IRIS
ZIRONI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 8.337
EU - Europa 4.914
AS - Asia 1.988
SA - Sud America 300
AF - Africa 44
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 14
Totale 15.625
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Nazione #
US - Stati Uniti d'America 8.202
IT - Italia 1.623
UA - Ucraina 1.083
SG - Singapore 1.063
DE - Germania 594
FI - Finlandia 480
CN - Cina 431
RU - Federazione Russa 272
BR - Brasile 249
IE - Irlanda 188
GB - Regno Unito 141
KR - Corea 128
SE - Svezia 126
CA - Canada 103
FR - Francia 103
TR - Turchia 99
IN - India 70
IR - Iran 67
BE - Belgio 54
NL - Olanda 34
PL - Polonia 33
CZ - Repubblica Ceca 31
PT - Portogallo 31
AU - Australia 25
ES - Italia 21
HU - Ungheria 21
VN - Vietnam 19
HK - Hong Kong 18
MX - Messico 17
PE - Perù 16
AT - Austria 12
EU - Europa 11
MY - Malesia 11
TG - Togo 11
AR - Argentina 10
CH - Svizzera 10
CO - Colombia 10
ZA - Sudafrica 10
MD - Moldavia 9
RO - Romania 9
GR - Grecia 8
BD - Bangladesh 7
HN - Honduras 7
ID - Indonesia 7
KE - Kenya 6
AZ - Azerbaigian 5
BG - Bulgaria 5
CL - Cile 5
EC - Ecuador 5
IQ - Iraq 5
PH - Filippine 5
TW - Taiwan 5
UZ - Uzbekistan 5
AE - Emirati Arabi Uniti 4
KG - Kirghizistan 4
LV - Lettonia 4
OM - Oman 4
SA - Arabia Saudita 4
TN - Tunisia 4
CR - Costa Rica 3
JP - Giappone 3
KW - Kuwait 3
KZ - Kazakistan 3
NA - Namibia 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
PK - Pakistan 3
SI - Slovenia 3
TT - Trinidad e Tobago 3
XK - ???statistics.table.value.countryCode.XK??? 3
AD - Andorra 2
AL - Albania 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BO - Bolivia 2
DZ - Algeria 2
EG - Egitto 2
HR - Croazia 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
LT - Lituania 2
MA - Marocco 2
MG - Madagascar 2
MK - Macedonia 2
TH - Thailandia 2
VE - Venezuela 2
CG - Congo 1
CY - Cipro 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
IL - Israele 1
JM - Giamaica 1
JO - Giordania 1
LK - Sri Lanka 1
ME - Montenegro 1
MN - Mongolia 1
MT - Malta 1
NG - Nigeria 1
NP - Nepal 1
PS - Palestinian Territory 1
Totale 15.623
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Città #
Woodbridge 961
Ann Arbor 913
Singapore 783
Jacksonville 780
Fairfield 601
Chandler 581
Houston 475
Dearborn 422
Wilmington 286
Ashburn 279
Boardman 258
Seattle 237
Udine 231
Beijing 186
Dublin 183
Princeton 171
Cambridge 166
Helsinki 141
Seoul 125
Milan 100
Munich 92
Izmir 84
Ottawa 81
San Diego 66
New York 57
Rome 50
Ogden 41
Norwalk 40
Falkenstein 36
Leawood 36
Padova 36
Bologna 34
Los Angeles 34
Des Moines 33
Hefei 33
Kunming 33
Brussels 32
Trieste 31
Nanjing 29
Venice 29
Bari 26
Scafati 25
Warsaw 24
Zanjan 24
San Mateo 21
São Paulo 20
Verona 20
Andover 18
Dallas 18
Monmouth Junction 18
Redmond 18
Toronto 18
Brno 16
Ravenna 16
Augusta 15
Napoli 15
San Michele al Tagliamento 15
Santa Clara 15
Treviso 15
Florence 14
Guangzhou 14
Palermo 14
Pieve Di Soligo 14
Ardabil 13
Brooklyn 13
London 12
Nanchang 12
Jinan 11
Lomé 11
Paris 11
Porto 11
Turin 11
Vicenza 11
Zhengzhou 11
Amsterdam 10
Brescia 10
Rio de Janeiro 10
Sacramento 10
San Michele All'adige 10
Vienna 10
Cagliari 9
Chiclayo 9
Hong Kong 9
Reading 9
Rimini 9
Boston 8
Chisinau 8
Melbourne 8
Sydney 8
Cattolica 7
Falls Church 7
Pignone 7
Porto Alegre 7
Redwood City 7
San Francisco 7
Shanghai 7
Stockholm 7
Torino 7
Wuhan 7
Atlanta 6
Totale 9.539
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Nome #
Aspetti applicativi della tecnica di iperossigenazione dei mosti di uve bianche 225
Evaluation of a new colourimetric method for the determination of catechins in musts and wines 217
Valutazione di un nuovo metodo colorimetrico per la determinazione delle catechine nei mosti e nei vini 212
Antioxidant properties of different products and additives in white wine 187
Trattamento di succhi d'uva su membrane ultrafiltranti 186
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 179
BIOMETRIC STUDY OF ACETOIN PRODUCTION IN HANSENIASPORA GUILLIERMONDII AND KLOECKERA APICULATA 169
Biotechnological strategies for controlling wine oxidation 165
Using lean six sigma to target the voice of the customer (voc) in vine and wine decision making 164
Technological innovation and improved beer quality 163
Potential of high pressure homogenization to induce autolysis of wine yeasts 161
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 152
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 152
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone 146
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation 146
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production. 144
Higher alcohol and acetic acid production by apiculate wine yeasts 142
Effect of foliar application on phenolic compounds in Vitis vinifera; preliminary results 139
A survey on wines from organic viticulture from different European countries 138
Role of different oak wood chips in releasing volatile compounds in solutions simulating wine 136
Effects of raw material on the partition of some volatile compounds of grappa, a typical Italian spirit 130
RECENT ADVANCES IN THE PROCESS OF FLOTATION APPLIED TO THE CLARIFICATION OF GRAPE MUSTS 129
Biotechnological Strategies for Controlling Wine Oxidation 129
Wine packaging for market in containers other than glass 128
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 124
The oenological characteristics of commercial dry yeasts 124
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose 122
SELECTION AND ENOLOGICAL CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM TOCAI, PINOT AND MALVASIA GRAPES AND MUST FROM COLLIO AREA 121
RAPID ANALYSIS OF FREE MEDIUM-CHAIN FATTY ACIDS AND RELATED ETHYL ESTERS IN BEER USING SPE AND HRGC 121
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 118
The importance of the "viticulture model" on the aromatic properties of cv sauvignon blanc 115
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 114
EVALUATION OF THE ENOLOGICAL SUITABILITY OF SOME STRAINS OF SACCHAROMYCES CEREVISIAE FOR SAUVIGNON BLANC 112
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 112
Relationship between genotype and phenolic and aromatic fractions in cv chardonnay at grape harvest. First results 111
Yeasts-lactic bacteria co-inoculation 110
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 108
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate "Recioto" wine 107
Evaluation of Some Fixed Components for Unifloral Honey Characterization 107
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 104
A rapid method for the analysis of free fatty acids (C6-C12) and relative ethilic esters in beer using SPE technique combined with HRGC 103
Data driven approach to energy efficiency in wineries 102
The effect of cluster sun exposure and training system on methoxypyrazine concentration of Sauvignon blanc grapes 102
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 100
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 100
Alternative additives to SO2 99
Grape quality: Research on the relationships between grape composition and climatic variables 99
Pulsed electric fields processing of crushed grapes and effects on wine composition 99
Interaction between yeast autolysates and volatile compounds in wine and model solution 98
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 98
Consideration on certain stages of the production process of Grappa to obtain a quality distillate 97
QUALITATIVE CHARACTERISTICS OF ITALIAN BEERS 96
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines 96
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 96
Caractérisation du Picolit. Corrélations entre les variables sensorielles et les variables analytiques 95
Influence of the genotype on the methoxypyrazines content of Cabernet sauvignon cultivated in Friuli. 94
Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis 94
Polyphenols from wine for a possible use as cosmetic or nutraceutic products 93
Effect of Training System on Pinot noir grape and wine composition 91
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 91
Application of capillary gas chromatography to the analysis of butterfat: a study of several gas chromatographuc parameters related to the fatty acid composition analysis 90
New processes for production of limpid apple juice. Note II: Study and development of a non conventional industrial process 90
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 89
Research for a marker of the hyperoxygenation treatment of musts for the production of white wines 89
Prove di stabilizzazione tartarica di succhi d’uva mediante ultrafiltrazione 88
The effects of cluster thinning on some ripening parameters and wine quality 88
Ruolo dell’ossigeno nei processi di vinificazione ed affinamento dei vinI 87
Il ruolo dei microrganismi nella produzione dei vini destinati all'invecchiamento 87
Influence of genotype on the methoxypyrazines content of cabernet sauvignon cultivated in friuli 87
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges 85
Évaluation de la stabilité de la couleur des œnocyanines 85
Cinétiques de reaction pendant l'oxygénation des moûts 85
La chiarificazione dei mosti per flottazione 84
Caratterizzazione di preparati commerciali di tannino 84
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 84
Characterization of volatile components of unifloral honeys by capillary GC-MS with reversal of carier gas in sampling step 83
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 83
Study on periodical harvesting of grapes. Note I: composition of juice 83
Study on oenological characteristics of commercial dry yeasts 83
Application of CGC to the analysis of butter fat: a study of several gas chromatographic parameters related to the fatty acid composition determination 83
Evoluzione delle tecniche di analisi sensoriale dei vini 82
Determinazione degli aminoacidi nel mosto d’uva mediante GLC capillare 82
Glycerol and other fermentation products of apiculate wine yeasts 82
Inibizione della malolattica 81
Oxygen and wine 81
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 81
Lysozyme: a proposal to malolactic fermentation control 81
Contribution of selected apiculate yeasts isolated from grape and must to the aroma of cool climate winw Recioto and Amarone 81
Plyphenols from the wine for a possible use as cosmetic or nutraceutic products 81
Premiers resultats de l'application de la Flotttaion dans la clarification del mouts de raisin 80
Effects of sour rot on composition of the lipid fraction of different parts of the grape berry from Vitis vinifera cv. Fortana 80
Study on periodical harvesting of grapes. Note II: composition of low alcoholic beverages and wines 79
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 79
Relevant wine-making practices to lower sulfur dioxide 79
The barrels and the locals for their conservation. Study of climatic parameters 78
Analyse sensorielle des boissons fermentees comme indice de qualitè: proposition de verification de la credibilitè du control des erreurs 77
Legno, da contenitore a coadiuvante? 77
Phenolic and aromatic maturity as instruments for evaluating the training system: the case of Sauvignon in Friuli 76
RECHERCHE SUR UNE MÉTHODE SEMI-AUTOMATIQUE POUR L’ANALYSE DE L’ANHYDRIDE SULFUREUX DANS LES VINS 76
Caratteri qualitativi di mele coltivate nelle zone pedemontane del Friuli Venezia Giulia e loro attitudini alla trasformazione 75
Totale 10.917
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Categoria #
all - tutte 58.344
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 58.344
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020361 0 0 0 0 0 0 0 0 0 0 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
2023/2024916 104 59 33 95 99 106 50 52 70 61 61 126
2024/20253.142 106 233 178 224 244 287 247 305 343 242 733 0
Totale 15.923