CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
EU - Europa 12.313
NA - Nord America 9.413
AS - Asia 5.848
SA - Sud America 607
AF - Africa 211
OC - Oceania 106
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Continente sconosciuto - Info sul continente non disponibili 3
Totale 28.521
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Nazione #
US - Stati Uniti d'America 9.147
IT - Italia 3.115
RU - Federazione Russa 3.022
SG - Singapore 2.370
PL - Polonia 2.197
CN - Cina 1.393
DE - Germania 1.007
FR - Francia 747
HK - Hong Kong 437
VN - Vietnam 427
BR - Brasile 386
UA - Ucraina 341
GB - Regno Unito 317
IE - Irlanda 249
KR - Corea 233
FI - Finlandia 230
NL - Olanda 211
IN - India 193
SE - Svezia 188
ES - Italia 173
CA - Canada 134
JP - Giappone 132
MX - Messico 109
TR - Turchia 88
TW - Taiwan 86
BE - Belgio 71
AU - Australia 67
CZ - Repubblica Ceca 63
PK - Pakistan 59
AR - Argentina 55
TH - Thailandia 55
ID - Indonesia 53
CH - Svizzera 49
GR - Grecia 49
IR - Iran 47
ZA - Sudafrica 46
RO - Romania 41
BD - Bangladesh 40
AT - Austria 39
CL - Cile 39
NZ - Nuova Zelanda 37
PH - Filippine 36
HU - Ungheria 35
PT - Portogallo 35
PE - Perù 33
CO - Colombia 32
MA - Marocco 32
MY - Malesia 29
EC - Ecuador 28
AE - Emirati Arabi Uniti 26
IQ - Iraq 26
BJ - Benin 21
DK - Danimarca 20
EU - Europa 17
LT - Lituania 16
SA - Arabia Saudita 16
BG - Bulgaria 15
CI - Costa d'Avorio 15
UY - Uruguay 15
VE - Venezuela 15
NP - Nepal 14
SI - Slovenia 14
EG - Egitto 13
IL - Israele 13
NG - Nigeria 13
DZ - Algeria 11
MU - Mauritius 11
UZ - Uzbekistan 11
AZ - Azerbaigian 10
BY - Bielorussia 10
TN - Tunisia 10
EE - Estonia 9
LV - Lettonia 9
NO - Norvegia 9
RS - Serbia 8
SK - Slovacchia (Repubblica Slovacca) 8
OM - Oman 7
CM - Camerun 6
CU - Cuba 6
KE - Kenya 6
KZ - Kazakistan 6
ET - Etiopia 5
KG - Kirghizistan 5
LB - Libano 5
PA - Panama 5
SY - Repubblica araba siriana 5
BA - Bosnia-Erzegovina 4
CY - Cipro 4
JO - Giordania 4
LK - Sri Lanka 4
MD - Moldavia 4
SC - Seychelles 4
AL - Albania 3
AM - Armenia 3
BO - Bolivia 3
GE - Georgia 3
JM - Giamaica 3
LY - Libia 3
SN - Senegal 3
XK - ???statistics.table.value.countryCode.XK??? 3
Totale 28.481
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Città #
Warsaw 2.169
Singapore 975
Ashburn 858
San Jose 713
Moscow 666
Jacksonville 486
Fairfield 441
Dallas 435
Hong Kong 392
Beijing 373
Chandler 371
San Michele All'adige 366
Paris 345
Council Bluffs 296
Los Angeles 291
Woodbridge 257
Wilmington 252
New York 250
Milan 239
Dublin 233
Houston 227
Seattle 217
Ann Arbor 176
Cambridge 164
Olalla 150
Boardman 145
Buffalo 142
Seoul 141
Rome 135
San Mateo 133
Hefei 126
Munich 120
Helsinki 117
Ho Chi Minh City 111
Dong Ket 102
Dearborn 100
Lauterbourg 98
Trento 96
Hanoi 87
Amsterdam 86
Frankfurt am Main 86
Tokyo 83
Mülheim 76
Redwood City 76
Guangzhou 74
Assago 70
Mezzolombardo 70
Shanghai 70
Orem 66
Rovereto 66
Lavis 65
London 62
Turin 62
Washington 62
Lappeenranta 55
Santa Clara 54
São Paulo 54
Turku 52
Chennai 49
Naples 49
Falkenstein 48
Philadelphia 48
Verona 48
Bobigny 44
Mexico City 42
Las Vegas 39
Florence 36
Mountain View 36
Istanbul 34
Bolzano 33
Brussels 32
Budapest 32
Chicago 32
Athens 31
Brno 31
Brooklyn 31
Denver 31
Taipei 31
Nuremberg 29
Genoa 28
Montreal 28
Toronto 28
Zhengzhou 28
Kyiv 27
Madrid 27
Santiago 27
Stockholm 27
Ottawa 26
Padova 25
Poplar 24
Atlanta 23
Bari 23
Johannesburg 23
Da Nang 22
Lima 22
Mumbai 22
Vienna 22
Ankara 21
Bangkok 21
Cotonou 21
Totale 15.585
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.120
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 577
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 529
Stable isotope analysis of amino acids: a new tool for food authentication 514
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 475
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 472
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 440
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 407
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 398
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 384
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 375
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 365
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 343
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 339
Recent applications of stable isotope ratio analysis in the study of wine and wine products 336
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 335
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 333
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 332
Combination of stable isotope ratios of H, C, N, O and S with d15N and d13C of aminoacids for the differentiation of organically and conventionally grown tomatoes 332
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 325
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 323
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 318
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 318
δ15N from soil to wine in bulk samples and proline 316
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 316
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 315
The use of Hanseniaspora vineae on the production of base sparkling wine 314
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 310
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 305
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 299
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 293
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 292
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 292
Using minerals and stable isotope of C to trace the origin of tannins 290
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 289
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 278
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 277
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 276
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 276
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 273
Is δ15N a potential traceability tool in viticulture and oenology? 269
From soil to grape and wine: variation of light and heavy elements isotope ratios 267
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 266
δ15N of proline: the direct link between soil and wine 266
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 263
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 263
Gas chromatography combined with mass spectrometry, flame ionization detection and elemental analyzer/isotope ratio mass spectrometry for characterizing and detecting the authenticity of commercial essential oils of Rosa damascena Mill. 261
Compound-specific isotope analysis to improve food traceability 260
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 256
Distribution analysis of myo and scyllo-inositol in natural grape must 255
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 252
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 251
Aggiornamenti su cloni di varietà terpeniche 250
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 245
Using GC/c/IRMS analysis to improve food traceability 243
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 240
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 238
Stable isotope ratios of H, C, N and O in Italian citrus juices 234
δ15N and δ13C analyses of amino acids of grape 231
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 224
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 223
GC-C-IRMS on single fatty acids and EA-IRMS on bulk lipid to study the fractionation processes in bovine organism and to detect differences in four matrices of Simmental cows fed on C3 and C4 diets 217
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 216
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 215
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 212
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 208
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 207
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 205
Influence of the agronomic management on the aroma of Riesling wines 204
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 201
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 198
Stable nitrogen isotopic composition of wine: a preliminary investigation 196
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 195
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 195
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 194
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 194
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 192
Botanical characterization and authentication of lavender essential oil using its volatile organic compounds and compound-specific carbon and hydrogen isotope ratio analysis 190
Authentic aroma and compound-specific Isotope Ratios (δ13C, δ2H) profiles of Vanilla pods (V. planifolia and V. tahitensis) 189
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 189
Che storia, il burro 189
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 186
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 185
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 182
Effetti sui rapporti degli isotopi stabili dei vini 180
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 180
Development of a fast Gas Chromatography Tandem Mass Spectrometry method for VOCs analysis in oenological products 177
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 176
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 170
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 170
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 170
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 167
Impact of post-harvest apple scab on peel microbiota, fermentation dynamics, and the volatile/non-volatile composition of cider 165
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 162
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 161
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 158
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 157
Myo-inositol, scyllo-inositol and other minor carbohydrates as authenticity markers for the control of Italian bulk, concentrate and rectified grape must 156
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 155
Use of non-Saccharomyces yeasts in the pris de mousse of Lambrusco: microbial evolution through alcoholic fermentation and effect on wine volatile profile 151
Totale 27.172
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Categoria #
all - tutte 90.236
article - articoli 37.034
book - libri 0
conference - conferenze 50.082
curatela - curatele 0
other - altro 1.932
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 179.284
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021465 0 0 0 0 0 0 0 0 0 101 198 166
2021/20221.083 71 180 63 66 119 89 112 125 82 52 67 57
2022/20232.602 56 79 192 213 286 353 131 232 419 160 343 138
2023/20242.820 187 169 365 272 258 270 175 104 129 199 211 481
2024/20256.956 172 167 191 505 283 283 413 497 610 296 3.034 505
2025/20268.554 816 898 727 876 1.163 687 1.442 609 558 778 0 0
Totale 29.182