CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
EU - Europa 20.139
NA - Nord America 15.334
AS - Asia 6.224
SA - Sud America 633
AF - Africa 216
OC - Oceania 100
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Continente sconosciuto - Info sul continente non disponibili 3
Totale 42.691
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Nazione #
US - Stati Uniti d'America 15.014
IT - Italia 5.312
RU - Federazione Russa 5.050
PL - Polonia 4.427
SG - Singapore 3.035
DE - Germania 2.020
CN - Cina 1.334
UA - Ucraina 704
HK - Hong Kong 541
IE - Irlanda 531
BR - Brasile 454
VN - Vietnam 378
FI - Finlandia 373
GB - Regno Unito 324
FR - Francia 300
KR - Corea 282
SE - Svezia 281
NL - Olanda 174
CA - Canada 164
ES - Italia 148
IN - India 144
JP - Giappone 128
MX - Messico 123
EE - Estonia 70
AU - Australia 61
ZA - Sudafrica 58
AR - Argentina 57
CZ - Repubblica Ceca 53
PT - Portogallo 49
CI - Costa d'Avorio 48
TH - Thailandia 48
AT - Austria 47
TR - Turchia 47
MU - Mauritius 43
EU - Europa 41
BE - Belgio 39
NZ - Nuova Zelanda 38
BD - Bangladesh 37
CH - Svizzera 37
CL - Cile 36
SI - Slovenia 30
PK - Pakistan 29
RO - Romania 29
EC - Ecuador 25
ID - Indonesia 25
GR - Grecia 24
HU - Ungheria 24
TW - Taiwan 24
IR - Iran 22
CO - Colombia 20
LT - Lituania 20
MY - Malesia 20
PE - Perù 19
DK - Danimarca 17
IQ - Iraq 17
PH - Filippine 14
SA - Arabia Saudita 14
HR - Croazia 10
MA - Marocco 10
SC - Seychelles 10
AE - Emirati Arabi Uniti 9
UZ - Uzbekistan 9
DZ - Algeria 8
EG - Egitto 8
LK - Sri Lanka 8
NP - Nepal 8
PA - Panama 8
AO - Angola 7
JM - Giamaica 7
KG - Kirghizistan 7
LV - Lettonia 7
SK - Slovacchia (Repubblica Slovacca) 7
KZ - Kazakistan 6
PY - Paraguay 6
UY - Uruguay 6
GE - Georgia 5
IL - Israele 5
JO - Giordania 5
AL - Albania 4
ET - Etiopia 4
KE - Kenya 4
PS - Palestinian Territory 4
VE - Venezuela 4
AM - Armenia 3
AZ - Azerbaigian 3
BB - Barbados 3
BG - Bulgaria 3
BO - Bolivia 3
GY - Guiana 3
KH - Cambogia 3
LU - Lussemburgo 3
ME - Montenegro 3
NG - Nigeria 3
NO - Norvegia 3
RS - Serbia 3
TN - Tunisia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AD - Andorra 2
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
Totale 42.647
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Città #
Warsaw 4.405
Ashburn 1.183
Moscow 1.182
Jacksonville 1.148
Singapore 1.060
Fairfield 993
Chandler 767
Dallas 715
San Michele All'adige 598
Woodbridge 556
Dublin 525
Wilmington 524
Los Angeles 508
Hong Kong 505
Seattle 476
Houston 448
New York 437
Buffalo 393
Beijing 363
Olalla 343
Cambridge 330
Milan 316
San Mateo 308
Munich 304
Ann Arbor 264
Seoul 245
Dong Ket 244
Hefei 244
Helsinki 241
Boardman 205
Dearborn 203
Rome 187
Mülheim 174
Florence 137
Washington 121
Philadelphia 119
Turin 104
Tokyo 99
Verona 91
Falkenstein 89
Trento 88
Redwood City 83
Council Bluffs 81
Palermo 81
Chicago 77
Bologna 76
Bari 74
Turku 71
Lavis 70
São Paulo 70
Naples 69
Las Vegas 67
Zhengzhou 60
London 59
Mezzolombardo 59
Guangzhou 56
St Louis 55
Ho Chi Minh City 53
Mexico City 53
Amsterdam 52
Padova 52
Kitzingen 51
Assago 50
Montreal 49
Santa Clara 49
Abidjan 48
Mountain View 48
Rovereto 47
Toronto 45
Denver 44
Shanghai 44
Orem 43
Brooklyn 39
Bolzano 38
Phoenix 38
Frankfurt am Main 36
Torino 36
Hanoi 35
Lappeenranta 35
San Diego 35
Stockholm 35
Atlanta 33
Brescia 32
Chennai 32
Trieste 30
Udine 29
Brno 27
Boston 26
Johannesburg 26
Poplar 26
Montpellier 25
Madrid 24
Cogoleto 23
Redmond 23
Salt Lake City 23
Manchester 22
Nuremberg 22
San Francisco 22
Auckland 21
Brussels 21
Totale 23.892
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Nome #
Evolution of yeast populations during different biodynamic winemaking processes 509
The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality: a survey on the performance of 50 commercial active dry yeasts 508
Il contributo della Fondazione Mach alla conoscenza spumantistica 469
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 451
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 436
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 422
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 398
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 390
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 389
Must treatments and wild yeast growth before and during alcoholic fermentation 387
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici 376
Metabolite profiling of grape: flavonols and anthocyanins 361
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 360
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 358
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 357
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 354
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 352
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 348
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 335
The prevention of microbial wine spoliage by using ozone as a sanitising agent 326
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 326
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 325
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 318
Application of flow cytometry in the monitoring of yeast in oenological environment 315
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 311
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 311
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 309
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 309
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 307
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 302
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 302
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 302
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 300
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 300
Modification of wood involved in barrel production to avoid microbial colonisation 296
I batteri acetici: specie, biologia e gestione in cantina 294
Filiere innovative: il bioetanolo dai reflui zootecnici 293
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 292
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 291
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 290
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 290
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 290
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 289
Vitality and detoxification ability of yeasts in naturally As-rich musts 288
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 287
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 285
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 282
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 281
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 280
Characterization and oenological application of an high-performing strain of Oenococcus oeni to drive malolactic fermentation: a review about 15 years of research and winemaking 280
Pratica arcaica o approccio moderno: la fermentazione spontanea alla luce della scienza 279
Torulaspora delbruekii: l'altro lievito 279
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 276
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 273
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 269
The biorefinery concept applied to bioethanol and biomethane production from manure 268
Improvement of traditional alpine cheeses made from raw cow's milk in Trento Province (Italy) by exploitation of native lactic acid bacteria as starters of fermentation 263
Application of ozone at the microbial control through the vitienological chain 262
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 259
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 258
Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation 257
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 257
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 256
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 256
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 255
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 254
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 253
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 248
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 245
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 236
Esperienze di utilizzo del MCRS per una vinificazione di qualità 232
L'ozono: un biocida innocuo per l'ambiente 231
Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae: role of nitrogen in the evolution of fermentation and aroma profile 229
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 228
Agenti di biocontrollo contro le contaminazioni microbiche 226
Lieviti e batteri insieme 225
Enologia e biotecnologie vitivinicole 225
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 224
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 223
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 223
Drosophila: ricerche in corso 222
Liquid baits with Oenococcus oeni increase captures of Drosophila suzukii 215
Vino minerale: realtà o immaginazione? 214
Prevenzione e controllo della contaminazione microbica nelle botti da vino 214
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 214
Il nuovo ruolo dei batteri lattici: oltre la malolattica 214
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 213
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 212
Strumenti per una corretta gestione della fermentazione malolattica 210
Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources 206
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 202
Il Kokumi: alla scoperta della “complessità” del vino 200
Ammine biogene nel vino: il ruolo dei batteri lattici 197
La citofluorimetria per monitorare le fermentazioni 196
Brettanomyces: l'origine e la prevenzione 195
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 195
Exploring the genomic diversity of wild S. cerevisiae wine strains in spontaneous fermentation 193
Prevention of microbial spoilage in traditional food factories by ozone 193
Selezione di lieviti aziendali: il protocollo per evitare errori 188
Brettanomyces/Dekkera monitoraggio microbiologico e gestione in cantina 188
Totale 28.381
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Categoria #
all - tutte 156.535
article - articoli 109.846
book - libri 1.563
conference - conferenze 42.931
curatela - curatele 0
other - altro 0
patent - brevetti 1.722
selected - selezionate 0
volume - volumi 473
Totale 313.070
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.722 0 0 0 0 0 541 455 205 493 215 403 410
2021/20222.111 127 522 108 175 66 159 131 304 184 100 176 59
2022/20234.952 75 55 355 349 564 673 228 450 875 321 693 314
2023/20244.202 261 324 603 518 400 316 325 190 153 323 216 573
2024/20259.945 127 263 287 608 327 472 718 612 830 360 4.763 578
2025/20267.439 1.131 1.262 1.504 1.400 1.882 260 0 0 0 0 0 0
Totale 43.739