IRIS UniCatt

Fumi, Maria Daria
 Distribuzione geografica
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Continente #
NA - Nord America 3.839
EU - Europa 3.640
AS - Asia 2.483
SA - Sud America 514
AF - Africa 65
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.563
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Nazione #
US - Stati Uniti d'America 3.729
SG - Singapore 1.062
DE - Germania 901
CN - Cina 844
IT - Italia 809
SE - Svezia 550
UA - Ucraina 413
BR - Brasile 399
FR - Francia 215
IE - Irlanda 145
GB - Regno Unito 121
FI - Finlandia 116
VN - Vietnam 103
ID - Indonesia 99
RU - Federazione Russa 91
TR - Turchia 73
IN - India 67
ES - Italia 58
CA - Canada 47
JP - Giappone 40
MX - Messico 40
NL - Olanda 37
PL - Polonia 31
BD - Bangladesh 30
AR - Argentina 29
ZA - Sudafrica 24
KR - Corea 22
EC - Ecuador 18
IQ - Iraq 18
HK - Hong Kong 17
AU - Australia 16
CO - Colombia 16
CL - Cile 15
AL - Albania 14
BE - Belgio 14
PT - Portogallo 14
CH - Svizzera 12
CZ - Repubblica Ceca 12
SA - Arabia Saudita 12
VE - Venezuela 12
PE - Perù 11
TH - Thailandia 11
TN - Tunisia 11
AT - Austria 10
HN - Honduras 10
DK - Danimarca 9
GR - Grecia 9
PH - Filippine 9
PK - Pakistan 9
RO - Romania 9
AE - Emirati Arabi Uniti 8
RS - Serbia 8
UZ - Uzbekistan 8
HU - Ungheria 7
TW - Taiwan 7
EG - Egitto 6
HR - Croazia 6
IL - Israele 6
MA - Marocco 6
PY - Paraguay 6
UY - Uruguay 6
BG - Bulgaria 5
CR - Costa Rica 5
IR - Iran 5
AM - Armenia 4
DZ - Algeria 4
LB - Libano 4
LT - Lituania 4
NP - Nepal 4
SK - Slovacchia (Repubblica Slovacca) 4
IS - Islanda 3
KE - Kenya 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LA - Repubblica Popolare Democratica del Laos 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
PA - Panama 3
SI - Slovenia 3
AO - Angola 2
BO - Bolivia 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
EE - Estonia 2
JO - Giordania 2
KH - Cambogia 2
MY - Malesia 2
NO - Norvegia 2
A1 - Anonimo 1
AZ - Azerbaigian 1
BB - Barbados 1
BH - Bahrain 1
BY - Bielorussia 1
BZ - Belize 1
EU - Europa 1
GA - Gabon 1
GN - Guinea 1
KI - Kiribati 1
KW - Kuwait 1
LK - Sri Lanka 1
Totale 10.553
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Città #
Chandler 575
Singapore 412
Ashburn 410
Jacksonville 253
Beijing 184
San Mateo 173
Dublin 139
Dallas 136
Nanjing 103
Jakarta 89
Redwood City 89
Wilmington 85
Milan 84
Hefei 80
Los Angeles 77
Boston 76
Dearborn 67
Houston 63
Munich 52
Woodbridge 50
Lawrence 43
Seattle 43
Moscow 41
São Paulo 40
Marseille 39
Princeton 39
Ann Arbor 37
New York 37
The Dalles 37
Ho Chi Minh City 36
Izmir 35
Fuzhou 33
Nanchang 31
Cattolica 30
University Park 30
Buffalo 29
Frankfurt am Main 28
Nürnberg 28
Rome 28
Hanoi 26
Boardman 25
Fairfield 25
Phoenix 25
Cambridge 23
Hebei 23
Helsinki 23
Guangzhou 21
Lancaster 21
Shanghai 21
Tokyo 21
London 20
Heilbronn 19
Kent 19
Mountain View 19
Santa Clara 19
Shenyang 19
Brooklyn 18
Kunming 18
Warsaw 18
Denver 17
Padova 17
Tianjin 17
Chicago 16
Norwalk 16
Florence 15
Stockholm 15
Istanbul 14
Parma 14
Santiago 14
Atlanta 13
Hangzhou 13
Hong Kong 13
Belo Horizonte 12
Quito 12
Torino 12
Valencia 12
Bologna 11
Pune 11
Toronto 11
Turku 11
Amsterdam 10
Brussels 10
Chennai 10
Jiaxing 10
Lanzhou 10
Seoul 10
Duncan 9
Jinan 9
Johannesburg 9
Philadelphia 9
Renton 9
San Francisco 9
Changsha 8
Pescara 8
Simi Valley 8
Tashkent 8
Altamura 7
Augusta 7
Curitiba 7
Indiana 7
Totale 4.744
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Nome #
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 387
Studio della produzione di 2,4,6-tricloroanisolo da parte di muffe isolate da sughero e da uve e sviluppate in presenza di 2,4,6-tricloroanisolo 373
A new genration of malolactic starter cultures for high-ph wine 278
Metodi di riduzione di residui di Ocratossina A nei vini 204
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 185
Consumer interest in specialty beers in three European markets 185
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 183
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 182
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 175
Problematiche alimentari da inquinamento indoor 168
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 166
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 165
The hedonic response to chocolate and beverage pairing: A preliminary study 149
An investigation of matches of bottom fermented red beers with cheeses 146
Hedonic response to cheese in preschoolers 145
A preliminary study investigating consumer preference for cheese and beer pairings 143
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 143
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 141
Hedonic Response to Fish in Preschoolers 137
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 134
Concept test for the production of specialty beers 133
Recent applications of biotechnology in wine production 132
An investigation on the appropriateness of chocolate to match tea and coffee 132
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 131
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 130
Riduzione di ocratossina A nei vini mediante batteri lattici 130
Influence of winemaking on ochratoxin A content in red wines 129
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 129
Destino dell'Ocratossina A nella vinificazione in rosso 128
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 128
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 127
Volatile compounds produced by microorganisms isolated from cork 127
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 126
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 126
Impact of full-scale brewing processes on lager beer nitrogen compounds 125
Impiego dei gas nella depurazione 124
Rapport préliminaire sur les caractères pédologiques et la population de mosissures du sol en subéraies non gérées de deux pays de la région méditerranéenne: Sardaigne et Tunisie 124
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 124
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 123
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 122
Ochratoxin A in wine: decontamination by lactic acid bacteria 120
How foam appearance influences the Italian Consumer's beer perception and preference 119
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 117
The Italian standard for coatings in the food industry 116
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 115
Ochratoxin A reduction by lactic acid bacteria 114
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 112
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 112
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 112
Influenza della vinificazione sul contenuto di ocratossina A (OTA) nei vini rossi 111
Living immobilized Acetobacter in Ca-alginate in vinegar production: Preliminary study on optimum conditions for immobilization 109
Sensory mapping of beers on sale in the italian market 109
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol 108
La tipicizzazione dei vini per via fermentativa 107
Una nuova generazione di batteri malolattici per vini a pH elevato 105
Hygienic coatings in the food industry environment the italian standard 103
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 102
Effetto della vinificazione sul contenuto di ocratossina A 101
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 100
La qualita microbiologica del sughero ed il suo controllo 98
Free amines in Italian Beer 96
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 96
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 95
School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy 91
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 91
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 90
Wine safety: solutions to reduce Ochratoxin A contamination 89
Ochratoxin A: from grape to wine 88
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 87
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 86
Preschoolers’ liking of citrus fruits served as a mid-morning snack 85
Optimisation of long-term activated-sludge treatment of winery wastewater 84
L'impiego dell'aerazione controllata nella fase di macerazione 84
Safety improvement of indigenous foods by selected microorganisms in Burundi area 84
Bulk sparkling wine production by external encapsulated yeast bioreactor 82
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 82
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 81
I rischi nell'impiego degli enzimi 78
Lactic acid bacteria as biological scavange in wine 77
Model for prediction of immobilized Acetobacter cell number in calcium alginate gel droplets 72
Effect of yeasts and their by-products on the Ochratoxin A level of wine 63
Strawberry preservation by irradiation and natural anti-microbial compounds 62
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 60
Strawberry preservation by irradiation and natural anti-microbial compounds 52
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 49
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 41
Influence of extraction method on yield and purity of rice starch 39
Totale 10.613
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Categoria #
all - tutte 40.636
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 40.636
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021589 0 0 0 0 0 92 146 42 114 43 129 23
2021/2022766 52 93 13 35 34 34 49 132 39 24 103 158
2022/20231.766 210 263 129 237 130 225 83 179 163 23 82 42
2023/2024779 42 196 29 59 43 81 34 35 25 28 149 58
2024/20251.564 60 58 123 66 117 90 37 85 273 89 309 257
2025/20262.083 574 129 324 303 651 102 0 0 0 0 0 0
Totale 10.613