CINECA IRIS Institutional Research Information System

BELVISO, Simona
 Distribuzione geografica
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Continente #
EU - Europa 3.995
NA - Nord America 3.526
AS - Asia 982
SA - Sud America 117
AF - Africa 28
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 6
Totale 8.668
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Nazione #
US - Stati Uniti d'America 3.449
IT - Italia 2.034
CN - Cina 465
SE - Svezia 349
IE - Irlanda 337
FR - Francia 282
FI - Finlandia 203
DE - Germania 188
UA - Ucraina 151
KR - Corea 149
SG - Singapore 122
PL - Polonia 107
GB - Regno Unito 106
VN - Vietnam 105
BR - Brasile 91
CA - Canada 66
AT - Austria 52
TR - Turchia 52
PT - Portogallo 38
ES - Italia 36
IN - India 34
BE - Belgio 25
NL - Olanda 19
JP - Giappone 13
GR - Grecia 11
CH - Svizzera 10
IR - Iran 10
MX - Messico 10
RO - Romania 10
AU - Australia 9
CL - Cile 9
ZA - Sudafrica 7
AR - Argentina 6
EU - Europa 6
HR - Croazia 6
LT - Lituania 6
MA - Marocco 6
CO - Colombia 5
ID - Indonesia 5
NZ - Nuova Zelanda 5
PE - Perù 5
PH - Filippine 5
PK - Pakistan 5
TN - Tunisia 5
DZ - Algeria 4
LU - Lussemburgo 4
DK - Danimarca 3
EG - Egitto 3
HU - Ungheria 3
RS - Serbia 3
RU - Federazione Russa 3
SA - Arabia Saudita 3
TW - Taiwan 3
BG - Bulgaria 2
CY - Cipro 2
CZ - Repubblica Ceca 2
EE - Estonia 2
GA - Gabon 2
HK - Hong Kong 2
IL - Israele 2
TH - Thailandia 2
BD - Bangladesh 1
EC - Ecuador 1
ET - Etiopia 1
LV - Lettonia 1
MK - Macedonia 1
MY - Malesia 1
PA - Panama 1
SI - Slovenia 1
SY - Repubblica araba siriana 1
Totale 8.668
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Città #
Chandler 426
Dublin 332
Torino 315
Beijing 312
Fairfield 193
Ashburn 188
Jacksonville 168
Ann Arbor 167
Wilmington 166
Houston 156
Villeurbanne 130
Princeton 113
Nyköping 112
Milan 106
Dearborn 97
Warsaw 95
Pisa 92
Medford 89
Woodbridge 87
Turin 83
Dong Ket 75
Cambridge 74
Seattle 73
Singapore 65
Rome 64
Boston 58
Redwood City 56
Vienna 50
Napoli 27
Catania 26
Ottawa 26
Boardman 25
Hefei 23
Nanjing 22
Bologna 21
Brussels 18
Florence 18
Duncan 17
Salerno 17
Bari 16
Helsinki 16
Naples 16
Grafing 15
Norwalk 14
Piedimonte 14
Toronto 14
Guangzhou 13
Montréal 13
San Diego 13
Wuhan 13
Caserta 12
Modena 11
Mountain View 11
Padova 11
Verona 11
Fremont 10
Kunming 10
New York 10
Dallas 9
Los Angeles 9
Phoenix 9
Recife 9
Santarém 9
Viterbo 9
Amsterdam 8
Jinan 8
Kitchener 8
Centro 7
Düsseldorf 7
Mcallen 7
Nanchang 7
Palermo 7
Pune 7
San Mateo 7
Sondrio 7
Udine 7
Ankara 6
Ariano Irpino 6
Asti 6
Buffalo 6
Genova 6
Hebei 6
Ho Chi Minh City 6
Izmir 6
Liscate 6
Madrid 6
Moncalieri 6
Paris 6
Parma 6
Plan 6
Porto Mantovano 6
Shanghai 6
Vicenza 6
Zaragoza 6
Aracaju 5
Bellante 5
Bra 5
Cagliari 5
Des Moines 5
Foggia 5
Totale 4.704
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Nome #
Applicazione dell’analisi NIR su farine da panificazione 625
Funzionalizzazione dello yogurt con perisperma di nocciola 452
Le bucce di cacao quali sorgenti di polifenoli: confronto fra tecniche di estrazione 250
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 216
Technological properties and biogenic amines production by bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk 211
Application of an hazelnut by-product for innovative functional food production: preliminary results 207
Analysis and antioxidant capacity of the phenolic compounds from argan fruit (Argania spinosa (L.) Skeels) 165
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 163
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 161
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 160
Phytochemical characterization of Licuri (Syagrus coronata (Martius) Beccari) seeds: phenolic composition and antioxidant capacity 158
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 150
Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d'Allevo PDO cheese produced in different seasons 149
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05 145
Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology 141
COMPARISON OF DIFFERENT EXTRACTION SOLVENTS ON THE RECOVERY OF POLYPHENOLS FROM COCOA BEAN SHELLS AND EVALUATION OF THE FREE RADICAL-SCAVENGING ACTIVITY. 133
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 128
Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts 119
Ability of lactic acid bacteria isolated from cheese to biotransform terpenes 116
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 112
Combined effect of berry density and harvest date on the accumulation of phenolic compounds during ripening of ‘Italia’ table grape cultivar. 111
Novel data on the polyphenol composition of Italian ancient apple cultivars 109
YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS 108
INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA 107
Application of ultrasound-assisted extraction in coffee silverskin 106
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process 105
Using hazelnut skin as a source od dietary fibre and antioxidant in fresh pasta. 104
A preliminary study on cheese enrichment with grape pomace 101
Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes. 100
Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari 96
Evidenza della capacità di ceppi Lactobacillus plantarum e Lactobacillus paracasei di origine casearia di ridurre il colesterolo 94
Controllo qualità di lievitati da ricorrenza mediante spettroscopia NIR 94
Characterization of potential probiotic bacteria from table olives fermentations: towards a new functional food 91
Application of Biolog methodology for the evaluation of terpenoids influence on lactic acid bacteria 90
Evaluation of digestibility and bioaccessibility of chlorogenic acids content in different samples of coffee silverskin 89
Volatile terpene analyses in milk and cheeses by solid-phase microextraction technique 87
Screening of Lactobacillus plantarum and Lactobacillus paracasei strains for their capability to reduce cholesterol in synthetic medium and milk 85
La pellicola argentea di caffè come fonte di polifenoli e caffeina: ottimizzazione e confronto fra tecniche di estrazione 82
Applicazione di reti neurali artificiali nella tracciabilità di formaggi di alpeggio 80
Evidenza della capacità dei batteri lattici di produrre terpeni 79
Application of Biolog methology for the evaluation of terpenoids influence on lactic acid bacteria 77
Lipid nutrition of Saccharomyces cerevisiae in winemaking 74
Analisi di terpeni in prodotti lattiero-caseari mediante tecnica HS-SPME-GC/MS 73
Bioremediation of a PAH-polluted soil by phytostimulation/phytoextraction in presence of cyclodextrin 73
Sviluppo di alimenti funzionali da sottoprodotti agricoli 73
Composition phénolique et activité antioxidante de la pulpe du fruit de l'arganier "Argania Spinosa (Skeels)L." 72
Applicazioni lattiero-casearie di by-products enologici 69
Influence of the addition of hazelnut skins on the physico-chemical and polyphenol content of yogurt and fresh egg pasta. 68
Applicazione delle Rete Neurali Artificiali per la rintracciabilità delle produzioni casearie di alpeggio 67
Determination of Total Phenolic Content in Hazelnut Kernel Extracts and their Antioxidant Capacity – Evaluation of Spectrophotometric Methods 65
OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY 64
Valutazione dell’attitudine del vitigno a bacca nera Doux d’Henry alla produzione di vini dolci da dessert 63
Riduzione del contenuto in colesterolo in prodotti lattiero-caseari mediante l’utilizzo di β-ciclodestrine 62
Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence 61
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties 60
Metabolismo lipidico e arresti di fermentazione in ceppi enologici di Saccharomyces cerevisiae 59
Volatile terpene detection in milk and cheeses by solid-phase microextraction method 59
Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity 59
Terpene fingerprint of dairy products from alpine pastures 58
Determination of Total Phenolic Content in Hazelnut Kernel Extracts and their Antioxidant Capacity – Evaluation of Spectrophotometric Methods 57
Are terpenes useful to trace mountain dairy products? 56
ACS activity in relation to lipid biosynthesis in Saccharomyces cerevisie in technological conditions 55
Technological and chemical characterization of PDO Cheeses of Italy 55
In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese 54
Relationship between different grassland types and their volatile patterns to enhance the traceability of Italian typical alpine dairy products 53
Food enrichment with by-products of winemaking: results of physico-chemical, nutritional and sensory effects. 53
Bioremediation of Phenanthrene Polluted Soils 52
Opportunità normative per la valorizzazione dei processi e delle produzioni enologiche. 52
Cyclodextrin-enhanced in situ bioremediation of polyaromatic hydrocarbons-contaminated soils and plant uptake 51
Importance of nutrition control of Saccharomyces cerevisiae in winemaking 51
Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology 51
ACS activity in relation to lipid biosynthesis in Saccharomyces cerevisiae in technological conditions 50
Caratterizzazione e utilizzazione delle risorse pastorali alpine e tracciabilità delle produzione casearie derivate. Metaboliti volatili di natura terpenoidica 50
Produzione di composti terpenici volatili da parte di batteri lattici 49
La gestione nutrizionale in Saccharomyces cerevisiae: il ruolo delle sostanze azotate e del metabolismo lipidico nella fermentazione alcolica 49
Individuazione di biomarkers terpenoidici per la differenziazione di prodotti caseari di montagna 48
Valutazione mediante analisi NIR di tuorlo congelato 48
Identification and quantification of phenolic compounds from the shell of argan fruit and determination of the antioxidant capacity 48
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis 47
Study of transformation of α-pinene from lactic acid bacteria using SPME/GC/MS 46
Effetto del congelamento su grassi e proteine del tuorlo d'uovo determinato mediante analisi NIR 45
Bioremediation of phenanthrene polluted soils by selected microbial consortia and pure strains 44
Use of biolog methodology for optimizing the degradation of hydrocarbons by bacterial consortia 44
Fingerprint terpenico in differenti latti d’alpeggio 43
Terpene and Conjugated Linoleic Acid Composition of Mountain Dairy Products 43
Detection and identification of phenolic acids in milk 43
Effect of rehydration and premultiplication on cell lipid composition of commercial selected wine yeast strains 42
Bioremediation of polycyclic aromatic hydrocarbons in water and soil, in aqueous, slurry and solid phase 41
La nutrizione lipidica di S. cerevisiae nella fermentazione alcolica 40
Induzione cometabolica ed effetto della temperatura nella biodegradazione di idrocarburi policiclici aromatici in presenza di ciclodestrine 40
In vitro assay of crude oil biodegradation in soil with beta-cyclodextrin 40
Studio del metabolismo lipidico di ceppi vinari di Saccharomyces cerevisiae 39
Effect of Addition of Inactivated Yeast Cells (IYC) and Oxygen on Yeast Lipid Membrane Composition during Alcoholic Fermentation 39
Definizione dell'origine di formaggi di alpeggio mediante reti neurali artificiali 39
Effect of the temperature on the biodegradation of polycyclic aromatic hydrocarbons in presence of different cyclodextrins 38
Lipid metabolism of Saccharomyces cerevisiae in anaerobic fermentations 37
Terpene and Conjugated Linoleic Acid Composition of Mountain Dairy Products 32
Cell lipid composition and adaptation of Saccharomyces cerevisiae wine strains to unfavourable conditions of fermentation 31
Correlation between lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains 29
Effects of Cyclodextrins on Bioremediation of Phenanthrene Polluted Soils 29
Totale 8.988
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Categoria #
all - tutte 22.034
article - articoli 0
book - libri 0
conference - conferenze 12.889
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 34.923
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.214 65 54 82 147 71 139 166 92 128 102 79 89
2020/20211.156 144 52 49 103 73 63 121 60 148 122 85 136
2021/20221.167 37 64 42 129 88 37 61 97 48 69 259 236
2022/20231.680 162 131 53 154 138 373 154 100 186 63 97 69
2023/2024848 92 132 46 56 79 99 34 54 15 55 67 119
2024/20258 8 0 0 0 0 0 0 0 0 0 0 0
Totale 9.040