CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
EU - Europa 12.553
NA - Nord America 11.446
AS - Asia 6.038
SA - Sud America 616
AF - Africa 220
OC - Oceania 110
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Continente sconosciuto - Info sul continente non disponibili 3
Totale 31.006
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Nazione #
US - Stati Uniti d'America 11.150
IT - Italia 3.285
RU - Federazione Russa 3.022
SG - Singapore 2.383
PL - Polonia 2.202
CN - Cina 1.413
DE - Germania 1.007
FR - Francia 754
HK - Hong Kong 442
VN - Vietnam 430
BR - Brasile 390
UA - Ucraina 341
GB - Regno Unito 319
IE - Irlanda 250
KR - Corea 233
FI - Finlandia 231
SE - Svezia 222
NL - Olanda 216
IN - India 194
BD - Bangladesh 178
ES - Italia 178
CA - Canada 153
JP - Giappone 135
MX - Messico 109
TR - Turchia 88
TW - Taiwan 88
BE - Belgio 72
AU - Australia 70
CZ - Repubblica Ceca 63
PK - Pakistan 61
AR - Argentina 56
TH - Thailandia 55
CH - Svizzera 54
ID - Indonesia 53
GR - Grecia 49
ZA - Sudafrica 48
IR - Iran 47
RO - Romania 43
AT - Austria 39
CL - Cile 39
NZ - Nuova Zelanda 38
PH - Filippine 36
HU - Ungheria 35
PE - Perù 35
PT - Portogallo 35
CO - Colombia 33
MA - Marocco 32
MY - Malesia 32
EC - Ecuador 29
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
DZ - Algeria 13
EG - Egitto 13
IL - Israele 13
NG - Nigeria 13
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
GH - Ghana 6
KE - Kenya 6
KZ - Kazakistan 6
CR - Costa Rica 5
ET - Etiopia 5
KG - Kirghizistan 5
LB - Libano 5
PA - Panama 5
SY - Repubblica araba siriana 5
BA - Bosnia-Erzegovina 4
CY - Cipro 4
HN - Honduras 4
HR - Croazia 4
JO - Giordania 4
LK - Sri Lanka 4
LY - Libia 4
MD - Moldavia 4
SC - Seychelles 4
AL - Albania 3
AM - Armenia 3
BO - Bolivia 3
Totale 30.956
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Città #
Warsaw 2.169
Council Bluffs 1.878
Singapore 979
Ashburn 893
San Jose 778
Moscow 666
Jacksonville 487
Dallas 445
Fairfield 441
Hong Kong 397
Beijing 381
Chandler 371
San Michele All'adige 366
Paris 346
Los Angeles 300
New York 277
Milan 262
Woodbridge 257
Wilmington 253
Dublin 233
Houston 228
Seattle 219
Ann Arbor 176
Cambridge 165
Buffalo 151
Olalla 150
Rome 148
Boardman 145
Seoul 141
San Mateo 133
Hefei 126
Munich 120
Helsinki 117
Ho Chi Minh City 113
Dong Ket 102
Dearborn 100
Lauterbourg 98
Trento 98
Hanoi 87
Amsterdam 86
Frankfurt am Main 86
Tokyo 83
Mülheim 76
Redwood City 76
Guangzhou 74
Shanghai 71
Assago 70
Mezzolombardo 70
Rovereto 68
Orem 67
Turin 67
Lavis 65
London 63
Washington 62
Santa Clara 61
Naples 57
Columbus 56
Lappeenranta 55
São Paulo 54
Turku 52
Chennai 49
Philadelphia 49
Falkenstein 48
Verona 48
Bobigny 44
Mexico City 42
Las Vegas 40
Florence 37
Mountain View 36
Toronto 36
Brooklyn 35
Chicago 34
Denver 34
Istanbul 34
Bolzano 33
Brussels 32
Budapest 32
Taipei 32
Athens 31
Brno 31
Montreal 30
Nuremberg 29
Ottawa 29
Genoa 28
Zhengzhou 28
Kyiv 27
Madrid 27
Santiago 27
Stockholm 27
Atlanta 25
Padova 25
Bari 24
Poplar 24
Johannesburg 23
Lima 23
Da Nang 22
Mumbai 22
Palermo 22
Phoenix 22
Vienna 22
Totale 17.478
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.161
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 591
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 550
Stable isotope analysis of amino acids: a new tool for food authentication 527
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 508
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 499
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 461
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 428
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 420
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 397
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 394
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 392
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 380
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 370
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 364
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 360
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 356
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 351
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 351
Recent applications of stable isotope ratio analysis in the study of wine and wine products 350
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 348
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 345
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 337
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 336
δ15N from soil to wine in bulk samples and proline 332
The use of Hanseniaspora vineae on the production of base sparkling wine 331
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 327
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 323
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 323
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 315
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 310
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 310
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 309
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 309
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 305
Using minerals and stable isotope of C to trace the origin of tannins 303
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 300
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 298
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
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 294
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 292
Is δ15N a potential traceability tool in viticulture and oenology? 288
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 288
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 284
δ15N of proline: the direct link between soil and wine 282
From soil to grape and wine: variation of light and heavy elements isotope ratios 278
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 278
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. 277
Compound-specific isotope analysis to improve food traceability 272
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 271
Distribution analysis of myo and scyllo-inositol in natural grape must 271
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 266
Using GC/c/IRMS analysis to improve food traceability 265
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 265
Aggiornamenti su cloni di varietà terpeniche 263
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 250
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 249
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 248
Stable isotope ratios of H, C, N and O in Italian citrus juices 248
δ15N and δ13C analyses of amino acids of grape 247
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 242
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 235
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 235
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 234
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 231
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 226
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 226
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 225
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 222
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 222
Influence of the agronomic management on the aroma of Riesling wines 222
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 221
Botanical characterization and authentication of lavender essential oil using its volatile organic compounds and compound-specific carbon and hydrogen isotope ratio analysis 219
Authentic aroma and compound-specific Isotope Ratios (δ13C, δ2H) profiles of Vanilla pods (V. planifolia and V. tahitensis) 217
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 216
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 215
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 213
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 213
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 211
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 211
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 209
Stable nitrogen isotopic composition of wine: a preliminary investigation 209
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 209
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 207
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 201
Che storia, il burro 200
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 200
Effetti sui rapporti degli isotopi stabili dei vini 195
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 194
Impact of post-harvest apple scab on peel microbiota, fermentation dynamics, and the volatile/non-volatile composition of cider 191
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 191
Myo-inositol, scyllo-inositol and other minor carbohydrates as authenticity markers for the control of Italian bulk, concentrate and rectified grape must 189
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 188
Development of a fast Gas Chromatography Tandem Mass Spectrometry method for VOCs analysis in oenological products 188
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 188
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 184
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 182
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 182
QuEChERS extraction and simple clean-up procedure for the GC-MS/MS quantification of polycyclic aromatic hydrocarbons (PAHs) in cheese 178
Modulation of wine sensory profile by lactic bacterial activity in a global warming scenario by different malolactic fermentation strategies 177
Totale 29.262
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Categoria #
all - tutte 96.676
article - articoli 39.678
book - libri 0
conference - conferenze 53.731
curatela - curatele 0
other - altro 2.018
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 192.103
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021166 0 0 0 0 0 0 0 0 0 0 0 166
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
2025/202611.039 816 898 727 876 1.163 687 1.442 609 558 865 495 1.903
Totale 31.667