CINECA IRIS Institutional Research Information System

ANDRICH, GIANPAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 11.486
EU - Europa 9.488
AS - Asia 2.860
AF - Africa 226
SA - Sud America 99
OC - Oceania 85
Continente sconosciuto - Info sul continente non disponibili 4
Totale 24.248
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Nazione #
US - Stati Uniti d'America 10.949
IT - Italia 4.591
CN - Cina 1.361
SE - Svezia 1.342
BG - Bulgaria 724
DE - Germania 678
CA - Canada 496
UA - Ucraina 471
GB - Regno Unito 463
TR - Turchia 413
SG - Singapore 409
FI - Finlandia 312
VN - Vietnam 242
FR - Francia 217
CH - Svizzera 179
IN - India 111
CI - Costa d'Avorio 91
RU - Federazione Russa 89
HK - Hong Kong 77
AT - Austria 72
BE - Belgio 61
AU - Australia 60
NG - Nigeria 51
BR - Brasile 50
ES - Italia 49
NL - Olanda 46
PK - Pakistan 46
MX - Messico 39
PT - Portogallo 35
JP - Giappone 32
IR - Iran 28
GR - Grecia 27
ID - Indonesia 26
NZ - Nuova Zelanda 25
TW - Taiwan 25
DZ - Algeria 23
CL - Cile 19
PL - Polonia 19
KR - Corea 18
MA - Marocco 18
MY - Malesia 18
PH - Filippine 18
RO - Romania 16
HR - Croazia 15
IE - Irlanda 14
RS - Serbia 13
SN - Senegal 13
DK - Danimarca 12
EG - Egitto 12
IL - Israele 12
CZ - Repubblica Ceca 11
TH - Thailandia 9
AR - Argentina 8
PE - Perù 8
EC - Ecuador 7
HU - Ungheria 7
ZA - Sudafrica 7
SI - Slovenia 6
IQ - Iraq 5
NO - Norvegia 5
KE - Kenya 4
LT - Lituania 4
PY - Paraguay 4
EU - Europa 3
ME - Montenegro 3
OM - Oman 3
TN - Tunisia 3
UZ - Uzbekistan 3
CD - Congo 2
CO - Colombia 2
ET - Etiopia 2
IS - Islanda 2
KZ - Kazakistan 2
SM - San Marino 2
A1 - Anonimo 1
CR - Costa Rica 1
JO - Giordania 1
KG - Kirghizistan 1
LV - Lettonia 1
MC - Monaco 1
PR - Porto Rico 1
SK - Slovacchia (Repubblica Slovacca) 1
UY - Uruguay 1
Totale 24.248
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Città #
Serra 1.635
Ann Arbor 1.377
Woodbridge 1.302
Chandler 1.188
Houston 849
Sofia 720
Milan 677
Jacksonville 614
Beijing 539
Ashburn 500
Fairfield 461
Ottawa 441
New York 391
Izmir 362
Princeton 292
Boardman 279
Lawrence 263
Nanjing 255
Wilmington 251
Seattle 205
Des Moines 191
Dearborn 176
Medford 176
Cambridge 174
Bern 173
Singapore 163
Redwood City 128
Nanchang 110
Rome 108
Jüchen 101
Dong Ket 97
Abidjan 91
Florence 75
Hong Kong 68
Chicago 64
Bremen 60
Frankfurt am Main 60
Vienna 60
Boulder 54
Kunming 54
Ogden 53
Lagos 48
London 48
Munich 47
Brussels 44
Tianjin 44
Pune 43
San Diego 41
Lancaster 39
Shenyang 39
Okara 37
Torino 36
Hebei 34
Jiaxing 33
Los Angeles 31
Changsha 29
Pisa 29
Orange 28
Verona 28
Hyderabad 27
Montréal 27
Dallas 24
Norwalk 22
Falls Church 20
Guangzhou 20
Brisbane 19
Fuzhou 19
Shanghai 19
Hefei 18
Lucca 18
Hangzhou 17
Helsinki 17
Lanzhou 17
Taipei 17
Bologna 16
Washington 16
Santiago 15
Perugia 14
Ravenna 14
Caserta 13
Dakar 13
Istanbul 13
Livorno 13
Catania 12
Chengdu 12
Madrid 12
Porto 12
Changchun 11
Parma 11
Zhengzhou 11
Carrara 10
Jakarta 10
Jinan 10
Padova 10
Tizi 10
Turin 10
Xian 10
Adelaide 9
Agrate 9
Aioicho 9
Totale 16.121
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 572
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 355
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 346
A kinetic method to identify the optimum temperature for beta-glucanase activity 327
The influence of packaging on the time evolution of red wine 232
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 219
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 218
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 211
Supercritical fluid extraction in sunflower seed technology 200
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 192
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 189
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 186
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 184
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 181
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 181
A dilution/sampling apparatus to continuum process monitoring 179
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 171
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 169
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 168
A mathematical model describing oxygen exchange between apples and storage environment 166
Influence of glass on the evaporation rate of wines 166
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 166
A mathematical model describing gas exchange between fruit and storage environment 164
Glass and wine: a good example of the deep relationship between drinkware and beverage 158
Supercritical fluid extraction of oil from schizochytrium sp. 155
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 154
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 149
A kinetic model for evaluation of the ensilage behaviour of alfalfa press-cake 148
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 148
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 148
Skin permeability to carbon dioxide in apples stored in controlled atmosphere 147
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 146
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 142
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 138
Nutritional value of bread in local and global chains. 138
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 138
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 138
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 135
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 135
null 134
Simultaneous carbonylation and homologation of dimethyl ether and homologation of methyl acetate to ethyl acetate in the presence of ruthenium catalysts 132
Reazioni di omologazione del metanolo e suoi derivati ad etanolo e derivati etilici per carbonilazione riduttiva con catalizzatori di rutenio 132
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 132
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 131
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 130
Variability in the content of oleic and linoleic acids in inbred lines of sunflower (Helianthus annuus L.) 129
Ensilage of alfalfa press-cake 128
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 127
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 127
null 127
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 126
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 123
A tentative model to describe the respiration of stored apples 121
Estrazione in fase supercritica di acido clorogenico da semi di girasole: risultati preliminari 120
A tentative model to evaluate the kinetics of malolactic fermentation 119
Calorimetry, thermal analysis and chemical thermodynamics in food science. Report on the panel discussion 119
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 119
Kinetics of respiration and fermentation in Golden Delicious apples 119
Effects of controlled atmosphere on the storage of new apricot cultivars 117
La criomacerazione prefermentativa nella produzione di vini di qualità 115
Some kinetic aspects of the D-glucose fermentation promoted by Leuconostoc oenos 113
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 113
Microbial production of food grade alginates using selected strains of Pseudomonas spp 112
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 112
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 111
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 110
Advanced technologies in sunflower oil extraction 110
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 110
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 110
Ensilage of alfalfa press-cake. A kinetic model for pH, acidity and nitrogen evolution 109
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 109
Spoilage of Italian quality wine aged in oak barrels 108
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 108
Skin permeability to oxygen of refrigerated apples 107
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 105
Automatic control of respiration rate during fruit storage 104
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 104
Some considerations in the analitical characterization of propolis 103
The effect of drought stress on some characteristics of sunflower seeds 103
The traditional tuscan bread:biochemical, kinetic and microbiological evaluation of the production process of this typical product 103
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 103
Temperature and PO2 effects un kinetics of fatty acids oxidation 102
A mathematical model to describe malolactic fermentation 102
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 101
L'anidride solforosa: un additivo di largo impiego in enologia 101
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 101
Skin permeability to carbon dioxide of apples harvested at different ripening times 100
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 100
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 100
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 100
null 100
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 99
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 98
Cold maceration in production of high quality wine 97
Influenza dell'infestazione dacica sulla composizione delle olive e sulle caratteristiche degli oli di estrazione 96
Temperature and PO2 effects on kinetics of fatty acids oxidation 96
Some topics on kinetics of malolactic fermentation promoved by Leuconostoc oenos 95
The kinetic effect of PCO2 on the respiration rate of Golden Delicious apples 94
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 94
Composizione e trattamento delle acque di vegetazione delle olive 93
Totale 14.222
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Categoria #
all - tutte 57.712
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 57.712
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.108 0 0 1.022 155 270 279 320 123 247 274 358 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
2024/2025425 55 344 26 0 0 0 0 0 0 0 0 0
Totale 24.746