IRIS UniCatt

Lambri, Milena
 Distribuzione geografica
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Continente #
EU - Europa 8.393
NA - Nord America 5.949
AS - Asia 2.727
SA - Sud America 545
AF - Africa 104
OC - Oceania 77
Continente sconosciuto - Info sul continente non disponibili 8
Totale 17.803
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Nazione #
US - Stati Uniti d'America 5.837
IT - Italia 3.550
SE - Svezia 1.080
DE - Germania 1.074
CN - Cina 941
SG - Singapore 904
UA - Ucraina 614
FR - Francia 605
BR - Brasile 464
IE - Irlanda 294
FI - Finlandia 208
GB - Regno Unito 186
ID - Indonesia 185
RU - Federazione Russa 133
TR - Turchia 111
IN - India 94
PL - Polonia 89
NL - Olanda 84
PT - Portogallo 75
BE - Belgio 69
CA - Canada 66
ES - Italia 61
AU - Australia 59
KR - Corea 52
AL - Albania 49
JP - Giappone 49
PH - Filippine 48
PK - Pakistan 45
HK - Hong Kong 42
VN - Vietnam 41
CI - Costa d'Avorio 38
IR - Iran 38
MX - Messico 29
MY - Malesia 29
CH - Svizzera 26
RO - Romania 25
GR - Grecia 23
TH - Thailandia 22
CZ - Repubblica Ceca 21
AT - Austria 20
CO - Colombia 19
TW - Taiwan 19
HR - Croazia 18
NZ - Nuova Zelanda 18
PE - Perù 18
ZA - Sudafrica 18
IL - Israele 16
AR - Argentina 15
BD - Bangladesh 14
IQ - Iraq 14
LT - Lituania 12
CR - Costa Rica 11
DK - Danimarca 11
EC - Ecuador 11
CL - Cile 10
SI - Slovenia 10
HU - Ungheria 9
AE - Emirati Arabi Uniti 8
BG - Bulgaria 8
LB - Libano 8
NG - Nigeria 8
RS - Serbia 8
RW - Ruanda 8
MA - Marocco 7
AZ - Azerbaigian 6
UZ - Uzbekistan 6
EU - Europa 5
NO - Norvegia 5
NP - Nepal 5
AM - Armenia 4
CM - Camerun 4
CY - Cipro 4
KH - Cambogia 4
MD - Moldavia 4
ME - Montenegro 4
PA - Panama 4
TN - Tunisia 4
BI - Burundi 3
EG - Egitto 3
GE - Georgia 3
KZ - Kazakistan 3
LA - Repubblica Popolare Democratica del Laos 3
LU - Lussemburgo 3
LV - Lettonia 3
SM - San Marino 3
UG - Uganda 3
UY - Uruguay 3
A1 - Anonimo 2
BA - Bosnia-Erzegovina 2
EE - Estonia 2
GA - Gabon 2
KG - Kirghizistan 2
MN - Mongolia 2
PY - Paraguay 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
VE - Venezuela 2
BH - Bahrain 1
BJ - Benin 1
BO - Bolivia 1
Totale 17.790
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Città #
Chandler 801
Ashburn 712
Singapore 475
Jacksonville 387
Milan 357
San Mateo 270
Dublin 259
Nanjing 195
Ann Arbor 188
Jakarta 180
Redwood City 158
Wilmington 153
Beijing 135
Rome 131
Marseille 121
New York 121
Fairfield 119
Boston 116
Munich 114
Cattolica 111
Princeton 97
Seattle 93
Torino 90
Dearborn 76
Houston 74
Woodbridge 73
Florence 67
Moscow 67
Turin 67
Hangzhou 65
Warsaw 65
Mountain View 63
Helsinki 62
Redmond 60
Boardman 58
Lawrence 58
Izmir 56
Los Angeles 56
Palermo 44
Padova 43
Menlo Park 42
Bologna 40
Nanchang 39
Abidjan 38
Shenyang 38
Norwalk 35
Bari 34
Verona 34
Brussels 33
Nürnberg 33
São Paulo 33
Frankfurt am Main 32
Fuzhou 32
The Dalles 32
Seoul 31
Hefei 30
Parma 30
Naples 29
Shanghai 29
Napoli 28
University Park 28
Adelaide 27
Phoenix 26
Dallas 25
Hebei 25
London 25
Guangzhou 24
Düsseldorf 23
Hong Kong 23
Hanoi 21
Kunming 21
Lancaster 21
Pune 21
Rio de Janeiro 21
Cambridge 20
Catania 19
Caserta 18
Des Moines 18
Duncan 18
Jiaxing 18
Lauterbourg 18
North Bergen 18
Pescara 18
Tianjin 18
Charlotte 17
Tokyo 17
Brescia 16
Vicenza 16
Chicago 15
Fremont 15
Ankara 14
Columbus 14
Indiana 14
Islamabad 14
Rimini 14
Amsterdam 13
Busto Arsizio 13
Genoa 13
Istanbul 13
Jinan 13
Totale 7.854
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Nome #
Tecniche di macerazione e cinetiche di estrazione dei composti fenolici nella vinificazione in rosso 418
Effetto della matrice colloidale sulla stabilità tartarica dei vini 345
Aggiornamenti sull'uso della bentonite in enologia. 331
Innovative confectionery products based on hazelnut paste and probiotics 324
Cioccolato italiano - Analisi dei fattori che ne influenzano la shelf-life. 303
Maltodestrine e sciroppi di glucosio da materie prime alternative 270
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
Filiera del cioccolato - Conservabilità degli ingredienti per sedici mesi di stoccaggio. 230
Grape seed powder as an alternative to bentonite for wine fining 228
Valorizzazione di vini rossi romagnoli attraverso l’impiego di alcuni chiarificanti di origine vegetale: nuovi stili enologici per il mercato dei vini vegan. 219
Chitosan as bentonite replacement for white wine fining 214
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation 205
Analisi sensoriale: quali vantaggi ? 205
Production of vinegar from pineapple waste: process optimization and characterization of products through a metabolomic approach. 203
Detection of markers from premature wine oxidation (or random oxidation) of white wines closed with cork stoppers 195
Caffè - Macinazione per espresso. 187
I problemi di tenuta della tappatura delle bottiglie di vino in relazione all'impiego del tappo in sughero 185
Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality 183
VIVA: la percezione sensoriale nella produzione sostenibile del vino e dei suoi contesti. 182
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 157
Micro-granulate cork stoppers: study on overall and specific migration 155
Consumer interest in specialty beers in three European markets 151
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 150
Processi di vinificazione in rosso: tecniche innovative di macerazione 147
Influenza delle tecniche di macerazione sul profilo cromatico e fenolico di vini rossi tipici 144
Ingredienti e ingegneria di prodotto. Come costruire gli alimenti del futuro 139
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 134
Bentonite: la matrice vino ne influenza sia l'affinità che l'efficacia 134
PEF treatment of must and wine for on-line clarifying and fining 134
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 129
Tappo alternativo cercasi 127
Food uses of pineapple waste and by-products: a review. 126
Use of grape seeds to reduce haze formation in white wines 125
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines 124
Fortificazione degli alimenti, una risposta alla malnutrizione. 122
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 122
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
Expo 2015 - Il Cluster del Cacao 119
L'uso dei tappi sintetici in enologia 118
Bentonite a mosto = Stabilità + Aromi 118
The hedonic response to chocolate and beverage pairing: A preliminary study 116
Effect of bentonite fining on odor active compounds in two different white wine styles 115
Process development for maltodextrins and glucose syrup from cassava 114
Relazione tra tecniche di vinificazione e formazione degli antociani copigmentati nel vino 113
Ruolo delle tecniche di macerazione sulla composizione del vino 113
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 113
Evoluzione dei composti coloranti dei vini rossi durante l'affinamento in legno 112
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 112
Esperienze di vinificazione di uve Pinot nero e Petit rouge della Valle d'Aosta 109
A preliminary study investigating consumer preference for cheese and beer pairings 109
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 108
Impact of toasting parameters on the colour of coffee 106
Studio del potenziale enologico di uve da vitigni di antica coltivazione della Valle d'Aosta 106
Cassava, fonte alternativa di amidi 106
Vinegar production from pineapple wastes -preliminary saccharification trials 105
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 104
Impiego di bentonite su mosto e vino di una cultivar aromatica 104
The innovative use of bentonite in red wine stabilization. 104
Alternatives to cork 102
Stabilization of fat fraction in walnut-based freeze dried products 102
Ochratoxin A reduction by chemical djuvants 100
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 99
Impact of full-scale brewing processes on lager beer nitrogen compounds 98
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 98
Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging 98
Odor-active compound adsorption onto bentonite in a model white wine solution. 97
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 96
L'aceto balsamico tradizionale di Modena: ineguagliabile creazione 94
Tightness problems in wine bottle corking 94
Relationships between the inner cellulation of synthetic stoppers and browing of a white wine over eighteen months of storage 94
Tecniche di macerazione e caratteri qualitativi dei vini rossi 94
Comparative performance of synthetic stoppers during the storage of an Italian white wine 93
Avocado oil, suitable ingredient for the production of spreadable chocolate cream. 93
Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies 92
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 92
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 91
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 91
Assessing consumers’ attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy 90
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 88
Materie prime alternative da Paesi in via di sviluppo 87
Effect of pH on the protein profile and heat stability of an Italian white wine. 87
Ochratoxin A in wine: decontamination by lactic acid bacteria 86
HPTLC analysis of red wine pigments 85
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
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines 85
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure. 85
First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternative 85
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae. 84
Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics 84
Caratteri chimici e sensoriali di vini rossi prodotti con aerazione controllata nella fase di macerazione. 83
Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines. 83
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 82
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta 82
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans 81
Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction 80
Tappi in vetro per le nuove generazioni 80
Test of red winemaking with "Selector system" wine-makers and "oxyflow" device 80
Totale 13.703
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Categoria #
all - tutte 67.627
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 67.627
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020198 0 0 0 0 0 0 0 0 0 0 0 198
2020/20211.912 93 159 61 190 254 159 239 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
2024/20253.470 94 174 354 198 339 213 185 219 643 333 669 49
Totale 18.005