IRIS PubliCatt

Fumi, Maria Daria
 Distribuzione geografica
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Continente #
EU - Europa 3.281
NA - Nord America 2.990
AS - Asia 1.044
SA - Sud America 66
AF - Africa 24
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.425
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Nazione #
US - Stati Uniti d'America 2.939
DE - Germania 822
IT - Italia 742
SE - Svezia 537
CN - Cina 503
UA - Ucraina 405
SG - Singapore 245
FR - Francia 166
IE - Irlanda 144
FI - Finlandia 102
ID - Indonesia 91
RU - Federazione Russa 79
GB - Regno Unito 77
TR - Turchia 57
ES - Italia 48
IN - India 40
NL - Olanda 30
JP - Giappone 24
CA - Canada 23
KR - Corea 17
MX - Messico 16
AU - Australia 15
BR - Brasile 15
BE - Belgio 14
CL - Cile 14
ZA - Sudafrica 13
AL - Albania 11
AR - Argentina 11
EC - Ecuador 11
PT - Portogallo 11
CH - Svizzera 10
PL - Polonia 10
TH - Thailandia 10
CZ - Repubblica Ceca 8
DK - Danimarca 8
PH - Filippine 8
RO - Romania 8
RS - Serbia 8
BD - Bangladesh 7
CO - Colombia 7
HK - Hong Kong 7
TW - Taiwan 7
VN - Vietnam 7
GR - Grecia 6
HN - Honduras 6
HR - Croazia 6
AT - Austria 5
PE - Perù 5
BG - Bulgaria 4
HU - Ungheria 4
IR - Iran 4
TN - Tunisia 4
AE - Emirati Arabi Uniti 3
CR - Costa Rica 3
IL - Israele 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
AM - Armenia 2
CI - Costa d'Avorio 2
EG - Egitto 2
LT - Lituania 2
MY - Malesia 2
NG - Nigeria 2
NO - Norvegia 2
NP - Nepal 2
SK - Slovacchia (Repubblica Slovacca) 2
A1 - Anonimo 1
BY - Bielorussia 1
BZ - Belize 1
DO - Repubblica Dominicana 1
EU - Europa 1
GA - Gabon 1
IS - Islanda 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
ME - Montenegro 1
MK - Macedonia 1
PA - Panama 1
PK - Pakistan 1
PY - Paraguay 1
SM - San Marino 1
UY - Uruguay 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 7.425
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Città #
Chandler 575
Ashburn 280
Jacksonville 253
Singapore 186
San Mateo 173
Dublin 138
Nanjing 103
Redwood City 89
Jakarta 88
Wilmington 85
Milan 76
Beijing 70
Boston 69
Dearborn 67
Houston 58
Woodbridge 50
Lawrence 43
Moscow 41
Marseille 39
Princeton 39
Seattle 39
Ann Arbor 37
Izmir 35
Fuzhou 33
Nanchang 31
Cattolica 30
University Park 30
Nürnberg 28
Boardman 25
Fairfield 25
Cambridge 23
Hebei 23
Lancaster 21
Helsinki 20
Shanghai 20
Heilbronn 19
Mountain View 19
Shenyang 19
Guangzhou 18
Kunming 18
Los Angeles 18
Norwalk 16
Florence 15
Padova 15
Rome 15
Parma 14
Phoenix 14
Santiago 14
Tianjin 13
Hangzhou 12
Torino 12
Istanbul 11
Pune 11
Valencia 11
Brussels 10
Jiaxing 10
Lanzhou 10
Quito 10
Bologna 9
Chicago 9
Duncan 9
Jinan 9
Renton 9
New York 8
Pescara 8
Simi Valley 8
Altamura 7
Augusta 7
Buffalo 7
Changsha 7
Indiana 7
London 7
Madrid 7
Munich 7
Philadelphia 7
Serio 7
Adelaide 6
Barcellona Pozzo di Gotto 6
Barletta 6
Belgrade 6
Brescia 6
Busto Arsizio 6
Cremona 6
Dallas 6
Mississauga 6
Misterbianco 6
Stradella 6
Tegucigalpa 6
Zhengzhou 6
Amsterdam 5
Baltimore 5
Chengdu 5
Edinburgh 5
Paris 5
Pullman 5
San Diego 5
Seoul 5
Taipei 5
Tokyo 5
Xian 5
Totale 3.538
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Nome #
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 355
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 324
A new genration of malolactic starter cultures for high-ph wine 225
Metodi di riduzione di residui di Ocratossina A nei vini 161
Lieviti autoctoni per vini di nicchia: l'Ortrugo dei Colli Piacentini 149
Capacidad de hongos aislados de corcho y de Botrytis cinerea para transfomar 2,4,6-trichlorofenol en 2,4,6-trichloroanisol 144
Consumer interest in specialty beers in three European markets 138
Identificazione al microscopio ottico di muffe presenti su tappi Significato nel controllo di qualità 136
Pedologic characteristics and fungi community in unmanaged cork oak forest soil of two Mediterranean regions: Sardinia and Tunisia 135
Harmonisation of physical and chemical methods for soil management in Cork Oak forests - Lessons from collaborative investigations 130
Problematiche alimentari da inquinamento indoor 123
Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers 122
The hedonic response to chocolate and beverage pairing: A preliminary study 111
Lactobacillus plantarum sequential inoculation: malolactic and biogenic amines occurrence in wine 107
An investigation of matches of bottom fermented red beers with cheeses 105
Riduzione di ocratossina A nei vini mediante batteri lattici 104
Studio sul gradimento alimentare di bambini della scuola dell'infanzia 103
Vernici per ambienti con presenza di alimenti - Prima parte (Coatings for food-compatible Environments Ist part) 102
Alginate immobilized Saccharomyces cerevisiae cell alternative during alcoholic fermentation 101
Application de la maceration avec aeration controlée à trois cépages rouges du Piemonte 99
A preliminary study investigating consumer preference for cheese and beer pairings 97
Vernici per ambienti con presenza di alimenti Seconda parte (Coating for food-compatible II Parte) 95
Recent applications of biotechnology in wine production 94
Impact of full-scale brewing processes on lager beer nitrogen compounds 93
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 91
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 91
Hedonic response to cheese in preschoolers 89
Destino dell'Ocratossina A nella vinificazione in rosso 89
Influence of 2,4,6-trichlorophenol on the sensory quality of wines 88
Volatile compounds produced by microorganisms isolated from cork 88
Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. 88
Hedonic Response to Fish in Preschoolers 87
The Italian standard for coatings in the food industry 86
Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production 85
Impiego dei gas nella depurazione 84
Influence of winemaking on ochratoxin A content in red wines 84
Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloreanisole from 2,4,6-trichlorophenol 84
Influence de différentes stratégies de gestion d’une subéraie sur les caractéristiques chimiques et microbiologiques des sols 84
Concept test for the production of specialty beers 84
An investigation on the appropriateness of chocolate to match tea and coffee 84
Sensory characteristics of Romanian, Polish, Albanian and Former Yugoslavian beers 81
How foam appearance influences the Italian Consumer's beer perception and preference 81
Una nuova generazione di batteri omofermentanti: Lactobacillus plantarum 81
Ochratoxin A reduction by lactic acid bacteria 80
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 79
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots. 78
La tipicizzazione dei vini per via fermentativa 77
Ochratoxin A in wine: decontamination by lactic acid bacteria 77
Influenza della vinificazione sul contenuto di ocratossina A (OTA) nei vini rossi 76
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 75
Una nuova generazione di batteri malolattici per vini a pH elevato 75
Hygienic coatings in the food industry environment the italian standard 75
La qualita microbiologica del sughero ed il suo controllo 74
Esperienze di vinificazione in rosso con aerazione controllata nella fase di macerazione 72
Living immobilized Acetobacter in Ca-alginate in vinegar production: Preliminary study on optimum conditions for immobilization 71
L'impiego dell'aerazione controllata nella fase di macerazione 69
Effetto della vinificazione sul contenuto di ocratossina A 68
Sensory mapping of beers on sale in the italian market 67
Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables 66
Ochratoxin A: from grape to wine 64
Free amines in Italian Beer 64
Consumers' preference and sensory profile of bottom fermented red beers of the Italian market 64
The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes 63
Safety improvement of indigenous foods by selected microorganisms in Burundi area 62
Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings 60
Bulk sparkling wine production by external encapsulated yeast bioreactor 60
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 59
Ochratoxin A decontamination by lactic acid bacteria in wine: adsorption or biodegradation? 57
Prelliminary assessment on the use immobilized yeast cells in sodium alginate for sparkling wine processes 56
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 55
Wine safety improvement by Ochratoxin A reducing malolactic bacteria 55
I rischi nell'impiego degli enzimi 54
Optimisation of long-term activated-sludge treatment of winery wastewater 54
Impact of coating VOCs on sensory characters of alcoholic beverages - A case study: the wine 54
Lactic acid bacteria as biological scavange in wine 53
Effetto dell'irradiamento con elettroni accelerati sul sughero utilizzato per la produzione dei tappi 53
Wine safety: solutions to reduce Ochratoxin A contamination 51
Model for prediction of immobilized Acetobacter cell number in calcium alginate gel droplets 48
Effect of yeasts and their by-products on the Ochratoxin A level of wine 41
Strawberry preservation by irradiation and natural anti-microbial compounds 38
Trapped Acetobacter in membrane bioreactor: Fractal interpretation of a compatible population 33
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 29
Preschoolers’ liking of citrus fruits served as a mid-morning snack 27
VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger 18
Strawberry preservation by irradiation and natural anti-microbial compounds 17
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 15
Influence of extraction method on yield and purity of rice starch 10
Totale 7.475
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Categoria #
all - tutte 28.662
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 28.662
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020500 0 0 0 0 0 57 101 39 84 49 77 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
2024/2025509 60 58 123 66 117 85 0 0 0 0 0 0
Totale 7.475