CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
NA - Nord America 11.729
EU - Europa 11.560
AS - Asia 1.164
SA - Sud America 120
AF - Africa 109
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
OC - Oceania 41
Continente sconosciuto - Info sul continente non disponibili 3
Totale 24.768
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Nazione #
US - Stati Uniti d'America 11.669
PL - Polonia 4.369
IT - Italia 3.356
DE - Germania 1.513
UA - Ucraina 691
CN - Cina 530
IE - Irlanda 525
VN - Vietnam 250
SE - Svezia 238
GB - Regno Unito 184
SG - Singapore 166
FR - Francia 165
FI - Finlandia 141
JP - Giappone 70
ES - Italia 66
BR - Brasile 58
CI - Costa d'Avorio 48
MU - Mauritius 43
RU - Federazione Russa 43
CA - Canada 42
IN - India 42
EU - Europa 41
PT - Portogallo 31
RO - Romania 28
BE - Belgio 27
AU - Australia 25
NL - Olanda 25
HU - Ungheria 22
CL - Cile 21
HK - Hong Kong 20
SI - Slovenia 20
CH - Svizzera 19
GR - Grecia 19
CZ - Repubblica Ceca 17
MX - Messico 17
NZ - Nuova Zelanda 16
AT - Austria 14
KR - Corea 14
AR - Argentina 13
TR - Turchia 12
EC - Ecuador 11
PE - Perù 9
HR - Croazia 8
DK - Danimarca 7
MY - Malesia 7
SA - Arabia Saudita 7
TW - Taiwan 7
SC - Seychelles 6
ID - Indonesia 5
PH - Filippine 5
SK - Slovacchia (Repubblica Slovacca) 5
TH - Thailandia 5
UY - Uruguay 5
ZA - Sudafrica 5
LV - Lettonia 4
PK - Pakistan 4
IR - Iran 3
KG - Kirghizistan 3
MA - Marocco 3
RS - Serbia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AD - Andorra 2
BG - Bulgaria 2
EE - Estonia 2
GE - Georgia 2
IL - Israele 2
IQ - Iraq 2
MD - Moldavia 2
ME - Montenegro 2
NO - Norvegia 2
SM - San Marino 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
BO - Bolivia 1
BY - Bielorussia 1
CO - Colombia 1
CY - Cipro 1
DZ - Algeria 1
ET - Etiopia 1
IS - Islanda 1
JO - Giordania 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MK - Macedonia 1
PA - Panama 1
TG - Togo 1
TN - Tunisia 1
VE - Venezuela 1
Totale 24.768
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Città #
Warsaw 4.355
Jacksonville 1.147
Fairfield 993
Chandler 767
San Michele All'adige 598
Ashburn 574
Woodbridge 556
Dublin 519
Wilmington 518
Seattle 468
Houston 429
New York 351
Olalla 343
Cambridge 330
San Mateo 308
Buffalo 278
Ann Arbor 264
Dong Ket 244
Los Angeles 209
Dearborn 203
Beijing 187
Mülheim 174
Boardman 154
Helsinki 127
Milan 119
Washington 117
Philadelphia 116
Redwood City 83
Turin 73
Verona 63
Rome 62
Florence 54
Bari 53
St Louis 52
Tokyo 50
Abidjan 48
Mezzolombardo 48
Mountain View 48
Zhengzhou 47
Padova 42
Palermo 40
Falkenstein 38
Torino 36
San Diego 35
Dallas 34
Shanghai 34
Trento 32
Bologna 31
Hefei 30
London 30
Naples 26
Udine 26
Cogoleto 23
Guangzhou 23
Montpellier 23
Redmond 23
Bolzano 22
Massimeno 20
Falls Church 19
Nanjing 18
Trieste 18
Ariano Irpino 16
Molfetta 16
Conversano 15
Kunming 15
Toronto 15
Madrid 14
Brussels 13
Cles 13
Frankfurt am Main 13
Hebei 13
Ottawa 13
Xian 13
Aprilia 12
Capri 12
Catania 12
Jinan 12
Lisbon 12
Mirandola 12
Nanchang 12
Parma 12
Taranto 12
Toledo 12
Changsha 11
Chieti 11
Foggia 11
Hong Kong 11
Santiago 11
São Paulo 11
Vigo Di Fassa 11
Brescia 10
Emmerich 10
Gyorladamer 10
Modena 10
Murano 10
Pescara 10
Quanzhou 10
Quito 10
Henderson 9
Napoli 9
Totale 16.216
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Nome #
Evolution of yeast populations during different biodynamic winemaking processes 404
Il contributo della Fondazione Mach alla conoscenza spumantistica 389
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 384
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 379
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 334
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 326
Must treatments and wild yeast growth before and during alcoholic fermentation 312
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 291
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 290
Metabolite profiling of grape: flavonols and anthocyanins 285
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 279
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 277
The prevention of microbial wine spoliage by using ozone as a sanitising agent 266
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 266
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 255
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 255
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 250
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 246
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 245
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 243
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 240
Application of flow cytometry in the monitoring of yeast in oenological environment 239
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 238
Filiere innovative: il bioetanolo dai reflui zootecnici 237
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 236
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 234
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 234
Modification of wood involved in barrel production to avoid microbial colonisation 232
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 231
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 229
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 226
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 225
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 222
Vitality and detoxification ability of yeasts in naturally As-rich musts 216
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 215
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 214
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 208
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 208
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 207
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 205
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 205
The biorefinery concept applied to bioethanol and biomethane production from manure 205
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 204
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 203
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 203
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 198
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 196
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 196
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 195
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 192
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 191
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 188
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 186
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 185
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 181
L'ozono: un biocida innocuo per l'ambiente 178
Drosophila: ricerche in corso 175
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 174
Vino minerale: realtà o immaginazione? 173
Lieviti e batteri insieme 173
I batteri acetici: specie, biologia e gestione in cantina 173
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 171
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 171
Prevenzione e controllo della contaminazione microbica nelle botti da vino 171
Application of ozone at the microbial control through the vitienological chain 171
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 170
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 168
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 167
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 165
Strumenti per una corretta gestione della fermentazione malolattica 162
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 160
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 159
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 158
Brettanomyces: l'origine e la prevenzione 155
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 154
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 153
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 152
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 150
Lieviti: dalle colture selezionate alla certificazione 147
Prevention of microbial spoilage in traditional food factories by ozone 145
La citofluorimetria per monitorare le fermentazioni 144
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 130
Impact of different temperature profiles on simultaneous yeast and bacteria fermentation 130
Agenti di biocontrollo contro le contaminazioni microbiche 125
Il nuovo ruolo dei batteri lattici: oltre la malolattica 122
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 115
HPLC-MS study of histaminol (histidine metabolite) evolution during wine alcoholic fermentations 114
Non solo per i novelli 113
Ammine biogene nel vino: il ruolo dei batteri lattici 113
Le fermentazioni spontanee in enologia 111
Brettanomyces e botti: esperienze di monitoraggio e sanificazione 110
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 107
Brettanomyces/Dekkera monitoraggio microbiologico e gestione in cantina 105
Zucchero d'uva cristallino: due anni di sperimentazione 104
A new tool against Drosophila suzukii improving the efficacy of the D. suzukii food baits by the addition of Oenococcus oeni strains 102
Il controllo microbiologico nei vasi vinari in legno 101
Liquid baits with Oenococcus oeni increase captures of Drosophila suzukii 99
Selezione di lieviti aziendali: il protocollo per evitare errori 99
Application of flow cytometry in the monitoring of yeast in oenological environment 98
Selection of bio-control agents against botrytis cinerea from grapes involved in the production of traditional Italian straw wines 97
Totale 19.734
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Categoria #
all - tutte 78.479
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 78.479
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019535 0 0 0 0 0 0 0 0 0 0 332 203
2019/20205.123 200 294 483 794 398 563 443 544 573 320 326 185
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
2023/20243.482 261 324 603 518 400 316 331 190 153 323 63 0
Totale 25.635