IRIS
COMUZZO, Piergiorgio
 Distribuzione geografica
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Continente #
NA - Nord America 6.397
AS - Asia 3.172
EU - Europa 2.920
SA - Sud America 484
AF - Africa 87
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 9
Totale 13.082
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Nazione #
US - Stati Uniti d'America 6.288
SG - Singapore 1.545
IT - Italia 962
CN - Cina 662
UA - Ucraina 448
BR - Brasile 377
DE - Germania 309
HK - Hong Kong 288
FI - Finlandia 221
FR - Francia 201
VN - Vietnam 193
RU - Federazione Russa 173
GB - Regno Unito 128
IE - Irlanda 105
IN - India 100
BD - Bangladesh 72
CA - Canada 69
SE - Svezia 66
KR - Corea 55
TR - Turchia 54
AR - Argentina 45
ES - Italia 40
PL - Polonia 38
NL - Olanda 37
BE - Belgio 35
CZ - Repubblica Ceca 28
JP - Giappone 27
MX - Messico 27
ZA - Sudafrica 26
IR - Iran 25
AT - Austria 24
GR - Grecia 20
IQ - Iraq 18
PK - Pakistan 18
CO - Colombia 16
CL - Cile 15
ID - Indonesia 13
PT - Portogallo 13
UZ - Uzbekistan 13
EC - Ecuador 12
HU - Ungheria 11
LT - Lituania 11
MA - Marocco 10
PH - Filippine 10
SA - Arabia Saudita 10
TG - Togo 10
EU - Europa 9
MD - Moldavia 8
SI - Slovenia 8
TN - Tunisia 8
AU - Australia 7
TW - Taiwan 7
VE - Venezuela 7
AE - Emirati Arabi Uniti 6
DZ - Algeria 6
JO - Giordania 6
KE - Kenya 6
KZ - Kazakistan 6
MY - Malesia 6
TH - Thailandia 6
AZ - Azerbaigian 5
CH - Svizzera 5
DK - Danimarca 5
NZ - Nuova Zelanda 5
RO - Romania 5
OM - Oman 4
PY - Paraguay 4
BG - Bulgaria 3
BH - Bahrain 3
CY - Cipro 3
EG - Egitto 3
ET - Etiopia 3
GE - Georgia 3
LV - Lettonia 3
MG - Madagascar 3
NP - Nepal 3
PE - Perù 3
UY - Uruguay 3
BB - Barbados 2
BF - Burkina Faso 2
BO - Bolivia 2
DO - Repubblica Dominicana 2
EE - Estonia 2
GA - Gabon 2
HR - Croazia 2
IM - Isola di Man 2
JM - Giamaica 2
KG - Kirghizistan 2
LB - Libano 2
NG - Nigeria 2
NI - Nicaragua 2
NO - Norvegia 2
PA - Panama 2
RS - Serbia 2
AL - Albania 1
BW - Botswana 1
CD - Congo 1
CG - Congo 1
CI - Costa d'Avorio 1
GD - Grenada 1
Totale 13.068
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Città #
Singapore 834
Ashburn 554
Woodbridge 529
Fairfield 455
Chandler 454
San Jose 325
Beijing 322
Jacksonville 307
Houston 291
Hong Kong 280
Udine 252
Ann Arbor 227
Wilmington 220
Seattle 195
Council Bluffs 185
Dearborn 174
Cambridge 149
Boardman 141
Los Angeles 131
New York 109
Dublin 104
Lauterbourg 95
Princeton 86
Dallas 79
Helsinki 77
Ho Chi Minh City 66
Munich 54
Hefei 49
Buffalo 48
Milan 46
Seoul 46
Hanoi 41
Izmir 41
São Paulo 41
Warsaw 34
Orem 33
Santa Clara 33
The Dalles 33
Rome 32
San Diego 32
Redmond 31
Redondo Beach 29
Brussels 27
Des Moines 26
Tokyo 25
Ogden 23
Trieste 23
Brooklyn 22
Amsterdam 21
Denver 21
Nuremberg 21
Dong Ket 20
Ottawa 20
Atlanta 19
Chennai 19
Montreal 19
Bari 18
Poplar 18
Stockholm 18
Vienna 17
Kunming 16
Bologna 15
Brno 15
San Giorgio di Nogaro 15
Frankfurt am Main 14
Johannesburg 14
Padova 14
Paris 14
Phoenix 14
Rio de Janeiro 14
San Michele al Tagliamento 14
Boston 13
Manchester 13
Nanjing 13
Turku 13
Guangzhou 12
San Francisco 12
Toronto 12
Venice 12
Leawood 11
London 11
Tashkent 11
Turin 11
Charlotte 10
Falls Church 10
Lomé 10
Mexico City 10
San Mateo 10
Scafati 10
Shanghai 10
Andover 9
Chicago 9
Falkenstein 9
Mumbai 9
Norwalk 9
Brasília 8
Rivignano 8
Santiago 8
Zanjan 8
Augusta 7
Totale 8.098
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Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 285
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 264
Antioxidant properties of different products and additives in white wine 253
A case of spoilage in wurstel sold in an Italian supermarket 226
Biotechnological strategies for controlling wine oxidation 219
Effect of Water Deficit and Severe Shoot Trimming on the Composition of Vitis vinifera L. ‘Merlot’ Grapes and Wines 217
Potential of high pressure homogenization to induce autolysis of wine yeasts 217
Acidification and pH Control in Red Wines 217
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines 213
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility 210
Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.) 210
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 200
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 200
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 196
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia 189
A survey on wines from organic viticulture from different European countries 184
Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds 184
Biotechnological Strategies for Controlling Wine Oxidation 183
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality 182
Approccio elettroanalitico per lo studio di antiossidanti ad uso enologico 177
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 165
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 156
Chemical Composition and in vitro Antioxidant Activities of Some Nigerian Vegetables 156
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 155
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 154
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 152
Alternative additives to SO2 151
Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines 146
Legno, da contenitore a coadiuvante? 144
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 142
Application of Pulsed Electric Fields on crushed grapes 139
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 138
Caratterizzazione di preparati commerciali di tannino 137
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 136
Pulsed electric fields processing of crushed grapes and effects on wine composition 136
Yeasts-lactic bacteria co-inoculation 132
Interaction between yeast autolysates and volatile compounds in wine and model solution 131
Cerebrospinal Fluid and Anesthetic Solution: Density Comparison in Physiological Pregnacy, Preeclampsia and Diabetes 131
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 130
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water 129
Studio della risposta fisiologica e qualitativa di Vitis vinifera ‘Tocai Friulano’ al deficit idrico attraverso un approccio multidisciplinare 129
Aglianico del Vulture, qualità legata all'ambiente 127
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 127
Monitoring;organic wine; quality: analytical measurements and health related compounds 126
Potential Applications of High Pressure Homogenization in Winemaking: A Review 126
Pulsed electric field processing of red grapes (cv. Rondinella): Modifications of phenolic fraction and effects on wine evolution 123
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine. 121
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing 121
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 120
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 119
Composizione chimica ed evoluzione del profilo aromatico di spumanti Ribolla gialla prodotti con diversi metodi di rifermentazione 119
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] 118
Rapid detection of Brettanomyces bruxellensis in wine and beer 118
A non-destructive method for quantifying Cu, monitoring its residues, and downy mildew incidence on grapevine leaves after the application of copper-based antifungals 118
Defogliazione e aromi della Ribolla gialla 117
Chapter 20 - Aging on lees 117
Effetto della permeabilità della chiusura e di diverse variabili ambientali sull'evoluzione di vini bianchi in bottiglia 116
Dalla stabilizzazione sottrattiva alla conservativa 115
Effect of pulsed light on selected properties of cut apple 115
Hyperoxigenation 109
Impiego di tannini in formulato liquido durante la fase di macerazione delle uve rosse 109
Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine 108
Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling 107
COMPARISON BETWEEN CEEBROSPINAL FLUID DENSITY IN PREGNANCY: PREECLAMPSIA, DIABETES AND HEALTY WOMEN 107
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine 106
Oxygen and wine 105
Study of white wine evolution, by electroanalytical and chemical approches, and multivariate analysis 102
Relevant wine-making practices to lower sulfur dioxide 101
A new step toward the comprehensive valorisation of grape marc through subcritical water extraction of polysaccharides 100
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 100
Chitosan from mushroom by-products: sustainable extraction process and winemaking application 97
Ossigeno e vino 96
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines 95
SO2 - Management 95
Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry 94
USE OF OENOLOGICAL TANNINS: EXPERIENCE WITH CABERNET SAUVIGNON 94
Impieghi di tannini enologici commerciali 94
Ruolo dell'ossigeno e del legno nell'espressione dei caratteri varietali 93
Utilizzo di derivati di lievito in enologia: aspetti sensoriali 90
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis 89
Tecniche analitiche a supporto dei profili sensoriali 89
Optimising the effectiveness of Copper treatments for low impact viticulture 89
Refosco dal Peduncolo Rosso, un vitigno esigente 86
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 84
Strategie per la riduzione dell'SO2 nelle prime fasi della vinificazione 83
Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking 82
Etil fenilacetato come responsabile dell’odore di miele nell’Aglianico del Vulture 78
La vinificazione delle uve ottenute da viticoltura biologica 77
Utilizzo dell’omogeneizzazione ad alta pressione per accelerare l’affinamento sulle fecce dei vini bianchi 75
Improving Sustainable Viticulture and Winemaking Practices 74
Role des différents copeaux de bois de chene dans la libération de composés non volatils en solution modèle 74
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2 73
La valutazione della maturità dell'uva, un mezzo per incrementare la qualità dei vini 73
Tanins oenologiques de differentes origines et formulations: des considerations pratiques sur des nouveaux produits liquides 72
Vino 71
Simultaneous recovery of bioactive compounds from winemaking by-products by green subcritical fluids 70
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] 69
Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces 68
Tecniche conservative di vinificazione 67
Relazione tra composizione e proprietà antiossidanti di derivati di lievito commerciali 65
Totale 12.988
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Categoria #
all - tutte 47.746
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 47.746
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202162 0 0 0 0 0 0 0 0 0 0 0 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
2025/20264.327 338 344 269 513 634 397 580 160 342 335 280 135
Totale 13.552