CINECA IRIS Institutional Research Information System

LARCHER, ROBERTO
 Distribuzione geografica
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Continente #
EU - Europa 72.406
NA - Nord America 61.820
AS - Asia 27.134
SA - Sud America 2.871
AF - Africa 1.106
OC - Oceania 448
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 191
Continente sconosciuto - Info sul continente non disponibili 6
Totale 165.982
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Nazione #
US - Stati Uniti d'America 60.346
PL - Polonia 20.126
IT - Italia 15.770
RU - Federazione Russa 15.149
SG - Singapore 11.299
DE - Germania 7.131
CN - Cina 6.376
UA - Ucraina 2.657
VN - Vietnam 2.385
FR - Francia 2.312
HK - Hong Kong 1.872
BR - Brasile 1.725
IE - Irlanda 1.638
GB - Regno Unito 1.517
SE - Svezia 1.326
FI - Finlandia 1.079
KR - Corea 990
IN - India 807
NL - Olanda 766
CA - Canada 722
ES - Italia 710
BD - Bangladesh 543
MX - Messico 528
TR - Turchia 505
JP - Giappone 496
RO - Romania 287
CZ - Repubblica Ceca 268
AU - Australia 259
AR - Argentina 248
ZA - Sudafrica 242
BE - Belgio 222
CL - Cile 214
TW - Taiwan 195
NZ - Nuova Zelanda 185
EU - Europa 184
ID - Indonesia 181
CI - Costa d'Avorio 180
EC - Ecuador 179
PT - Portogallo 177
CH - Svizzera 176
GR - Grecia 174
PK - Pakistan 169
AT - Austria 154
TH - Thailandia 145
IR - Iran 142
MY - Malesia 136
PE - Perù 133
IQ - Iraq 132
CO - Colombia 123
PH - Filippine 115
MU - Mauritius 112
HU - Ungheria 102
LT - Lituania 94
UY - Uruguay 94
DK - Danimarca 85
AE - Emirati Arabi Uniti 81
SI - Slovenia 77
VE - Venezuela 76
NP - Nepal 75
DZ - Algeria 74
MA - Marocco 72
IL - Israele 71
SA - Arabia Saudita 71
EE - Estonia 68
HR - Croazia 67
EG - Egitto 62
BJ - Benin 59
TN - Tunisia 56
RS - Serbia 55
UZ - Uzbekistan 53
NG - Nigeria 52
CR - Costa Rica 48
AZ - Azerbaigian 46
BO - Bolivia 44
BG - Bulgaria 39
KZ - Kazakistan 36
SK - Slovacchia (Repubblica Slovacca) 35
ET - Etiopia 34
LV - Lettonia 33
GT - Guatemala 30
SC - Seychelles 30
KE - Kenya 29
PY - Paraguay 29
PA - Panama 26
GE - Georgia 25
JO - Giordania 23
MD - Moldavia 23
DO - Repubblica Dominicana 22
JM - Giamaica 21
OM - Oman 20
KG - Kirghizistan 19
NO - Norvegia 18
BS - Bahamas 17
LK - Sri Lanka 17
BY - Bielorussia 16
BH - Bahrain 15
BA - Bosnia-Erzegovina 14
GH - Ghana 14
SN - Senegal 14
AL - Albania 13
Totale 165.701
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Città #
Warsaw 19.971
Ashburn 5.496
Singapore 4.688
Jacksonville 4.283
San Jose 4.104
Moscow 3.586
Fairfield 3.116
San Michele All'adige 2.854
Chandler 2.781
Dallas 2.006
Wilmington 1.899
Woodbridge 1.887
Hong Kong 1.733
Beijing 1.725
New York 1.706
Los Angeles 1.689
Dublin 1.578
Council Bluffs 1.564
Buffalo 1.505
Houston 1.482
Seattle 1.458
Cambridge 1.083
Olalla 1.078
San Mateo 1.049
Trento 1.023
Ann Arbor 987
Dearborn 924
Dong Ket 881
Milan 833
Boardman 800
Seoul 759
Munich 755
Helsinki 734
Hefei 701
Lauterbourg 567
Mülheim 543
Ho Chi Minh City 504
Rome 502
Paris 405
Washington 397
Hanoi 372
Frankfurt am Main 360
Orem 343
Tokyo 343
Redwood City 341
Philadelphia 323
Guangzhou 321
Amsterdam 315
London 293
Verona 278
Shanghai 261
Rovereto 251
São Paulo 224
Turin 216
Las Vegas 210
Chennai 209
Chicago 204
Montreal 202
Mezzolombardo 199
Assago 198
Santa Clara 197
Mountain View 195
Mexico City 187
Abidjan 178
Turku 178
Florence 176
Phoenix 176
Bolzano 170
Toronto 166
Falkenstein 163
Padova 163
Naples 161
Brno 153
Zhengzhou 150
Lavis 147
Denver 146
Brooklyn 141
Atlanta 138
Istanbul 133
Brussels 130
Palermo 130
Santiago 129
Kitzingen 128
Johannesburg 127
Madrid 127
San Diego 125
Manchester 122
Lappeenranta 120
Stockholm 118
Horia 113
Athens 104
Bologna 104
Hangzhou 104
Falls Church 93
Poplar 92
Boston 91
Kyiv 90
Ottawa 88
Nanjing 87
Nuremberg 86
Totale 96.525
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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 1.444
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.141
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition 894
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 835
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 755
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 752
Cloni e portinnesti per lo Chardonnay base spumante in Trentino 690
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 676
Identification of causal genes of mQTLs associated to grape and wine flavor 649
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 610
20 anni di ricerca enologica per il Marzemino 610
Grape composition changes during conversion to organic and biodynamic cultivation 607
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 582
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 581
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 579
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 578
Isotopic and elemental data for tracing the origin of european olive oils 567
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 564
Evolution of yeast populations during different biodynamic winemaking processes 547
Induction of terpene biosynthesis in berries of microvine transformed with VvDXS1 alleles 529
Rapid analysis of 27 volatile sulfur compounds in wine by headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry 528
Analisi dell'urea: nuovo metodo in ph-metria differenziale e sua applicazione agli spumanti 516
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 512
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 506
Il contributo della Fondazione Mach alla conoscenza spumantistica 506
Drawing links from transcriptome to metabolites: the evolution of aroma in the ripening berry of Moscato bianco (Vitis vinifera L.) 499
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 495
Misura dell'azoto prontamente assimilabile dal lievito nei mosti d'uva ed esempi di applicazione 492
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 487
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche 487
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 486
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 472
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 471
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments 464
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 463
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 454
Decomposition of Norway spruce and European larch coarse woody debris (CWD) in relation to different elevation and exposure in an Alpine setting 450
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 450
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 445
Oxidative vs reductive skin maceration on thiol precursors 444
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification 443
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 435
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione 428
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 426
Metabolic and transcriptional profiling of transgenic microvine plants and fruit overexpressing VvDXS1 426
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 425
Oenological tannins as a source of thiol precursors 423
Arsenic in soil and grapes and changes in elemental content during winemaking 422
Indagine sulla concentrazione di ftalati nelle grappe 422
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 422
Elemental and isotopic characterisation of typical Italian alpine cheeses 421
Identification of causal mutations of metabolic QTLs associated to grape and wine flavor 420
Time since death and decay rate constants of Norway spruce and European larch deadwood in subalpine forests determined using dendrochronology and radiocarbon dating 420
The winemaking protocol affects the residual phosphonate content in wine 418
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 416
Shared and divergent pathways for flower abscission are triggered by gibberellic acid and carbon starvation in seedless Vitis vinifera L 415
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 414
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites 412
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 409
Food authentication by chemical profiling: consumers booklet TRACE project 406
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 403
Clarifying agents and 3-sulfanylhexanol precursors in grape juice 402
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 399
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 394
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 394
Prime osservazioni su grappe sperimentali prodotte in scala micro da uve ibride a bacca bianca 390
Checking the distribution quality of agrochemicals in the vineyard through the use of field monitoring 386
Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation 384
Comparison of European Müller-Thurgau clones grown in Alpine area 382
Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products 382
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 380
Detección instrumental de defectos específicos para bebidas destiladas y mieles por Cromatografía de Gases-Olfatometría (GC-O) 379
Survey of the chemical composition of 571 European bottled mineral waters 377
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 375
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 375
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 374
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 373
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 372
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 371
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 370
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 370
Fruity/tropical sulfur aroma precursors in hybrid grapes 369
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 368
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 366
The prevention of microbial wine spoliage by using ozone as a sanitising agent 366
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 365
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 365
Washing methods for removal of residues of 44 mineral elements from grapes 365
Isotopic and elemental composition of selected types of Italian honey 364
Accumulation and distribution pattern of macro- and microelements and trace elements in Vitis vinifera L. cv. Chardonnay berries 361
Free and glycosylated simple phenol profiling in Apulian Italian wines 361
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 359
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 358
The impact of some clarifying agents on the precursors of the varietal thiols in juice 358
Distillati sperimentali da vinacce di ibridi resistenti a bacca bianca: prime valutazioni 358
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 357
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 357
Relazioni tra fluorescenza, elementi minerali e letture di SPAD in foglie di ciliegio cv. Kordia 356
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments 355
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia) 355
Totale 47.135
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Categoria #
all - tutte 553.781
article - articoli 278.280
book - libri 1.998
conference - conferenze 259.812
curatela - curatele 0
other - altro 4.883
patent - brevetti 0
selected - selezionate 0
volume - volumi 8.808
Totale 1.107.562
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.331 0 0 0 0 0 0 0 0 0 0 0 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
2025/202642.973 3.718 3.974 3.530 3.869 5.859 3.393 6.861 2.744 2.207 3.756 2.352 710
Totale 168.932