LARCHER, ROBERTO
 Distribuzione geografica
Continente #
EU - Europa 45.257
NA - Nord America 40.623
AS - Asia 4.202
SA - Sud America 567
AF - Africa 423
OC - Oceania 232
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 191
Continente sconosciuto - Info sul continente non disponibili 1
Totale 91.496
Nazione #
US - Stati Uniti d'America 40.246
PL - Polonia 19.831
IT - Italia 10.864
DE - Germania 5.428
UA - Ucraina 2.535
CN - Cina 1.970
IE - Irlanda 1.749
SE - Svezia 993
VN - Vietnam 904
GB - Regno Unito 778
FR - Francia 731
SG - Singapore 480
FI - Finlandia 453
ES - Italia 340
BE - Belgio 209
RO - Romania 209
BR - Brasile 192
EU - Europa 184
NL - Olanda 180
CA - Canada 178
RU - Federazione Russa 178
CI - Costa d'Avorio 170
IN - India 164
MX - Messico 136
AU - Australia 134
TR - Turchia 133
PT - Portogallo 125
JP - Giappone 113
CH - Svizzera 110
MU - Mauritius 110
GR - Grecia 108
NZ - Nuova Zelanda 98
KR - Corea 78
PE - Perù 78
CZ - Repubblica Ceca 76
HK - Hong Kong 67
HU - Ungheria 65
CL - Cile 60
AR - Argentina 59
AT - Austria 59
EC - Ecuador 59
TW - Taiwan 54
HR - Croazia 49
SI - Slovenia 45
CO - Colombia 44
IR - Iran 40
UY - Uruguay 40
TH - Thailandia 39
DK - Danimarca 28
ID - Indonesia 28
ZA - Sudafrica 28
NG - Nigeria 25
IL - Israele 24
RS - Serbia 24
CR - Costa Rica 21
PH - Filippine 21
SK - Slovacchia (Repubblica Slovacca) 20
VE - Venezuela 20
SC - Seychelles 19
BG - Bulgaria 18
PK - Pakistan 17
BS - Bahamas 16
BO - Bolivia 15
DZ - Algeria 14
MY - Malesia 14
AZ - Azerbaigian 13
ET - Etiopia 12
LV - Lettonia 12
GT - Guatemala 11
EG - Egitto 10
MA - Marocco 10
MD - Moldavia 10
TN - Tunisia 8
NO - Norvegia 7
A2 - ???statistics.table.value.countryCode.A2??? 6
BA - Bosnia-Erzegovina 6
IQ - Iraq 6
PA - Panama 6
CY - Cipro 5
DO - Repubblica Dominicana 5
GE - Georgia 5
MO - Macao, regione amministrativa speciale della Cina 5
SA - Arabia Saudita 5
UG - Uganda 4
BD - Bangladesh 3
CM - Camerun 3
KG - Kirghizistan 3
LT - Lituania 3
ME - Montenegro 3
RE - Reunion 3
AD - Andorra 2
AE - Emirati Arabi Uniti 2
AL - Albania 2
CD - Congo 2
GH - Ghana 2
JO - Giordania 2
KH - Cambogia 2
SM - San Marino 2
A1 - Anonimo 1
AM - Armenia 1
Totale 91.479
Città #
Warsaw 19.739
Jacksonville 4.269
Fairfield 3.113
San Michele All'adige 2.854
Chandler 2.781
Ashburn 2.062
Woodbridge 1.887
Wilmington 1.881
Dublin 1.701
Seattle 1.418
Houston 1.380
New York 1.156
Buffalo 1.116
Cambridge 1.078
Olalla 1.078
San Mateo 1.049
Ann Arbor 987
Trento 955
Dearborn 921
Dong Ket 881
Beijing 688
Los Angeles 612
Boardman 607
Mülheim 543
Philadelphia 447
Helsinki 426
Milan 342
Redwood City 341
Shanghai 204
Mountain View 194
Rome 188
Mezzolombardo 186
Verona 171
Abidjan 169
Brussels 166
Dallas 146
Padova 131
Guangzhou 127
London 125
Zhengzhou 123
Turin 120
Bolzano 113
Horia 113
San Diego 113
Falls Church 93
Amsterdam 89
Florence 88
Hefei 82
Nanjing 81
Madrid 78
Hangzhou 71
Palermo 69
Torino 58
Athens 57
Lima 56
Redmond 54
Frankfurt am Main 53
Falkenstein 52
Bari 51
Cles 51
Bologna 48
Shenyang 48
Naples 47
Vicenza 47
Jinan 45
Rovereto 45
Adelaide 44
Ottawa 44
Kunming 43
Parma 43
Phoenix 43
Scottsdale 43
Otorohanga 38
Affi 37
Istanbul 37
Berlin 36
Toronto 36
Montevideo 35
Trieste 35
Montpellier 34
São Paulo 34
Udine 34
Xian 34
Chicago 33
Taipei 33
Tappahannock 31
Toledo 31
Budapest 30
Montreal 30
New Bedfont 30
Quito 30
Acton 29
Norwalk 29
Santiago 29
Nürnberg 28
Parkes 28
Bordeaux 27
Changsha 27
Federal 27
Hebei 27
Totale 61.213
Nome #
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 1.335
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition 763
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 581
Identification of causal genes of mQTLs associated to grape and wine flavor 518
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 515
Cloni e portinnesti per lo Chardonnay base spumante in Trentino 448
Grape composition changes during conversion to organic and biodynamic cultivation 430
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 410
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 398
Analisi dell'urea: nuovo metodo in ph-metria differenziale e sua applicazione agli spumanti 394
Evolution of yeast populations during different biodynamic winemaking processes 391
Il contributo della Fondazione Mach alla conoscenza spumantistica 388
Induction of terpene biosynthesis in berries of microvine transformed with VvDXS1 alleles 385
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 384
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments 382
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 376
Drawing links from transcriptome to metabolites: the evolution of aroma in the ripening berry of Moscato bianco (Vitis vinifera L.) 372
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 366
Decomposition of Norway spruce and European larch coarse woody debris (CWD) in relation to different elevation and exposure in an Alpine setting 353
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 334
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 334
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 332
Oxidative vs reductive skin maceration on thiol precursors 331
Isotopic and elemental data for tracing the origin of european olive oils 330
Elemental and isotopic characterisation of typical Italian alpine cheeses 328
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 328
Shared and divergent pathways for flower abscission are triggered by gibberellic acid and carbon starvation in seedless Vitis vinifera L 320
Time since death and decay rate constants of Norway spruce and European larch deadwood in subalpine forests determined using dendrochronology and radiocarbon dating 319
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 318
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione 318
Food authentication by chemical profiling: consumers booklet TRACE project 308
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites 307
Rapid analysis of 27 volatile sulfur compounds in wine by headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry 305
Oenological tannins as a source of thiol precursors 299
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification 298
Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products 296
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 295
Identification of causal mutations of metabolic QTLs associated to grape and wine flavor 294
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 293
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 293
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 292
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 292
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 291
The winemaking protocol affects the residual phosphonate content in wine 291
Prime osservazioni su grappe sperimentali prodotte in scala micro da uve ibride a bacca bianca 289
Arsenic in soil and grapes and changes in elemental content during winemaking 287
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 282
Free and glycosylated simple phenol profiling in Apulian Italian wines 282
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 280
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 280
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche 279
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 278
Detección instrumental de defectos específicos para bebidas destiladas y mieles por Cromatografía de Gases-Olfatometría (GC-O) 278
Metabolic and transcriptional profiling of transgenic microvine plants and fruit overexpressing VvDXS1 277
Indagine sulla concentrazione di ftalati nelle grappe 276
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 274
Isotopic and elemental composition of selected types of Italian honey 271
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 270
Effect of juice turbidity on fermentative volatile compounds in white wines 269
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 267
Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation 266
The prevention of microbial wine spoliage by using ozone as a sanitising agent 266
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 266
Fruity/tropical sulfur aroma precursors in hybrid grapes 265
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 264
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 264
Clarifying agents and 3-sulfanylhexanol precursors in grape juice 261
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 261
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 260
Botanical origin characterisation of tannins using infrared spectroscopy 258
The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine 257
Novel technological strategies to enhance tropical thiol precursors in winemaking by-products 256
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 255
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking 255
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 254
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 254
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 253
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments 251
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 250
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 250
Comparison of wine density and alcoholic strength measurement by hydrostatic balance and electronic density-meter 248
Effect of climate on decomposing coarse woody debris along a north- and a south-facing elevational transect in Val di Sole (Eastern Alps, Italy) 248
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 247
Relazioni tra fluorescenza, elementi minerali e letture di SPAD in foglie di ciliegio cv. Kordia 245
Survey of the chemical composition of 571 European bottled mineral waters 245
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 244
Il Moscato giallo in Trentino 244
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 244
Spoilage potential of Brettanomyces bruxellensis strains isolated from Italian wines 243
Oenological tannins are possible suppliers of varietal thiol precursors 243
Application of flow cytometry in the monitoring of yeast in oenological environment 242
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 242
Anthocyanic profiling of twenty-one different hybrid grape varieties 241
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 241
Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols 241
Checking the distribution quality of agrochemicals in the vineyard through the use of field monitoring 241
FTIR-based multivariate models to forecast the tartaric stability 239
Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study 239
Arsenic in wines: the effect of yeast strain and winemaking practices 238
Determination of volatile phenols in wine using high-performance liquid chromatography with a coulometric array detector 237
Totale 31.392
Categoria #
all - tutte 254.619
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 254.619


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20194.486 0 0 0 0 0 0 0 0 1.087 1.121 1.435 843
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
2022/202316.783 473 254 1.132 1.365 1.945 2.196 851 1.495 2.806 1.007 2.228 1.031
2023/20249.723 970 1.014 1.937 1.728 1.199 1.124 522 761 468 0 0 0
Totale 94.045