CINECA IRIS Institutional Research Information System

LARCHER, ROBERTO
 Distribuzione geografica
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Continente #
EU - Europa 68.683
NA - Nord America 51.745
AS - Asia 21.085
SA - Sud America 2.208
AF - Africa 797
OC - Oceania 408
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 191
Continente sconosciuto - Info sul continente non disponibili 1
Totale 145.118
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Nazione #
US - Stati Uniti d'America 50.576
PL - Polonia 20.045
RU - Federazione Russa 15.096
IT - Italia 14.362
SG - Singapore 9.771
DE - Germania 6.828
CN - Cina 4.696
UA - Ucraina 2.564
IE - Irlanda 1.620
HK - Hong Kong 1.527
FR - Francia 1.525
BR - Brasile 1.390
VN - Vietnam 1.359
GB - Regno Unito 1.283
SE - Svezia 1.114
FI - Finlandia 960
KR - Corea 950
NL - Olanda 644
ES - Italia 604
IN - India 562
CA - Canada 555
MX - Messico 472
JP - Giappone 454
TR - Turchia 377
CZ - Repubblica Ceca 264
RO - Romania 261
AU - Australia 226
BE - Belgio 212
EU - Europa 184
NZ - Nuova Zelanda 178
ZA - Sudafrica 178
AR - Argentina 177
CI - Costa d'Avorio 172
PT - Portogallo 169
GR - Grecia 166
CH - Svizzera 158
TW - Taiwan 153
AT - Austria 140
EC - Ecuador 138
ID - Indonesia 132
IR - Iran 132
CL - Cile 130
TH - Thailandia 129
PK - Pakistan 128
PE - Perù 122
BD - Bangladesh 117
MU - Mauritius 110
HU - Ungheria 90
PH - Filippine 86
LT - Lituania 83
CO - Colombia 80
DK - Danimarca 77
SI - Slovenia 70
UY - Uruguay 70
MY - Malesia 69
EE - Estonia 67
IQ - Iraq 65
HR - Croazia 59
IL - Israele 59
DZ - Algeria 52
EG - Egitto 50
AE - Emirati Arabi Uniti 47
NG - Nigeria 45
RS - Serbia 42
VE - Venezuela 41
SA - Arabia Saudita 40
BO - Bolivia 38
MA - Marocco 36
AZ - Azerbaigian 32
BG - Bulgaria 31
SK - Slovacchia (Repubblica Slovacca) 31
CR - Costa Rica 28
LV - Lettonia 28
UZ - Uzbekistan 28
ET - Etiopia 23
GT - Guatemala 23
TN - Tunisia 23
KZ - Kazakistan 21
KE - Kenya 20
PA - Panama 20
SC - Seychelles 20
GE - Georgia 19
NO - Norvegia 17
PY - Paraguay 17
BS - Bahamas 16
KG - Kirghizistan 16
LK - Sri Lanka 16
MD - Moldavia 16
DO - Repubblica Dominicana 15
NP - Nepal 15
BA - Bosnia-Erzegovina 12
JM - Giamaica 12
JO - Giordania 12
AL - Albania 10
AM - Armenia 10
AO - Angola 9
CM - Camerun 9
GH - Ghana 9
LB - Libano 8
MG - Madagascar 8
Totale 144.950
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Città #
Warsaw 19.907
Jacksonville 4.273
Ashburn 3.916
Singapore 3.667
Moscow 3.583
Fairfield 3.113
San Michele All'adige 2.854
Chandler 2.781
Dallas 1.968
Wilmington 1.894
Woodbridge 1.887
Los Angeles 1.574
Dublin 1.565
New York 1.465
Buffalo 1.462
Houston 1.457
Seattle 1.446
Hong Kong 1.419
Beijing 1.384
Cambridge 1.082
Olalla 1.078
San Mateo 1.049
Trento 1.013
Ann Arbor 987
Dearborn 921
Dong Ket 881
Boardman 797
Seoul 751
Munich 744
Milan 705
Hefei 696
Helsinki 645
Mülheim 543
Rome 413
Paris 377
Washington 376
Redwood City 341
Council Bluffs 323
Tokyo 314
Philadelphia 309
Amsterdam 280
Guangzhou 264
Verona 262
London 261
Shanghai 231
Mezzolombardo 199
Assago 198
Turin 197
Mountain View 194
São Paulo 193
Las Vegas 192
Frankfurt am Main 179
Mexico City 179
Ho Chi Minh City 178
Turku 178
Rovereto 174
Montreal 172
Abidjan 171
Chicago 166
Padova 163
Florence 162
Bolzano 156
Falkenstein 156
Brno 153
Phoenix 150
Zhengzhou 148
Lavis 147
Santa Clara 129
Kitzingen 128
Brussels 127
Toronto 116
Chennai 115
Denver 115
Naples 115
San Diego 115
Brooklyn 114
Horia 113
Hanoi 111
Atlanta 109
Madrid 109
Orem 109
Stockholm 107
Palermo 103
Athens 99
Johannesburg 96
Lappeenranta 94
Falls Church 93
Hangzhou 89
Bologna 88
Boston 84
Nanjing 84
Ottawa 81
Lima 80
Poplar 79
San Francisco 77
Nuremberg 76
Istanbul 75
Auckland 71
Düsseldorf 68
Manchester 66
Totale 84.298
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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 1.390
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.076
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition 862
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 717
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 632
Cloni e portinnesti per lo Chardonnay base spumante in Trentino 624
Identification of causal genes of mQTLs associated to grape and wine flavor 614
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 598
20 anni di ricerca enologica per il Marzemino 575
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 551
Grape composition changes during conversion to organic and biodynamic cultivation 548
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 539
Isotopic and elemental data for tracing the origin of european olive oils 529
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 515
Evolution of yeast populations during different biodynamic winemaking processes 509
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 509
Induction of terpene biosynthesis in berries of microvine transformed with VvDXS1 alleles 489
Analisi dell'urea: nuovo metodo in ph-metria differenziale e sua applicazione agli spumanti 485
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 475
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 474
Il contributo della Fondazione Mach alla conoscenza spumantistica 469
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 468
Drawing links from transcriptome to metabolites: the evolution of aroma in the ripening berry of Moscato bianco (Vitis vinifera L.) 466
Rapid analysis of 27 volatile sulfur compounds in wine by headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry 459
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 457
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 451
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments 435
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 431
Decomposition of Norway spruce and European larch coarse woody debris (CWD) in relation to different elevation and exposure in an Alpine setting 425
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 423
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 419
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 418
Misura dell'azoto prontamente assimilabile dal lievito nei mosti d'uva ed esempi di applicazione 410
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche 408
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 407
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 407
Oxidative vs reductive skin maceration on thiol precursors 406
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 399
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 394
Elemental and isotopic characterisation of typical Italian alpine cheeses 391
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification 391
Oenological tannins as a source of thiol precursors 391
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 390
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione 390
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 387
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites 387
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 387
Time since death and decay rate constants of Norway spruce and European larch deadwood in subalpine forests determined using dendrochronology and radiocarbon dating 386
Indagine sulla concentrazione di ftalati nelle grappe 385
Identification of causal mutations of metabolic QTLs associated to grape and wine flavor 384
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 382
The winemaking protocol affects the residual phosphonate content in wine 382
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 381
Arsenic in soil and grapes and changes in elemental content during winemaking 380
Shared and divergent pathways for flower abscission are triggered by gibberellic acid and carbon starvation in seedless Vitis vinifera L 380
Food authentication by chemical profiling: consumers booklet TRACE project 376
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 375
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 369
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 368
Metabolic and transcriptional profiling of transgenic microvine plants and fruit overexpressing VvDXS1 366
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 365
Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products 361
Clarifying agents and 3-sulfanylhexanol precursors in grape juice 361
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 361
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 358
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 357
Prime osservazioni su grappe sperimentali prodotte in scala micro da uve ibride a bacca bianca 357
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 354
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 353
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 353
Checking the distribution quality of agrochemicals in the vineyard through the use of field monitoring 352
Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation 350
Detección instrumental de defectos específicos para bebidas destiladas y mieles por Cromatografía de Gases-Olfatometría (GC-O) 349
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 349
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 348
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 348
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 344
Accumulation and distribution pattern of macro- and microelements and trace elements in Vitis vinifera L. cv. Chardonnay berries 342
Free and glycosylated simple phenol profiling in Apulian Italian wines 342
Fruity/tropical sulfur aroma precursors in hybrid grapes 340
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 337
Isotopic and elemental composition of selected types of Italian honey 335
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 335
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 332
Washing methods for removal of residues of 44 mineral elements from grapes 329
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 327
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 327
The prevention of microbial wine spoliage by using ozone as a sanitising agent 326
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 326
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 325
Relazioni tra fluorescenza, elementi minerali e letture di SPAD in foglie di ciliegio cv. Kordia 324
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments 323
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking 323
The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine 322
Effect of juice turbidity on fermentative volatile compounds in white wines 322
Technological variability of wines produced with white and red fruited hybrids cultivated in the Dolomites (Italy) 321
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 320
Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study 319
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 319
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 319
Totale 42.446
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Categoria #
all - tutte 498.976
article - articoli 252.088
book - libri 1.828
conference - conferenze 232.615
curatela - curatele 0
other - altro 4.482
patent - brevetti 0
selected - selezionate 0
volume - volumi 7.963
Totale 997.952
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20219.661 0 0 0 0 0 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
2023/202412.854 936 1.014 1.916 1.548 1.194 1.124 516 761 486 827 658 1.874
2024/202529.222 579 830 551 2.056 1.080 975 1.974 1.876 2.507 998 13.941 1.855
2025/202622.058 3.718 3.974 3.530 3.869 5.859 1.108 0 0 0 0 0 0
Totale 148.017