IRIS UniCatt

Fumi, Maria Daria
 Distribuzione geografica
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Continente #
NA - Nord America 5.865
EU - Europa 3.925
AS - Asia 3.309
SA - Sud America 600
Continente sconosciuto - Info sul continente non disponibili 121
AF - Africa 82
OC - Oceania 21
Totale 13.923
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Nazione #
US - Stati Uniti d'America 5.688
SG - Singapore 1.277
DE - Germania 920
IT - Italia 901
CN - Cina 899
SE - Svezia 551
BR - Brasile 443
UA - Ucraina 418
VN - Vietnam 362
FR - Francia 297
IE - Irlanda 145
GB - Regno Unito 144
FI - Finlandia 128
ID - Indonesia 112
JP - Giappone 104
RU - Federazione Russa 99
IN - India 91
TR - Turchia 85
BD - Bangladesh 84
HK - Hong Kong 83
ES - Italia 74
CA - Canada 69
MX - Messico 57
NL - Olanda 48
AR - Argentina 44
PL - Polonia 33
IQ - Iraq 29
ZA - Sudafrica 26
CO - Colombia 24
EC - Ecuador 23
KR - Corea 22
SA - Arabia Saudita 19
CL - Cile 18
AU - Australia 17
PH - Filippine 17
VE - Venezuela 17
AL - Albania 15
BE - Belgio 15
PT - Portogallo 15
TH - Thailandia 15
CH - Svizzera 14
PE - Perù 14
PK - Pakistan 14
TN - Tunisia 13
CZ - Repubblica Ceca 12
HN - Honduras 12
UZ - Uzbekistan 12
EG - Egitto 11
AT - Austria 10
MY - Malesia 10
RO - Romania 10
AE - Emirati Arabi Uniti 9
CR - Costa Rica 9
DK - Danimarca 9
GR - Grecia 9
RS - Serbia 9
LB - Libano 8
NP - Nepal 8
HR - Croazia 7
HU - Ungheria 7
IL - Israele 7
JM - Giamaica 7
MA - Marocco 7
PY - Paraguay 7
TW - Taiwan 7
BG - Bulgaria 6
DZ - Algeria 6
UY - Uruguay 6
IR - Iran 5
IS - Islanda 5
JO - Giordania 5
KE - Kenya 5
PA - Panama 5
AM - Armenia 4
BO - Bolivia 4
KG - Kirghizistan 4
LT - Lituania 4
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
AO - Angola 3
BB - Barbados 3
BH - Bahrain 3
CI - Costa d'Avorio 3
DO - Repubblica Dominicana 3
EE - Estonia 3
KZ - Kazakistan 3
LA - Repubblica Popolare Democratica del Laos 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
BZ - Belize 2
GT - Guatemala 2
KH - Cambogia 2
TT - Trinidad e Tobago 2
A1 - Anonimo 1
AZ - Azerbaigian 1
BY - Bielorussia 1
EU - Europa 1
GA - Gabon 1
GD - Grenada 1
Totale 13.784
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Città #
Ashburn 832
Singapore 602
Chandler 575
San Jose 446
Jacksonville 257
Beijing 193
San Mateo 173
Dallas 151
Los Angeles 144
The Dalles 141
Dublin 139
Ho Chi Minh City 122
Nanjing 103
Hanoi 97
Milan 96
Jakarta 90
Redwood City 89
Wilmington 85
Tokyo 83
Hefei 81
Boston 79
Lauterbourg 76
New York 72
Hong Kong 70
Dearborn 67
Houston 65
Munich 52
São Paulo 52
Santa Clara 50
Woodbridge 50
Seattle 45
Lawrence 44
Moscow 41
Phoenix 41
Council Bluffs 39
Frankfurt am Main 39
Marseille 39
Princeton 39
Ann Arbor 37
Rome 36
Izmir 35
Buffalo 34
Helsinki 34
Fuzhou 33
Atlanta 32
Nanchang 31
Cattolica 30
University Park 30
Chicago 28
Nürnberg 28
Boardman 26
Denver 25
Fairfield 25
Orem 24
Cambridge 23
Hebei 23
Shanghai 23
Brooklyn 22
London 22
Guangzhou 21
Lancaster 21
Florence 20
Madrid 20
Heilbronn 19
Kent 19
Kunming 19
Mountain View 19
North Charleston 19
Shenyang 19
Warsaw 19
Istanbul 18
Padova 17
San Francisco 17
Tianjin 17
Chennai 16
Norwalk 16
Bologna 15
Da Nang 15
Santiago 15
Stockholm 15
Toronto 15
Amsterdam 14
Hangzhou 14
Manchester 14
Parma 14
Valencia 14
Philadelphia 13
Quito 13
Belo Horizonte 12
Pune 12
Tashkent 12
Torino 12
Brussels 11
Johannesburg 11
Paris 11
Turku 11
Changsha 10
Dhaka 10
Hải Dương 10
Jiaxing 10
Totale 6.679
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Nome #
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 514
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 442
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 372
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 343
A new genration of malolactic starter cultures for high-ph wine 333
Consumer interest in specialty beers in three European markets 290
Metodi di riduzione di residui di Ocratossina A nei vini 251
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 239
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 219
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 212
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 207
Problematiche alimentari da inquinamento indoor 203
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 197
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 197
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 192
Destino dell'Ocratossina A nella vinificazione in rosso 184
The hedonic response to chocolate and beverage pairing: A preliminary study 184
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 182
An investigation of matches of bottom fermented red beers with cheeses 180
An investigation on the appropriateness of chocolate to match tea and coffee 180
Hedonic response to cheese in preschoolers 177
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 175
The Italian standard for coatings in the food industry 171
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 170
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 168
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 167
Recent applications of biotechnology in wine production 167
Concept test for the production of specialty beers 166
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 162
Influence of winemaking on ochratoxin A content in red wines 161
A preliminary study investigating consumer preference for cheese and beer pairings 159
Hedonic Response to Fish in Preschoolers 159
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 158
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 155
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 155
Riduzione di ocratossina A nei vini mediante batteri lattici 154
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 154
Volatile compounds produced by microorganisms isolated from cork 153
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 152
How foam appearance influences the Italian Consumer's beer perception and preference 152
Impact of full-scale brewing processes on lager beer nitrogen compounds 149
Ochratoxin A in wine: decontamination by lactic acid bacteria 149
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 147
Impiego dei gas nella depurazione 147
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 146
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 146
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 144
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 142
Ochratoxin A reduction by lactic acid bacteria 139
Living immobilized Acetobacter in Ca-alginate in vinegar production: Preliminary study on optimum conditions for immobilization 138
Sensory mapping of beers on sale in the italian market 137
Influenza della vinificazione sul contenuto di ocratossina A (OTA) nei vini rossi 135
Effetto della vinificazione sul contenuto di ocratossina A 131
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol 130
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 130
Hygienic coatings in the food industry environment the italian standard 128
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 126
La tipicizzazione dei vini per via fermentativa 125
Wine safety: solutions to reduce Ochratoxin A contamination 125
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 123
Preschoolers’ liking of citrus fruits served as a mid-morning snack 122
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 122
Safety improvement of indigenous foods by selected microorganisms in Burundi area 122
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 120
Optimisation of long-term activated-sludge treatment of winery wastewater 120
Una nuova generazione di batteri malolattici per vini a pH elevato 119
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 119
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 118
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 118
Ochratoxin A: from grape to wine 116
Free amines in Italian Beer 116
La qualita microbiologica del sughero ed il suo controllo 114
Lactic acid bacteria as biological scavange in wine 110
Bulk sparkling wine production by external encapsulated yeast bioreactor 109
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 107
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 106
I rischi nell'impiego degli enzimi 104
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 103
L'impiego dell'aerazione controllata nella fase di macerazione 101
Model for prediction of immobilized Acetobacter cell number in calcium alginate gel droplets 100
Strawberry preservation by irradiation and natural anti-microbial compounds 99
Effect of yeasts and their by-products on the Ochratoxin A level of wine 88
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 87
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 82
Strawberry preservation by irradiation and natural anti-microbial compounds 75
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 70
Influence of extraction method on yield and purity of rice starch 63
Totale 13.923
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Categoria #
all - tutte 50.710
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 50.710
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022608 0 0 0 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
2025/20264.233 574 129 324 303 651 293 754 252 326 357 138 132
2026/20271.160 210 413 406 131 0 0 0 0 0 0 0 0
Totale 13.923