IRIS
ZIRONI, Roberto
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.659
EU - Europa 5.918
AS - Asia 5.489
SA - Sud America 745
AF - Africa 133
OC - Oceania 36
Continente sconosciuto - Info sul continente non disponibili 14
Totale 22.994
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.420
SG - Singapore 2.574
IT - Italia 1.989
CN - Cina 1.214
UA - Ucraina 1.091
DE - Germania 655
BR - Brasile 584
HK - Hong Kong 553
FI - Finlandia 543
FR - Francia 305
RU - Federazione Russa 292
VN - Vietnam 271
GB - Regno Unito 216
IE - Irlanda 194
IN - India 148
CA - Canada 144
SE - Svezia 141
KR - Corea 129
TR - Turchia 121
IR - Iran 67
PL - Polonia 66
BD - Bangladesh 63
BE - Belgio 61
MX - Messico 59
NL - Olanda 58
AR - Argentina 56
ES - Italia 47
IQ - Iraq 40
ZA - Sudafrica 40
CZ - Repubblica Ceca 38
PT - Portogallo 38
ID - Indonesia 35
AU - Australia 33
GR - Grecia 33
GE - Georgia 31
JP - Giappone 28
PK - Pakistan 28
CO - Colombia 24
AT - Austria 23
HU - Ungheria 23
TN - Tunisia 21
UZ - Uzbekistan 21
EC - Ecuador 20
MY - Malesia 20
PE - Perù 20
SA - Arabia Saudita 20
PH - Filippine 19
CH - Svizzera 18
RO - Romania 17
VE - Venezuela 14
CL - Cile 13
LT - Lituania 13
MA - Marocco 12
EU - Europa 11
KE - Kenya 11
TG - Togo 11
AE - Emirati Arabi Uniti 10
AZ - Azerbaigian 10
MD - Moldavia 10
HN - Honduras 8
IL - Israele 8
KZ - Kazakistan 8
LB - Libano 8
BG - Bulgaria 7
CR - Costa Rica 7
DO - Repubblica Dominicana 7
EG - Egitto 7
ET - Etiopia 7
PS - Palestinian Territory 7
DZ - Algeria 6
JM - Giamaica 6
JO - Giordania 6
OM - Oman 6
TH - Thailandia 6
TW - Taiwan 6
AL - Albania 5
BO - Bolivia 5
KG - Kirghizistan 5
NP - Nepal 5
UY - Uruguay 5
CY - Cipro 4
DK - Danimarca 4
LV - Lettonia 4
NO - Norvegia 4
PY - Paraguay 4
TT - Trinidad e Tobago 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
HR - Croazia 3
KW - Kuwait 3
LA - Repubblica Popolare Democratica del Laos 3
NA - Namibia 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
XK - ???statistics.table.value.countryCode.XK??? 3
AD - Andorra 2
BY - Bielorussia 2
KH - Cambogia 2
Totale 22.964
Salva come PNG Salva come JPEG
Città #
Singapore 1.307
Woodbridge 961
Ann Arbor 913
Jacksonville 780
Ashburn 749
Fairfield 601
Chandler 581
Beijing 573
Hong Kong 541
San Jose 511
Houston 493
Dearborn 422
Udine 289
Wilmington 286
Boardman 267
Seattle 238
Los Angeles 204
Helsinki 198
Dublin 189
Lauterbourg 174
Princeton 171
Cambridge 166
Milan 133
Hefei 129
Seoul 125
Dallas 122
Munich 111
New York 110
Ho Chi Minh City 94
Council Bluffs 89
Izmir 84
Ottawa 81
Buffalo 76
Hanoi 72
São Paulo 68
San Diego 67
The Dalles 67
Rome 56
Bologna 54
Venice 53
Warsaw 49
Redondo Beach 48
Orem 44
Trieste 43
Ogden 41
Norwalk 40
Santa Clara 38
Brussels 37
Falkenstein 36
Leawood 36
Padova 36
Des Moines 34
Kunming 33
Bari 32
Toronto 32
Tbilisi 31
Brooklyn 30
Nanjing 30
Verona 28
Denver 27
Amsterdam 25
Scafati 25
Atlanta 24
Florence 24
London 24
Tokyo 24
Zanjan 24
Athens 23
Palermo 22
Stockholm 22
Boston 21
Chennai 21
Paris 21
San Mateo 21
Johannesburg 20
Poplar 20
Baghdad 19
Montreal 19
Andover 18
Monmouth Junction 18
Redmond 18
Augusta 17
Guangzhou 17
Tashkent 17
Treviso 17
Brno 16
Frankfurt am Main 16
Phoenix 16
Ravenna 16
Turin 16
Vienna 16
Manchester 15
Napoli 15
San Michele al Tagliamento 15
Belo Horizonte 14
Dhaka 14
Pieve Di Soligo 14
Rio de Janeiro 14
Ardabil 13
Povoletto 13
Totale 13.674
Salva come PNG Salva come JPEG
Nome #
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 302
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 287
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 268
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 257
Antioxidant properties of different products and additives in white wine 252
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 240
Technological innovation and improved beer quality 227
Biotechnological strategies for controlling wine oxidation 216
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 213
Potential of high pressure homogenization to induce autolysis of wine yeasts 211
Trattamento di succhi d'uva su membrane ultrafiltranti 207
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 199
A methodology for a sustainable transition in wine supply chains 197
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 197
A survey on wines from organic viticulture from different European countries 182
Biotechnological Strategies for Controlling Wine Oxidation 182
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 176
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 173
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 173
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 168
Higher alcohol and acetic acid production by apiculate wine yeasts 167
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 165
Data driven approach to energy efficiency in wineries 164
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 164
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 164
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 162
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 159
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 158
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 154
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 153
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 152
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 151
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 151
Alternative additives to SO2 150
Wine packaging for market in containers other than glass 149
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 148
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 148
The oenological characteristics of commercial dry yeasts 145
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 145
Legno, da contenitore a coadiuvante? 143
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 141
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 141
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 140
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 139
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 138
Caratterizzazione di preparati commerciali di tannino 136
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 136
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 135
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 135
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 135
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 134
Evaluation of Some Fixed Components for Unifloral Honey Characterization 134
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 131
Yeasts-lactic bacteria co-inoculation 129
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 129
Pulsed electric fields processing of crushed grapes and effects on wine composition 129
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 128
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 128
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 127
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 127
Interaction between yeast autolysates and volatile compounds in wine and model solution 127
Cinétiques de reaction pendant l'oxygénation des moûts 126
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 126
The operations & supply chain management discipline as a driver for competitiveness in wine supply chains 125
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 125
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 124
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 124
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 124
Grape quality: Research on the relationships between grape composition and climatic variables 124
The use of neocuproine for the colourimetric determination of copper in wine 123
Effect of Training System on Pinot noir grape and wine composition 123
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 122
Aglianico del Vulture, qualità legata all'ambiente 122
Monitoring;organic wine; quality: analytical measurements and health related compounds 122
Enhancing energy efficiency in wineries: A novel benchmarking approach 121
Additivi e coadiuvanti in enologia - parte 2 121
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 120
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 120
Évaluation de la stabilité de la couleur des œnocyanines 119
La chiarificazione dei mosti per flottazione 119
Sustainable Electricity from Vineyards: The PMFC Technological Breakthrough 118
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 118
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 118
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 118
The effects of cluster thinning on some ripening parameters and wine quality 118
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 117
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 117
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 116
Study on periodical harvesting of grapes. Note I: composition of juice 114
Dalla stabilizzazione sottrattiva alla conservativa 114
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 112
Study on oenological characteristics of commercial dry yeasts 112
The barrels and the locals for their conservation. Study of climatic parameters 112
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 111
Analisi sensoriale delle bevande fermentate come indice di qualita': proposte di verifica dell'attendibilita' e di controllo degli errori 111
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 110
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 110
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 110
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 110
Inibizione della malolattica 108
Totale 14.822
Salva come PNG Salva come JPEG
Categoria #
all - tutte 79.694
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 79.694
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021430 0 0 0 0 0 0 0 0 0 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
2025/20266.438 650 591 455 754 1.071 610 1.072 229 575 431 0 0
Totale 23.329