CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
EU - Europa 6.355
NA - Nord America 5.728
AS - Asia 957
SA - Sud America 104
OC - Oceania 60
AF - Africa 52
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Continente sconosciuto - Info sul continente non disponibili 1
Totale 13.277
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Nazione #
US - Stati Uniti d'America 5.666
PL - Polonia 2.115
IT - Italia 1.952
DE - Germania 687
CN - Cina 378
UA - Ucraina 304
IE - Irlanda 221
RU - Federazione Russa 160
FR - Francia 157
GB - Regno Unito 147
SE - Svezia 132
SG - Singapore 131
VN - Vietnam 111
FI - Finlandia 108
ES - Italia 92
KR - Corea 68
JP - Giappone 66
IN - India 53
CZ - Repubblica Ceca 51
BR - Brasile 47
CA - Canada 46
NL - Olanda 42
AU - Australia 40
BE - Belgio 30
CH - Svizzera 27
HK - Hong Kong 27
HU - Ungheria 26
TR - Turchia 23
PE - Perù 21
RO - Romania 21
NZ - Nuova Zelanda 20
GR - Grecia 19
EU - Europa 17
IR - Iran 16
PK - Pakistan 15
TW - Taiwan 15
CL - Cile 14
PT - Portogallo 14
AT - Austria 11
CI - Costa d'Avorio 11
MX - Messico 11
PH - Filippine 11
MU - Mauritius 9
UY - Uruguay 9
DK - Danimarca 8
NO - Norvegia 8
TH - Thailandia 8
CO - Colombia 7
CM - Camerun 6
ID - Indonesia 6
MA - Marocco 6
SK - Slovacchia (Repubblica Slovacca) 6
BG - Bulgaria 5
IL - Israele 5
SI - Slovenia 5
CU - Cuba 4
CY - Cipro 4
EC - Ecuador 4
ZA - Sudafrica 4
EG - Egitto 3
ET - Etiopia 3
LV - Lettonia 3
MY - Malesia 3
NG - Nigeria 3
OM - Oman 3
SY - Repubblica araba siriana 3
A1 - Anonimo 2
AR - Argentina 2
RS - Serbia 2
UG - Uganda 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BD - Bangladesh 1
BY - Bielorussia 1
DZ - Algeria 1
GE - Georgia 1
GH - Ghana 1
HR - Croazia 1
JO - Giordania 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LB - Libano 1
LK - Sri Lanka 1
PA - Panama 1
RE - Reunion 1
SD - Sudan 1
TN - Tunisia 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 13.277
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Città #
Warsaw 2.106
Jacksonville 484
Fairfield 441
Chandler 371
San Michele All'adige 366
Ashburn 263
Woodbridge 257
Wilmington 250
Dublin 213
Houston 213
Seattle 207
Ann Arbor 176
Cambridge 164
New York 159
Olalla 150
Boardman 138
Milan 135
San Mateo 133
Moscow 122
Beijing 120
Dong Ket 102
Dearborn 100
Los Angeles 91
Buffalo 79
Helsinki 79
Mülheim 76
Redwood City 76
Trento 72
Rome 69
Mezzolombardo 63
Washington 55
Shanghai 47
Turin 47
Guangzhou 45
Philadelphia 43
Singapore 41
Mountain View 36
Tokyo 36
Brno 31
Lappeenranta 28
London 28
Budapest 25
Florence 25
Verona 25
Brussels 24
Zhengzhou 23
Falls Church 21
Las Vegas 21
Seoul 20
Madrid 19
Ottawa 18
Amsterdam 17
Lima 17
Padova 17
Naples 16
Studio City 16
Adelaide 15
Bari 15
Bolzano 15
Cles 14
Dallas 14
Augusta 12
Bassano del Grappa 12
Del Norte 12
Frankfurt am Main 12
Kitzingen 12
Abidjan 11
Athens 11
Modena 11
Rovereto 11
Falkenstein 10
Genoa 10
Hangzhou 10
Jaén 10
Massimeno 10
Nanjing 10
Parma 10
Trieste 10
Zurich 10
Darmstadt 9
Hong Kong 9
Kunming 9
Munich 9
Nanchang 9
San Diego 9
Santa Clara 9
Central 8
Evora 8
Istanbul 8
Lausanne 8
Montello 8
Montpellier 8
Taipei 8
Toronto 8
Vicenza 8
Wiesbaden 8
Catania 7
Lower Hutt 7
Mirano 7
Modesto 7
Totale 8.454
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 678
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 360
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 348
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 302
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 274
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 259
Stable isotope analysis of amino acids: a new tool for food authentication 257
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 250
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 238
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 238
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 237
δ15N from soil to wine in bulk samples and proline 232
Using minerals and stable isotope of C to trace the origin of tannins 231
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 229
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 229
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 223
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 221
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 220
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 220
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 217
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 216
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 210
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 194
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 191
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 190
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 190
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 188
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 185
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 185
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 184
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 183
Compound-specific isotope analysis to improve food traceability 180
δ15N of proline: the direct link between soil and wine 179
From soil to grape and wine: variation of light and heavy elements isotope ratios 176
Stable isotope ratios of H, C, N and O in Italian citrus juices 168
Using GC/c/IRMS analysis to improve food traceability 167
Is δ15N a potential traceability tool in viticulture and oenology? 163
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. 160
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 156
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 155
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 154
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 153
The use of Hanseniaspora vineae on the production of base sparkling wine 153
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 152
δ15N and δ13C analyses of amino acids of grape 150
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 149
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 140
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 140
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 139
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 132
Aggiornamenti su cloni di varietà terpeniche 129
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 126
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 120
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 118
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 117
Stable nitrogen isotopic composition of wine: a preliminary investigation 116
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 113
Development of a fast Gas Chromatography Tandem Mass Spectrometry method for VOCs analysis in oenological products 112
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 112
Recent applications of stable isotope ratio analysis in the study of wine and wine products 107
Effetti sui rapporti degli isotopi stabili dei vini 103
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 102
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 100
Distribution analysis of myo and scyllo-inositol in natural grape must 100
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 87
Influence of the agronomic management on the aroma of Riesling wines 87
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 83
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 82
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 82
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 79
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 77
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 73
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 73
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 71
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 69
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 69
Che storia, il burro 67
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 66
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 66
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 63
QuEChERS extraction and simple clean-up procedure for the GC-MS/MS quantification of polycyclic aromatic hydrocarbons (PAHs) in cheese 60
Oenological potential of the Hanseniaspora vineae strain Hv205 59
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 59
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 41
Italian garlic (Allium sativum L.) characterization through gas chromatography-isotope ratio mass spectrometry and headspace gas chromatography-mass spectrometry volatile profile 33
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 25
Aromatic and fermentative performances of hanseniaspora vineae in different sequential inoculation protocols with saccharomyces cerevisiae for white winemaking 24
High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 23
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 22
Modulation of yeast-derived aroma compounds in Chardonnay wines using encapsulated diammonium phosphate to control nutrient release 22
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 22
Modulation of wine sensory profile by lactic bacterial activity in a global warming scenario by different malolactic fermentation strategies 21
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 20
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 20
Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production 15
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 14
Myo-inositol, scyllo-inositol and other minor carbohydrates as authenticity markers for the control of Italian bulk, concentrate and rectified grape must 14
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 13
The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines 10
null 3
Totale 13.834
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Categoria #
all - tutte 41.564
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 41.564
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.974 133 167 294 454 218 293 284 294 331 172 214 120
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
2024/2025159 159 0 0 0 0 0 0 0 0 0 0 0
Totale 13.837