CINECA IRIS Institutional Research Information System

BIANCHI, ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 2.316
AS - Asia 2.055
EU - Europa 1.269
SA - Sud America 322
AF - Africa 90
OC - Oceania 7
Totale 6.059
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Nazione #
US - Stati Uniti d'America 2.236
SG - Singapore 790
IT - Italia 578
CN - Cina 495
HK - Hong Kong 281
BR - Brasile 267
VN - Vietnam 161
DE - Germania 123
SE - Svezia 120
KR - Corea 82
FR - Francia 81
GB - Regno Unito 63
JP - Giappone 52
AT - Austria 48
IN - India 42
FI - Finlandia 41
PL - Polonia 41
NL - Olanda 38
CA - Canada 37
MX - Messico 32
CI - Costa d'Avorio 28
MA - Marocco 28
BD - Bangladesh 24
BG - Bulgaria 23
ES - Italia 23
RU - Federazione Russa 21
CZ - Repubblica Ceca 16
AR - Argentina 15
TR - Turchia 14
CH - Svizzera 12
IQ - Iraq 12
PK - Pakistan 12
UZ - Uzbekistan 10
VE - Venezuela 10
EC - Ecuador 9
ID - Indonesia 9
ZA - Sudafrica 8
AE - Emirati Arabi Uniti 7
PH - Filippine 7
SA - Arabia Saudita 7
AU - Australia 6
CL - Cile 6
IE - Irlanda 6
IR - Iran 6
JO - Giordania 6
KE - Kenya 6
MY - Malesia 6
IL - Israele 5
SN - Senegal 5
AL - Albania 4
AZ - Azerbaigian 4
CO - Colombia 4
ET - Etiopia 4
LT - Lituania 4
PY - Paraguay 4
RO - Romania 4
RS - Serbia 4
HR - Croazia 3
OM - Oman 3
PA - Panama 3
PE - Perù 3
PT - Portogallo 3
TH - Thailandia 3
TN - Tunisia 3
UA - Ucraina 3
BO - Bolivia 2
DO - Repubblica Dominicana 2
EG - Egitto 2
GA - Gabon 2
JM - Giamaica 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
MD - Moldavia 2
PS - Palestinian Territory 2
SY - Repubblica araba siriana 2
TW - Taiwan 2
UY - Uruguay 2
BB - Barbados 1
BH - Bahrain 1
BY - Bielorussia 1
CD - Congo 1
CG - Congo 1
DK - Danimarca 1
DZ - Algeria 1
EE - Estonia 1
GE - Georgia 1
GR - Grecia 1
GT - Guatemala 1
HN - Honduras 1
KH - Cambogia 1
KZ - Kazakistan 1
LB - Libano 1
LC - Santa Lucia 1
LK - Sri Lanka 1
LV - Lettonia 1
MT - Malta 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
Totale 6.058
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Città #
Singapore 494
Dallas 399
Ashburn 296
Hong Kong 278
San Jose 240
Santa Clara 197
Pisa 123
Hefei 113
Milan 98
Shanghai 93
Los Angeles 82
Seoul 79
Council Bluffs 74
Munich 70
Beijing 69
Boardman 69
New York 69
Chandler 55
Tokyo 50
Ho Chi Minh City 47
Serra 47
Vienna 43
Warsaw 38
Hanoi 35
Lauterbourg 34
Florence 31
Orem 29
Abidjan 28
London 24
Houston 23
Redondo Beach 23
Rome 23
São Paulo 23
Fairfield 22
Sofia 22
Buffalo 19
Casablanca 19
Turku 19
Atlanta 18
Frankfurt am Main 17
Mexico City 17
Denver 16
Brooklyn 15
Montreal 15
Seattle 15
Lucca 14
Ogden 14
Chicago 12
Helsinki 11
Memphis 11
Redmond 11
Bremen 10
Lappeenranta 10
Rio de Janeiro 10
Lawrence 9
Livorno 9
Princeton 9
Tashkent 9
Wilmington 9
Amsterdam 8
Istanbul 8
Nuremberg 8
Vicopisano 8
Zurich 8
Brasília 7
Cambridge 7
Chennai 7
Dhaka 7
Fuzhou 7
Philadelphia 7
Quanzhou 7
Thetford 7
Thái Nguyên 7
Toronto 7
Amman 6
Biên Hòa 6
Dublin 6
Düsseldorf 6
Haiphong 6
Hải Dương 6
Medford 6
Miami 6
Moscow 6
Mumbai 6
Olomouc 6
Prague 6
Salt Lake City 6
San Francisco 6
Baghdad 5
Barnet 5
Belo Horizonte 5
Bexley 5
Boydton 5
Goiânia 5
Johannesburg 5
Lahore 5
Norwalk 5
Roubaix 5
Salvador 5
Bari 4
Totale 4.011
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Nome #
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 250
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review 246
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 232
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 218
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 203
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 192
Chemical vs. Enzymatic refining to produce peanut oil for edible use or to obtain a sustainable and cost-effective protector for stored grains against Sitophilus zeamais (Coleoptera: Curculionidae) 188
Reduced Doses of Diatomaceous Earth and Basil Essential Oil on Stored Grain Against the Wheat-Damaging Sitophilus oryzae: Influence on Bread Quality and Sensory Profile 180
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 180
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 176
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 162
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 150
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 149
E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life 147
Postharvest Wine Grape Dehydration: ethanol dissipation from grape and biochemical changes 142
Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels 137
Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer 135
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 132
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 129
Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers 126
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 126
Plastic film packaging for the postharvest quality of fresh hop inflorescence (Humulus lupulus) cv. Cascade 123
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 122
Chemical Composition, Antimicrobial, Antibiofilm and Insecticidal Enhancing of Eucalyptus Citriodora Essential Oil and Its Potential to Shelf-life Extension of Pumpkin After Inoculation of Salmonella Enterica 115
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration 113
Phytochemical Characterization and Biological Activities of Essential Oil from Satureja montana L., a Medicinal Plant Grown under the Influence of Fertilization and Planting Dates 108
Innovative “Soft” Maceration Techniques in Red Grape Fermentation 103
Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine 101
Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper Nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes 99
Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica 96
Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization 92
Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way 89
Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model 85
Enhancing Antimicrobial Efficacy of Sandalwood Essential Oil Against Salmonella enterica for Food Preservation 85
Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile 84
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area 81
Is there any influence of biodynamic preparation 501 on the physiological activity of grape leaves cv. Cesanese d’Affile? 75
Assessment of Fruity Aroma Intensity in Olive Oils from Different Spanish Regions Using a Portable Electronic Nose 72
Citrus limon Essential Oil: Chemical Composition and Selected Biological Properties Focusing on the Antimicrobial (In Vitro, In Situ), Antibiofilm, Insecticidal Activity and Preservative Effect against Salmonella enterica Inoculated in Carrot 70
Chemical Composition, Biological Activity, and Application of Rosa damascena Essential Oil as an Antimicrobial Agent in Minimally Processed Eggplant Inoculated with Salmonella enterica 69
Chemical Quality and Characterization of Essential Oils in Postharvest Hop cv. Cascade: Ventilated Room Temperature as a Sustainable Alternative to Hot-Stove and Freeze-Drying Processes 67
Impact of different packaging and capping systems on the secondary shelf-life of white wine 64
Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile 58
Extra Virgin Olive Oils produced from whole and pitted olives using Argon as malaxation gaseous atmosphere: synergic effect of two different strategies to improve oil quality. 58
Inhibitory Activity of Cinnamomum cassia Essential Oil on Yersinia enterocolitica. A Challenge Test on Sous‐Vide Cooked Deer Meat 56
Carbonic or nitrogen maceration of wine grape: Biochemical differences of grape and wine using destructive and non-destructive approach 55
Air speed and plastic crate vent-holes for wine grape quality during postharvest dehydration: commercial and laboratory studies 54
Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities 50
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses 48
Phytochemical investigation, evaluation of the biological activities and preservative effect of the essential oil of Juniperus communis L. dried berries on the vacuum-packed carrot after the application of Salmonella enterica 45
Emotional impact of red wine assessed through a multidisciplinary approach 45
The Potential of Thymus serpyllum Essential Oil as an Antibacterial Agent against Pseudomonas aeruginosa in the Preservation of Sous Vide Red Deer Meat 44
Eucalyptus globulus essential oil as food preservative: Chemical composition, antimicrobial (in vitro and in situ), antibiofilm and insecticidal potential 41
Chemical Composition, Biological Action and Use of Zingiber officinale Essential Oil as an Antimicrobial Agent in Minimally Processed Beetroot Inoculated With Bacillus subtilis 38
Sous Vide Vacuum‐Packed Ipomoea batatas: Exploring the Antimicrobial and Antibiofilm Effects of Elettaria cardamomum Essential Oil Against Salmonella enterica 33
Influence of Live Music and Tasting Assessment on Hedonic and Emotional Responses of Wine in Public Tasting Events 33
Chemical and biological characterization and unveiling of anti-Salmonella effect of sous vide Hokkaido pumpkin model of Cananga odorata (Lam.) hook. F. & Thomson essential oil 29
Lavandula angustifolia Essential Oil: GC–MS Composition, In Vitro Antimicrobial Activity, Vapor-Phase Efficacy on Fruit and Vegetable Models, and Anti-Escherichia coli Effect in Sous-Vide Potatoes 26
Chemical and Biological Properties of Elettaria cardamomum Maton var. minuscula Essential Oil and Its Effect as Preservative to Shelf‐Life Storage of Sous Vide Carrot Inoculated With Pseudomonas aeruginosa 24
Enhancing the Shelf Life of Food Products: Strategies, Challenges, and Innovations 21
Harnessing Volatile Compounds Combinations for Enhancing Microbial Safety of Vacuum-Packaged Dama dama Meat Throughout Shelf Life 15
Totale 6.286
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Categoria #
all - tutte 17.908
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 17.908
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022161 5 2 12 22 26 15 4 12 16 5 16 26
2022/2023357 37 38 20 20 40 52 22 16 52 3 27 30
2023/2024481 52 56 77 34 63 59 34 18 8 9 48 23
2024/20251.851 23 52 43 100 195 156 150 84 180 178 261 429
2025/20263.172 230 442 380 390 345 201 362 169 202 255 117 79
2026/2027113 113 0 0 0 0 0 0 0 0 0 0 0
Totale 6.286