IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 8.055
EU - Europa 4.185
AS - Asia 1.182
SA - Sud America 36
AF - Africa 21
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 14
Totale 13.512
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Nazione #
US - Stati Uniti d'America 7.940
IT - Italia 1.508
UA - Ucraina 1.080
SG - Singapore 489
DE - Germania 462
CN - Cina 425
FI - Finlandia 357
IE - Irlanda 181
SE - Svezia 123
GB - Regno Unito 119
CA - Canada 96
TR - Turchia 92
FR - Francia 83
IR - Iran 67
IN - India 63
BE - Belgio 54
CZ - Repubblica Ceca 31
PT - Portogallo 28
PL - Polonia 25
RU - Federazione Russa 24
HU - Ungheria 21
AU - Australia 16
NL - Olanda 16
PE - Perù 14
ES - Italia 13
VN - Vietnam 12
EU - Europa 11
MX - Messico 11
TG - Togo 11
AT - Austria 10
RO - Romania 9
GR - Grecia 8
MD - Moldavia 8
MY - Malesia 7
CH - Svizzera 6
HN - Honduras 6
AR - Argentina 5
BR - Brasile 5
CO - Colombia 5
HK - Hong Kong 5
BG - Bulgaria 4
TW - Taiwan 4
CL - Cile 3
KR - Corea 3
NA - Namibia 3
NZ - Nuova Zelanda 3
PH - Filippine 3
SI - Slovenia 3
XK - ???statistics.table.value.countryCode.XK??? 3
BO - Bolivia 2
CR - Costa Rica 2
EC - Ecuador 2
HR - Croazia 2
ID - Indonesia 2
IQ - Iraq 2
KE - Kenya 2
LT - Lituania 2
LV - Lettonia 2
MG - Madagascar 2
MK - Macedonia 2
OM - Oman 2
SA - Arabia Saudita 2
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
DZ - Algeria 1
JP - Giappone 1
KG - Kirghizistan 1
MA - Marocco 1
ME - Montenegro 1
MT - Malta 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 13.512
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Città #
Woodbridge 961
Ann Arbor 913
Jacksonville 780
Fairfield 601
Chandler 581
Houston 475
Dearborn 422
Singapore 412
Wilmington 286
Ashburn 273
Boardman 258
Seattle 237
Udine 229
Beijing 186
Dublin 179
Princeton 171
Cambridge 166
Izmir 84
Milan 83
Ottawa 80
San Diego 66
New York 44
Rome 42
Ogden 41
Norwalk 40
Leawood 36
Bologna 33
Hefei 33
Kunming 33
Brussels 32
Des Moines 32
Padova 32
Trieste 31
Nanjing 29
Bari 26
Scafati 25
Zanjan 24
Helsinki 23
San Mateo 21
Verona 20
Andover 18
Monmouth Junction 18
Munich 18
Redmond 18
Warsaw 18
Dallas 17
Brno 16
Ravenna 16
Toronto 16
Augusta 15
Napoli 15
Treviso 15
Pieve Di Soligo 14
Ardabil 13
Guangzhou 12
Los Angeles 12
Nanchang 12
Palermo 12
Jinan 11
Lomé 11
Porto 11
Vicenza 11
Zhengzhou 11
Florence 10
Sacramento 10
San Michele All'adige 10
Turin 10
Cagliari 9
Chiclayo 9
Reading 9
Rimini 9
Vienna 9
Chisinau 8
Paris 8
Venice 8
Cattolica 7
Falls Church 7
Pignone 7
Redwood City 7
Sydney 7
Torino 7
Wuhan 7
Amsterdam 6
Brescia 6
Changsha 6
Feletto Umberto 6
Indiana 6
Olomouc 6
Ponte Nelle Alpi 6
Pune 6
Saint Petersburg 6
Shanghai 6
Tegucigalpa 6
Trecenta 6
Adelaide 5
Argoncilhe 5
Borgosatollo 5
Ciudad Juárez 5
Hebei 5
Manchester 5
Totale 8.630
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Nome #
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 215
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 202
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 193
Antioxidant properties of different products and additives in white wine 180
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 168
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 158
Potential of high pressure homogenization to induce autolysis of wine yeasts 155
Biotechnological strategies for controlling wine oxidation 152
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 146
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 146
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 140
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 140
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 137
Higher alcohol and acetic acid production by apiculate wine yeasts 135
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 134
Technological innovation and improved beer quality 132
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 130
A survey on wines from organic viticulture from different European countries 130
Biotechnological Strategies for Controlling Wine Oxidation 121
Wine packaging for market in containers other than glass 119
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 118
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 118
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 118
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 116
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 115
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 115
The oenological characteristics of commercial dry yeasts 114
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 113
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 109
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 108
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 107
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 105
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 105
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 102
Evaluation of Some Fixed Components for Unifloral Honey Characterization 101
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 99
Yeasts-lactic bacteria co-inoculation 99
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 95
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 94
Pulsed electric fields processing of crushed grapes and effects on wine composition 94
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 93
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 92
Grape quality: Research on the relationships between grape composition and climatic variables 92
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 92
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 91
Alternative additives to SO2 90
Interaction between yeast autolysates and volatile compounds in wine and model solution 90
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 90
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 88
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 88
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 87
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 87
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 85
Data driven approach to energy efficiency in wineries 84
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 84
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 84
The effects of cluster thinning on some ripening parameters and wine quality 84
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 82
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 82
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 81
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 81
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 80
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 79
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 79
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 78
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 78
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 77
Effect of Training System on Pinot noir grape and wine composition 77
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 77
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 76
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 76
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 75
Study on periodical harvesting of grapes. Note I: composition of juice 74
La chiarificazione dei mosti per flottazione 74
Glycerol and other fermentation products of apiculate wine yeasts 74
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 73
Évaluation de la stabilité de la couleur des œnocyanines 73
Cinétiques de reaction pendant l'oxygénation des moûts 73
Inibizione della malolattica 73
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 73
Plyphenols from the wine for a possible use as cosmetic or nutraceutic products 73
Oxygen and wine 72
Lysozyme: a proposal to malolactic fermentation control 72
Study on oenological characteristics of commercial dry yeasts 72
Effects of sour rot on composition of the lipid fraction of different parts of the grape berry from Vitis vinifera cv. Fortana 72
Evoluzione delle tecniche di analisi sensoriale dei vini 71
The barrels and the locals for their conservation. Study of climatic parameters 70
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 68
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 68
Relevant wine-making practices to lower sulfur dioxide 68
Caratterizzazione di preparati commerciali di tannino 68
Monitoring;organic wine; quality: analytical measurements and health related compounds 68
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 67
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 67
Legno, da contenitore a coadiuvante? 66
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 66
Ossigeno e vino 66
Premiers resultats de l'application de la Flotttaion dans la clarification del mouts de raisin 65
Phenolic and aromatic maturity as instruments for evaluating the training system: the case of Sauvignon in Friuli 64
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 63
Totale 9.810
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Categoria #
all - tutte 48.383
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 48.383
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.102 0 0 0 0 0 540 326 363 180 332 95 266
2020/20211.865 56 224 48 247 41 230 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
2024/20251.021 106 233 178 224 244 36 0 0 0 0 0 0
Totale 13.802