IRIS UniCatt

Fumi, Maria Daria
 Distribuzione geografica
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Continente #
EU - Europa 3.476
NA - Nord America 3.161
AS - Asia 1.383
SA - Sud America 303
AF - Africa 40
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 8.384
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Nazione #
US - Stati Uniti d'America 3.096
DE - Germania 854
IT - Italia 784
CN - Cina 543
SE - Svezia 538
SG - Singapore 471
UA - Ucraina 408
BR - Brasile 236
FR - Francia 211
IE - Irlanda 145
FI - Finlandia 109
ID - Indonesia 94
GB - Regno Unito 92
RU - Federazione Russa 87
TR - Turchia 66
ES - Italia 52
IN - India 45
NL - Olanda 34
JP - Giappone 28
CA - Canada 26
KR - Corea 22
MX - Messico 22
PL - Polonia 20
VN - Vietnam 18
ZA - Sudafrica 17
AU - Australia 16
CL - Cile 15
AL - Albania 14
AR - Argentina 14
BE - Belgio 14
EC - Ecuador 14
BD - Bangladesh 13
PT - Portogallo 13
CZ - Repubblica Ceca 12
CH - Svizzera 11
CO - Colombia 10
TH - Thailandia 10
DK - Danimarca 9
HK - Hong Kong 9
RO - Romania 9
AT - Austria 8
GR - Grecia 8
HN - Honduras 8
PH - Filippine 8
RS - Serbia 8
TN - Tunisia 8
HU - Ungheria 7
PE - Perù 7
TW - Taiwan 7
HR - Croazia 6
AE - Emirati Arabi Uniti 5
IL - Israele 5
BG - Bulgaria 4
EG - Egitto 4
IR - Iran 4
NP - Nepal 4
PK - Pakistan 4
SA - Arabia Saudita 4
AM - Armenia 3
CR - Costa Rica 3
DZ - Algeria 3
KG - Kirghizistan 3
LA - Repubblica Popolare Democratica del Laos 3
LT - Lituania 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
VE - Venezuela 3
CI - Costa d'Avorio 2
IQ - Iraq 2
IS - Islanda 2
KE - Kenya 2
KZ - Kazakistan 2
LB - Libano 2
MY - Malesia 2
NG - Nigeria 2
NO - Norvegia 2
PA - Panama 2
PY - Paraguay 2
UY - Uruguay 2
UZ - Uzbekistan 2
A1 - Anonimo 1
BB - Barbados 1
BH - Bahrain 1
BY - Bielorussia 1
BZ - Belize 1
DO - Repubblica Dominicana 1
EU - Europa 1
GA - Gabon 1
KH - Cambogia 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
ME - Montenegro 1
MK - Macedonia 1
QA - Qatar 1
SM - San Marino 1
TT - Trinidad e Tobago 1
Totale 8.384
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Città #
Chandler 575
Ashburn 292
Singapore 258
Jacksonville 253
San Mateo 173
Dublin 139
Nanjing 103
Redwood City 89
Jakarta 88
Wilmington 85
Milan 79
Beijing 72
Boston 69
Dearborn 67
Houston 59
Woodbridge 50
Lawrence 43
Moscow 41
Seattle 40
Marseille 39
Princeton 39
Ann Arbor 37
Izmir 35
Fuzhou 33
Nanchang 31
Cattolica 30
University Park 30
Los Angeles 28
Nürnberg 28
Rome 27
Boardman 25
Fairfield 25
Cambridge 23
Hebei 23
Helsinki 22
Lancaster 21
Shanghai 20
Heilbronn 19
Mountain View 19
Shenyang 19
São Paulo 19
Frankfurt am Main 18
Guangzhou 18
Kunming 18
Padova 17
Norwalk 16
Phoenix 16
Florence 15
Hefei 15
Munich 15
Istanbul 14
Parma 14
Santiago 14
London 13
Tianjin 13
Chicago 12
Hangzhou 12
New York 12
Torino 12
Pune 11
Valencia 11
Brussels 10
Jiaxing 10
Lanzhou 10
Quito 10
Seoul 10
Belo Horizonte 9
Bologna 9
Duncan 9
Jinan 9
Renton 9
Tokyo 9
Amsterdam 8
Pescara 8
San Francisco 8
Santa Clara 8
Simi Valley 8
Altamura 7
Atlanta 7
Augusta 7
Buffalo 7
Changsha 7
Dallas 7
Indiana 7
Madrid 7
Mississauga 7
Philadelphia 7
Serio 7
Tegucigalpa 7
Warsaw 7
Adelaide 6
Barcellona Pozzo di Gotto 6
Barletta 6
Belgrade 6
Brescia 6
Brooklyn 6
Busto Arsizio 6
Cremona 6
Hanoi 6
Ho Chi Minh City 6
Totale 3.748
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Nome #
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 361
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 349
A new genration of malolactic starter cultures for high-ph wine 249
Metodi di riduzione di residui di Ocratossina A nei vini 174
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 159
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 157
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 154
Consumer interest in specialty beers in three European markets 152
Problematiche alimentari da inquinamento indoor 146
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 146
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 143
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 134
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 121
The hedonic response to chocolate and beverage pairing: A preliminary study 117
Riduzione di ocratossina A nei vini mediante batteri lattici 116
An investigation of matches of bottom fermented red beers with cheeses 116
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 114
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 112
A preliminary study investigating consumer preference for cheese and beer pairings 111
Hedonic response to cheese in preschoolers 109
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 106
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 106
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 106
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 105
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 105
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 105
Recent applications of biotechnology in wine production 105
Hedonic Response to Fish in Preschoolers 102
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 102
Impact of full-scale brewing processes on lager beer nitrogen compounds 101
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 100
Concept test for the production of specialty beers 100
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 99
Impiego dei gas nella depurazione 98
Destino dell'Ocratossina A nella vinificazione in rosso 98
Volatile compounds produced by microorganisms isolated from cork 97
Influence of winemaking on ochratoxin A content in red wines 96
An investigation on the appropriateness of chocolate to match tea and coffee 96
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 94
The Italian standard for coatings in the food industry 93
Ochratoxin A reduction by lactic acid bacteria 91
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 91
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol 91
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 91
La tipicizzazione dei vini per via fermentativa 90
How foam appearance influences the Italian Consumer's beer perception and preference 89
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 89
Influenza della vinificazione sul contenuto di ocratossina A (OTA) nei vini rossi 87
Ochratoxin A in wine: decontamination by lactic acid bacteria 86
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 84
La qualita microbiologica del sughero ed il suo controllo 84
Hygienic coatings in the food industry environment the italian standard 83
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 83
Una nuova generazione di batteri malolattici per vini a pH elevato 80
Living immobilized Acetobacter in Ca-alginate in vinegar production: Preliminary study on optimum conditions for immobilization 79
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 79
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 77
Sensory mapping of beers on sale in the italian market 76
Effetto della vinificazione sul contenuto di ocratossina A 75
Free amines in Italian Beer 74
L'impiego dell'aerazione controllata nella fase di macerazione 74
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 74
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 72
Ochratoxin A: from grape to wine 71
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 69
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 68
Bulk sparkling wine production by external encapsulated yeast bioreactor 66
Safety improvement of indigenous foods by selected microorganisms in Burundi area 66
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 65
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 65
I rischi nell'impiego degli enzimi 64
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 64
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 63
Optimisation of long-term activated-sludge treatment of winery wastewater 61
Wine safety: solutions to reduce Ochratoxin A contamination 61
Lactic acid bacteria as biological scavange in wine 60
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 59
Model for prediction of immobilized Acetobacter cell number in calcium alginate gel droplets 57
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 56
Effect of yeasts and their by-products on the Ochratoxin A level of wine 46
Strawberry preservation by irradiation and natural anti-microbial compounds 45
Preschoolers’ liking of citrus fruits served as a mid-morning snack 44
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 40
Strawberry preservation by irradiation and natural anti-microbial compounds 25
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 24
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 22
Influence of extraction method on yield and purity of rice starch 20
Totale 8.434
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Categoria #
all - tutte 33.900
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 33.900
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202093 0 0 0 0 0 0 0 0 0 0 0 93
2020/20211.018 27 91 31 134 146 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
2024/20251.468 60 58 123 66 117 90 37 85 273 89 309 161
Totale 8.434