IRIS - Res&Arch Institutional Research Information System - Research & Archive

DE FRANCESCO, GIOVANNI
 Distribuzione geografica
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Continente #
NA - Nord America 460
EU - Europa 385
AS - Asia 159
SA - Sud America 5
AF - Africa 1
Totale 1.010
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Nazione #
US - Stati Uniti d'America 460
IE - Irlanda 164
IT - Italia 117
SG - Singapore 63
HK - Hong Kong 44
CN - Cina 30
DE - Germania 21
FI - Finlandia 21
KR - Corea 16
RU - Federazione Russa 15
FR - Francia 9
UA - Ucraina 9
BE - Belgio 7
AT - Austria 4
GB - Regno Unito 4
PL - Polonia 4
BR - Brasile 3
CH - Svizzera 3
NL - Olanda 3
AR - Argentina 2
CZ - Repubblica Ceca 2
JP - Giappone 2
RO - Romania 2
UZ - Uzbekistan 2
BW - Botswana 1
ID - Indonesia 1
TR - Turchia 1
Totale 1.010
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Città #
Dublin 164
Chandler 141
San Mateo 52
Hong Kong 44
Perugia 44
Singapore 43
Altamura 31
Medford 31
Princeton 30
Lawrence 22
Seoul 16
Wilmington 13
Andover 10
Nanning 9
Brussels 7
Foligno 7
Gubbio 7
San Paolo di Civitate 7
Des Moines 6
Los Angeles 6
Esslingen am Neckar 5
Helsinki 5
Saint Petersburg 5
Ashburn 4
Ann Arbor 3
Beijing 3
Norwalk 3
Bariloche 2
Boardman 2
Città Di Castello 2
Clarks Summit 2
Den Haag 2
Lanciano 2
Nagold 2
Olomouc 2
Porto Alegre 2
Redmond 2
Rome 2
Tokyo 2
Amsterdam 1
Ankara 1
Buruienesti 1
Böblingen 1
Changsha 1
Chengdu 1
Falkenstein 1
Falls Church 1
Fuzhou 1
Gaborone 1
Hangzhou 1
Houston 1
Jakarta 1
Kraków 1
Magione 1
Mainz 1
Moscow 1
Nanchang 1
Pescara 1
Redwood City 1
Santa Clara 1
Shenyang 1
Timisoara 1
Totale 765
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Nome #
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 52
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 49
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 48
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 48
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 47
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 46
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 42
Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt 42
Quality improvement of low alcohol craft beer produced by evaporative pertraction 41
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 41
Characterization of the main physico-chemical parameters in three styles of craft beer 41
Influence of malt composition on the quality of a top fermented beer 37
Gluten-free beer from malted rice 35
Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor 34
Production and characterization of alcohol-free beer by membrane process 34
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 33
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 32
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 30
Low-alcohol beer production using osmotic distillation: scale-up on pilot plant 29
The Evaluation of Different Low Alcohol Beer Styles Produced by Osmotic Distillation 28
Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer 28
Cross-Flow Filtration Beer on Pilot Plant: Use of Enzymes for the Improvement of Beer Filtration 28
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 28
Effect of operating conditions during beer dealcoholization using osmotic distillation 27
Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation 26
Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer 26
Novel Fast Identification and Determination of Free Polyphenols in Untreated Craft Beers by HPLC-PDA-ESI-MS/MS in SIR Mode 25
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing 25
Screening of new Yeast Strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii for producing Low-Alcohol Beer.” poster al VII International Technical Symposium on “Advanced food processing and quality management 24
Nutritional Effects of Alcoholic/Non-alcoholic Beer 19
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing 17
Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain 14
A sustainable valorisation of spent hops from dry-hopping 13
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 12
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 10
A sustainable valorisation of spent hops from dry-hopping 9
Totale 1.120
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Categoria #
all - tutte 5.767
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 5.767
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202032 1 0 2 1 1 0 1 8 7 11 0 0
2020/202171 0 5 1 1 46 0 2 0 8 2 5 1
2021/2022205 20 34 10 2 0 0 0 61 1 13 28 36
2022/2023487 32 102 7 33 28 39 0 18 200 4 19 5
2023/2024210 13 27 9 6 4 2 33 4 16 18 36 42
2024/202525 25 0 0 0 0 0 0 0 0 0 0 0
Totale 1.120