IRIS
FRAGASSO, MARIAGIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 287
EU - Europa 268
AS - Asia 66
SA - Sud America 2
AF - Africa 1
Totale 624
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Nazione #
US - Stati Uniti d'America 287
IE - Irlanda 89
SE - Svezia 60
UA - Ucraina 48
CN - Cina 47
IT - Italia 46
TR - Turchia 11
FI - Finlandia 8
FR - Francia 7
IN - India 6
GB - Regno Unito 3
AR - Argentina 2
DE - Germania 2
LT - Lituania 2
ES - Italia 1
NG - Nigeria 1
PH - Filippine 1
PT - Portogallo 1
RU - Federazione Russa 1
SG - Singapore 1
Totale 624
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Città #
Chandler 95
Dublin 89
Nyköping 46
Jacksonville 34
Dearborn 21
Nanjing 13
Ashburn 10
Princeton 10
Beijing 9
Wilmington 9
New York 8
San Mateo 7
Foggia 6
Stilo 5
Des Moines 4
Hebei 4
Helsinki 4
Jiaxing 4
Kunming 4
San Severo 3
Zhengzhou 3
Acquasparta 2
Ann Arbor 2
Castellana Grotte 2
Jinan 2
Los Angeles 2
Vilnius 2
Woodbridge 2
Bova Marina 1
Büdelsdorf 1
Changchun 1
Chicago 1
Hefei 1
Lagos 1
Lisbon 1
Milan 1
Nanchang 1
Ningbo 1
Norwalk 1
Orroli 1
Redwood City 1
Rome 1
Saint Petersburg 1
Shenyang 1
Singapore 1
Taizhou 1
Tianjin 1
Torino 1
Valladolid 1
Washington 1
Totale 424
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Nome #
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 94
Aleatico wine as affected by cryomaceration 88
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 83
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 77
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 71
Spontaneous food fermentations and potential risks for human health 64
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine 44
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector 42
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study 41
Microbiological safety and the management of microbial resources in artisanal foods and beverages: The need for a transdisciplinary assessment to conciliate actual trends and risks avoidance 41
Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain 5
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling 5
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 4
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential 4
Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance 4
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds 4
Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking 4
Evolution of the Crop Rhizosphere: Impact of Domestication on Root Exudates in Tetraploid Wheat (Triticum turgidum L.) 3
Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review 3
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience 3
Applications of metabolomics to food processing 3
Impact of domestication on the phenotypic architecture of durum wheat under contrasting nitrogen fertilization 3
Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.) 3
Durum wheat and allelopathy: toward wheat breeding for natural weed management 3
Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS 3
Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity 3
A bioassay to evaluate plant responses to the allelopathic potential of rhizosphere soil of wild oat (Avena fatua L.) 3
DYNAMICS OF ACCUMULATION AND PARTITIONING OF DRY MATTER AND FRUCTO-OLIGOSACCHARIDES IN PLANT FRACTIONS OF FORAGE CEREALS 3
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety 3
Metabolomic diversity for biochemical traits of Triticum sub-species 3
Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads 3
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrations 3
Dynamics of release of allelochemical compounds from roots of wild oat (Avena fatua L.) 3
Evaluation of two groups of quinoa (Chenopodium quinoa Willd.) accessions with different seed colours for adaptation to the Mediterranean environment 3
Evolutionary Metabolomics Reveals Domestication-Associated Changes in Tetraploid Wheat Kernels 3
Totale 729
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Categoria #
all - tutte 4.460
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 4.460
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20196 0 0 0 0 0 0 0 0 0 0 0 6
2019/202092 15 6 3 1 15 12 15 4 11 1 9 0
2020/202169 8 2 7 1 8 2 11 8 13 9 0 0
2021/202261 6 0 3 0 7 2 1 2 9 16 1 14
2022/2023313 26 28 10 26 16 28 7 38 121 3 8 2
2023/2024125 2 3 5 2 5 94 6 3 0 3 2 0
Totale 729