IRIS UniCatt

De Faveri, Dante Marco
 Distribuzione geografica
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Continente #
EU - Europa 4.440
NA - Nord America 4.398
AS - Asia 3.083
SA - Sud America 661
AF - Africa 126
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 5
Totale 12.734
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Nazione #
US - Stati Uniti d'America 4.249
IT - Italia 1.371
SG - Singapore 1.288
CN - Cina 894
DE - Germania 812
SE - Svezia 593
BR - Brasile 533
UA - Ucraina 385
FR - Francia 334
IE - Irlanda 181
VN - Vietnam 142
GB - Regno Unito 131
ID - Indonesia 129
FI - Finlandia 100
IN - India 89
RU - Federazione Russa 78
TR - Turchia 75
PL - Polonia 74
CA - Canada 69
AL - Albania 66
MX - Messico 54
ES - Italia 53
JP - Giappone 52
NL - Olanda 48
PH - Filippine 48
BE - Belgio 47
IQ - Iraq 42
PK - Pakistan 40
PT - Portogallo 40
BD - Bangladesh 38
AR - Argentina 37
HK - Hong Kong 37
IR - Iran 30
ZA - Sudafrica 30
MY - Malesia 26
KR - Corea 24
RO - Romania 23
PE - Perù 22
CL - Cile 19
CO - Colombia 18
CI - Costa d'Avorio 17
MA - Marocco 17
AE - Emirati Arabi Uniti 16
TH - Thailandia 16
CZ - Repubblica Ceca 14
AU - Australia 13
EG - Egitto 13
HR - Croazia 13
AT - Austria 12
EC - Ecuador 11
LB - Libano 11
SA - Arabia Saudita 11
DZ - Algeria 10
GR - Grecia 10
LT - Lituania 10
CH - Svizzera 9
TW - Taiwan 9
UZ - Uzbekistan 9
NP - Nepal 8
RW - Ruanda 8
VE - Venezuela 8
BG - Bulgaria 7
CR - Costa Rica 7
SI - Slovenia 7
AZ - Azerbaigian 6
JM - Giamaica 6
NG - Nigeria 6
NZ - Nuova Zelanda 6
AM - Armenia 5
DK - Danimarca 5
KG - Kirghizistan 5
LK - Sri Lanka 5
PA - Panama 5
PY - Paraguay 5
UY - Uruguay 5
IL - Israele 4
KE - Kenya 4
BH - Bahrain 3
BI - Burundi 3
CM - Camerun 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
JO - Giordania 3
KH - Cambogia 3
MD - Moldavia 3
NO - Norvegia 3
BO - Bolivia 2
EE - Estonia 2
EU - Europa 2
HN - Honduras 2
HU - Ungheria 2
KW - Kuwait 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
OM - Oman 2
SD - Sudan 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
UG - Uganda 2
A1 - Anonimo 1
Totale 12.708
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Città #
Chandler 581
Ashburn 508
Singapore 460
Jacksonville 270
San Mateo 184
Dublin 176
Beijing 168
Nanjing 145
Ann Arbor 129
Wilmington 117
Jakarta 115
Milan 110
Dallas 101
Cattolica 97
New York 85
Boston 82
Hefei 82
Los Angeles 77
Redwood City 72
Marseille 70
Warsaw 69
Dearborn 68
Seattle 63
Fairfield 59
Houston 59
Woodbridge 58
Rome 56
Ho Chi Minh City 51
Lawrence 51
São Paulo 49
Mountain View 44
Princeton 39
Hanoi 38
Redmond 38
Moscow 37
Buffalo 36
Nürnberg 36
Fuzhou 32
Tokyo 32
Hong Kong 31
Munich 31
The Dalles 31
Boardman 30
Izmir 28
Frankfurt am Main 27
Hangzhou 27
Nanchang 27
Turin 27
Hebei 25
Torino 25
Brussels 24
Florence 23
Guangzhou 23
Padova 23
University Park 22
Phoenix 19
Chicago 18
Rio de Janeiro 18
Abidjan 17
Lancaster 17
Norwalk 17
Shanghai 17
Amsterdam 16
London 16
Shenyang 16
Atlanta 15
Brasília 15
Kunming 15
Naples 15
Santa Clara 15
Denver 14
Duncan 14
Indiana 14
Islamabad 14
Istanbul 14
Montreal 14
Parma 14
Stockholm 14
Bologna 13
Brooklyn 13
Düsseldorf 13
Kent 13
Lima 13
Orem 13
Palermo 13
Cambridge 12
Helsinki 12
Pune 12
Washington 12
Baghdad 11
Belo Horizonte 11
Brescia 11
Changsha 11
Johannesburg 11
Serra 11
Toronto 11
Dhaka 10
Jiaxing 10
Napoli 10
Paris 10
Totale 5.582
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Nome #
Effetto della matrice colloidale sulla stabilità tartarica dei vini 370
Maltodestrine e sciroppi di glucosio da materie prime alternative 299
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 293
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. 276
Ossigeno e vino in bottiglia 274
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 274
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 225
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 211
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 193
Micro-granulate cork stoppers: study on overall and specific migration 185
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 183
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 170
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 169
Problematiche alimentari da inquinamento indoor 168
Enzymatic wheat conditioning 167
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 165
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 160
Effect of bentonite fining on odor active compounds in two different white wine styles 159
Valorisation of stalks from different grape cultivars for sugars recovery 159
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 151
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 150
L'uso dei tappi sintetici in enologia 143
Fortificazione degli alimenti, una risposta alla malnutrizione. 140
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 140
Vinegar production from pineapple wastes -preliminary saccharification trials 139
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 137
Bentonite a mosto = Stabilità + Aromi 136
Stabilization of fat fraction in walnut-based freeze dried products 136
Fermentable sugars recovery from grape stalks for bioethanol production 135
Process development for maltodextrins and glucose syrup from cassava 135
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 133
Polyphenols microwave assisted extraction from waste grape skins 132
Relationships between the inner cellulation of synthetic stoppers and browing of a white wine over eighteen months of storage 130
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 130
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 129
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 128
Design and development of an eco-innovative sorghum snack 128
Grape marc phenolics: extraction kinetics, quality and stability of extracts 126
Bioactive compounds in industrial tomato sauce after processing and storage 126
Impact of full-scale brewing processes on lager beer nitrogen compounds 125
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 125
Cassava, fonte alternativa di amidi 125
Avocado oil, suitable ingredient for the production of spreadable chocolate cream. 125
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 124
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 122
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 122
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 121
Odor-active compound adsorption onto bentonite in a model white wine solution. 120
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 120
How foam appearance influences the Italian Consumer's beer perception and preference 119
Fractionation of a red grape marc extract by colloidal gas aphrons 116
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 116
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 116
Comparative performance of synthetic stoppers during the storage of an Italian white wine 115
The Italian standard for coatings in the food industry 115
Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging 114
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 113
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. 113
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 112
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 111
Materie prime alternative da Paesi in via di sviluppo 109
Granulation of powder bases for ice creams 109
Extraction yield and characterization of Burundian avocado oil obtained by means of malaxation with and without enzymatic aid 109
Test of red winemaking with "Selector system" wine-makers and "oxyflow" device 104
Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production 104
Hygienic coatings in the food industry environment the italian standard 102
Selective heat-unstable protein removal by different bentonite labels. 102
Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction 99
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 99
Influence de l'oxygène au cours de la macération sur la structure poliphénolique et aromatique de vins rouges de qualité 95
Improving red winemaking through process modelling 92
The importance of corking in wine storage 92
Influence of cultivar on the lignocellulosic fractionation of grape stalks 92
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 91
Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling 91
DSC Characterisation of cocoa butter polymorphs 90
Comparto: industria enologica 87
Xylitol recovery from synthetic solutions and fermented hemicellulose hydrolyzates 86
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 85
Ricerca e tecnologia alimentare 83
Niente dumping per le conserve di pomodoro 81
Influenza dell'ossigeno in macerazione sulla struttura polifenolica ed aromatica di vini rossi di qualità 80
Legge 166 del 19 agosto 2016 80
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 80
Bianco di Custoza Wine - Comparative study of synthetic corks during the storage 79
L'industria alimentare verso un concetto di qualità globale. Realizzazione di un sistema qualità nell'industria del torrone. 77
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 77
Una rondine non fa primavera 76
Industria alimentare. Rischio esplosioni polveri 75
Safe design in Dryers for Food Industry 69
Separation processes based on colloidal gas aphrons for the recovery of phenolic compounds 67
Nuove ATEX e sicurezza intrinseca 66
Studio comparativo di tappi sintetici durante lo stoccaggio di vino bianco di Custoza 65
Stabilita termica dell'acido ascorbico e dell'eritorbato di sodio 59
Gelatinization kinetic of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate, 54
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics 54
Innovation in sodium erythorbate production: the use of membrane reactors 53
Characterization of starch based edible coatings 52
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 49
Filter equation design in wine making processes 44
Totale 12.551
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Categoria #
all - tutte 49.030
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 49.030
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021646 0 0 0 0 0 82 136 46 126 58 152 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
2025/20262.529 762 177 324 363 842 61 0 0 0 0 0 0
Totale 12.854