CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 19.094
EU - Europa 10.866
AS - Asia 10.463
SA - Sud America 1.200
Continente sconosciuto - Info sul continente non disponibili 506
AF - Africa 402
OC - Oceania 100
Totale 42.631
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Nazione #
US - Stati Uniti d'America 18.328
IT - Italia 4.930
CN - Cina 3.320
SG - Singapore 3.049
HK - Hong Kong 1.367
SE - Svezia 1.355
BR - Brasile 980
DE - Germania 784
BG - Bulgaria 728
VN - Vietnam 657
CA - Canada 585
GB - Regno Unito 559
TR - Turchia 556
KR - Corea 528
FR - Francia 510
UA - Ucraina 489
FI - Finlandia 425
RU - Federazione Russa 313
JP - Giappone 230
IN - India 221
CH - Svizzera 199
CI - Costa d'Avorio 93
MA - Marocco 92
MX - Messico 84
NL - Olanda 81
PK - Pakistan 80
ES - Italia 79
AT - Austria 78
AU - Australia 74
BE - Belgio 74
BD - Bangladesh 61
AR - Argentina 59
IQ - Iraq 55
NG - Nigeria 52
PT - Portogallo 51
ID - Indonesia 50
TW - Taiwan 37
MY - Malesia 35
PL - Polonia 35
CL - Cile 34
VE - Venezuela 34
DZ - Algeria 31
PH - Filippine 30
IR - Iran 29
GR - Grecia 28
SA - Arabia Saudita 27
ZA - Sudafrica 27
EG - Egitto 26
NZ - Nuova Zelanda 25
CO - Colombia 23
JM - Giamaica 22
RO - Romania 22
EC - Ecuador 21
IL - Israele 19
CR - Costa Rica 18
IE - Irlanda 18
KE - Kenya 18
PE - Perù 18
UZ - Uzbekistan 18
TH - Thailandia 17
HR - Croazia 16
RS - Serbia 16
SN - Senegal 16
TN - Tunisia 15
PY - Paraguay 13
CZ - Repubblica Ceca 12
DK - Danimarca 12
HN - Honduras 12
JO - Giordania 10
KZ - Kazakistan 10
UY - Uruguay 10
AL - Albania 9
AE - Emirati Arabi Uniti 8
GT - Guatemala 8
NI - Nicaragua 8
AZ - Azerbaigian 7
BJ - Benin 7
BO - Bolivia 7
ET - Etiopia 7
HU - Ungheria 7
NO - Norvegia 7
SI - Slovenia 6
TT - Trinidad e Tobago 6
LT - Lituania 5
NP - Nepal 5
OM - Oman 5
PR - Porto Rico 5
BH - Bahrain 4
BS - Bahamas 4
GE - Georgia 4
KG - Kirghizistan 4
LB - Libano 4
SY - Repubblica araba siriana 4
BY - Bielorussia 3
DO - Repubblica Dominicana 3
EU - Europa 3
LV - Lettonia 3
ME - Montenegro 3
PA - Panama 3
PS - Palestinian Territory 3
Totale 42.082
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Città #
Ashburn 2.141
Singapore 1.668
Serra 1.638
Ann Arbor 1.377
Hong Kong 1.344
Woodbridge 1.302
Chandler 1.188
San Jose 1.085
Santa Clara 966
Dallas 905
Houston 865
Sofia 723
Hefei 703
Milan 699
Beijing 652
Jacksonville 616
Shanghai 600
Council Bluffs 519
Seoul 506
Fairfield 461
New York 447
Ottawa 446
Izmir 363
Princeton 293
Boardman 287
Lawrence 264
Wilmington 258
Nanjing 255
Los Angeles 248
Lauterbourg 237
Seattle 214
Des Moines 192
Tokyo 191
Cambridge 176
Dearborn 176
Medford 176
Bern 173
Ho Chi Minh City 150
Rome 137
Buffalo 135
Redwood City 128
Nanchang 110
Hanoi 109
Munich 104
Istanbul 102
Jüchen 101
Helsinki 98
Chicago 97
Dong Ket 97
Florence 95
Abidjan 93
São Paulo 91
Frankfurt am Main 73
Casablanca 64
Redondo Beach 64
Vienna 62
Bremen 60
London 58
Kunming 57
Boulder 54
Ogden 53
San Diego 50
Lagos 49
Brussels 45
Pune 45
Tianjin 44
Orem 42
Curti 41
Lancaster 40
Shenyang 40
Pisa 39
Okara 37
Torino 36
Hebei 34
Changsha 33
Jiaxing 33
Chennai 32
San Francisco 31
Guangzhou 30
Turku 30
Verona 30
Fuzhou 29
Hyderabad 29
Belo Horizonte 28
Brisbane 28
Brooklyn 28
Orange 28
Columbus 27
Montréal 27
Phoenix 26
Atlanta 25
Norwalk 25
Toronto 25
Paris 24
Rio de Janeiro 24
Bologna 23
Lucca 23
Manchester 23
Baghdad 22
Taipei 22
Totale 27.793
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 826
A kinetic method to identify the optimum temperature for beta-glucanase activity 600
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 456
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 446
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 413
The influence of packaging on the time evolution of red wine 330
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 321
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 316
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 311
Influence of glass on the evaporation rate of wines 307
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 300
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 294
A mathematical model describing oxygen exchange between apples and storage environment 293
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 284
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 269
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 269
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 268
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 267
A mathematical model describing gas exchange between fruit and storage environment 265
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 265
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 263
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 255
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 255
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 251
Supercritical fluid extraction in sunflower seed technology 251
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 248
Glass and wine: a good example of the deep relationship between drinkware and beverage 248
Supercritical fluid extraction of oil from schizochytrium sp. 242
A dilution/sampling apparatus to continuum process monitoring 240
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 223
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 220
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 219
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 218
Nutritional value of bread in local and global chains. 218
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 215
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 214
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 212
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 211
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 211
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 210
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 209
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 209
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 208
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 208
Ensilage of alfalfa press-cake 206
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 205
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 205
A tentative model to evaluate the kinetics of malolactic fermentation 200
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 199
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 198
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 196
Kinetics of respiration and fermentation in Golden Delicious apples 192
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 191
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 190
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 190
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 190
Composizione e trattamento delle acque di vegetazione delle olive 188
A tentative model to describe the respiration of stored apples 188
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 186
Effects of controlled atmosphere on the storage of new apricot cultivars 185
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 185
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 182
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 182
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 181
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 180
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 179
Advanced technologies in sunflower oil extraction 179
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 178
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 178
Skin permeability to oxygen of refrigerated apples 177
Some considerations in the analitical characterization of propolis 175
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 175
Supercritical fluid extraction of chlorogenic from Sunflower defatted meal 174
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 173
La cella “intelligente” 171
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 169
Skin permeability to carbon dioxide of apples harvested at different ripening times 169
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 168
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 167
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 167
Automatic control of respiration rate during fruit storage 166
Temperature and PO2 effects un kinetics of fatty acids oxidation 166
Procedimento per la preparazione di esteri ed eteri ciclici da acidi carbossilici o loro anidridi 165
The rate of substrate consumption and ATP production in modelling the respiration process of apples stored in C.A. 165
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 164
A mathematical model to describe malolactic fermentation 164
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 163
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 163
Kinetic model of homogeneous catalysis for the Tischenko acetaldehyde dimerization 161
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 161
Temperature and PO2 effects on kinetics of fatty acids oxidation 160
The effect of drought stress on some characteristics of sunflower seeds 160
Spoilage of Italian quality wine aged in oak barrels 160
La criomacerazione prefermentativa nella produzione di vini di qualità 160
D-glucose fermentation by malo-lactic bacteria Leuconostoc oenos 159
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 159
Microbial production of food grade alginates using selected strains of Pseudomonas spp 158
Storage of fresh fruits and vegetables in a computer climate 157
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 157
Effect of olive oil waste water irrigation on olive plant products 155
Totale 22.399
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Categoria #
all - tutte 109.642
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 109.642
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.640 0 0 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
2025/20268.101 473 1.516 877 575 602 829 1.374 328 353 649 244 281
2026/20272.413 227 688 1.498 0 0 0 0 0 0 0 0 0
Totale 42.631