CINECA IRIS Institutional Research Information System

PAOLINI, MAURO
 Distribuzione geografica
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Continente #
NA - Nord America 14.805
EU - Europa 12.963
AS - Asia 6.171
Continente sconosciuto - Info sul continente non disponibili 680
SA - Sud America 667
AF - Africa 223
OC - Oceania 116
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 20
Totale 35.645
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Nazione #
US - Stati Uniti d'America 14.393
IT - Italia 3.526
RU - Federazione Russa 3.026
SG - Singapore 2.407
PL - Polonia 2.203
CN - Cina 1.431
DE - Germania 1.021
FR - Francia 777
HK - Hong Kong 446
VN - Vietnam 437
BR - Brasile 418
GB - Regno Unito 344
UA - Ucraina 343
IE - Irlanda 253
SE - Svezia 252
KR - Corea 239
FI - Finlandia 233
NL - Olanda 222
BD - Bangladesh 212
CA - Canada 203
IN - India 198
ES - Italia 195
JP - Giappone 141
MX - Messico 120
TR - Turchia 88
TW - Taiwan 88
AU - Australia 76
BE - Belgio 74
ID - Indonesia 67
CZ - Repubblica Ceca 64
PK - Pakistan 64
AR - Argentina 61
TH - Thailandia 59
GR - Grecia 58
CH - Svizzera 54
ZA - Sudafrica 48
IR - Iran 47
RO - Romania 47
AT - Austria 41
CL - Cile 40
PH - Filippine 40
NZ - Nuova Zelanda 38
PT - Portogallo 38
CO - Colombia 37
PE - Perù 37
EC - Ecuador 35
HU - Ungheria 35
MY - Malesia 34
MA - Marocco 33
AE - Emirati Arabi Uniti 26
IQ - Iraq 26
LT - Lituania 26
DK - Danimarca 25
CR - Costa Rica 24
BJ - Benin 21
EU - Europa 17
SA - Arabia Saudita 17
VE - Venezuela 17
CI - Costa d'Avorio 16
UY - Uruguay 16
BG - Bulgaria 15
NP - Nepal 14
SI - Slovenia 14
DZ - Algeria 13
EG - Egitto 13
IL - Israele 13
NG - Nigeria 13
JM - Giamaica 12
MU - Mauritius 11
UZ - Uzbekistan 11
AZ - Azerbaigian 10
BY - Bielorussia 10
RS - Serbia 10
SK - Slovacchia (Repubblica Slovacca) 10
TN - Tunisia 10
EE - Estonia 9
HN - Honduras 9
LV - Lettonia 9
NO - Norvegia 9
CU - Cuba 7
OM - Oman 7
CM - Camerun 6
GH - Ghana 6
KE - Kenya 6
KZ - Kazakistan 6
SY - Repubblica araba siriana 6
BO - Bolivia 5
ET - Etiopia 5
JO - Giordania 5
KG - Kirghizistan 5
LB - Libano 5
MD - Moldavia 5
NI - Nicaragua 5
PA - Panama 5
SC - Seychelles 5
BA - Bosnia-Erzegovina 4
CY - Cipro 4
HR - Croazia 4
LK - Sri Lanka 4
LY - Libia 4
Totale 34.898
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Città #
Council Bluffs 2.981
Warsaw 2.170
Ashburn 1.523
San Jose 1.003
Singapore 986
Moscow 666
Dallas 559
Jacksonville 512
Fairfield 441
Hong Kong 401
Beijing 390
Chandler 371
San Michele All'adige 366
Paris 354
Los Angeles 343
New York 321
Milan 296
Woodbridge 257
Wilmington 253
Dublin 233
Houston 229
Seattle 229
Ann Arbor 176
Rome 170
Cambridge 166
Buffalo 158
Olalla 150
Boardman 148
Seoul 144
Phoenix 143
San Mateo 133
Hefei 126
Munich 120
Helsinki 119
Ho Chi Minh City 116
Santa Clara 105
Dong Ket 102
Trento 102
Dearborn 100
Lauterbourg 98
Hanoi 88
Amsterdam 86
Frankfurt am Main 86
Tokyo 85
Orem 79
Mülheim 76
Redwood City 76
Guangzhou 74
Shanghai 71
Assago 70
Mezzolombardo 70
Rovereto 70
Turin 69
Washington 66
Lavis 65
London 65
Naples 65
São Paulo 61
Columbus 56
Lappeenranta 55
Verona 54
Philadelphia 52
Turku 52
Chennai 49
Chicago 49
Falkenstein 48
Las Vegas 48
Toronto 47
Bobigny 44
Brooklyn 44
Mexico City 42
Denver 41
Athens 40
Montreal 40
Florence 39
Bolzano 36
Mountain View 36
Istanbul 34
Atlanta 32
Brussels 32
Budapest 32
Taipei 32
Brno 31
Genoa 30
Ottawa 30
Nuremberg 29
San Francisco 29
Kyiv 28
Madrid 28
Zhengzhou 28
Santiago 27
Springfield 27
Stockholm 27
Lima 25
Padova 25
Bangkok 24
Bari 24
Palermo 24
Poplar 24
Vienna 24
Totale 20.100
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.204
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile 655
Development and implementation of stable isotope ratio analysis in bulk products and sub-components to ensure food traceability 586
Phytochemical analysis and authenticity control of commercial essential oils and absolutes of Rosa damascena Mill. by GC-MS, GC-FID and GC/C-IRMS 560
Stable isotope analysis of amino acids: a new tool for food authentication 557
Effect of varied Kluyveromyces marxianus-to-Saccharomyces cerevisiae coinoculum ratio on the aroma composition of Gewürztraminer wines 544
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 523
Stable Isotope Ratios of H, C, N and O in Italian citrus juices 490
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 454
Stable isotope ratio analysis of volatile organic compounds for the botanical characterization and authentication of lavender essential oil 453
Precursori dei tioli varietali durante la maturazione e la pressatura delle uve del Traminer aromatico 431
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 429
Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar 415
Validation of gas chromatographic methods for lavender essential oil authentication based on volatile organic compounds and stable isotope ratios 414
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 398
Recent applications of stable isotope ratio analysis in the study of wine and wine products 392
The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils 388
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology 380
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 380
Discrimination between European and extra-European olive oils using stable isotope ratio analysis 377
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis 377
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy) 372
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 362
The use of Hanseniaspora vineae on the production of base sparkling wine 356
δ15N from soil to wine in bulk samples and proline 355
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 354
Compound-specific δ 13 C and δ 2 H analysis of olive oil fatty acids 353
Compound-specific δ(15)N and δ(13)C analyses of amino acids for potential discrimination between organically and conventionally grown wheat 348
Elemental and isotopic profiling: a tool for distinguishing the botanical origin of oenological tannins 346
Decomposition and stabilisation of Norway spruce needle-derived material in Alpine soils using a 13C-labelling approach in the field 344
Base wines for sparkling wine from resistant varieties: effect of the altitude on the aromatic profile 344
Botanical traceability of commercial tannins using the mineral profile and stable isotopes 339
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine 338
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 336
Stable isotope analysis for authenticity testing of Italian organic pasta: variations in δ2H, δ13C, δ15N, δ18O AND δ34S along the production chain 334
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 332
Combined use of isotopic fingerprint and metabolomics analysis for the authentication of saw palmetto (Serenoa repens) extracts 331
Using minerals and stable isotope of C to trace the origin of tannins 327
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 325
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 323
The use of stable isotope ratio analysis to characterize saw palmetto (Serenoa repens) extract 322
L'etil leucato nei vini: indagine sulla molecola responsabile della nota da mora fresca 321
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio 320
Is δ15N a potential traceability tool in viticulture and oenology? 316
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. 312
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extract 312
δ15N of proline: the direct link between soil and wine 306
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 302
Aroma characterization of mold resistant basewines for sparkling wine produced in a warm-temperate area at two different altitudes 301
From soil to grape and wine: variation of light and heavy elements isotope ratios 301
Multi-isotopic signatures of organic and conventional Italian pasta along the production chain 300
Compound-specific isotope analysis to improve food traceability 291
Using GC/c/IRMS analysis to improve food traceability 289
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 288
Distribution analysis of myo and scyllo-inositol in natural grape must 288
Aggiornamenti su cloni di varietà terpeniche 287
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 284
Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production 282
Gas Chromatography Combustion Isotope Ratio Mass Spectrometry for improving the detection of authenticity of grape must 278
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes 275
Stable isotope ratios of H, C, N and O in Italian citrus juices 274
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 272
Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine 271
Compound-specific δ15N and δ13C analysis of amino acids for discrimination between organically and conventionally grown wheat 269
Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area 268
Botanical characterization and authentication of lavender essential oil using its volatile organic compounds and compound-specific carbon and hydrogen isotope ratio analysis 265
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 264
δ15N and δ13C analyses of amino acids of grape 262
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies 257
Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis 256
A thorough investigation of Moscato Giallo volatiles in grapes by means of enantio multidimensional gas chromatography coupled to isotopic ratio mass spectrometry 254
Authentic aroma and compound-specific Isotope Ratios (δ13C, δ2H) profiles of Vanilla pods (V. planifolia and V. tahitensis) 253
Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds 250
Aromatic characterisation of Moscato Giallo by GC-MS/MS and validation of stable isotopic ratio analysis of the major volatile compounds 249
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties 248
Discrimination between organic and conventional flour using compound-specific amino acid δ15N analysis 248
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 248
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 243
Influence of the agronomic management on the aroma of Riesling wines 242
From grape to wine: a thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis 241
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 237
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation 235
Stable nitrogen isotopic composition of wine: a preliminary investigation 235
Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal 233
Compound-specific analysis of δ13C and δ2H of olive oil fatty acids 228
Characterization of the aromatic composition of commercial tannin samples by gas-chromatography- mass spectrometry 227
Stable isotope ratio analysis for verifying the authenticity of balsamic wine vinegar 226
QuEChERS extraction and simple clean-up procedure for the GC-MS/MS quantification of polycyclic aromatic hydrocarbons (PAHs) in cheese 223
Che storia, il burro 222
High-density balsamic vinegar: application of stable isotope ratio analysis to determine watering down 222
Impact of post-harvest apple scab on peel microbiota, fermentation dynamics, and the volatile/non-volatile composition of cider 221
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 220
Myo-inositol, scyllo-inositol and other minor carbohydrates as authenticity markers for the control of Italian bulk, concentrate and rectified grape must 219
Aromatic and fermentative performances of Hanseniaspora vineae in different coinoculation protocols with Saccharomyces cerevisiae for white winemaking 218
Innovative methods for isotopic analysis in organic fractions of nitrogen to enable the traceability of food 215
Modulation of wine sensory profile by lactic bacterial activity in a global warming scenario by different malolactic fermentation strategies 214
Fatty acids stable carbon isotope fractionation in the bovine organism. A compound-specific isotope analysis through gas chromatography combustion isotope ratio mass spectrometry 213
Effetti sui rapporti degli isotopi stabili dei vini 212
Evaluation of an optimized enzymatic biosensor for ethanol used in apple storage management with low oxygen stress 208
Influence of protein stabilization with aspergillopepsin I on wine aroma composition 208
Totale 32.471
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Categoria #
all - tutte 108.602
article - articoli 44.577
book - libri 0
conference - conferenze 60.509
curatela - curatele 0
other - altro 2.165
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 215.853
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022769 0 0 0 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
2026/20273.929 1.172 709 794 1.254 0 0 0 0 0 0 0 0
Totale 35.645