CINECA IRIS Institutional Research Information System

MALACARNE, MARIO
 Distribuzione geografica
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Continente #
NA - Nord America 20.148
EU - Europa 19.126
AS - Asia 5.763
Continente sconosciuto - Info sul continente non disponibili 662
SA - Sud America 637
AF - Africa 285
OC - Oceania 113
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 61
Totale 46.795
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Nazione #
US - Stati Uniti d'America 19.746
PL - Polonia 5.555
IT - Italia 4.843
RU - Federazione Russa 3.468
SG - Singapore 2.490
DE - Germania 1.802
CN - Cina 1.471
UA - Ucraina 688
VN - Vietnam 570
FR - Francia 530
IE - Irlanda 382
SE - Svezia 366
BR - Brasile 355
HK - Hong Kong 354
GB - Regno Unito 314
NL - Olanda 216
FI - Finlandia 211
CA - Canada 203
KR - Corea 192
ES - Italia 169
IN - India 133
MX - Messico 121
CI - Costa d'Avorio 117
BD - Bangladesh 91
JP - Giappone 82
PT - Portogallo 74
GR - Grecia 73
CH - Svizzera 71
CZ - Repubblica Ceca 70
TR - Turchia 69
NZ - Nuova Zelanda 62
EU - Europa 60
AR - Argentina 58
ZA - Sudafrica 56
AU - Australia 50
CL - Cile 50
EC - Ecuador 50
BE - Belgio 47
CO - Colombia 46
IQ - Iraq 37
AT - Austria 33
ID - Indonesia 30
PE - Perù 30
RO - Romania 29
HU - Ungheria 26
PH - Filippine 24
MU - Mauritius 23
SI - Slovenia 23
MY - Malesia 22
RS - Serbia 22
CR - Costa Rica 21
VE - Venezuela 21
PK - Pakistan 20
NP - Nepal 19
DK - Danimarca 17
MA - Marocco 17
AE - Emirati Arabi Uniti 15
IL - Israele 15
LT - Lituania 14
TH - Thailandia 14
TW - Taiwan 14
IR - Iran 13
BA - Bosnia-Erzegovina 12
HR - Croazia 12
PY - Paraguay 12
UZ - Uzbekistan 12
SA - Arabia Saudita 11
TN - Tunisia 11
BG - Bulgaria 10
LV - Lettonia 10
EE - Estonia 9
GE - Georgia 9
UY - Uruguay 9
EG - Egitto 8
JM - Giamaica 8
SK - Slovacchia (Repubblica Slovacca) 8
AZ - Azerbaigian 7
BJ - Benin 7
DZ - Algeria 7
HN - Honduras 7
PA - Panama 7
DO - Repubblica Dominicana 6
GT - Guatemala 6
JO - Giordania 6
KH - Cambogia 6
LU - Lussemburgo 6
NI - Nicaragua 6
SC - Seychelles 6
BO - Bolivia 5
KW - Kuwait 5
KZ - Kazakistan 5
NO - Norvegia 5
XK - ???statistics.table.value.countryCode.XK??? 5
BH - Bahrain 4
ET - Etiopia 4
KE - Kenya 4
MK - Macedonia 4
SN - Senegal 4
SV - El Salvador 4
TT - Trinidad e Tobago 4
Totale 46.075
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Città #
Warsaw 5.492
Council Bluffs 3.671
Ashburn 1.793
San Jose 1.277
Jacksonville 1.114
Singapore 1.041
San Michele All'adige 913
Dallas 811
Moscow 779
Chandler 707
Fairfield 683
Wilmington 492
New York 440
Beijing 411
Woodbridge 402
Dublin 371
Los Angeles 368
Buffalo 364
Seattle 352
Houston 347
Hong Kong 339
Milan 274
Olalla 267
San Mateo 264
Dong Ket 257
Dearborn 250
Ann Arbor 239
Cambridge 233
Boardman 195
Phoenix 188
Seoul 177
Hefei 161
Helsinki 149
Rome 139
Mülheim 134
Lauterbourg 125
Munich 118
Abidjan 116
Ho Chi Minh City 107
Trento 99
Washington 95
Redwood City 93
Rovereto 93
Philadelphia 87
Hanoi 85
Santa Clara 80
Springfield 79
Verona 78
Columbus 76
Palermo 69
Turin 68
Amsterdam 66
Florence 65
Orem 65
Tokyo 65
Guangzhou 63
São Paulo 61
Athens 54
Frankfurt am Main 51
Shanghai 51
Mezzolombardo 49
London 48
Montreal 47
Bolzano 46
Kitzingen 46
Las Vegas 46
Naples 46
Bologna 43
Brooklyn 43
Denver 42
Mountain View 42
Padova 42
Toronto 42
Atlanta 40
Chicago 40
Falls Church 40
Turku 40
Zhengzhou 37
Brno 35
Santiago 34
Chennai 33
Mexico City 33
San Diego 33
Auckland 32
Manchester 31
San Francisco 31
Hangzhou 29
Paris 29
Quito 29
Falkenstein 27
Johannesburg 27
Bari 26
Brussels 26
Lavis 26
Nanjing 26
Ottawa 26
Catania 24
Istanbul 23
Madrid 23
Genoa 21
Totale 28.506
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Nome #
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico 849
Influenza del portinnesto sulle performance vegetative, nutrizionali e qualitative delle viti 844
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi 723
Grape composition changes during conversion to organic and biodynamic cultivation 666
20 anni di ricerca enologica per il Marzemino 658
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 642
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps 626
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino 621
Evolution of yeast populations during different biodynamic winemaking processes 590
Il contributo della Fondazione Mach alla conoscenza spumantistica 550
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines 520
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura 515
Oxidative vs reductive skin maceration on thiol precursors 487
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino 484
The winemaking protocol affects the residual phosphonate content in wine 464
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines 456
4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose 447
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 435
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols 435
Comparison of European Müller-Thurgau clones grown in Alpine area 422
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage 416
Confronto tra gestione integrata, biologica e biodinamica in vigneto: caratteristiche quali-quantitative delle uve nel periodo 2012-2015 413
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine 413
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 407
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 406
Free and glycosylated simple phenol profiling in Apulian Italian wines 405
Novedades en la caracterizacion y trazabilidad de los taninos enológicos 398
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition 397
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 396
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties 395
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry 395
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution-tandem mass spectrometry (Q-Orbitrap) 393
The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol 392
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine 390
Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry 389
Traitement du caractère Brett des vins par des polymères cellulosiques: de nouvelles solutions et opportunites industrielles pour de nouveaux produits oenologiques 385
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry 385
Technological variability of wines produced with white and red fruited hybrids cultivated in the Dolomites (Italy) 385
Marzemino: risultanze e problematiche enologiche 384
Botanical origin characterisation of tannins using infrared spectroscopy 381
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production 379
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process 376
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 373
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche 370
The comparison of organic, biodynamic and conventional farming in Pinot blanc and Rhine Riesling in the 2016 vintage year 367
Müller Thurgau: confronto tra cloni omologati europei e nuovi materiali in corso di selezione 366
Vides resistentes cultivadas en el Trentino prealpino. Primeros resultados del proyecto VEViR = Resistant vines cultivated in the Trentino pre-Alps. VEViR project first results 364
Combined new approaches for identifying the botanical origin of commercial tannins 360
Analisi della composizione di acque minerali europee 360
La selezione clonale del Traminer aromatico: storia e nuove acquisizioni 358
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar 357
Indagine compositiva su acque minerali italiane ed europee in bottiglia 356
Use of Fourier Transform Infrared Spectroscopy (FT-IR) for the botanical origin characterisation of commercial tannins 356
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector 355
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage 352
FTIR-based multivariate models to forecast the tartaric stability 352
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 352
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 349
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles 349
Biologico e biodinamico in sperimentazione pluriennale: aggiornamenti su Pinot bianco e Riesling in Trentino 348
Predictive models of wine tartaric stability using Fourier transform infrared spectroscopy 346
Vitality and detoxification ability of yeasts in naturally As-rich musts 346
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content 344
Novel analytical approaches suitable for tracing the plant origin of commercial tannins 344
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale 343
Inesperada riqueza de precursores de tioles polifuncionales en hollejos de Gewürztraminer 343
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate 336
Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito 336
Omologati nuovi cloni di Müller Thurgau 333
Müller Thurgau: nuovi cloni italiani di una varietà mittel-europea 328
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 325
Cura del carattere brett dei vini con polimeri cellulosici: nuova soluzione e opportunità industriale per nuovi prodotti enologici 322
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica 320
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic 319
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 316
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini 315
Lieviti e batteri insieme 313
Agronomic indexes and must quality according to the type of vineyard management: experience of harvest 2017 313
Mono- and di-glucoside anthocyanins extraction in mould resistant varieties 310
Study on the behaviour of pesticides residues contained in oenological matrices and stored in plastic containers 305
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines 304
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato 304
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps 304
Quanto pesa la torbidità dei mosti sull'aroma dei vini bianchi giovani 303
From grape to wine: study of the evolution of phosphonate's residue by Quippe method 286
Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must 283
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione 277
La vendemmia 2019: valutazioni e prospettive 275
Analisi prevendemmiali e confronto con la serie storica delle scorse annate 274
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come? 273
Gestire il vigneto al meglio in funzione del meteo 270
Presenza di 4-etilcatecolo in condimenti, bevande e alcolici 269
Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino 254
Effect of antioxidant supplementation on the polysulfides of white wines 251
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans 246
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier 245
Influence of the agronomic management on the aroma of Riesling wines 242
Quality control of Grappa trentina: feasibility of using Fourier Transform Infrared Spectroscopy 241
A rapid botanical authentication of gum arabic by Fourier transform infrared spectroscopy (FT-IR) 241
Enological characterization of mold resistant varieties grown in the Trentino alpine region 240
Totale 38.497
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Categoria #
all - tutte 142.248
article - articoli 67.705
book - libri 0
conference - conferenze 68.934
curatela - curatele 0
other - altro 2.127
patent - brevetti 0
selected - selezionate 0
volume - volumi 3.482
Totale 284.496
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.333 0 0 0 179 117 161 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
2026/20273.901 1.338 578 719 1.266 0 0 0 0 0 0 0 0
Totale 46.795