IRIS
COMUZZO, Piergiorgio
 Distribuzione geografica
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Continente #
NA - Nord America 7.031
AS - Asia 3.223
EU - Europa 3.004
SA - Sud America 506
Continente sconosciuto - Info sul continente non disponibili 490
AF - Africa 89
OC - Oceania 16
Totale 14.359
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Nazione #
US - Stati Uniti d'America 6.900
SG - Singapore 1.555
IT - Italia 1.027
CN - Cina 672
UA - Ucraina 448
BR - Brasile 387
DE - Germania 311
HK - Hong Kong 295
FI - Finlandia 221
FR - Francia 204
VN - Vietnam 195
RU - Federazione Russa 173
GB - Regno Unito 128
IE - Irlanda 106
IN - India 104
CA - Canada 78
BD - Bangladesh 76
SE - Svezia 66
KR - Corea 56
TR - Turchia 54
AR - Argentina 46
ES - Italia 42
NL - Olanda 39
PL - Polonia 39
BE - Belgio 36
MX - Messico 30
CZ - Repubblica Ceca 28
JP - Giappone 28
ZA - Sudafrica 26
IR - Iran 25
AT - Austria 24
CO - Colombia 21
GR - Grecia 20
PK - Pakistan 19
IQ - Iraq 18
CL - Cile 17
ID - Indonesia 17
EC - Ecuador 13
PT - Portogallo 13
UZ - Uzbekistan 13
HU - Ungheria 11
LT - Lituania 11
PH - Filippine 11
MA - Marocco 10
SA - Arabia Saudita 10
TG - Togo 10
VE - Venezuela 10
AU - Australia 9
EU - Europa 9
MD - Moldavia 8
SI - Slovenia 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
JO - Giordania 7
KE - Kenya 7
TH - Thailandia 7
TW - Taiwan 7
DZ - Algeria 6
KZ - Kazakistan 6
MY - Malesia 6
NZ - Nuova Zelanda 6
RO - Romania 6
AZ - Azerbaigian 5
CH - Svizzera 5
DK - Danimarca 5
NO - Norvegia 4
OM - Oman 4
PY - Paraguay 4
RS - Serbia 4
BF - Burkina Faso 3
BG - Bulgaria 3
BH - Bahrain 3
CY - Cipro 3
EG - Egitto 3
ET - Etiopia 3
GE - Georgia 3
HN - Honduras 3
HR - Croazia 3
LK - Sri Lanka 3
LV - Lettonia 3
MG - Madagascar 3
NI - Nicaragua 3
NP - Nepal 3
PE - Perù 3
UY - Uruguay 3
BB - Barbados 2
BO - Bolivia 2
DO - Repubblica Dominicana 2
EE - Estonia 2
GA - Gabon 2
IM - Isola di Man 2
JM - Giamaica 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
NG - Nigeria 2
PA - Panama 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BM - Bermuda 1
Totale 13.856
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Città #
Singapore 841
Ashburn 599
Woodbridge 529
Fairfield 455
Chandler 454
San Jose 398
Beijing 325
Jacksonville 310
Houston 294
Council Bluffs 289
Hong Kong 287
Udine 252
Ann Arbor 227
Wilmington 220
Seattle 196
Dearborn 174
Cambridge 149
Los Angeles 144
Boardman 141
New York 117
Dublin 104
Lauterbourg 95
Dallas 91
Princeton 87
Helsinki 77
Ho Chi Minh City 66
Milan 60
Munich 54
Santa Clara 52
Buffalo 49
Hefei 49
Seoul 46
São Paulo 43
Hanoi 41
Izmir 41
Rome 39
Orem 37
Warsaw 34
The Dalles 33
San Diego 32
Redmond 31
Redondo Beach 29
Brussels 27
Des Moines 26
Tokyo 25
Brooklyn 24
Atlanta 23
Ogden 23
Trieste 23
Denver 22
Phoenix 22
Amsterdam 21
Nuremberg 21
Bari 20
Bologna 20
Dong Ket 20
Ottawa 20
Chennai 19
Montreal 19
Poplar 18
Stockholm 18
Chicago 17
San Francisco 17
Vienna 17
Kunming 16
Paris 16
Boston 15
Brno 15
San Giorgio di Nogaro 15
Toronto 15
Frankfurt am Main 14
Johannesburg 14
Manchester 14
Padova 14
Rio de Janeiro 14
San Michele al Tagliamento 14
Charlotte 13
Nanjing 13
Turku 13
Guangzhou 12
Venice 12
Leawood 11
London 11
Tashkent 11
Turin 11
Falls Church 10
Lomé 10
Mexico City 10
San Mateo 10
Scafati 10
Shanghai 10
Andover 9
Augusta 9
Falkenstein 9
Mumbai 9
Norwalk 9
Brasília 8
Curitiba 8
Genoa 8
Rivignano 8
Totale 8.473
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Nome #
Effect of Water Deficit and Severe Shoot Trimming on the Composition of Vitis vinifera L. ‘Merlot’ Grapes and Wines 323
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 290
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 287
Antioxidant properties of different products and additives in white wine 258
Potential of high pressure homogenization to induce autolysis of wine yeasts 250
A case of spoilage in wurstel sold in an Italian supermarket 236
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 227
Biotechnological strategies for controlling wine oxidation 225
Acidification and pH Control in Red Wines 219
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility 218
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines 218
Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.) 212
Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: A comparison with sulfur dioxide, ascorbic acid and glutathione 210
Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking 208
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia 194
Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds 193
A survey on wines from organic viticulture from different European countries 192
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality 190
Biotechnological Strategies for Controlling Wine Oxidation 187
Approccio elettroanalitico per lo studio di antiossidanti ad uso enologico 184
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 173
Chemical Composition and in vitro Antioxidant Activities of Some Nigerian Vegetables 163
Impiego di carbossimetilcellulosa in enologia. 1: Solubilizzazione ed effetto colloide protettore in rapporto ad altri additivi 161
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection 159
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 156
Ethyl phenylacetate as the probable responsible of honey-like character in Aglianico del Vulture wine 155
Alternative additives to SO2 155
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 150
Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines 149
Legno, da contenitore a coadiuvante? 146
Application of Pulsed Electric Fields on crushed grapes 145
Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures 142
Pulsed electric fields processing of crushed grapes and effects on wine composition 141
Caratterizzazione di preparati commerciali di tannino 140
Esperienze di trattamento dei vini con tannini e impiego di beta-glucanasi 138
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water 137
Yeasts-lactic bacteria co-inoculation 137
Sweet-like off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the mainly involved compound 137
Studio della risposta fisiologica e qualitativa di Vitis vinifera ‘Tocai Friulano’ al deficit idrico attraverso un approccio multidisciplinare 134
Aglianico del Vulture, qualità legata all'ambiente 133
Interaction between yeast autolysates and volatile compounds in wine and model solution 133
Cerebrospinal Fluid and Anesthetic Solution: Density Comparison in Physiological Pregnacy, Preeclampsia and Diabetes 133
Etil fenilacetato come responsabile dell'odore di miele nell'Aglianico del Vulture 129
Monitoring;organic wine; quality: analytical measurements and health related compounds 128
Potential Applications of High Pressure Homogenization in Winemaking: A Review 128
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine. 127
Composizione chimica ed evoluzione del profilo aromatico di spumanti Ribolla gialla prodotti con diversi metodi di rifermentazione 127
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing 127
Derivati di lievito: caratteristiche compositive e aspetti pratici legati all'impiego enologico 126
Effect of pulsed light on selected properties of cut apple 126
Chapter 20 - Aging on lees 126
A non-destructive method for quantifying Cu, monitoring its residues, and downy mildew incidence on grapevine leaves after the application of copper-based antifungals 126
Impiego di prodotti commerciali a base di polisaccaridi estratti da pareti di lievito 125
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] 124
Pulsed electric field processing of red grapes (cv. Rondinella): Modifications of phenolic fraction and effects on wine evolution 124
Rapid detection of Brettanomyces bruxellensis in wine and beer 122
Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling 120
Defogliazione e aromi della Ribolla gialla 120
Effetto della permeabilità della chiusura e di diverse variabili ambientali sull'evoluzione di vini bianchi in bottiglia 119
Chitosan from mushroom by-products: sustainable extraction process and winemaking application 118
Dalla stabilizzazione sottrattiva alla conservativa 117
A new step toward the comprehensive valorisation of grape marc through subcritical water extraction of polysaccharides 113
Hyperoxigenation 113
Impiego di tannini in formulato liquido durante la fase di macerazione delle uve rosse 113
Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine 112
COMPARISON BETWEEN CEEBROSPINAL FLUID DENSITY IN PREGNANCY: PREECLAMPSIA, DIABETES AND HEALTY WOMEN 112
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine 109
Oxygen and wine 108
Impieghi dei tannini enologici commerciali: esperienze condotte su Cabernet Sauvignon 105
Relevant wine-making practices to lower sulfur dioxide 104
Ossigeno e vino 104
Study of white wine evolution, by electroanalytical and chemical approches, and multivariate analysis 103
Utilizzo di derivati di lievito in enologia: aspetti sensoriali 101
Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry 99
Impieghi di tannini enologici commerciali 99
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines 97
USE OF OENOLOGICAL TANNINS: EXPERIENCE WITH CABERNET SAUVIGNON 97
SO2 - Management 97
Tecniche analitiche a supporto dei profili sensoriali 97
Optimising the effectiveness of Copper treatments for low impact viticulture 97
Ruolo dell'ossigeno e del legno nell'espressione dei caratteri varietali 95
Refosco dal Peduncolo Rosso, un vitigno esigente 92
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 92
Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking 89
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis 89
Strategie per la riduzione dell'SO2 nelle prime fasi della vinificazione 86
Etil fenilacetato come responsabile dell’odore di miele nell’Aglianico del Vulture 84
La vinificazione delle uve ottenute da viticoltura biologica 81
Role des différents copeaux de bois de chene dans la libération de composés non volatils en solution modèle 79
Improving Sustainable Viticulture and Winemaking Practices 78
Utilizzo dell’omogeneizzazione ad alta pressione per accelerare l’affinamento sulle fecce dei vini bianchi 77
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2 75
La valutazione della maturità dell'uva, un mezzo per incrementare la qualità dei vini 75
Vino 75
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] 75
Tanins oenologiques de differentes origines et formulations: des considerations pratiques sur des nouveaux produits liquides 75
Relazione tra composizione e proprietà antiossidanti di derivati di lievito commerciali 75
Simultaneous recovery of bioactive compounds from winemaking by-products by green subcritical fluids 73
Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces 71
Use of Emerging Technologies and Non-Saccharomyces spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging 71
Totale 13.684
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Categoria #
all - tutte 51.040
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 51.040
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022715 0 0 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
2025/20264.380 338 344 269 513 634 397 580 160 342 335 280 188
2026/2027754 228 308 218 0 0 0 0 0 0 0 0 0
Totale 14.359