IRIS UniCatt

Lambri, Milena
 Distribuzione geografica
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Continente #
EU - Europa 8.915
NA - Nord America 7.202
AS - Asia 5.092
SA - Sud America 1.131
AF - Africa 186
OC - Oceania 85
Continente sconosciuto - Info sul continente non disponibili 9
Totale 22.620
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Nazione #
US - Stati Uniti d'America 6.977
IT - Italia 3.684
SG - Singapore 2.176
CN - Cina 1.501
DE - Germania 1.145
SE - Svezia 1.101
BR - Brasile 941
FR - Francia 632
UA - Ucraina 621
IE - Irlanda 296
GB - Regno Unito 286
VN - Vietnam 253
FI - Finlandia 218
ID - Indonesia 194
RU - Federazione Russa 156
IN - India 154
TR - Turchia 131
PL - Polonia 116
CA - Canada 114
NL - Olanda 105
ES - Italia 97
PT - Portogallo 78
HK - Hong Kong 76
BE - Belgio 75
JP - Giappone 71
MX - Messico 67
AU - Australia 65
BD - Bangladesh 62
AR - Argentina 58
PH - Filippine 56
AL - Albania 53
PK - Pakistan 53
KR - Corea 52
ZA - Sudafrica 51
IQ - Iraq 42
CI - Costa d'Avorio 40
IR - Iran 38
MY - Malesia 37
PE - Perù 30
CH - Svizzera 29
CO - Colombia 26
RO - Romania 25
GR - Grecia 23
AT - Austria 22
CZ - Repubblica Ceca 22
EC - Ecuador 22
TH - Thailandia 22
IL - Israele 20
LT - Lituania 20
TW - Taiwan 20
HR - Croazia 18
MA - Marocco 18
NZ - Nuova Zelanda 18
CL - Cile 15
UZ - Uzbekistan 15
AE - Emirati Arabi Uniti 14
LB - Libano 14
SA - Arabia Saudita 14
CR - Costa Rica 13
JO - Giordania 13
DK - Danimarca 12
PY - Paraguay 12
UY - Uruguay 12
RS - Serbia 11
SI - Slovenia 11
VE - Venezuela 11
BG - Bulgaria 10
EG - Egitto 10
HU - Ungheria 10
TN - Tunisia 10
AZ - Azerbaigian 9
KE - Kenya 9
NG - Nigeria 9
NP - Nepal 9
RW - Ruanda 8
PA - Panama 7
AM - Armenia 6
NO - Norvegia 6
CY - Cipro 5
DZ - Algeria 5
ET - Etiopia 5
EU - Europa 5
HN - Honduras 5
JM - Giamaica 5
CM - Camerun 4
KH - Cambogia 4
KZ - Kazakistan 4
MD - Moldavia 4
ME - Montenegro 4
SK - Slovacchia (Repubblica Slovacca) 4
TT - Trinidad e Tobago 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
BI - Burundi 3
EE - Estonia 3
GE - Georgia 3
KG - Kirghizistan 3
LA - Repubblica Popolare Democratica del Laos 3
LK - Sri Lanka 3
LU - Lussemburgo 3
Totale 22.562
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Città #
Ashburn 935
Singapore 810
Chandler 801
Jacksonville 389
Milan 379
Beijing 350
San Mateo 270
Dublin 261
Nanjing 195
Ann Arbor 188
New York 183
Jakarta 181
Los Angeles 159
Redwood City 158
Munich 156
Wilmington 153
Rome 144
Hefei 140
Marseille 122
Boston 120
Fairfield 119
Cattolica 111
Dallas 98
Princeton 97
Seattle 96
São Paulo 95
Torino 90
Warsaw 88
Ho Chi Minh City 81
Hanoi 77
Houston 77
Dearborn 76
Woodbridge 73
Florence 72
Turin 71
Moscow 69
Buffalo 68
Hangzhou 67
Boardman 64
Helsinki 63
Mountain View 63
Redmond 60
Lawrence 58
Hong Kong 57
Izmir 57
Frankfurt am Main 54
Palermo 49
London 43
Padova 43
Bologna 42
Menlo Park 42
The Dalles 41
Abidjan 40
Kent 39
Nanchang 39
Phoenix 39
Shenyang 39
Brussels 38
Tokyo 38
Norwalk 35
Parma 35
Rio de Janeiro 35
Bari 34
Verona 34
Nürnberg 33
Shanghai 33
Fuzhou 32
Naples 32
Chicago 31
Seoul 31
Guangzhou 28
Napoli 28
University Park 28
Adelaide 27
Santa Clara 27
Charlotte 25
Hebei 25
Brooklyn 24
Montreal 24
Denver 23
Düsseldorf 23
Johannesburg 23
Tianjin 23
Amsterdam 22
Pune 22
Ankara 21
Kunming 21
Lancaster 21
Toronto 21
Belo Horizonte 20
Cambridge 20
Catania 19
North Bergen 19
Caserta 18
Chennai 18
Des Moines 18
Duncan 18
Jiaxing 18
Lauterbourg 18
Pescara 18
Totale 9.652
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Nome #
Tecniche di macerazione e cinetiche di estrazione dei composti fenolici nella vinificazione in rosso 436
Innovative confectionery products based on hazelnut paste and probiotics 375
Effetto della matrice colloidale sulla stabilità tartarica dei vini 370
Aggiornamenti sull'uso della bentonite in enologia. 366
Cioccolato italiano - Analisi dei fattori che ne influenzano la shelf-life. 344
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. 275
Ossigeno e vino in bottiglia 274
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 274
Grape seed powder as an alternative to bentonite for wine fining 258
Valorizzazione di vini rossi romagnoli attraverso l’impiego di alcuni chiarificanti di origine vegetale: nuovi stili enologici per il mercato dei vini vegan. 256
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation 249
Filiera del cioccolato - Conservabilità degli ingredienti per sedici mesi di stoccaggio. 249
Chitosan as bentonite replacement for white wine fining 242
Analisi sensoriale: quali vantaggi ? 239
I problemi di tenuta della tappatura delle bottiglie di vino in relazione all'impiego del tappo in sughero 229
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 225
Detection of markers from premature wine oxidation (or random oxidation) of white wines closed with cork stoppers 218
Caffè - Macinazione per espresso. 216
VIVA: la percezione sensoriale nella produzione sostenibile del vino e dei suoi contesti. 214
Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality 206
Micro-granulate cork stoppers: study on overall and specific migration 185
Consumer interest in specialty beers in three European markets 183
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 183
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 177
Influenza delle tecniche di macerazione sul profilo cromatico e fenolico di vini rossi tipici 172
Processi di vinificazione in rosso: tecniche innovative di macerazione 172
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 169
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 165
PEF treatment of must and wine for on-line clarifying and fining 164
Use of grape seeds to reduce haze formation in white wines 162
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
Tappo alternativo cercasi 157
Ingredienti e ingegneria di prodotto. Come costruire gli alimenti del futuro 154
Bentonite: la matrice vino ne influenza sia l'affinità che l'efficacia 152
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 150
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 149
Esperienze di vinificazione di uve Pinot nero e Petit rouge della Valle d'Aosta 148
The hedonic response to chocolate and beverage pairing: A preliminary study 148
Expo 2015 - Il Cluster del Cacao 144
Food uses of pineapple waste and by-products: a review. 144
L'uso dei tappi sintetici in enologia 143
A preliminary study investigating consumer preference for cheese and beer pairings 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
Relazione tra tecniche di vinificazione e formazione degli antociani copigmentati nel vino 136
Bentonite a mosto = Stabilità + Aromi 136
Stabilization of fat fraction in walnut-based freeze dried products 136
Process development for maltodextrins and glucose syrup from cassava 135
Machine Learning aided Molecular Modelling of Taste to Identify Food Fingerprints 134
Alternatives to cork 133
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 133
Assessing consumers’ attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy 131
Evoluzione dei composti coloranti dei vini rossi durante l'affinamento in legno 130
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
Ruolo delle tecniche di macerazione sulla composizione del vino 127
The innovative use of bentonite in red wine stabilization. 127
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
Avocado oil, suitable ingredient for the production of spreadable chocolate cream. 125
L'aceto balsamico tradizionale di Modena: ineguagliabile creazione 124
Cassava, fonte alternativa di amidi 124
Impiego di bentonite su mosto e vino di una cultivar aromatica 124
Impact of toasting parameters on the colour of coffee 123
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 122
APPARATO E RELATIVO PROCEDIMENTO PER LA VINIFICAZIONE DI UN MOSTO D’UVA 121
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 121
Tightness problems in wine bottle corking 121
Studio del potenziale enologico di uve da vitigni di antica coltivazione della Valle d'Aosta 121
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta 121
Odor-active compound adsorption onto bentonite in a model white wine solution. 120
Ochratoxin A in wine: decontamination by lactic acid bacteria 119
Ochratoxin A reduction by chemical djuvants 119
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines 119
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 119
Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies 118
Tecniche di macerazione e caratteri qualitativi dei vini rossi 117
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 117
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
PROCEDIMENTO ED APPARATO PER LA VINIFICAZIONE DI UN PIGIATO D’UVA 115
Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products 115
Comparative performance of synthetic stoppers during the storage of an Italian white wine 115
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure. 115
Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics 115
A Potentially Ecosustainable Hazelnut/Carob-Based Spread 114
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. 112
Specialty and high-quality coffee: discrimination through elemental characterization via ICP-OES, ICP-MS, and ICP-MS/MS of origin, species, and variety 110
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans 110
HPTLC analysis of red wine pigments 109
Materie prime alternative da Paesi in via di sviluppo 109
Extraction yield and characterization of Burundian avocado oil obtained by means of malaxation with and without enzymatic aid 109
Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines. 109
Totale 16.517
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Categoria #
all - tutte 82.487
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 82.487
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.155 0 0 0 0 0 159 239 79 239 104 254 81
2021/20222.067 189 142 76 207 112 83 204 272 135 97 250 300
2022/20233.340 432 458 262 360 248 371 273 334 300 67 142 93
2023/20242.249 95 437 104 288 167 262 133 77 81 144 261 200
2024/20253.905 94 174 354 198 339 213 185 219 643 333 669 484
2025/20264.385 1.205 324 481 829 1.448 98 0 0 0 0 0 0
Totale 22.825