IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 13.338
EU - Europa 6.300
AS - Asia 5.624
SA - Sud America 807
Continente sconosciuto - Info sul continente non disponibili 355
AF - Africa 140
OC - Oceania 38
Totale 26.602
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Nazione #
US - Stati Uniti d'America 12.968
SG - Singapore 2.592
IT - Italia 2.306
CN - Cina 1.251
UA - Ucraina 1.094
DE - Germania 665
BR - Brasile 620
HK - Hong Kong 564
FI - Finlandia 543
FR - Francia 311
RU - Federazione Russa 297
VN - Vietnam 277
GB - Regno Unito 230
CA - Canada 204
IE - Irlanda 195
IN - India 152
SE - Svezia 141
KR - Corea 129
TR - Turchia 121
BD - Bangladesh 103
NL - Olanda 69
PL - Polonia 68
IR - Iran 67
AR - Argentina 65
MX - Messico 65
BE - Belgio 62
ES - Italia 50
PT - Portogallo 46
ZA - Sudafrica 43
IQ - Iraq 40
CZ - Repubblica Ceca 38
ID - Indonesia 38
AU - Australia 35
GR - Grecia 33
CO - Colombia 31
GE - Georgia 31
JP - Giappone 28
PK - Pakistan 28
AT - Austria 23
EC - Ecuador 23
HU - Ungheria 23
PE - Perù 23
HN - Honduras 21
MY - Malesia 21
PH - Filippine 21
SA - Arabia Saudita 21
TN - Tunisia 21
UZ - Uzbekistan 21
CH - Svizzera 18
RO - Romania 17
VE - Venezuela 17
CL - Cile 14
CR - Costa Rica 14
JM - Giamaica 13
LT - Lituania 13
IL - Israele 12
MA - Marocco 12
TT - Trinidad e Tobago 12
AZ - Azerbaigian 11
EU - Europa 11
KE - Kenya 11
TG - Togo 11
AE - Emirati Arabi Uniti 10
MD - Moldavia 10
KZ - Kazakistan 9
SV - El Salvador 9
DO - Repubblica Dominicana 8
GT - Guatemala 8
JO - Giordania 8
LB - Libano 8
BG - Bulgaria 7
EG - Egitto 7
ET - Etiopia 7
NI - Nicaragua 7
NP - Nepal 7
PS - Palestinian Territory 7
TW - Taiwan 7
AL - Albania 6
DZ - Algeria 6
OM - Oman 6
TH - Thailandia 6
BO - Bolivia 5
KG - Kirghizistan 5
UY - Uruguay 5
CW - ???statistics.table.value.countryCode.CW??? 4
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
HR - Croazia 3
KW - Kuwait 3
NA - Namibia 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
RS - Serbia 3
Totale 26.218
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Città #
Singapore 1.316
Ashburn 1.095
Woodbridge 961
San Jose 931
Ann Arbor 913
Jacksonville 785
Fairfield 601
Beijing 588
Chandler 581
Council Bluffs 579
Hong Kong 552
Houston 503
Dearborn 422
Boardman 292
Udine 289
Wilmington 287
Seattle 240
Los Angeles 228
Helsinki 198
Dublin 189
Lauterbourg 174
Milan 173
Princeton 172
Cambridge 166
Dallas 150
New York 131
Hefei 129
Seoul 125
Munich 111
Ho Chi Minh City 97
São Paulo 91
Izmir 84
Santa Clara 83
Ottawa 81
Buffalo 79
Rome 74
Hanoi 73
San Diego 69
The Dalles 67
Bologna 64
Venice 56
Warsaw 52
Orem 49
Redondo Beach 49
Toronto 48
Trieste 46
Brooklyn 43
Ogden 41
Phoenix 41
Norwalk 40
Brussels 38
Bari 36
Falkenstein 36
Leawood 36
Padova 36
Atlanta 35
Denver 34
Des Moines 34
Florence 33
Kunming 33
Nanjing 31
Tbilisi 31
Verona 31
Boston 30
Chicago 29
London 26
Montreal 26
Scafati 26
Amsterdam 25
Naples 25
Paris 24
Tokyo 24
Turin 24
Zanjan 24
Athens 23
Palermo 22
Stockholm 22
Chennai 21
San Mateo 21
Johannesburg 20
Poplar 20
Baghdad 19
Andover 18
Monmouth Junction 18
Redmond 18
San Francisco 18
Treviso 18
Augusta 17
Guangzhou 17
Manchester 17
Ravenna 17
Tashkent 17
Brno 16
Frankfurt am Main 16
Newark 16
North Bergen 16
Vienna 16
Charlotte 15
Dhaka 15
Napoli 15
Totale 15.403
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Nome #
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 321
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 315
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 296
Antioxidant properties of different products and additives in white wine 275
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 274
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 265
Potential of high pressure homogenization to induce autolysis of wine yeasts 252
Technological innovation and improved beer quality 251
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 249
Biotechnological strategies for controlling wine oxidation 234
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 230
A methodology for a sustainable transition in wine supply chains 225
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 218
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 217
Trattamento di succhi d'uva su membrane ultrafiltranti 214
The operations & supply chain management discipline as a driver for competitiveness in wine supply chains 205
A survey on wines from organic viticulture from different European countries 201
Wine packaging for market in containers other than glass 198
Biotechnological Strategies for Controlling Wine Oxidation 198
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 197
Data driven approach to energy efficiency in wineries 194
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 192
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 187
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 184
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 182
Higher alcohol and acetic acid production by apiculate wine yeasts 180
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 177
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 174
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 173
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 172
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 170
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 166
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 165
Enhancing energy efficiency in wineries: A novel benchmarking approach 164
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 164
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 164
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 163
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 163
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 162
Alternative additives to SO2 162
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 162
Sustainable Electricity from Vineyards: The PMFC Technological Breakthrough 160
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 160
The oenological characteristics of commercial dry yeasts 160
Additivi e coadiuvanti in enologia - parte 2 157
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 157
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 154
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 153
Legno, da contenitore a coadiuvante? 152
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 150
Évaluation de la stabilité de la couleur des œnocyanines 149
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 148
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 148
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 145
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 145
Caratterizzazione di preparati commerciali di tannino 145
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 145
Pulsed electric fields processing of crushed grapes and effects on wine composition 145
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 144
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 144
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 144
Evaluation of Some Fixed Components for Unifloral Honey Characterization 144
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 144
Interaction between yeast autolysates and volatile compounds in wine and model solution 143
Effect of Training System on Pinot noir grape and wine composition 142
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 141
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 141
Yeasts-lactic bacteria co-inoculation 140
Aglianico del Vulture, qualità legata all'ambiente 140
The use of neocuproine for the colourimetric determination of copper in wine 140
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 139
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 139
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 137
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 137
Cinétiques de reaction pendant l'oxygénation des moûts 135
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 134
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 134
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 133
A system lens to improve wine supply chains: how to integrate Lean, Industry 4.0 and Circular Economy 132
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 132
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 132
Monitoring;organic wine; quality: analytical measurements and health related compounds 131
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 129
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 129
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 129
Grape quality: Research on the relationships between grape composition and climatic variables 129
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 129
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 128
La chiarificazione dei mosti per flottazione 128
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 128
The barrels and the locals for their conservation. Study of climatic parameters 128
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 127
The effects of cluster thinning on some ripening parameters and wine quality 127
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 125
Study on oenological characteristics of commercial dry yeasts 125
Dalla stabilizzazione sottrattiva alla conservativa 124
Study on periodical harvesting of grapes. Note I: composition of juice 123
Inibizione della malolattica 122
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 121
Effects of sour rot on composition of the lipid fraction of different parts of the grape berry from Vitis vinifera cv. Fortana 120
Totale 16.621
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Categoria #
all - tutte 93.933
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 93.933
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.150 0 0 0 0 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
2026/20272.340 173 525 602 979 61 0 0 0 0 0 0 0
Totale 26.602