IRIS UniCatt

Torchio, Fabrizio
 Distribuzione geografica
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Continente #
NA - Nord America 2.289
EU - Europa 2.053
AS - Asia 1.334
SA - Sud America 370
AF - Africa 35
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.110
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Nazione #
US - Stati Uniti d'America 2.191
CN - Cina 552
SG - Singapore 461
IT - Italia 453
SE - Svezia 426
BR - Brasile 325
DE - Germania 292
UA - Ucraina 219
IE - Irlanda 131
FR - Francia 110
ID - Indonesia 77
CA - Canada 68
FI - Finlandia 68
VN - Vietnam 63
GB - Regno Unito 60
PL - Polonia 57
ES - Italia 43
AL - Albania 38
RU - Federazione Russa 38
IN - India 31
TR - Turchia 28
HK - Hong Kong 26
AU - Australia 24
PT - Portogallo 21
JP - Giappone 18
NL - Olanda 18
ZA - Sudafrica 18
AR - Argentina 16
MX - Messico 15
IL - Israele 14
BD - Bangladesh 12
RO - Romania 12
IQ - Iraq 11
BE - Belgio 9
CH - Svizzera 8
LT - Lituania 8
CR - Costa Rica 6
EC - Ecuador 6
GR - Grecia 6
SA - Arabia Saudita 6
AT - Austria 5
BG - Bulgaria 5
CL - Cile 5
KR - Corea 5
PY - Paraguay 5
VE - Venezuela 5
AZ - Azerbaigian 4
HR - Croazia 4
HU - Ungheria 4
IR - Iran 4
RS - Serbia 4
ET - Etiopia 3
LB - Libano 3
PA - Panama 3
SI - Slovenia 3
TN - Tunisia 3
TW - Taiwan 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BH - Bahrain 2
CO - Colombia 2
EU - Europa 2
GA - Gabon 2
JM - Giamaica 2
MA - Marocco 2
MY - Malesia 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PE - Perù 2
PH - Filippine 2
PK - Pakistan 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DZ - Algeria 1
GE - Georgia 1
IM - Isola di Man 1
JO - Giordania 1
KE - Kenya 1
KW - Kuwait 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MD - Moldavia 1
SR - Suriname 1
UZ - Uzbekistan 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 6.110
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Città #
Chandler 440
Ashburn 163
Singapore 143
Beijing 137
Dublin 127
Jacksonville 121
Cattolica 95
Hangzhou 89
Wilmington 84
Jakarta 73
Nanjing 73
San Mateo 72
Warsaw 57
Lawrence 52
Milan 52
New York 44
Ann Arbor 37
Los Angeles 37
Boston 33
São Paulo 33
Seattle 32
Woodbridge 32
Redmond 31
Fuzhou 30
Moscow 30
Redwood City 29
Fairfield 26
Marseille 26
North York 25
Chicago 22
Houston 22
Ho Chi Minh City 21
Torino 21
Boardman 20
Guangzhou 20
Nanchang 20
Rome 20
Toronto 20
Mountain View 19
Princeton 19
Hong Kong 18
Norwalk 18
Izmir 17
Hanoi 16
Munich 16
San Francisco 15
Shanghai 14
Turin 14
Madrid 13
Shenyang 12
Adelaide 11
Hebei 11
Pune 11
Jiaxing 10
Tianjin 10
London 9
Rio de Janeiro 9
Sergii 9
Düsseldorf 8
Frankfurt am Main 8
Helsinki 8
Parma 8
University Park 8
Dallas 7
Indiana 7
Montreal 7
Palermo 7
Spirano 7
Tokyo 7
Brasília 6
Chengdu 6
Duncan 6
Falls Church 6
Kunming 6
Lauterbourg 6
Nürnberg 6
Porto Alegre 6
Reggio Emilia 6
Belo Horizonte 5
Bologna 5
Brussels 5
Dhaka 5
Fremont 5
Nishikicho 5
Paris 5
Phoenix 5
Porto 5
Pretoria 5
Renton 5
Valencia 5
Zapopan 5
Zhengzhou 5
Ankara 4
Asciano 4
Baku 4
Bucharest 4
Cambridge 4
Castronno 4
Chennai 4
Erbil 4
Totale 2.918
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Nome #
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 277
Chitosan as bentonite replacement for white wine fining 225
Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality 192
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 166
Micro-granulate cork stoppers: study on overall and specific migration 164
Exploring the opportunity of selective harvesting in a ‘Barbera’ vineyard from Colli Piacentini 156
Modelling of the impact of bentonite treatment on “Muscat blanc” must before of “prise de mousse” in the production of Asti DOCG aromatic sweet sparkling wine 128
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) 126
H, C, and O Stable Isotope Ratios of Passito Wine 122
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 118
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 115
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 111
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 107
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 99
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure. 98
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines 97
The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. 93
Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines 92
Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production 92
Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine 91
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae. 90
Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical-mechanical characteristics in wine grapes 87
Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas 85
Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology 83
Post-harvest control of wine-grape mycobiota using electrolyzed water 80
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 78
Assessment of physicochemical differences in nebbiolo grape berries from different production areas and sorted by flotation 78
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 78
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 78
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties 77
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 77
Grape postharvest ozone treatments: impact on berry skin stilbenes content after short and continuous exposure. 77
Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.) 76
Changes in acoustic and mechanical properties of Cabernet Sauvignon seeds during ripening 75
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 75
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration 75
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening 74
‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.) 74
Anthocyanin extractability assessment of grape skins by texture analysis 73
Comparative study of the resveratrol content of twenty-one italian red grape varieties 73
CHANGES IN TEXTURE ANALYSIS PARAMETERS OF WINE GRAPE BERRIES AT TWO RIPENESS STAGES: A STUDY ON VARIETAL EFFECT 73
Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes 72
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 72
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 70
Evolution of mechanical variables of winegrapes for icewine production during on-vine drying 69
Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction 69
Relationship between skin break force and anthocyanin extractability at different ripening stages 68
Investigation on phenolic and aroma compounds of table grapes from Romania 67
Modeling of the Fermentation Behavior of Starmerella bacillaris 67
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 67
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 67
Selection of a mechanical property for the flesh firmness of table grapes in accordance with an OIV ampelographic descriptor. 65
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 65
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 64
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 64
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels 63
Evolution of the phenolic content and extractability indices during ripening of nebbiolo grapes from the Piedmont growing areas over six consecutive years 62
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 62
Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method. 62
Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: Instrumental mechanical properties and FT-NIR spectrum 61
Ozone Improves the Aromatic Fingerprint of White Grapes 61
Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process 60
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 60
Berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify wine grape varieties and estimate flavanol release in wine-like solution 60
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage 59
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 59
CIEL *a *b * parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties 58
Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification. 56
Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grapes berries (Vitis vinifera L.) sorted by flotation. 51
Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening 49
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.) 48
Totale 6.182
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Categoria #
all - tutte 28.562
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 28.562
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021439 0 61 15 52 76 21 23 9 77 19 64 22
2021/2022551 42 40 14 13 43 37 8 75 42 51 86 100
2022/20231.362 173 209 106 158 120 192 39 139 139 21 41 25
2023/2024597 42 212 25 35 28 81 27 10 21 15 50 51
2024/20251.088 35 46 83 26 89 41 25 65 176 112 215 175
2025/2026468 420 48 0 0 0 0 0 0 0 0 0 0
Totale 6.182