GIORDANO, Manuela
 Distribuzione geografica
Continente #
EU - Europa 5.942
NA - Nord America 5.166
AS - Asia 1.276
SA - Sud America 99
AF - Africa 50
Continente sconosciuto - Info sul continente non disponibili 16
OC - Oceania 8
Totale 12.557
Nazione #
US - Stati Uniti d'America 5.068
IT - Italia 2.827
CN - Cina 645
IE - Irlanda 551
SE - Svezia 545
FR - Francia 423
DE - Germania 302
UA - Ucraina 300
FI - Finlandia 274
GB - Regno Unito 211
KR - Corea 207
VN - Vietnam 145
PL - Polonia 134
AT - Austria 87
BE - Belgio 82
CA - Canada 82
BR - Brasile 74
TR - Turchia 69
ES - Italia 51
JP - Giappone 51
IN - India 47
GR - Grecia 28
SG - Singapore 27
IR - Iran 22
PT - Portogallo 21
NL - Olanda 18
CH - Svizzera 17
NG - Nigeria 17
EU - Europa 16
MX - Messico 15
RU - Federazione Russa 12
HK - Hong Kong 11
HR - Croazia 11
PK - Pakistan 11
DZ - Algeria 10
CO - Colombia 9
CZ - Repubblica Ceca 9
PH - Filippine 8
ZA - Sudafrica 8
AU - Australia 7
CL - Cile 7
MY - Malesia 7
RO - Romania 7
MA - Marocco 6
RS - Serbia 6
TW - Taiwan 6
AL - Albania 5
PE - Perù 5
TH - Thailandia 5
IL - Israele 4
IS - Islanda 4
AR - Argentina 3
CM - Camerun 3
CY - Cipro 3
HU - Ungheria 3
LT - Lituania 3
TN - Tunisia 3
DK - Danimarca 2
EG - Egitto 2
ID - Indonesia 2
LU - Lussemburgo 2
SA - Arabia Saudita 2
UZ - Uzbekistan 2
BD - Bangladesh 1
BG - Bulgaria 1
BY - Bielorussia 1
EC - Ecuador 1
EE - Estonia 1
KE - Kenya 1
LV - Lettonia 1
MK - Macedonia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
SI - Slovenia 1
SY - Repubblica araba siriana 1
Totale 12.557
Città #
Chandler 591
Dublin 545
Torino 430
Beijing 423
Ann Arbor 337
Fairfield 319
Houston 275
Ashburn 258
Jacksonville 255
Wilmington 228
Villeurbanne 198
Medford 179
Princeton 176
Woodbridge 146
Milan 139
Turin 138
Dearborn 137
Nyköping 135
Seattle 123
Warsaw 120
Cambridge 115
Pisa 111
Dong Ket 103
Redwood City 103
Vienna 82
Rome 74
Boston 59
Bologna 54
Brussels 54
Boardman 52
Catania 38
Grafing 38
Ottawa 34
Duncan 32
Nanjing 32
Verona 30
Bari 29
Napoli 29
Florence 25
Palermo 23
Toronto 23
Hefei 22
Bitonto 21
Mountain View 21
Norwalk 21
Fremont 20
San Diego 19
Naples 18
Liège 17
Modena 17
New York 17
Athens 16
San Mateo 16
Padova 15
Parma 15
Pune 15
Salerno 15
Ankara 14
Bra 14
Des Moines 14
Piedimonte 14
Dallas 13
Genova 13
Guangzhou 13
Helsinki 13
Shanghai 13
Caserta 12
Düsseldorf 12
Plan 12
Milazzo 11
Alessandria 10
Centro 10
Madrid 10
Zhengzhou 10
Falls Church 9
Kitchener 9
Nanchang 9
Bolzano 8
Central District 8
Kidderminster 8
Kunming 8
Perugia 8
Phoenix 8
Recife 8
Viterbo 8
Wageningen 8
Wolverhampton 8
Baotou 7
Garbagnate Milanese 7
Hangzhou 7
Hebei 7
Menlo Park 7
Moncalieri 7
Morcone 7
Sondrio 7
Vittuone 7
Washington 7
Wuhan 7
Albacete 6
Arenzano 6
Totale 6.981
Nome #
Applicazione dell’analisi NIR su farine da panificazione 590
Funzionalizzazione dello yogurt con perisperma di nocciola 400
Le bucce di cacao quali sorgenti di polifenoli: confronto fra tecniche di estrazione 244
Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review 227
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 217
Produzione di acidi linoleici coniugati (CLA) da batteri lattici isolati da formaggi tipici piemontesi 212
Application of an hazelnut by-product for innovative functional food production: preliminary results 205
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds 185
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 170
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 167
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 167
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 166
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 160
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 157
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics 156
Phytochemical characterization of Licuri (Syagrus coronata (Martius) Beccari) seeds: phenolic composition and antioxidant capacity 153
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 151
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 149
Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d'Allevo PDO cheese produced in different seasons 148
Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology 140
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 131
COMPARISON OF DIFFERENT EXTRACTION SOLVENTS ON THE RECOVERY OF POLYPHENOLS FROM COCOA BEAN SHELLS AND EVALUATION OF THE FREE RADICAL-SCAVENGING ACTIVITY. 130
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 128
Matrici alimentari. Innovazione di tecniche strumentali chimico-fisiche. 127
16S rRNA gene oligotyping reveals the correlation between food process and food quality 126
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 124
Effect of drying conditions and storage time on compositional and sensory characteristics of unshelled hazelnut 121
Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts 119
Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages 115
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 112
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 110
YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS 107
INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA 106
On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition 106
EFFETTO DELLE MODALITÀ DI CONSERVAZIONE SULLA EVOLUZIONE DELLA COMPONENTE ACIDICA IN FORMAGGIO GRATTUGIATO CONFEZIONATO IN ATMOSFERA PROTETTIVA 104
Ability of lactic acid bacteria isolated from cheese to biotransform terpenes 103
A preliminary study on cheese enrichment with grape pomace 103
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process 102
Prime esperienze di vinificazione per il miglioramento dell’espressione varietale del Vermentino. 101
Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes. 99
Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari 96
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 94
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water 94
Evidenza della capacità di ceppi Lactobacillus plantarum e Lactobacillus paracasei di origine casearia di ridurre il colesterolo 93
Application of artificial neural network on mono- and sesquiterpenes compounds determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry for the Piedmont ricotta cheese traceability 92
Controllo qualità di lievitati da ricorrenza mediante spettroscopia NIR 91
Prestazioni chimico-fisiche e sensoriali di un biscotto iposodico 89
Application of Biolog methodology for the evaluation of terpenoids influence on lactic acid bacteria 89
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS. 89
Studio dei composti volatili prodotti da batteri lattici autoctoni in lattoinnesti 88
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 88
Screening of Lactobacillus plantarum and Lactobacillus paracasei strains for their capability to reduce cholesterol in synthetic medium and milk 86
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime 85
Volatile terpene analyses in milk and cheeses by solid-phase microextraction technique 84
Chemical and volatile composition of three Italian sweet white Passito wines 84
Esperienze di microvinificazione per il miglioramento dell'espressione varietale del Vermentino. 84
Evidenza della capacità dei batteri lattici di produrre terpeni 79
Applicazione di reti neurali artificiali nella tracciabilità di formaggi di alpeggio 79
Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins 78
Application of Biolog methology for the evaluation of terpenoids influence on lactic acid bacteria 75
Volatile phenols contents and Brettanomyces bruxellensis incidence in North West Italian wines 74
Birra & gusti: nuovi prodotti a base di carne e latte in abbinamento con la birra artigianale piemontese 74
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon 74
Antioxidant effects of hemp (Cannabis sativa L.) inflorescence extract in stripped linseed oil 74
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening 73
Caratterizzazione tecnologica, compositiva e sensoriale del formaggio Ossolano 72
Drying on vine: parametri meccanici delle uve per la produzione degli ice-wines 72
Applicazioni lattiero-casearie di by-products enologici 72
Sviluppo di alimenti funzionali da sottoprodotti agricoli 72
Analisi di terpeni in prodotti lattiero-caseari mediante tecnica HS-SPME-GC/MS 71
Winemaking protocols for the mountain grapes and wines valorization 70
Prevalence and biodiversity of Brettanomyces bruxellensis in wine from the north-west of Italy 69
Study of volatile components of Trifolium alpinum from Alp pastures using HS-SPME-GC-MS 68
Production of Conjugated Linoleic Acid (CLA) by lactic acid bacteria isolated from Italian traditional cheeses 66
Caratterizzazione chimica e attività antimicrobica di sostanze polifenoliche estratte da sottoprodotti di filiere vegetali. 66
Influence of the addition of hazelnut skins on the physico-chemical and polyphenol content of yogurt and fresh egg pasta. 66
Analysis of volatile compounds produced by autochthonous lactic bacteria 65
Applicazione delle Rete Neurali Artificiali per la rintracciabilità delle produzioni casearie di alpeggio 65
Brettanomyces bruxellensis incidence and diversity in Italian wines as determined by molecular methods 64
Applicazione della SPME-GC-MS nella caratterizzazione di batteri lattici autoctoni 63
Determination of volatile compounds from cosmetic and alimentary argan oil (Argania spinosa) by HS-SPME 63
Valutazione dell’attitudine del vitigno a bacca nera Doux d’Henry alla produzione di vini dolci da dessert 62
Relationship between CIELab parameters of white dried grapes and their chemical-physical characteristics. 62
Direct analysis of the microbial populations in traditional Greek cheeses 60
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence 60
Characterisation of flavour volatile compounds of Castelmagno PDO during cheese making and ripening 60
Modificazione della formulazione di un prodotto da forno iposodico e valutazione degli effetti su parametri chimico-fisici e sensoriali 60
FUNCTIONAL METAGENOMIC AND VOLATILOME PROFILE OF THE MICROBIOTA OF FERMENTED SAUSAGES 60
Study of ripening on Castelmagno PDO cheese produced in Piedmont mountains 59
Nuovi parametri analitici per la valutazione della maturità dell’uva: le caratteristiche meccaniche 58
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties 57
Terpene fingerprint of dairy products from alpine pastures 56
Volatile compounds of Piedmont Ossolano cheese from highland and lowland farms 55
Volatile terpene detection in milk and cheeses by solid-phase microextraction method 55
Are terpenes useful to trace mountain dairy products? 55
Use of terpene profiles for the mountain pastures characterisation 55
Technological and chemical characterization of PDO Cheeses of Italy 55
Studio per la caratterizzazione dei prodotti tradizionali regionali Il Castelmagno 54
Effetto del pascolamento sul contenuto in acido rumenico (CLA) di latte bovino 54
In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese 53
Totale 10.718
Categoria #
all - tutte 28.419
article - articoli 0
book - libri 0
conference - conferenze 14.705
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 43.124


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019666 0 0 0 0 0 0 0 137 53 84 261 131
2019/20201.834 68 70 145 227 109 190 220 154 190 187 134 140
2020/20211.973 219 100 125 153 145 98 180 85 252 207 145 264
2021/20221.895 59 128 78 207 163 77 111 163 86 117 317 389
2022/20232.607 252 162 105 199 242 583 268 167 278 93 157 101
2023/2024944 129 198 83 87 127 150 75 95 0 0 0 0
Totale 13.067