IRIS UniCatt

Fumi, Maria Daria
 Distribuzione geografica
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Continente #
NA - Nord America 4.687
EU - Europa 3.833
AS - Asia 3.207
SA - Sud America 561
AF - Africa 79
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 2
Totale 12.389
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Nazione #
US - Stati Uniti d'America 4.559
SG - Singapore 1.265
DE - Germania 915
CN - Cina 881
IT - Italia 838
SE - Svezia 550
BR - Brasile 422
UA - Ucraina 416
VN - Vietnam 359
FR - Francia 295
IE - Irlanda 145
GB - Regno Unito 141
FI - Finlandia 127
ID - Indonesia 106
JP - Giappone 104
RU - Federazione Russa 98
IN - India 90
TR - Turchia 83
HK - Hong Kong 78
ES - Italia 73
CA - Canada 52
MX - Messico 49
NL - Olanda 43
AR - Argentina 41
BD - Bangladesh 39
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
BE - Belgio 14
PT - Portogallo 14
VE - Venezuela 14
PE - Perù 13
TH - Thailandia 13
TN - Tunisia 13
CH - Svizzera 12
CZ - Repubblica Ceca 12
PK - Pakistan 12
UZ - Uzbekistan 12
EG - Egitto 11
AT - Austria 10
HN - Honduras 10
RO - Romania 10
AE - Emirati Arabi Uniti 9
DK - Danimarca 9
GR - Grecia 9
RS - Serbia 9
LB - Libano 8
NP - Nepal 8
HU - Ungheria 7
IL - Israele 7
MA - Marocco 7
MY - Malesia 7
PY - Paraguay 7
TW - Taiwan 7
BG - Bulgaria 6
HR - Croazia 6
UY - Uruguay 6
CR - Costa Rica 5
IR - Iran 5
JO - Giordania 5
KE - Kenya 5
PA - Panama 5
AM - Armenia 4
BO - Bolivia 4
DZ - Algeria 4
KG - Kirghizistan 4
LT - Lituania 4
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
AO - Angola 3
DO - Repubblica Dominicana 3
IS - Islanda 3
KZ - Kazakistan 3
LA - Repubblica Popolare Democratica del Laos 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
BH - Bahrain 2
CI - Costa d'Avorio 2
EE - Estonia 2
KH - Cambogia 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
JM - Giamaica 1
KI - Kiribati 1
KW - Kuwait 1
Totale 12.376
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Città #
Singapore 597
Ashburn 576
Chandler 575
San Jose 398
Jacksonville 253
Beijing 188
San Mateo 173
Dublin 139
Dallas 137
Ho Chi Minh City 121
The Dalles 118
Nanjing 103
Hanoi 96
Los Angeles 94
Jakarta 90
Milan 90
Redwood City 89
Wilmington 85
Tokyo 83
Hefei 81
Boston 77
Lauterbourg 76
Dearborn 67
Hong Kong 65
Houston 64
Munich 52
New York 51
Woodbridge 50
Lawrence 43
Seattle 43
São Paulo 42
Moscow 41
Frankfurt am Main 39
Marseille 39
Princeton 39
Ann Arbor 37
Izmir 35
Helsinki 34
Fuzhou 33
Santa Clara 33
Nanchang 31
Rome 31
Buffalo 30
Cattolica 30
University Park 30
Phoenix 29
Nürnberg 28
Boardman 25
Fairfield 25
Cambridge 23
Hebei 23
Shanghai 23
Orem 22
Guangzhou 21
Lancaster 21
London 21
Chicago 20
Madrid 20
Brooklyn 19
Denver 19
Heilbronn 19
Kent 19
Mountain View 19
Shenyang 19
Warsaw 19
Kunming 18
Atlanta 17
Istanbul 17
Padova 17
Tianjin 17
Chennai 16
Norwalk 16
Da Nang 15
Florence 15
Santiago 15
Stockholm 15
Parma 14
Valencia 14
Hangzhou 13
Manchester 13
Amsterdam 12
Belo Horizonte 12
Pune 12
Quito 12
Tashkent 12
Torino 12
Bologna 11
Johannesburg 11
Paris 11
Toronto 11
Turku 11
Brussels 10
Hải Dương 10
Jiaxing 10
Lanzhou 10
Riyadh 10
Seoul 10
Dhaka 9
Duncan 9
Jinan 9
Totale 6.078
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Nome #
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 426
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 412
A new genration of malolactic starter cultures for high-ph wine 314
Metodi di riduzione di residui di Ocratossina A nei vini 243
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 242
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 208
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 203
Consumer interest in specialty beers in three European markets 202
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 199
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 188
Problematiche alimentari da inquinamento indoor 187
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 187
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 185
The hedonic response to chocolate and beverage pairing: A preliminary study 177
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 174
An investigation of matches of bottom fermented red beers with cheeses 172
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 167
Hedonic response to cheese in preschoolers 163
Recent applications of biotechnology in wine production 162
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 161
Destino dell'Ocratossina A nella vinificazione in rosso 160
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 158
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 157
An investigation on the appropriateness of chocolate to match tea and coffee 157
A preliminary study investigating consumer preference for cheese and beer pairings 155
Hedonic Response to Fish in Preschoolers 154
Influence of winemaking on ochratoxin A content in red wines 153
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 152
The Italian standard for coatings in the food industry 152
Concept test for the production of specialty beers 151
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 151
Riduzione di ocratossina A nei vini mediante batteri lattici 147
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 146
Volatile compounds produced by microorganisms isolated from cork 146
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 145
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 143
How foam appearance influences the Italian Consumer's beer perception and preference 143
Impact of full-scale brewing processes on lager beer nitrogen compounds 142
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 141
Impiego dei gas nella depurazione 140
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 140
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 139
Ochratoxin A in wine: decontamination by lactic acid bacteria 138
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 138
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 138
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 137
Ochratoxin A reduction by lactic acid bacteria 135
Living immobilized Acetobacter in Ca-alginate in vinegar production: Preliminary study on optimum conditions for immobilization 133
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 133
Sensory mapping of beers on sale in the italian market 132
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 128
Influenza della vinificazione sul contenuto di ocratossina A (OTA) nei vini rossi 126
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol 124
Effetto della vinificazione sul contenuto di ocratossina A 123
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 119
La tipicizzazione dei vini per via fermentativa 117
Hygienic coatings in the food industry environment the italian standard 117
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 117
Una nuova generazione di batteri malolattici per vini a pH elevato 115
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 114
Free amines in Italian Beer 112
Ochratoxin A: from grape to wine 111
Wine safety: solutions to reduce Ochratoxin A contamination 111
La qualita microbiologica del sughero ed il suo controllo 111
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 111
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 110
Optimisation of long-term activated-sludge treatment of winery wastewater 110
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 107
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 107
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 106
Bulk sparkling wine production by external encapsulated yeast bioreactor 104
Safety improvement of indigenous foods by selected microorganisms in Burundi area 104
Preschoolers’ liking of citrus fruits served as a mid-morning snack 103
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 99
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 98
L'impiego dell'aerazione controllata nella fase di macerazione 96
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 96
Model for prediction of immobilized Acetobacter cell number in calcium alginate gel droplets 95
Lactic acid bacteria as biological scavange in wine 92
I rischi nell'impiego degli enzimi 91
Effect of yeasts and their by-products on the Ochratoxin A level of wine 82
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 81
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 80
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 64
Strawberry preservation by irradiation and natural anti-microbial compounds 64
Influence of extraction method on yield and purity of rice starch 59
Totale 12.507
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Categoria #
all - tutte 44.574
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 44.574
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021152 0 0 0 0 0 0 0 0 0 0 129 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
2025/20263.977 574 129 324 303 651 293 754 252 326 357 14 0
Totale 12.507