CINECA IRIS Institutional Research Information System

LARCHER, ROBERTO
 Distribuzione geografica
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Continente #
EU - Europa 46.841
NA - Nord America 41.180
AS - Asia 4.918
SA - Sud America 645
AF - Africa 427
OC - Oceania 251
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 191
Continente sconosciuto - Info sul continente non disponibili 1
Totale 94.454
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Nazione #
US - Stati Uniti d'America 40.776
PL - Polonia 19.835
IT - Italia 11.415
DE - Germania 5.662
UA - Ucraina 2.539
CN - Cina 2.132
IE - Irlanda 1.572
SE - Svezia 995
VN - Vietnam 909
RU - Federazione Russa 902
FR - Francia 775
GB - Regno Unito 741
SG - Singapore 700
FI - Finlandia 482
ES - Italia 367
CZ - Repubblica Ceca 231
JP - Giappone 221
RO - Romania 215
BR - Brasile 211
NL - Olanda 211
KR - Corea 187
CA - Canada 184
EU - Europa 184
IN - India 179
CI - Costa d'Avorio 170
MX - Messico 151
TR - Turchia 148
AU - Australia 143
PT - Portogallo 132
BE - Belgio 124
GR - Grecia 119
CH - Svizzera 118
MU - Mauritius 110
NZ - Nuova Zelanda 108
PE - Perù 89
HK - Hong Kong 76
EC - Ecuador 75
CL - Cile 71
HU - Ungheria 69
TW - Taiwan 69
AR - Argentina 63
AT - Austria 60
HR - Croazia 51
CO - Colombia 50
SI - Slovenia 47
IR - Iran 44
TH - Thailandia 42
UY - Uruguay 42
DK - Danimarca 36
ZA - Sudafrica 31
ID - Indonesia 29
PH - Filippine 29
RS - Serbia 29
IL - Israele 27
PK - Pakistan 25
BG - Bulgaria 24
CR - Costa Rica 23
SK - Slovacchia (Repubblica Slovacca) 23
VE - Venezuela 23
BO - Bolivia 21
SC - Seychelles 19
BS - Bahamas 16
DZ - Algeria 16
LV - Lettonia 16
MY - Malesia 16
AZ - Azerbaigian 14
MA - Marocco 14
NG - Nigeria 13
ET - Etiopia 12
NO - Norvegia 12
EG - Egitto 11
GT - Guatemala 11
SA - Arabia Saudita 11
MD - Moldavia 10
CM - Camerun 9
TN - Tunisia 8
GE - Georgia 7
PA - Panama 7
A2 - ???statistics.table.value.countryCode.A2??? 6
BA - Bosnia-Erzegovina 6
IQ - Iraq 6
KG - Kirghizistan 6
CY - Cipro 5
DO - Repubblica Dominicana 5
MO - Macao, regione amministrativa speciale della Cina 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
BD - Bangladesh 4
UG - Uganda 4
CU - Cuba 3
EE - Estonia 3
KH - Cambogia 3
KZ - Kazakistan 3
LK - Sri Lanka 3
LT - Lituania 3
ME - Montenegro 3
OM - Oman 3
RE - Reunion 3
AD - Andorra 2
AM - Armenia 2
Totale 94.424
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Città #
Warsaw 19.740
Jacksonville 4.269
Fairfield 3.113
San Michele All'adige 2.854
Chandler 2.781
Ashburn 2.067
Woodbridge 1.887
Wilmington 1.881
Dublin 1.523
Seattle 1.419
Houston 1.380
New York 1.159
Buffalo 1.117
Cambridge 1.078
Olalla 1.078
San Mateo 1.049
Ann Arbor 987
Dearborn 921
Trento 906
Dong Ket 881
Boardman 788
Moscow 719
Beijing 697
Los Angeles 618
Mülheim 543
Helsinki 441
Milan 400
Washington 358
Redwood City 341
Philadelphia 307
Guangzhou 236
Rome 223
Verona 212
Shanghai 196
Mountain View 194
Mezzolombardo 186
Abidjan 169
Brno 151
Dallas 151
Turin 146
Padova 141
Singapore 133
Kitzingen 128
Tokyo 126
Zhengzhou 125
Bolzano 116
Horia 113
San Diego 113
Amsterdam 107
Seoul 106
London 105
Florence 104
Falls Church 93
Hefei 82
Madrid 82
Brussels 81
Nanjing 81
Munich 80
Palermo 77
Hangzhou 71
Rovereto 70
Lima 64
Naples 64
Athens 62
Torino 58
Bologna 57
Frankfurt am Main 56
Redmond 54
Bari 52
Falkenstein 52
Cles 51
Vicenza 51
Kunming 49
Parma 48
Phoenix 48
Shenyang 47
Jinan 45
Ottawa 45
Adelaide 44
Scottsdale 43
Berlin 38
Montpellier 38
Otorohanga 38
Taipei 38
Affi 37
Istanbul 37
São Paulo 37
Montevideo 36
Toronto 36
Trieste 35
Budapest 34
Udine 34
Xian 34
Chicago 33
Quito 33
Montreal 32
Santiago 32
Tappahannock 31
Toledo 31
Bordeaux 29
Totale 62.983
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Nome #
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 1.234
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition 766
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 674
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 530
Identification of causal genes of mQTLs associated to grape and wine flavor 524
Cloni e portinnesti per lo Chardonnay base spumante in Trentino 478
Grape composition changes during conversion to organic and biodynamic cultivation 441
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 420
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 410
Evolution of yeast populations during different biodynamic winemaking processes 409
Analisi dell'urea: nuovo metodo in ph-metria differenziale e sua applicazione agli spumanti 405
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
Induction of terpene biosynthesis in berries of microvine transformed with VvDXS1 alleles 390
Il contributo della Fondazione Mach alla conoscenza spumantistica 389
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments 388
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 386
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 380
Drawing links from transcriptome to metabolites: the evolution of aroma in the ripening berry of Moscato bianco (Vitis vinifera L.) 372
Decomposition of Norway spruce and European larch coarse woody debris (CWD) in relation to different elevation and exposure in an Alpine setting 353
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 353
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 343
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 339
Oxidative vs reductive skin maceration on thiol precursors 334
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 333
Elemental and isotopic characterisation of typical Italian alpine cheeses 331
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione 327
Isotopic and elemental data for tracing the origin of european olive oils 326
Time since death and decay rate constants of Norway spruce and European larch deadwood in subalpine forests determined using dendrochronology and radiocarbon dating 325
Rapid analysis of 27 volatile sulfur compounds in wine by headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry 325
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 324
Shared and divergent pathways for flower abscission are triggered by gibberellic acid and carbon starvation in seedless Vitis vinifera L 322
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 316
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites 310
Food authentication by chemical profiling: consumers booklet TRACE project 310
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 302
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 301
Oenological tannins as a source of thiol precursors 301
Prime osservazioni su grappe sperimentali prodotte in scala micro da uve ibride a bacca bianca 301
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 300
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 299
Identification of causal mutations of metabolic QTLs associated to grape and wine flavor 299
Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products 298
The winemaking protocol affects the residual phosphonate content in wine 297
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification 296
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
Arsenic in soil and grapes and changes in elemental content during winemaking 292
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 287
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche 287
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 286
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 286
Free and glycosylated simple phenol profiling in Apulian Italian wines 283
Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry 283
Indagine sulla concentrazione di ftalati nelle grappe 282
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 282
Combining isotopic signatures of n(87Sr)/n(86Sr) and light stable elements (C, N, O, S) with multi-elemental profiling for the authentication of provenance of European cereal samples 277
Detección instrumental de defectos específicos para bebidas destiladas y mieles por Cromatografía de Gases-Olfatometría (GC-O) 277
Metabolic and transcriptional profiling of transgenic microvine plants and fruit overexpressing VvDXS1 276
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 275
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 273
Isotopic and elemental composition of selected types of Italian honey 271
Effect of juice turbidity on fermentative volatile compounds in white wines 269
Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation 268
The prevention of microbial wine spoliage by using ozone as a sanitising agent 268
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 268
Clarifying agents and 3-sulfanylhexanol precursors in grape juice 268
Misura dell'azoto prontamente assimilabile dal lievito nei mosti d'uva ed esempi di applicazione 267
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 267
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 267
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 266
Fruity/tropical sulfur aroma precursors in hybrid grapes 265
Botanical origin characterisation of tannins using infrared spectroscopy 262
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 261
The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine 260
Novel technological strategies to enhance tropical thiol precursors in winemaking by-products 260
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 259
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
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking 256
Checking the distribution quality of agrochemicals in the vineyard through the use of field monitoring 255
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments 254
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 254
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 252
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 252
Effect of climate on decomposing coarse woody debris along a north- and a south-facing elevational transect in Val di Sole (Eastern Alps, Italy) 252
Comparison of wine density and alcoholic strength measurement by hydrostatic balance and electronic density-meter 249
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 249
Il Moscato giallo in Trentino 248
Relazioni tra fluorescenza, elementi minerali e letture di SPAD in foglie di ciliegio cv. Kordia 248
Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study 247
Survey of the chemical composition of 571 European bottled mineral waters 247
Anthocyanic profiling of twenty-one different hybrid grape varieties 246
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 246
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 245
Application of flow cytometry in the monitoring of yeast in oenological environment 245
Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols 245
Oenological tannins are possible suppliers of varietal thiol precursors 244
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 244
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 243
Determination of volatile phenols in wine using high-performance liquid chromatography with a coulometric array detector 241
Totale 32.009
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Categoria #
all - tutte 287.062
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 287.062
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202020.492 927 1.360 2.135 2.680 1.592 2.237 1.816 2.071 2.320 1.263 1.325 766
2020/202116.840 1.382 1.836 836 1.741 1.384 1.990 1.691 699 1.619 812 1.519 1.331
2021/20227.116 482 1.697 311 583 376 540 309 933 670 344 633 238
2022/202316.344 473 254 1.132 1.365 1.945 2.196 674 1.475 2.775 970 2.199 886
2023/202412.860 936 1.014 1.916 1.548 1.194 1.124 522 761 486 827 658 1.874
2024/2025311 311 0 0 0 0 0 0 0 0 0 0 0
Totale 97.054