LOMOLINO, GIOVANNA
 Distribuzione geografica
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Continente #
NA - Nord America 5.896
AS - Asia 2.936
EU - Europa 2.205
AF - Africa 662
SA - Sud America 631
OC - Oceania 72
Continente sconosciuto - Info sul continente non disponibili 44
Totale 12.446
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Nazione #
US - Stati Uniti d'America 5.530
SG - Singapore 1.130
IT - Italia 789
CN - Cina 522
BR - Brasile 410
HK - Hong Kong 334
VN - Vietnam 215
DE - Germania 161
FI - Finlandia 136
PL - Polonia 121
UA - Ucraina 102
FR - Francia 99
NL - Olanda 92
IN - India 83
GB - Regno Unito 64
SE - Svezia 59
RU - Federazione Russa 57
MX - Messico 47
ZA - Sudafrica 47
CA - Canada 46
AR - Argentina 41
ES - Italia 39
ID - Indonesia 39
EC - Ecuador 32
IE - Irlanda 29
JP - Giappone 29
KR - Corea 29
AO - Angola 27
IQ - Iraq 27
SK - Slovacchia (Repubblica Slovacca) 27
TR - Turchia 27
LV - Lettonia 26
MY - Malesia 26
MG - Madagascar 25
BJ - Benin 24
RS - Serbia 24
AE - Emirati Arabi Uniti 23
BB - Barbados 23
CO - Colombia 23
EG - Egitto 23
HR - Croazia 23
KE - Kenya 23
PE - Perù 23
PK - Pakistan 23
JM - Giamaica 22
JO - Giordania 22
LU - Lussemburgo 22
NZ - Nuova Zelanda 22
PY - Paraguay 22
TH - Thailandia 22
XK - ???statistics.table.value.countryCode.XK??? 22
CI - Costa d'Avorio 21
CW - ???statistics.table.value.countryCode.CW??? 21
CY - Cipro 21
HN - Honduras 21
LA - Repubblica Popolare Democratica del Laos 21
SI - Slovenia 21
VE - Venezuela 21
AU - Australia 20
BE - Belgio 20
GH - Ghana 20
UZ - Uzbekistan 20
BD - Bangladesh 19
BG - Bulgaria 19
CL - Cile 19
CZ - Repubblica Ceca 19
GT - Guatemala 19
MR - Mauritania 19
MU - Mauritius 19
NA - Namibia 19
NI - Nicaragua 19
NO - Norvegia 19
PH - Filippine 19
AT - Austria 18
AZ - Azerbaigian 18
BO - Bolivia 18
CH - Svizzera 18
DO - Repubblica Dominicana 18
DZ - Algeria 18
GN - Guinea 18
IR - Iran 18
RO - Romania 18
SN - Senegal 18
TN - Tunisia 18
UG - Uganda 18
BW - Botswana 17
ET - Etiopia 17
GR - Grecia 17
KG - Kirghizistan 17
MN - Mongolia 17
TW - Taiwan 17
AL - Albania 16
BY - Bielorussia 16
GE - Georgia 16
IL - Israele 16
SA - Arabia Saudita 16
SO - Somalia 16
TT - Trinidad e Tobago 16
ZM - Zambia 16
AF - Afghanistan, Repubblica islamica di 15
Totale 11.750
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Città #
Singapore 632
Fairfield 623
Ashburn 572
Woodbridge 383
Ann Arbor 365
Hong Kong 320
Houston 320
Santa Clara 299
Jacksonville 287
Chandler 243
Seattle 217
Wilmington 198
Padova 185
Cambridge 166
Beijing 158
Boardman 120
San Jose 116
Princeton 108
Los Angeles 89
Bytom 80
Roxbury 77
New York 66
Medford 64
San Diego 63
Ho Chi Minh City 62
Milan 58
Chicago 57
Helsinki 46
Nanjing 44
São Paulo 44
Dong Ket 43
Munich 41
Des Moines 39
Buffalo 30
Hanoi 30
Johannesburg 29
Pune 25
Warsaw 25
Bari 24
Cotonou 24
Riga 24
Luanda 23
Antananarivo 22
Bridgetown 22
Dublin 22
Abidjan 21
Amman 21
Rome 21
Hebei 20
Nairobi 20
Padua 20
Managua 19
Tashkent 19
Willemstad 19
Dakar 18
Elk Grove Village 18
London 18
Maserà di Padova 18
Montreal 18
Accra 17
Atlanta 17
Belgrade 17
Conakry 17
Dallas 17
Nouakchott 17
Rio de Janeiro 17
Vientiane 17
Brooklyn 16
Tokyo 16
Ulan Bator 16
Windhoek 16
Baku 15
Bishkek 15
Denver 15
Kampala 15
Lusaka 15
Nanchang 15
Naples 15
Turku 15
Addis Ababa 14
Castries 14
Catania 14
Chennai 14
Gaborone 14
Libreville 14
Lima 14
Nassau 14
Niamey 14
Panama City 14
Podgorica 14
Shenyang 14
Sofia 14
Vicenza 14
Amsterdam 13
Andorra la Vella 13
Banjul 13
Djibouti 13
Guatemala City 13
Guayaquil 13
Jiaxing 13
Totale 7.362
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Nome #
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 256
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 241
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 234
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 233
Protein profile of commercial soybean milks analyzed by label-free quantitative proteomics 206
The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety 202
Characterization of crude esterase activity from two plants used in cheese making: Cynara cardunculus L. and ficus carica L 200
Applicazioni del lievito come ingrediente alimentare 197
Oli essenzial:i tradizione e innovazione 194
Nuclease expression in efficient polyhydroxyalkanoates-producing bacteria could yield cost reduction during downstream processing 194
Garlic greening: Pigments biosynthesis and control strategies 193
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 189
Humusica 2, article 17: Techno humus systems and global change - Three crucial questions 188
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: Effects on rheological and sensory properties 182
Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs 180
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production 179
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification 179
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines 178
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 178
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 174
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 170
Effect of UV light on microbial proteases: from enzyme inactivation to antioxidant mitigation 169
Current and future strategies for wine yeast lees valorization 169
Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase 168
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation 165
STUDY OF ELEMENTS CONCENTRATIONS OF EUROPEAN SEABASS (DICENTRARCHUS LABRAX) FILLETS AFTER COOKING ON STEEL, CAST IRON, TEFLON, ALUMINIUM AND CERAMIC POTS 164
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods 164
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 163
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 162
Red and white wine lees as a novel source of emulsifiers and foaming agents 159
Dog Rose and pomegranate extracts as agents to control enzymatic browning 156
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 155
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 154
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. 150
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 146
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 143
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 141
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process 138
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents 136
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" 136
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 135
Determinazione dell'attività antiossidante in buccia e polpa di patata (Solanum Tuberosum) 132
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites 130
Comparison of proteolytic extracts from different Cynara scolymus L. varieties 129
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking 129
Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grape 127
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 124
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 124
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 123
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 122
Applicazione della spettrofotometria ICP/AES per la determinazione di alcuni metalli in Prosecco spumante 121
Garlic as supplement for lactating cows: consequences on milk and cheese products 119
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 115
A quantitative fluorescence-based lipase assay 115
TEST in vitro per valutare l'attività  antiossidante e antimicrobica di un estratto vegetale. 111
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 111
Approcci innovativi allo studio dell'attività esterasica in S. cerevisiae 110
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 109
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates 108
Mannoproteins extraction from Wine Lees Using Natural Deep Eutectic Solvents 107
Caratterizzazione delle frazioni caseiniche in campioni di Crescenza ottenuti con coagulanti a diverso contenuto di chimosina e pepsina 105
Use of selected yeast strains to inoculate grape marcs for the production of Grappa 105
Lactose hydrolysis by Maxilact immobilized in an Eupergit reactor. 104
Characterization of esterase activity of the Bianchetta Trevigiana grape variety under reducing conditions 102
Consumer acceptability of sugar-reduced bran-rich biscuits 102
Soluzioni tradizionali ed innovative per la depurazione dei reflui di cantina 100
Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività  antiossidante di pomodoro 100
An approach to have control of malolactic bacteria by nisin fiber bioreactor 92
Detection of beta-glucosidase and esterase activities in wild yeast distillery environment 91
Latti fermentati: caratteristiche organolettiche e nutrizionali 91
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils 91
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment 90
Total yeast cell wall extracts, obtained by both Zymolyase and DTT treatments enhance protein stability in a white wine more than their mannoprotein fraction. 90
Natural extracts for the control of oxidative rancidity 90
Estrazione e parziale caratterizzazione di polifenolossidasi di uve Moscato e Prosecco. 87
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases 86
Une approche du controle de la production de l'hexanal-1-ol dans la grappa de Muscat et de Prosecco 86
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 86
Effetto del tipo di coagulante sulla formazione di frazioni caseiniche in formaggio Squacquerone 85
Applicazione del Foss nella caratterizzazione della Bianchetta Trevigiana 83
Temporary solution formulation development. Evaluation of a possible corrosion effect on Aeromuco coating with ICP-OES 83
Determinazione quantitativa di elementi minerali presenti in uva mosto e vino Merlot 83
Studi innovativi dell'attività esterasica in Saccharomyces cerevisiae 81
Lactose hydrolysis from whey permeate by free and immobilised lactase. 81
The past, present and future of wine lees valorisation 81
Test in vitro per Valutare l'attività antiossidante e antimicrobica di un estratto vegetale 77
Stabilità dell'attività antiossidante di estratti di erbe aromatiche in funzione di pH e temperatura 77
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 77
Comparative study of plum cakes with Kamut® 76
Antibrowning potential of Brassicacaea processing water 73
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 69
Caratterizzazione elettroforetica di latte preincubato destinato alla caseificazione 68
Grape pomace polyphenols from distillery to food ingredient 68
Impiego di batteri lattici liberi e immobilizzati nella preincubazione del latte 66
Purificazione e parziale caratterizzazione di estratti di parete di lievito con effetto sulla stabilità proteica del vino 60
Valutazione di abbinamenti fra marmellate e formaggi 55
null 28
Food and wine dating: how about pairing different types of Prosecco wine and Asiago cheese? Insights from a sensory assessment and consumer test 8
Totale 12.563
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Categoria #
all - tutte 36.459
article - articoli 27.137
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 230
patent - brevetti 293
selected - selezionate 0
volume - volumi 3.093
Totale 67.212
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021655 0 0 0 0 0 0 17 66 147 222 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
2025/20264.896 338 679 1.144 1.296 847 399 193 0 0 0 0 0
Totale 12.563