CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 13.660
EU - Europa 10.104
AS - Asia 6.256
SA - Sud America 886
AF - Africa 287
OC - Oceania 92
Continente sconosciuto - Info sul continente non disponibili 5
Totale 31.290
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 13.057
IT - Italia 4.760
CN - Cina 2.412
SG - Singapore 1.434
SE - Svezia 1.346
HK - Hong Kong 963
BR - Brasile 762
DE - Germania 731
BG - Bulgaria 724
TR - Turchia 535
CA - Canada 515
GB - Regno Unito 493
UA - Ucraina 481
FI - Finlandia 349
RU - Federazione Russa 309
VN - Vietnam 249
FR - Francia 225
CH - Svizzera 180
IN - India 148
KR - Corea 99
CI - Costa d'Avorio 91
AT - Austria 78
ES - Italia 71
NL - Olanda 69
AU - Australia 67
MX - Messico 65
BE - Belgio 62
JP - Giappone 60
PK - Pakistan 60
NG - Nigeria 51
PT - Portogallo 45
TW - Taiwan 36
ID - Indonesia 35
AR - Argentina 31
DZ - Algeria 30
MY - Malesia 30
IR - Iran 29
IQ - Iraq 28
GR - Grecia 27
MA - Marocco 26
NZ - Nuova Zelanda 25
PL - Polonia 24
CL - Cile 22
EG - Egitto 21
PH - Filippine 21
RO - Romania 20
SA - Arabia Saudita 19
BD - Bangladesh 18
ZA - Sudafrica 16
EC - Ecuador 15
HR - Croazia 15
IE - Irlanda 15
RS - Serbia 15
SN - Senegal 15
TH - Thailandia 15
VE - Venezuela 15
CO - Colombia 13
IL - Israele 13
PE - Perù 13
DK - Danimarca 12
UZ - Uzbekistan 12
CZ - Repubblica Ceca 11
KE - Kenya 10
KZ - Kazakistan 8
TN - Tunisia 8
BJ - Benin 7
HN - Honduras 7
HU - Ungheria 7
PY - Paraguay 7
JO - Giordania 6
SI - Slovenia 6
AL - Albania 5
LT - Lituania 5
NO - Norvegia 5
OM - Oman 5
UY - Uruguay 5
JM - Giamaica 4
AZ - Azerbaigian 3
BO - Bolivia 3
CR - Costa Rica 3
ET - Etiopia 3
EU - Europa 3
KG - Kirghizistan 3
LV - Lettonia 3
ME - Montenegro 3
NP - Nepal 3
AE - Emirati Arabi Uniti 2
BH - Bahrain 2
CD - Congo 2
CG - Congo 2
DO - Repubblica Dominicana 2
GT - Guatemala 2
IS - Islanda 2
KW - Kuwait 2
MZ - Mozambico 2
PS - Palestinian Territory 2
SM - San Marino 2
A1 - Anonimo 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
Totale 31.275
Salva come PNG Salva come JPEG
Città #
Serra 1.638
Ann Arbor 1.377
Ashburn 1.323
Woodbridge 1.302
Chandler 1.188
Hong Kong 948
Santa Clara 936
Houston 854
Sofia 720
Singapore 709
Milan 681
Jacksonville 614
Shanghai 589
Beijing 561
Fairfield 461
Ottawa 441
New York 406
Izmir 363
Hefei 302
Princeton 292
Boardman 280
Lawrence 264
Nanjing 255
Wilmington 252
Seattle 207
Des Moines 191
Dearborn 176
Medford 176
Cambridge 175
Bern 173
Redwood City 128
Rome 121
Nanchang 110
Jüchen 101
Istanbul 100
Dong Ket 97
Abidjan 91
Los Angeles 83
Florence 78
Seoul 77
Munich 74
Chicago 72
Frankfurt am Main 64
Vienna 62
Bremen 60
São Paulo 57
Kunming 56
Boulder 54
London 53
Ogden 53
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
Pisa 32
Verona 30
Fuzhou 29
Helsinki 29
Hyderabad 28
Orange 28
Tokyo 28
Montréal 27
Dallas 25
Turku 24
Belo Horizonte 23
Brisbane 23
Council Bluffs 23
Guangzhou 22
Norwalk 22
Taipei 21
Falls Church 20
Lanzhou 19
Rio de Janeiro 19
Lucca 18
Madrid 18
Santiago 18
The Dalles 18
Washington 18
Hangzhou 17
Turin 17
Bologna 16
Dakar 15
Amsterdam 14
Perugia 14
Ravenna 14
Caserta 13
Chengdu 13
Jakarta 13
Kuala Lumpur 13
Livorno 13
Phoenix 13
Totale 20.705
Salva come PNG Salva come JPEG
Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 725
A kinetic method to identify the optimum temperature for beta-glucanase activity 453
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 408
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 390
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 259
The influence of packaging on the time evolution of red wine 259
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 251
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 251
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 239
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 239
Supercritical fluid extraction in sunflower seed technology 219
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 217
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 216
A mathematical model describing oxygen exchange between apples and storage environment 215
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 215
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 211
Influence of glass on the evaporation rate of wines 208
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 205
A dilution/sampling apparatus to continuum process monitoring 204
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 201
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 196
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 196
A mathematical model describing gas exchange between fruit and storage environment 195
Supercritical fluid extraction of oil from schizochytrium sp. 190
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 188
Glass and wine: a good example of the deep relationship between drinkware and beverage 187
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 185
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 180
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 177
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 174
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 173
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 172
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 170
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 169
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 168
Nutritional value of bread in local and global chains. 166
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 164
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 162
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 161
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 160
Ensilage of alfalfa press-cake 160
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 160
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 159
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 158
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 157
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 156
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 156
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 156
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 155
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 152
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 152
Kinetics of respiration and fermentation in Golden Delicious apples 151
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 150
A tentative model to evaluate the kinetics of malolactic fermentation 149
A tentative model to describe the respiration of stored apples 149
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 148
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 146
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 145
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 145
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 143
Effects of controlled atmosphere on the storage of new apricot cultivars 143
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 143
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 138
La criomacerazione prefermentativa nella produzione di vini di qualità 138
Skin permeability to oxygen of refrigerated apples 137
Advanced technologies in sunflower oil extraction 137
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 137
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 135
Microbial production of food grade alginates using selected strains of Pseudomonas spp 135
Composizione e trattamento delle acque di vegetazione delle olive 134
null 134
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 133
Temperature and PO2 effects un kinetics of fatty acids oxidation 131
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 131
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 131
Some considerations in the analitical characterization of propolis 130
Skin permeability to carbon dioxide of apples harvested at different ripening times 130
Spoilage of Italian quality wine aged in oak barrels 130
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 130
Automatic control of respiration rate during fruit storage 129
The effect of drought stress on some characteristics of sunflower seeds 128
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 127
Cold maceration in production of high quality wine 127
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 127
null 127
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 126
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 125
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 125
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 124
A mathematical model to describe malolactic fermentation 124
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 123
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 123
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 123
L'anidride solforosa: un additivo di largo impiego in enologia 123
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 123
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 122
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 122
Supercritical fluid extraction of chlorogenic from Sunflower defatted meal 121
Temperature and PO2 effects on kinetics of fatty acids oxidation 120
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 120
Totale 17.331
Salva come PNG Salva come JPEG
Categoria #
all - tutte 78.557
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 78.557
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202060 0 0 0 0 0 0 0 0 0 0 0 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
2024/20257.467 55 344 126 382 770 779 591 397 701 1.012 1.083 1.227
Totale 31.788