CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 16.840
EU - Europa 10.813
AS - Asia 10.446
SA - Sud America 1.170
AF - Africa 400
OC - Oceania 99
Continente sconosciuto - Info sul continente non disponibili 7
Totale 39.775
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Nazione #
US - Stati Uniti d'America 16.146
IT - Italia 4.888
CN - Cina 3.314
SG - Singapore 3.049
HK - Hong Kong 1.365
SE - Svezia 1.351
BR - Brasile 957
DE - Germania 784
BG - Bulgaria 728
VN - Vietnam 656
CA - Canada 558
GB - Regno Unito 556
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 82
NL - Olanda 81
PK - Pakistan 80
ES - Italia 79
AT - Austria 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
PL - Polonia 35
CL - Cile 33
MY - Malesia 33
VE - Venezuela 32
DZ - Algeria 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 22
EC - Ecuador 21
CO - Colombia 20
IL - Israele 19
KE - Kenya 18
UZ - Uzbekistan 18
IE - Irlanda 17
PE - Perù 17
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
JM - Giamaica 12
JO - Giordania 10
KZ - Kazakistan 10
UY - Uruguay 10
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
BS - Bahamas 4
GE - Georgia 4
GT - Guatemala 4
KG - Kirghizistan 4
LB - Libano 4
NI - Nicaragua 4
DO - Repubblica Dominicana 3
EU - Europa 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
Totale 39.730
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Città #
Singapore 1.668
Serra 1.638
Ashburn 1.581
Ann Arbor 1.377
Hong Kong 1.342
Woodbridge 1.302
Chandler 1.188
Santa Clara 953
San Jose 901
Dallas 870
Houston 860
Sofia 723
Hefei 703
Milan 688
Beijing 648
Jacksonville 615
Shanghai 600
Seoul 506
Fairfield 461
Ottawa 446
New York 426
Izmir 363
Princeton 292
Boardman 287
Lawrence 264
Nanjing 255
Wilmington 255
Lauterbourg 237
Los Angeles 219
Seattle 211
Des Moines 192
Tokyo 191
Cambridge 176
Dearborn 176
Medford 176
Bern 173
Council Bluffs 166
Ho Chi Minh City 149
Rome 134
Redwood City 128
Buffalo 121
Nanchang 110
Hanoi 109
Munich 104
Istanbul 102
Jüchen 101
Helsinki 98
Dong Ket 97
Florence 95
Abidjan 93
Chicago 83
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
San Diego 44
Tianjin 44
Orem 42
Curti 41
Shenyang 40
Lancaster 39
Pisa 39
Okara 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
Manchester 23
Atlanta 22
Baghdad 22
Norwalk 22
Taipei 22
Zurich 22
Columbus 21
Santiago 21
Amsterdam 20
Falls Church 20
Totale 26.468
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 812
A kinetic method to identify the optimum temperature for beta-glucanase activity 582
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 453
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 439
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 369
The influence of packaging on the time evolution of red wine 322
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 311
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 310
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 296
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
A mathematical model describing oxygen exchange between apples and storage environment 286
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 284
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 275
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 266
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 262
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 262
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 260
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 258
Influence of glass on the evaporation rate of wines 257
A mathematical model describing gas exchange between fruit and storage environment 256
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 256
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 249
Supercritical fluid extraction in sunflower seed technology 248
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 246
Glass and wine: a good example of the deep relationship between drinkware and beverage 245
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 239
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 237
A dilution/sampling apparatus to continuum process monitoring 235
Supercritical fluid extraction of oil from schizochytrium sp. 226
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 213
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 210
Nutritional value of bread in local and global chains. 208
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 207
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 206
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 206
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 206
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 205
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 204
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 202
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 198
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 198
Ensilage of alfalfa press-cake 197
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 197
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 194
A tentative model to evaluate the kinetics of malolactic fermentation 194
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 194
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 194
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 193
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 192
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 189
Kinetics of respiration and fermentation in Golden Delicious apples 187
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 185
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 184
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 183
A tentative model to describe the respiration of stored apples 183
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 183
Composizione e trattamento delle acque di vegetazione delle olive 181
Effects of controlled atmosphere on the storage of new apricot cultivars 180
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 179
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 177
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 177
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 176
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 174
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 172
Advanced technologies in sunflower oil extraction 172
Skin permeability to oxygen of refrigerated apples 170
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 167
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 166
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 165
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 165
Skin permeability to carbon dioxide of apples harvested at different ripening times 164
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 164
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 163
Some considerations in the analitical characterization of propolis 162
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
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 161
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 160
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 160
Automatic control of respiration rate during fruit storage 159
Temperature and PO2 effects un kinetics of fatty acids oxidation 159
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 158
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 156
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 156
Kinetic model of homogeneous catalysis for the Tischenko acetaldehyde dimerization 155
La criomacerazione prefermentativa nella produzione di vini di qualità 155
Procedimento per la preparazione di esteri ed eteri ciclici da acidi carbossilici o loro anidridi 154
Temperature and PO2 effects on kinetics of fatty acids oxidation 154
Storage of fresh fruits and vegetables in a computer climate 154
D-glucose fermentation by malo-lactic bacteria Leuconostoc oenos 153
Microbial production of food grade alginates using selected strains of Pseudomonas spp 153
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 152
Supercritical fluid extraction of chlorogenic from Sunflower defatted meal 152
The effect of drought stress on some characteristics of sunflower seeds 152
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 152
Spoilage of Italian quality wine aged in oak barrels 152
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 151
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 151
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 150
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
The rate of substrate consumption and ATP production in modelling the respiration process of apples stored in C.A. 149
Totale 21.443
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Categoria #
all - tutte 103.079
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 103.079
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20268.101 473 1.516 877 575 602 829 1.374 328 353 649 244 281
2026/202755 55 0 0 0 0 0 0 0 0 0 0 0
Totale 40.273