IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 11.492
EU - Europa 6.072
AS - Asia 5.567
SA - Sud America 754
AF - Africa 134
OC - Oceania 36
Continente sconosciuto - Info sul continente non disponibili 16
Totale 24.071
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Nazione #
US - Stati Uniti d'America 11.215
SG - Singapore 2.584
IT - Italia 2.106
CN - Cina 1.242
UA - Ucraina 1.093
DE - Germania 661
BR - Brasile 590
HK - Hong Kong 557
FI - Finlandia 543
FR - Francia 308
RU - Federazione Russa 292
VN - Vietnam 272
GB - Regno Unito 220
IE - Irlanda 194
CA - Canada 169
IN - India 148
SE - Svezia 141
KR - Corea 129
TR - Turchia 121
BD - Bangladesh 95
NL - Olanda 68
IR - Iran 67
PL - Polonia 66
BE - Belgio 62
MX - Messico 61
AR - Argentina 57
ES - Italia 50
PT - Portogallo 46
ZA - Sudafrica 41
IQ - Iraq 40
CZ - Repubblica Ceca 38
ID - Indonesia 36
AU - Australia 33
GR - Grecia 33
GE - Georgia 31
JP - Giappone 28
PK - Pakistan 28
CO - Colombia 24
AT - Austria 23
HU - Ungheria 23
PE - Perù 21
SA - Arabia Saudita 21
TN - Tunisia 21
UZ - Uzbekistan 21
EC - Ecuador 20
MY - Malesia 20
PH - Filippine 19
CH - Svizzera 18
RO - Romania 17
CL - Cile 14
VE - Venezuela 14
LT - Lituania 13
MA - Marocco 12
EU - Europa 11
KE - Kenya 11
TG - Togo 11
AE - Emirati Arabi Uniti 10
AZ - Azerbaigian 10
MD - Moldavia 10
CR - Costa Rica 9
HN - Honduras 9
JM - Giamaica 9
IL - Israele 8
KZ - Kazakistan 8
LB - Libano 8
BG - Bulgaria 7
DO - Repubblica Dominicana 7
EG - Egitto 7
ET - Etiopia 7
JO - Giordania 7
PS - Palestinian Territory 7
DZ - Algeria 6
OM - Oman 6
TH - Thailandia 6
TW - Taiwan 6
AL - Albania 5
BO - Bolivia 5
KG - Kirghizistan 5
NP - Nepal 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
CY - Cipro 4
DK - Danimarca 4
LV - Lettonia 4
NO - Norvegia 4
PY - Paraguay 4
XK - ???statistics.table.value.countryCode.XK??? 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
HR - Croazia 3
KW - Kuwait 3
LA - Repubblica Popolare Democratica del Laos 3
NA - Namibia 3
NI - Nicaragua 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
AD - Andorra 2
BY - Bielorussia 2
Totale 24.037
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Città #
Singapore 1.310
Woodbridge 961
Ann Arbor 913
Jacksonville 781
Ashburn 770
San Jose 699
Fairfield 601
Beijing 583
Chandler 581
Hong Kong 545
Houston 498
Dearborn 422
Boardman 292
Udine 289
Wilmington 286
Council Bluffs 256
Seattle 240
Los Angeles 210
Helsinki 198
Dublin 189
Lauterbourg 174
Princeton 171
Cambridge 166
Milan 138
Hefei 129
Seoul 125
Dallas 124
New York 121
Munich 111
Ho Chi Minh City 95
Izmir 84
Ottawa 81
Buffalo 77
Hanoi 72
São Paulo 68
San Diego 67
The Dalles 67
Santa Clara 61
Rome 59
Bologna 55
Venice 55
Warsaw 50
Redondo Beach 49
Trieste 46
Orem 45
Ogden 41
Norwalk 40
Brussels 38
Falkenstein 36
Leawood 36
Padova 36
Toronto 35
Bari 34
Des Moines 34
Brooklyn 33
Kunming 33
Nanjing 31
Tbilisi 31
Verona 31
Denver 28
Florence 28
Atlanta 26
Boston 26
Amsterdam 25
London 25
Scafati 25
Montreal 24
Tokyo 24
Zanjan 24
Athens 23
Palermo 22
Paris 22
Stockholm 22
Chennai 21
San Mateo 21
Turin 21
Johannesburg 20
Phoenix 20
Poplar 20
Baghdad 19
Andover 18
Monmouth Junction 18
Redmond 18
Treviso 18
Augusta 17
Guangzhou 17
Manchester 17
Tashkent 17
Brno 16
Chicago 16
Frankfurt am Main 16
Ravenna 16
Vienna 16
Naples 15
Napoli 15
San Michele al Tagliamento 15
Belo Horizonte 14
Dhaka 14
Pieve Di Soligo 14
Pordenone 14
Totale 14.210
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Nome #
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 312
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 302
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 269
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 265
Antioxidant properties of different products and additives in white wine 254
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 252
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 245
Technological innovation and improved beer quality 232
Biotechnological strategies for controlling wine oxidation 220
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 218
Potential of high pressure homogenization to induce autolysis of wine yeasts 218
A methodology for a sustainable transition in wine supply chains 212
Trattamento di succhi d'uva su membrane ultrafiltranti 208
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 201
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 200
A survey on wines from organic viticulture from different European countries 186
The operations & supply chain management discipline as a driver for competitiveness in wine supply chains 184
Biotechnological Strategies for Controlling Wine Oxidation 183
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 181
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 178
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 175
Data driven approach to energy efficiency in wineries 174
Higher alcohol and acetic acid production by apiculate wine yeasts 173
A new objective evaluation system of the red grape’s phenolic quality by colour measurement (2001). Proceedings of 6th International Symposium “Innovation in Wine Technology”, Messe Stuttgart, 14-16 May 2001, 152-163. E. Celotti, G. Carcereri De Prati , N. Macrì, M. Trevisi, R. Zironi 169
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 166
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 166
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 165
Studio delle applicazioni della flottazione nella chiarifica e nella stabilizzazione dei mosti d'uva e dei vini. Nota II: effetti in combinazione con altre tecniche 163
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 161
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 159
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 157
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 157
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 157
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 154
Wine packaging for market in containers other than glass 154
The oenological characteristics of commercial dry yeasts 153
Alternative additives to SO2 152
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 152
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 152
Enhancing energy efficiency in wineries: A novel benchmarking approach 151
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 149
Legno, da contenitore a coadiuvante? 144
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 144
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 144
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 143
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 143
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 143
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 142
Additivi e coadiuvanti in enologia - parte 2 139
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 138
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 138
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 137
Caratterizzazione di preparati commerciali di tannino 137
Evaluation of Some Fixed Components for Unifloral Honey Characterization 137
Pulsed electric fields processing of crushed grapes and effects on wine composition 137
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 136
Sustainable Electricity from Vineyards: The PMFC Technological Breakthrough 135
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 134
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 132
Yeasts-lactic bacteria co-inoculation 132
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 132
Interaction between yeast autolysates and volatile compounds in wine and model solution 131
Effect of Training System on Pinot noir grape and wine composition 131
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 131
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 129
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 129
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 128
Cinétiques de reaction pendant l'oxygénation des moûts 128
Aglianico del Vulture, qualità legata all'ambiente 128
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 128
The use of neocuproine for the colourimetric determination of copper in wine 128
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 127
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 127
Grape quality: Research on the relationships between grape composition and climatic variables 127
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 127
Monitoring;organic wine; quality: analytical measurements and health related compounds 126
Effets de la formation de la purriture acide sur la composition de la fraction lipidique de differentes parties du grain de Vitis vinifera cv Fortana 125
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 125
Évaluation de la stabilité de la couleur des œnocyanines 124
The effects of cluster thinning on some ripening parameters and wine quality 124
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 123
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 123
Studio delle applicazioni della flottazione nella chiarifica e nella stabilizzazione dei mosti d'uva e dei vini. Nota I: effetti sulla composizione dei mosti e dei vini 123
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 121
La chiarificazione dei mosti per flottazione 120
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 120
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 120
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 119
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 117
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 117
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 117
A system lens to improve wine supply chains: how to integrate Lean, Industry 4.0 and Circular Economy 116
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 115
Study on periodical harvesting of grapes. Note I: composition of juice 115
Inibizione della malolattica 115
Dalla stabilizzazione sottrattiva alla conservativa 115
Analisi sensoriale delle bevande fermentate come indice di qualita': proposte di verifica dell'attendibilita' e di controllo degli errori 115
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 114
The barrels and the locals for their conservation. Study of climatic parameters 114
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 113
Totale 15.421
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Categoria #
all - tutte 85.946
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 85.946
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.544 30 197 48 119 48 56 54 106 19 198 420 249
2022/20231.434 199 125 34 166 147 359 0 64 165 32 81 62
2023/2024916 104 59 33 95 99 106 50 52 70 61 61 126
2024/20254.110 106 233 178 224 244 287 247 305 343 242 859 842
2025/20267.371 650 591 455 754 1.071 610 1.072 229 575 611 520 233
2026/2027144 144 0 0 0 0 0 0 0 0 0 0 0
Totale 24.406