IRIS UniCatt

Torchio, Fabrizio
 Distribuzione geografica
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Continente #
NA - Nord America 3.407
AS - Asia 2.556
EU - Europa 2.252
SA - Sud America 525
Continente sconosciuto - Info sul continente non disponibili 97
AF - Africa 62
OC - Oceania 27
Totale 8.926
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Nazione #
US - Stati Uniti d'America 3.266
SG - Singapore 1.179
CN - Cina 660
IT - Italia 487
SE - Svezia 427
BR - Brasile 414
DE - Germania 307
VN - Vietnam 229
UA - Ucraina 226
FR - Francia 189
IE - Irlanda 134
ID - Indonesia 86
HK - Hong Kong 84
CA - Canada 83
GB - Regno Unito 83
FI - Finlandia 69
PL - Polonia 64
IN - India 60
ES - Italia 47
RU - Federazione Russa 42
JP - Giappone 40
AL - Albania 38
AR - Argentina 36
TR - Turchia 33
BD - Bangladesh 30
IQ - Iraq 30
ZA - Sudafrica 28
AU - Australia 25
MX - Messico 25
NL - Olanda 22
PT - Portogallo 22
VE - Venezuela 18
CO - Colombia 16
IL - Israele 16
SA - Arabia Saudita 16
BE - Belgio 13
EC - Ecuador 13
CL - Cile 12
RO - Romania 12
JO - Giordania 11
CH - Svizzera 9
JM - Giamaica 9
LT - Lituania 9
UZ - Uzbekistan 9
PK - Pakistan 8
CR - Costa Rica 7
MY - Malesia 7
PE - Perù 7
PH - Filippine 7
AZ - Azerbaigian 6
GR - Grecia 6
HU - Ungheria 6
KR - Corea 6
PA - Panama 6
AT - Austria 5
BG - Bulgaria 5
DK - Danimarca 5
KE - Kenya 5
LB - Libano 5
PY - Paraguay 5
RS - Serbia 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
HR - Croazia 4
IR - Iran 4
MA - Marocco 4
TN - Tunisia 4
TW - Taiwan 4
BA - Bosnia-Erzegovina 3
ET - Etiopia 3
NG - Nigeria 3
SI - Slovenia 3
TT - Trinidad e Tobago 3
AM - Armenia 2
AO - Angola 2
BB - Barbados 2
BH - Bahrain 2
BS - Bahamas 2
DZ - Algeria 2
EG - Egitto 2
EU - Europa 2
GA - Gabon 2
KW - Kuwait 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
MD - Moldavia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
BF - Burkina Faso 1
BO - Bolivia 1
BY - Bielorussia 1
CG - Congo 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DO - Repubblica Dominicana 1
GE - Georgia 1
HT - Haiti 1
Totale 8.818
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Città #
Singapore 634
Chandler 440
San Jose 399
Ashburn 326
Beijing 183
Dublin 129
Jacksonville 123
Cattolica 95
Hangzhou 90
Wilmington 85
Los Angeles 82
Jakarta 75
Nanjing 73
San Mateo 72
Lauterbourg 70
Ho Chi Minh City 69
Hong Kong 68
Warsaw 61
New York 60
Milan 56
Lawrence 52
Hanoi 50
São Paulo 42
Ann Arbor 37
Boston 35
Dallas 35
Seattle 34
Chicago 32
Woodbridge 32
Moscow 31
Redmond 31
Fuzhou 30
Redwood City 29
Buffalo 28
Marseille 27
Fairfield 26
North York 25
Santa Clara 24
Tokyo 24
Houston 23
Toronto 23
Rome 22
Torino 21
Boardman 20
Guangzhou 20
Nanchang 20
Frankfurt am Main 19
Mountain View 19
Princeton 19
Norwalk 18
San Francisco 18
Izmir 17
Munich 16
Shanghai 15
Turin 15
Baghdad 14
Atlanta 13
Brooklyn 13
Madrid 13
Montreal 13
Paris 13
Chennai 12
Da Nang 12
Denver 12
Palermo 12
Pune 12
Shenyang 12
Adelaide 11
Hebei 11
London 11
Phoenix 11
Rio de Janeiro 11
Haiphong 10
Jiaxing 10
Santiago 10
Tianjin 10
Amman 9
Dhaka 9
Sergii 9
Brasília 8
Düsseldorf 8
Helsinki 8
Memphis 8
Orem 8
Parma 8
Tashkent 8
University Park 8
Indiana 7
Johannesburg 7
Nuremberg 7
Porto Alegre 7
Spirano 7
Ankara 6
Belo Horizonte 6
Brussels 6
Chengdu 6
Duncan 6
Erbil 6
Falls Church 6
Kunming 6
Totale 4.539
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Nome #
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 318
Chitosan as bentonite replacement for white wine fining 286
Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality 230
Exploring the opportunity of selective harvesting in a ‘Barbera’ vineyard from Colli Piacentini 229
Micro-granulate cork stoppers: study on overall and specific migration 215
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 199
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 168
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) 162
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 158
H, C, and O Stable Isotope Ratios of Passito Wine 157
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 154
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 154
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 152
Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines 149
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 149
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 143
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 142
Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine 140
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure. 139
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines 134
Grape postharvest ozone treatments: impact on berry skin stilbenes content after short and continuous exposure. 134
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. 134
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 126
Post-harvest control of wine-grape mycobiota using electrolyzed water 124
Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology 123
Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production 121
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 120
CHANGES IN TEXTURE ANALYSIS PARAMETERS OF WINE GRAPE BERRIES AT TWO RIPENESS STAGES: A STUDY ON VARIETAL EFFECT 119
Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas 118
Investigation on phenolic and aroma compounds of table grapes from Romania 118
Assessment of physicochemical differences in nebbiolo grape berries from different production areas and sorted by flotation 117
Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes 116
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 116
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae. 116
‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.) 114
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 112
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 109
Comparative study of the resveratrol content of twenty-one italian red grape varieties 109
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening 109
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 108
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 107
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties 106
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration 106
Changes in acoustic and mechanical properties of Cabernet Sauvignon seeds during ripening 105
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 104
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 104
Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.) 103
Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process 102
Ozone Improves the Aromatic Fingerprint of White Grapes 102
Evolution of mechanical variables of winegrapes for icewine production during on-vine drying 101
Anthocyanin extractability assessment of grape skins by texture analysis 100
Modeling of the Fermentation Behavior of Starmerella bacillaris 100
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 99
Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction 98
Relationship between skin break force and anthocyanin extractability at different ripening stages 97
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 97
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage 97
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 96
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 95
Selection of a mechanical property for the flesh firmness of table grapes in accordance with an OIV ampelographic descriptor. 94
Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification. 94
Evolution of the phenolic content and extractability indices during ripening of nebbiolo grapes from the Piedmont growing areas over six consecutive years 92
Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method. 92
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 91
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 91
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 91
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels 90
Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grapes berries (Vitis vinifera L.) sorted by flotation. 88
CIEL *a *b * parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties 85
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.) 80
Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening 78
Totale 8.926
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Categoria #
all - tutte 38.784
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 38.784
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022469 0 0 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
2025/20262.903 420 112 108 221 539 177 596 131 258 212 47 82
2026/2027309 102 78 129 0 0 0 0 0 0 0 0 0
Totale 8.926