CINECA IRIS Institutional Research Information System

LARCHER, ROBERTO
 Distribuzione geografica
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Continente #
EU - Europa 71.597
NA - Nord America 60.017
AS - Asia 26.587
SA - Sud America 2.856
AF - Africa 1.095
OC - Oceania 442
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 191
Continente sconosciuto - Info sul continente non disponibili 6
Totale 162.791
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Nazione #
US - Stati Uniti d'America 58.659
PL - Polonia 20.115
IT - Italia 15.236
RU - Federazione Russa 15.118
SG - Singapore 11.219
DE - Germania 7.121
CN - Cina 6.311
UA - Ucraina 2.654
VN - Vietnam 2.375
FR - Francia 2.307
HK - Hong Kong 1.861
BR - Brasile 1.719
IE - Irlanda 1.637
GB - Regno Unito 1.509
SE - Svezia 1.197
FI - Finlandia 1.063
KR - Corea 988
IN - India 798
NL - Olanda 747
ES - Italia 702
CA - Canada 640
MX - Messico 527
TR - Turchia 503
JP - Giappone 495
RO - Romania 279
CZ - Repubblica Ceca 266
AU - Australia 255
AR - Argentina 247
ZA - Sudafrica 240
BE - Belgio 218
CL - Cile 214
BD - Bangladesh 197
TW - Taiwan 190
EU - Europa 184
NZ - Nuova Zelanda 183
CI - Costa d'Avorio 180
ID - Indonesia 178
EC - Ecuador 177
PT - Portogallo 175
GR - Grecia 174
CH - Svizzera 170
PK - Pakistan 168
AT - Austria 151
TH - Thailandia 144
IR - Iran 140
IQ - Iraq 131
MY - Malesia 130
PE - Perù 129
CO - Colombia 123
PH - Filippine 114
MU - Mauritius 112
HU - Ungheria 102
UY - Uruguay 93
LT - Lituania 91
DK - Danimarca 84
AE - Emirati Arabi Uniti 80
SI - Slovenia 76
VE - Venezuela 76
NP - Nepal 75
DZ - Algeria 72
MA - Marocco 72
IL - Israele 71
SA - Arabia Saudita 71
EE - Estonia 68
HR - Croazia 65
EG - Egitto 62
BJ - Benin 59
TN - Tunisia 56
RS - Serbia 54
UZ - Uzbekistan 53
NG - Nigeria 51
AZ - Azerbaigian 46
BO - Bolivia 44
CR - Costa Rica 40
BG - Bulgaria 39
KZ - Kazakistan 36
SK - Slovacchia (Repubblica Slovacca) 35
ET - Etiopia 34
LV - Lettonia 33
SC - Seychelles 30
KE - Kenya 29
PY - Paraguay 29
PA - Panama 26
GE - Georgia 25
GT - Guatemala 25
JO - Giordania 23
DO - Repubblica Dominicana 22
MD - Moldavia 22
JM - Giamaica 20
OM - Oman 20
KG - Kirghizistan 19
NO - Norvegia 18
LK - Sri Lanka 17
BS - Bahamas 16
BY - Bielorussia 16
BH - Bahrain 15
BA - Bosnia-Erzegovina 14
SN - Senegal 14
AL - Albania 13
AM - Armenia 12
Totale 162.533
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Città #
Warsaw 19.967
Ashburn 5.396
Singapore 4.666
Jacksonville 4.278
San Jose 3.925
Moscow 3.581
Fairfield 3.113
San Michele All'adige 2.854
Chandler 2.781
Dallas 1.974
Wilmington 1.896
Woodbridge 1.887
Hong Kong 1.722
Beijing 1.708
Los Angeles 1.636
New York 1.620
Dublin 1.578
Council Bluffs 1.542
Houston 1.474
Buffalo 1.471
Seattle 1.452
Cambridge 1.082
Olalla 1.078
San Mateo 1.049
Trento 1.019
Ann Arbor 987
Dearborn 921
Dong Ket 881
Boardman 798
Milan 791
Seoul 758
Munich 753
Helsinki 720
Hefei 700
Lauterbourg 566
Mülheim 543
Ho Chi Minh City 501
Rome 481
Paris 404
Washington 393
Hanoi 371
Frankfurt am Main 360
Tokyo 343
Redwood City 341
Orem 335
Guangzhou 321
Amsterdam 315
Philadelphia 313
London 290
Verona 268
Shanghai 259
Rovereto 229
São Paulo 224
Chennai 208
Turin 203
Mezzolombardo 199
Assago 198
Montreal 197
Las Vegas 194
Mountain View 194
Chicago 190
Mexico City 186
Santa Clara 186
Abidjan 178
Turku 178
Bolzano 167
Florence 166
Falkenstein 163
Padova 163
Phoenix 160
Brno 151
Zhengzhou 150
Lavis 143
Toronto 141
Denver 138
Naples 136
Istanbul 133
Brussels 130
Atlanta 129
Santiago 129
Kitzingen 128
Johannesburg 127
Madrid 127
Brooklyn 125
Palermo 123
San Diego 123
Manchester 122
Lappeenranta 119
Stockholm 117
Horia 113
Hangzhou 104
Athens 103
Bologna 96
Falls Church 93
Poplar 92
Boston 89
Kyiv 88
Nanjing 87
Nuremberg 86
Lima 84
Totale 95.571
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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 1.435
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.121
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition 890
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 820
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 716
Cloni e portinnesti per lo Chardonnay base spumante in Trentino 679
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 670
Identification of causal genes of mQTLs associated to grape and wine flavor 647
20 anni di ricerca enologica per il Marzemino 607
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 606
Grape composition changes during conversion to organic and biodynamic cultivation 604
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 578
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 577
Isotopic and elemental data for tracing the origin of european olive oils 565
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 563
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products 559
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 544
Evolution of yeast populations during different biodynamic winemaking processes 540
Induction of terpene biosynthesis in berries of microvine transformed with VvDXS1 alleles 523
Analisi dell'urea: nuovo metodo in ph-metria differenziale e sua applicazione agli spumanti 514
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 502
Rapid analysis of 27 volatile sulfur compounds in wine by headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry 497
Il contributo della Fondazione Mach alla conoscenza spumantistica 495
Drawing links from transcriptome to metabolites: the evolution of aroma in the ripening berry of Moscato bianco (Vitis vinifera L.) 494
The use of stable isotopes and elemental profiles in the botanical and geographical characterization of the arabic gum 488
Vitamine dei vini bianchi: concentrazione e variabilità indotta dai lieviti 484
Misura dell'azoto prontamente assimilabile dal lievito nei mosti d'uva ed esempi di applicazione 480
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 477
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche 475
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 470
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 468
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives 465
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments 462
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 458
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 453
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 448
Decomposition of Norway spruce and European larch coarse woody debris (CWD) in relation to different elevation and exposure in an Alpine setting 447
Oxidative vs reductive skin maceration on thiol precursors 443
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 441
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification 435
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 432
Contenido de vitaminas hidrosolubles en los vinos blancos en función dela cepa de levadura 424
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione 424
Metabolic and transcriptional profiling of transgenic microvine plants and fruit overexpressing VvDXS1 421
Indagine sulla concentrazione di ftalati nelle grappe 421
Oenological tannins as a source of thiol precursors 420
Arsenic in soil and grapes and changes in elemental content during winemaking 419
Elemental and isotopic characterisation of typical Italian alpine cheeses 417
Identification of causal mutations of metabolic QTLs associated to grape and wine flavor 417
Time since death and decay rate constants of Norway spruce and European larch deadwood in subalpine forests determined using dendrochronology and radiocarbon dating 417
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 417
The winemaking protocol affects the residual phosphonate content in wine 416
Shared and divergent pathways for flower abscission are triggered by gibberellic acid and carbon starvation in seedless Vitis vinifera L 414
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 413
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 413
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 412
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 408
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 408
Food authentication by chemical profiling: consumers booklet TRACE project 402
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 401
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 397
Clarifying agents and 3-sulfanylhexanol precursors in grape juice 396
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 393
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche 390
Prime osservazioni su grappe sperimentali prodotte in scala micro da uve ibride a bacca bianca 386
Checking the distribution quality of agrochemicals in the vineyard through the use of field monitoring 385
Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation 384
Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products 379
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 378
Detección instrumental de defectos específicos para bebidas destiladas y mieles por Cromatografía de Gases-Olfatometría (GC-O) 375
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 373
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana 372
Targeted and untargeted alkaloid characterisation of pasture herbs and milk from eastern Italian Alps using high resolution mass spectrometry 370
Fruity/tropical sulfur aroma precursors in hybrid grapes 369
The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine 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
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 366
Alkaloid profiling of herbal drugs using high resolution mass spectrometry 366
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties 364
Isotopic and elemental composition of selected types of Italian honey 362
Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes 362
Free and glycosylated simple phenol profiling in Apulian Italian wines 361
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito 361
Washing methods for removal of residues of 44 mineral elements from grapes 360
Comparison of European Müller-Thurgau clones grown in Alpine area 359
Accumulation and distribution pattern of macro- and microelements and trace elements in Vitis vinifera L. cv. Chardonnay berries 357
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 356
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 355
Content of 4-ethylcatecol and other volatile phenols in dressings, beverages and spirits 355
Relazioni tra fluorescenza, elementi minerali e letture di SPAD in foglie di ciliegio cv. Kordia 355
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 355
Distillati sperimentali da vinacce di ibridi resistenti a bacca bianca: prime valutazioni 355
The prevention of microbial wine spoliage by using ozone as a sanitising agent 354
The application of flow cytometry in microbiological monitoring during winemaking: two case studies 353
The impact of some clarifying agents on the precursors of the varietal thiols in juice 353
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 352
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments 352
Application of flow cytometry in the monitoring of yeast in oenological environment 351
The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine 349
Totale 46.165
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Categoria #
all - tutte 535.639
article - articoli 269.153
book - libri 1.956
conference - conferenze 251.190
curatela - curatele 0
other - altro 4.782
patent - brevetti 0
selected - selezionate 0
volume - volumi 8.558
Totale 1.071.278
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.850 0 0 0 0 0 0 0 0 0 0 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
2023/202412.845 936 1.014 1.916 1.548 1.194 1.124 516 761 486 826 652 1.872
2024/202529.159 575 830 551 2.049 1.074 972 1.969 1.875 2.501 997 13.912 1.854
2025/202639.847 3.709 3.967 3.518 3.861 5.851 3.375 6.847 2.740 2.203 3.743 33 0
Totale 165.734