CINECA IRIS Institutional Research Information System

GIORDANO, Manuela
 Distribuzione geografica
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Continente #
EU - Europa 6.362
NA - Nord America 6.185
AS - Asia 1.891
SA - Sud America 130
AF - Africa 70
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 16
Totale 14.672
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Nazione #
US - Stati Uniti d'America 6.082
IT - Italia 3.171
CN - Cina 723
SE - Svezia 546
IE - Irlanda 513
SG - Singapore 454
FR - Francia 444
DE - Germania 316
UA - Ucraina 303
FI - Finlandia 298
GB - Regno Unito 220
KR - Corea 213
VN - Vietnam 147
PL - Polonia 140
BR - Brasile 102
AT - Austria 93
CA - Canada 87
TR - Turchia 84
ES - Italia 63
JP - Giappone 63
BE - Belgio 53
ID - Indonesia 52
IN - India 52
GR - Grecia 33
NL - Olanda 33
PT - Portogallo 30
NG - Nigeria 26
IR - Iran 22
CH - Svizzera 18
HK - Hong Kong 18
EU - Europa 16
RU - Federazione Russa 16
MX - Messico 15
AU - Australia 12
HR - Croazia 11
PK - Pakistan 11
DZ - Algeria 10
MA - Marocco 10
RO - Romania 10
CO - Colombia 9
CL - Cile 8
CZ - Repubblica Ceca 8
PH - Filippine 8
RS - Serbia 8
ZA - Sudafrica 8
EG - Egitto 7
MY - Malesia 7
TW - Taiwan 7
IL - Israele 6
LT - Lituania 6
NZ - Nuova Zelanda 6
AL - Albania 5
AR - Argentina 5
LU - Lussemburgo 5
PE - Perù 5
TH - Thailandia 5
IS - Islanda 4
CM - Camerun 3
CY - Cipro 3
DK - Danimarca 3
HU - Ungheria 3
IQ - Iraq 3
TN - Tunisia 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
EE - Estonia 2
JO - Giordania 2
LV - Lettonia 2
SA - Arabia Saudita 2
UZ - Uzbekistan 2
BD - Bangladesh 1
BG - Bulgaria 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
EC - Ecuador 1
ET - Etiopia 1
KE - Kenya 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
NO - Norvegia 1
PA - Panama 1
SI - Slovenia 1
SY - Repubblica araba siriana 1
Totale 14.672
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Città #
Chandler 591
Dublin 507
Santa Clara 503
Torino 430
Beijing 426
Ann Arbor 337
Singapore 325
Ashburn 321
Fairfield 319
Houston 275
Jacksonville 255
Wilmington 228
Villeurbanne 198
Turin 189
Medford 179
Princeton 176
Milan 159
Columbus 149
Woodbridge 146
Dearborn 137
Nyköping 135
Seattle 124
Warsaw 120
Cambridge 115
Rome 114
Pisa 111
Dong Ket 103
Redwood City 103
Vienna 84
Boston 59
Guangzhou 58
Bologna 56
Boardman 53
Jakarta 50
Catania 45
Grafing 38
Helsinki 37
Bari 35
Ottawa 35
Nanjing 34
Verona 34
Duncan 32
Florence 30
Napoli 29
Palermo 25
Brussels 24
Naples 24
Toronto 24
Hefei 22
Bitonto 21
Los Angeles 21
Mountain View 21
Norwalk 21
Fremont 20
Padova 19
San Diego 19
Athens 18
Modena 18
Parma 18
Liège 17
New York 17
Ankara 16
San Mateo 16
Pune 15
Salerno 15
Bra 14
Dallas 14
Des Moines 14
Piedimonte 14
Shanghai 14
Düsseldorf 13
Genova 13
Lagos 13
Caserta 12
Perugia 12
Plan 12
Wageningen 12
Milazzo 11
Zhengzhou 11
Alessandria 10
Centro 10
Madrid 10
Viterbo 10
Aracaju 9
Falls Church 9
Kitchener 9
Nanchang 9
Paris 9
Pinerolo 9
Tokyo 9
Bolzano 8
Central District 8
Kidderminster 8
Kunming 8
Phoenix 8
Recife 8
Trabzon 8
Wolverhampton 8
Baotou 7
Bengaluru 7
Totale 8.255
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Nome #
Applicazione dell’analisi NIR su farine da panificazione 676
Funzionalizzazione dello yogurt con perisperma di nocciola 528
Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review 286
Le bucce di cacao quali sorgenti di polifenoli: confronto fra tecniche di estrazione 275
Produzione di acidi linoleici coniugati (CLA) da batteri lattici isolati da formaggi tipici piemontesi 233
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 232
Application of an hazelnut by-product for innovative functional food production: preliminary results 219
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds 199
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 197
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 188
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 185
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 179
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 178
Phytochemical characterization of Licuri (Syagrus coronata (Martius) Beccari) seeds: phenolic composition and antioxidant capacity 177
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 173
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 173
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 168
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics 166
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 165
Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d'Allevo PDO cheese produced in different seasons 156
Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology 155
Matrici alimentari. Innovazione di tecniche strumentali chimico-fisiche. 153
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS 151
COMPARISON OF DIFFERENT EXTRACTION SOLVENTS ON THE RECOVERY OF POLYPHENOLS FROM COCOA BEAN SHELLS AND EVALUATION OF THE FREE RADICAL-SCAVENGING ACTIVITY. 147
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 140
Effect of drying conditions and storage time on compositional and sensory characteristics of unshelled hazelnut 138
16S rRNA gene oligotyping reveals the correlation between food process and food quality 137
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 134
Ability of lactic acid bacteria isolated from cheese to biotransform terpenes 128
Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts 128
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 128
Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages 126
YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS 125
On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition 121
INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA 120
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process 114
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water 113
A preliminary study on cheese enrichment with grape pomace 112
Prime esperienze di vinificazione per il miglioramento dell’espressione varietale del Vermentino. 111
EFFETTO DELLE MODALITÀ DI CONSERVAZIONE SULLA EVOLUZIONE DELLA COMPONENTE ACIDICA IN FORMAGGIO GRATTUGIATO CONFEZIONATO IN ATMOSFERA PROTETTIVA 110
Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari 109
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS. 109
Controllo qualità di lievitati da ricorrenza mediante spettroscopia NIR 108
Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes. 108
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans 106
Evidenza della capacità di ceppi Lactobacillus plantarum e Lactobacillus paracasei di origine casearia di ridurre il colesterolo 103
Prestazioni chimico-fisiche e sensoriali di un biscotto iposodico 103
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione 103
Application of Biolog methodology for the evaluation of terpenoids influence on lactic acid bacteria 100
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 98
Studio dei composti volatili prodotti da batteri lattici autoctoni in lattoinnesti 97
Volatile terpene analyses in milk and cheeses by solid-phase microextraction technique 96
Screening of Lactobacillus plantarum and Lactobacillus paracasei strains for their capability to reduce cholesterol in synthetic medium and milk 94
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime 93
Applicazione di reti neurali artificiali nella tracciabilità di formaggi di alpeggio 91
Antioxidant effects of hemp (Cannabis sativa L.) inflorescence extract in stripped linseed oil 91
PDO and non-PDO Roccaverano cheeses: exploring Microbiome Diversity and Correlations 90
Chemical and volatile composition of three Italian sweet white Passito wines 90
Birra & gusti: nuovi prodotti a base di carne e latte in abbinamento con la birra artigianale piemontese 90
Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins 89
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon 88
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening 88
Drying on vine: parametri meccanici delle uve per la produzione degli ice-wines 87
Application of Biolog methology for the evaluation of terpenoids influence on lactic acid bacteria 87
Esperienze di microvinificazione per il miglioramento dell'espressione varietale del Vermentino. 87
Sviluppo di alimenti funzionali da sottoprodotti agricoli 86
Evidenza della capacità dei batteri lattici di produrre terpeni 84
Volatile phenols contents and Brettanomyces bruxellensis incidence in North West Italian wines 83
Prevalence and biodiversity of Brettanomyces bruxellensis in wine from the north-west of Italy 82
Study of volatile components of Trifolium alpinum from Alp pastures using HS-SPME-GC-MS 81
Winemaking protocols for the mountain grapes and wines valorization 81
Analisi di terpeni in prodotti lattiero-caseari mediante tecnica HS-SPME-GC/MS 80
Influence of the addition of hazelnut skins on the physico-chemical and polyphenol content of yogurt and fresh egg pasta. 80
Applicazione delle Rete Neurali Artificiali per la rintracciabilità delle produzioni casearie di alpeggio 78
Applicazioni lattiero-casearie di by-products enologici 78
Determination of volatile compounds from cosmetic and alimentary argan oil (Argania spinosa) by HS-SPME 77
Caratterizzazione tecnologica, compositiva e sensoriale del formaggio Ossolano 75
Production of Conjugated Linoleic Acid (CLA) by lactic acid bacteria isolated from Italian traditional cheeses 74
Caratterizzazione chimica e attività antimicrobica di sostanze polifenoliche estratte da sottoprodotti di filiere vegetali. 74
Analysis of volatile compounds produced by autochthonous lactic bacteria 73
Brettanomyces bruxellensis incidence and diversity in Italian wines as determined by molecular methods 73
Effetto del pascolamento sul contenuto in acido rumenico (CLA) di latte bovino 73
Applicazione della SPME-GC-MS nella caratterizzazione di batteri lattici autoctoni 72
Relationship between CIELab parameters of white dried grapes and their chemical-physical characteristics. 72
Modificazione della formulazione di un prodotto da forno iposodico e valutazione degli effetti su parametri chimico-fisici e sensoriali 71
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties 71
Valutazione dell’attitudine del vitigno a bacca nera Doux d’Henry alla produzione di vini dolci da dessert 70
Are terpenes useful to trace mountain dairy products? 69
Technological and chemical characterization of PDO Cheeses of Italy 69
Study of ripening on Castelmagno PDO cheese produced in Piedmont mountains 68
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence 67
Direct analysis of the microbial populations in traditional Greek cheeses 66
Nuovi parametri analitici per la valutazione della maturità dell’uva: le caratteristiche meccaniche 66
Volatile terpene detection in milk and cheeses by solid-phase microextraction method 66
Characterisation of flavour volatile compounds of Castelmagno PDO during cheese making and ripening 66
Food enrichment with by-products of winemaking: results of physico-chemical, nutritional and sensory effects. 66
Specific metagenomic asset drives the spontaneous fermentation of Italian sausages 66
Characterization of some fruit and vegetable by-products as food ingredients with antioxidant properties 65
FUNCTIONAL METAGENOMIC AND VOLATILOME PROFILE OF THE MICROBIOTA OF FERMENTED SAUSAGES 65
Terpene fingerprint of dairy products from alpine pastures 63
Totale 12.299
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Categoria #
all - tutte 39.404
article - articoli 0
book - libri 0
conference - conferenze 20.229
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 59.633
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.025 0 0 0 0 0 0 220 154 190 187 134 140
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
2022/20232.557 252 162 105 199 242 583 235 163 275 91 152 98
2023/20241.351 117 193 80 84 123 150 75 99 17 90 129 194
2024/20251.773 55 265 200 315 701 190 47 0 0 0 0 0
Totale 15.197