CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
NA - Nord America 12.897
EU - Europa 12.738
AS - Asia 6.119
Continente sconosciuto - Info sul continente non disponibili 671
SA - Sud America 624
AF - Africa 220
OC - Oceania 111
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Totale 33.400
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Nazione #
US - Stati Uniti d'America 12.571
IT - Italia 3.392
RU - Federazione Russa 3.022
SG - Singapore 2.407
PL - Polonia 2.202
CN - Cina 1.424
DE - Germania 1.012
FR - Francia 764
HK - Hong Kong 445
VN - Vietnam 432
BR - Brasile 393
UA - Ucraina 342
GB - Regno Unito 322
SE - Svezia 252
IE - Irlanda 250
KR - Corea 235
FI - Finlandia 233
NL - Olanda 219
BD - Bangladesh 207
IN - India 195
ES - Italia 190
CA - Canada 167
JP - Giappone 136
MX - Messico 111
TR - Turchia 88
TW - Taiwan 88
BE - Belgio 72
AU - Australia 71
CZ - Repubblica Ceca 64
PK - Pakistan 62
TH - Thailandia 59
AR - Argentina 57
CH - Svizzera 54
ID - Indonesia 53
GR - Grecia 51
ZA - Sudafrica 48
IR - Iran 47
RO - Romania 46
CL - Cile 40
AT - Austria 39
NZ - Nuova Zelanda 38
PT - Portogallo 38
PH - Filippine 37
PE - Perù 36
HU - Ungheria 35
CO - Colombia 33
MA - Marocco 32
MY - Malesia 32
EC - Ecuador 30
AE - Emirati Arabi Uniti 26
IQ - Iraq 26
BJ - Benin 21
DK - Danimarca 21
EU - Europa 17
SA - Arabia Saudita 17
LT - Lituania 16
UY - Uruguay 16
BG - Bulgaria 15
CI - Costa d'Avorio 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
CR - Costa Rica 7
JM - Giamaica 7
OM - Oman 7
CM - Camerun 6
CU - Cuba 6
GH - Ghana 6
KE - Kenya 6
KZ - Kazakistan 6
SY - Repubblica araba siriana 6
ET - Etiopia 5
HN - Honduras 5
KG - Kirghizistan 5
LB - Libano 5
MD - Moldavia 5
PA - Panama 5
BA - Bosnia-Erzegovina 4
CY - Cipro 4
HR - Croazia 4
JO - Giordania 4
LK - Sri Lanka 4
LY - Libia 4
SC - Seychelles 4
AL - Albania 3
AM - Armenia 3
Totale 32.674
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Città #
Council Bluffs 2.790
Warsaw 2.169
Singapore 986
Ashburn 983
San Jose 812
Moscow 666
Jacksonville 487
Dallas 475
Fairfield 441
Hong Kong 400
Beijing 386
Chandler 371
San Michele All'adige 366
Paris 350
Los Angeles 324
New York 295
Milan 283
Woodbridge 257
Wilmington 253
Dublin 233
Houston 229
Seattle 219
Ann Arbor 176
Cambridge 165
Rome 160
Buffalo 154
Olalla 150
Boardman 145
Seoul 142
San Mateo 133
Hefei 126
Munich 120
Helsinki 119
Ho Chi Minh City 114
Dong Ket 102
Dearborn 100
Lauterbourg 98
Trento 98
Hanoi 87
Amsterdam 86
Frankfurt am Main 86
Santa Clara 83
Tokyo 83
Orem 77
Mülheim 76
Redwood City 76
Guangzhou 74
Shanghai 71
Assago 70
Mezzolombardo 70
Rovereto 70
Turin 68
Lavis 65
Washington 64
London 63
Naples 58
Columbus 56
Lappeenranta 55
São Paulo 54
Turku 52
Philadelphia 50
Verona 50
Chennai 49
Falkenstein 48
Bobigny 44
Las Vegas 43
Mexico City 42
Toronto 40
Brooklyn 39
Chicago 38
Florence 38
Denver 37
Montreal 37
Bolzano 36
Mountain View 36
Istanbul 34
Phoenix 34
Athens 33
Brussels 32
Budapest 32
Taipei 32
Brno 31
Atlanta 30
Ottawa 30
Genoa 29
Nuremberg 29
Madrid 28
Zhengzhou 28
Kyiv 27
Santiago 27
Stockholm 27
Padova 25
San Francisco 25
Bangkok 24
Bari 24
Lima 24
Poplar 24
Johannesburg 23
Palermo 23
Bologna 22
Totale 18.745
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.174
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 616
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 561
Stable isotope analysis of amino acids: a new tool for food authentication 537
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 531
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 513
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 481
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 475
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 437
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 432
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 409
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 405
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 395
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 379
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 376
Recent applications of stable isotope ratio analysis in the study of wine and wine products 368
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 367
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 365
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 364
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 363
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 360
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 354
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 350
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 347
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 340
δ15N from soil to wine in bulk samples and proline 337
The use of Hanseniaspora vineae on the production of base sparkling wine 337
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 335
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 331
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 330
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 324
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 323
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 321
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 319
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 317
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 315
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 314
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 313
Using minerals and stable isotope of C to trace the origin of tannins 312
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 308
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 308
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 302
Is δ15N a potential traceability tool in viticulture and oenology? 301
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 298
δ15N of proline: the direct link between soil and wine 294
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. 293
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 292
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 292
From soil to grape and wine: variation of light and heavy elements isotope ratios 288
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 285
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 281
Using GC/c/IRMS analysis to improve food traceability 279
Compound-specific isotope analysis to improve food traceability 279
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 277
Distribution analysis of myo and scyllo-inositol in natural grape must 277
Aggiornamenti su cloni di varietà terpeniche 276
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 275
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 262
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 261
Stable isotope ratios of H, C, N and O in Italian citrus juices 260
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 258
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 255
δ15N and δ13C analyses of amino acids of grape 255
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 252
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 251
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 247
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 245
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 239
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 236
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 236
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 234
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 234
Authentic aroma and compound-specific Isotope Ratios (δ13C, δ2H) profiles of Vanilla pods (V. planifolia and V. tahitensis) 233
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 233
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 233
Botanical characterization and authentication of lavender essential oil using its volatile organic compounds and compound-specific carbon and hydrogen isotope ratio analysis 228
Influence of the agronomic management on the aroma of Riesling wines 227
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 226
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 224
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 221
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 220
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 220
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 219
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 218
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 218
Stable nitrogen isotopic composition of wine: a preliminary investigation 217
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 213
Che storia, il burro 210
QuEChERS extraction and simple clean-up procedure for the GC-MS/MS quantification of polycyclic aromatic hydrocarbons (PAHs) in cheese 208
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 207
Effetti sui rapporti degli isotopi stabili dei vini 205
Impact of post-harvest apple scab on peel microbiota, fermentation dynamics, and the volatile/non-volatile composition of cider 203
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 201
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 200
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 200
Myo-inositol, scyllo-inositol and other minor carbohydrates as authenticity markers for the control of Italian bulk, concentrate and rectified grape must 199
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 198
Development of a fast Gas Chromatography Tandem Mass Spectrometry method for VOCs analysis in oenological products 193
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 192
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 191
Totale 30.714
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Categoria #
all - tutte 102.162
article - articoli 41.970
book - libri 0
conference - conferenze 56.809
curatela - curatele 0
other - altro 2.090
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 203.031
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.012 0 180 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
2025/202611.088 816 898 727 876 1.163 687 1.442 609 558 865 495 1.952
2026/20271.684 1.172 512 0 0 0 0 0 0 0 0 0 0
Totale 33.400