CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
NA - Nord America 24.664
EU - Europa 23.916
AS - Asia 8.294
Continente sconosciuto - Info sul continente non disponibili 1.061
SA - Sud America 846
AF - Africa 299
OC - Oceania 115
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Totale 59.237
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Nazione #
US - Stati Uniti d'America 24.220
IT - Italia 6.380
RU - Federazione Russa 5.060
PL - Polonia 4.454
SG - Singapore 3.547
FI - Finlandia 2.267
DE - Germania 2.089
CN - Cina 1.938
UA - Ucraina 758
VN - Vietnam 680
HK - Hong Kong 661
FR - Francia 588
BR - Brasile 561
IE - Irlanda 532
GB - Regno Unito 399
SE - Svezia 388
KR - Corea 286
BD - Bangladesh 275
NL - Olanda 237
CA - Canada 223
IN - India 213
ES - Italia 194
MX - Messico 150
JP - Giappone 140
TR - Turchia 98
AR - Argentina 85
ZA - Sudafrica 75
AU - Australia 74
EE - Estonia 71
CL - Cile 66
CZ - Repubblica Ceca 56
PT - Portogallo 54
TH - Thailandia 54
CI - Costa d'Avorio 50
AT - Austria 49
CH - Svizzera 48
MU - Mauritius 43
BE - Belgio 42
PK - Pakistan 42
EU - Europa 41
NZ - Nuova Zelanda 40
RO - Romania 38
ID - Indonesia 37
IQ - Iraq 37
CO - Colombia 36
MY - Malesia 36
SI - Slovenia 33
TW - Taiwan 33
EC - Ecuador 31
HU - Ungheria 29
GR - Grecia 27
SA - Arabia Saudita 27
LT - Lituania 25
PE - Perù 23
PH - Filippine 23
IR - Iran 22
NP - Nepal 20
DK - Danimarca 19
MA - Marocco 17
DZ - Algeria 15
SC - Seychelles 14
UZ - Uzbekistan 14
AE - Emirati Arabi Uniti 13
CR - Costa Rica 13
EG - Egitto 13
HR - Croazia 13
VE - Venezuela 12
AO - Angola 11
BJ - Benin 11
JM - Giamaica 11
KG - Kirghizistan 11
PY - Paraguay 11
TN - Tunisia 11
JO - Giordania 10
BG - Bulgaria 9
KE - Kenya 9
LK - Sri Lanka 9
LV - Lettonia 9
PA - Panama 9
SK - Slovacchia (Repubblica Slovacca) 9
UY - Uruguay 9
BO - Bolivia 8
GE - Georgia 7
IL - Israele 7
KZ - Kazakistan 7
AZ - Azerbaigian 6
BY - Bielorussia 6
AL - Albania 5
BH - Bahrain 5
ET - Etiopia 5
LU - Lussemburgo 5
OM - Oman 5
RS - Serbia 5
SN - Senegal 5
SV - El Salvador 5
BB - Barbados 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
HN - Honduras 4
KH - Cambogia 4
Totale 58.088
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Città #
Council Bluffs 5.386
Warsaw 4.426
Helsinki 2.126
Ashburn 1.968
San Jose 1.609
Singapore 1.359
Moscow 1.183
Jacksonville 1.150
Fairfield 993
Chandler 767
Dallas 747
Hong Kong 615
San Michele All'adige 598
Los Angeles 560
Woodbridge 557
New York 556
Dublin 527
Wilmington 524
Seattle 477
Houston 458
Beijing 448
Milan 415
Buffalo 410
Olalla 343
Cambridge 331
San Mateo 308
Munich 306
Ann Arbor 269
Rome 254
Seoul 246
Hefei 245
Dong Ket 244
Boardman 205
Dearborn 203
Lauterbourg 202
Mülheim 174
Ho Chi Minh City 152
Florence 151
Columbus 141
Philadelphia 127
Washington 127
Orem 126
Turin 120
Hanoi 118
Palermo 115
Naples 112
Verona 111
Tokyo 110
Santa Clara 100
Chicago 96
Falkenstein 96
Trento 94
Bologna 92
São Paulo 86
Bari 85
Redwood City 83
Guangzhou 74
Las Vegas 71
London 71
Turku 71
Lavis 70
Frankfurt am Main 67
Montreal 67
Rovereto 67
Amsterdam 62
Zhengzhou 62
Chennai 61
Mexico City 60
Mezzolombardo 59
Toronto 59
Phoenix 58
Denver 56
St Louis 56
Padova 52
Kitzingen 51
Shanghai 51
Abidjan 50
Assago 50
Atlanta 50
Brooklyn 50
Mountain View 48
Bolzano 45
Brescia 43
Manchester 43
Lappeenranta 42
Kyiv 40
Santiago 40
Stockholm 38
Padua 37
San Diego 37
Trieste 37
Torino 36
Johannesburg 34
San Francisco 34
Boston 31
Istanbul 31
Parma 31
Poplar 31
Madrid 30
Mumbai 29
Totale 35.613
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Nome #
Batteri malolattici immobilizzati ad alte prestazioni 2.057
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 618
Evolution of yeast populations during different biodynamic winemaking processes 576
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici 541
Il contributo della Fondazione Mach alla conoscenza spumantistica 539
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 513
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 513
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 499
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 478
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 473
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 467
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 453
Metabolite profiling of grape: flavonols and anthocyanins 442
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 442
Must treatments and wild yeast growth before and during alcoholic fermentation 437
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 422
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 410
The prevention of microbial wine spoliage by using ozone as a sanitising agent 396
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 396
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 396
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 392
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 389
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 388
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 384
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 382
Application of flow cytometry in the monitoring of yeast in oenological environment 375
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 375
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 374
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 371
Modification of wood involved in barrel production to avoid microbial colonisation 367
I batteri acetici: specie, biologia e gestione in cantina 366
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 363
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 361
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 360
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 360
Pratica arcaica o approccio moderno: la fermentazione spontanea alla luce della scienza 358
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 358
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 358
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 357
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 353
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 353
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 352
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 350
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 346
Filiere innovative: il bioetanolo dai reflui zootecnici 344
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 342
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 335
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 333
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 332
Vitality and detoxification ability of yeasts in naturally As-rich musts 331
Torulaspora delbruekii: l'altro lievito 330
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 329
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 329
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 329
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 328
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 326
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 321
Enologia e biotecnologie vitivinicole 321
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 320
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 319
Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: physicochemical characteristics and phytochemical profiles 317
Application of ozone at the microbial control through the vitienological chain 316
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 315
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 314
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 313
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 313
The biorefinery concept applied to bioethanol and biomethane production from manure 311
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 310
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 310
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 304
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 303
Il Kokumi: alla scoperta della “complessità” del vino 302
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 300
Liquid baits with Oenococcus oeni increase captures of Drosophila suzukii 300
L'ozono: un biocida innocuo per l'ambiente 299
Lieviti e batteri insieme 298
Drosophila: ricerche in corso 298
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 298
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 297
Vino minerale: realtà o immaginazione? 294
Esperienze di utilizzo del MCRS per una vinificazione di qualità 291
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 290
Il nuovo ruolo dei batteri lattici: oltre la malolattica 290
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 288
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 287
Agenti di biocontrollo contro le contaminazioni microbiche 283
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 279
Torulaspora delbrueckii l’altra fermentazione 276
Prevenzione e controllo della contaminazione microbica nelle botti da vino 275
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 263
Exploring the genomic diversity of wild S. cerevisiae wine strains in spontaneous fermentation 261
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 261
Strumenti per una corretta gestione della fermentazione malolattica 261
The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages 260
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 260
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 258
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 257
La citofluorimetria per monitorare le fermentazioni 256
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 256
Ammine biogene nel vino: il ruolo dei batteri lattici 255
Totale 36.648
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Categoria #
all - tutte 191.510
article - articoli 133.993
book - libri 1.881
conference - conferenze 53.045
curatela - curatele 0
other - altro 0
patent - brevetti 2.009
selected - selezionate 0
volume - volumi 582
Totale 383.020
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.984 0 522 108 175 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
2025/202620.097 1.131 1.262 1.504 1.400 1.882 1.140 2.410 1.013 2.648 1.142 625 3.940
2026/20272.840 2.214 626 0 0 0 0 0 0 0 0 0 0
Totale 59.237