IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 9.528
EU - Europa 5.424
AS - Asia 4.509
SA - Sud America 600
AF - Africa 86
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 14
Totale 20.191
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Nazione #
US - Stati Uniti d'America 9.325
SG - Singapore 2.158
IT - Italia 1.871
UA - Ucraina 1.087
CN - Cina 1.076
DE - Germania 631
HK - Hong Kong 533
BR - Brasile 504
FI - Finlandia 486
RU - Federazione Russa 281
GB - Regno Unito 194
IE - Irlanda 193
SE - Svezia 139
VN - Vietnam 136
CA - Canada 134
KR - Corea 128
FR - Francia 116
TR - Turchia 111
IN - India 101
IR - Iran 67
PL - Polonia 56
BE - Belgio 55
NL - Olanda 49
MX - Messico 45
CZ - Repubblica Ceca 37
ES - Italia 37
AR - Argentina 36
PT - Portogallo 35
GR - Grecia 32
BD - Bangladesh 29
ZA - Sudafrica 28
AU - Australia 27
ID - Indonesia 25
HU - Ungheria 22
AT - Austria 21
PE - Perù 17
PK - Pakistan 16
JP - Giappone 15
CH - Svizzera 14
IQ - Iraq 13
CO - Colombia 12
MY - Malesia 12
EU - Europa 11
RO - Romania 11
TG - Togo 11
EC - Ecuador 10
LT - Lituania 10
SA - Arabia Saudita 10
MD - Moldavia 9
TN - Tunisia 9
UZ - Uzbekistan 9
CL - Cile 8
HN - Honduras 8
KE - Kenya 8
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
KZ - Kazakistan 6
MA - Marocco 6
PH - Filippine 6
TH - Thailandia 6
TW - Taiwan 6
VE - Venezuela 6
AZ - Azerbaigian 5
EG - Egitto 5
BO - Bolivia 4
CR - Costa Rica 4
DZ - Algeria 4
KG - Kirghizistan 4
LB - Libano 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
DO - Repubblica Dominicana 3
JM - Giamaica 3
KW - Kuwait 3
NA - Namibia 3
NZ - Nuova Zelanda 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
HR - Croazia 2
IL - Israele 2
JO - Giordania 2
LA - Repubblica Popolare Democratica del Laos 2
MG - Madagascar 2
MK - Macedonia 2
NG - Nigeria 2
NP - Nepal 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
BB - Barbados 1
Totale 20.177
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Città #
Singapore 1.103
Woodbridge 961
Ann Arbor 913
Jacksonville 780
Fairfield 601
Ashburn 596
Chandler 581
Beijing 562
Hong Kong 523
Houston 487
Dearborn 422
Wilmington 286
Udine 272
Boardman 264
Seattle 238
Dublin 188
Los Angeles 188
Princeton 171
Cambridge 166
Helsinki 141
Hefei 129
Seoul 125
Milan 124
Dallas 115
Munich 110
New York 101
Izmir 84
Ottawa 81
Buffalo 72
San Diego 66
São Paulo 56
Bologna 53
Rome 52
Venice 50
Ho Chi Minh City 48
Redondo Beach 48
Warsaw 44
Trieste 42
Ogden 41
Norwalk 40
Falkenstein 36
Leawood 36
Padova 36
Brussels 33
Des Moines 33
Kunming 33
Hanoi 31
Bari 29
Nanjing 29
Brooklyn 27
Toronto 26
Verona 26
Denver 25
Scafati 25
Santa Clara 24
Zanjan 24
Athens 22
Florence 21
Orem 21
San Mateo 21
Boston 20
London 20
Stockholm 20
Amsterdam 19
Palermo 19
Andover 18
Monmouth Junction 18
Poplar 18
Redmond 18
Augusta 17
Brno 16
Phoenix 16
Ravenna 16
Montreal 15
Napoli 15
Paris 15
San Michele al Tagliamento 15
Treviso 15
Atlanta 14
Chennai 14
Guangzhou 14
Pieve Di Soligo 14
Tokyo 14
Vienna 14
Ardabil 13
Belo Horizonte 13
Johannesburg 13
Povoletto 13
Rio de Janeiro 13
Gorizia 12
Manchester 12
Nanchang 12
Zhengzhou 12
Jinan 11
Lomé 11
Porto 11
The Dalles 11
Turin 11
Vicenza 11
Brescia 10
Totale 12.065
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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 246
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 243
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 220
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 216
Technological innovation and improved beer quality 198
Trattamento di succhi d'uva su membrane ultrafiltranti 197
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 197
Biotechnological strategies for controlling wine oxidation 195
Potential of high pressure homogenization to induce autolysis of wine yeasts 190
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 181
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 180
A survey on wines from organic viticulture from different European countries 165
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
Biotechnological Strategies for Controlling Wine Oxidation 163
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 161
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 156
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 156
Higher alcohol and acetic acid production by apiculate wine yeasts 156
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 152
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 151
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 147
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 147
Data driven approach to energy efficiency in wineries 144
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 144
Wine packaging for market in containers other than glass 144
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 143
A methodology for a sustainable transition in wine supply chains 141
The oenological characteristics of commercial dry yeasts 141
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 141
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 140
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 139
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 138
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 136
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 134
Alternative additives to SO2 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 128
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 127
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 127
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 124
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 124
Yeasts-lactic bacteria co-inoculation 124
Legno, da contenitore a coadiuvante? 122
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 121
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 120
Evaluation of Some Fixed Components for Unifloral Honey Characterization 120
Caratterizzazione di preparati commerciali di tannino 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
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 117
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 117
Pulsed electric fields processing of crushed grapes and effects on wine composition 117
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 117
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 116
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 115
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 115
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 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
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 114
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 112
Cinétiques de reaction pendant l'oxygénation des moûts 112
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 111
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 111
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 110
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 110
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 110
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
Effect of Training System on Pinot noir grape and wine composition 107
Évaluation de la stabilité de la couleur des œnocyanines 105
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 105
La chiarificazione dei mosti per flottazione 103
Monitoring;organic wine; quality: analytical measurements and health related compounds 103
The barrels and the locals for their conservation. Study of climatic parameters 103
Study on periodical harvesting of grapes. Note I: composition of juice 102
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 102
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 102
Aglianico del Vulture, qualità legata all'ambiente 102
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 102
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 101
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 101
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 100
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 100
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 100
Dalla stabilizzazione sottrattiva alla conservativa 99
Plyphenols from the wine for a possible use as cosmetic or nutraceutic products 99
Study on oenological characteristics of commercial dry yeasts 99
Sustainable Electricity from Vineyards: The PMFC Technological Breakthrough 98
Enhancing energy efficiency in wineries: A novel benchmarking approach 98
Inibizione della malolattica 98
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 98
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 97
Oxygen and wine 96
Totale 13.328
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Categoria #
all - tutte 74.326
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 74.326
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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
2025/20263.635 650 591 455 754 1.071 114 0 0 0 0 0 0
Totale 20.526