IRIS UniCatt

De Faveri, Dante Marco
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.599
EU - Europa 4.750
AS - Asia 4.014
SA - Sud America 732
AF - Africa 147
OC - Oceania 23
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.270
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.406
SG - Singapore 1.565
IT - Italia 1.458
CN - Cina 1.005
DE - Germania 836
SE - Svezia 593
BR - Brasile 571
FR - Francia 448
VN - Vietnam 430
UA - Ucraina 387
IE - Irlanda 181
GB - Regno Unito 167
ID - Indonesia 133
IN - India 121
HK - Hong Kong 113
FI - Finlandia 109
JP - Giappone 97
CA - Canada 91
RU - Federazione Russa 85
TR - Turchia 81
PL - Polonia 79
MX - Messico 68
AL - Albania 66
BD - Bangladesh 58
ES - Italia 58
PH - Filippine 56
IQ - Iraq 55
NL - Olanda 55
AR - Argentina 52
BE - Belgio 50
PK - Pakistan 48
PT - Portogallo 41
ZA - Sudafrica 35
MY - Malesia 33
IR - Iran 30
PE - Perù 26
KR - Corea 25
RO - Romania 24
TH - Thailandia 23
CL - Cile 21
CO - Colombia 21
MA - Marocco 19
SA - Arabia Saudita 18
AE - Emirati Arabi Uniti 17
CI - Costa d'Avorio 17
CZ - Repubblica Ceca 15
EG - Egitto 15
AU - Australia 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 9
JM - Giamaica 9
PY - Paraguay 8
RW - Ruanda 8
BG - Bulgaria 7
NZ - Nuova Zelanda 7
SI - Slovenia 7
AZ - Azerbaigian 6
NG - Nigeria 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
EE - Estonia 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
EU - Europa 2
GA - Gabon 2
HN - Honduras 2
HU - Ungheria 2
KZ - Kazakistan 2
NI - Nicaragua 2
PS - Palestinian Territory 2
Totale 15.231
Salva come PNG Salva come JPEG
Città #
Singapore 719
Ashburn 704
Chandler 581
San Jose 494
Jacksonville 272
Beijing 184
San Mateo 184
Dublin 176
Nanjing 145
Ho Chi Minh City 144
Ann Arbor 129
Milan 125
Wilmington 118
Jakarta 116
Hanoi 109
Dallas 104
Los Angeles 102
Lauterbourg 100
New York 98
Cattolica 97
Hong Kong 96
Boston 83
Hefei 83
Tokyo 76
Redwood City 72
Warsaw 72
Marseille 70
Dearborn 68
Houston 65
Seattle 64
The Dalles 60
Fairfield 59
Rome 59
Woodbridge 58
São Paulo 52
Lawrence 51
Mountain View 44
Frankfurt am Main 42
Princeton 39
Moscow 38
Redmond 38
Buffalo 36
Nürnberg 36
Santa Clara 34
Fuzhou 32
Orem 32
Munich 31
Boardman 30
Hangzhou 29
Guangzhou 28
Izmir 28
Nanchang 27
Turin 27
Brussels 25
Hebei 25
Torino 25
Atlanta 24
Florence 24
Phoenix 24
Padova 23
University Park 22
Helsinki 21
Chicago 20
Da Nang 20
London 20
Paris 20
Brooklyn 19
Chennai 19
Lancaster 19
Rio de Janeiro 19
Bologna 18
Naples 18
Norwalk 18
Shanghai 18
Abidjan 17
Amsterdam 17
Palermo 17
Washington 17
Baghdad 16
Shenyang 16
Brasília 15
Istanbul 15
Kunming 15
Montreal 15
Poplar 15
Denver 14
Duncan 14
Indiana 14
Islamabad 14
Kent 14
Parma 14
Stockholm 14
Düsseldorf 13
Hải Dương 13
Johannesburg 13
Lima 13
Pune 13
San Francisco 13
Tashkent 13
Toronto 13
Totale 7.178
Salva come PNG Salva come JPEG
Nome #
Effetto della matrice colloidale sulla stabilità tartarica dei vini 394
Maltodestrine e sciroppi di glucosio da materie prime alternative 320
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 319
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 315
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. 308
Ossigeno e vino in bottiglia 296
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 247
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 243
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 218
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 215
Micro-granulate cork stoppers: study on overall and specific migration 213
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 208
Effect of bentonite fining on odor active compounds in two different white wine styles 206
Enzymatic wheat conditioning 203
Valorisation of stalks from different grape cultivars for sugars recovery 190
Problematiche alimentari da inquinamento indoor 189
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 189
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 187
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 185
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 180
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 180
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 175
Relationships between the inner cellulation of synthetic stoppers and browing of a white wine over eighteen months of storage 168
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 165
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 164
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 163
Stabilization of fat fraction in walnut-based freeze dried products 163
Bentonite a mosto = Stabilità + Aromi 162
Vinegar production from pineapple wastes -preliminary saccharification trials 162
L'uso dei tappi sintetici in enologia 158
Design and development of an eco-innovative sorghum snack 158
Fermentable sugars recovery from grape stalks for bioethanol production 157
Avocado oil, suitable ingredient for the production of spreadable chocolate cream. 156
Polyphenols microwave assisted extraction from waste grape skins 155
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 155
The Italian standard for coatings in the food industry 154
Process development for maltodextrins and glucose syrup from cassava 154
Fortificazione degli alimenti, una risposta alla malnutrizione. 153
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 150
Grape marc phenolics: extraction kinetics, quality and stability of extracts 149
Granulation of powder bases for ice creams 149
Bioactive compounds in industrial tomato sauce after processing and storage 149
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 149
Fractionation of a red grape marc extract by colloidal gas aphrons 148
How foam appearance influences the Italian Consumer's beer perception and preference 147
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 146
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 145
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 145
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 144
Odor-active compound adsorption onto bentonite in a model white wine solution. 144
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 143
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 143
Impact of full-scale brewing processes on lager beer nitrogen compounds 142
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 139
Cassava, fonte alternativa di amidi 139
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 137
Extraction yield and characterization of Burundian avocado oil obtained by means of malaxation with and without enzymatic aid 137
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 136
DSC Characterisation of cocoa butter polymorphs 135
Materie prime alternative da Paesi in via di sviluppo 135
Comparative performance of synthetic stoppers during the storage of an Italian white wine 132
Selective heat-unstable protein removal by different bentonite labels. 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 130
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 128
Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging 122
Hygienic coatings in the food industry environment the italian standard 119
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 116
Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction 115
The importance of corking in wine storage 115
Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling 114
Safe design in Dryers for Food Industry 113
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 113
Improving red winemaking through process modelling 110
Influence of cultivar on the lignocellulosic fractionation of grape stalks 108
Niente dumping per le conserve di pomodoro 108
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 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 104
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 102
Xylitol recovery from synthetic solutions and fermented hemicellulose hydrolyzates 101
Comparto: industria enologica 100
Legge 166 del 19 agosto 2016 100
Una rondine non fa primavera 98
Separation processes based on colloidal gas aphrons for the recovery of phenolic compounds 97
Nuove ATEX e sicurezza intrinseca 97
L'industria alimentare verso un concetto di qualità globale. Realizzazione di un sistema qualità nell'industria del torrone. 96
Gelatinization kinetic of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate, 94
Ricerca e tecnologia alimentare 94
Influenza dell'ossigeno in macerazione sulla struttura polifenolica ed aromatica di vini rossi di qualità 91
Industria alimentare. Rischio esplosioni polveri 90
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 86
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 83
Studio comparativo di tappi sintetici durante lo stoccaggio di vino bianco di Custoza 83
Characterization of starch based edible coatings 81
Stabilita termica dell'acido ascorbico e dell'eritorbato di sodio 75
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics 73
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 69
Innovation in sodium erythorbate production: the use of membrane reactors 67
Totale 14.990
Salva come PNG Salva come JPEG
Categoria #
all - tutte 57.478
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 57.478
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20264.998 762 177 324 363 842 304 1.021 263 343 371 117 111
2026/2027149 149 0 0 0 0 0 0 0 0 0 0 0
Totale 15.472