CINECA IRIS Institutional Research Information System

ZINNAI, ANGELA
 Distribuzione geografica
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Continente #
NA - Nord America 16.337
EU - Europa 10.838
AS - Asia 10.019
SA - Sud America 1.323
AF - Africa 516
OC - Oceania 105
Continente sconosciuto - Info sul continente non disponibili 8
Totale 39.146
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Nazione #
US - Stati Uniti d'America 15.599
IT - Italia 5.294
SG - Singapore 3.031
CN - Cina 2.902
HK - Hong Kong 1.403
SE - Svezia 1.230
BR - Brasile 1.059
DE - Germania 827
VN - Vietnam 752
BG - Bulgaria 632
GB - Regno Unito 632
CA - Canada 549
FR - Francia 531
TR - Turchia 509
FI - Finlandia 344
RU - Federazione Russa 291
JP - Giappone 258
KR - Corea 258
IN - India 257
UA - Ucraina 255
CI - Costa d'Avorio 142
MX - Messico 130
AT - Austria 129
MA - Marocco 116
PK - Pakistan 115
NL - Olanda 106
ES - Italia 103
CH - Svizzera 97
AU - Australia 78
AR - Argentina 77
PL - Polonia 67
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
EC - Ecuador 33
RO - Romania 33
CL - Cile 32
EG - Egitto 32
SA - Arabia Saudita 31
UZ - Uzbekistan 30
SN - Senegal 28
NZ - Nuova Zelanda 26
CO - Colombia 25
TH - Thailandia 25
CZ - Repubblica Ceca 24
IE - Irlanda 24
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 12
JM - Giamaica 11
AE - Emirati Arabi Uniti 10
AL - Albania 10
BO - Bolivia 10
ET - Etiopia 10
HN - Honduras 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 39.092
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Città #
Serra 1.889
Ashburn 1.678
Singapore 1.613
Hong Kong 1.375
Dallas 1.232
Santa Clara 1.080
Chandler 1.023
Ann Arbor 1.013
Woodbridge 995
San Jose 966
Beijing 745
Houston 630
Sofia 626
Shanghai 604
Milan 551
Fairfield 498
New York 443
Ottawa 339
Hefei 312
Izmir 305
Jacksonville 291
Boardman 290
Princeton 269
Wilmington 262
Seoul 241
Council Bluffs 239
Lawrence 232
Pisa 227
Lauterbourg 226
Los Angeles 223
Cambridge 221
Tokyo 212
Seattle 207
Ho Chi Minh City 188
Nanjing 186
Medford 167
Rome 153
Munich 148
Des Moines 146
Abidjan 142
Basingstoke 139
Hanoi 133
Redwood City 132
Florence 130
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
Orem 50
Pune 48
San Diego 47
Lagos 46
Warsaw 45
Lancaster 44
Lucca 44
Jüchen 43
Kunming 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
Atlanta 31
Shenyang 30
Brisbane 28
Fuzhou 28
Hyderabad 28
Dakar 27
Jiaxing 27
Montréal 27
Turin 27
Hebei 26
Redmond 26
Rio de Janeiro 26
Columbus 25
Paris 25
Phoenix 25
Amsterdam 24
Belo Horizonte 24
Brooklyn 24
Falls Church 24
Totale 25.410
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 811
A kinetic method to identify the optimum temperature for beta-glucanase activity 581
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 545
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
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
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 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
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
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 256
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 250
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
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
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 245
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
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties 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
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 229
Supercritical fluid extraction of oil from schizochytrium sp. 225
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 225
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 218
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 213
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
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
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
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 203
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
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 198
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
A reflection of the use of the life cycle assessment tool for agri-food sustainability 194
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 193
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 192
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 192
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 192
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 190
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 189
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 189
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 188
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
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 188
Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review 186
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 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
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 176
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 176
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 175
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
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 172
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
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
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 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
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil 161
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 161
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 161
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
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 157
Essential Oil Composition and Biological Activity of “Pompia”, a Sardinian Citrus Ecotype 157
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
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
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
The effect of drought stress on some characteristics of sunflower seeds 152
Spoilage of Italian quality wine aged in oak barrels 152
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids 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
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
Totale 22.029
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Categoria #
all - tutte 106.720
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 106.720
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20269.547 459 1.575 959 778 904 822 1.495 494 581 802 365 313
2026/2027137 137 0 0 0 0 0 0 0 0 0 0 0
Totale 39.853