ZIRONI, Roberto
 Distribuzione geografica
Continente #
NA - Nord America 7.771
EU - Europa 3.908
AS - Asia 653
SA - Sud America 17
OC - Oceania 15
AF - Africa 13
Continente sconosciuto - Info sul continente non disponibili 11
Totale 12.388
Nazione #
US - Stati Uniti d'America 7.658
IT - Italia 1.359
UA - Ucraina 1.080
DE - Germania 431
CN - Cina 397
FI - Finlandia 346
IE - Irlanda 173
SE - Svezia 119
GB - Regno Unito 111
CA - Canada 94
TR - Turchia 91
FR - Francia 77
IR - Iran 64
IN - India 63
BE - Belgio 52
RU - Federazione Russa 24
PL - Polonia 23
PT - Portogallo 23
HU - Ungheria 18
AU - Australia 13
CZ - Repubblica Ceca 11
ES - Italia 11
EU - Europa 11
MX - Messico 11
SG - Singapore 11
TG - Togo 11
RO - Romania 9
MD - Moldavia 8
VN - Vietnam 8
AT - Austria 7
MY - Malesia 7
GR - Grecia 6
HN - Honduras 6
AR - Argentina 5
BR - Brasile 4
CH - Svizzera 4
BG - Bulgaria 3
CL - Cile 3
CO - Colombia 3
NL - Olanda 3
PH - Filippine 3
SI - Slovenia 3
TW - Taiwan 3
CR - Costa Rica 2
HK - Hong Kong 2
HR - Croazia 2
NZ - Nuova Zelanda 2
PE - Perù 2
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
DZ - Algeria 1
JP - Giappone 1
KR - Corea 1
LT - Lituania 1
ME - Montenegro 1
MT - Malta 1
NA - Namibia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 12.388
Città #
Woodbridge 961
Ann Arbor 913
Jacksonville 780
Fairfield 601
Chandler 581
Houston 475
Dearborn 422
Wilmington 286
Ashburn 272
Seattle 236
Udine 208
Beijing 185
Dublin 171
Princeton 171
Cambridge 166
Izmir 84
Ottawa 80
San Diego 66
Milan 55
New York 44
Ogden 41
Boardman 40
Norwalk 40
Rome 40
Leawood 36
Bologna 33
Hefei 33
Kunming 33
Brussels 32
Des Moines 32
Padova 31
Nanjing 29
Trieste 27
Bari 26
Scafati 25
Zanjan 24
San Mateo 21
Andover 18
Monmouth Junction 18
Redmond 18
Verona 18
Warsaw 18
Ravenna 16
Augusta 15
Napoli 15
Pieve Di Soligo 14
Toronto 14
Ardabil 13
Helsinki 13
Nanchang 12
Palermo 12
Jinan 11
Lomé 11
Zhengzhou 11
Guangzhou 10
Sacramento 10
San Michele All'adige 10
Treviso 10
Cagliari 9
Porto 9
Reading 9
Chisinau 8
Dallas 8
Florence 8
Los Angeles 8
Munich 8
Turin 8
Vicenza 8
Cattolica 7
Falls Church 7
Pignone 7
Redwood City 7
Torino 7
Wuhan 7
Changsha 6
Feletto Umberto 6
Indiana 6
Paris 6
Ponte Nelle Alpi 6
Pune 6
Saint Petersburg 6
Sydney 6
Tegucigalpa 6
Trecenta 6
Vienna 6
Argoncilhe 5
Borgosatollo 5
Ciudad Juárez 5
Hebei 5
Manchester 5
Múggia 5
Polska 5
Rende 5
Rimini 5
Simi Valley 5
Sumperk 5
Sungai Petani 5
Trezzano Sul Naviglio 5
Adelaide 4
Bollate 4
Totale 7.851
Nome #
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 205
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 199
Antioxidant properties of different products and additives in white wine 171
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 170
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 157
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 149
Potential of high pressure homogenization to induce autolysis of wine yeasts 144
Biotechnological strategies for controlling wine oxidation 143
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 140
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 137
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 137
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 136
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 133
Higher alcohol and acetic acid production by apiculate wine yeasts 131
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 131
A survey on wines from organic viticulture from different European countries 123
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 122
Wine packaging for market in containers other than glass 117
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 115
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 113
Biotechnological Strategies for Controlling Wine Oxidation 113
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 112
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 112
The oenological characteristics of commercial dry yeasts 111
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 111
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 110
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 105
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 104
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 104
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 102
Evaluation of Some Fixed Components for Unifloral Honey Characterization 98
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 97
Technological innovation and improved beer quality 96
Yeasts-lactic bacteria co-inoculation 96
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 96
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 95
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 92
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 90
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 90
Grape quality: Research on the relationships between grape composition and climatic variables 88
Pulsed electric fields processing of crushed grapes and effects on wine composition 88
Interaction between yeast autolysates and volatile compounds in wine and model solution 87
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 87
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 86
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 86
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 84
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 83
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 82
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 82
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 81
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 81
Alternative additives to SO2 81
The effects of cluster thinning on some ripening parameters and wine quality 81
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 81
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 79
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 78
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 77
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 77
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 76
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 76
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 76
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 76
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 74
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 74
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 73
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 73
Effect of Training System on Pinot noir grape and wine composition 73
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 72
Glycerol and other fermentation products of apiculate wine yeasts 71
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 71
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 70
Study on periodical harvesting of grapes. Note I: composition of juice 70
Évaluation de la stabilité de la couleur des œnocyanines 70
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 70
Plyphenols from the wine for a possible use as cosmetic or nutraceutic products 70
La chiarificazione dei mosti per flottazione 69
Lysozyme: a proposal to malolactic fermentation control 69
Evoluzione delle tecniche di analisi sensoriale dei vini 68
Cinétiques de reaction pendant l'oxygénation des moûts 68
Study on oenological characteristics of commercial dry yeasts 68
Effects of sour rot on composition of the lipid fraction of different parts of the grape berry from Vitis vinifera cv. Fortana 68
Inibizione della malolattica 67
Oxygen and wine 67
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 67
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 64
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 64
Relevant wine-making practices to lower sulfur dioxide 64
The barrels and the locals for their conservation. Study of climatic parameters 64
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 63
Premiers resultats de l'application de la Flotttaion dans la clarification del mouts de raisin 62
Caratterizzazione di preparati commerciali di tannino 62
Ossigeno e vino 62
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 61
Monitoring;organic wine; quality: analytical measurements and health related compounds 61
Data driven approach to energy efficiency in wineries 60
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 60
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 60
L'acido acetico nei mosti e nei vini 59
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 59
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 59
Totale 9.206
Categoria #
all - tutte 37.744
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 37.744


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019459 0 0 0 0 0 0 0 0 0 0 307 152
2019/20202.988 138 205 73 322 148 540 326 363 180 332 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
2023/2024781 104 59 33 95 99 106 50 52 70 61 52 0
Totale 12.646