IRIS UniCatt

De Faveri, Dante Marco
 Distribuzione geografica
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Continente #
EU - Europa 4.222
NA - Nord America 3.720
AS - Asia 1.683
SA - Sud America 344
AF - Africa 77
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.070
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Nazione #
US - Stati Uniti d'America 3.620
IT - Italia 1.314
DE - Germania 777
SE - Svezia 583
CN - Cina 557
SG - Singapore 541
UA - Ucraina 379
FR - Francia 327
BR - Brasile 283
IE - Irlanda 180
ID - Indonesia 123
GB - Regno Unito 98
FI - Finlandia 97
RU - Federazione Russa 65
AL - Albania 64
IN - India 64
TR - Turchia 64
PL - Polonia 62
CA - Canada 46
BE - Belgio 45
MX - Messico 41
PH - Filippine 41
NL - Olanda 40
PT - Portogallo 39
ES - Italia 36
PK - Pakistan 35
IR - Iran 30
JP - Giappone 30
HK - Hong Kong 25
KR - Corea 24
VN - Vietnam 24
RO - Romania 23
MY - Malesia 21
AR - Argentina 16
CI - Costa d'Avorio 16
TH - Thailandia 16
CO - Colombia 15
IQ - Iraq 15
AU - Australia 13
CZ - Repubblica Ceca 13
HR - Croazia 13
MA - Marocco 13
PE - Perù 12
CL - Cile 11
AE - Emirati Arabi Uniti 10
AT - Austria 10
GR - Grecia 10
CH - Svizzera 9
LB - Libano 9
TW - Taiwan 9
ZA - Sudafrica 9
BD - Bangladesh 8
DZ - Algeria 8
RW - Ruanda 8
BG - Bulgaria 7
CR - Costa Rica 6
EG - Egitto 6
LT - Lituania 6
NG - Nigeria 6
NZ - Nuova Zelanda 6
SI - Slovenia 6
DK - Danimarca 5
EC - Ecuador 5
NP - Nepal 5
AM - Armenia 4
PA - Panama 4
SA - Arabia Saudita 4
AZ - Azerbaigian 3
BI - Burundi 3
CM - Camerun 3
IL - Israele 3
KG - Kirghizistan 3
KH - Cambogia 3
MD - Moldavia 3
NO - Norvegia 3
UZ - Uzbekistan 3
DO - Repubblica Dominicana 2
EU - Europa 2
HU - Ungheria 2
LA - Repubblica Popolare Democratica del Laos 2
SK - Slovacchia (Repubblica Slovacca) 2
UG - Uganda 2
UY - Uruguay 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
BH - Bahrain 1
BJ - Benin 1
CY - Cipro 1
EE - Estonia 1
ET - Etiopia 1
GH - Ghana 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MT - Malta 1
NI - Nicaragua 1
QA - Qatar 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 10.069
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Città #
Chandler 581
Ashburn 396
Singapore 308
Jacksonville 269
San Mateo 184
Dublin 175
Nanjing 145
Ann Arbor 129
Wilmington 117
Jakarta 115
Milan 102
Cattolica 97
Boston 77
Redwood City 72
Marseille 69
Dearborn 68
Fairfield 59
Seattle 59
Warsaw 59
Woodbridge 58
New York 56
Houston 55
Lawrence 51
Rome 50
Mountain View 44
Beijing 43
Princeton 39
Redmond 38
Moscow 36
Nürnberg 36
Fuzhou 32
Izmir 28
Hangzhou 27
Los Angeles 27
Nanchang 27
Boardman 25
Hebei 25
Torino 25
Turin 25
Florence 23
Padova 23
Brussels 22
Guangzhou 22
University Park 22
São Paulo 21
Hong Kong 19
Lancaster 17
Norwalk 17
Abidjan 16
Dallas 16
Shenyang 16
Frankfurt am Main 15
Kunming 15
Shanghai 15
Duncan 14
Indiana 14
Islamabad 14
Munich 14
Naples 14
Parma 14
Düsseldorf 13
Hefei 13
Amsterdam 12
Cambridge 12
Pune 12
Washington 12
Bologna 11
Brescia 11
Chicago 11
Helsinki 11
Ho Chi Minh City 11
Serra 11
Tokyo 11
Brasília 10
Istanbul 10
Jiaxing 10
London 10
Napoli 10
Paris 10
Phoenix 10
Rio de Janeiro 10
Verona 10
Changsha 9
Desenzano Del Garda 9
Genoa 9
Lima 9
Palermo 9
Simi Valley 9
Belo Horizonte 8
Ottawa 8
Rimini 8
Boulder 7
Civitanova Marche 7
Falls Church 7
Madrid 7
Noceto 7
Santa Clara 7
Siena 7
Tianjin 7
Toronto 7
Totale 4.573
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Nome #
Effetto della matrice colloidale sulla stabilità tartarica dei vini 346
Maltodestrine e sciroppi di glucosio da materie prime alternative 272
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 268
Ossigeno e vino in bottiglia 255
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. 249
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 240
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 203
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 181
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 158
Micro-granulate cork stoppers: study on overall and specific migration 157
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 150
Problematiche alimentari da inquinamento indoor 146
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 136
Valorisation of stalks from different grape cultivars for sugars recovery 135
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 134
Enzymatic wheat conditioning 133
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 130
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 124
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 124
Fortificazione degli alimenti, una risposta alla malnutrizione. 122
L'uso dei tappi sintetici in enologia 120
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 120
Effect of bentonite fining on odor active compounds in two different white wine styles 119
Bentonite a mosto = Stabilità + Aromi 119
Process development for maltodextrins and glucose syrup from cassava 115
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 113
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 112
Fermentable sugars recovery from grape stalks for bioethanol production 112
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 112
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 110
Polyphenols microwave assisted extraction from waste grape skins 108
Cassava, fonte alternativa di amidi 106
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 105
Vinegar production from pineapple wastes -preliminary saccharification trials 105
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 103
Design and development of an eco-innovative sorghum snack 103
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 102
Stabilization of fat fraction in walnut-based freeze dried products 102
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 101
Impact of full-scale brewing processes on lager beer nitrogen compounds 99
Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging 99
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 98
Odor-active compound adsorption onto bentonite in a model white wine solution. 97
Grape marc phenolics: extraction kinetics, quality and stability of extracts 96
Bioactive compounds in industrial tomato sauce after processing and storage 96
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 96
Relationships between the inner cellulation of synthetic stoppers and browing of a white wine over eighteen months of storage 95
Comparative performance of synthetic stoppers during the storage of an Italian white wine 94
Avocado oil, suitable ingredient for the production of spreadable chocolate cream. 94
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 94
The Italian standard for coatings in the food industry 93
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 92
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 91
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 91
How foam appearance influences the Italian Consumer's beer perception and preference 89
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 88
Materie prime alternative da Paesi in via di sviluppo 88
Granulation of powder bases for ice creams 86
Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production 85
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 84
Hygienic coatings in the food industry environment the italian standard 83
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 83
Test of red winemaking with "Selector system" wine-makers and "oxyflow" device 82
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. 82
Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction 80
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 80
Selective heat-unstable protein removal by different bentonite labels. 80
Fractionation of a red grape marc extract by colloidal gas aphrons 79
Influence of cultivar on the lignocellulosic fractionation of grape stalks 76
Extraction yield and characterization of Burundian avocado oil obtained by means of malaxation with and without enzymatic aid 72
Improving red winemaking through process modelling 71
Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling 70
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 69
Xylitol recovery from synthetic solutions and fermented hemicellulose hydrolyzates 67
The importance of corking in wine storage 67
Bianco di Custoza Wine - Comparative study of synthetic corks during the storage 66
Influenza dell'ossigeno in macerazione sulla struttura polifenolica ed aromatica di vini rossi di qualità 65
Ricerca e tecnologia alimentare 65
Legge 166 del 19 agosto 2016 63
Comparto: industria enologica 62
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 62
DSC Characterisation of cocoa butter polymorphs 61
Niente dumping per le conserve di pomodoro 61
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 61
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 60
Influence de l'oxygène au cours de la macération sur la structure poliphénolique et aromatique de vins rouges de qualité 60
Industria alimentare. Rischio esplosioni polveri 60
Studio comparativo di tappi sintetici durante lo stoccaggio di vino bianco di Custoza 54
Una rondine non fa primavera 54
L'industria alimentare verso un concetto di qualità globale. Realizzazione di un sistema qualità nell'industria del torrone. 48
Separation processes based on colloidal gas aphrons for the recovery of phenolic compounds 48
Nuove ATEX e sicurezza intrinseca 48
Stabilita termica dell'acido ascorbico e dell'eritorbato di sodio 43
Gelatinization kinetic of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate, 34
Filter equation design in wine making processes 27
Innovation in sodium erythorbate production: the use of membrane reactors 27
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 24
Characterization of starch based edible coatings 23
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 22
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics 21
Totale 10.055
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Categoria #
all - tutte 40.704
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 40.704
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020106 0 0 0 0 0 0 0 0 0 0 0 106
2020/20211.076 51 99 34 117 129 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
2024/20251.722 55 63 184 78 178 109 74 73 319 154 331 104
Totale 10.190