DE ISEPPI, ALBERTO
 Distribuzione geografica
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Continente #
NA - Nord America 2.043
EU - Europa 1.883
AS - Asia 1.591
AF - Africa 379
SA - Sud America 354
OC - Oceania 63
Continente sconosciuto - Info sul continente non disponibili 20
Totale 6.333
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Nazione #
US - Stati Uniti d'America 1.834
IT - Italia 886
SG - Singapore 581
CN - Cina 256
BR - Brasile 216
HK - Hong Kong 128
VN - Vietnam 119
FR - Francia 118
DE - Germania 99
RU - Federazione Russa 89
NL - Olanda 86
ES - Italia 83
IN - India 73
PL - Polonia 70
GB - Regno Unito 54
ZA - Sudafrica 45
AU - Australia 42
AR - Argentina 39
FI - Finlandia 39
JP - Giappone 38
TR - Turchia 38
MX - Messico 36
CA - Canada 35
CZ - Repubblica Ceca 33
KR - Corea 33
TH - Thailandia 30
ID - Indonesia 27
SE - Svezia 25
BE - Belgio 24
GR - Grecia 21
MY - Malesia 19
IQ - Iraq 18
NO - Norvegia 18
PT - Portogallo 18
CL - Cile 17
PE - Perù 17
AO - Angola 16
ME - Montenegro 16
RO - Romania 16
BJ - Benin 15
CH - Svizzera 15
IE - Irlanda 15
KE - Kenya 15
LV - Lettonia 15
BG - Bulgaria 14
CI - Costa d'Avorio 14
PH - Filippine 14
PS - Palestinian Territory 14
RS - Serbia 14
BB - Barbados 13
DO - Repubblica Dominicana 13
DZ - Algeria 13
EC - Ecuador 13
IR - Iran 13
LA - Repubblica Popolare Democratica del Laos 13
LY - Libia 13
MG - Madagascar 13
AT - Austria 12
BO - Bolivia 12
BW - Botswana 12
CO - Colombia 12
EG - Egitto 12
HR - Croazia 12
IL - Israele 12
SK - Slovacchia (Repubblica Slovacca) 12
TZ - Tanzania 12
CY - Cipro 11
MU - Mauritius 11
VE - Venezuela 11
XK - ???statistics.table.value.countryCode.XK??? 11
AE - Emirati Arabi Uniti 10
GH - Ghana 10
MA - Marocco 10
NG - Nigeria 10
PK - Pakistan 10
TN - Tunisia 10
UZ - Uzbekistan 10
AF - Afghanistan, Repubblica islamica di 9
BS - Bahamas 9
BZ - Belize 9
CW - ???statistics.table.value.countryCode.CW??? 9
JO - Giordania 9
KG - Kirghizistan 9
MR - Mauritania 9
NA - Namibia 9
PA - Panama 9
ZM - Zambia 9
BD - Bangladesh 8
DJ - Gibuti 8
ET - Etiopia 8
GE - Georgia 8
GT - Guatemala 8
LB - Libano 8
LC - Santa Lucia 8
LU - Lussemburgo 8
NZ - Nuova Zelanda 8
PR - Porto Rico 8
PY - Paraguay 8
SA - Arabia Saudita 8
SI - Slovenia 8
Totale 6.017
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Città #
Singapore 337
Ashburn 293
Fairfield 159
Milan 158
Padova 141
Santa Clara 135
Hong Kong 118
Beijing 93
Los Angeles 83
Chandler 70
Seattle 67
Houston 60
Ann Arbor 58
New York 58
Padua 58
Woodbridge 50
Bytom 43
Cambridge 43
Chicago 41
Ho Chi Minh City 41
Boardman 40
Moscow 35
Rome 35
Munich 29
Wilmington 29
Tokyo 27
Bangkok 24
Amsterdam 23
Johannesburg 23
Hefei 22
São Paulo 22
Bari 21
Hanoi 21
Mount Barker 21
Frankfurt am Main 20
Verona 20
Pune 19
Chennai 18
Florence 18
Buffalo 17
Medford 17
Denver 16
Montreal 16
Naples 16
Paris 16
Princeton 16
Warsaw 16
Brooklyn 15
Cotonou 15
Istanbul 15
Orem 15
Abidjan 14
Luanda 14
Poplar 14
Riga 14
Stockholm 14
Antananarivo 13
Nairobi 13
Roxbury 13
London 12
Mexico City 12
Montpellier 12
Turku 12
Atlanta 11
Bridgetown 11
Elk Grove Village 11
Helsinki 11
Maserà di Padova 11
Podgorica 11
Vientiane 11
Accra 10
Bensheim 10
Cape Town 10
Castelfranco Emilia 10
Dallas 10
Dublin 10
Gaborone 10
Noale 10
Pordenone 10
Sofia 10
Turin 10
Amman 9
Belgrade 9
Bishkek 9
Boston 9
Cinisello Balsamo 9
Des Moines 9
Lagos 9
Lappeenranta 9
Manchester 9
Phoenix 9
Pignone 9
Rio de Janeiro 9
San Francisco 9
Santiago 9
Tashkent 9
Venice 9
Athens 8
Badajoz 8
Brno 8
Totale 3.275
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Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 416
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 244
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 235
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 228
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 227
Optimization of Protein and Polysaccharides Extraction from Post-Distillation Wine Lees (Vinasse) in View of Future Scale-Up 217
Wine lees as a source of valuable compounds for food applications 212
Wine Lees as a substrate for the production of polyhydroxyalkanoates (PHAs) 212
Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from “Vale dos Vinhedos” vineyards reflect agricultural practices and history of this Brazilian wet subtropical area 200
Application of Phenolic Extracts for Inhibition of Polyphenol Oxidase Activity and Enzymatic Browning in Food Systems. 190
Garlic greening: Pigments biosynthesis and control strategies 187
Applicazioni del lievito come ingrediente alimentare 180
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 172
The antioxidant properties of wine lees extracts in model wine 168
Current and future strategies for wine yeast lees valorization 167
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 166
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation 158
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods 158
Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact 154
Red and white wine lees as a novel source of emulsifiers and foaming agents 153
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 145
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 140
Collard Green Extracts as Potential Inhibitors of Enzymatic Browning 139
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents 134
Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins 134
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 134
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 118
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 112
Renewable Tannin-Based Adhesive from Quebracho Extract and Furfural for Particleboards 111
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 107
Mannoproteins extraction from Wine Lees Using Natural Deep Eutectic Solvents 100
The macromolecular diversity of Italian monovarietal red wines 100
Effect of the dietary inclusion of wine lees on productive performance and meat quality in broiler chickens 99
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment 85
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 82
Fecce fini: quali strategie per valorizzarle 79
Quantificazione ed attività antiossidante di peptidi di lievito rilasciati durante la fermentazione e autolisi in vino modello 77
The past, present and future of wine lees valorisation 76
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 75
Antioxidant Activity of Yeast Peptides released during fermentation and autolysis in model conditions 67
Strategie sostenibili per la gestione e valorizzazione delle fecce di vinificazione 65
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 65
Un nuovo approccio per la valorizzazione delle fecce di vinificazione 57
Recovery of Valuable Compounds from Distillery Vinasse: Trials for Plant Scale-Up 34
null 28
Physicochemical Stability of ‘Kissabel® Rouge’ Apple Juice: The Role of Filtration and High-Pressure Homogenization 19
Food and wine dating: how about pairing different types of Prosecco wine and Asiago cheese? Insights from a sensory assessment and consumer test 1
Totale 6.427
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Categoria #
all - tutte 16.447
article - articoli 10.799
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 442
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 27.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021159 0 0 0 0 0 6 1 10 33 72 15 22
2021/2022224 8 39 29 17 14 2 6 23 9 9 25 43
2022/2023220 29 8 6 11 31 31 9 28 23 5 30 9
2023/2024566 32 35 40 37 34 110 60 44 36 36 39 63
2024/20251.661 50 143 75 113 214 63 95 137 127 116 238 290
2025/20263.263 320 434 730 920 702 157 0 0 0 0 0 0
Totale 6.427