CINECA IRIS Institutional Research Information System

ZINNAI, ANGELA
 Distribuzione geografica
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Continente #
NA - Nord America 15.808
EU - Europa 10.784
AS - Asia 10.014
SA - Sud America 1.315
AF - Africa 516
OC - Oceania 105
Continente sconosciuto - Info sul continente non disponibili 8
Totale 38.550
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Nazione #
US - Stati Uniti d'America 15.081
IT - Italia 5.257
SG - Singapore 3.028
CN - Cina 2.900
HK - Hong Kong 1.403
SE - Svezia 1.230
BR - Brasile 1.055
DE - Germania 827
VN - Vietnam 752
BG - Bulgaria 632
GB - Regno Unito 627
CA - Canada 541
FR - Francia 528
TR - Turchia 509
FI - Finlandia 344
RU - Federazione Russa 291
JP - Giappone 258
KR - Corea 258
IN - India 257
UA - Ucraina 254
CI - Costa d'Avorio 142
AT - Austria 129
MX - Messico 129
MA - Marocco 116
PK - Pakistan 115
NL - Olanda 104
ES - Italia 102
CH - Svizzera 97
AU - Australia 78
AR - Argentina 76
PL - Polonia 65
BE - Belgio 63
BD - Bangladesh 62
ID - Indonesia 60
IQ - Iraq 53
NG - Nigeria 50
PT - Portogallo 48
PH - Filippine 46
ZA - Sudafrica 42
VE - Venezuela 39
IR - Iran 36
TW - Taiwan 36
DZ - Algeria 35
MY - Malesia 34
CL - Cile 32
EC - Ecuador 32
EG - Egitto 32
RO - Romania 32
SA - Arabia Saudita 31
UZ - Uzbekistan 30
SN - Senegal 28
NZ - Nuova Zelanda 26
TH - Thailandia 25
CO - Colombia 24
CZ - Repubblica Ceca 24
IE - Irlanda 23
IL - Israele 21
TN - Tunisia 19
KE - Kenya 18
PE - Perù 18
PY - Paraguay 17
DK - Danimarca 14
GR - Grecia 13
HR - Croazia 13
JO - Giordania 13
RS - Serbia 12
UY - Uruguay 11
AE - Emirati Arabi Uniti 10
AL - Albania 10
BO - Bolivia 10
ET - Etiopia 10
HN - Honduras 10
JM - Giamaica 10
KZ - Kazakistan 9
AZ - Azerbaigian 8
LT - Lituania 8
NP - Nepal 8
OM - Oman 8
DO - Repubblica Dominicana 7
NO - Norvegia 7
SI - Slovenia 7
KG - Kirghizistan 6
SY - Repubblica araba siriana 6
BH - Bahrain 5
BJ - Benin 5
CR - Costa Rica 5
NI - Nicaragua 5
BY - Bielorussia 4
EU - Europa 4
GE - Georgia 4
HU - Ungheria 4
LB - Libano 4
ME - Montenegro 4
PA - Panama 4
TT - Trinidad e Tobago 4
CG - Congo 3
GA - Gabon 3
GT - Guatemala 3
LK - Sri Lanka 3
LV - Lettonia 3
Totale 38.498
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Città #
Serra 1.889
Ashburn 1.640
Singapore 1.612
Hong Kong 1.375
Dallas 1.225
Santa Clara 1.075
Chandler 1.023
Ann Arbor 1.013
Woodbridge 995
San Jose 938
Beijing 745
Houston 629
Sofia 626
Shanghai 604
Milan 549
Fairfield 498
New York 435
Ottawa 339
Hefei 312
Izmir 305
Jacksonville 290
Boardman 289
Princeton 269
Wilmington 260
Seoul 241
Lawrence 232
Lauterbourg 226
Pisa 222
Cambridge 221
Los Angeles 220
Tokyo 212
Seattle 207
Council Bluffs 188
Ho Chi Minh City 188
Nanjing 186
Medford 167
Munich 148
Rome 147
Des Moines 146
Abidjan 142
Basingstoke 139
Hanoi 133
Redwood City 132
Florence 127
Vienna 110
Helsinki 94
Buffalo 93
Dong Ket 92
Frankfurt am Main 92
Istanbul 89
Casablanca 88
Brantford 87
São Paulo 83
Dearborn 81
Redondo Beach 80
Nanchang 79
Bern 74
Bremen 74
London 51
Ogden 51
Pune 48
Orem 47
San Diego 47
Lagos 46
Lancaster 44
Lucca 44
Jüchen 43
Kunming 43
Warsaw 43
Livorno 42
Turku 42
Curti 41
Torino 41
Brussels 40
Changsha 40
Tianjin 39
Okara 37
Chennai 35
Guangzhou 35
Chicago 34
Boulder 33
Shenyang 30
Brisbane 28
Fuzhou 28
Hyderabad 28
Dakar 27
Jiaxing 27
Montréal 27
Hebei 26
Redmond 26
Rio de Janeiro 26
Paris 25
Turin 25
Amsterdam 24
Belo Horizonte 24
Falls Church 24
Islamabad 24
Norwalk 24
Phoenix 24
Bologna 23
Totale 25.231
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 810
A kinetic method to identify the optimum temperature for beta-glucanase activity 577
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 500
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 451
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 435
The influence of packaging on the time evolution of red wine 313
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 307
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
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 284
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 282
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 272
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 262
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 262
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 260
Influence of glass on the evaporation rate of wines 255
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 255
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 253
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 244
Glass and wine: a good example of the deep relationship between drinkware and beverage 244
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 243
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 240
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 239
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties 237
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 236
A dilution/sampling apparatus to continuum process monitoring 231
Supercritical fluid extraction of oil from schizochytrium sp. 224
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 224
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 222
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 217
Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results 213
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 212
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 207
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 207
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 206
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 205
Nutritional value of bread in local and global chains. 205
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 203
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 197
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 197
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 195
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 192
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 192
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 192
A reflection of the use of the life cycle assessment tool for agri-food sustainability 192
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 191
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 191
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 191
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 191
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 188
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 188
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 188
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 188
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 187
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) 186
Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review 184
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 183
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 180
The nutraceutical value of olive oil and its bioactive constituents on the cardiovascular system. Focusing on main strategies to slow down its quality decay during production and storage 179
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 176
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 176
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 176
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 174
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 173
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 172
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 172
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 172
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 169
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 166
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
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 164
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 164
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
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil 161
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 161
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 161
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 161
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 160
Temperature and PO2 effects un kinetics of fatty acids oxidation 159
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 159
Automatic control of respiration rate during fruit storage 158
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 157
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 156
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 156
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 155
La criomacerazione prefermentativa nella produzione di vini di qualità 155
Temperature and PO2 effects on kinetics of fatty acids oxidation 154
Storage of fresh fruits and vegetables in a computer climate 154
Essential Oil Composition and Biological Activity of “Pompia”, a Sardinian Citrus Ecotype 154
Microbial production of food grade alginates using selected strains of Pseudomonas spp 153
The effect of drought stress on some characteristics of sunflower seeds 152
Spoilage of Italian quality wine aged in oak barrels 152
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 151
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
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids 151
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
A mathematical model to describe malolactic fermentation 149
Totale 21.575
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Categoria #
all - tutte 102.826
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 102.826
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021437 0 0 0 0 0 0 0 0 0 0 130 307
2021/20222.928 123 242 85 203 534 389 90 144 160 81 156 721
2022/20233.572 464 445 230 362 382 473 75 251 574 36 174 106
2023/20243.241 320 301 452 198 460 557 172 141 80 125 154 281
2024/20258.190 78 350 182 443 885 923 683 427 808 1.023 887 1.501
2025/20269.088 459 1.575 959 778 904 822 1.495 494 581 802 219 0
Totale 39.257