IRIS UniCatt

De Faveri, Dante Marco
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.354
EU - Europa 4.710
AS - Asia 3.986
SA - Sud America 718
AF - Africa 147
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.942
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.181
SG - Singapore 1.563
IT - Italia 1.430
CN - Cina 1.000
DE - Germania 834
SE - Svezia 593
BR - Brasile 563
FR - Francia 447
VN - Vietnam 425
UA - Ucraina 387
IE - Irlanda 181
GB - Regno Unito 165
ID - Indonesia 133
IN - India 120
HK - Hong Kong 111
FI - Finlandia 109
JP - Giappone 97
RU - Federazione Russa 84
CA - Canada 82
TR - Turchia 81
PL - Polonia 79
AL - Albania 66
MX - Messico 63
ES - Italia 56
IQ - Iraq 55
NL - Olanda 55
PH - Filippine 54
BD - Bangladesh 53
BE - Belgio 50
AR - Argentina 49
PK - Pakistan 48
PT - Portogallo 40
ZA - Sudafrica 35
MY - Malesia 31
IR - Iran 30
KR - Corea 25
PE - Perù 25
RO - Romania 24
CL - Cile 20
CO - Colombia 20
MA - Marocco 19
TH - Thailandia 19
SA - Arabia Saudita 18
AE - Emirati Arabi Uniti 17
CI - Costa d'Avorio 17
EG - Egitto 15
AU - Australia 14
CZ - Repubblica Ceca 14
NP - Nepal 14
AT - Austria 13
HR - Croazia 13
UZ - Uzbekistan 13
CH - Svizzera 12
DZ - Algeria 12
VE - Venezuela 12
EC - Ecuador 11
LB - Libano 11
GR - Grecia 10
LT - Lituania 10
TW - Taiwan 10
CR - Costa Rica 8
PY - Paraguay 8
RW - Ruanda 8
BG - Bulgaria 7
SI - Slovenia 7
AZ - Azerbaigian 6
JM - Giamaica 6
NG - Nigeria 6
NZ - Nuova Zelanda 6
AM - Armenia 5
DK - Danimarca 5
IL - Israele 5
JO - Giordania 5
KE - Kenya 5
KG - Kirghizistan 5
LK - Sri Lanka 5
PA - Panama 5
UY - Uruguay 5
BO - Bolivia 4
CM - Camerun 4
MD - Moldavia 4
BH - Bahrain 3
BI - Burundi 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
GH - Ghana 3
KH - Cambogia 3
KW - Kuwait 3
LA - Repubblica Popolare Democratica del Laos 3
NO - Norvegia 3
OM - Oman 3
SK - Slovacchia (Repubblica Slovacca) 3
EE - Estonia 2
EU - Europa 2
GA - Gabon 2
HN - Honduras 2
HU - Ungheria 2
KZ - Kazakistan 2
NI - Nicaragua 2
PS - Palestinian Territory 2
Totale 14.906
Salva come PNG Salva come JPEG
Città #
Singapore 717
Ashburn 659
Chandler 581
San Jose 489
Jacksonville 270
San Mateo 184
Beijing 180
Dublin 176
Nanjing 145
Ho Chi Minh City 141
Ann Arbor 129
Milan 124
Wilmington 117
Jakarta 116
Hanoi 109
Dallas 102
Lauterbourg 100
Los Angeles 99
Cattolica 97
New York 96
Hong Kong 94
Boston 83
Hefei 83
Tokyo 76
Redwood City 72
Warsaw 72
Marseille 70
Dearborn 68
Seattle 64
Houston 61
Fairfield 59
Rome 59
Woodbridge 58
São Paulo 52
Lawrence 51
The Dalles 49
Mountain View 44
Frankfurt am Main 42
Princeton 39
Moscow 38
Redmond 38
Buffalo 36
Nürnberg 36
Fuzhou 32
Orem 32
Munich 31
Boardman 30
Hangzhou 29
Guangzhou 28
Izmir 28
Nanchang 27
Santa Clara 27
Turin 27
Brussels 25
Hebei 25
Torino 25
Florence 24
Padova 23
Phoenix 23
University Park 22
Helsinki 21
Atlanta 20
Da Nang 20
Paris 20
Chicago 19
London 19
Rio de Janeiro 19
Bologna 18
Chennai 18
Naples 18
Shanghai 18
Abidjan 17
Amsterdam 17
Lancaster 17
Norwalk 17
Baghdad 16
Shenyang 16
Brasília 15
Istanbul 15
Kunming 15
Montreal 15
Palermo 15
Poplar 15
Brooklyn 14
Denver 14
Duncan 14
Indiana 14
Islamabad 14
Parma 14
Stockholm 14
Washington 14
Düsseldorf 13
Hải Dương 13
Johannesburg 13
Kent 13
Lima 13
Pune 13
Tashkent 13
Toronto 13
Cambridge 12
Totale 7.061
Salva come PNG Salva come JPEG
Nome #
Effetto della matrice colloidale sulla stabilità tartarica dei vini 392
Maltodestrine e sciroppi di glucosio da materie prime alternative 316
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 314
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 314
Realizzazione di una produzione di olio di avocado in Burundi (Olio per la vita) nel rispetto dei requisiti di qualità e sicurezza alimentare tramite un approccio integrato. 304
Ossigeno e vino in bottiglia 293
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 245
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 241
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 214
Micro-granulate cork stoppers: study on overall and specific migration 212
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 211
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 205
Effect of bentonite fining on odor active compounds in two different white wine styles 197
Enzymatic wheat conditioning 196
Valorisation of stalks from different grape cultivars for sugars recovery 189
Problematiche alimentari da inquinamento indoor 188
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 185
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 185
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 184
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 177
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 175
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 163
Relationships between the inner cellulation of synthetic stoppers and browing of a white wine over eighteen months of storage 162
Modelling of the impact of bentonite treatment on “Muscat blanc” must before of “prise de mousse” in the production of Asti DOCG aromatic sweet sparkling wine 162
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 160
Vinegar production from pineapple wastes -preliminary saccharification trials 160
Bentonite a mosto = Stabilità + Aromi 156
Stabilization of fat fraction in walnut-based freeze dried products 156
L'uso dei tappi sintetici in enologia 155
Fermentable sugars recovery from grape stalks for bioethanol production 154
Design and development of an eco-innovative sorghum snack 154
The Italian standard for coatings in the food industry 152
Polyphenols microwave assisted extraction from waste grape skins 152
Fortificazione degli alimenti, una risposta alla malnutrizione. 151
Avocado oil, suitable ingredient for the production of spreadable chocolate cream. 151
Process development for maltodextrins and glucose syrup from cassava 151
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 151
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 150
Granulation of powder bases for ice creams 147
Bioactive compounds in industrial tomato sauce after processing and storage 147
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 146
Grape marc phenolics: extraction kinetics, quality and stability of extracts 145
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 145
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 145
Fractionation of a red grape marc extract by colloidal gas aphrons 144
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 143
How foam appearance influences the Italian Consumer's beer perception and preference 143
Impact of full-scale brewing processes on lager beer nitrogen compounds 142
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 141
Odor-active compound adsorption onto bentonite in a model white wine solution. 141
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 140
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 140
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 140
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 137
Cassava, fonte alternativa di amidi 137
Materie prime alternative da Paesi in via di sviluppo 133
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 132
Comparative performance of synthetic stoppers during the storage of an Italian white wine 131
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 131
The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. 131
Test of red winemaking with "Selector system" wine-makers and "oxyflow" device 128
Selective heat-unstable protein removal by different bentonite labels. 128
Extraction yield and characterization of Burundian avocado oil obtained by means of malaxation with and without enzymatic aid 128
DSC Characterisation of cocoa butter polymorphs 124
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 122
Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging 121
Hygienic coatings in the food industry environment the italian standard 118
Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production 117
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 115
The importance of corking in wine storage 114
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 112
Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction 111
Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling 111
Improving red winemaking through process modelling 109
Niente dumping per le conserve di pomodoro 107
Influence of cultivar on the lignocellulosic fractionation of grape stalks 106
Safe design in Dryers for Food Industry 105
Bianco di Custoza Wine - Comparative study of synthetic corks during the storage 104
Influence de l'oxygène au cours de la macération sur la structure poliphénolique et aromatique de vins rouges de qualité 102
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 102
Comparto: industria enologica 99
Xylitol recovery from synthetic solutions and fermented hemicellulose hydrolyzates 99
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 99
Legge 166 del 19 agosto 2016 99
Una rondine non fa primavera 98
Nuove ATEX e sicurezza intrinseca 96
Separation processes based on colloidal gas aphrons for the recovery of phenolic compounds 95
Ricerca e tecnologia alimentare 93
Gelatinization kinetic of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate, 91
L'industria alimentare verso un concetto di qualità globale. Realizzazione di un sistema qualità nell'industria del torrone. 91
Influenza dell'ossigeno in macerazione sulla struttura polifenolica ed aromatica di vini rossi di qualità 90
Industria alimentare. Rischio esplosioni polveri 89
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 85
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 82
Studio comparativo di tappi sintetici durante lo stoccaggio di vino bianco di Custoza 81
Characterization of starch based edible coatings 80
Stabilita termica dell'acido ascorbico e dell'eritorbato di sodio 72
Innovation in sodium erythorbate production: the use of membrane reactors 67
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics 67
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 64
Totale 14.679
Salva come PNG Salva come JPEG
Categoria #
all - tutte 53.994
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 53.994
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021198 0 0 0 0 0 0 0 0 0 0 152 46
2021/20221.023 70 91 31 61 65 54 76 174 64 45 128 164
2022/20231.940 253 288 134 255 108 239 147 183 160 56 74 43
2023/20241.159 52 270 66 132 67 159 47 58 26 47 134 101
2024/20251.857 55 63 184 78 178 109 74 73 319 154 331 239
2025/20264.819 762 177 324 363 842 304 1.021 263 343 371 49 0
Totale 15.144