CINECA IRIS Institutional Research Information System

ZINNAI, ANGELA
 Distribuzione geografica
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Continente #
NA - Nord America 9.399
EU - Europa 8.882
AS - Asia 2.676
AF - Africa 289
SA - Sud America 105
OC - Oceania 90
Continente sconosciuto - Info sul continente non disponibili 5
Totale 21.446
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Nazione #
US - Stati Uniti d'America 8.965
IT - Italia 4.759
SE - Svezia 1.212
CN - Cina 1.103
DE - Germania 639
BG - Bulgaria 625
SG - Singapore 499
CA - Canada 377
GB - Regno Unito 376
TR - Turchia 370
UA - Ucraina 231
VN - Vietnam 228
FI - Finlandia 212
FR - Francia 204
CI - Costa d'Avorio 141
IN - India 132
AT - Austria 115
CH - Svizzera 79
RU - Federazione Russa 77
HK - Hong Kong 74
PK - Pakistan 74
AU - Australia 64
ES - Italia 64
MX - Messico 54
BR - Brasile 52
BE - Belgio 50
NG - Nigeria 49
NL - Olanda 46
IR - Iran 32
JP - Giappone 32
PL - Polonia 32
PT - Portogallo 31
NZ - Nuova Zelanda 26
DZ - Algeria 25
TW - Taiwan 25
ID - Indonesia 24
SN - Senegal 24
PH - Filippine 23
CZ - Repubblica Ceca 20
IE - Irlanda 20
RO - Romania 17
MY - Malesia 16
CL - Cile 14
DK - Danimarca 14
MA - Marocco 14
GR - Grecia 13
AR - Argentina 12
EG - Egitto 12
HR - Croazia 12
KR - Corea 12
IL - Israele 9
RS - Serbia 9
TH - Thailandia 9
ZA - Sudafrica 9
CO - Colombia 8
PE - Perù 8
TN - Tunisia 8
EC - Ecuador 7
SI - Slovenia 6
EU - Europa 4
HU - Ungheria 4
IQ - Iraq 4
KE - Kenya 4
LT - Lituania 4
ME - Montenegro 4
NO - Norvegia 4
PY - Paraguay 3
UZ - Uzbekistan 3
CD - Congo 2
OM - Oman 2
A1 - Anonimo 1
BD - Bangladesh 1
CR - Costa Rica 1
ET - Etiopia 1
HN - Honduras 1
JO - Giordania 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LB - Libano 1
LV - Lettonia 1
MD - Moldavia 1
PR - Porto Rico 1
SK - Slovacchia (Repubblica Slovacca) 1
UY - Uruguay 1
Totale 21.446
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Città #
Serra 1.888
Chandler 1.023
Ann Arbor 1.013
Woodbridge 995
Sofia 621
Houston 614
Ashburn 547
Milan 509
Fairfield 497
Beijing 479
New York 373
Ottawa 332
Izmir 304
Jacksonville 288
Princeton 269
Wilmington 256
Lawrence 231
Seattle 197
Cambridge 193
Nanjing 186
Medford 167
Pisa 165
Singapore 152
Des Moines 145
Abidjan 141
Redwood City 132
Rome 114
Vienna 102
Florence 100
Dong Ket 92
Dearborn 81
Nanchang 79
Bern 74
Bremen 74
Frankfurt am Main 66
Hong Kong 60
Ogden 51
Munich 50
Pune 47
Lagos 45
Lancaster 44
San Diego 44
Jüchen 43
Kunming 41
Livorno 41
Torino 41
Brussels 39
Okara 37
Tianjin 37
Boulder 33
London 32
Changsha 31
Lucca 29
Shenyang 28
Jiaxing 27
Montréal 27
Hebei 26
Los Angeles 26
Redmond 26
Dakar 24
Falls Church 24
Hyderabad 24
Norwalk 23
Warsaw 22
Dallas 21
Brisbane 19
Orange 19
Verona 18
Washington 18
Guangzhou 17
Islamabad 17
Taipei 16
Carrara 15
Hangzhou 15
Bologna 14
Istanbul 14
Perugia 14
Ravenna 14
Turin 14
Dublin 13
Hefei 13
Bari 12
Chengdu 12
Helsinki 12
Marseille 12
Padova 12
Shanghai 12
Capannori 11
Lanzhou 11
Madrid 11
Boardman 10
Catania 10
Kocaeli 10
Napoli 10
Parma 10
Tizi 10
Zhengzhou 10
Agrate 9
Aioicho 9
Amsterdam 9
Totale 13.994
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 552
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 352
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 345
A kinetic method to identify the optimum temperature for beta-glucanase activity 317
The influence of packaging on the time evolution of red wine 226
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 217
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 215
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 204
Supercritical fluid extraction in sunflower seed technology 199
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 191
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 188
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 185
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 181
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 180
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 180
A dilution/sampling apparatus to continuum process monitoring 178
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 170
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 168
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 167
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 166
Influence of glass on the evaporation rate of wines 165
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 165
Glass and wine: a good example of the deep relationship between drinkware and beverage 157
Supercritical fluid extraction of oil from schizochytrium sp. 153
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 153
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 148
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 147
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 147
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 144
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 141
Nutritional value of bread in local and global chains. 137
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 137
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 137
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 136
A reflection of the use of the life cycle assessment tool for agri-food sustainability 135
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 134
null 134
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 134
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 131
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 131
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 130
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 130
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties 129
null 127
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 126
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 126
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 126
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 125
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 122
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 121
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 118
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 115
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 112
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 112
Microbial production of food grade alginates using selected strains of Pseudomonas spp 111
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 111
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 110
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 109
AEROBIC AND ANAEROBIC RESPIRATION OF STORED APPLES AS A FUNCTION OF ENVIRONMENTAL PO2 109
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 109
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 109
La criomacerazione prefermentativa nella produzione di vini di qualità 108
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 108
Spoilage of Italian quality wine aged in oak barrels 107
Essential Oil Composition and Biological Activity of “Pompia”, a Sardinian Citrus Ecotype 107
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 107
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 104
null 104
Automatic control of respiration rate during fruit storage 103
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 103
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 103
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids 102
Temperature and PO2 effects un kinetics of fatty acids oxidation 101
The effect of drought stress on some characteristics of sunflower seeds 101
A mathematical model to describe malolactic fermentation 101
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 101
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 100
L'anidride solforosa: un additivo di largo impiego in enologia 100
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 100
null 100
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 99
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 99
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 99
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 98
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 98
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 97
Cold maceration in production of high quality wine 96
Temperature and PO2 effects on kinetics of fatty acids oxidation 95
Viticulture and enology: present and future perspective for the mediterranean area from tradition to innovation 92
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 92
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 90
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 90
The influence of ripeness stage and growth area on myrtle-leaved orange (chinotto) peel essential oil composition 90
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 89
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 88
Storage of fresh fruits and vegetables in a computer climate 87
Aspetti cinetici della fermentazione alcolica condotta in soluzioni modello e in vini ad elevato residuo zuccherino impiegando un ceppo di lievito disponibile 87
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 87
La selezione clonale del “Sangiovese” nel territorio del Morellino di Scansano 86
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 86
Totale 13.739
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Categoria #
all - tutte 54.705
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 54.705
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.156 0 246 1.091 166 195 212 279 133 202 280 293 59
2020/20212.068 126 50 145 122 235 153 179 166 243 212 130 307
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
2024/2025100 78 22 0 0 0 0 0 0 0 0 0 0
Totale 22.079