IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 12.214
EU - Europa 6.153
AS - Asia 5.607
SA - Sud America 771
Continente sconosciuto - Info sul continente non disponibili 352
AF - Africa 139
OC - Oceania 38
Totale 25.274
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Nazione #
US - Stati Uniti d'America 11.920
SG - Singapore 2.591
IT - Italia 2.178
CN - Cina 1.250
UA - Ucraina 1.093
DE - Germania 663
BR - Brasile 596
HK - Hong Kong 564
FI - Finlandia 543
FR - Francia 310
RU - Federazione Russa 292
VN - Vietnam 277
GB - Regno Unito 221
IE - Irlanda 195
CA - Canada 173
IN - India 150
SE - Svezia 141
KR - Corea 129
TR - Turchia 121
BD - Bangladesh 98
NL - Olanda 69
PL - Polonia 68
IR - Iran 67
MX - Messico 64
BE - Belgio 62
AR - Argentina 60
ES - Italia 50
PT - Portogallo 46
ZA - Sudafrica 42
IQ - Iraq 40
CZ - Repubblica Ceca 38
ID - Indonesia 38
AU - Australia 35
GR - Grecia 33
GE - Georgia 31
JP - Giappone 28
PK - Pakistan 28
CO - Colombia 27
AT - Austria 23
HU - Ungheria 23
EC - Ecuador 22
PE - Perù 22
SA - Arabia Saudita 21
TN - Tunisia 21
UZ - Uzbekistan 21
MY - Malesia 20
PH - Filippine 20
CH - Svizzera 18
RO - Romania 17
VE - Venezuela 16
CL - Cile 14
LT - Lituania 13
MA - Marocco 12
EU - Europa 11
HN - Honduras 11
JM - Giamaica 11
KE - Kenya 11
TG - Togo 11
AE - Emirati Arabi Uniti 10
AZ - Azerbaigian 10
CR - Costa Rica 10
MD - Moldavia 10
KZ - Kazakistan 9
IL - Israele 8
JO - Giordania 8
LB - Libano 8
BG - Bulgaria 7
DO - Repubblica Dominicana 7
EG - Egitto 7
ET - Etiopia 7
NP - Nepal 7
PS - Palestinian Territory 7
TT - Trinidad e Tobago 7
DZ - Algeria 6
OM - Oman 6
TH - Thailandia 6
TW - Taiwan 6
AL - Albania 5
BO - Bolivia 5
KG - Kirghizistan 5
UY - Uruguay 5
CY - Cipro 4
DK - Danimarca 4
LA - Repubblica Popolare Democratica del Laos 4
LV - Lettonia 4
NO - Norvegia 4
PY - Paraguay 4
XK - ???statistics.table.value.countryCode.XK??? 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
GT - Guatemala 3
HR - Croazia 3
KW - Kuwait 3
NA - Namibia 3
NI - Nicaragua 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SC - Seychelles 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
Totale 24.899
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Città #
Singapore 1.315
Woodbridge 961
Ann Arbor 913
San Jose 848
Ashburn 836
Jacksonville 785
Fairfield 601
Beijing 588
Chandler 581
Hong Kong 552
Houston 498
Council Bluffs 452
Dearborn 422
Boardman 292
Udine 289
Wilmington 286
Seattle 240
Los Angeles 220
Helsinki 198
Dublin 189
Lauterbourg 174
Princeton 172
Cambridge 166
Milan 160
Dallas 142
Hefei 129
Seoul 125
New York 123
Munich 111
Ho Chi Minh City 97
Izmir 84
Ottawa 81
Buffalo 77
Hanoi 73
Santa Clara 71
San Diego 69
São Paulo 69
The Dalles 67
Rome 62
Venice 56
Bologna 55
Warsaw 52
Redondo Beach 49
Orem 48
Trieste 46
Ogden 41
Norwalk 40
Brussels 38
Toronto 37
Falkenstein 36
Leawood 36
Padova 36
Brooklyn 35
Bari 34
Des Moines 34
Phoenix 34
Kunming 33
Denver 31
Florence 31
Nanjing 31
Tbilisi 31
Verona 31
Atlanta 28
Boston 27
London 26
Amsterdam 25
Scafati 25
Chicago 24
Montreal 24
Paris 24
Tokyo 24
Zanjan 24
Athens 23
Palermo 22
Stockholm 22
Chennai 21
San Mateo 21
Turin 21
Johannesburg 20
Poplar 20
Baghdad 19
Naples 19
Andover 18
Monmouth Junction 18
Redmond 18
Treviso 18
Augusta 17
Guangzhou 17
Manchester 17
Tashkent 17
Brno 16
Frankfurt am Main 16
Ravenna 16
Vienna 16
Napoli 15
San Francisco 15
San Michele al Tagliamento 15
Belo Horizonte 14
Dhaka 14
Pieve Di Soligo 14
Totale 14.763
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Nome #
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 317
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 311
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 287
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 272
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 259
Antioxidant properties of different products and additives in white wine 258
Potential of high pressure homogenization to induce autolysis of wine yeasts 249
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 246
Technological innovation and improved beer quality 238
Biotechnological strategies for controlling wine oxidation 225
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 222
A methodology for a sustainable transition in wine supply chains 218
Trattamento di succhi d'uva su membrane ultrafiltranti 211
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 208
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 207
The operations & supply chain management discipline as a driver for competitiveness in wine supply chains 194
A survey on wines from organic viticulture from different European countries 192
Wine packaging for market in containers other than glass 188
Biotechnological Strategies for Controlling Wine Oxidation 187
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 185
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 181
Data driven approach to energy efficiency in wineries 179
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 178
Higher alcohol and acetic acid production by apiculate wine yeasts 176
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 174
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 172
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 171
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 169
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 167
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 167
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 165
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 161
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 161
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 161
Enhancing energy efficiency in wineries: A novel benchmarking approach 156
The oenological characteristics of commercial dry yeasts 156
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 156
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 156
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 155
Alternative additives to SO2 155
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 155
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 154
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 150
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 149
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 149
Additivi e coadiuvanti in enologia - parte 2 147
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 147
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 147
Legno, da contenitore a coadiuvante? 146
Sustainable Electricity from Vineyards: The PMFC Technological Breakthrough 144
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 143
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 142
Pulsed electric fields processing of crushed grapes and effects on wine composition 141
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 141
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 140
Caratterizzazione di preparati commerciali di tannino 140
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 138
Evaluation of Some Fixed Components for Unifloral Honey Characterization 138
Yeasts-lactic bacteria co-inoculation 137
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 136
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 136
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 135
Effect of Training System on Pinot noir grape and wine composition 135
Cinétiques de reaction pendant l'oxygénation des moûts 133
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 133
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 133
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 133
Aglianico del Vulture, qualità legata all'ambiente 133
The use of neocuproine for the colourimetric determination of copper in wine 133
Interaction between yeast autolysates and volatile compounds in wine and model solution 133
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 132
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 132
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 130
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 130
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 129
Évaluation de la stabilité de la couleur des œnocyanines 129
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 129
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 128
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 128
Monitoring;organic wine; quality: analytical measurements and health related compounds 128
Grape quality: Research on the relationships between grape composition and climatic variables 128
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 127
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 127
La chiarificazione dei mosti per flottazione 126
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 125
The effects of cluster thinning on some ripening parameters and wine quality 125
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 125
A system lens to improve wine supply chains: how to integrate Lean, Industry 4.0 and Circular Economy 123
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 123
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 123
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 120
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 120
Study on periodical harvesting of grapes. Note I: composition of juice 119
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 119
The barrels and the locals for their conservation. Study of climatic parameters 119
Inibizione della malolattica 118
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 117
Dalla stabilizzazione sottrattiva alla conservativa 117
Analisi sensoriale delle bevande fermentate come indice di qualita': proposte di verifica dell'attendibilita' e di controllo degli errori 117
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 116
Totale 15.940
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Categoria #
all - tutte 88.870
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 88.870
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.317 0 0 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
2026/20271.012 173 525 314 0 0 0 0 0 0 0 0 0
Totale 25.274