CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
EU - Europa 7.056
NA - Nord America 5.911
AS - Asia 1.322
SA - Sud America 147
AF - Africa 74
OC - Oceania 73
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Continente sconosciuto - Info sul continente non disponibili 1
Totale 14.604
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Nazione #
US - Stati Uniti d'America 5.822
IT - Italia 2.286
PL - Polonia 2.118
DE - Germania 728
CN - Cina 455
RU - Federazione Russa 340
UA - Ucraina 304
SG - Singapore 297
IE - Irlanda 237
FR - Francia 185
GB - Regno Unito 154
SE - Svezia 133
FI - Finlandia 128
VN - Vietnam 115
ES - Italia 97
JP - Giappone 84
KR - Corea 81
BR - Brasile 61
IN - India 61
CA - Canada 60
NL - Olanda 59
CZ - Repubblica Ceca 52
AU - Australia 44
HK - Hong Kong 39
TR - Turchia 33
BE - Belgio 32
CH - Svizzera 31
PK - Pakistan 31
PE - Perù 30
NZ - Nuova Zelanda 29
HU - Ungheria 27
GR - Grecia 26
RO - Romania 25
TW - Taiwan 24
MA - Marocco 23
MX - Messico 22
CL - Cile 20
EU - Europa 17
IR - Iran 17
AT - Austria 15
CO - Colombia 15
PH - Filippine 15
PT - Portogallo 15
DK - Danimarca 13
ID - Indonesia 12
CI - Costa d'Avorio 11
TH - Thailandia 11
MU - Mauritius 9
SI - Slovenia 9
UY - Uruguay 9
NO - Norvegia 8
BG - Bulgaria 7
MY - Malesia 7
ZA - Sudafrica 7
AR - Argentina 6
CM - Camerun 6
IL - Israele 6
LV - Lettonia 6
SK - Slovacchia (Repubblica Slovacca) 6
BY - Bielorussia 5
EC - Ecuador 5
NP - Nepal 5
CU - Cuba 4
CY - Cipro 4
ET - Etiopia 4
EG - Egitto 3
KG - Kirghizistan 3
LT - Lituania 3
NG - Nigeria 3
OM - Oman 3
SY - Repubblica araba siriana 3
A1 - Anonimo 2
AE - Emirati Arabi Uniti 2
AM - Armenia 2
BD - Bangladesh 2
JM - Giamaica 2
JO - Giordania 2
KZ - Kazakistan 2
LU - Lussemburgo 2
RS - Serbia 2
UG - Uganda 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
BO - Bolivia 1
DZ - Algeria 1
EE - Estonia 1
GE - Georgia 1
GH - Ghana 1
HR - Croazia 1
LB - Libano 1
LK - Sri Lanka 1
PA - Panama 1
RE - Reunion 1
SC - Seychelles 1
SD - Sudan 1
TJ - Tagikistan 1
TN - Tunisia 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 14.604
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Città #
Warsaw 2.108
Jacksonville 484
Fairfield 441
Chandler 371
San Michele All'adige 366
Ashburn 279
Woodbridge 257
Wilmington 250
Dublin 224
Houston 213
Seattle 208
Ann Arbor 176
Singapore 171
Cambridge 164
Milan 162
New York 161
Olalla 150
Boardman 140
San Mateo 133
Beijing 127
Moscow 123
Los Angeles 118
Dong Ket 102
Dearborn 100
Rome 96
Helsinki 88
Buffalo 81
Mülheim 76
Redwood City 76
Trento 74
Mezzolombardo 71
Washington 55
Lavis 53
Turin 53
Shanghai 49
Tokyo 48
Guangzhou 46
Philadelphia 43
Las Vegas 38
Lappeenranta 36
Mountain View 36
Brno 31
London 31
Florence 28
Brussels 26
Budapest 26
Verona 26
Munich 25
Zhengzhou 25
Amsterdam 22
Madrid 22
Ottawa 22
Bari 21
Falls Church 21
Lima 21
Padova 21
Naples 20
Seoul 20
Frankfurt am Main 19
Athens 18
Genoa 18
Bolzano 16
Studio City 16
Adelaide 15
Hong Kong 15
Cles 14
Dallas 14
Santa Clara 14
Darmstadt 13
Santiago 13
Taipei 13
Augusta 12
Bassano del Grappa 12
Del Norte 12
Istanbul 12
Kitzingen 12
Modena 12
Toronto 12
Abidjan 11
Hangzhou 11
Marrakesh 11
Nanjing 11
Parma 11
Rovereto 11
Zurich 11
Falkenstein 10
Jaén 10
Massimeno 10
Montpellier 10
Trieste 10
Catania 9
Changsha 9
Faisalabad 9
Kunming 9
Lahore 9
Nanchang 9
Palermo 9
Paris 9
San Diego 9
Treviso 9
Totale 8.954
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 836
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 382
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 356
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 328
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 289
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 270
Stable isotope analysis of amino acids: a new tool for food authentication 262
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 259
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 246
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 244
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 240
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 239
Using minerals and stable isotope of C to trace the origin of tannins 236
δ15N from soil to wine in bulk samples and proline 236
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 231
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 230
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 227
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 225
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 224
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 223
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 222
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 218
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 217
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 202
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 201
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 200
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 199
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 198
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 196
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 194
From soil to grape and wine: variation of light and heavy elements isotope ratios 188
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 188
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 187
Compound-specific isotope analysis to improve food traceability 186
δ15N of proline: the direct link between soil and wine 184
Is δ15N a potential traceability tool in viticulture and oenology? 175
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 174
Stable isotope ratios of H, C, N and O in Italian citrus juices 172
The use of Hanseniaspora vineae on the production of base sparkling wine 172
Using GC/c/IRMS analysis to improve food traceability 171
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. 165
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 164
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 161
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 158
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 156
δ15N and δ13C analyses of amino acids of grape 155
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 153
Recent applications of stable isotope ratio analysis in the study of wine and wine products 150
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 149
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 142
Aggiornamenti su cloni di varietà terpeniche 138
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 138
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 131
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 129
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 121
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 121
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 119
Stable nitrogen isotopic composition of wine: a preliminary investigation 119
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 117
Development of a fast Gas Chromatography Tandem Mass Spectrometry method for VOCs analysis in oenological products 115
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 114
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 114
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 111
Distribution analysis of myo and scyllo-inositol in natural grape must 107
Effetti sui rapporti degli isotopi stabili dei vini 104
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 104
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 99
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 99
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 96
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 94
Influence of the agronomic management on the aroma of Riesling wines 93
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 88
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 84
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 83
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 78
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 77
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 75
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 73
Che storia, il burro 72
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 71
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 67
QuEChERS extraction and simple clean-up procedure for the GC-MS/MS quantification of polycyclic aromatic hydrocarbons (PAHs) in cheese 65
Oenological potential of the Hanseniaspora vineae strain Hv205 64
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 61
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 41
Italian garlic (Allium sativum L.) characterization through gas chromatography-isotope ratio mass spectrometry and headspace gas chromatography-mass spectrometry volatile profile 40
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 37
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 37
Botanical characterization and authentication of lavender essential oil using its volatile organic compounds and compound-specific carbon and hydrogen isotope ratio analysis 35
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 34
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 34
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 31
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 30
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 30
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 30
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 29
High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 29
Modulation of wine sensory profile by lactic bacterial activity in a global warming scenario by different malolactic fermentation strategies 28
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 27
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 23
Totale 15.036
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Categoria #
all - tutte 51.528
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 51.528
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.708 0 0 0 0 0 293 284 294 331 172 214 120
2020/20212.117 174 205 79 228 166 251 215 93 241 101 198 166
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
2023/20242.826 187 169 365 272 258 270 181 104 129 199 211 481
2024/20251.552 172 167 198 505 283 227 0 0 0 0 0 0
Totale 15.230