CINECA IRIS Institutional Research Information System

TONIDANDEL, LORIS
 Distribuzione geografica
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Continente #
EU - Europa 17.623
NA - Nord America 12.242
AS - Asia 5.906
SA - Sud America 755
AF - Africa 190
OC - Oceania 139
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 42
Continente sconosciuto - Info sul continente non disponibili 1
Totale 36.898
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Nazione #
US - Stati Uniti d'America 11.953
PL - Polonia 5.131
IT - Italia 4.717
RU - Federazione Russa 3.421
SG - Singapore 2.556
CN - Cina 1.449
DE - Germania 1.309
FR - Francia 544
VN - Vietnam 539
UA - Ucraina 526
BR - Brasile 452
HK - Hong Kong 398
IE - Irlanda 350
SE - Svezia 285
GB - Regno Unito 259
ES - Italia 227
FI - Finlandia 225
KR - Corea 190
NL - Olanda 157
JP - Giappone 147
MX - Messico 133
IN - India 126
CA - Canada 122
AU - Australia 94
CZ - Repubblica Ceca 83
CL - Cile 78
TR - Turchia 77
AR - Argentina 64
PT - Portogallo 64
TW - Taiwan 58
ZA - Sudafrica 53
BE - Belgio 51
CH - Svizzera 49
ID - Indonesia 46
PE - Perù 46
BD - Bangladesh 45
NZ - Nuova Zelanda 45
EC - Ecuador 43
EU - Europa 40
AT - Austria 39
IQ - Iraq 33
GR - Grecia 32
AE - Emirati Arabi Uniti 31
CO - Colombia 30
PK - Pakistan 30
CI - Costa d'Avorio 29
NP - Nepal 20
MA - Marocco 19
MY - Malesia 19
RO - Romania 19
TN - Tunisia 17
UY - Uruguay 17
IR - Iran 16
LT - Lituania 16
SA - Arabia Saudita 16
IL - Israele 15
EE - Estonia 14
MU - Mauritius 14
VE - Venezuela 14
HR - Croazia 13
SI - Slovenia 13
AZ - Azerbaigian 12
BG - Bulgaria 12
HU - Ungheria 11
DK - Danimarca 10
BJ - Benin 9
MD - Moldavia 9
NG - Nigeria 9
PA - Panama 9
RS - Serbia 9
ET - Etiopia 8
UZ - Uzbekistan 8
EG - Egitto 7
NO - Norvegia 7
TH - Thailandia 7
BH - Bahrain 6
KE - Kenya 6
KG - Kirghizistan 6
KZ - Kazakistan 6
OM - Oman 6
PH - Filippine 6
PY - Paraguay 6
SK - Slovacchia (Repubblica Slovacca) 5
UG - Uganda 5
AM - Armenia 4
DO - Repubblica Dominicana 4
DZ - Algeria 4
GE - Georgia 4
LV - Lettonia 4
AO - Angola 3
BO - Bolivia 3
BY - Bielorussia 3
CU - Cuba 3
CY - Cipro 3
GT - Guatemala 3
JM - Giamaica 3
JO - Giordania 3
LA - Repubblica Popolare Democratica del Laos 3
LB - Libano 3
A2 - ???statistics.table.value.countryCode.A2??? 2
Totale 36.849
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Città #
Warsaw 5.090
Singapore 1.140
Ashburn 1.060
Jacksonville 840
San Jose 788
San Michele All'adige 786
Moscow 778
Chandler 599
Dallas 565
Fairfield 479
Beijing 457
Council Bluffs 397
New York 373
Hong Kong 362
Wilmington 355
Los Angeles 334
Dublin 332
Milan 295
Woodbridge 277
Houston 230
Ann Arbor 229
Buffalo 226
Olalla 225
San Mateo 214
Dearborn 212
Seattle 209
Dong Ket 194
Cambridge 175
Boardman 167
Rome 156
Seoul 155
Helsinki 154
Hefei 153
Ho Chi Minh City 120
Lauterbourg 119
Munich 115
Redwood City 115
Trento 115
Mülheim 114
Tokyo 97
Hanoi 90
Turin 83
Washington 80
Guangzhou 78
Orem 76
Verona 74
Frankfurt am Main 71
Philadelphia 65
Amsterdam 59
Shanghai 57
London 56
Mexico City 56
Turku 54
São Paulo 53
Padova 52
Palermo 52
Brno 49
Falkenstein 49
Mezzolombardo 49
Santiago 49
Rovereto 46
Las Vegas 45
Naples 45
Madrid 43
Bolzano 42
Florence 41
Mountain View 41
Santa Clara 39
Atlanta 38
Bologna 38
Brussels 38
Denver 38
Adelaide 35
Hangzhou 33
Montreal 33
Redmond 33
Stockholm 33
Vicenza 33
Brooklyn 32
Chennai 31
Chicago 31
Johannesburg 30
Parma 30
San Diego 30
Lima 29
Zhengzhou 29
Abidjan 28
Nuremberg 28
Phoenix 28
Trieste 28
Kitzingen 27
Poplar 27
Assago 26
Boston 26
Treviso 25
Auckland 24
Bari 24
Istanbul 24
Lavis 24
Toronto 24
Totale 21.352
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Nome #
L'odore di cimice in mosto e vino: prime evidenze dell'evoluzione della trans-2-decenale 1.120
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS 606
Ottimizzazione dei protocolli di vinificazione per modulare l'espressione tiolica del Sauvignon blanc 561
Rapid analysis of 27 volatile sulfur compounds in wine by headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry 496
Il contributo della Fondazione Mach alla conoscenza spumantistica 495
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche 475
Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments 462
Oxidative vs reductive skin maceration on thiol precursors 443
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification 435
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione 424
Indagine sulla concentrazione di ftalati nelle grappe 420
Oenological tannins as a source of thiol precursors 419
The winemaking protocol affects the residual phosphonate content in wine 414
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 413
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine 412
Indagine sulla rimozione di residui di agrofarmaci dal vino: esperienze con alcuni trattamenti enologici 398
Tioles derivados de los taninos de la uva: nuevas opciones enológicas 396
Clarifying agents and 3-sulfanylhexanol precursors in grape juice 396
Prime osservazioni su grappe sperimentali prodotte in scala micro da uve ibride a bacca bianca 386
Abbattimento di insetticidi e fungicidi durante la fermentazione in bianco da parte di coadiuvanti enologici 375
Fruity/tropical sulfur aroma precursors in hybrid grapes 369
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii? 356
Distillati sperimentali da vinacce di ibridi resistenti a bacca bianca: prime valutazioni 355
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva 352
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments 351
The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine 348
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking 343
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine 341
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido 341
Volatile Sulfur Compounds (VSCs) quantification by Head-Space Solid Phase Microextraction Gas Chromatography Tandem Mass Spectrometry (HS-SPMEGC-MS/MS) in wines 337
Recent applications of stable isotope ratio analysis in the study of wine and wine products 336
Gli aromi del Moscato giallo nelle sue interpretazioni in Trentino e nei Colli Euganei 336
Oenological tannins are possible suppliers of varietal thiol precursors 335
Quechers extraction and a straightforward clean-up procedure for the quantification of polycyclic aromatic hydrocarbons (PAHS) in ripened cheese using GC-MS/MS 332
Novel technological strategies to enhance tropical thiol precursors in winemaking by-products 330
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo 329
Evidence of the possible interaction between ultrasound and thiol precursors 328
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' 325
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine 320
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes 318
Monoterpenes characterization in grape spirits using fast gas chromatography tandem mass spectrometry 316
Efficacia di alcuni tannini di uva nell'esaltazione della nota fruttato tropicale agrumata dei bianchi 315
Anthocyanic profiling of twenty-one different hybrid grape varieties 314
Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes 309
Evaluation of ethyl carbamate risk in relation to yeast strain and wine ageing conditions 308
Differenze clonali nella dotazione di precursori dei tioli varietali in Gewürztraminer 308
Frazionamento degli aromi durante la pressatura del Traminer aromatico 306
Characterization and oenological application of an high-performing strain of Oenococcus oeni to drive malolactic fermentation: a review about 15 years of research and winemaking 305
Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter 299
Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito 297
Inesperada riqueza de precursores de tioles polifuncionales en hollejos de Gewürztraminer 296
A cheap winemaking option to deplete fungicide residue and improve white wine healthiness 295
Uso del carbone in fermentazione: effetti su fungicidi residui, composizione aromatica e colore dei vini bianchi 293
Tandem Mass Spectrometry vs stability of pesticides 293
Development of a fast gas chromatography-tandem mass spectrometry method for volatile aromatic compound analysis in oenological products 293
Ruolo del ceppo di lievito e dell'azoto assimilabile del vino base sui composti aromatici di spumanti di pronta beva 292
Application of ozone at the microbial control through the vitienological chain 291
The aroma potential of semi-industrial distillates obtained from mold resistant varieties 290
Management of varietal thiols in white and rosé wines using biotechnical tools 290
LC-MS/MS method to evaluate the presence of exogenous glycerol in wines 289
Aggiornamenti chimico-compositivi ed enologici sul Traminer aromatico 289
Identification of new flavonols in hybrid grapes by combined liquid chromatography–mass spectrometry approaches 284
Impact of several 2017 commercial yeasts in the aroma volatiles profile of white wines 277
I fosfiti in viticoltura: un problema o un’opportunità? 275
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars 273
Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry 272
Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour 271
Thiol precursors in Vitis mould-tolerant hybrid varieties 271
The aromatic potential of marc distillates obtained from "resistant" cultivars 271
Monitoring of honeybee colonies exposed to pesticide contamination in apple orchards and vineyards by means of Melixa systems 270
First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins 264
Esperienze di abbattimento di pesticidi nel vino; focus sul fosetyl e la sua formazione durante le fasi di vinificazione 263
Study on the behaviour of pesticides residues contained in oenological matrices and stored in plastic containers 258
Distribution analysis of myo and scyllo-inositol in natural grape must 255
From grape to wine: study of the evolution of phosphonate's residue by Quippe method 252
Imidacloprid diffusion route: from apple orchard to the honey bee colony matrices 252
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 252
Qualitative and quantitative determination of ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) in wine 251
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes 250
Aggiornamenti su cloni di varietà terpeniche 250
First evidence of the variability of varietal thiol precursors in Gewürztraminer clones 248
Precursores tiólicos en variedades resistentes en ambiente alpino = Thiol precursors in mould resistant varieties grown in alpine environment 243
Endogenous formation of fosetyl in wine: conditions of vinification, refinement and role of yeast 241
Impact of must acidification with cation exchange resins on the aroma of Gewürztraminer wines 240
Case study on “Centralizing sprayer cleaning management” 238
Aroma and fermentation performance of yeast strains in ready to drink sparkling wine production 236
La presenza di fosfiti in vinificazione: aggiornamenti tecnici 234
Valorization of neglected French-American grapevine hybrid as sources of natural compounds for nutraceutical uses 233
Investigations of the effects of ultrasound on thiol precursors of grapes 229
The aroma complexity of Gewurztraminer wines in Trentino-Alto Adige: viticultural and oenological aspects linked to thiols 223
Reducción de insecticidas y fungicidas durante la fermentación de blanco por parte de los coadyuvantes enológicos 218
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices 216
Distillati di vinaccia da ibridi a bacca bianca 215
Varietal thiol precursors in Gewürztraminer: effect of clone and grape ripening 212
Effect of the process on the formation of ethylphosphonate during winemaking 210
Enological characterization of mold resistant varieties grown in the Trentino alpine region 207
A new method of single liquid chromatography and tandem mass spectrometry for the analysis of varietal thiols and their precursors in wine 205
Impact of landscape composition on honey bee pollen contamination by pesticides: a multi-residue analysis 202
Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates 201
Verifiche sulle tecniche di mitigazione della deriva da agrofarmaci 198
Totale 32.076
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Categoria #
all - tutte 113.407
article - articoli 47.380
book - libri 0
conference - conferenze 62.216
curatela - curatele 0
other - altro 3.811
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 226.814
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021857 0 0 0 0 0 0 0 0 0 203 337 317
2021/20221.775 110 335 122 157 141 149 118 213 147 71 130 82
2022/20233.874 91 92 279 334 461 489 179 364 637 229 508 211
2023/20243.165 251 243 466 387 328 272 135 119 119 189 215 441
2024/20256.503 160 173 180 550 221 163 359 394 481 210 3.153 459
2025/20269.119 780 921 899 974 1.389 829 1.579 543 465 740 0 0
Totale 37.713