IRIS UniCatt

Fumi, Maria Daria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.345
EU - Europa 3.896
AS - Asia 3.281
SA - Sud America 567
Continente sconosciuto - Info sul continente non disponibili 120
AF - Africa 79
OC - Oceania 20
Totale 13.308
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.197
SG - Singapore 1.274
DE - Germania 919
CN - Cina 897
IT - Italia 885
SE - Svezia 551
BR - Brasile 425
UA - Ucraina 416
VN - Vietnam 359
FR - Francia 296
IE - Irlanda 145
GB - Regno Unito 142
FI - Finlandia 128
ID - Indonesia 108
JP - Giappone 104
RU - Federazione Russa 98
IN - India 90
TR - Turchia 83
HK - Hong Kong 81
BD - Bangladesh 80
ES - Italia 73
CA - Canada 62
MX - Messico 50
NL - Olanda 45
AR - Argentina 42
PL - Polonia 33
IQ - Iraq 29
ZA - Sudafrica 26
KR - Corea 22
EC - Ecuador 20
SA - Arabia Saudita 19
CL - Cile 18
AU - Australia 16
CO - Colombia 16
AL - Albania 15
PH - Filippine 15
PT - Portogallo 15
VE - Venezuela 15
BE - Belgio 14
CH - Svizzera 14
PE - Perù 14
TH - Thailandia 14
TN - Tunisia 13
CZ - Repubblica Ceca 12
PK - Pakistan 12
UZ - Uzbekistan 12
EG - Egitto 11
HN - Honduras 11
AT - Austria 10
RO - Romania 10
AE - Emirati Arabi Uniti 9
DK - Danimarca 9
GR - Grecia 9
MY - Malesia 9
RS - Serbia 9
LB - Libano 8
NP - Nepal 8
HU - Ungheria 7
IL - Israele 7
MA - Marocco 7
PY - Paraguay 7
TW - Taiwan 7
BG - Bulgaria 6
HR - Croazia 6
UY - Uruguay 6
CR - Costa Rica 5
IR - Iran 5
IS - Islanda 5
JO - Giordania 5
KE - Kenya 5
PA - Panama 5
AM - Armenia 4
BO - Bolivia 4
DZ - Algeria 4
JM - Giamaica 4
KG - Kirghizistan 4
LT - Lituania 4
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
AO - Angola 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
BH - Bahrain 2
BZ - Belize 2
CI - Costa d'Avorio 2
KH - Cambogia 2
TT - Trinidad e Tobago 2
A1 - Anonimo 1
AZ - Azerbaigian 1
BB - Barbados 1
BY - Bielorussia 1
EU - Europa 1
GA - Gabon 1
GN - Guinea 1
GP - Guadalupe 1
Totale 13.174
Salva come PNG Salva come JPEG
Città #
Ashburn 639
Singapore 600
Chandler 575
San Jose 427
Jacksonville 254
Beijing 193
San Mateo 173
Dallas 142
Dublin 139
The Dalles 136
Ho Chi Minh City 121
Nanjing 103
Los Angeles 100
Hanoi 96
Milan 94
Jakarta 90
Redwood City 89
Wilmington 85
Tokyo 83
Hefei 81
Boston 79
Lauterbourg 76
Hong Kong 68
New York 68
Dearborn 67
Houston 65
Munich 52
Woodbridge 50
Seattle 45
Lawrence 44
Santa Clara 44
São Paulo 42
Moscow 41
Frankfurt am Main 39
Marseille 39
Princeton 39
Ann Arbor 37
Izmir 35
Helsinki 34
Buffalo 33
Fuzhou 33
Rome 33
Phoenix 32
Atlanta 31
Nanchang 31
Cattolica 30
University Park 30
Nürnberg 28
Boardman 26
Fairfield 25
Denver 24
Orem 24
Cambridge 23
Chicago 23
Hebei 23
Shanghai 23
Brooklyn 22
London 22
Guangzhou 21
Lancaster 21
Madrid 20
Heilbronn 19
Kent 19
Kunming 19
Mountain View 19
Shenyang 19
Warsaw 19
Florence 18
North Charleston 18
Istanbul 17
Padova 17
Tianjin 17
Chennai 16
Norwalk 16
Bologna 15
Da Nang 15
San Francisco 15
Santiago 15
Stockholm 15
Amsterdam 14
Hangzhou 14
Parma 14
Toronto 14
Valencia 14
Manchester 13
Belo Horizonte 12
Pune 12
Quito 12
Tashkent 12
Torino 12
Johannesburg 11
Paris 11
Philadelphia 11
Turku 11
Brussels 10
Changsha 10
Hải Dương 10
Jiaxing 10
Lanzhou 10
Riyadh 10
Totale 6.317
Salva come PNG Salva come JPEG
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 496
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 435
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 329
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 320
A new genration of malolactic starter cultures for high-ph wine 318
Consumer interest in specialty beers in three European markets 283
Metodi di riduzione di residui di Ocratossina A nei vini 245
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 228
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 214
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 208
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 205
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 193
Problematiche alimentari da inquinamento indoor 189
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 189
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 184
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 178
The hedonic response to chocolate and beverage pairing: A preliminary study 178
An investigation of matches of bottom fermented red beers with cheeses 174
Hedonic response to cheese in preschoolers 169
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 169
Destino dell'Ocratossina A nella vinificazione in rosso 165
An investigation on the appropriateness of chocolate to match tea and coffee 165
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 164
Recent applications of biotechnology in wine production 162
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 162
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 157
Influence of winemaking on ochratoxin A content in red wines 157
Concept test for the production of specialty beers 157
The Italian standard for coatings in the food industry 156
Hedonic Response to Fish in Preschoolers 156
A preliminary study investigating consumer preference for cheese and beer pairings 155
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 154
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 150
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 150
How foam appearance influences the Italian Consumer's beer perception and preference 149
Volatile compounds produced by microorganisms isolated from cork 148
Riduzione di ocratossina A nei vini mediante batteri lattici 147
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 146
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 145
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 144
Impact of full-scale brewing processes on lager beer nitrogen compounds 143
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 143
Ochratoxin A in wine: decontamination by lactic acid bacteria 142
Impiego dei gas nella depurazione 141
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 141
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 140
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 139
Ochratoxin A reduction by lactic acid bacteria 136
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 135
Living immobilized Acetobacter in Ca-alginate in vinegar production: Preliminary study on optimum conditions for immobilization 134
Sensory mapping of beers on sale in the italian market 133
Influenza della vinificazione sul contenuto di ocratossina A (OTA) nei vini rossi 128
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol 127
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 124
Effetto della vinificazione sul contenuto di ocratossina A 123
Preschoolers’ liking of citrus fruits served as a mid-morning snack 120
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 120
La tipicizzazione dei vini per via fermentativa 119
Hygienic coatings in the food industry environment the italian standard 119
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 119
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 118
Una nuova generazione di batteri malolattici per vini a pH elevato 118
Wine safety: solutions to reduce Ochratoxin A contamination 116
Optimisation of long-term activated-sludge treatment of winery wastewater 115
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 114
Ochratoxin A: from grape to wine 113
Free amines in Italian Beer 113
La qualita microbiologica del sughero ed il suo controllo 113
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 112
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 112
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 110
Safety improvement of indigenous foods by selected microorganisms in Burundi area 108
Bulk sparkling wine production by external encapsulated yeast bioreactor 106
Lactic acid bacteria as biological scavange in wine 102
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 102
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 99
L'impiego dell'aerazione controllata nella fase di macerazione 98
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 98
Model for prediction of immobilized Acetobacter cell number in calcium alginate gel droplets 96
I rischi nell'impiego degli enzimi 92
Strawberry preservation by irradiation and natural anti-microbial compounds 90
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 83
Effect of yeasts and their by-products on the Ochratoxin A level of wine 83
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 80
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 69
Strawberry preservation by irradiation and natural anti-microbial compounds 67
Influence of extraction method on yield and purity of rice starch 62
Totale 13.308
Salva come PNG Salva come JPEG
Categoria #
all - tutte 48.636
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 48.636
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022714 0 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
2025/20264.233 574 129 324 303 651 293 754 252 326 357 138 132
2026/2027545 210 335 0 0 0 0 0 0 0 0 0 0
Totale 13.308