CINECA IRIS Institutional Research Information System

MALACARNE, MARIO
 Distribuzione geografica
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Continente #
EU - Europa 18.779
NA - Nord America 16.700
AS - Asia 5.654
SA - Sud America 589
AF - Africa 277
OC - Oceania 105
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 61
Continente sconosciuto - Info sul continente non disponibili 5
Totale 42.170
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Nazione #
US - Stati Uniti d'America 16.400
PL - Polonia 5.555
IT - Italia 4.628
RU - Federazione Russa 3.465
SG - Singapore 2.457
DE - Germania 1.796
CN - Cina 1.461
UA - Ucraina 683
VN - Vietnam 568
FR - Francia 521
IE - Irlanda 379
HK - Hong Kong 351
BR - Brasile 339
SE - Svezia 325
GB - Regno Unito 286
FI - Finlandia 211
NL - Olanda 203
KR - Corea 179
ES - Italia 168
CA - Canada 150
IN - India 127
CI - Costa d'Avorio 117
MX - Messico 111
BD - Bangladesh 80
JP - Giappone 78
PT - Portogallo 73
GR - Grecia 72
CZ - Repubblica Ceca 69
TR - Turchia 69
CH - Svizzera 64
EU - Europa 60
NZ - Nuova Zelanda 54
ZA - Sudafrica 53
AR - Argentina 52
AU - Australia 50
CL - Cile 50
EC - Ecuador 49
BE - Belgio 44
IQ - Iraq 37
AT - Austria 33
CO - Colombia 31
RO - Romania 29
PE - Perù 28
HU - Ungheria 26
ID - Indonesia 25
MU - Mauritius 23
SI - Slovenia 23
RS - Serbia 21
MY - Malesia 20
NP - Nepal 19
PH - Filippine 18
PK - Pakistan 18
MA - Marocco 17
VE - Venezuela 16
DK - Danimarca 15
TW - Taiwan 14
AE - Emirati Arabi Uniti 13
IR - Iran 13
LT - Lituania 13
BA - Bosnia-Erzegovina 12
IL - Israele 12
PY - Paraguay 12
TH - Thailandia 12
UZ - Uzbekistan 12
TN - Tunisia 11
BG - Bulgaria 10
HR - Croazia 10
LV - Lettonia 10
SA - Arabia Saudita 9
EG - Egitto 8
GE - Georgia 8
SK - Slovacchia (Repubblica Slovacca) 8
AZ - Azerbaigian 7
BJ - Benin 7
CR - Costa Rica 7
EE - Estonia 7
PA - Panama 7
UY - Uruguay 6
BO - Bolivia 5
DO - Repubblica Dominicana 5
DZ - Algeria 5
GT - Guatemala 5
JO - Giordania 5
KH - Cambogia 5
KW - Kuwait 5
KZ - Kazakistan 5
NO - Norvegia 5
SC - Seychelles 5
XK - ???statistics.table.value.countryCode.XK??? 5
BH - Bahrain 4
ET - Etiopia 4
JM - Giamaica 4
KE - Kenya 4
LU - Lussemburgo 4
MK - Macedonia 4
SN - Senegal 4
AO - Angola 3
CM - Camerun 3
CY - Cipro 3
MD - Moldavia 3
Totale 42.119
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Città #
Warsaw 5.492
Council Bluffs 2.322
Ashburn 1.231
Jacksonville 1.110
Singapore 1.036
San Jose 960
San Michele All'adige 913
Moscow 779
Chandler 707
Dallas 690
Fairfield 683
Wilmington 489
Beijing 407
Woodbridge 402
New York 383
Dublin 371
Buffalo 360
Seattle 348
Houston 345
Los Angeles 342
Hong Kong 336
Olalla 267
San Mateo 264
Dong Ket 257
Milan 255
Dearborn 250
Ann Arbor 239
Cambridge 233
Boardman 195
Seoul 165
Hefei 161
Helsinki 149
Mülheim 134
Lauterbourg 125
Rome 125
Munich 118
Abidjan 116
Ho Chi Minh City 107
Trento 99
Washington 94
Redwood City 93
Hanoi 84
Philadelphia 84
Rovereto 81
Verona 76
Columbus 74
Amsterdam 66
Turin 66
Palermo 65
Guangzhou 63
Florence 61
Tokyo 61
Orem 60
São Paulo 58
Athens 53
Shanghai 51
Frankfurt am Main 49
Mezzolombardo 49
Kitzingen 46
London 46
Santa Clara 44
Bolzano 43
Mountain View 42
Padova 42
Bologna 41
Las Vegas 41
Falls Church 40
Montreal 40
Turku 40
Naples 39
Zhengzhou 37
Atlanta 35
Brno 35
Brooklyn 35
Denver 35
Santiago 34
Chennai 33
Mexico City 33
Auckland 32
Phoenix 32
Toronto 32
Manchester 31
Hangzhou 29
Paris 29
Quito 29
Chicago 27
Falkenstein 27
Johannesburg 27
Brussels 26
Lavis 26
Nanjing 26
Bari 24
Ottawa 24
Istanbul 23
Catania 22
Madrid 22
Stockholm 21
Brescia 20
Poplar 20
San Francisco 19
Totale 25.602
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Nome #
Influenza del portinnesto sulle performance vegetative, nutrizionali e qualitative delle viti 813
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 769
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 689
20 anni di ricerca enologica per il Marzemino 631
Grape composition changes during conversion to organic and biodynamic cultivation 625
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 595
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 591
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 586
Evolution of yeast populations during different biodynamic winemaking processes 565
Il contributo della Fondazione Mach alla conoscenza spumantistica 530
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 484
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 476
Oxidative vs reductive skin maceration on thiol precursors 456
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 454
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 435
The winemaking protocol affects the residual phosphonate content in wine 434
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 416
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 412
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 407
Comparison of European Müller-Thurgau clones grown in Alpine area 394
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 390
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 387
Confronto tra gestione integrata, biologica e biodinamica in vigneto: caratteristiche quali-quantitative delle uve nel periodo 2012-2015 384
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 380
Free and glycosylated simple phenol profiling in Apulian Italian wines 376
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 369
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 364
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 363
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 363
Technological variability of wines produced with white and red fruited hybrids cultivated in the Dolomites (Italy) 363
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 361
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 361
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine 360
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 360
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 359
Marzemino: risultanze e problematiche enologiche 353
Botanical origin characterisation of tannins using infrared spectroscopy 350
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 350
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 349
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 349
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 348
The comparison of organic, biodynamic and conventional farming in Pinot blanc and Rhine Riesling in the 2016 vintage year 347
Traitement du caractère Brett des vins par des polymères cellulosiques: de nouvelles solutions et opportunites industrielles pour de nouveaux produits oenologiques 346
Müller Thurgau: confronto tra cloni omologati europei e nuovi materiali in corso di selezione 340
Use of Fourier Transform Infrared Spectroscopy (FT-IR) for the botanical origin characterisation of commercial tannins 339
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 338
La selezione clonale del Traminer aromatico: storia e nuove acquisizioni 337
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 336
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 336
FTIR-based multivariate models to forecast the tartaric stability 334
Analisi della composizione di acque minerali europee 334
Vides resistentes cultivadas en el Trentino prealpino. Primeros resultados del proyecto VEViR = Resistant vines cultivated in the Trentino pre-Alps. VEViR project first results 333
Combined new approaches for identifying the botanical origin of commercial tannins 332
Biologico e biodinamico in sperimentazione pluriennale: aggiornamenti su Pinot bianco e Riesling in Trentino 327
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 326
Inesperada riqueza de precursores de tioles polifuncionales en hollejos de Gewürztraminer 324
Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes 321
Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito 320
Vitality and detoxification ability of yeasts in naturally As-rich musts 319
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 318
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 314
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 313
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 311
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 310
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 309
Müller Thurgau: nuovi cloni italiani di una varietà mittel-europea 309
Omologati nuovi cloni di Müller Thurgau 308
Predictive models of wine tartaric stability using Fourier transform infrared spectroscopy 306
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 305
Cura del carattere brett dei vini con polimeri cellulosici: nuova soluzione e opportunità industriale per nuovi prodotti enologici 300
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 299
Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae: role of nitrogen in the evolution of fermentation and aroma profile 297
Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation 295
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 295
Agronomic indexes and must quality according to the type of vineyard management: experience of harvest 2017 295
Mono- and di-glucoside anthocyanins extraction in mould resistant varieties 293
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 289
Lieviti e batteri insieme 285
Quanto pesa la torbidità dei mosti sull'aroma dei vini bianchi giovani 278
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 278
Study on the behaviour of pesticides residues contained in oenological matrices and stored in plastic containers 277
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 275
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines 274
From grape to wine: study of the evolution of phosphonate's residue by Quippe method 265
La vendemmia 2019: valutazioni e prospettive 259
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 250
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 250
Analisi prevendemmiali e confronto con la serie storica delle scorse annate 250
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 249
Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must 248
Gestire il vigneto al meglio in funzione del meteo 244
Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino 227
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 225
Effect of antioxidant supplementation on the polysulfides of white wines 224
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 222
Influence of the agronomic management on the aroma of Riesling wines 222
Quality control of Grappa trentina: feasibility of using Fourier Transform Infrared Spectroscopy 221
A rapid botanical authentication of gum arabic by Fourier transform infrared spectroscopy (FT-IR) 221
Enological characterization of mold resistant varieties grown in the Trentino alpine region 221
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 217
Totale 35.538
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Categoria #
all - tutte 129.938
article - articoli 61.637
book - libri 0
conference - conferenze 63.078
curatela - curatele 0
other - altro 1.989
patent - brevetti 0
selected - selezionate 0
volume - volumi 3.234
Totale 259.876
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021384 0 0 0 0 0 0 0 0 0 0 0 384
2021/20221.989 136 427 93 179 117 161 99 237 192 114 172 62
2022/20234.256 143 90 314 352 503 526 174 353 683 267 616 235
2023/20242.932 219 258 447 372 259 250 137 117 93 197 154 429
2024/20256.155 95 159 138 475 245 150 358 340 505 154 3.177 359
2025/202611.393 756 919 869 823 1.252 777 1.570 612 466 796 367 2.186
Totale 42.819