CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
EU - Europa 20.201
NA - Nord America 15.489
AS - Asia 6.360
SA - Sud America 656
AF - Africa 224
OC - Oceania 100
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Continente sconosciuto - Info sul continente non disponibili 3
Totale 43.075
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Nazione #
US - Stati Uniti d'America 15.159
IT - Italia 5.339
RU - Federazione Russa 5.050
PL - Polonia 4.437
SG - Singapore 3.087
DE - Germania 2.021
CN - Cina 1.354
UA - Ucraina 704
HK - Hong Kong 545
IE - Irlanda 531
BR - Brasile 467
VN - Vietnam 416
FI - Finlandia 374
GB - Regno Unito 332
FR - Francia 303
SE - Svezia 284
KR - Corea 282
NL - Olanda 176
CA - Canada 166
ES - Italia 152
IN - India 149
JP - Giappone 130
MX - Messico 129
EE - Estonia 70
AR - Argentina 61
AU - Australia 61
ZA - Sudafrica 60
CZ - Repubblica Ceca 53
PT - Portogallo 49
CI - Costa d'Avorio 48
TH - Thailandia 48
TR - Turchia 48
AT - Austria 47
MU - Mauritius 43
EU - Europa 41
BD - Bangladesh 39
BE - Belgio 39
CH - Svizzera 39
NZ - Nuova Zelanda 38
CL - Cile 37
PK - Pakistan 30
SI - Slovenia 30
RO - Romania 29
EC - Ecuador 25
ID - Indonesia 25
GR - Grecia 24
HU - Ungheria 24
TW - Taiwan 24
IR - Iran 22
IQ - Iraq 21
LT - Lituania 21
CO - Colombia 20
MY - Malesia 20
PE - Perù 19
DK - Danimarca 17
SA - Arabia Saudita 17
PH - Filippine 14
MA - Marocco 11
DZ - Algeria 10
HR - Croazia 10
SC - Seychelles 10
AE - Emirati Arabi Uniti 9
NP - Nepal 9
UZ - Uzbekistan 9
EG - Egitto 8
LK - Sri Lanka 8
PA - Panama 8
UY - Uruguay 8
AO - Angola 7
JM - Giamaica 7
KG - Kirghizistan 7
LV - Lettonia 7
PY - Paraguay 7
SK - Slovacchia (Repubblica Slovacca) 7
JO - Giordania 6
KZ - Kazakistan 6
VE - Venezuela 6
GE - Georgia 5
IL - Israele 5
AL - Albania 4
ET - Etiopia 4
KE - Kenya 4
PS - Palestinian Territory 4
AM - Armenia 3
AZ - Azerbaigian 3
BB - Barbados 3
BG - Bulgaria 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
GY - Guiana 3
KH - Cambogia 3
LB - Libano 3
LU - Lussemburgo 3
ME - Montenegro 3
NG - Nigeria 3
NO - Norvegia 3
RS - Serbia 3
SN - Senegal 3
TN - Tunisia 3
TT - Trinidad e Tobago 3
Totale 43.027
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Città #
Warsaw 4.415
Ashburn 1.241
Moscow 1.182
Jacksonville 1.148
Singapore 1.100
Fairfield 993
Chandler 767
Dallas 716
San Michele All'adige 598
Woodbridge 556
Dublin 525
Wilmington 524
Los Angeles 514
Hong Kong 509
Seattle 476
Houston 451
New York 446
Buffalo 393
Beijing 363
Olalla 343
Cambridge 330
Milan 326
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 101
Verona 91
Falkenstein 89
Trento 88
Palermo 83
Redwood City 83
Chicago 81
Council Bluffs 81
Bologna 76
Bari 74
São Paulo 74
Turku 71
Lavis 70
Naples 69
Las Vegas 67
Ho Chi Minh City 64
London 63
Zhengzhou 61
Mezzolombardo 59
Guangzhou 56
Mexico City 55
St Louis 55
Santa Clara 54
Amsterdam 52
Padova 52
Kitzingen 51
Assago 50
Montreal 50
Orem 50
Abidjan 48
Denver 48
Mountain View 48
Hanoi 47
Rovereto 47
Toronto 45
Shanghai 44
Brooklyn 42
Bolzano 38
Phoenix 38
Stockholm 38
Frankfurt am Main 37
Lappeenranta 36
Torino 36
Atlanta 35
San Diego 35
Chennai 34
Brescia 32
Trieste 30
Udine 29
Boston 28
Johannesburg 28
Poplar 28
Brno 27
Montpellier 25
Madrid 24
Manchester 24
Cogoleto 23
Redmond 23
Salt Lake City 23
Nuremberg 22
San Francisco 22
Auckland 21
Brussels 21
Totale 24.112
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Nome #
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 512
Evolution of yeast populations during different biodynamic winemaking processes 510
Il contributo della Fondazione Mach alla conoscenza spumantistica 470
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 452
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 439
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 425
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 401
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 396
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 391
Must treatments and wild yeast growth before and during alcoholic fermentation 390
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici 379
Metabolite profiling of grape: flavonols and anthocyanins 365
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 362
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 361
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 360
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 356
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 355
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 350
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 338
The prevention of microbial wine spoliage by using ozone as a sanitising agent 328
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 328
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 328
Application of flow cytometry in the monitoring of yeast in oenological environment 319
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 319
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 313
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 312
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 311
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 310
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 309
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
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 302
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 301
Modification of wood involved in barrel production to avoid microbial colonisation 298
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 296
I batteri acetici: specie, biologia e gestione in cantina 296
Filiere innovative: il bioetanolo dai reflui zootecnici 295
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 293
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 293
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 292
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 292
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 291
Vitality and detoxification ability of yeasts in naturally As-rich musts 290
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 289
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 285
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 283
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 282
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 281
Pratica arcaica o approccio moderno: la fermentazione spontanea alla luce della scienza 280
Torulaspora delbruekii: l'altro lievito 280
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 279
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 275
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 270
The biorefinery concept applied to bioethanol and biomethane production from manure 269
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 266
Application of ozone at the microbial control through the vitienological chain 264
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 261
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 261
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 260
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 258
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 257
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 257
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 256
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 256
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 256
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 249
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 238
Esperienze di utilizzo del MCRS per una vinificazione di qualità 237
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 232
L'ozono: un biocida innocuo per l'ambiente 232
Enologia e biotecnologie vitivinicole 232
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 230
Agenti di biocontrollo contro le contaminazioni microbiche 227
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 226
Lieviti e batteri insieme 225
Drosophila: ricerche in corso 225
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 224
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 224
Liquid baits with Oenococcus oeni increase captures of Drosophila suzukii 218
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 217
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 217
Vino minerale: realtà o immaginazione? 215
Prevenzione e controllo della contaminazione microbica nelle botti da vino 215
Il nuovo ruolo dei batteri lattici: oltre la malolattica 215
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 212
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 207
Ammine biogene nel vino: il ruolo dei batteri lattici 204
Il Kokumi: alla scoperta della “complessità” del vino 202
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 202
Exploring the genomic diversity of wild S. cerevisiae wine strains in spontaneous fermentation 197
La citofluorimetria per monitorare le fermentazioni 197
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 197
Brettanomyces: l'origine e la prevenzione 196
Prevention of microbial spoilage in traditional food factories by ozone 193
Brettanomyces/Dekkera monitoraggio microbiologico e gestione in cantina 190
Selezione di lieviti aziendali: il protocollo per evitare errori 189
Totale 28.582
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Categoria #
all - tutte 157.366
article - articoli 110.424
book - libri 1.574
conference - conferenze 43.159
curatela - curatele 0
other - altro 0
patent - brevetti 1.732
selected - selezionate 0
volume - volumi 477
Totale 314.732
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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
2025/20267.823 1.131 1.262 1.504 1.400 1.882 644 0 0 0 0 0 0
Totale 44.123