FRACASSETTI, DANIELA
 Distribuzione geografica
Continente #
EU - Europa 5.045
NA - Nord America 3.911
AS - Asia 1.773
SA - Sud America 160
OC - Oceania 75
AF - Africa 68
Continente sconosciuto - Info sul continente non disponibili 6
Totale 11.038
Nazione #
US - Stati Uniti d'America 3.821
GB - Regno Unito 1.840
IT - Italia 1.362
CN - Cina 838
SE - Svezia 565
DE - Germania 362
IN - India 232
FR - Francia 230
IE - Irlanda 140
SG - Singapore 136
DK - Danimarca 99
KR - Corea 97
TR - Turchia 97
HK - Hong Kong 90
JP - Giappone 78
ES - Italia 73
CA - Canada 66
BR - Brasile 61
FI - Finlandia 54
ID - Indonesia 52
AU - Australia 51
RU - Federazione Russa 49
UA - Ucraina 43
ZA - Sudafrica 41
BE - Belgio 40
PE - Perù 36
VN - Vietnam 35
TW - Taiwan 34
CH - Svizzera 29
NL - Olanda 24
NZ - Nuova Zelanda 24
AR - Argentina 22
PK - Pakistan 20
MX - Messico 18
PT - Portogallo 18
EU - Europa 17
EC - Ecuador 16
GR - Grecia 16
AT - Austria 15
CZ - Repubblica Ceca 15
MY - Malesia 15
RO - Romania 15
NO - Norvegia 14
PL - Polonia 14
TH - Thailandia 14
CO - Colombia 13
CL - Cile 8
GE - Georgia 8
IR - Iran 7
BG - Bulgaria 6
HU - Ungheria 6
IL - Israele 6
SC - Seychelles 6
DZ - Algeria 5
HR - Croazia 5
SK - Slovacchia (Repubblica Slovacca) 4
UY - Uruguay 4
CR - Costa Rica 3
NG - Nigeria 3
PH - Filippine 3
QA - Qatar 3
EG - Egitto 2
IQ - Iraq 2
LB - Libano 2
MA - Marocco 2
SA - Arabia Saudita 2
SD - Sudan 2
SZ - Regno dello Swaziland 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
BD - Bangladesh 1
BW - Botswana 1
BY - Bielorussia 1
CU - Cuba 1
EE - Estonia 1
GT - Guatemala 1
KE - Kenya 1
LV - Lettonia 1
MD - Moldavia 1
PA - Panama 1
RS - Serbia 1
SI - Slovenia 1
TN - Tunisia 1
TZ - Tanzania 1
ZW - Zimbabwe 1
Totale 11.050
Città #
Southend 1.677
Milan 526
Fairfield 440
Ashburn 326
Chandler 326
Wilmington 252
Seattle 237
Woodbridge 197
Cambridge 183
Ann Arbor 182
Houston 170
Redwood City 158
Princeton 153
Dearborn 128
Dublin 128
Beijing 122
Hong Kong 60
Istanbul 60
Singapore 60
Des Moines 59
Nanjing 58
Bengaluru 56
Grafing 49
Jinan 45
Guangzhou 41
Shenyang 40
Jakarta 38
Rome 38
Shanghai 37
Hebei 34
Boardman 32
Brussels 30
San Diego 30
Hangzhou 29
Mountain View 28
Nanchang 28
Berlin 26
Taipei 25
Tianjin 25
Roxbury 24
Bordeaux 23
Central District 23
New York 22
Lima 21
Phoenix 21
Redmond 21
Seoul 21
Sunnyvale 21
Adelaide 20
Changsha 20
Helsinki 20
Tokyo 20
Turin 20
Cape Town 19
Fremont 19
Medford 19
Zhengzhou 18
Hyderabad 16
Madrid 16
Rho 16
Falls Church 15
Florence 15
Frankfurt am Main 15
Nellore 15
Quito 15
Bologna 14
Pune 14
Chicago 13
Jiaxing 13
London 13
Palermo 13
Athens 12
Auckland 12
Padova 12
Verona 12
Bogotá 11
Xian 11
Bühl 10
Jacksonville 10
Naples 10
Paris 10
Fuzhou 9
Kent 9
Kunming 9
Lanzhou 9
Modena 9
Somerville 9
Stellenbosch 9
Taizhou 9
Wuhan 9
Würzburg 9
Yongin-si 9
Dong Ket 8
Hefei 8
Montichiari 8
Monza 8
Munich 8
Québec 8
Ringuelet 8
Boston 7
Totale 6.980
Nome #
Characterisation of Vernaccia Nera (Vitis vinifera L.) grapes and wine 607
Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia) 603
INVESTIGATION ON CYSTEINYL THIOL COMPOUNDS FROM YEAST AFFECTING WINE PROPERTIES 471
Immunomodulatory effect of a wild blueberry anthocyanin-rich extract in human Caco-2 intestinal cells 402
Comparison of DNA damage by the comet assay in fresh versus cryopreserved peripheral blood mononuclear cells obtained following dietary intervention 339
A single serving of blueberry (V-corymbosum) modulates peripheral arterial dysfunction induced by acute cigarette smoking in young volunteers: a randomized-controlled trial 314
Effect of Time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry (Vaccinium angustifolium) powder 229
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae 214
Determination of sotolon content in South African white wines by two novel HPLC-UV and UPLC-MS methods 210
Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in red wine by SPE-HPLC-FL and SPE-HPLC-MS methods 202
Release of phenolic compounds from cork stoppers and its effect on protein-haze 191
Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars 190
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 185
Thiol precursors in Catarratto Bianco Comune and Grillo grapes and effect of clarification conditions on the release of varietal thiols in wine 182
Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale 180
Caratterizzazione di frazioni parietali di lievito sulla base delle forme cisteiniche ridotte 179
Effects on varietal aromas during wine making : a review of the impact of varietal aromas on the flavor of wine 178
Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method 169
Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine 169
Suitability of ultraviolet-C irradiation for white grape must 169
From plant resistance response to the discovery of antimicrobial compounds: The role of volatile organic compounds (VOCs) in grapevine downy mildew infection 168
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 157
Acute cigarette smoking impairs microvascular function in young moderate smokers: A potential model for studying vasoactive properties of food bioactives 151
Approaches to prevent the light-struck taste in white wine 150
Production of melatonin and its isomers by yeasts and effects of tryptophan supplementation 149
Occurrence and Analysis of Sulfur Compounds in Wine 148
Andamento della concentrazione di glutatione durante la vinificazione 146
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition 145
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products 144
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality 142
Oxidations in white grape (Vitis vinifera L.) skins : Comparison between ripening process and photooxidative sunburn symptoms 141
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts 139
UHPLC quantification of sotolon in white wine 138
Monitoring of glutathione concentration during winemaking by a reliable high-performance liquid chromatography analytical method 135
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) 135
Prevention of the appearance of light-struck taste in white wine = Prevenzione della comparsa del gusto di luce nel vino bianco 135
Oxygen Consumption in South African Sauvignon Blanc Wines : Role of Glutathione, Sulphur Dioxide and Certain Phenolics 131
Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study 131
NMR approach for monitoring the photo-degradation of riboflavin and methionine 125
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 123
Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso 122
Oxygen-induced faults in bottled white wine : A review of technological and chemical characteristics 119
Differential Modulation of Human Intestinal Bifidobacterium Populations after Consumption of a Wild Blueberry ( Vaccinium angustifolium ) Drink 118
Polyphenol Bioavailability and Plasma Antiradical Capacity in Healthy Subjects after Acute Intake of Pigmented Rice: A Crossover Randomized Controlled Clinical Trial 117
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 116
Identifying the main drivers in microbial diversity for Cabernet-Sauvignon cultivars, from Europe to South Africa 116
Effect of pre-fermentative steps on thiol precursors in Grillo must 106
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 104
Genetic polymorphism in Saccharomyces cerevisiae strains isolated from Franciacorta DOCG sparkling wines 103
Determination of Reduced Cysteine in Oenological Cell Wall Fractions of Saccharomyces cerevisiae 103
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production 100
Application of UV-C light for preventing the light-struck taste in white wine 100
MONITORING OF GLUTATHIONE CONCENTRATION DURING THE WINEMAKING 98
Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide 98
Effect of the grape must extraction steps on the content of varietal thiol precursors 98
Controlled release of natural antioxidant and antimicrobial substances on fresh-cut fruits from a layer by layer device 95
Formation and prevention of light-struck taste white wine 94
Analysis of the fungal population of Cabernet Sauvignon in wine-growing regions of different countries compared to the local cultivar yeast population by NGS 93
Comparison between the grape technological characteristics of Vitis vinifera Subsp. sylvestris and Subsp. sativa 87
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals 82
Wine industry’s attitude towards oenological yeasts : Italy as a case study 81
Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis 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 74
Investigation of the SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq 74
Dissecting the susceptibility/resistance mechanism of Vitis vinifera for the future control of downy mildew 73
Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must 72
Is the consumer ready for innovative fruit wines? Perception and acceptability of young consumers 68
Light-struck taste in white wine : protective role of glutathione, sulfur dioxide and hydrolysable tannins 67
Melatonin and tryptophan-derivatives in wine: the yeast contribution during alcoholic fermentation 66
Why do grape-based fruit wines could be “super” magic? 64
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 61
Production of melatonin and its isomers by Saccharomyces and non Saccharomyces yeasts 59
Yeast selection for the production of novel “mixed-fruit wines” 55
Investigating the role of antioxidant compounds in riboflavin-mediated photo-oxidation of methionine: a 1H-NMR approach 55
Influence of pre-fermentative steps on varietal thiol precursors = Influenza delle fasi pre-fermentative sui precursori dei tioli varietali 52
Efficacy of antimicrobial agents for food contact applications: Biological activity, incorporation into packaging, and assessment methods: A review 49
Unravelling SO2 stress response in Brettanomyces/Dekkera bruxellensis using RNA-seq 49
Melatonin and its derivatives in red wine: contribution of fermenting microorganisms 46
Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumanti 41
Microclimate of Grape Bunch and Sunburn of White Grape Berries: Effect on Wine Quality 35
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste 34
Development of a cost-effective prototype to monitor the must fermentation process: first tests in lab-scale 34
Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint 30
Evaluation of oenological tannins for preventing the light-struck taste 22
Editorial: New insights and perspectives of polyphenols in nutrition 20
Insight into the characterization of commercial oenological tannins 18
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 16
INFLUENZA DELLE FASI PRE-FERMENTATIVE SUI PRECURSORI DEI TIOLI VARIETALI 15
Is the consumer ready for innovative fruit wines? 14
Light-Induced Reactions: Insights into Riboflavin Photodegradation Kinetics in Model Wine 14
Influence of grapevine age on general physicochemical and phenolic parameters of Rabigato (Vitis vinifera L.) white variety: Results from three vintages 9
Identification of riboflavin low producer yeasts to prevent the light-struck taste in white wines 6
Characterization of tannins and prevention of light-struck taste: the enofotoshield project 5
Totale 11.742
Categoria #
all - tutte 32.572
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 32.572


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019163 0 0 0 0 0 0 0 0 0 0 0 163
2019/20202.159 163 98 97 222 193 213 236 186 261 238 146 106
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
2023/20241.461 59 116 103 138 287 164 101 128 28 80 153 104
Totale 11.742