CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
EU - Europa 12.117
NA - Nord America 11.804
AS - Asia 1.308
SA - Sud America 126
AF - Africa 109
OC - Oceania 45
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Continente sconosciuto - Info sul continente non disponibili 3
Totale 25.554
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Nazione #
US - Stati Uniti d'America 11.744
PL - Polonia 4.370
IT - Italia 3.567
DE - Germania 1.583
UA - Ucraina 691
CN - Cina 560
IE - Irlanda 525
RU - Federazione Russa 269
VN - Vietnam 252
SG - Singapore 250
SE - Svezia 238
GB - Regno Unito 185
FR - Francia 172
FI - Finlandia 145
JP - Giappone 72
ES - Italia 67
BR - Brasile 64
CI - Costa d'Avorio 48
CZ - Repubblica Ceca 46
MU - Mauritius 43
CA - Canada 42
IN - India 42
EU - Europa 41
KR - Corea 39
NL - Olanda 32
PT - Portogallo 31
AU - Australia 28
RO - Romania 28
BE - Belgio 27
HU - Ungheria 22
CL - Cile 21
HK - Hong Kong 20
SI - Slovenia 20
CH - Svizzera 19
GR - Grecia 19
MX - Messico 17
NZ - Nuova Zelanda 17
AT - Austria 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
KH - Cambogia 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MK - Macedonia 1
PA - Panama 1
TG - Togo 1
TN - Tunisia 1
VE - Venezuela 1
Totale 25.554
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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 353
Olalla 343
Cambridge 330
San Mateo 308
Buffalo 278
Ann Arbor 264
Dong Ket 244
Moscow 230
Los Angeles 210
Boardman 204
Dearborn 203
Beijing 187
Mülheim 174
Milan 131
Helsinki 128
Washington 117
Philadelphia 116
Redwood City 83
Turin 81
Rome 73
Verona 68
Florence 59
Bari 56
Guangzhou 53
St Louis 52
Tokyo 52
Kitzingen 51
Singapore 51
Bologna 49
Abidjan 48
Mezzolombardo 48
Mountain View 48
Zhengzhou 47
Palermo 44
Padova 42
Trento 42
Falkenstein 38
Torino 36
San Diego 35
Dallas 34
Shanghai 34
London 31
Hefei 30
Naples 29
Brno 27
Seoul 27
Udine 26
Cogoleto 23
Montpellier 23
Redmond 23
Bolzano 22
Massimeno 20
Trieste 20
Falls Church 19
Munich 18
Nanjing 18
Ariano Irpino 16
Molfetta 16
Taranto 16
Amsterdam 15
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
Modena 12
Nanchang 12
Parma 12
Toledo 12
Changsha 11
Chieti 11
Foggia 11
Hong Kong 11
Rovereto 11
Santiago 11
São Paulo 11
Vigo Di Fassa 11
Brescia 10
Totale 16.742
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Nome #
Evolution of yeast populations during different biodynamic winemaking processes 409
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 395
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 386
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 339
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 332
Must treatments and wild yeast growth before and during alcoholic fermentation 313
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 293
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 293
Metabolite profiling of grape: flavonols and anthocyanins 291
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 287
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 282
The prevention of microbial wine spoliage by using ozone as a sanitising agent 268
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 267
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 257
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 256
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 252
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 249
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 247
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 245
Application of flow cytometry in the monitoring of yeast in oenological environment 245
Filiere innovative: il bioetanolo dai reflui zootecnici 244
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 243
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 240
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 238
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 238
Modification of wood involved in barrel production to avoid microbial colonisation 237
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 235
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 235
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 234
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 229
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 228
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 226
Vitality and detoxification ability of yeasts in naturally As-rich musts 220
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 218
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 215
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 214
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 212
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 209
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 209
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 208
The biorefinery concept applied to bioethanol and biomethane production from manure 208
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 207
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 206
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 205
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 204
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 200
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 200
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 198
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 194
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 194
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 191
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 190
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 189
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 187
I batteri acetici: specie, biologia e gestione in cantina 187
L'ozono: un biocida innocuo per l'ambiente 182
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 181
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 181
Application of ozone at the microbial control through the vitienological chain 179
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 176
Vino minerale: realtà o immaginazione? 175
Drosophila: ricerche in corso 175
Lieviti e batteri insieme 174
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 174
Prevenzione e controllo della contaminazione microbica nelle botti da vino 173
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 170
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 169
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 169
Strumenti per una corretta gestione della fermentazione malolattica 166
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 166
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 162
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 159
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 159
Brettanomyces: l'origine e la prevenzione 156
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 156
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 155
Selection of a new highly resistant strain for malolactic fermentation under difficult conditions 153
Lieviti: dalle colture selezionate alla certificazione 149
Prevention of microbial spoilage in traditional food factories by ozone 148
La citofluorimetria per monitorare le fermentazioni 147
Agenti di biocontrollo contro le contaminazioni microbiche 136
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 135
Impact of different temperature profiles on simultaneous yeast and bacteria fermentation 131
Il nuovo ruolo dei batteri lattici: oltre la malolattica 130
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 120
Ammine biogene nel vino: il ruolo dei batteri lattici 120
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 119
HPLC-MS study of histaminol (histidine metabolite) evolution during wine alcoholic fermentations 116
Non solo per i novelli 116
Brettanomyces e botti: esperienze di monitoraggio e sanificazione 115
Le fermentazioni spontanee in enologia 113
A new tool against Drosophila suzukii improving the efficacy of the D. suzukii food baits by the addition of Oenococcus oeni strains 111
Il controllo microbiologico nei vasi vinari in legno 110
Zucchero d'uva cristallino: due anni di sperimentazione 105
Selezione di lieviti aziendali: il protocollo per evitare errori 105
Brettanomyces/Dekkera monitoraggio microbiologico e gestione in cantina 105
Esperienze di utilizzo del MCRS per una vinificazione di qualità 104
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 102
Application of flow cytometry in the monitoring of yeast in oenological environment 102
Totale 20.136
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Categoria #
all - tutte 85.573
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 85.573
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/20244.208 261 324 603 518 400 316 331 190 153 323 216 573
2024/202560 60 0 0 0 0 0 0 0 0 0 0 0
Totale 26.421