IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

FRACASSETTI, DANIELA
 Distribuzione geografica
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Continente #
EU - Europa 5.518
NA - Nord America 4.188
AS - Asia 2.482
SA - Sud America 185
OC - Oceania 88
AF - Africa 77
Continente sconosciuto - Info sul continente non disponibili 6
Totale 12.544
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Nazione #
US - Stati Uniti d'America 4.080
GB - Regno Unito 1.849
IT - Italia 1.518
CN - Cina 1.035
SE - Svezia 566
SG - Singapore 527
DE - Germania 380
FR - Francia 260
IN - India 244
RU - Federazione Russa 224
IE - Irlanda 140
KR - Corea 103
TR - Turchia 100
DK - Danimarca 99
HK - Hong Kong 98
JP - Giappone 94
ES - Italia 92
ID - Indonesia 91
CA - Canada 74
BR - Brasile 73
FI - Finlandia 69
AU - Australia 60
TW - Taiwan 48
ZA - Sudafrica 47
UA - Ucraina 43
BE - Belgio 42
NL - Olanda 39
PE - Perù 38
VN - Vietnam 37
CH - Svizzera 35
AR - Argentina 28
NZ - Nuova Zelanda 28
MX - Messico 27
RO - Romania 21
AT - Austria 20
GR - Grecia 20
PK - Pakistan 20
TH - Thailandia 19
PT - Portogallo 18
EU - Europa 17
MY - Malesia 17
NO - Norvegia 17
EC - Ecuador 16
CO - Colombia 15
CZ - Repubblica Ceca 15
PL - Polonia 15
PH - Filippine 12
CL - Cile 9
GE - Georgia 8
HU - Ungheria 7
IR - Iran 7
BG - Bulgaria 6
IL - Israele 6
SC - Seychelles 6
UY - Uruguay 6
DZ - Algeria 5
EE - Estonia 5
HR - Croazia 5
SK - Slovacchia (Repubblica Slovacca) 4
AE - Emirati Arabi Uniti 3
CR - Costa Rica 3
MA - Marocco 3
NG - Nigeria 3
QA - Qatar 3
AL - Albania 2
BD - Bangladesh 2
BW - Botswana 2
BY - Bielorussia 2
EG - Egitto 2
IQ - Iraq 2
KZ - Kazakistan 2
LB - Libano 2
SA - Arabia Saudita 2
SD - Sudan 2
SZ - Regno dello Swaziland 2
TN - Tunisia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
CU - Cuba 1
GT - Guatemala 1
KE - Kenya 1
LT - Lituania 1
LV - Lettonia 1
MD - Moldavia 1
NI - Nicaragua 1
PA - Panama 1
RS - Serbia 1
SI - Slovenia 1
TZ - Tanzania 1
ZW - Zimbabwe 1
Totale 12.556
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Città #
Southend 1.677
Milan 552
Fairfield 440
Singapore 378
Ashburn 342
Chandler 326
Wilmington 252
Seattle 238
Woodbridge 197
Cambridge 183
Ann Arbor 182
Houston 170
Redwood City 158
Princeton 153
Beijing 128
Dearborn 128
Dublin 128
Santa Clara 83
Jakarta 71
Hong Kong 62
Istanbul 60
Des Moines 59
Nanjing 58
Bengaluru 56
Grafing 49
Shanghai 49
Jinan 47
Guangzhou 43
Rome 41
Shenyang 41
Hebei 34
Boardman 32
Brussels 32
Fuzhou 31
Hangzhou 30
San Diego 30
Helsinki 29
Mountain View 28
Nanchang 28
Berlin 27
Taipei 26
Tianjin 26
Tokyo 26
Bologna 25
Roxbury 24
Bordeaux 23
Central District 23
Lima 23
New York 23
Turin 23
Adelaide 22
Cape Town 21
Phoenix 21
Redmond 21
Seoul 21
Sunnyvale 21
Changsha 20
Florence 20
Fremont 19
Madrid 19
Medford 19
Zhengzhou 18
Frankfurt am Main 16
Hyderabad 16
Jiaxing 16
Rho 16
Taichung 16
Wuhan 16
Falls Church 15
London 15
Los Angeles 15
Nellore 15
Quito 15
Verona 15
Auckland 14
Kunming 14
Padova 14
Paris 14
Pune 14
Chicago 13
Palermo 13
Athens 12
Kent 12
Naples 12
Bari 11
Bogotá 11
Xian 11
Bühl 10
Jacksonville 10
Lappeenranta 10
Munich 10
Bangkok 9
Dallas 9
Delhi 9
Lanzhou 9
Modena 9
San Jose 9
Somerville 9
Stellenbosch 9
Taizhou 9
Totale 7.608
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Nome #
Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia) 656
Characterisation of Vernaccia Nera (Vitis vinifera L.) grapes and wine 621
INVESTIGATION ON CYSTEINYL THIOL COMPOUNDS FROM YEAST AFFECTING WINE PROPERTIES 501
Immunomodulatory effect of a wild blueberry anthocyanin-rich extract in human Caco-2 intestinal cells 423
Comparison of DNA damage by the comet assay in fresh versus cryopreserved peripheral blood mononuclear cells obtained following dietary intervention 352
A single serving of blueberry (V-corymbosum) modulates peripheral arterial dysfunction induced by acute cigarette smoking in young volunteers: a randomized-controlled trial 332
Effect of Time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry (Vaccinium angustifolium) powder 246
Effects on varietal aromas during wine making : a review of the impact of varietal aromas on the flavor of wine 226
Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in red wine by SPE-HPLC-FL and SPE-HPLC-MS methods 225
Determination of sotolon content in South African white wines by two novel HPLC-UV and UPLC-MS methods 222
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae 222
Release of phenolic compounds from cork stoppers and its effect on protein-haze 206
Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars 199
From plant resistance response to the discovery of antimicrobial compounds: The role of volatile organic compounds (VOCs) in grapevine downy mildew infection 198
Thiol precursors in Catarratto Bianco Comune and Grillo grapes and effect of clarification conditions on the release of varietal thiols in wine 195
Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale 195
Development of a novel liquid/liquid extraction and ultra-performance liquid chromatography tandem mass spectrometry method for the assessment of thiols in South African Sauvignon Blanc wines 193
Suitability of ultraviolet-C irradiation for white grape must 191
Caratterizzazione di frazioni parietali di lievito sulla base delle forme cisteiniche ridotte 189
Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine 178
Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method 174
Production of melatonin and its isomers by yeasts and effects of tryptophan supplementation 173
A response surface methodology approach to investigate the effect of sulfur dioxide, pH, and ethanol on DbCD and DbVPR gene expression and on the volatile phenol production in Dekkera/Brettanomyces bruxellensis CBS2499 170
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition 168
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality 160
Approaches to prevent the light-struck taste in white wine 159
Acute cigarette smoking impairs microvascular function in young moderate smokers: A potential model for studying vasoactive properties of food bioactives 158
Occurrence and Analysis of Sulfur Compounds in Wine 158
Prevention of the appearance of light-struck taste in white wine = Prevenzione della comparsa del gusto di luce nel vino bianco 156
Oxidations in white grape (Vitis vinifera L.) skins : Comparison between ripening process and photooxidative sunburn symptoms 156
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products 154
Andamento della concentrazione di glutatione durante la vinificazione 152
UHPLC quantification of sotolon in white wine 149
Oxygen-induced faults in bottled white wine : A review of technological and chemical characteristics 149
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts 147
Monitoring of glutathione concentration during winemaking by a reliable high-performance liquid chromatography analytical method 144
NMR approach for monitoring the photo-degradation of riboflavin and methionine 144
Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study 143
Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on fresh-cut peaches (Prunus persica Batsch) 142
Oxygen Consumption in South African Sauvignon Blanc Wines : Role of Glutathione, Sulphur Dioxide and Certain Phenolics 140
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 135
Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso 132
Identifying the main drivers in microbial diversity for Cabernet-Sauvignon cultivars, from Europe to South Africa 131
Polyphenol Bioavailability and Plasma Antiradical Capacity in Healthy Subjects after Acute Intake of Pigmented Rice: A Crossover Randomized Controlled Clinical Trial 129
Differential Modulation of Human Intestinal Bifidobacterium Populations after Consumption of a Wild Blueberry ( Vaccinium angustifolium ) Drink 125
Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case : A possible strategy to define the shelf life and support a recyclable packaging 125
Impiego di antiossidanti per limitare la comparsa del difetto di luce durante la shelf-life = Antioxidants for limiting the light-struck taste during the shelf-life 124
Effect of pre-fermentative steps on thiol precursors in Grillo must 119
Controlled release of natural antioxidant and antimicrobial substances on fresh-cut fruits from a layer by layer device 117
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals 114
Effect of the grape must extraction steps on the content of varietal thiol precursors 113
Application of UV-C light for preventing the light-struck taste in white wine 112
Genetic polymorphism in Saccharomyces cerevisiae strains isolated from Franciacorta DOCG sparkling wines 111
Formation and prevention of light-struck taste white wine 109
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production 107
Determination of Reduced Cysteine in Oenological Cell Wall Fractions of Saccharomyces cerevisiae 107
Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide 106
Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS 103
MONITORING OF GLUTATHIONE CONCENTRATION DURING THE WINEMAKING 102
Comparison between the grape technological characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa 95
Investigation of the SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq 94
Dissecting the susceptibility/resistance mechanism of Vitis vinifera for the future control of downy mildew 89
Wine industry’s attitude towards oenological yeasts : Italy as a case study 88
Light-Induced Reactions: Insights into Riboflavin Photodegradation Kinetics in Model Wine 88
Melatonin and tryptophan-derivatives in wine: the yeast contribution during alcoholic fermentation 86
Is the consumer ready for innovative fruit wines? Perception and acceptability of young consumers 84
Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must 84
Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis 83
Light-struck taste in white wine : protective role of glutathione, sulfur dioxide and hydrolysable tannins 80
Development of a cost-effective prototype to monitor the must fermentation process: first tests in lab-scale 79
Il difetto di luce nel vino bianco : Effetto ed evoluzione nel corso della conservazione = The light-struck taste in white wine : Effect and evolution during the storage 78
Why do grape-based fruit wines could be “super” magic? 77
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique 74
INFLUENZA DELLE FASI PRE-FERMENTATIVE SUI PRECURSORI DEI TIOLI VARIETALI 73
Production of melatonin and its isomers by Saccharomyces and non Saccharomyces yeasts 69
Yeast selection for the production of novel “mixed-fruit wines” 69
Investigating the role of antioxidant compounds in riboflavin-mediated photo-oxidation of methionine: a 1H-NMR approach 64
Influence of pre-fermentative steps on varietal thiol precursors = Influenza delle fasi pre-fermentative sui precursori dei tioli varietali 63
Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumanti 57
Melatonin and its derivatives in red wine: contribution of fermenting microorganisms 57
Unravelling SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq 56
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste 53
Efficacy of antimicrobial agents for food contact applications: Biological activity, incorporation into packaging, and assessment methods: A review 51
Microclimate of Grape Bunch and Sunburn of White Grape Berries: Effect on Wine Quality 49
Insight into the characterization of commercial oenological tannins 44
Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint 40
Evaluation of oenological tannins for preventing the light-struck taste 37
Exploring grape pressing for sparkling wine production: A comprehensive literature review on physicochemical parameters and technological applications 36
Response surface methodology approach to evaluate the effect of transition metals and oxygen on photo-degradation of methionine in a model wine system containing riboflavin 30
Editorial: New insights and perspectives of polyphenols in nutrition 29
Is the consumer ready for innovative fruit wines? 27
Characterization of tannins and prevention of light-struck taste: the enofotoshield project 22
Influence of grapevine age on general physicochemical and phenolic parameters of Rabigato (Vitis vinifera L.) white variety: Results from three vintages 19
From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production 18
Identification of riboflavin low producer yeasts to prevent the light-struck taste in white wines 15
Sistemi ottici semplificati e miniaturizzati per il monitoraggio on-line della fermentazione 9
Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans 7
Sviluppo di un prototipo per il monitoraggio online della fermenta-zione del mosto 1
A low-cost prototype for monitoring the fermentation of must: initial laboratory-scale tests 1
Totale 13.262
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Categoria #
all - tutte 42.008
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 42.008
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.173 0 0 0 0 0 0 236 186 261 238 146 106
2020/20212.057 111 202 175 114 176 191 174 166 227 230 182 109
2021/20221.616 163 150 88 122 149 103 97 99 116 119 115 295
2022/20231.811 218 179 161 135 165 275 112 127 151 53 138 97
2023/20241.554 59 116 103 138 287 164 101 128 28 80 153 197
2024/20251.427 195 289 136 289 242 229 47 0 0 0 0 0
Totale 13.262