DE ISEPPI, ALBERTO
 Distribuzione geografica
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Continente #
NA - Nord America 3.048
AS - Asia 2.979
EU - Europa 2.314
SA - Sud America 438
AF - Africa 415
OC - Oceania 68
Continente sconosciuto - Info sul continente non disponibili 20
Totale 9.282
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Nazione #
US - Stati Uniti d'America 2.802
IT - Italia 1.076
SG - Singapore 823
VN - Vietnam 725
CN - Cina 456
BR - Brasile 260
HK - Hong Kong 186
FR - Francia 173
IN - India 122
DE - Germania 118
NL - Olanda 111
ES - Italia 110
RU - Federazione Russa 99
GB - Regno Unito 89
PL - Polonia 72
BD - Bangladesh 71
TR - Turchia 64
JP - Giappone 58
CA - Canada 55
AR - Argentina 50
ZA - Sudafrica 50
TH - Thailandia 47
AU - Australia 46
FI - Finlandia 46
MX - Messico 42
IQ - Iraq 41
CZ - Repubblica Ceca 38
ID - Indonesia 37
KR - Corea 37
PT - Portogallo 34
SE - Svezia 28
BE - Belgio 26
CL - Cile 25
PH - Filippine 25
GR - Grecia 23
PK - Pakistan 23
CO - Colombia 22
MY - Malesia 22
SA - Arabia Saudita 22
KE - Kenya 21
RO - Romania 20
AO - Angola 19
EC - Ecuador 19
IE - Irlanda 19
LV - Lettonia 18
NO - Norvegia 18
EG - Egitto 17
IL - Israele 17
PE - Perù 17
UZ - Uzbekistan 17
BG - Bulgaria 16
CH - Svizzera 16
ME - Montenegro 16
AT - Austria 15
BJ - Benin 15
PS - Palestinian Territory 15
CI - Costa d'Avorio 14
DZ - Algeria 14
LY - Libia 14
RS - Serbia 14
UA - Ucraina 14
VE - Venezuela 14
BB - Barbados 13
BO - Bolivia 13
DO - Repubblica Dominicana 13
ET - Etiopia 13
HR - Croazia 13
IR - Iran 13
LA - Repubblica Popolare Democratica del Laos 13
MA - Marocco 13
MG - Madagascar 13
SK - Slovacchia (Repubblica Slovacca) 13
TN - Tunisia 13
AE - Emirati Arabi Uniti 12
BW - Botswana 12
TZ - Tanzania 12
CY - Cipro 11
JO - Giordania 11
MU - Mauritius 11
NG - Nigeria 11
XK - ???statistics.table.value.countryCode.XK??? 11
GH - Ghana 10
PA - Panama 10
ZM - Zambia 10
AF - Afghanistan, Repubblica islamica di 9
BS - Bahamas 9
BZ - Belize 9
CR - Costa Rica 9
CW - ???statistics.table.value.countryCode.CW??? 9
GE - Georgia 9
JM - Giamaica 9
KG - Kirghizistan 9
KH - Cambogia 9
LB - Libano 9
MR - Mauritania 9
NA - Namibia 9
NZ - Nuova Zelanda 9
TT - Trinidad e Tobago 9
TW - Taiwan 9
DJ - Gibuti 8
Totale 8.940
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Città #
Singapore 515
San Jose 474
Ashburn 455
Ho Chi Minh City 208
Hanoi 171
Milan 171
Fairfield 159
Hong Kong 157
Santa Clara 142
Padova 141
Los Angeles 113
Beijing 108
New York 86
Padua 72
Chandler 70
Seattle 67
Houston 61
Ann Arbor 58
Da Nang 51
Woodbridge 50
Boardman 47
Lauterbourg 46
Rome 46
Tokyo 46
Chicago 45
Bytom 43
Cambridge 43
Haiphong 39
Orem 39
Moscow 35
Bangkok 33
Buffalo 31
Chennai 31
Amsterdam 30
Munich 29
Wilmington 29
Bari 28
Frankfurt am Main 26
Johannesburg 26
Montreal 26
São Paulo 26
Council Bluffs 24
Hefei 23
Verona 23
Florence 22
Naples 22
Istanbul 21
Mount Barker 21
Pune 20
Dallas 19
London 19
Paris 19
Helsinki 18
Hải Dương 18
Medford 18
Nairobi 18
Biên Hòa 17
Guangzhou 17
Riga 17
Brooklyn 16
Denver 16
Luanda 16
Madrid 16
Princeton 16
Stockholm 16
Tashkent 16
Warsaw 16
Cotonou 15
Parma 15
Abidjan 14
Dublin 14
Poplar 14
Santiago 14
Turin 14
Antananarivo 13
Atlanta 13
Manchester 13
Mexico City 13
Porto 13
Roxbury 13
Toronto 13
Addis Ababa 12
Boston 12
Montpellier 12
Ninh Bình 12
Rio de Janeiro 12
Sofia 12
Turku 12
Amman 11
Baghdad 11
Bridgetown 11
Bến Tre 11
Charlotte 11
Elk Grove Village 11
Guayaquil 11
Jeddah 11
Maserà di Padova 11
Podgorica 11
Venice 11
Vientiane 11
Totale 4.964
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Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 495
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 336
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 328
Optimization of Protein and Polysaccharides Extraction from Post-Distillation Wine Lees (Vinasse) in View of Future Scale-Up 299
Application of Phenolic Extracts for Inhibition of Polyphenol Oxidase Activity and Enzymatic Browning in Food Systems. 290
Wine Lees as a substrate for the production of polyhydroxyalkanoates (PHAs) 283
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
Wine lees as a source of valuable compounds for food applications 257
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 250
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 242
Garlic greening: Pigments biosynthesis and control strategies 241
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 236
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 230
Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins 228
Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact 224
Effect of the dietary inclusion of wine lees on productive performance and meat quality in broiler chickens 221
The antioxidant properties of wine lees extracts in model wine 217
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 215
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents 209
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 206
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation 205
Strategie sostenibili per la gestione e valorizzazione delle fecce di vinificazione 201
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
Collard Green Extracts as Potential Inhibitors of Enzymatic Browning 189
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 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
Renewable Tannin-Based Adhesive from Quebracho Extract and Furfural for Particleboards 178
The macromolecular diversity of Italian monovarietal red wines 153
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 150
Quantificazione ed attività antiossidante di peptidi di lievito rilasciati durante la fermentazione e autolisi in vino modello 139
The past, present and future of wine lees valorisation 119
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment 118
Antioxidant Activity of Yeast Peptides released during fermentation and autolysis in model conditions 105
Fecce fini: quali strategie per valorizzarle 103
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 102
Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test 93
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 90
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 89
Recovery of Valuable Compounds from Distillery Vinasse: Trials for Plant Scale-Up 83
Un nuovo approccio per la valorizzazione delle fecce di vinificazione 79
Physicochemical Stability of ‘Kissabel® Rouge’ Apple Juice: The Role of Filtration and High-Pressure Homogenization 70
Chitosan Hydrochloride Applied as a Grapevine Biostimulant Modulates Sauvignon Blanc Vines’ Growth, Grape, and Wine Composition 45
Starmerella bacillaris Yeast Derivatives for Improving Wine Stability: Effect of Cell Wall Composition and Extraction Techniques 41
Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters 33
Effect of wine lees dietary inclusion on jejunal morphology and immune cell markers in broiler chickens 25
Totale 9.381
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Categoria #
all - tutte 21.550
article - articoli 13.687
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 558
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 35.795
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202137 0 0 0 0 0 0 0 0 0 0 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
2025/20266.217 320 434 730 920 702 303 1.033 551 506 407 311 0
Totale 9.381