IRIS
NATOLINO, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 4.699
EU - Europa 2.336
AS - Asia 2.191
SA - Sud America 394
Continente sconosciuto - Info sul continente non disponibili 218
AF - Africa 78
OC - Oceania 43
Totale 9.959
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Nazione #
US - Stati Uniti d'America 4.527
IT - Italia 1.136
SG - Singapore 912
CN - Cina 415
BR - Brasile 261
HK - Hong Kong 178
DE - Germania 165
FR - Francia 156
VN - Vietnam 154
BD - Bangladesh 128
UA - Ucraina 125
RU - Federazione Russa 113
CA - Canada 87
IN - India 82
GB - Regno Unito 78
FI - Finlandia 75
TR - Turchia 70
NL - Olanda 68
IE - Irlanda 62
ES - Italia 60
AR - Argentina 49
AT - Austria 33
BE - Belgio 33
KR - Corea 33
PL - Polonia 30
AU - Australia 29
PT - Portogallo 28
ID - Indonesia 27
ZA - Sudafrica 26
CL - Cile 25
CO - Colombia 25
JP - Giappone 25
MX - Messico 25
PK - Pakistan 25
SE - Svezia 24
HR - Croazia 21
GR - Grecia 19
MY - Malesia 19
CH - Svizzera 16
CZ - Repubblica Ceca 16
RO - Romania 16
IQ - Iraq 15
EC - Ecuador 14
PH - Filippine 14
SA - Arabia Saudita 14
IR - Iran 12
NZ - Nuova Zelanda 12
TH - Thailandia 12
EG - Egitto 10
GT - Guatemala 10
RS - Serbia 10
DZ - Algeria 9
LT - Lituania 9
TW - Taiwan 9
CR - Costa Rica 8
JO - Giordania 8
SI - Slovenia 8
PE - Perù 7
TN - Tunisia 7
AL - Albania 6
JM - Giamaica 6
NI - Nicaragua 6
SV - El Salvador 6
CW - ???statistics.table.value.countryCode.CW??? 5
ET - Etiopia 5
GP - Guadalupe 5
LK - Sri Lanka 5
PY - Paraguay 5
TT - Trinidad e Tobago 5
UZ - Uzbekistan 5
AE - Emirati Arabi Uniti 4
AZ - Azerbaigian 4
DK - Danimarca 4
HN - Honduras 4
IL - Israele 4
KE - Kenya 4
KG - Kirghizistan 4
LU - Lussemburgo 4
VE - Venezuela 4
BG - Bulgaria 3
BY - Bielorussia 3
HU - Ungheria 3
KZ - Kazakistan 3
LB - Libano 3
MA - Marocco 3
MK - Macedonia 3
NP - Nepal 3
PR - Porto Rico 3
TG - Togo 3
UY - Uruguay 3
BF - Burkina Faso 2
CU - Cuba 2
DO - Repubblica Dominicana 2
NG - Nigeria 2
NO - Norvegia 2
PF - Polinesia Francese 2
SC - Seychelles 2
AD - Andorra 1
BA - Bosnia-Erzegovina 1
BM - Bermuda 1
Totale 9.729
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Città #
Ashburn 489
Singapore 464
San Jose 298
Fairfield 228
Woodbridge 228
Chandler 208
Council Bluffs 208
Ann Arbor 198
Hong Kong 173
Udine 162
Dallas 160
Beijing 148
Los Angeles 135
Houston 107
New York 106
Dearborn 101
Milan 98
Boardman 97
Seattle 97
Wilmington 96
Santa Clara 78
Jacksonville 72
Cambridge 71
Rome 59
Lauterbourg 56
Dublin 53
Ho Chi Minh City 52
Clifton 38
Hefei 36
Orem 36
Izmir 35
Atlanta 33
Buffalo 33
Florence 33
Phoenix 33
Princeton 33
Denver 31
Helsinki 31
Hanoi 30
Chicago 28
São Paulo 28
Montreal 27
Amsterdam 26
San Francisco 24
Vienna 24
Seoul 23
Brooklyn 21
Brussels 21
Redondo Beach 21
Trento 21
Venice 21
Paris 19
The Dalles 19
Zaandam 19
Chennai 18
Rio de Janeiro 18
Tokyo 17
Warsaw 17
Bologna 16
Brisbane 16
Naples 16
Nuremberg 16
Verona 16
Toronto 15
Bari 14
Des Moines 14
Munich 14
Palermo 14
Frankfurt am Main 13
London 13
Monfalcone 13
North Bergen 13
Pittsburgh 13
Trieste 13
Santiago 12
Buenos Aires 11
Cairo 11
Johannesburg 11
West Jordan 11
Zagreb 11
Belo Horizonte 10
Boston 10
Cassacco 10
Guatemala City 10
Hamburg 10
Hangzhou 10
Riva del Garda 10
Stockholm 10
Modena 9
Nanjing 9
New Delhi 9
Ogden 9
Padua 9
Pisa 9
San Diego 9
San Michele al Tagliamento 9
Amman 8
Bonn 8
Curitiba 8
Dong Ket 8
Totale 5.536
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Nome #
Yeasts protein extracts: new low impact tool for wine protein stability 595
Ultrasound-assisted extraction of volatile compounds from industrial Cannabis sativa L. inflorescences 350
Application of Supercritical Fluids Technology on winery by-products 287
POLIASPARTATO IN ENOLOGIA: NON SOLO STABILITÀ TARTARICA 281
PRELIMINARY STUDIES OF THE COMBINED EFFECT OF ULTRASOUND AND ASPERGILLOPEPSINS I ON THE PROTEIN INSTABILITY INDICES OF GEWÜRZTRAMINER WINE 252
Application of a supercritical CO2 extraction procedure to recover volatile compounds and polyphenols from Rosa damascena 238
Separation of aroma compounds from industrial hemp inflorescences (Cannabis sativa L.) by supercritical CO2 extraction and on-line fractionation 230
Water and ethanol as co-solvent in supercritical fluid extraction of proanthocyanidins from grape marc: a comparison and a proposal 218
Batch distillation of grappa: effect of the recycling operation 211
Effect of ultrasound pre-treatment of hemp (Cannabis sativa L.) seed on supercritical CO2 extraction of oil . 206
Applicazione dell’anidride carbonica supercritica per l’estrazione di olio da semi di canapa (Cannabis sativa L.) 200
The combined extraction of polyphenols from grape marc: Ultrasound assisted extraction followed by supercritical CO2 extraction of ultrasound-raffinate 198
Extraction kinetic modelling of total polyphenols and total anthocyanins from saffron floral bio-residues: Comparison of extraction methods 196
ULTRASUONI: tecnologia emergente e a basso impatto per la vinificazione delle uve rosse 195
Response surface optimization of hemp seed (Cannabis sativa L.) oil yield and oxidation stability by supercritical carbon dioxide extraction 189
Microwave pretreatment of Moringa oleifera seed: Effect on oil obtained by pilot-scale supercritical carbon dioxide extraction and Soxhlet apparatus 188
Extraction of proanthocyanidins from grape marc by supercritical fluid extraction using CO2 as solvent and ethanol-water mixture as co-solvent 185
Potential oil yield, fatty acid composition and oxidation stability of the hempseed oil of four Cannabis sativa L. cultivars 184
Ultrasound-assisted extraction of proanthocyanidins from vine-shoots of Vitis vinifera. 179
Yeasts protein extracts: sustainable strategy for wine protein stabilization 173
Supercritical fluid extraction of polyphenols from grape seed (Vitis vinifera): Study on process variables and kinetics 172
Supercritical antisolvent precipitation of polyphenols from grape marc extract 171
RATIONAL MAGNESIUM APPLICATION IN VINEYARDS AND GRAPE QUALITY: EXPERIENCES IN NORTHEAST ITALY 170
Yeasts proteins: studies for sustainable protein stability of white wines 169
Towards multi-purpose biorefinery platforms for the valorization of agro-industrial wastes: production of polyphenols, volatile fatty acids, polyhydroxyalkanoates and biogas from red grape pomace 168
Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound-assisted extraction of oil from grape seeds (Vitis vinifera L.) 163
Does treatment of grape juice with aspergillopepsin-i influence wine aroma? 155
Supercritical carbon dioxide extraction of pomegranate (Punica granatum L.)seed oil: Kinetic modelling and solubility evaluation 148
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 145
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water 138
Chitosan from mushroom by-products: sustainable extraction process and winemaking application 136
High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena Chemical effects of Ultrasound in Winemaking 135
ULTRASOUND TECHNOLOGY: A NEW TOOL FOR LOW-INPUT RED WINEMAKING 133
EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS 130
On the aroma of Souvignier gris: long term memory of expert tasters on the definition of wine aroma features 129
Optimization of the extraction of phenolic compounds from red grape marc (Vitis vinifera L.) using response surface methodology 128
Kinetic models for conventional and ultrasound assistant extraction of polyphenols from defatted fresh and distilled grape marc and its main components skins and seeds 126
SOSTENIBILITÀ NEL TRATTAMENTO DEI VINI: POSSIBILITÀ OFFERTE DAGLI ESTRATTI PROTEICI DI LIEVITO (EPL) E DAGLI ULTRASUONI DI POTENZA (HPUS) 125
Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling 125
Valorisation of vine-shoots: ultrasound-assisted extraction of proanthocyanidins 125
A new step toward the comprehensive valorisation of grape marc through subcritical water extraction of polysaccharides 124
Fleurtai, Soreli and Tocai Friulano: perspectives for quality integration of wine together with protection of the DOCG Lison Classico appellation 123
LE PROTEINE DEL LIEVITO: ULTERIORE STRUMENTO PER LA STABILITÀ PROTEICA DEI VINI 121
Technologies for enhancing the aromatic potential of Malvasia grapes 120
Broken and Intact Cell Model for supercritical carbon dioxide extraction of tea Camellia sinensis (L) seed oil 111
Improved Sustainability in Wine Industry Byproducts: A Scale-up and Economical Feasibility Study for High-Value Compounds Extraction Using Modified SC-CO2 101
Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review 99
Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines 99
High power ultrasound treatments of red young wines: Effect on anthocyanins and phenolic stability indices 97
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides 91
Innovations on red winemaking process by ultrasound technology 90
High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time 88
Effects of bioformulation prototype and bioactive extracts from Agaricus bisporus spent mushroom substrate on controlling Rhizoctonia solani of Lactuca sativa L 82
Simultaneous recovery of bioactive compounds from winemaking by-products by green subcritical fluids 78
Ultrasound treatment of red wine: Effect on polyphenols, mathematical modeling, and scale-up considerations 77
Use of Emerging Technologies and Non-Saccharomyces spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging 76
Experiencias de Valorización Enológica del Souvignier Gris in Trentino 76
Policosanols from grape marc: A new step towards a sustainable biorefinery for the wine industry by SC-CO2 extraction 75
Use of potassium polyaspartate on white wines: Interaction with proteins and aroma compounds 74
Study on the effect of simple, ready-to-apply solvent extraction methodologies on the physical, chemical and antioxidant properties of oil from spent coffee grounds 72
Biorefinery strategy for winery waste: a multi-step process based on “green” pressurized fluids 72
Hanseniaspora uvarum and high hydrostatic pressure for improving wine aging on lees 65
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 64
Sustainable approach to quality control of grape and wine 64
Polysaccharides recovery by subcritical water as an additional step for a biorefinery valorisation of grape marc with pressurized fluids 49
Sustainable Valorisation of Red and White Grape Pomace Via Sequential Supercritical Fluid Extraction for Selective Recovery of High-value Bioactives 34
Unconventional chitosan from mushroom by-products as an alternative fining agent for white wines stabilization 32
Tratamiento con aspergillopepsinas-I: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos 30
Innovación en la Vinificación: Posibilidades de Aplicación de los Ultrasonidos desde el Estrujado hasta la Crianza del Vino 29
Totale 9.959
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Categoria #
all - tutte 30.715
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 30.715
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022296 0 0 0 32 12 20 22 20 6 34 99 51
2022/2023499 43 49 6 59 43 100 7 40 65 35 32 20
2023/2024650 32 29 29 28 80 42 46 78 35 76 82 93
2024/20251.566 72 100 98 89 100 76 149 75 154 102 263 288
2025/20263.992 242 299 375 390 442 244 363 159 238 249 737 254
2026/2027954 139 217 268 330 0 0 0 0 0 0 0 0
Totale 9.959