IRIS UniCatt

Fumi, Maria Daria
 Distribuzione geografica
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Continente #
NA - Nord America 3.905
EU - Europa 3.653
AS - Asia 2.510
SA - Sud America 527
AF - Africa 67
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.684
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Nazione #
US - Stati Uniti d'America 3.790
SG - Singapore 1.065
DE - Germania 901
CN - Cina 845
IT - Italia 812
SE - Svezia 550
UA - Ucraina 413
BR - Brasile 408
FR - Francia 215
IE - Irlanda 145
GB - Regno Unito 124
FI - Finlandia 116
VN - Vietnam 104
ID - Indonesia 100
RU - Federazione Russa 93
TR - Turchia 74
IN - India 68
ES - Italia 59
CA - Canada 47
MX - Messico 44
JP - Giappone 41
NL - Olanda 38
AR - Argentina 32
BD - Bangladesh 32
PL - Polonia 32
ZA - Sudafrica 25
IQ - Iraq 22
KR - Corea 22
EC - Ecuador 18
HK - Hong Kong 18
AU - Australia 16
CO - Colombia 16
AL - Albania 15
CL - Cile 15
BE - Belgio 14
PT - Portogallo 14
SA - Arabia Saudita 14
CH - Svizzera 12
CZ - Repubblica Ceca 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
RS - Serbia 9
AE - Emirati Arabi Uniti 8
LB - Libano 8
UZ - Uzbekistan 8
EG - Egitto 7
HU - Ungheria 7
IL - Israele 7
TW - Taiwan 7
HR - Croazia 6
MA - Marocco 6
PY - Paraguay 6
UY - Uruguay 6
BG - Bulgaria 5
CR - Costa Rica 5
IR - Iran 5
NP - Nepal 5
AM - Armenia 4
DZ - Algeria 4
KG - Kirghizistan 4
LT - Lituania 4
SK - Slovacchia (Repubblica Slovacca) 4
BO - Bolivia 3
DO - Repubblica Dominicana 3
IS - Islanda 3
KE - Kenya 3
KZ - Kazakistan 3
LA - Repubblica Popolare Democratica del Laos 3
MY - Malesia 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
PA - Panama 3
SI - Slovenia 3
AO - Angola 2
BH - Bahrain 2
CI - Costa d'Avorio 2
EE - Estonia 2
JO - Giordania 2
KH - Cambogia 2
NO - Norvegia 2
A1 - Anonimo 1
AZ - Azerbaigian 1
BB - Barbados 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 10.674
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Città #
Chandler 575
Ashburn 427
Singapore 415
Jacksonville 253
Beijing 184
San Mateo 173
Dublin 139
Dallas 137
Nanjing 103
Jakarta 89
Redwood City 89
Wilmington 85
Milan 84
Hefei 80
Los Angeles 80
Boston 77
Dearborn 67
Houston 64
Munich 52
Woodbridge 50
The Dalles 46
Lawrence 43
New York 43
Seattle 43
Moscow 41
São Paulo 41
Marseille 39
Princeton 39
Ann Arbor 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
Phoenix 28
Rome 28
Hanoi 26
Boardman 25
Fairfield 25
Cambridge 23
Hebei 23
Helsinki 23
Tokyo 22
Guangzhou 21
Lancaster 21
London 21
Shanghai 21
Denver 19
Heilbronn 19
Kent 19
Mountain View 19
Santa Clara 19
Shenyang 19
Warsaw 19
Brooklyn 18
Kunming 18
Chicago 17
Padova 17
Tianjin 17
Atlanta 16
Norwalk 16
Florence 15
Stockholm 15
Hong Kong 14
Istanbul 14
Parma 14
Santiago 14
Hangzhou 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
Johannesburg 10
Lanzhou 10
Seoul 10
Duncan 9
Jinan 9
Orem 9
Philadelphia 9
Renton 9
San Francisco 9
Changsha 8
Curitiba 8
Mexico City 8
Pescara 8
Simi Valley 8
Tashkent 8
Altamura 7
Totale 4.804
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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 376
A new genration of malolactic starter cultures for high-ph wine 281
Metodi di riduzione di residui di Ocratossina A nei vini 206
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 186
Consumer interest in specialty beers in three European markets 186
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 185
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 183
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 177
Problematiche alimentari da inquinamento indoor 169
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 167
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 166
The hedonic response to chocolate and beverage pairing: A preliminary study 150
An investigation of matches of bottom fermented red beers with cheeses 147
Hedonic response to cheese in preschoolers 146
A preliminary study investigating consumer preference for cheese and beer pairings 144
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 144
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 142
Hedonic Response to Fish in Preschoolers 139
Concept test for the production of specialty beers 136
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 134
Recent applications of biotechnology in wine production 134
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 134
An investigation on the appropriateness of chocolate to match tea and coffee 133
Influence of winemaking on ochratoxin A content in red wines 132
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 131
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 130
Destino dell'Ocratossina A nella vinificazione in rosso 130
Riduzione di ocratossina A nei vini mediante batteri lattici 130
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 129
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 128
Volatile compounds produced by microorganisms isolated from cork 127
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 127
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 126
Impact of full-scale brewing processes on lager beer nitrogen compounds 126
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 126
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 125
Impiego dei gas nella depurazione 124
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 124
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 123
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 122
Ochratoxin A in wine: decontamination by lactic acid bacteria 121
How foam appearance influences the Italian Consumer's beer perception and preference 120
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 120
Ochratoxin A reduction by lactic acid bacteria 117
The Italian standard for coatings in the food industry 117
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 117
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 115
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 113
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 110
Sensory mapping of beers on sale in the italian market 110
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
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 104
Hygienic coatings in the food industry environment the italian standard 103
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 101
Effetto della vinificazione sul contenuto di ocratossina A 101
Free amines in Italian Beer 99
La qualita microbiologica del sughero ed il suo controllo 99
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 97
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 96
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 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 93
Ochratoxin A: from grape to wine 93
Wine safety: solutions to reduce Ochratoxin A contamination 91
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 91
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 88
Preschoolers’ liking of citrus fruits served as a mid-morning snack 87
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 87
Optimisation of long-term activated-sludge treatment of winery wastewater 85
L'impiego dell'aerazione controllata nella fase di macerazione 85
Safety improvement of indigenous foods by selected microorganisms in Burundi area 85
Bulk sparkling wine production by external encapsulated yeast bioreactor 83
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 82
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 82
I rischi nell'impiego degli enzimi 79
Lactic acid bacteria as biological scavange in wine 79
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 64
Strawberry preservation by irradiation and natural anti-microbial compounds 62
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 60
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 52
Strawberry preservation by irradiation and natural anti-microbial compounds 52
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 44
Influence of extraction method on yield and purity of rice starch 40
Totale 10.734
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Categoria #
all - tutte 41.058
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 41.058
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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
2025/20262.204 574 129 324 303 651 223 0 0 0 0 0 0
Totale 10.734