GUZZON, RAFFAELE
 Distribuzione geografica
Continente #
EU - Europa 13.638
NA - Nord America 12.185
AS - Asia 2.116
SA - Sud America 168
AF - Africa 130
OC - Oceania 62
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Continente sconosciuto - Info sul continente non disponibili 3
Totale 28.344
Nazione #
US - Stati Uniti d'America 12.083
PL - Polonia 4.371
IT - Italia 4.276
DE - Germania 1.756
UA - Ucraina 691
CN - Cina 648
RU - Federazione Russa 621
IE - Irlanda 528
SG - Singapore 518
HK - Hong Kong 385
VN - Vietnam 252
SE - Svezia 239
FI - Finlandia 233
GB - Regno Unito 205
FR - Francia 204
ES - Italia 94
NL - Olanda 88
BR - Brasile 87
JP - Giappone 79
CA - Canada 62
IN - India 56
KR - Corea 49
CI - Costa d'Avorio 48
CZ - Repubblica Ceca 47
MU - Mauritius 43
EU - Europa 41
BE - Belgio 33
MX - Messico 33
PT - Portogallo 33
AU - Australia 32
NZ - Nuova Zelanda 30
RO - Romania 28
SI - Slovenia 27
AT - Austria 26
CH - Svizzera 26
CL - Cile 24
GR - Grecia 22
HU - Ungheria 22
PK - Pakistan 22
TW - Taiwan 18
TR - Turchia 16
PE - Perù 15
AR - Argentina 14
EC - Ecuador 14
DK - Danimarca 12
SC - Seychelles 10
ZA - Sudafrica 9
HR - Croazia 8
PH - Filippine 8
SA - Arabia Saudita 8
CO - Colombia 7
KG - Kirghizistan 7
MY - Malesia 7
SK - Slovacchia (Repubblica Slovacca) 7
DZ - Algeria 6
LT - Lituania 6
LV - Lettonia 6
MA - Marocco 6
TH - Thailandia 6
ID - Indonesia 5
UY - Uruguay 5
UZ - Uzbekistan 5
EE - Estonia 4
GE - Georgia 4
LK - Sri Lanka 4
PA - Panama 4
BG - Bulgaria 3
EG - Egitto 3
IL - Israele 3
IR - Iran 3
NO - Norvegia 3
RS - Serbia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AD - Andorra 2
AE - Emirati Arabi Uniti 2
AL - Albania 2
AM - Armenia 2
CU - Cuba 2
CY - Cipro 2
ET - Etiopia 2
IQ - Iraq 2
JO - Giordania 2
LU - Lussemburgo 2
MD - Moldavia 2
ME - Montenegro 2
SM - San Marino 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
BO - Bolivia 1
BY - Bielorussia 1
GH - Ghana 1
IS - Islanda 1
JM - Giamaica 1
KH - Cambogia 1
MK - Macedonia 1
TG - Togo 1
TN - Tunisia 1
VE - Venezuela 1
Totale 28.344
Città #
Warsaw 4.356
Jacksonville 1.147
Fairfield 993
Chandler 767
Ashburn 604
San Michele All'adige 598
Woodbridge 556
Dublin 522
Wilmington 518
Seattle 469
Houston 429
Hong Kong 358
New York 355
Olalla 343
Cambridge 330
San Mateo 308
Buffalo 279
Los Angeles 277
Ann Arbor 264
Dong Ket 244
Moscow 233
Singapore 225
Helsinki 210
Boardman 205
Dearborn 203
Milan 197
Beijing 192
Mülheim 174
Munich 151
Rome 135
Washington 121
Philadelphia 118
Turin 96
Florence 87
Redwood City 83
Verona 81
Lavis 68
Las Vegas 62
Palermo 62
Bologna 60
Mezzolombardo 60
Bari 59
Tokyo 57
Trento 55
Guangzhou 54
St Louis 52
Kitzingen 51
Abidjan 48
Mountain View 48
Zhengzhou 48
Padova 46
Naples 44
Falkenstein 40
Shanghai 39
London 36
Torino 36
San Diego 35
Dallas 34
Hefei 30
Amsterdam 29
Bolzano 29
Brno 27
Seoul 27
Udine 26
Brescia 25
Montpellier 25
Frankfurt am Main 24
Toronto 24
Cogoleto 23
Madrid 23
Redmond 23
Trieste 22
Massimeno 20
Falls Church 19
Auckland 18
Brussels 18
Molfetta 18
Nanjing 18
Catania 17
Taranto 17
Ariano Irpino 16
Ottawa 16
Conversano 15
Kunming 15
São Paulo 15
Treviso 15
Dijon 14
Lappeenranta 14
Modena 14
Parma 14
Rovereto 14
Chieti 13
Cles 13
Hebei 13
Santa Clara 13
Santiago 13
Xian 13
Aprilia 12
Capri 12
Changsha 12
Totale 18.100
Nome #
Evolution of yeast populations during different biodynamic winemaking processes 428
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 423
Il contributo della Fondazione Mach alla conoscenza spumantistica 412
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 396
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 355
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 352
Must treatments and wild yeast growth before and during alcoholic fermentation 316
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 315
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 308
Metabolite profiling of grape: flavonols and anthocyanins 301
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 297
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 292
The prevention of microbial wine spoliage by using ozone as a sanitising agent 277
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 272
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 268
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 262
Application of flow cytometry in the monitoring of yeast in oenological environment 262
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 261
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 260
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 256
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 256
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 255
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 254
Filiere innovative: il bioetanolo dai reflui zootecnici 251
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 251
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 248
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 247
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 247
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 246
Modification of wood involved in barrel production to avoid microbial colonisation 245
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 235
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 235
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 234
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 230
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 229
Vitality and detoxification ability of yeasts in naturally As-rich musts 225
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 224
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 223
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 222
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 220
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 219
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 219
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 216
The biorefinery concept applied to bioethanol and biomethane production from manure 216
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 213
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 212
I batteri acetici: specie, biologia e gestione in cantina 212
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 210
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 209
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 206
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 204
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 202
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 201
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 201
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 197
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 196
Application of ozone at the microbial control through the vitienological chain 194
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 193
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 187
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 186
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 186
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 186
L'ozono: un biocida innocuo per l'ambiente 185
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 183
Vino minerale: realtà o immaginazione? 179
Lieviti e batteri insieme 179
Prevenzione e controllo della contaminazione microbica nelle botti da vino 179
Drosophila: ricerche in corso 178
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 177
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 175
Torulaspora delbruekii: l'altro lievito 175
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 174
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 170
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 168
Strumenti per una corretta gestione della fermentazione malolattica 167
Pratica arcaica o approccio moderno: la fermentazione spontanea alla luce della scienza 164
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 163
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 163
Agenti di biocontrollo contro le contaminazioni microbiche 162
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 160
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 159
Brettanomyces: l'origine e la prevenzione 159
Prevention of microbial spoilage in traditional food factories by ozone 153
Il nuovo ruolo dei batteri lattici: oltre la malolattica 152
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 150
Lieviti: dalle colture selezionate alla certificazione 149
La citofluorimetria per monitorare le fermentazioni 149
Esperienze di utilizzo del MCRS per una vinificazione di qualità 145
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 138
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici 137
Ammine biogene nel vino: il ruolo dei batteri lattici 137
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 136
Impact of different temperature profiles on simultaneous yeast and bacteria fermentation 136
Selezione di lieviti aziendali: il protocollo per evitare errori 129
Brettanomyces e botti: esperienze di monitoraggio e sanificazione 126
Le fermentazioni spontanee in enologia 123
HPLC-MS study of histaminol (histidine metabolite) evolution during wine alcoholic fermentations 121
Non solo per i novelli 121
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 119
A new tool against Drosophila suzukii improving the efficacy of the D. suzukii food baits by the addition of Oenococcus oeni strains 119
Totale 21.414
Categoria #
all - tutte 109.510
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 109.510


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.948 0 0 0 0 0 0 0 544 573 320 326 185
2020/20214.650 356 534 279 417 342 541 455 205 493 215 403 410
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
2023/20244.208 261 324 603 518 400 316 331 190 153 323 216 573
2024/20252.966 127 263 294 608 327 472 718 157 0 0 0 0
Totale 29.327