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

MARCONI, Ombretta
 Distribuzione geografica
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Continente #
NA - Nord America 4.524
AS - Asia 3.897
EU - Europa 3.481
SA - Sud America 749
Continente sconosciuto - Info sul continente non disponibili 445
AF - Africa 102
OC - Oceania 6
Totale 13.204
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Nazione #
US - Stati Uniti d'America 4.365
SG - Singapore 1.834
IT - Italia 713
IE - Irlanda 637
BR - Brasile 567
CN - Cina 546
HK - Hong Kong 499
RU - Federazione Russa 459
VN - Vietnam 373
UA - Ucraina 361
DE - Germania 281
FR - Francia 257
FI - Finlandia 197
GB - Regno Unito 167
KR - Corea 137
IN - India 102
SE - Svezia 88
CA - Canada 80
BD - Bangladesh 73
NL - Olanda 71
TR - Turchia 71
AR - Argentina 62
BE - Belgio 60
PL - Polonia 46
ZA - Sudafrica 36
ID - Indonesia 34
IQ - Iraq 34
MX - Messico 34
JP - Giappone 31
CO - Colombia 30
UZ - Uzbekistan 29
AT - Austria 27
EC - Ecuador 25
ES - Italia 24
PK - Pakistan 24
CH - Svizzera 23
SA - Arabia Saudita 22
CL - Cile 21
CZ - Repubblica Ceca 16
VE - Venezuela 15
LT - Lituania 14
CR - Costa Rica 12
MA - Marocco 12
PH - Filippine 12
LK - Sri Lanka 10
PY - Paraguay 10
RO - Romania 10
IL - Israele 8
TN - Tunisia 8
KE - Kenya 7
EG - Egitto 6
MY - Malesia 6
PE - Perù 6
AE - Emirati Arabi Uniti 5
AU - Australia 5
BO - Bolivia 5
ET - Etiopia 5
GR - Grecia 5
GT - Guatemala 5
OM - Oman 5
UY - Uruguay 5
BB - Barbados 4
IR - Iran 4
JM - Giamaica 4
JO - Giordania 4
KZ - Kazakistan 4
LB - Libano 4
NG - Nigeria 4
NP - Nepal 4
RS - Serbia 4
SY - Repubblica araba siriana 4
AL - Albania 3
BG - Bulgaria 3
DO - Repubblica Dominicana 3
HU - Ungheria 3
NI - Nicaragua 3
PA - Panama 3
PS - Palestinian Territory 3
PT - Portogallo 3
SC - Seychelles 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
HN - Honduras 2
HR - Croazia 2
ML - Mali 2
MM - Myanmar 2
PR - Porto Rico 2
SN - Senegal 2
TH - Thailandia 2
TL - Timor Orientale 2
AM - Armenia 1
BF - Burkina Faso 1
Totale 12.739
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Città #
Singapore 1.268
Dublin 637
Chandler 518
Hong Kong 495
San Jose 392
Ashburn 307
Santa Clara 248
San Mateo 228
Perugia 217
Jacksonville 198
Boardman 196
Moscow 185
Medford 135
Princeton 134
Seoul 134
Dong Ket 128
Lauterbourg 128
Beijing 111
Ann Arbor 101
Altamura 92
Los Angeles 90
Munich 84
Ho Chi Minh City 82
Wilmington 81
São Paulo 71
Andover 68
Lawrence 66
New York 60
Brussels 51
Helsinki 51
Hanoi 48
Piscataway 40
Orem 37
The Dalles 37
Frankfurt am Main 36
Saint Petersburg 36
Turku 35
Tokyo 29
Warsaw 27
Des Moines 25
Dallas 24
Falkenstein 24
Redmond 24
Johannesburg 23
Amsterdam 22
Montreal 22
Izmir 21
Milan 21
Norwalk 21
Phoenix 21
Brooklyn 20
Falls Church 20
Houston 20
Ankara 19
Chicago 19
Columbus 19
Nuremberg 19
Stockholm 19
Chennai 18
Denver 18
Tashkent 18
London 17
San Paolo di Civitate 16
Woodbridge 16
Atlanta 15
Olomouc 15
Shanghai 15
Council Bluffs 14
Jakarta 14
Toronto 14
Foligno 13
Haiphong 13
Rio de Janeiro 13
Baghdad 12
Brasília 12
Gubbio 12
Rome 12
San José 12
Bogotá 11
Dhaka 11
Manchester 11
Porto Alegre 11
San Francisco 11
Seattle 11
Belo Horizonte 10
Biên Hòa 10
Colombo 10
Jeddah 10
Mumbai 10
Salvador 10
Tianjin 10
Vienna 10
Bexley 9
Buenos Aires 9
Guayaquil 9
Hefei 9
Istanbul 9
Lahore 9
Mexico City 9
Da Nang 8
Totale 7.790
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Nome #
The Use of Rice in Brewing 207
Mathematical Models on Milk, Coffee and Beer 181
Acrylamide risk in food products: the shortbread case study 160
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 151
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 136
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 124
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 124
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 122
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 119
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 116
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
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 112
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 112
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 112
Production of alcohol-free beer 110
Effect of mashing procedures on brewing 109
Organic acids profile in tomato juice by HPLC with UV detection 108
Phenolic content and antioxidant activity of einkorn and emmer sprouts and wheatgrass obtained under different radiation wavelengths 108
Biogenic amines and N-nitrosamines control in beer production chain 107
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 106
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 105
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 104
Detector elettrochimico ECD (Coularray®): applicazione nel settore enologico per la determinazione di sostanze antiossidanti 103
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 103
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 103
Rough beer clarification by crossflow microfiltration in combination with enzymatic and/or centrifugal pretreatments 102
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 102
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 102
Evaluation of different validation strategies and long term effects in NIR calibration models 101
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 101
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 101
Advances in the valorization of brewing by-products 100
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 100
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 99
Sequential Extraction and Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer's Spent Grain 97
Determination of Cu(II) in beer by derivative potentiometric stripping analysis 97
Determination of free phenolic acids in wort and beer by Coulometric Array Detection 97
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 96
Determination of free fatty acids in beer wort 96
Near Infrared Spectroscopy in the Brewing Industry 95
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition 95
Sprouting olive (Olea europaea L.) seeds as a source of antioxidants from residual whole stones 95
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 94
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 94
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 93
Influence of barley variety and malting process on lipid content of malt 93
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 93
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters 92
Determination of Total and Water-Extractable Β-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts 92
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 91
Effect of Genotype on the Sprouting of Pomegranate (Punica granatum L.) Seeds as a Source of Phenolic Compounds from Juice Industry by-Products 91
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 91
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 90
Determination of free phenolic acids in wort and beer by Coulometric Array Detection 89
Supercritical Carbon dioxide and flaxseed oil like functional food 89
Determination of free fatty acids in beer 89
Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malting 88
Gluten-free beer from malted rice 88
Estrazione di olio di canfora con Anidride Carbonica Supercritica 87
Effect of mashing procedures on brewing 87
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 86
Development of an all rice malt beer: A gluten free alternative 86
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 86
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 85
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 85
A sustainable valorisation of spent hops from dry-hopping 85
Brewers’ spent grain (BSG)-based green dielectric materials for low-voltage operating solution-processed organic field-effect transistors 83
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 83
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 83
Rice malting optimization for the production of top-fermented gluten-free beer 82
Palatability and Stability of Shortbread Made with Low Saturated Fat Content 82
Abscisic acid crosstalk with auxin and ethylene in biosynthesis and degradation of inulin-type fructans in chicory 81
Monitoring of beer filtration using Photon Correlation Spectroscopy (PCS) 81
Liposoluble vitamin extraction by supercritical carbon dioxide. b) In baby food and infant formula 80
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 80
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 79
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 78
Evoluzione qualitativa della birra in funzione delle ricette e dei processi di birrificazione 76
Long-Term NIR Calibration for Malt Extract 76
Supercritical carbon dioxide and functional properties of flaxseed oil 76
Optimization of Malting process to obtain specialty rice malts 76
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 76
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 75
Effect of Sprouting on the Phenolic Compounds, Glucosinolates, and Antioxidant Activity of Five Camelina sativa (L.) Crantz Cultivars 75
Italian Emmer as Potential Brewing Raw Material 75
GMOs’ Traceability and Trackability systems in beers produced in Italy 74
Rapid determination of total fats and fat-soluble vitamins in Parmigiano cheese and salami by SFE 74
Moisture content determination of colored malts 74
Determination of dimethyl sulphide in brewery samples by headspace gas chromatography mass spectrometry (HS-GC/MS) 74
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 74
The Influence of Glumes on Malting and Brewing of Hulled Wheats 74
Supercritical antisolvent fractionation of lignans from the ethanol extract of flaxseed 74
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 74
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide 74
The influence of glumes in the malting of Einkorn and Emmer 73
Totale 9.749
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Categoria #
all - tutte 60.361
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 60.361
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022859 0 146 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
2025/20265.042 374 429 319 827 676 380 765 253 508 316 134 61
2026/2027239 136 103 0 0 0 0 0 0 0 0 0 0
Totale 13.204