DE ISEPPI, ALBERTO
 Distribuzione geografica
Continente #
NA - Nord America 824
EU - Europa 357
AS - Asia 90
OC - Oceania 28
SA - Sud America 11
AF - Africa 2
Totale 1.312
Nazione #
US - Stati Uniti d'America 823
IT - Italia 249
CN - Cina 42
AU - Australia 28
IN - India 22
FR - Francia 21
DE - Germania 15
ES - Italia 12
FI - Finlandia 10
GB - Regno Unito 10
NL - Olanda 10
CZ - Repubblica Ceca 8
KR - Corea 7
CL - Cile 5
HR - Croazia 5
JP - Giappone 5
GR - Grecia 4
IL - Israele 4
TR - Turchia 4
AR - Argentina 3
IE - Irlanda 3
PL - Polonia 3
EG - Egitto 2
HK - Hong Kong 2
MD - Moldavia 2
SE - Svezia 2
SG - Singapore 2
AT - Austria 1
BR - Brasile 1
CA - Canada 1
IR - Iran 1
NO - Norvegia 1
PE - Perù 1
UA - Ucraina 1
VE - Venezuela 1
VN - Vietnam 1
Totale 1.312
Città #
Fairfield 159
Padova 91
Chandler 70
Seattle 63
Ashburn 62
Ann Arbor 58
Houston 51
Woodbridge 50
Cambridge 43
Wilmington 28
Mount Barker 21
Medford 17
Pune 17
Beijing 16
Princeton 16
Roxbury 13
Castelfranco Emilia 10
Florence 10
New York 10
Des Moines 9
Pignone 9
Rome 9
Turin 9
Břeclav 8
San Diego 8
Helsinki 7
Cesena 6
Modesto 6
Montpellier 6
Parma 6
Asolo 5
Forlì 5
Kofu 5
London 5
Milan 5
Bordeaux 4
Cagliari 4
Jinan 4
Nanjing 4
Qiryat Ye'arim 4
Santiago 4
Schio 4
Sciacca 4
Thessaloniki 4
Amsterdam 3
Boves 3
Cáceres 3
Dublin 3
Incheon 3
Lappeenranta 3
Legnaro 3
Madrid 3
Malo 3
Mendoza 3
Pordenone 3
Scherpenzeel 3
Toulouse 3
Šibenik 3
Adelaide 2
Alexandria 2
Brescia 2
Bursa 2
Campi Bisenzio 2
Chicago 2
Feltre 2
Ferrara 2
Hamburg 2
Hong Kong 2
Labege 2
Langhirano 2
Montebelluna 2
Naples 2
Oakland 2
Olsztyn 2
Pazin 2
Salamanca 2
San Donà Di Piave 2
San Jose 2
Sant'Angelo di Piove di Sacco 2
Selvazzano Dentro 2
Shenyang 2
Tarragona 2
Venice 2
Vicenza 2
Volla 2
Wageningen 2
Washington 2
Acton 1
Aprilia 1
Arezzo 1
Barcelona 1
Berlin 1
Boardman 1
Borås 1
Brendola 1
Bălţi 1
Cartagena 1
Changsha 1
Chioggia 1
Chisinau 1
Totale 1.062
Nome #
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 170
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 132
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 122
Current and future strategies for wine yeast lees valorization 78
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 72
Applicazioni del lievito come ingrediente alimentare 65
Garlic greening: Pigments biosynthesis and control strategies 64
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation 59
Wine lees as a source of valuable compounds for food applications 58
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 53
Red and white wine lees as a novel source of emulsifiers and foaming agents 50
Wine Lees as a substrate for the production of polyhydroxyalkanoates (PHAs) 43
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 39
The antioxidant properties of wine lees extracts in model wine 38
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 32
Fecce fini: quali strategie per valorizzarle 31
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 28
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods 27
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 26
The macromolecular diversity of Italian monovarietal red wines 25
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 24
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 23
The past, present and future of wine lees valorisation 18
Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins 16
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 15
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 13
Un nuovo approccio per la valorizzazione delle fecce di vinificazione 11
Renewable Tannin-Based Adhesive from Quebracho Extract and Furfural for Particleboards 9
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 8
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 7
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment 6
Totale 1.362
Categoria #
all - tutte 5.271
article - articoli 4.252
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 151
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 9.674


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201931 0 0 0 0 0 0 0 0 0 7 10 14
2019/2020200 9 9 26 40 15 8 14 19 20 16 16 8
2020/2021245 13 13 28 16 16 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
2023/2024425 32 35 40 37 34 110 60 44 33 0 0 0
Totale 1.362