CRAPISI, ANTONELLA
 Distribuzione geografica
Continente #
NA - Nord America 1751
EU - Europa 269
AS - Asia 171
Continente sconosciuto - Info sul continente non disponibili 2
Totale 2193
Nazione #
US - Stati Uniti d'America 1748
CN - Cina 127
IT - Italia 75
FI - Finlandia 63
UA - Ucraina 50
DE - Germania 39
VN - Vietnam 26
SE - Svezia 25
IN - India 16
GB - Regno Unito 8
NL - Olanda 4
CA - Canada 3
EU - Europa 2
FR - Francia 2
SG - Singapore 2
IE - Irlanda 1
LU - Lussemburgo 1
SI - Slovenia 1
Totale 2193
Città #
Fairfield 243
Jacksonville 240
Chandler 188
Houston 186
Woodbridge 181
Ann Arbor 178
Wilmington 88
Princeton 74
Seattle 72
Ashburn 60
Cambridge 49
Beijing 47
Roxbury 39
Nanjing 29
San Diego 27
Dong Ket 26
Padova 26
Medford 25
Helsinki 22
Boardman 13
Hebei 11
Des Moines 10
Nanchang 10
Jiaxing 8
Redwood City 8
Norwalk 7
Asolo 5
Changsha 5
Shenyang 5
Jinan 4
Tianjin 4
Indiana 3
Albignasego 2
Falze 2
New York 2
Parma 2
Vicenza 2
Augusta 1
Bitonto 1
Borås 1
Dublin 1
Florence 1
Foggia 1
Haikou 1
Hangzhou 1
Inzago 1
Kharkiv 1
Kunming 1
Luxembourg 1
Martellago 1
Nuremberg 1
Old Bridge 1
Ovada 1
Pignone 1
Redmond 1
Rimini 1
Rome 1
Salerno 1
Sambruson 1
San Francisco 1
Toronto 1
Venezia 1
Venice 1
Zhengzhou 1
Totale 1930
Nome #
Immobilized laccase for must and wine processing 100
Nisin released from immobilization matrices as antimicrobial agent 97
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines 94
Biodegradation of phenols by laccase immobilised in a membrane reactor 93
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 88
Characteristics of laccase immobilized on different supports for wine-making technology 85
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 82
Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers 79
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 79
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads 76
STUDY OF ELEMENTS CONCENTRATIONS OF EUROPEAN SEABASS (DICENTRARCHUS LABRAX) FILLETS AFTER COOKING ON STEEL, CAST IRON, TEFLON, ALUMINIUM AND CERAMIC POTS 70
Activity of nisin immobilized in hollow fiber reactor 68
Alternative techniques to reduce the use of sulphur dioxide in winemaking. 59
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 55
POSSIBILITÀ DI IMPIEGO DI MICRORGANISMI ED ENZIMI IMMOBILIZZATI IN ENOLOGIA. 54
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 54
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 54
An approach to the use of immobilized oxidative enzymes in white wine stabilization 49
Determining natural anti-oxidants in Italian red wine. 48
Immobilization of Lactococcus lactis subsp. Lactis in coated calcium-alginate beads 47
Effetto del tipo di coagulante sulla formazione di frazioni caseiniche in formaggio Squacquerone 47
Applicazione della spettrofotometria ICP/AES per la determinazione di alcuni metalli in Prosecco spumante 47
Efficiency of bioreactors with bacterial cells immobilized on different matrixes for the control of malolactic fermentation in wine 46
Red and white wine lees as a novel source of emulsifiers and foaming agents 42
GLUTATHIONE DETERMINATION IN SOME ITALIAN WHITE GRAPE VARIETIES 36
Pre-fermentative treatments interaction on the white must polyphenolic composition 36
Localizzazione dell’attività β-glucosidasica in un ceppo enologico di Saccharomyces cerevisiae su gel di poliacrilammide 35
Approcci innovativi allo studio dell'attività esterasica in S. cerevisiae 34
Il controllo di clostridi di interesse caseario con nisina immobilizzata in membrane semipermeabili 33
Composition and sensory quality of wine re-fermented with various yeast strains 32
Studi innovativi dell'attività esterasica in Saccharomyces cerevisiae 32
Activities of proteolytic enzymes at different ripening ages in Asiago Pressato cheese produced by several milk coagulants. 32
An approach to have control of malolactic bacteria by nisin fiber bioreactor 31
The influence of organic cropping practices on the composition of white wines 31
An Approach for low-alchol beverages production by immobilized apiculate wine yeast 30
Bevande alcoliche alternative 30
Soluzioni tradizionali ed innovative per la depurazione dei reflui di cantina 29
Latti fermentati: caratteristiche organolettiche e nutrizionali 28
L'origine degli aromi del vino 27
Antimicrobial activity of nisin immobilized onto membrane 23
Il colore del Bardolino 22
L'origine degli aromi del vino 21
I CARATTERI SENSORIALI DEL MANZONI BIANCO 20
Analisi sensoriale e strategie di marketing: un approccio innovativo applicato ai vini monovitigno Chardonnay e Cabernet Sauvignon 15
Determinazione quantitativa di elementi minerali presenti in uva mosto e vino Merlot 10
La grappa un’eccellenza solo italiana 9
Totale 2209
Categoria #
all - tutte 3665
article - articoli 2692
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 376
Totale 6733


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/201836 0000 00 04 00320
2018/2019195 40540 02 027 2244240
2019/2020415 7810424 2630 1737 32735133
2020/2021374 14352124 345 636 60464044
2021/2022444 17962741 1813 854 8748107
2022/2023300 8631738 7357 08 0000
Totale 2209