IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 9.574
EU - Europa 5.456
AS - Asia 4.669
SA - Sud America 609
AF - Africa 89
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 14
Totale 20.441
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Nazione #
US - Stati Uniti d'America 9.365
SG - Singapore 2.237
IT - Italia 1.890
CN - Cina 1.092
UA - Ucraina 1.087
DE - Germania 634
HK - Hong Kong 534
BR - Brasile 509
FI - Finlandia 486
RU - Federazione Russa 282
GB - Regno Unito 196
IE - Irlanda 193
VN - Vietnam 176
SE - Svezia 140
CA - Canada 134
KR - Corea 128
FR - Francia 116
TR - Turchia 111
IN - India 104
IR - Iran 67
PL - Polonia 56
BE - Belgio 55
NL - Olanda 49
MX - Messico 47
AR - Argentina 37
CZ - Repubblica Ceca 37
ES - Italia 37
PT - Portogallo 37
GR - Grecia 32
BD - Bangladesh 31
ZA - Sudafrica 30
AU - Australia 27
ID - Indonesia 25
HU - Ungheria 22
AT - Austria 21
PK - Pakistan 19
IQ - Iraq 17
JP - Giappone 17
PE - Perù 17
CH - Svizzera 14
MY - Malesia 13
RO - Romania 13
CO - Colombia 12
EC - Ecuador 11
EU - Europa 11
SA - Arabia Saudita 11
TG - Togo 11
LT - Lituania 10
UZ - Uzbekistan 10
MD - Moldavia 9
TN - Tunisia 9
CL - Cile 8
HN - Honduras 8
KE - Kenya 8
KZ - Kazakistan 7
VE - Venezuela 7
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
CR - Costa Rica 6
MA - Marocco 6
PH - Filippine 6
TH - Thailandia 6
TW - Taiwan 6
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
DZ - Algeria 5
EG - Egitto 5
KG - Kirghizistan 5
LB - Libano 5
BO - Bolivia 4
IL - Israele 4
LV - Lettonia 4
NO - Norvegia 4
OM - Oman 4
TT - Trinidad e Tobago 4
AL - Albania 3
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
CY - Cipro 3
JM - Giamaica 3
JO - Giordania 3
KW - Kuwait 3
NA - Namibia 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SI - Slovenia 3
UY - Uruguay 3
XK - ???statistics.table.value.countryCode.XK??? 3
AD - Andorra 2
BY - Bielorussia 2
DK - Danimarca 2
ET - Etiopia 2
GE - Georgia 2
HR - Croazia 2
LA - Repubblica Popolare Democratica del Laos 2
MG - Madagascar 2
MK - Macedonia 2
NG - Nigeria 2
NP - Nepal 2
QA - Qatar 2
Totale 20.425
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Città #
Singapore 1.182
Woodbridge 961
Ann Arbor 913
Jacksonville 780
Ashburn 602
Fairfield 601
Chandler 581
Beijing 562
Hong Kong 524
Houston 490
Dearborn 422
Wilmington 286
Udine 279
Boardman 264
Seattle 238
Los Angeles 189
Dublin 188
Princeton 171
Cambridge 166
Helsinki 141
Hefei 129
Seoul 125
Milan 124
Dallas 115
Munich 110
New York 103
Izmir 84
Ottawa 81
Buffalo 72
San Diego 66
São Paulo 58
Ho Chi Minh City 55
Bologna 53
Rome 52
Venice 50
Hanoi 49
Redondo Beach 48
Warsaw 44
Trieste 42
Ogden 41
Norwalk 40
Falkenstein 36
Leawood 36
Padova 36
Brussels 33
Des Moines 33
Kunming 33
Bari 29
Nanjing 29
Brooklyn 28
Denver 27
Toronto 26
Verona 26
Santa Clara 25
Scafati 25
Zanjan 24
Orem 23
Athens 22
Boston 21
Florence 21
San Mateo 21
Stockholm 21
London 20
Poplar 20
Amsterdam 19
Palermo 19
The Dalles 19
Andover 18
Monmouth Junction 18
Redmond 18
Augusta 17
Brno 16
Chennai 16
Phoenix 16
Ravenna 16
Tokyo 16
Johannesburg 15
Montreal 15
Napoli 15
Paris 15
San Michele al Tagliamento 15
Treviso 15
Atlanta 14
Belo Horizonte 14
Guangzhou 14
Pieve Di Soligo 14
Vienna 14
Ardabil 13
Povoletto 13
Rio de Janeiro 13
Council Bluffs 12
Gorizia 12
Manchester 12
Nanchang 12
Zhengzhou 12
Jinan 11
Lomé 11
Porto 11
Porto Alegre 11
Turin 11
Totale 12.218
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Nome #
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 285
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 248
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 246
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 230
Antioxidant properties of different products and additives in white wine 223
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 218
Technological innovation and improved beer quality 202
Biotechnological strategies for controlling wine oxidation 200
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 198
Trattamento di succhi d'uva su membrane ultrafiltranti 197
Potential of high pressure homogenization to induce autolysis of wine yeasts 191
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 182
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 181
A survey on wines from organic viticulture from different European countries 166
Biotechnological Strategies for Controlling Wine Oxidation 166
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 164
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 164
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 161
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 159
Higher alcohol and acetic acid production by apiculate wine yeasts 158
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 157
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 154
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 152
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 148
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 148
Data driven approach to energy efficiency in wineries 145
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 145
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 145
Wine packaging for market in containers other than glass 144
A methodology for a sustainable transition in wine supply chains 143
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 142
The oenological characteristics of commercial dry yeasts 141
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 141
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 141
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 140
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 138
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 136
Alternative additives to SO2 134
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 131
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 130
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 129
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 128
Legno, da contenitore a coadiuvante? 126
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 126
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 125
Yeasts-lactic bacteria co-inoculation 125
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 124
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 124
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 122
Caratterizzazione di preparati commerciali di tannino 122
Evaluation of Some Fixed Components for Unifloral Honey Characterization 120
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 120
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 120
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 119
Pulsed electric fields processing of crushed grapes and effects on wine composition 119
Interaction between yeast autolysates and volatile compounds in wine and model solution 118
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 118
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 117
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 117
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 116
Cinétiques de reaction pendant l'oxygénation des moûts 115
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 115
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 115
The use of neocuproine for the colourimetric determination of copper in wine 115
Grape quality: Research on the relationships between grape composition and climatic variables 115
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 113
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 113
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 112
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 112
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 112
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 111
The effects of cluster thinning on some ripening parameters and wine quality 110
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 109
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 108
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 108
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 107
Effect of Training System on Pinot noir grape and wine composition 107
Évaluation de la stabilité de la couleur des œnocyanines 106
The barrels and the locals for their conservation. Study of climatic parameters 106
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 106
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 105
Aglianico del Vulture, qualità legata all'ambiente 105
Monitoring;organic wine; quality: analytical measurements and health related compounds 105
La chiarificazione dei mosti per flottazione 104
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 104
Study on periodical harvesting of grapes. Note I: composition of juice 103
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 103
Enhancing energy efficiency in wineries: A novel benchmarking approach 101
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 101
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 101
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 101
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 101
Sustainable Electricity from Vineyards: The PMFC Technological Breakthrough 100
Inibizione della malolattica 100
Dalla stabilizzazione sottrattiva alla conservativa 100
Study on oenological characteristics of commercial dry yeasts 100
Plyphenols from the wine for a possible use as cosmetic or nutraceutic products 99
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 98
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 98
Oxygen and wine 97
Totale 13.470
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Categoria #
all - tutte 75.535
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 75.535
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.249 0 0 0 0 0 230 52 216 321 62 297 71
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
2025/20263.885 650 591 455 754 1.071 364 0 0 0 0 0 0
Totale 20.776