IRIS UniCatt

Lambri, Milena
 Distribuzione geografica
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Continente #
EU - Europa 9.782
NA - Nord America 8.770
AS - Asia 6.525
SA - Sud America 1.242
AF - Africa 227
OC - Oceania 96
Continente sconosciuto - Info sul continente non disponibili 9
Totale 26.651
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Nazione #
US - Stati Uniti d'America 8.496
IT - Italia 3.829
SG - Singapore 2.600
CN - Cina 1.632
DE - Germania 1.184
SE - Svezia 1.103
BR - Brasile 1.009
FR - Francia 815
VN - Vietnam 664
UA - Ucraina 626
NL - Olanda 456
GB - Regno Unito 327
IE - Irlanda 300
FI - Finlandia 266
HK - Hong Kong 227
ID - Indonesia 206
IN - India 201
JP - Giappone 178
RU - Federazione Russa 167
TR - Turchia 140
CA - Canada 139
PL - Polonia 124
ES - Italia 109
BD - Bangladesh 90
MX - Messico 85
BE - Belgio 79
PT - Portogallo 78
AU - Australia 76
AR - Argentina 69
PH - Filippine 69
PK - Pakistan 66
IQ - Iraq 65
ZA - Sudafrica 57
KR - Corea 56
AL - Albania 53
MY - Malesia 41
CI - Costa d'Avorio 40
IR - Iran 40
PE - Perù 36
CO - Colombia 34
CH - Svizzera 32
RO - Romania 27
SA - Arabia Saudita 27
TH - Thailandia 27
GR - Grecia 26
EC - Ecuador 25
MA - Marocco 23
AT - Austria 22
CZ - Repubblica Ceca 22
IL - Israele 22
UZ - Uzbekistan 22
TW - Taiwan 21
JO - Giordania 20
LT - Lituania 20
HR - Croazia 19
CL - Cile 18
NZ - Nuova Zelanda 18
PY - Paraguay 18
AE - Emirati Arabi Uniti 16
NP - Nepal 16
EG - Egitto 14
LB - Libano 14
UY - Uruguay 14
VE - Venezuela 14
CR - Costa Rica 13
TN - Tunisia 13
DK - Danimarca 12
KE - Kenya 12
NG - Nigeria 12
RS - Serbia 12
SI - Slovenia 12
AZ - Azerbaigian 11
BG - Bulgaria 10
HU - Ungheria 10
ET - Etiopia 8
JM - Giamaica 8
PA - Panama 8
RW - Ruanda 8
DZ - Algeria 7
AM - Armenia 6
NO - Norvegia 6
CM - Camerun 5
CY - Cipro 5
EU - Europa 5
HN - Honduras 5
KZ - Kazakistan 5
OM - Oman 5
SK - Slovacchia (Repubblica Slovacca) 5
SN - Senegal 5
TT - Trinidad e Tobago 5
EE - Estonia 4
GA - Gabon 4
GE - Georgia 4
KH - Cambogia 4
MD - Moldavia 4
ME - Montenegro 4
PS - Palestinian Territory 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
BI - Burundi 3
Totale 26.579
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Città #
Singapore 1.192
Ashburn 1.174
Chandler 801
San Jose 746
Milan 419
Jacksonville 391
Amsterdam 364
Beijing 361
San Mateo 270
Dublin 265
Los Angeles 211
New York 211
Ho Chi Minh City 209
Nanjing 195
Ann Arbor 188
Jakarta 186
Hanoi 182
Hong Kong 180
Lauterbourg 170
Redwood City 158
Munich 156
Wilmington 153
Rome 149
Hefei 141
Tokyo 137
Marseille 123
Boston 120
Fairfield 119
Cattolica 111
Helsinki 111
São Paulo 104
Dallas 99
Seattle 99
Princeton 97
Warsaw 93
Torino 90
Houston 81
Turin 80
Frankfurt am Main 79
Florence 78
Dearborn 76
Woodbridge 73
Buffalo 70
Moscow 70
Hangzhou 68
Boardman 64
Mountain View 63
St Louis 62
Redmond 60
Lawrence 58
Izmir 57
The Dalles 56
Palermo 53
Bologna 50
London 48
Santa Clara 48
Orem 46
Phoenix 45
Padova 43
Menlo Park 42
Council Bluffs 41
Da Nang 41
Abidjan 40
Nanchang 40
Shanghai 40
Brussels 39
Kent 39
Shenyang 39
Chicago 38
Verona 37
Guangzhou 36
Naples 35
Norwalk 35
Parma 35
Rio de Janeiro 35
Bari 34
Nürnberg 33
Chennai 32
Fuzhou 32
Seoul 32
Montreal 29
Denver 28
Napoli 28
University Park 28
Adelaide 27
Toronto 27
Johannesburg 26
Paris 26
Brooklyn 25
Charlotte 25
Hebei 25
Tianjin 25
Ankara 23
Düsseldorf 23
Mexico City 23
Poplar 23
Belo Horizonte 22
Hải Dương 22
Pune 22
Kunming 21
Totale 12.476
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Nome #
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation 622
Tecniche di macerazione e cinetiche di estrazione dei composti fenolici nella vinificazione in rosso 487
Innovative confectionery products based on hazelnut paste and probiotics 419
Aggiornamenti sull'uso della bentonite in enologia. 408
Effetto della matrice colloidale sulla stabilità tartarica dei vini 392
Cioccolato italiano - Analisi dei fattori che ne influenzano la shelf-life. 371
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
Grape seed powder as an alternative to bentonite for wine fining 285
Valorizzazione di vini rossi romagnoli attraverso l’impiego di alcuni chiarificanti di origine vegetale: nuovi stili enologici per il mercato dei vini vegan. 284
Chitosan as bentonite replacement for white wine fining 279
Filiera del cioccolato - Conservabilità degli ingredienti per sedici mesi di stoccaggio. 278
I problemi di tenuta della tappatura delle bottiglie di vino in relazione all'impiego del tappo in sughero 270
Analisi sensoriale: quali vantaggi ? 261
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 245
Detection of markers from premature wine oxidation (or random oxidation) of white wines closed with cork stoppers 239
VIVA: la percezione sensoriale nella produzione sostenibile del vino e dei suoi contesti. 239
Caffè - Macinazione per espresso. 231
Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality 221
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
PEF treatment of must and wine for on-line clarifying and fining 203
Consumer interest in specialty beers in three European markets 202
Effect of bentonite fining on odor active compounds in two different white wine styles 197
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 197
Processi di vinificazione in rosso: tecniche innovative di macerazione 192
Influenza delle tecniche di macerazione sul profilo cromatico e fenolico di vini rossi tipici 189
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta 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
Tappo alternativo cercasi 183
Use of grape seeds to reduce haze formation in white wines 181
The hedonic response to chocolate and beverage pairing: A preliminary study 177
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 177
Machine Learning aided Molecular Modelling of Taste to Identify Food Fingerprints 176
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 175
Food uses of pineapple waste and by-products: a review. 174
Bentonite: la matrice vino ne influenza sia l'affinità che l'efficacia 165
PROCEDIMENTO ED APPARATO PER LA VINIFICAZIONE DI UN PIGIATO D’UVA 164
Ingredienti e ingegneria di prodotto. Come costruire gli alimenti del futuro 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
Esperienze di vinificazione di uve Pinot nero e Petit rouge della Valle d'Aosta 158
Bentonite a mosto = Stabilità + Aromi 156
Stabilization of fat fraction in walnut-based freeze dried products 156
L'aceto balsamico tradizionale di Modena: ineguagliabile creazione 155
L'uso dei tappi sintetici in enologia 155
A preliminary study investigating consumer preference for cheese and beer pairings 155
Expo 2015 - Il Cluster del Cacao 155
The innovative use of bentonite in red wine stabilization. 154
Assessing consumers’ attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy 154
APPARATO E RELATIVO PROCEDIMENTO PER LA VINIFICAZIONE DI UN MOSTO D’UVA 152
A Potentially Ecosustainable Hazelnut/Carob-Based Spread 151
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
Alternatives to cork 149
Relazione tra tecniche di vinificazione e formazione degli antociani copigmentati nel vino 146
Ruolo delle tecniche di macerazione sulla composizione del vino 146
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 146
Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics 146
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
Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products 143
Omics labeling and consumer preferences: Understanding aesthetic and taste evaluations in apple purchases 143
Effects of grape variety and roasting on the proanthocyanidin oligomers distribution, cyclic proanthocyanidins, and total polyphenol content in grape seed powders 143
Evoluzione dei composti coloranti dei vini rossi durante l'affinamento in legno 143
Specialty and high-quality coffee: discrimination through elemental characterization via ICP-OES, ICP-MS, and ICP-MS/MS of origin, species, and variety 142
Impact of full-scale brewing processes on lager beer nitrogen compounds 142
Odor-active compound adsorption onto bentonite in a model white wine solution. 141
Tecniche di macerazione e caratteri qualitativi dei vini rossi 140
Ochratoxin A reduction by chemical djuvants 140
Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies 140
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 140
Ochratoxin A in wine: decontamination by lactic acid bacteria 138
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 138
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 137
Impact of toasting parameters on the colour of coffee 137
Cassava, fonte alternativa di amidi 137
Impiego di bentonite su mosto e vino di una cultivar aromatica 137
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure. 137
Tightness problems in wine bottle corking 136
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans 136
Studio del potenziale enologico di uve da vitigni di antica coltivazione della Valle d'Aosta 135
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
Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines. 132
HPTLC analysis of red wine pigments 131
Comparative performance of synthetic stoppers during the storage of an Italian white wine 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
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines 130
Test of red winemaking with "Selector system" wine-makers and "oxyflow" device 128
Totale 19.247
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Categoria #
all - tutte 91.199
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 91.199
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021335 0 0 0 0 0 0 0 0 0 0 254 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
2025/20268.591 1.205 324 481 829 1.448 858 1.664 417 557 736 72 0
Totale 27.031