CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
EU - Europa 11.549
NA - Nord America 7.840
AS - Asia 4.494
SA - Sud America 468
AF - Africa 128
OC - Oceania 94
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Continente sconosciuto - Info sul continente non disponibili 1
Totale 24.594
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Nazione #
US - Stati Uniti d'America 7.607
RU - Federazione Russa 3.002
IT - Italia 2.880
PL - Polonia 2.170
SG - Singapore 2.027
CN - Cina 977
DE - Germania 935
FR - Francia 603
HK - Hong Kong 341
UA - Ucraina 314
BR - Brasile 302
GB - Regno Unito 252
IE - Irlanda 244
KR - Corea 226
VN - Vietnam 212
FI - Finlandia 206
NL - Olanda 189
SE - Svezia 158
ES - Italia 142
IN - India 134
CA - Canada 119
JP - Giappone 119
MX - Messico 95
BE - Belgio 69
CZ - Repubblica Ceca 63
TR - Turchia 61
AU - Australia 56
TH - Thailandia 54
IR - Iran 47
TW - Taiwan 47
PK - Pakistan 46
AR - Argentina 45
CH - Svizzera 44
GR - Grecia 44
ID - Indonesia 40
AT - Austria 36
NZ - Nuova Zelanda 36
RO - Romania 33
PE - Perù 32
PT - Portogallo 32
ZA - Sudafrica 30
HU - Ungheria 29
CL - Cile 27
MA - Marocco 25
PH - Filippine 25
CO - Colombia 22
MY - Malesia 21
AE - Emirati Arabi Uniti 20
EC - Ecuador 20
BD - Bangladesh 17
DK - Danimarca 17
EU - Europa 17
BG - Bulgaria 12
CI - Costa d'Avorio 12
LT - Lituania 12
NG - Nigeria 12
IL - Israele 11
SI - Slovenia 11
UY - Uruguay 11
EE - Estonia 9
LV - Lettonia 9
MU - Mauritius 9
NO - Norvegia 9
EG - Egitto 8
VE - Venezuela 8
IQ - Iraq 7
NP - Nepal 7
AZ - Azerbaigian 6
BY - Bielorussia 6
CM - Camerun 6
CU - Cuba 6
DZ - Algeria 6
SK - Slovacchia (Repubblica Slovacca) 6
KG - Kirghizistan 5
KZ - Kazakistan 5
OM - Oman 5
SA - Arabia Saudita 5
CY - Cipro 4
ET - Etiopia 4
PA - Panama 4
TN - Tunisia 4
UZ - Uzbekistan 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
GE - Georgia 3
JM - Giamaica 3
JO - Giordania 3
LK - Sri Lanka 3
SY - Repubblica araba siriana 3
A1 - Anonimo 2
AL - Albania 2
GH - Ghana 2
KE - Kenya 2
LB - Libano 2
LU - Lussemburgo 2
MD - Moldavia 2
RS - Serbia 2
SV - El Salvador 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
Totale 24.574
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Città #
Warsaw 2.149
Singapore 729
Moscow 665
Ashburn 595
Jacksonville 485
Fairfield 441
Dallas 432
Chandler 371
San Michele All'adige 366
Paris 336
Hong Kong 311
Beijing 297
Los Angeles 267
Woodbridge 257
Wilmington 252
Dublin 231
New York 230
Milan 223
Houston 222
Seattle 214
Ann Arbor 176
Cambridge 164
Olalla 150
Boardman 144
Seoul 141
Buffalo 140
San Mateo 133
Hefei 122
Munich 119
Rome 119
Dong Ket 102
Dearborn 100
Helsinki 98
Trento 94
Amsterdam 76
Mülheim 76
Redwood City 76
Tokyo 75
Council Bluffs 73
Assago 70
Mezzolombardo 70
Lavis 65
Shanghai 62
Turin 61
Washington 57
Guangzhou 55
London 54
Rovereto 52
Turku 52
Lappeenranta 51
Verona 45
Bobigny 44
Falkenstein 44
Philadelphia 44
Ho Chi Minh City 43
São Paulo 41
Mexico City 40
Las Vegas 39
Frankfurt am Main 37
Naples 37
Mountain View 36
Santa Clara 36
Florence 34
Brno 31
Brussels 31
Hanoi 31
Brooklyn 29
Athens 28
Budapest 28
Nuremberg 28
Bolzano 27
Madrid 26
Ottawa 26
Zhengzhou 26
Padova 25
Stockholm 25
Genoa 24
Chennai 23
Chicago 23
Denver 23
Montreal 23
Toronto 23
Atlanta 22
Istanbul 22
Lima 22
Bangkok 21
Bari 21
Falls Church 21
Liège 21
Parma 20
Vienna 20
Lat Bua Luang 19
Orem 19
Darmstadt 18
Phoenix 18
Santiago 18
Palermo 17
Poplar 16
Studio City 16
Taipei 16
Totale 13.267
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.075
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 515
Stable isotope analysis of amino acids: a new tool for food authentication 478
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 478
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 414
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 408
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 389
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 368
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 365
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 349
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 336
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 332
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 311
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 302
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 299
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 298
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 293
δ15N from soil to wine in bulk samples and proline 293
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 292
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 289
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 289
Recent applications of stable isotope ratio analysis in the study of wine and wine products 287
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 285
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 285
The use of Hanseniaspora vineae on the production of base sparkling wine 281
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 280
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 279
Using minerals and stable isotope of C to trace the origin of tannins 277
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 277
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 274
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 274
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 272
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 266
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 262
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 250
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 243
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 241
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 240
From soil to grape and wine: variation of light and heavy elements isotope ratios 237
δ15N of proline: the direct link between soil and wine 237
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 237
Is δ15N a potential traceability tool in viticulture and oenology? 234
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 231
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 231
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 229
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 228
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. 228
Compound-specific isotope analysis to improve food traceability 227
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 225
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 220
Using GC/c/IRMS analysis to improve food traceability 219
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 219
Aggiornamenti su cloni di varietà terpeniche 218
Stable isotope ratios of H, C, N and O in Italian citrus juices 214
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 210
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 209
δ15N and δ13C analyses of amino acids of grape 208
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 207
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 206
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 203
Distribution analysis of myo and scyllo-inositol in natural grape must 200
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 187
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 184
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 182
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 182
Stable nitrogen isotopic composition of wine: a preliminary investigation 179
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 178
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 176
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 171
Influence of the agronomic management on the aroma of Riesling wines 171
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 171
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 170
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 170
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 169
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 169
Development of a fast Gas Chromatography Tandem Mass Spectrometry method for VOCs analysis in oenological products 167
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 163
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 162
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 160
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 158
Che storia, il burro 157
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 157
Effetti sui rapporti degli isotopi stabili dei vini 156
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 152
Authentic aroma and compound-specific Isotope Ratios (δ13C, δ2H) profiles of Vanilla pods (V. planifolia and V. tahitensis) 151
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 151
Botanical characterization and authentication of lavender essential oil using its volatile organic compounds and compound-specific carbon and hydrogen isotope ratio analysis 150
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 148
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 139
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 135
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 131
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 131
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 130
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 128
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 127
Oenological potential of the Hanseniaspora vineae strain Hv205 126
Impact of post-harvest apple scab on peel microbiota, fermentation dynamics, and the volatile/non-volatile composition of cider 125
QuEChERS extraction and simple clean-up procedure for the GC-MS/MS quantification of polycyclic aromatic hydrocarbons (PAHs) in cheese 122
Use of non-Saccharomyces yeasts in the pris de mousse of Lambrusco: microbial evolution through alcoholic fermentation and effect on wine volatile profile 121
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 119
Totale 23.848
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Categoria #
all - tutte 82.631
article - articoli 34.091
book - libri 0
conference - conferenze 45.650
curatela - curatele 0
other - altro 1.803
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 164.175
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.265 0 0 0 0 0 251 215 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
2023/20242.820 187 169 365 272 258 270 175 104 129 199 211 481
2024/20256.956 172 167 191 505 283 283 413 497 610 296 3.034 505
2025/20264.606 816 898 727 876 1.163 126 0 0 0 0 0 0
Totale 25.234