CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
EU - Europa 13.227
NA - Nord America 12.127
AS - Asia 1.650
SA - Sud America 158
AF - Africa 121
OC - Oceania 60
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Continente sconosciuto - Info sul continente non disponibili 3
Totale 27.388
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Nazione #
US - Stati Uniti d'America 12.035
PL - Polonia 4.370
IT - Italia 4.105
DE - Germania 1.635
UA - Ucraina 691
CN - Cina 646
RU - Federazione Russa 619
IE - Irlanda 526
SG - Singapore 422
VN - Vietnam 252
SE - Svezia 239
GB - Regno Unito 200
FR - Francia 199
FI - Finlandia 174
ES - Italia 86
BR - Brasile 77
JP - Giappone 77
NL - Olanda 64
CA - Canada 62
IN - India 54
CI - Costa d'Avorio 48
CZ - Repubblica Ceca 46
HK - Hong Kong 44
KR - Corea 44
MU - Mauritius 43
EU - Europa 41
BE - Belgio 32
PT - Portogallo 32
AU - Australia 31
NZ - Nuova Zelanda 29
MX - Messico 28
RO - Romania 28
CH - Svizzera 26
SI - Slovenia 25
CL - Cile 24
HU - Ungheria 22
AT - Austria 21
GR - Grecia 21
PK - Pakistan 17
PE - Perù 15
TW - Taiwan 15
AR - Argentina 14
EC - Ecuador 14
DK - Danimarca 12
TR - Turchia 12
SC - Seychelles 10
HR - Croazia 8
PH - Filippine 8
CO - Colombia 7
MY - Malesia 7
SA - Arabia Saudita 7
SK - Slovacchia (Repubblica Slovacca) 7
ZA - Sudafrica 7
KG - Kirghizistan 6
ID - Indonesia 5
LT - Lituania 5
LV - Lettonia 5
TH - Thailandia 5
UY - Uruguay 5
EE - Estonia 4
GE - Georgia 4
MA - Marocco 4
UZ - Uzbekistan 4
BG - Bulgaria 3
IL - Israele 3
IR - Iran 3
LK - Sri Lanka 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
CY - Cipro 2
DZ - Algeria 2
EG - Egitto 2
ET - Etiopia 2
IQ - Iraq 2
LU - Lussemburgo 2
MD - Moldavia 2
ME - Montenegro 2
PA - Panama 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
JO - Giordania 1
KH - Cambogia 1
MK - Macedonia 1
TG - Togo 1
TN - Tunisia 1
VE - Venezuela 1
Totale 27.388
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Città #
Warsaw 4.355
Jacksonville 1.147
Fairfield 993
Chandler 767
Ashburn 600
San Michele All'adige 598
Woodbridge 556
Dublin 520
Wilmington 518
Seattle 469
Houston 429
New York 355
Olalla 343
Cambridge 330
San Mateo 308
Buffalo 279
Los Angeles 276
Ann Arbor 264
Dong Ket 244
Moscow 233
Boardman 205
Dearborn 203
Beijing 192
Singapore 182
Milan 180
Mülheim 174
Helsinki 151
Rome 120
Philadelphia 118
Washington 117
Turin 94
Redwood City 83
Florence 81
Verona 78
Las Vegas 62
Mezzolombardo 60
Bari 58
Tokyo 57
Bologna 55
Lavis 55
Trento 55
Guangzhou 54
Palermo 53
St Louis 52
Kitzingen 51
Abidjan 48
Mountain View 48
Zhengzhou 48
Munich 45
Padova 44
Falkenstein 40
Shanghai 39
Naples 37
London 36
Torino 36
San Diego 35
Dallas 34
Hefei 30
Bolzano 29
Brno 27
Seoul 27
Udine 26
Brescia 25
Montpellier 25
Toronto 24
Amsterdam 23
Cogoleto 23
Frankfurt am Main 23
Madrid 23
Redmond 23
Trieste 22
Massimeno 20
Falls Church 19
Hong Kong 19
Auckland 18
Brussels 18
Molfetta 18
Nanjing 18
Ariano Irpino 16
Catania 16
Ottawa 16
Taranto 16
Conversano 15
Kunming 15
Treviso 15
Dijon 14
Lappeenranta 14
Modena 14
São Paulo 14
Chieti 13
Cles 13
Hebei 13
Santa Clara 13
Santiago 13
Xian 13
Aprilia 12
Capri 12
Changsha 12
Jinan 12
Lisbon 12
Totale 17.447
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Nome #
Evolution of yeast populations during different biodynamic winemaking processes 422
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 416
Il contributo della Fondazione Mach alla conoscenza spumantistica 404
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 393
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 350
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 349
Must treatments and wild yeast growth before and during alcoholic fermentation 315
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 312
Metabolite profiling of grape: flavonols and anthocyanins 299
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 297
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 296
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 290
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 270
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 262
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 261
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 258
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 258
Application of flow cytometry in the monitoring of yeast in oenological environment 256
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 255
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 254
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 252
Filiere innovative: il bioetanolo dai reflui zootecnici 248
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 248
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 246
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 246
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 244
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 244
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 243
Modification of wood involved in barrel production to avoid microbial colonisation 242
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 233
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 232
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 229
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 228
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 226
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
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 219
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 219
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 217
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 217
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 215
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 214
The biorefinery concept applied to bioethanol and biomethane production from manure 214
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 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 206
I batteri acetici: specie, biologia e gestione in cantina 203
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 202
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 202
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 201
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 200
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 199
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 198
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 194
Application of ozone at the microbial control through the vitienological chain 192
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 191
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 190
L'ozono: un biocida innocuo per l'ambiente 185
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 185
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 184
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 183
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 183
Vino minerale: realtà o immaginazione? 178
Drosophila: ricerche in corso 178
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 178
Prevenzione e controllo della contaminazione microbica nelle botti da vino 177
Lieviti e batteri insieme 176
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 174
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 172
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 171
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 168
Strumenti per una corretta gestione della fermentazione malolattica 167
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 161
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 160
Agenti di biocontrollo contro le contaminazioni microbiche 160
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 160
Brettanomyces: l'origine e la prevenzione 159
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 159
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 156
Prevention of microbial spoilage in traditional food factories by ozone 153
Lieviti: dalle colture selezionate alla certificazione 149
La citofluorimetria per monitorare le fermentazioni 149
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 147
Il nuovo ruolo dei batteri lattici: oltre la malolattica 144
Impact of different temperature profiles on simultaneous yeast and bacteria fermentation 134
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 131
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 130
Ammine biogene nel vino: il ruolo dei batteri lattici 130
Esperienze di utilizzo del MCRS per una vinificazione di qualità 129
Selezione di lieviti aziendali: il protocollo per evitare errori 124
Brettanomyces e botti: esperienze di monitoraggio e sanificazione 122
Le fermentazioni spontanee in enologia 121
HPLC-MS study of histaminol (histidine metabolite) evolution during wine alcoholic fermentations 119
Non solo per i novelli 119
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici 116
A new tool against Drosophila suzukii improving the efficacy of the D. suzukii food baits by the addition of Oenococcus oeni strains 116
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 114
Il controllo microbiologico nei vasi vinari in legno 114
Brettanomyces/Dekkera monitoraggio microbiologico e gestione in cantina 112
Totale 20.966
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Categoria #
all - tutte 104.245
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 104.245
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.954 0 0 0 0 0 563 443 544 573 320 326 185
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
2024/20252.010 127 263 294 608 327 391 0 0 0 0 0 0
Totale 28.371