LOMOLINO, GIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 8.018
AS - Asia 4.815
EU - Europa 2.716
SA - Sud America 770
AF - Africa 744
Continente sconosciuto - Info sul continente non disponibili 164
OC - Oceania 79
Totale 17.306
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Nazione #
US - Stati Uniti d'America 7.552
SG - Singapore 1.407
IT - Italia 1.046
VN - Vietnam 948
CN - Cina 749
BR - Brasile 488
HK - Hong Kong 474
FR - Francia 208
DE - Germania 180
BD - Bangladesh 178
FI - Finlandia 154
IN - India 145
PL - Polonia 124
UA - Ucraina 108
NL - Olanda 104
GB - Regno Unito 92
CA - Canada 90
IQ - Iraq 71
SE - Svezia 66
RU - Federazione Russa 64
ID - Indonesia 63
AR - Argentina 62
ZA - Sudafrica 61
ES - Italia 59
TR - Turchia 53
MX - Messico 51
PK - Pakistan 50
JP - Giappone 49
PH - Filippine 49
KR - Corea 48
EC - Ecuador 44
MY - Malesia 41
JM - Giamaica 37
SA - Arabia Saudita 36
CO - Colombia 34
KE - Kenya 34
UZ - Uzbekistan 34
EG - Egitto 31
IE - Irlanda 30
AE - Emirati Arabi Uniti 28
LV - Lettonia 28
SK - Slovacchia (Repubblica Slovacca) 28
AO - Angola 27
JO - Giordania 26
MG - Madagascar 26
PY - Paraguay 26
VE - Venezuela 26
AU - Australia 25
BB - Barbados 25
PE - Perù 25
TH - Thailandia 25
BJ - Benin 24
CL - Cile 24
ET - Etiopia 24
HN - Honduras 24
HR - Croazia 24
RS - Serbia 24
BE - Belgio 23
NI - Nicaragua 23
NZ - Nuova Zelanda 23
DZ - Algeria 22
GT - Guatemala 22
LA - Repubblica Popolare Democratica del Laos 22
LU - Lussemburgo 22
RO - Romania 22
TN - Tunisia 22
XK - ???statistics.table.value.countryCode.XK??? 22
AZ - Azerbaigian 21
CI - Costa d'Avorio 21
CR - Costa Rica 21
CW - ???statistics.table.value.countryCode.CW??? 21
CY - Cipro 21
GH - Ghana 21
MA - Marocco 21
SI - Slovenia 21
CZ - Repubblica Ceca 20
MU - Mauritius 20
PS - Palestinian Territory 20
TT - Trinidad e Tobago 20
TW - Taiwan 20
AT - Austria 19
BG - Bulgaria 19
GN - Guinea 19
MR - Mauritania 19
NA - Namibia 19
NO - Norvegia 19
BO - Bolivia 18
CH - Svizzera 18
DO - Repubblica Dominicana 18
GR - Grecia 18
IL - Israele 18
IR - Iran 18
LB - Libano 18
PT - Portogallo 18
SN - Senegal 18
UG - Uganda 18
AL - Albania 17
BW - Botswana 17
BY - Bielorussia 17
GE - Georgia 17
Totale 16.426
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Città #
Ashburn 866
Singapore 860
San Jose 845
Fairfield 623
Hong Kong 430
Woodbridge 383
Ann Arbor 365
Santa Clara 361
Houston 324
Jacksonville 291
Ho Chi Minh City 263
Chandler 243
Seattle 219
Hanoi 215
Wilmington 198
Padova 185
Los Angeles 167
Beijing 166
Cambridge 166
Boardman 122
Princeton 108
New York 106
Lauterbourg 91
Bytom 80
Milan 79
Roxbury 77
Chicago 69
Medford 66
Da Nang 63
Helsinki 63
San Diego 63
São Paulo 54
Rome 46
Buffalo 45
Nanjing 45
Dong Ket 43
Munich 41
Des Moines 39
Council Bluffs 37
Haiphong 36
Atlanta 33
Dallas 32
Johannesburg 31
Tashkent 31
Padua 30
Nairobi 28
Guangzhou 26
Montreal 26
Orem 26
Pune 26
Riga 26
Tokyo 26
Amman 25
Bari 25
Frankfurt am Main 25
Naples 25
Warsaw 25
Baghdad 24
Bridgetown 24
Cotonou 24
Brooklyn 23
Luanda 23
Antananarivo 22
Dublin 22
Managua 22
Abidjan 21
Chennai 21
London 21
Toronto 21
Addis Ababa 20
Hebei 20
Bologna 19
Hải Dương 19
Shanghai 19
Willemstad 19
Baku 18
Biên Hòa 18
Conakry 18
Dakar 18
Denver 18
Elk Grove Village 18
Guayaquil 18
Kingston 18
Maserà di Padova 18
San Francisco 18
San José 18
Vientiane 18
Accra 17
Amsterdam 17
Belgrade 17
Jeddah 17
Nouakchott 17
Rio de Janeiro 17
Lahore 16
Panama City 16
Phnom Penh 16
Shenyang 16
Ulan Bator 16
Vicenza 16
Windhoek 16
Totale 9.823
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Nome #
Garlic greening: Pigments biosynthesis and control strategies 626
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 338
Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese 313
Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs 288
Protein profile of commercial soybean milks analyzed by label-free quantitative proteomics 287
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 281
Mannoproteins extraction from Wine Lees Using Natural Deep Eutectic Solvents 277
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 269
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 263
The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety 261
Applicazioni del lievito come ingrediente alimentare 255
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 252
Effect of UV light on microbial proteases: from enzyme inactivation to antioxidant mitigation 250
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 246
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 243
Oli essenzial:i tradizione e innovazione 236
Characterization of crude esterase activity from two plants used in cheese making: Cynara cardunculus L. and ficus carica L 236
Nuclease expression in efficient polyhydroxyalkanoates-producing bacteria could yield cost reduction during downstream processing 233
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents 231
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production 228
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 226
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines 224
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 222
Humusica 2, article 17: Techno humus systems and global change - Three crucial questions 221
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods 221
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process 220
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation 220
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification 219
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: Effects on rheological and sensory properties 216
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 215
Current and future strategies for wine yeast lees valorization 207
STUDY OF ELEMENTS CONCENTRATIONS OF EUROPEAN SEABASS (DICENTRARCHUS LABRAX) FILLETS AFTER COOKING ON STEEL, CAST IRON, TEFLON, ALUMINIUM AND CERAMIC POTS 201
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 199
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 198
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 197
Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase 194
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 194
Garlic as supplement for lactating cows: consequences on milk and cheese products 191
Consumer acceptability of sugar-reduced bran-rich biscuits 188
Red and white wine lees as a novel source of emulsifiers and foaming agents 187
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. 182
Dog Rose and pomegranate extracts as agents to control enzymatic browning 182
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites 180
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 179
Uso di un inibitore proteico della pectinmetilesterasi per la riduzione della formazione di metanolo in mosti di uva e vinacce e processo per la stessa"Use of a protein inhibitor of pectin methylesterase for reducing methanol formation in grape must and marc and process therefor" 178
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 175
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 175
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 168
Comparison of proteolytic extracts from different Cynara scolymus L. varieties 163
Characterization of esterase activity of the Bianchetta Trevigiana grape variety under reducing conditions 162
Approcci innovativi allo studio dell'attività esterasica in S. cerevisiae 161
Use of selected yeast strains to inoculate grape marcs for the production of Grappa 160
Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grape 156
Determinazione dell'attività antiossidante in buccia e polpa di patata (Solanum Tuberosum) 155
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking 155
Applicazione della spettrofotometria ICP/AES per la determinazione di alcuni metalli in Prosecco spumante 150
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases 149
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 146
A quantitative fluorescence-based lipase assay 146
TEST in vitro per valutare l'attività  antiossidante e antimicrobica di un estratto vegetale. 141
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 140
Total yeast cell wall extracts, obtained by both Zymolyase and DTT treatments enhance protein stability in a white wine more than their mannoprotein fraction. 138
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 138
Applicazione del Foss nella caratterizzazione della Bianchetta Trevigiana 136
Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività  antiossidante di pomodoro 135
Lactose hydrolysis by Maxilact immobilized in an Eupergit reactor. 134
Caratterizzazione delle frazioni caseiniche in campioni di Crescenza ottenuti con coagulanti a diverso contenuto di chimosina e pepsina 133
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment 130
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 129
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates 126
Test in vitro per Valutare l'attività antiossidante e antimicrobica di un estratto vegetale 125
The past, present and future of wine lees valorisation 123
Natural extracts for the control of oxidative rancidity 122
Estrazione e parziale caratterizzazione di polifenolossidasi di uve Moscato e Prosecco. 120
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils 120
Soluzioni tradizionali ed innovative per la depurazione dei reflui di cantina 118
Latti fermentati: caratteristiche organolettiche e nutrizionali 117
Detection of beta-glucosidase and esterase activities in wild yeast distillery environment 115
An approach to have control of malolactic bacteria by nisin fiber bioreactor 114
Temporary solution formulation development. Evaluation of a possible corrosion effect on Aeromuco coating with ICP-OES 113
Valutazione di abbinamenti fra marmellate e formaggi 112
Une approche du controle de la production de l'hexanal-1-ol dans la grappa de Muscat et de Prosecco 111
Studi innovativi dell'attività esterasica in Saccharomyces cerevisiae 110
Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test 109
Determinazione quantitativa di elementi minerali presenti in uva mosto e vino Merlot 108
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 104
Comparative study of plum cakes with Kamut® 101
Effetto del tipo di coagulante sulla formazione di frazioni caseiniche in formaggio Squacquerone 100
Stabilità dell'attività antiossidante di estratti di erbe aromatiche in funzione di pH e temperatura 100
Lactose hydrolysis from whey permeate by free and immobilised lactase. 100
Antibrowning potential of Brassicacaea processing water 100
Grape pomace polyphenols from distillery to food ingredient 99
Impiego di batteri lattici liberi e immobilizzati nella preincubazione del latte 96
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 93
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 91
Caratterizzazione elettroforetica di latte preincubato destinato alla caseificazione 85
Purificazione e parziale caratterizzazione di estratti di parete di lievito con effetto sulla stabilità proteica del vino 80
Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters 45
Totale 17.306
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Categoria #
all - tutte 46.286
article - articoli 34.011
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 305
patent - brevetti 386
selected - selezionate 0
volume - volumi 3.925
Totale 84.913
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022921 0 160 104 70 41 47 26 94 34 27 96 222
2022/2023704 144 15 13 55 120 100 13 64 96 14 61 9
2023/2024616 29 97 62 52 36 78 20 31 41 29 78 63
2024/20252.337 22 179 94 80 436 33 120 150 192 112 396 523
2025/20268.786 338 679 1.144 1.296 847 392 1.393 716 791 547 351 292
2026/2027853 567 286 0 0 0 0 0 0 0 0 0 0
Totale 17.306