IRIS
COMUZZO, Piergiorgio
 Distribuzione geografica
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Continente #
NA - Nord America 4.346
EU - Europa 1.888
AS - Asia 444
SA - Sud America 15
AF - Africa 13
Continente sconosciuto - Info sul continente non disponibili 9
OC - Oceania 4
Totale 6.719
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Nazione #
US - Stati Uniti d'America 4.323
IT - Italia 718
UA - Ucraina 440
CN - Cina 212
DE - Germania 198
FI - Finlandia 146
IE - Irlanda 94
SG - Singapore 87
FR - Francia 57
GB - Regno Unito 50
SE - Svezia 48
TR - Turchia 45
IN - India 39
BE - Belgio 28
IR - Iran 24
CA - Canada 23
CZ - Repubblica Ceca 23
VN - Vietnam 23
PL - Polonia 15
GR - Grecia 12
ES - Italia 10
TG - Togo 10
EU - Europa 9
RU - Federazione Russa 9
MD - Moldavia 7
AR - Argentina 6
HU - Ungheria 6
SI - Slovenia 5
AT - Austria 4
CL - Cile 4
AU - Australia 3
BG - Bulgaria 3
CO - Colombia 3
HK - Hong Kong 3
KR - Corea 3
PT - Portogallo 3
RO - Romania 3
TW - Taiwan 3
BR - Brasile 2
HR - Croazia 2
MG - Madagascar 2
NL - Olanda 2
RS - Serbia 2
UZ - Uzbekistan 2
AE - Emirati Arabi Uniti 1
EE - Estonia 1
EG - Egitto 1
GE - Georgia 1
JP - Giappone 1
ME - Montenegro 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
Totale 6.719
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Città #
Woodbridge 529
Chandler 454
Fairfield 454
Jacksonville 303
Houston 280
Ashburn 233
Ann Arbor 227
Udine 225
Wilmington 220
Seattle 192
Dearborn 174
Cambridge 149
Beijing 99
Dublin 93
Princeton 86
Singapore 63
New York 49
Izmir 41
San Diego 32
Redmond 31
Boardman 29
Rome 26
Des Moines 24
Brussels 23
Ogden 23
Helsinki 21
Dong Ket 20
Ottawa 19
Trieste 19
Bari 18
Kunming 16
Brno 15
San Giorgio di Nogaro 15
Hefei 14
Warsaw 14
Milan 13
Nanjing 13
Leawood 11
Munich 11
Bologna 10
Dallas 10
Falls Church 10
Lomé 10
San Mateo 10
Scafati 10
Andover 9
Norwalk 9
Turin 9
Zanjan 8
Augusta 7
Chisinau 7
Genoa 7
Guangzhou 7
Sacile 7
Codroipo 6
Los Angeles 6
Nanchang 6
Napoli 6
Paris 6
Torino 6
Borgomanero 5
Mendoza 5
Pignone 5
Sacramento 5
Sumperk 5
Trecenta 5
Trento 5
Bollate 4
Castelfranco Veneto 4
Florence 4
Jinan 4
Quartu Sant'elena 4
Venice 4
Vienna 4
Washington 4
Wiesbaden 4
Atessa 3
Athens 3
Auburn Hills 3
Darmstadt 3
Feletto Umberto 3
Grafing 3
Graniti 3
Hebei 3
Ho Chi Minh City 3
Istanbul 3
Livorno 3
Lyon 3
Naples 3
Olomouc 3
Oristano 3
Padova 3
Pasian di Prato 3
Pettorano Sul Gizio 3
Pune 3
Quarto d'Altino 3
Reggio Emilia 3
San Michele All'adige 3
Settimo Torinese 3
Toronto 3
Totale 4.587
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Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 207
Antioxidant properties of different products and additives in white wine 172
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 162
A case of spoilage in wurstel sold in an Italian supermarket 161
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility 155
Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.) 153
Acidification and pH Control in Red Wines 150
Potential of high pressure homogenization to induce autolysis of wine yeasts 146
Effect of Water Deficit and Severe Shoot Trimming on the Composition of Vitis vinifera L. ‘Merlot’ Grapes and Wines 145
Biotechnological strategies for controlling wine oxidation 145
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 142
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 138
Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds 135
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia 128
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 127
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality 125
A survey on wines from organic viticulture from different European countries 124
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 121
Biotechnological Strategies for Controlling Wine Oxidation 116
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 113
Approccio elettroanalitico per lo studio di antiossidanti ad uso enologico 106
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 105
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 101
Yeasts-lactic bacteria co-inoculation 97
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 93
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine. 92
Pulsed electric fields processing of crushed grapes and effects on wine composition 89
Potential Applications of High Pressure Homogenization in Winemaking: A Review 89
Interaction between yeast autolysates and volatile compounds in wine and model solution 88
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 87
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 87
Alternative additives to SO2 85
Chemical Composition and in vitro Antioxidant Activities of Some Nigerian Vegetables 84
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 82
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines 78
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 77
COMPARISON BETWEEN CEEBROSPINAL FLUID DENSITY IN PREGNANCY: PREECLAMPSIA, DIABETES AND HEALTY WOMEN 73
Studio della risposta fisiologica e qualitativa di Vitis vinifera ‘Tocai Friulano’ al deficit idrico attraverso un approccio multidisciplinare 73
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 73
Cerebrospinal Fluid and Anesthetic Solution: Density Comparison in Physiological Pregnacy, Preeclampsia and Diabetes 72
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine 72
Effect of pulsed light on selected properties of cut apple 72
Application of Pulsed Electric Fields on crushed grapes 70
Oxygen and wine 69
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 65
Relevant wine-making practices to lower sulfur dioxide 65
Effect of a yeast industrial lysate on the evolution of red wines after bottling [Effet d'un lysat industriel de levure sur l'évolution des vins rouges en bouteille] 64
Ossigeno e vino 64
Monitoring;organic wine; quality: analytical measurements and health related compounds 64
Caratterizzazione di preparati commerciali di tannino 63
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 63
Rapid detection of Brettanomyces bruxellensis in wine and beer 62
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 59
Ruolo dell'ossigeno e del legno nell'espressione dei caratteri varietali 57
Aglianico del Vulture, qualità legata all'ambiente 57
Legno, da contenitore a coadiuvante? 56
Dalla stabilizzazione sottrattiva alla conservativa 56
Hyperoxigenation 55
Chapter 20 - Aging on lees 55
SO2 - Management 53
Impieghi di tannini enologici commerciali 53
Defogliazione e aromi della Ribolla gialla 53
Pulsed electric field processing of red grapes (cv. Rondinella): Modifications of phenolic fraction and effects on wine evolution 53
USE OF OENOLOGICAL TANNINS: EXPERIENCE WITH CABERNET SAUVIGNON 52
Composizione chimica ed evoluzione del profilo aromatico di spumanti Ribolla gialla prodotti con diversi metodi di rifermentazione 52
Strategie per la riduzione dell'SO2 nelle prime fasi della vinificazione 50
Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines 50
Impiego di tannini in formulato liquido durante la fase di macerazione delle uve rosse 49
Refosco dal Peduncolo Rosso, un vitigno esigente 47
Utilizzo di derivati di lievito in enologia: aspetti sensoriali 45
A non-destructive method for quantifying Cu, monitoring its residues, and downy mildew incidence on grapevine leaves after the application of copper-based antifungals 44
Tanins oenologiques de differentes origines et formulations: des considerations pratiques sur des nouveaux produits liquides 42
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing 42
La valutazione della maturità dell'uva, un mezzo per incrementare la qualità dei vini 41
Etil fenilacetato come responsabile dell’odore di miele nell’Aglianico del Vulture 41
Tecniche analitiche a supporto dei profili sensoriali 41
La vinificazione delle uve ottenute da viticoltura biologica 40
Role des différents copeaux de bois de chene dans la libération de composés non volatils en solution modèle 40
Optimising the effectiveness of Copper treatments for low impact viticulture 40
Vino 38
Studio delle interazioni tra un preparato liquido di Quebracho e malvina in condizioni controllate 34
Tecniche conservative di vinificazione 34
Technological application of a yeast industrial derivative to tartaric and protein stabilization of white wines [Application technologique d'un lysat industriel de levure à la stabilisation tartrique et protéique des vins blancs] 34
Emploi des tanins oenologiques: expérience sur Cabernet Sauvignon 32
Effetto della permeabilità della chiusura e di diverse variabili ambientali sull'evoluzione di vini bianchi in bottiglia 29
Relazione tra composizione e proprietà antiossidanti di derivati di lievito commerciali 28
Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry 25
Study of white wine evolution, by electroanalytical and chemical approches, and multivariate analysis 24
Utilizzo dell’omogeneizzazione ad alta pressione per accelerare l’affinamento sulle fecce dei vini bianchi 17
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines 16
Sustainable approach to quality control of grape and wine 15
Improving Sustainable Viticulture and Winemaking Practices 14
Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine 14
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis 14
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 14
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2 9
Wine quality production and sustainability 8
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming 8
Study for the development of a rapid and non-destructive method for copper analysis in vineyards towards a precision fungal defense strategy 6
Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking 5
Totale 7.130
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Categoria #
all - tutte 23.678
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 23.678
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.648 0 65 62 211 97 267 177 188 216 188 54 123
2020/20211.147 46 121 93 157 67 106 35 125 148 60 127 62
2021/2022825 21 89 25 47 33 22 32 40 15 103 262 136
2022/2023981 103 109 16 137 88 251 11 54 124 21 39 28
2023/2024556 53 42 11 13 63 95 33 27 42 52 29 96
2024/2025138 110 28 0 0 0 0 0 0 0 0 0 0
Totale 7.134