LOMOLINO, GIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 7.167
AS - Asia 4.684
EU - Europa 2.555
SA - Sud America 754
AF - Africa 736
OC - Oceania 78
Continente sconosciuto - Info sul continente non disponibili 44
Totale 16.018
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Nazione #
US - Stati Uniti d'America 6.766
SG - Singapore 1.403
VN - Vietnam 948
IT - Italia 916
CN - Cina 735
BR - Brasile 478
HK - Hong Kong 471
FR - Francia 205
DE - Germania 179
FI - Finlandia 153
IN - India 144
PL - Polonia 124
UA - Ucraina 108
NL - Olanda 101
BD - Bangladesh 95
GB - Regno Unito 92
IQ - Iraq 69
RU - Federazione Russa 64
AR - Argentina 62
CA - Canada 62
ZA - Sudafrica 61
ID - Indonesia 59
SE - Svezia 59
TR - Turchia 53
MX - Messico 50
PK - Pakistan 49
ES - Italia 47
PH - Filippine 46
EC - Ecuador 44
JP - Giappone 42
KR - Corea 41
MY - Malesia 41
SA - Arabia Saudita 36
KE - Kenya 34
UZ - Uzbekistan 34
CO - Colombia 32
EG - Egitto 31
IE - Irlanda 30
AE - Emirati Arabi Uniti 28
JM - Giamaica 28
LV - Lettonia 28
SK - Slovacchia (Repubblica Slovacca) 28
AO - Angola 27
JO - Giordania 26
MG - Madagascar 26
PY - Paraguay 26
TH - Thailandia 25
AU - Australia 24
BJ - Benin 24
ET - Etiopia 24
HR - Croazia 24
PE - Perù 24
RS - Serbia 24
VE - Venezuela 24
BB - Barbados 23
CL - Cile 23
NZ - Nuova Zelanda 23
BE - Belgio 22
DZ - Algeria 22
HN - Honduras 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
CW - ???statistics.table.value.countryCode.CW??? 21
CY - Cipro 21
GH - Ghana 21
MA - Marocco 21
SI - Slovenia 21
CZ - Repubblica Ceca 20
GT - Guatemala 20
MU - Mauritius 20
NI - Nicaragua 20
PS - Palestinian Territory 20
AT - Austria 19
BG - Bulgaria 19
GN - Guinea 19
MR - Mauritania 19
NA - Namibia 19
NO - Norvegia 19
TW - Taiwan 19
BO - Bolivia 18
CH - Svizzera 18
DO - Repubblica Dominicana 18
GR - Grecia 18
IL - Israele 18
IR - Iran 18
LB - Libano 18
SN - Senegal 18
UG - Uganda 18
AL - Albania 17
BW - Botswana 17
BY - Bielorussia 17
GE - Georgia 17
KG - Kirghizistan 17
KH - Cambogia 17
MN - Mongolia 17
Totale 15.280
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Città #
Singapore 856
San Jose 833
Ashburn 806
Fairfield 623
Hong Kong 428
Woodbridge 383
Ann Arbor 365
Houston 320
Santa Clara 308
Jacksonville 290
Ho Chi Minh City 263
Chandler 243
Seattle 217
Hanoi 215
Wilmington 198
Padova 185
Cambridge 166
Beijing 163
Los Angeles 127
Boardman 120
Princeton 108
Lauterbourg 91
New York 86
Bytom 80
Roxbury 77
Medford 65
Da Nang 63
Helsinki 63
Milan 63
San Diego 63
Chicago 62
São Paulo 51
Nanjing 45
Dong Ket 43
Munich 41
Des Moines 39
Buffalo 36
Haiphong 36
Rome 34
Johannesburg 31
Tashkent 31
Council Bluffs 30
Nairobi 28
Padua 27
Guangzhou 26
Pune 26
Riga 26
Amman 25
Orem 25
Warsaw 25
Bari 24
Cotonou 24
Frankfurt am Main 24
Montreal 24
Baghdad 23
Luanda 23
Antananarivo 22
Atlanta 22
Bridgetown 22
Dublin 22
Tokyo 22
Abidjan 21
Chennai 21
London 21
Addis Ababa 20
Dallas 20
Hebei 20
Managua 20
Hải Dương 19
Naples 19
Willemstad 19
Baku 18
Biên Hòa 18
Brooklyn 18
Conakry 18
Dakar 18
Elk Grove Village 18
Guayaquil 18
Maserà di Padova 18
Shanghai 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
Toronto 16
Ulan Bator 16
Windhoek 16
Bishkek 15
Bologna 15
Castries 15
Denver 15
Kampala 15
Lima 15
Totale 9.491
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Nome #
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 328
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 280
Protein profile of commercial soybean milks analyzed by label-free quantitative proteomics 277
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 266
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 258
The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety 256
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 252
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 249
Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs 247
Applicazioni del lievito come ingrediente alimentare 246
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 244
Mannoproteins extraction from Wine Lees Using Natural Deep Eutectic Solvents 243
Garlic greening: Pigments biosynthesis and control strategies 242
Characterization of crude esterase activity from two plants used in cheese making: Cynara cardunculus L. and ficus carica L 234
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 230
Nuclease expression in efficient polyhydroxyalkanoates-producing bacteria could yield cost reduction during downstream processing 229
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production 224
Oli essenzial:i tradizione e innovazione 218
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 216
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification 216
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process 215
Humusica 2, article 17: Techno humus systems and global change - Three crucial questions 214
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines 212
Effect of UV light on microbial proteases: from enzyme inactivation to antioxidant mitigation 212
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents 209
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 207
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: Effects on rheological and sensory properties 207
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation 205
Current and future strategies for wine yeast lees valorization 200
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods 199
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 197
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 195
STUDY OF ELEMENTS CONCENTRATIONS OF EUROPEAN SEABASS (DICENTRARCHUS LABRAX) FILLETS AFTER COOKING ON STEEL, CAST IRON, TEFLON, ALUMINIUM AND CERAMIC POTS 193
Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase 191
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 186
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 185
Garlic as supplement for lactating cows: consequences on milk and cheese products 185
Red and white wine lees as a novel source of emulsifiers and foaming agents 183
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 183
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. 178
Dog Rose and pomegranate extracts as agents to control enzymatic browning 176
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" 175
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 175
Consumer acceptability of sugar-reduced bran-rich biscuits 173
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites 171
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 170
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 164
Use of selected yeast strains to inoculate grape marcs for the production of Grappa 160
Comparison of proteolytic extracts from different Cynara scolymus L. varieties 158
Characterization of esterase activity of the Bianchetta Trevigiana grape variety under reducing conditions 157
Approcci innovativi allo studio dell'attività esterasica in S. cerevisiae 152
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking 152
Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grape 151
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 150
Determinazione dell'attività antiossidante in buccia e polpa di patata (Solanum Tuberosum) 149
Applicazione della spettrofotometria ICP/AES per la determinazione di alcuni metalli in Prosecco spumante 146
A quantitative fluorescence-based lipase assay 145
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 141
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 138
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 138
TEST in vitro per valutare l'attività  antiossidante e antimicrobica di un estratto vegetale. 137
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases 136
Total yeast cell wall extracts, obtained by both Zymolyase and DTT treatments enhance protein stability in a white wine more than their mannoprotein fraction. 135
Lactose hydrolysis by Maxilact immobilized in an Eupergit reactor. 134
Applicazione del Foss nella caratterizzazione della Bianchetta Trevigiana 129
Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività  antiossidante di pomodoro 129
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 128
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates 125
Caratterizzazione delle frazioni caseiniche in campioni di Crescenza ottenuti con coagulanti a diverso contenuto di chimosina e pepsina 122
The past, present and future of wine lees valorisation 119
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment 118
Natural extracts for the control of oxidative rancidity 118
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils 116
An approach to have control of malolactic bacteria by nisin fiber bioreactor 114
Latti fermentati: caratteristiche organolettiche e nutrizionali 114
Soluzioni tradizionali ed innovative per la depurazione dei reflui di cantina 114
Temporary solution formulation development. Evaluation of a possible corrosion effect on Aeromuco coating with ICP-OES 113
Estrazione e parziale caratterizzazione di polifenolossidasi di uve Moscato e Prosecco. 112
Valutazione di abbinamenti fra marmellate e formaggi 108
Detection of beta-glucosidase and esterase activities in wild yeast distillery environment 106
Une approche du controle de la production de l'hexanal-1-ol dans la grappa de Muscat et de Prosecco 104
Studi innovativi dell'attività esterasica in Saccharomyces cerevisiae 104
Determinazione quantitativa di elementi minerali presenti in uva mosto e vino Merlot 104
Test in vitro per Valutare l'attività antiossidante e antimicrobica di un estratto vegetale 102
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 102
Lactose hydrolysis from whey permeate by free and immobilised lactase. 100
Effetto del tipo di coagulante sulla formazione di frazioni caseiniche in formaggio Squacquerone 99
Grape pomace polyphenols from distillery to food ingredient 99
Stabilità dell'attività antiossidante di estratti di erbe aromatiche in funzione di pH e temperatura 97
Comparative study of plum cakes with Kamut® 97
Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test 93
Impiego di batteri lattici liberi e immobilizzati nella preincubazione del latte 92
Antibrowning potential of Brassicacaea processing water 92
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 90
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 90
Caratterizzazione elettroforetica di latte preincubato destinato alla caseificazione 83
Purificazione e parziale caratterizzazione di estratti di parete di lievito con effetto sulla stabilità proteica del vino 77
Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters 34
Totale 16.138
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Categoria #
all - tutte 42.595
article - articoli 31.251
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 289
patent - brevetti 357
selected - selezionate 0
volume - volumi 3.624
Totale 78.116
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021203 0 0 0 0 0 0 0 0 0 0 83 120
2021/2022949 28 160 104 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
2025/20268.471 338 679 1.144 1.296 847 392 1.393 716 791 547 328 0
Totale 16.138