LV - Lettonia 3
ME - Montenegro 3
OM - Oman 3
TN - Tunisia 3
UZ - Uzbekistan 3
AZ - Azerbaigian 2
CD - Congo 2
CO - Colombia 2
ET - Etiopia 2
IS - Islanda 2
JO - Giordania 2
KZ - Kazakistan 2
MZ - Mozambico 2
SM - San Marino 2
A1 - Anonimo 1
BO - Bolivia 1
CG - Congo 1
KG - Kirghizistan 1
MC - Monaco 1
PA - Panama 1
PR - Porto Rico 1
SK - Slovacchia (Repubblica Slovacca) 1
UY - Uruguay 1
Totale 26.572
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Città #
Serra 1.635
Ann Arbor 1.377
Woodbridge 1.302
Chandler 1.188
Santa Clara 929
Houston 849
Sofia 720
Milan 678
Jacksonville 614
Ashburn 569
Shanghai 543
Beijing 539
Fairfield 461
Ottawa 441
New York 392
Izmir 362
Singapore 346
Princeton 292
Boardman 280
Lawrence 263
Nanjing 255
Wilmington 251
Seattle 205
Des Moines 191
Dearborn 176
Medford 176
Cambridge 174
Bern 173
Redwood City 128
Rome 114
Nanchang 110
Jüchen 101
Dong Ket 97
Istanbul 96
Abidjan 91
Florence 76
Hong Kong 74
Chicago 64
Frankfurt am Main 62
Bremen 60
Vienna 60
Kunming 56
Munich 55
Boulder 54
Ogden 53
London 49
Lagos 48
Brussels 45
Tianjin 44
Pune 43
Curti 41
San Diego 41
Shenyang 40
Lancaster 39
Okara 37
Torino 36
Hebei 34
Jiaxing 33
Changsha 32
Los Angeles 32
Verona 30
Fuzhou 29
Pisa 29
Orange 28
Hyderabad 27
Montréal 27
Dallas 24
Brisbane 23
Guangzhou 22
Norwalk 22
Helsinki 21
Taipei 21
Falls Church 20
Lanzhou 19
Hefei 18
Lucca 18
Hangzhou 17
Bologna 16
Washington 16
Santiago 15
Dakar 14
Madrid 14
Perugia 14
Ravenna 14
Turin 14
Caserta 13
Chengdu 13
Livorno 13
Catania 12
Changchun 12
Naples 12
Porto 12
Jakarta 11
Parma 11
Zhengzhou 11
Amsterdam 10
Carrara 10
Jinan 10
Padova 10
Tizi 10
Totale 18.008
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 675
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 383
A kinetic method to identify the optimum temperature for beta-glucanase activity 371
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 365
The influence of packaging on the time evolution of red wine 245
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 234
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 229
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 227
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 225
Supercritical fluid extraction in sunflower seed technology 208
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 202
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 200
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 197
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 195
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 194
A dilution/sampling apparatus to continuum process monitoring 189
A mathematical model describing oxygen exchange between apples and storage environment 186
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 183
Influence of glass on the evaporation rate of wines 182
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 179
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 179
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 176
A mathematical model describing gas exchange between fruit and storage environment 174
Glass and wine: a good example of the deep relationship between drinkware and beverage 169
Supercritical fluid extraction of oil from schizochytrium sp. 167
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 165
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 161
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 159
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 158
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 157
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 155
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 154
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 152
Nutritional value of bread in local and global chains. 150
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 149
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 149
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 148
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 146
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 144
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 144
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 143
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 143
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 142
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 141
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 140
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 139
Ensilage of alfalfa press-cake 138
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 136
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 135
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 135
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 134
null 134
A tentative model to evaluate the kinetics of malolactic fermentation 130
A tentative model to describe the respiration of stored apples 129
Kinetics of respiration and fermentation in Golden Delicious apples 128
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 127
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 127
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 127
null 127
Effects of controlled atmosphere on the storage of new apricot cultivars 126
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 125
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 125
La criomacerazione prefermentativa nella produzione di vini di qualità 124
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 122
Microbial production of food grade alginates using selected strains of Pseudomonas spp 120
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 120
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 119
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 119
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 118
Advanced technologies in sunflower oil extraction 118
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 118
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 118
Spoilage of Italian quality wine aged in oak barrels 117
Skin permeability to oxygen of refrigerated apples 116
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 114
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 114
Temperature and PO2 effects un kinetics of fatty acids oxidation 113
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 113
A mathematical model to describe malolactic fermentation 113
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 113
Some considerations in the analitical characterization of propolis 112
Automatic control of respiration rate during fruit storage 112
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 110
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 110
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 110
Skin permeability to carbon dioxide of apples harvested at different ripening times 109
The effect of drought stress on some characteristics of sunflower seeds 109
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 109
L'anidride solforosa: un additivo di largo impiego in enologia 109
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 108
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 107
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 106
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 105
Temperature and PO2 effects on kinetics of fatty acids oxidation 105
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 105
Cold maceration in production of high quality wine 104
Composizione e trattamento delle acque di vegetazione delle olive 103
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 102
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 102
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 101
Totale 15.403
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Categoria #
all - tutte 65.684
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 65.684
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.382 0 0 0 0 0 0 320 123 247 274 358 60
2020/20212.162 184 44 197 111 273 136 212 190 191 203 106 315
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
2024/20252.749 55 344 126 382 770 779 293 0 0 0 0 0
Totale 27.070