IRIS
COMUZZO, Piergiorgio
 Distribuzione geografica
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Continente #
NA - Nord America 5.408
EU - Europa 2.617
AS - Asia 2.415
SA - Sud America 400
AF - Africa 50
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 9
Totale 10.910
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Nazione #
US - Stati Uniti d'America 5.328
SG - Singapore 1.174
IT - Italia 893
CN - Cina 574
UA - Ucraina 445
BR - Brasile 330
DE - Germania 293
HK - Hong Kong 262
FI - Finlandia 192
RU - Federazione Russa 166
VN - Vietnam 108
GB - Regno Unito 105
IE - Irlanda 103
FR - Francia 93
IN - India 71
SE - Svezia 62
CA - Canada 54
KR - Corea 51
TR - Turchia 51
ES - Italia 35
PL - Polonia 35
AR - Argentina 32
BE - Belgio 32
CZ - Repubblica Ceca 26
NL - Olanda 26
IR - Iran 25
AT - Austria 24
MX - Messico 19
ZA - Sudafrica 19
JP - Giappone 18
GR - Grecia 14
PT - Portogallo 13
BD - Bangladesh 12
CL - Cile 11
LT - Lituania 10
TG - Togo 10
CO - Colombia 9
EU - Europa 9
HU - Ungheria 9
EC - Ecuador 8
IQ - Iraq 8
MD - Moldavia 8
ID - Indonesia 7
AU - Australia 6
MA - Marocco 6
PK - Pakistan 6
TW - Taiwan 6
UZ - Uzbekistan 6
DK - Danimarca 5
SI - Slovenia 5
NZ - Nuova Zelanda 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
AZ - Azerbaigian 3
BG - Bulgaria 3
CH - Svizzera 3
GE - Georgia 3
JO - Giordania 3
LV - Lettonia 3
PH - Filippine 3
RO - Romania 3
SA - Arabia Saudita 3
BH - Bahrain 2
BO - Bolivia 2
CY - Cipro 2
EE - Estonia 2
EG - Egitto 2
GA - Gabon 2
HR - Croazia 2
IM - Isola di Man 2
KZ - Kazakistan 2
MG - Madagascar 2
MY - Malesia 2
NO - Norvegia 2
OM - Oman 2
PA - Panama 2
PE - Perù 2
RS - Serbia 2
TH - Thailandia 2
TN - Tunisia 2
UY - Uruguay 2
BB - Barbados 1
BW - Botswana 1
CD - Congo 1
CI - Costa d'Avorio 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
ET - Etiopia 1
HN - Honduras 1
KE - Kenya 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
ME - Montenegro 1
MN - Mongolia 1
NG - Nigeria 1
NI - Nicaragua 1
NP - Nepal 1
NR - Nauru 1
TJ - Tagikistan 1
Totale 10.909
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Città #
Singapore 592
Woodbridge 529
Chandler 454
Fairfield 454
Ashburn 439
Beijing 306
Jacksonville 304
Houston 288
Hong Kong 258
Udine 250
Ann Arbor 227
Wilmington 220
Seattle 195
Dearborn 174
Cambridge 149
Boardman 131
Los Angeles 113
Dublin 102
New York 88
Princeton 86
Dallas 71
Munich 54
Hefei 49
Helsinki 49
Seoul 46
Buffalo 44
Izmir 41
Milan 41
Ho Chi Minh City 37
São Paulo 35
San Diego 32
Redmond 31
Warsaw 31
Redondo Beach 29
Rome 28
Brussels 27
Des Moines 24
Ogden 23
Trieste 23
Hanoi 22
Dong Ket 20
Ottawa 20
Bari 18
Tokyo 18
Brooklyn 17
Vienna 17
Amsterdam 16
Kunming 16
Nuremberg 16
Poplar 16
Brno 15
Denver 15
Orem 15
San Giorgio di Nogaro 15
Santa Clara 15
Bologna 14
Padova 14
San Michele al Tagliamento 14
Stockholm 14
Atlanta 13
Chennai 13
Nanjing 13
Rio de Janeiro 13
Turku 13
Boston 12
Guangzhou 12
Montreal 12
Venice 12
Leawood 11
Phoenix 11
Falls Church 10
Lomé 10
Manchester 10
Mexico City 10
Paris 10
San Mateo 10
Scafati 10
Andover 9
Falkenstein 9
Johannesburg 9
Norwalk 9
Toronto 9
Turin 9
Frankfurt am Main 8
London 8
Mumbai 8
Rivignano 8
San Francisco 8
Zanjan 8
Augusta 7
Brasília 7
Chisinau 7
Genoa 7
Sacile 7
Charlotte 6
Codroipo 6
Curitiba 6
Florence 6
Fortaleza 6
Gorizia 6
Totale 6.779
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Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 247
Antioxidant properties of different products and additives in white wine 219
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 215
Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.) 203
A case of spoilage in wurstel sold in an Italian supermarket 202
Effect of Water Deficit and Severe Shoot Trimming on the Composition of Vitis vinifera L. ‘Merlot’ Grapes and Wines 198
Biotechnological strategies for controlling wine oxidation 195
Acidification and pH Control in Red Wines 195
Potential of high pressure homogenization to induce autolysis of wine yeasts 190
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility 190
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 180
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 180
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 178
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines 173
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia 167
A survey on wines from organic viticulture from different European countries 165
Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds 162
Biotechnological Strategies for Controlling Wine Oxidation 162
Approccio elettroanalitico per lo studio di antiossidanti ad uso enologico 158
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality 149
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 144
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 143
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 139
Chemical Composition and in vitro Antioxidant Activities of Some Nigerian Vegetables 138
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 134
Alternative additives to SO2 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
Yeasts-lactic bacteria co-inoculation 124
Legno, da contenitore a coadiuvante? 122
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
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
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 115
Studio della risposta fisiologica e qualitativa di Vitis vinifera ‘Tocai Friulano’ al deficit idrico attraverso un approccio multidisciplinare 115
Application of Pulsed Electric Fields on crushed grapes 112
Potential Applications of High Pressure Homogenization in Winemaking: A Review 112
Cerebrospinal Fluid and Anesthetic Solution: Density Comparison in Physiological Pregnacy, Preeclampsia and Diabetes 111
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine. 111
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] 110
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 110
Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines 109
Pulsed electric field processing of red grapes (cv. Rondinella): Modifications of phenolic fraction and effects on wine evolution 105
Monitoring;organic wine; quality: analytical measurements and health related compounds 103
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 102
Aglianico del Vulture, qualità legata all'ambiente 102
Effect of pulsed light on selected properties of cut apple 102
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 102
Rapid detection of Brettanomyces bruxellensis in wine and beer 100
Dalla stabilizzazione sottrattiva alla conservativa 99
Oxygen and wine 96
Defogliazione e aromi della Ribolla gialla 96
COMPARISON BETWEEN CEEBROSPINAL FLUID DENSITY IN PREGNANCY: PREECLAMPSIA, DIABETES AND HEALTY WOMEN 95
Composizione chimica ed evoluzione del profilo aromatico di spumanti Ribolla gialla prodotti con diversi metodi di rifermentazione 93
Effetto della permeabilità della chiusura e di diverse variabili ambientali sull'evoluzione di vini bianchi in bottiglia 92
Chapter 20 - Aging on lees 92
Hyperoxigenation 91
A non-destructive method for quantifying Cu, monitoring its residues, and downy mildew incidence on grapevine leaves after the application of copper-based antifungals 91
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine 90
Relevant wine-making practices to lower sulfur dioxide 89
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing 89
Ossigeno e vino 87
Impiego di tannini in formulato liquido durante la fase di macerazione delle uve rosse 87
Ruolo dell'ossigeno e del legno nell'espressione dei caratteri varietali 85
SO2 - Management 84
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 84
Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine 78
USE OF OENOLOGICAL TANNINS: EXPERIENCE WITH CABERNET SAUVIGNON 78
Impieghi di tannini enologici commerciali 77
Utilizzo di derivati di lievito in enologia: aspetti sensoriali 77
Study of white wine evolution, by electroanalytical and chemical approches, and multivariate analysis 75
Strategie per la riduzione dell'SO2 nelle prime fasi della vinificazione 74
Refosco dal Peduncolo Rosso, un vitigno esigente 74
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines 72
Tecniche analitiche a supporto dei profili sensoriali 72
Optimising the effectiveness of Copper treatments for low impact viticulture 72
La vinificazione delle uve ottenute da viticoltura biologica 69
Role des différents copeaux de bois de chene dans la libération de composés non volatils en solution modèle 67
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 67
Utilizzo dell’omogeneizzazione ad alta pressione per accelerare l’affinamento sulle fecce dei vini bianchi 66
Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry 66
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2 65
Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking 65
Etil fenilacetato come responsabile dell’odore di miele nell’Aglianico del Vulture 64
Vino 64
La valutazione della maturità dell'uva, un mezzo per incrementare la qualità dei vini 63
Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling 62
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water 62
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis 62
Tanins oenologiques de differentes origines et formulations: des considerations pratiques sur des nouveaux produits liquides 60
A new step toward the comprehensive valorisation of grape marc through subcritical water extraction of polysaccharides 59
Simultaneous recovery of bioactive compounds from winemaking by-products by green subcritical fluids 58
Tecniche conservative di vinificazione 57
Improving Sustainable Viticulture and Winemaking Practices 56
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] 55
Emploi des tanins oenologiques: expérience sur Cabernet Sauvignon 54
Relazione tra composizione e proprietà antiossidanti di derivati di lievito commerciali 54
Studio delle interazioni tra un preparato liquido di Quebracho e malvina in condizioni controllate 53
Totale 11.004
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Categoria #
all - tutte 41.816
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 41.816
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021663 0 0 0 0 0 106 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
2024/20252.229 110 151 93 115 136 138 155 132 228 154 375 442
2025/20262.152 338 344 269 513 634 54 0 0 0 0 0 0
Totale 11.377