CINECA IRIS Institutional Research Information System

MALACARNE, MARIO
 Distribuzione geografica
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Continente #
EU - Europa 18.940
NA - Nord America 18.225
AS - Asia 5.705
Continente sconosciuto - Info sul continente non disponibili 655
SA - Sud America 599
AF - Africa 277
OC - Oceania 105
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 61
Totale 44.567
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Nazione #
US - Stati Uniti d'America 17.922
PL - Polonia 5.555
IT - Italia 4.719
RU - Federazione Russa 3.465
SG - Singapore 2.488
DE - Germania 1.798
CN - Cina 1.467
UA - Ucraina 684
VN - Vietnam 569
FR - Francia 525
IE - Irlanda 379
SE - Svezia 366
HK - Hong Kong 352
BR - Brasile 342
GB - Regno Unito 288
NL - Olanda 212
FI - Finlandia 211
KR - Corea 180
ES - Italia 169
CA - Canada 151
IN - India 127
CI - Costa d'Avorio 117
MX - Messico 111
BD - Bangladesh 87
JP - Giappone 78
PT - Portogallo 74
GR - Grecia 73
CZ - Repubblica Ceca 70
TR - Turchia 69
CH - Svizzera 67
EU - Europa 60
NZ - Nuova Zelanda 54
AR - Argentina 53
ZA - Sudafrica 53
AU - Australia 50
CL - Cile 50
EC - Ecuador 49
BE - Belgio 46
IQ - Iraq 37
AT - Austria 33
CO - Colombia 33
PE - Perù 29
RO - Romania 29
HU - Ungheria 26
ID - Indonesia 26
MU - Mauritius 23
SI - Slovenia 23
MY - Malesia 21
RS - Serbia 21
NP - Nepal 19
PH - Filippine 18
PK - Pakistan 18
VE - Venezuela 18
MA - Marocco 17
DK - Danimarca 15
TW - Taiwan 14
AE - Emirati Arabi Uniti 13
IL - Israele 13
IR - Iran 13
LT - Lituania 13
TH - Thailandia 13
BA - Bosnia-Erzegovina 12
PY - Paraguay 12
UZ - Uzbekistan 12
TN - Tunisia 11
BG - Bulgaria 10
HR - Croazia 10
LV - Lettonia 10
SA - Arabia Saudita 9
CR - Costa Rica 8
EG - Egitto 8
GE - Georgia 8
SK - Slovacchia (Repubblica Slovacca) 8
AZ - Azerbaigian 7
BJ - Benin 7
EE - Estonia 7
PA - Panama 7
UY - Uruguay 7
LU - Lussemburgo 6
BO - Bolivia 5
DO - Repubblica Dominicana 5
DZ - Algeria 5
GT - Guatemala 5
JM - Giamaica 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
KE - Kenya 4
MK - Macedonia 4
SN - Senegal 4
AO - Angola 3
CM - Camerun 3
CY - Cipro 3
MD - Moldavia 3
Totale 43.866
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Città #
Warsaw 5.492
Council Bluffs 3.451
Ashburn 1.319
Jacksonville 1.110
Singapore 1.039
San Jose 1.037
San Michele All'adige 913
Moscow 779
Chandler 707
Dallas 703
Fairfield 683
Wilmington 490
Beijing 410
Woodbridge 402
New York 386
Dublin 371
Buffalo 361
Los Angeles 353
Seattle 348
Houston 346
Hong Kong 337
Olalla 267
San Mateo 264
Milan 262
Dong Ket 257
Dearborn 250
Ann Arbor 239
Cambridge 233
Boardman 195
Seoul 165
Hefei 161
Helsinki 149
Mülheim 134
Rome 130
Lauterbourg 125
Munich 118
Abidjan 116
Ho Chi Minh City 107
Trento 99
Washington 94
Redwood City 93
Philadelphia 86
Hanoi 84
Rovereto 83
Verona 77
Columbus 74
Palermo 68
Amsterdam 66
Turin 66
Florence 63
Guangzhou 63
Orem 62
Tokyo 61
São Paulo 58
Santa Clara 55
Athens 54
Frankfurt am Main 51
Shanghai 51
Mezzolombardo 49
Phoenix 49
Kitzingen 46
London 46
Bolzano 45
Bologna 43
Las Vegas 42
Mountain View 42
Padova 42
Falls Church 40
Montreal 40
Naples 40
Turku 40
Atlanta 37
Brooklyn 37
Zhengzhou 37
Brno 35
Denver 35
Santiago 34
Chennai 33
Mexico City 33
Auckland 32
Toronto 32
Manchester 31
Chicago 29
Hangzhou 29
Paris 29
Quito 29
Falkenstein 27
Johannesburg 27
Brussels 26
Lavis 26
Nanjing 26
Bari 25
Springfield 25
Ottawa 24
Istanbul 23
Madrid 23
San Francisco 23
Catania 22
Genoa 21
Stockholm 21
Totale 27.012
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Nome #
Influenza del portinnesto sulle performance vegetative, nutrizionali e qualitative delle viti 827
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 808
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 699
20 anni di ricerca enologica per il Marzemino 641
Grape composition changes during conversion to organic and biodynamic cultivation 638
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 619
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 604
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 603
Evolution of yeast populations during different biodynamic winemaking processes 576
Il contributo della Fondazione Mach alla conoscenza spumantistica 539
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 499
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 494
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 475
Oxidative vs reductive skin maceration on thiol precursors 468
The winemaking protocol affects the residual phosphonate content in wine 449
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 442
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 427
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 425
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 419
Comparison of European Müller-Thurgau clones grown in Alpine area 404
Confronto tra gestione integrata, biologica e biodinamica in vigneto: caratteristiche quali-quantitative delle uve nel periodo 2012-2015 397
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 396
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 396
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 392
Free and glycosylated simple phenol profiling in Apulian Italian wines 388
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 386
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 383
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 378
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 376
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 375
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine 375
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 375
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 372
Technological variability of wines produced with white and red fruited hybrids cultivated in the Dolomites (Italy) 370
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 369
Marzemino: risultanze e problematiche enologiche 365
Botanical origin characterisation of tannins using infrared spectroscopy 365
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 363
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 361
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 360
Traitement du caractère Brett des vins par des polymères cellulosiques: de nouvelles solutions et opportunites industrielles pour de nouveaux produits oenologiques 359
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 358
Müller Thurgau: confronto tra cloni omologati europei e nuovi materiali in corso di selezione 355
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 354
The comparison of organic, biodynamic and conventional farming in Pinot blanc and Rhine Riesling in the 2016 vintage year 353
La selezione clonale del Traminer aromatico: storia e nuove acquisizioni 350
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 350
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 347
Analisi della composizione di acque minerali europee 346
Use of Fourier Transform Infrared Spectroscopy (FT-IR) for the botanical origin characterisation of commercial tannins 345
Vides resistentes cultivadas en el Trentino prealpino. Primeros resultados del proyecto VEViR = Resistant vines cultivated in the Trentino pre-Alps. VEViR project first results 344
Combined new approaches for identifying the botanical origin of commercial tannins 343
FTIR-based multivariate models to forecast the tartaric stability 341
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 338
Biologico e biodinamico in sperimentazione pluriennale: aggiornamenti su Pinot bianco e Riesling in Trentino 336
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 334
Indagine compositiva su acque minerali italiane ed europee in bottiglia 333
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 333
Inesperada riqueza de precursores de tioles polifuncionales en hollejos de Gewürztraminer 332
Vitality and detoxification ability of yeasts in naturally As-rich musts 331
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 330
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 330
Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito 328
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 324
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 321
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 320
Omologati nuovi cloni di Müller Thurgau 320
Predictive models of wine tartaric stability using Fourier transform infrared spectroscopy 319
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 319
Müller Thurgau: nuovi cloni italiani di una varietà mittel-europea 316
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 313
Cura del carattere brett dei vini con polimeri cellulosici: nuova soluzione e opportunità industriale per nuovi prodotti enologici 311
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 310
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 306
Agronomic indexes and must quality according to the type of vineyard management: experience of harvest 2017 302
Mono- and di-glucoside anthocyanins extraction in mould resistant varieties 301
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 300
Lieviti e batteri insieme 298
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 293
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 293
Quanto pesa la torbidità dei mosti sull'aroma dei vini bianchi giovani 291
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 290
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines 286
Study on the behaviour of pesticides residues contained in oenological matrices and stored in plastic containers 285
From grape to wine: study of the evolution of phosphonate's residue by Quippe method 277
La vendemmia 2019: valutazioni e prospettive 266
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 261
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 261
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 260
Analisi prevendemmiali e confronto con la serie storica delle scorse annate 260
Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must 258
Gestire il vigneto al meglio in funzione del meteo 251
Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino 238
Effect of antioxidant supplementation on the polysulfides of white wines 236
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 234
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 234
Quality control of Grappa trentina: feasibility of using Fourier Transform Infrared Spectroscopy 232
Enological characterization of mold resistant varieties grown in the Trentino alpine region 231
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 230
A rapid botanical authentication of gum arabic by Fourier transform infrared spectroscopy (FT-IR) 229
Totale 36.844
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Categoria #
all - tutte 135.623
article - articoli 64.471
book - libri 0
conference - conferenze 65.752
curatela - curatele 0
other - altro 2.052
patent - brevetti 0
selected - selezionate 0
volume - volumi 3.348
Totale 271.246
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.853 0 427 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
2025/202611.468 756 919 869 823 1.252 777 1.570 612 466 796 367 2.261
2026/20271.673 1.338 335 0 0 0 0 0 0 0 0 0 0
Totale 44.567