IRIS
COMUZZO, Piergiorgio
 Distribuzione geografica
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Continente #
NA - Nord America 4.685
EU - Europa 2.329
AS - Asia 1.144
SA - Sud America 190
AF - Africa 25
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 9
Totale 8.392
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Nazione #
US - Stati Uniti d'America 4.642
IT - Italia 822
SG - Singapore 580
UA - Ucraina 443
CN - Cina 318
DE - Germania 248
FI - Finlandia 177
BR - Brasile 164
RU - Federazione Russa 162
IE - Irlanda 97
FR - Francia 78
GB - Regno Unito 67
SE - Svezia 50
TR - Turchia 50
KR - Corea 49
IN - India 43
CA - Canada 33
BE - Belgio 32
VN - Vietnam 26
IR - Iran 25
CZ - Repubblica Ceca 24
AT - Austria 16
ES - Italia 16
PL - Polonia 16
GR - Grecia 13
NL - Olanda 13
AR - Argentina 10
TG - Togo 10
EU - Europa 9
HU - Ungheria 8
MD - Moldavia 8
AU - Australia 6
TW - Taiwan 6
CL - Cile 5
CO - Colombia 5
HK - Hong Kong 5
MX - Messico 5
SI - Slovenia 5
ZA - Sudafrica 5
BD - Bangladesh 4
DK - Danimarca 4
JP - Giappone 4
LT - Lituania 4
NZ - Nuova Zelanda 4
PT - Portogallo 4
AZ - Azerbaigian 3
BG - Bulgaria 3
JO - Giordania 3
LV - Lettonia 3
MA - Marocco 3
PH - Filippine 3
RO - Romania 3
UZ - Uzbekistan 3
AE - Emirati Arabi Uniti 2
BO - Bolivia 2
CH - Svizzera 2
CY - Cipro 2
EE - Estonia 2
EG - Egitto 2
GE - Georgia 2
HR - Croazia 2
ID - Indonesia 2
IM - Isola di Man 2
IQ - Iraq 2
KZ - Kazakistan 2
MG - Madagascar 2
NO - Norvegia 2
PA - Panama 2
PE - Perù 2
PK - Pakistan 2
RS - Serbia 2
SA - Arabia Saudita 2
BH - Bahrain 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EC - Ecuador 1
GA - Gabon 1
HN - Honduras 1
KG - Kirghizistan 1
LK - Sri Lanka 1
ME - Montenegro 1
NG - Nigeria 1
NI - Nicaragua 1
OM - Oman 1
TH - Thailandia 1
TJ - Tagikistan 1
VE - Venezuela 1
Totale 8.392
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Città #
Woodbridge 529
Chandler 454
Fairfield 454
Singapore 424
Jacksonville 303
Houston 280
Udine 238
Ashburn 235
Ann Arbor 227
Wilmington 220
Seattle 192
Dearborn 174
Beijing 167
Cambridge 149
Boardman 130
Dublin 96
Princeton 86
New York 58
Helsinki 49
Seoul 46
Izmir 41
Milan 34
San Diego 32
Los Angeles 31
Redmond 31
Brussels 27
Rome 27
Des Moines 24
Ogden 23
Dong Ket 20
Ottawa 20
Trieste 20
Munich 19
Bari 18
Kunming 16
Brno 15
San Giorgio di Nogaro 15
Hefei 14
Padova 14
San Michele al Tagliamento 14
Warsaw 14
Bologna 13
Nanjing 13
Vienna 13
Guangzhou 12
Dallas 11
Leawood 11
São Paulo 11
Falls Church 10
Lomé 10
Nuremberg 10
San Mateo 10
Scafati 10
Andover 9
Falkenstein 9
Norwalk 9
Turin 9
Venice 9
Santa Clara 8
Zanjan 8
Atlanta 7
Augusta 7
Chisinau 7
Frankfurt am Main 7
Genoa 7
Paris 7
Rio de Janeiro 7
Sacile 7
Toronto 7
Boston 6
Charlotte 6
Codroipo 6
Florence 6
London 6
Nanchang 6
Napoli 6
Pordenone 6
Torino 6
Adelaide 5
Amsterdam 5
Borgomanero 5
Brooklyn 5
Düsseldorf 5
Mendoza 5
Pignone 5
Sacramento 5
San Francisco 5
Shanghai 5
Sumperk 5
Trecenta 5
Trento 5
Washington 5
Athens 4
Bollate 4
Castelfranco Veneto 4
Ho Chi Minh City 4
Istanbul 4
Jinan 4
Madrid 4
Phoenix 4
Totale 5.394
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Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 219
Antioxidant properties of different products and additives in white wine 187
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 179
A case of spoilage in wurstel sold in an Italian supermarket 178
Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.) 177
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility 171
Acidification and pH Control in Red Wines 168
Biotechnological strategies for controlling wine oxidation 167
Potential of high pressure homogenization to induce autolysis of wine yeasts 162
Effect of Water Deficit and Severe Shoot Trimming on the Composition of Vitis vinifera L. ‘Merlot’ Grapes and Wines 159
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 153
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 152
Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds 146
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 144
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia 144
A survey on wines from organic viticulture from different European countries 139
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality 135
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines 132
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 131
Biotechnological Strategies for Controlling Wine Oxidation 129
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 127
Approccio elettroanalitico per lo studio di antiossidanti ad uso enologico 126
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 115
Yeasts-lactic bacteria co-inoculation 112
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 112
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 105
Alternative additives to SO2 101
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 101
Potential Applications of High Pressure Homogenization in Winemaking: A Review 101
Pulsed electric fields processing of crushed grapes and effects on wine composition 100
Interaction between yeast autolysates and volatile compounds in wine and model solution 99
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 99
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine. 99
Studio della risposta fisiologica e qualitativa di Vitis vinifera ‘Tocai Friulano’ al deficit idrico attraverso un approccio multidisciplinare 97
Chemical Composition and in vitro Antioxidant Activities of Some Nigerian Vegetables 97
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 97
Effect of pulsed light on selected properties of cut apple 91
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 89
Cerebrospinal Fluid and Anesthetic Solution: Density Comparison in Physiological Pregnacy, Preeclampsia and Diabetes 87
Caratterizzazione di preparati commerciali di tannino 85
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 85
Rapid detection of Brettanomyces bruxellensis in wine and beer 84
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] 83
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 83
Application of Pulsed Electric Fields on crushed grapes 83
Oxygen and wine 82
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 81
COMPARISON BETWEEN CEEBROSPINAL FLUID DENSITY IN PREGNANCY: PREECLAMPSIA, DIABETES AND HEALTY WOMEN 81
Relevant wine-making practices to lower sulfur dioxide 80
Legno, da contenitore a coadiuvante? 79
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine 79
Pulsed electric field processing of red grapes (cv. Rondinella): Modifications of phenolic fraction and effects on wine evolution 78
Dalla stabilizzazione sottrattiva alla conservativa 76
Monitoring;organic wine; quality: analytical measurements and health related compounds 76
Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines 76
Aglianico del Vulture, qualità legata all'ambiente 75
Ossigeno e vino 75
Hyperoxigenation 74
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 72
Defogliazione e aromi della Ribolla gialla 72
Composizione chimica ed evoluzione del profilo aromatico di spumanti Ribolla gialla prodotti con diversi metodi di rifermentazione 71
SO2 - Management 70
Ruolo dell'ossigeno e del legno nell'espressione dei caratteri varietali 69
Chapter 20 - Aging on lees 69
Impieghi di tannini enologici commerciali 66
A non-destructive method for quantifying Cu, monitoring its residues, and downy mildew incidence on grapevine leaves after the application of copper-based antifungals 66
USE OF OENOLOGICAL TANNINS: EXPERIENCE WITH CABERNET SAUVIGNON 65
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing 65
Impiego di tannini in formulato liquido durante la fase di macerazione delle uve rosse 63
Strategie per la riduzione dell'SO2 nelle prime fasi della vinificazione 62
Refosco dal Peduncolo Rosso, un vitigno esigente 60
Utilizzo di derivati di lievito in enologia: aspetti sensoriali 60
Optimising the effectiveness of Copper treatments for low impact viticulture 55
Effetto della permeabilità della chiusura e di diverse variabili ambientali sull'evoluzione di vini bianchi in bottiglia 54
Tecniche analitiche a supporto dei profili sensoriali 54
La valutazione della maturità dell'uva, un mezzo per incrementare la qualità dei vini 53
La vinificazione delle uve ottenute da viticoltura biologica 53
Role des différents copeaux de bois de chene dans la libération de composés non volatils en solution modèle 53
Etil fenilacetato come responsabile dell’odore di miele nell’Aglianico del Vulture 52
Tanins oenologiques de differentes origines et formulations: des considerations pratiques sur des nouveaux produits liquides 51
Vino 49
Tecniche conservative di vinificazione 46
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines 45
Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine 45
Studio delle interazioni tra un preparato liquido di Quebracho e malvina in condizioni controllate 44
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] 44
Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry 42
Study of white wine evolution, by electroanalytical and chemical approches, and multivariate analysis 42
Emploi des tanins oenologiques: expérience sur Cabernet Sauvignon 42
Relazione tra composizione e proprietà antiossidanti di derivati di lievito commerciali 42
Utilizzo dell’omogeneizzazione ad alta pressione per accelerare l’affinamento sulle fecce dei vini bianchi 41
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 40
Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking 35
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis 33
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2 32
Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling 30
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming 29
Improving Sustainable Viticulture and Winemaking Practices 27
Sustainable approach to quality control of grape and wine 27
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water 26
Totale 8.758
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Categoria #
all - tutte 33.085
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 33.085
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020123 0 0 0 0 0 0 0 0 0 0 0 123
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
2024/20251.845 110 151 93 115 136 138 155 132 228 154 375 58
Totale 8.841