CINECA IRIS Institutional Research Information System

GUZZON, RAFFAELE
 Distribuzione geografica
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Continente #
NA - Nord America 27.948
EU - Europa 24.287
AS - Asia 8.376
Continente sconosciuto - Info sul continente non disponibili 1.094
SA - Sud America 926
AF - Africa 306
OC - Oceania 117
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Totale 63.096
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Nazione #
US - Stati Uniti d'America 27.390
IT - Italia 6.623
RU - Federazione Russa 5.063
PL - Polonia 4.455
SG - Singapore 3.556
FI - Finlandia 2.267
DE - Germania 2.115
CN - Cina 1.945
UA - Ucraina 765
VN - Vietnam 688
HK - Hong Kong 669
BR - Brasile 615
FR - Francia 603
IE - Irlanda 537
GB - Regno Unito 429
SE - Svezia 388
KR - Corea 295
CA - Canada 283
BD - Bangladesh 282
NL - Olanda 246
IN - India 219
ES - Italia 200
MX - Messico 154
JP - Giappone 142
TR - Turchia 102
AR - Argentina 91
ZA - Sudafrica 79
EE - Estonia 77
AU - Australia 76
CL - Cile 67
CZ - Repubblica Ceca 57
TH - Thailandia 56
PT - Portogallo 55
CH - Svizzera 54
CI - Costa d'Avorio 50
AT - Austria 49
CO - Colombia 44
PK - Pakistan 44
MU - Mauritius 43
BE - Belgio 42
EU - Europa 41
ID - Indonesia 41
NZ - Nuova Zelanda 40
RO - Romania 38
IQ - Iraq 37
MY - Malesia 37
EC - Ecuador 33
SI - Slovenia 33
TW - Taiwan 33
GR - Grecia 31
HU - Ungheria 29
PH - Filippine 29
SA - Arabia Saudita 28
CR - Costa Rica 27
LT - Lituania 25
PE - Perù 24
IR - Iran 22
NP - Nepal 20
DK - Danimarca 19
MA - Marocco 18
VE - Venezuela 18
HR - Croazia 16
AE - Emirati Arabi Uniti 15
DZ - Algeria 15
JM - Giamaica 15
EG - Egitto 14
SC - Seychelles 14
UZ - Uzbekistan 14
GT - Guatemala 12
AO - Angola 11
BJ - Benin 11
KG - Kirghizistan 11
PY - Paraguay 11
TN - Tunisia 11
JO - Giordania 10
BG - Bulgaria 9
HN - Honduras 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
IL - Israele 8
SV - El Salvador 8
BY - Bielorussia 7
GE - Georgia 7
KZ - Kazakistan 7
AZ - Azerbaigian 6
NI - Nicaragua 6
PR - Porto Rico 6
RS - Serbia 6
AL - Albania 5
BB - Barbados 5
BH - Bahrain 5
DO - Repubblica Dominicana 5
ET - Etiopia 5
GY - Guiana 5
LB - Libano 5
Totale 61.894
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Città #
Council Bluffs 5.823
Warsaw 4.426
Ashburn 2.929
Helsinki 2.126
San Jose 1.983
Singapore 1.364
Moscow 1.183
Jacksonville 1.173
Fairfield 993
Dallas 876
Chandler 767
Hong Kong 623
New York 601
San Michele All'adige 598
Los Angeles 578
Woodbridge 557
Dublin 527
Wilmington 527
Seattle 485
Houston 463
Beijing 449
Milan 449
Buffalo 414
Olalla 343
Cambridge 334
Munich 310
San Mateo 309
Phoenix 300
Ann Arbor 269
Rome 268
Seoul 251
Hefei 245
Dong Ket 244
Boardman 206
Dearborn 203
Lauterbourg 202
Mülheim 174
Ho Chi Minh City 156
Florence 152
Columbus 141
Santa Clara 138
Orem 130
Philadelphia 130
Washington 128
Turin 121
Hanoi 119
Naples 117
Palermo 117
Verona 113
Tokyo 112
Chicago 110
São Paulo 110
Trento 99
Falkenstein 96
Bologna 93
Bari 86
Redwood City 83
Las Vegas 77
London 75
Guangzhou 74
Montreal 74
Turku 71
Lavis 70
Toronto 70
Denver 69
Frankfurt am Main 69
Rovereto 69
San Diego 69
Amsterdam 62
Zhengzhou 62
Chennai 61
Mexico City 60
Mezzolombardo 59
St Louis 56
Atlanta 55
Springfield 54
Brooklyn 53
Padova 52
Kitzingen 51
Shanghai 51
Abidjan 50
Assago 50
Mountain View 48
Brescia 47
Bolzano 45
Manchester 43
San Francisco 43
Lappeenranta 42
Kyiv 40
Santiago 40
Stockholm 38
Padua 37
Trieste 37
Torino 36
Boston 35
Johannesburg 35
Istanbul 34
Parma 34
Royse City 32
Poplar 31
Totale 38.183
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Nome #
Batteri malolattici immobilizzati ad alte prestazioni 2.070
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 641
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici 599
Evolution of yeast populations during different biodynamic winemaking processes 590
Il contributo della Fondazione Mach alla conoscenza spumantistica 550
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 544
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione? 528
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 520
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 493
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 492
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period 491
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 471
Metabolite profiling of grape: flavonols and anthocyanins 463
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 456
Must treatments and wild yeast growth before and during alcoholic fermentation 453
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 440
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 427
The prevention of microbial wine spoliage by using ozone as a sanitising agent 416
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 416
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 413
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 412
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 408
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 406
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 403
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 402
Application of flow cytometry in the monitoring of yeast in oenological environment 396
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 396
I batteri acetici: specie, biologia e gestione in cantina 394
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 390
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas 389
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 386
Pratica arcaica o approccio moderno: la fermentazione spontanea alla luce della scienza 383
Antimicrobial activity of ozone: effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine 382
Modification of wood involved in barrel production to avoid microbial colonisation 382
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 378
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 378
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 376
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme 373
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 372
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 371
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 370
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 367
Oenological characterisation of indigenous strains of S. cerevisiae isolated in a biodynamic winery in the Cortona DOC area 367
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni 366
Filiere innovative: il bioetanolo dai reflui zootecnici 361
I biocarburanti dal settore agricolo : l'approccio innovativo del progetto Zootanolo 353
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 352
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 351
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 350
Torulaspora delbruekii: l'altro lievito 348
Enologia e biotecnologie vitivinicole 348
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation 347
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 347
Vitality and detoxification ability of yeasts in naturally As-rich musts 345
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 343
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 343
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape? 343
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 339
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination 339
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 338
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 336
Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: physicochemical characteristics and phytochemical profiles 333
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 328
Application of ozone at the microbial control through the vitienological chain 328
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 325
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations 325
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura 325
The biorefinery concept applied to bioethanol and biomethane production from manure 325
Il Kokumi: alla scoperta della “complessità” del vino 324
Use of active culture of lactic acid bacteria for the preparation of a compound for capturing to control of Drosophila suzukii and related compound 324
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 320
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 319
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape 318
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 316
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 315
Liquid baits with Oenococcus oeni increase captures of Drosophila suzukii 314
L'ozono: un biocida innocuo per l'ambiente 312
Lieviti e batteri insieme 312
Drosophila: ricerche in corso 312
Vino minerale: realtà o immaginazione? 309
Esperienze di utilizzo del MCRS per una vinificazione di qualità 307
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity 305
Torulaspora delbrueckii l’altra fermentazione 304
Il nuovo ruolo dei batteri lattici: oltre la malolattica 303
Uso di cultura attiva di batteri lattici per la preparazione di composto per catturare al fine di controllare la drosophila suzukii e relativo composto 300
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production 298
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 296
Agenti di biocontrollo contro le contaminazioni microbiche 296
Exploring the genomic diversity of wild S. cerevisiae wine strains in spontaneous fermentation 290
The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages 285
Prevenzione e controllo della contaminazione microbica nelle botti da vino 282
Lieviti per la presa di spuma: caratteri essenziali e proprietà di interesse enologico 280
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 276
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation 276
Strumenti per una corretta gestione della fermentazione malolattica 275
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 273
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 273
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 272
Exploring the genomic diversity of yeast involved in spontaneous fermentation: from studies to select autochthonous strains of different Italian wineries to extensive phylogenetic survey about the Italians’ population of s. cerevisiae 270
Ammine biogene nel vino: il ruolo dei batteri lattici 269
Totale 38.417
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Categoria #
all - tutte 203.150
article - articoli 142.494
book - libri 1.975
conference - conferenze 55.981
curatela - curatele 0
other - altro 0
patent - brevetti 2.087
selected - selezionate 0
volume - volumi 613
Totale 406.300
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.354 0 0 0 175 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
2026/20276.699 2.214 1.067 1.210 2.208 0 0 0 0 0 0 0 0
Totale 63.096