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

MARCONI, Ombretta
 Distribuzione geografica
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Continente #
NA - Nord America 4.331
AS - Asia 3.870
EU - Europa 3.460
SA - Sud America 738
AF - Africa 101
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
Totale 12.509
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Nazione #
US - Stati Uniti d'America 4.199
SG - Singapore 1.825
IT - Italia 698
IE - Irlanda 637
BR - Brasile 565
CN - Cina 538
HK - Hong Kong 495
RU - Federazione Russa 459
VN - Vietnam 371
UA - Ucraina 361
DE - Germania 281
FR - Francia 256
FI - Finlandia 197
GB - Regno Unito 166
KR - Corea 137
IN - India 102
SE - Svezia 88
BD - Bangladesh 71
TR - Turchia 71
NL - Olanda 70
CA - Canada 64
AR - Argentina 62
BE - Belgio 60
PL - Polonia 46
ZA - Sudafrica 36
ID - Indonesia 34
IQ - Iraq 34
MX - Messico 34
JP - Giappone 30
UZ - Uzbekistan 29
AT - Austria 27
CO - Colombia 26
EC - Ecuador 25
PK - Pakistan 24
CH - Svizzera 23
ES - Italia 23
SA - Arabia Saudita 22
CL - Cile 16
CZ - Repubblica Ceca 16
VE - Venezuela 15
LT - Lituania 14
MA - Marocco 12
PH - Filippine 12
PY - Paraguay 10
RO - Romania 10
LK - Sri Lanka 9
CR - Costa Rica 8
IL - Israele 8
TN - Tunisia 8
KE - Kenya 7
EG - Egitto 6
MY - Malesia 6
PE - Perù 6
AE - Emirati Arabi Uniti 5
BO - Bolivia 5
ET - Etiopia 5
GR - Grecia 5
OM - Oman 5
UY - Uruguay 5
BB - Barbados 4
GT - Guatemala 4
IR - Iran 4
JO - Giordania 4
KZ - Kazakistan 4
LB - Libano 4
NG - Nigeria 4
NP - Nepal 4
SY - Repubblica araba siriana 4
AL - Albania 3
AU - Australia 3
BG - Bulgaria 3
DO - Repubblica Dominicana 3
HU - Ungheria 3
NI - Nicaragua 3
PA - Panama 3
PS - Palestinian Territory 3
PT - Portogallo 3
TT - Trinidad e Tobago 3
XK - ???statistics.table.value.countryCode.XK??? 3
AO - Angola 2
AZ - Azerbaigian 2
CY - Cipro 2
DK - Danimarca 2
DZ - Algeria 2
EU - Europa 2
GN - Guinea 2
GY - Guiana 2
HR - Croazia 2
JM - Giamaica 2
ML - Mali 2
MM - Myanmar 2
RS - Serbia 2
SC - Seychelles 2
SN - Senegal 2
TH - Thailandia 2
TL - Timor Orientale 2
AM - Armenia 1
BF - Burkina Faso 1
BH - Bahrain 1
BW - Botswana 1
Totale 12.486
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Città #
Singapore 1.265
Dublin 637
Chandler 518
Hong Kong 491
San Jose 392
Ashburn 292
San Mateo 228
Perugia 216
Santa Clara 202
Jacksonville 198
Boardman 196
Moscow 185
Medford 135
Princeton 134
Seoul 134
Dong Ket 128
Lauterbourg 128
Beijing 107
Ann Arbor 101
Altamura 92
Munich 84
Ho Chi Minh City 82
Los Angeles 81
Wilmington 81
São Paulo 70
Andover 68
Lawrence 66
New York 55
Brussels 51
Helsinki 51
Hanoi 48
Piscataway 38
Orem 37
The Dalles 37
Frankfurt am Main 36
Saint Petersburg 36
Turku 35
Tokyo 28
Warsaw 27
Des Moines 24
Falkenstein 24
Redmond 24
Johannesburg 23
Amsterdam 22
Dallas 22
Izmir 21
Norwalk 21
Falls Church 20
Ankara 19
Brooklyn 19
Columbus 19
Nuremberg 19
Stockholm 19
Chennai 18
Denver 18
Phoenix 18
Tashkent 18
Houston 17
London 17
Chicago 16
Milan 16
San Paolo di Civitate 16
Woodbridge 16
Montreal 15
Olomouc 15
Shanghai 15
Jakarta 14
Atlanta 13
Council Bluffs 13
Foligno 13
Haiphong 13
Rio de Janeiro 13
Baghdad 12
Brasília 12
Gubbio 12
Rome 12
Toronto 12
Dhaka 11
Manchester 11
Porto Alegre 11
San Francisco 11
Seattle 11
Belo Horizonte 10
Biên Hòa 10
Jeddah 10
Mumbai 10
Salvador 10
Tianjin 10
Vienna 10
Bexley 9
Bogotá 9
Buenos Aires 9
Colombo 9
Guayaquil 9
Hefei 9
Istanbul 9
Lahore 9
Mexico City 9
Jaipur 8
Riyadh 8
Totale 7.662
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Nome #
The Use of Rice in Brewing 206
Mathematical Models on Milk, Coffee and Beer 179
Acrylamide risk in food products: the shortbread case study 158
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 148
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 139
Quality control of malt: turbidity problems of standard worts given by the presence of microbial cells 134
Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley 131
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 129
Production of a 100% Rice Malt Beer-like Beverage 125
Analytical SFE for products of animal origin 123
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 121
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 120
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 116
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 115
Selenium Biofortification in Rice (Oryza sativa L.) Sprouting: Effects on Se Yield and Nutritional Traits with Focus on Phenolic Acid Profile 114
Acrylamide risk in food products: the shortbread case study 113
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 110
Effect of mashing procedures on brewing 108
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 108
Organic acids profile in tomato juice by HPLC with UV detection 107
Biogenic amines and N-nitrosamines control in beer production chain 107
Production of alcohol-free beer 106
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 106
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 103
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 103
Phenolic content and antioxidant activity of einkorn and emmer sprouts and wheatgrass obtained under different radiation wavelengths 103
Detector elettrochimico ECD (Coularray®): applicazione nel settore enologico per la determinazione di sostanze antiossidanti 102
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 102
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 102
Rough beer clarification by crossflow microfiltration in combination with enzymatic and/or centrifugal pretreatments 100
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 100
Evaluation of different validation strategies and long term effects in NIR calibration models 99
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 99
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 99
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 99
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 99
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 98
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 97
Determination of Cu(II) in beer by derivative potentiometric stripping analysis 96
Determination of free phenolic acids in wort and beer by Coulometric Array Detection 96
Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain 95
Advances in the valorization of brewing by-products 95
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 94
Determination of free fatty acids in beer wort 94
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 93
Near Infrared Spectroscopy in the Brewing Industry 92
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition 92
Determination of Total and Water-Extractable Β-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts 92
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 92
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 92
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 92
Influence of barley variety and malting process on lipid content of malt 91
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters 91
Sprouting olive (Olea europaea L.) seeds as a source of antioxidants from residual whole stones 91
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 90
Effect of Genotype on the Sprouting of Pomegranate (Punica granatum L.) Seeds as a Source of Phenolic Compounds from Juice Industry by-Products 90
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 90
Determination of free phenolic acids in wort and beer by Coulometric Array Detection 88
Supercritical Carbon dioxide and flaxseed oil like functional food 88
Determination of free fatty acids in beer 87
Gluten-free beer from malted rice 87
Effect of mashing procedures on brewing 86
Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malting 86
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 86
Estrazione di olio di canfora con Anidride Carbonica Supercritica 85
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 85
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 85
Development of an all rice malt beer: A gluten free alternative 85
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 84
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 83
A sustainable valorisation of spent hops from dry-hopping 83
Palatability and Stability of Shortbread Made with Low Saturated Fat Content 82
Brewers’ spent grain (BSG)-based green dielectric materials for low-voltage operating solution-processed organic field-effect transistors 81
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 81
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 81
Monitoring of beer filtration using Photon Correlation Spectroscopy (PCS) 80
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 80
Rice malting optimization for the production of top-fermented gluten-free beer 80
Abscisic acid crosstalk with auxin and ethylene in biosynthesis and degradation of inulin-type fructans in chicory 79
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 78
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 78
Liposoluble vitamin extraction by supercritical carbon dioxide. b) In baby food and infant formula 77
Italian Emmer as Potential Brewing Raw Material 75
Long-Term NIR Calibration for Malt Extract 75
Supercritical antisolvent fractionation of lignans from the ethanol extract of flaxseed 74
Optimization of Malting process to obtain specialty rice malts 74
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 74
Effect of Sprouting on the Phenolic Compounds, Glucosinolates, and Antioxidant Activity of Five Camelina sativa (L.) Crantz Cultivars 73
Rapid determination of total fats and fat-soluble vitamins in Parmigiano cheese and salami by SFE 73
Moisture content determination of colored malts 73
Supercritical carbon dioxide and functional properties of flaxseed oil 73
The Influence of Glumes on Malting and Brewing of Hulled Wheats 73
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 72
Evoluzione qualitativa della birra in funzione delle ricette e dei processi di birrificazione 72
GMOs’ Traceability and Trackability systems in beers produced in Italy 72
Determination of dimethyl sulphide in brewery samples by headspace gas chromatography mass spectrometry (HS-GC/MS) 72
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 72
Effects of beer and lettuce (Lactuca sativa) consumption on antioxidant status in healthy volunteers: A small-scale crossover trial 72
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 72
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 71
Totale 9.573
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Categoria #
all - tutte 57.161
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 57.161
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021135 0 0 0 0 0 0 0 0 0 0 0 135
2021/2022872 13 146 21 13 16 11 11 327 20 30 108 156
2022/20231.865 146 312 36 126 115 161 8 82 797 4 60 18
2023/2024971 49 132 36 26 15 5 142 16 158 93 154 145
2024/20252.307 52 199 126 158 278 96 132 188 366 139 394 179
2025/20265.026 374 429 319 827 676 380 765 253 508 316 134 45
Totale 12.949