IRIS UniCatt

Torchio, Fabrizio
 Distribuzione geografica
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Continente #
NA - Nord America 3.221
AS - Asia 2.529
EU - Europa 2.236
SA - Sud America 496
AF - Africa 60
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.572
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Nazione #
US - Stati Uniti d'America 3.095
SG - Singapore 1.176
CN - Cina 658
IT - Italia 479
SE - Svezia 427
BR - Brasile 403
DE - Germania 307
UA - Ucraina 226
VN - Vietnam 226
FR - Francia 189
IE - Irlanda 134
ID - Indonesia 84
HK - Hong Kong 82
CA - Canada 80
GB - Regno Unito 77
FI - Finlandia 69
PL - Polonia 64
IN - India 57
ES - Italia 46
RU - Federazione Russa 42
JP - Giappone 40
AL - Albania 38
AR - Argentina 33
TR - Turchia 32
IQ - Iraq 30
ZA - Sudafrica 28
BD - Bangladesh 27
AU - Australia 25
MX - Messico 23
NL - Olanda 22
PT - Portogallo 22
IL - Israele 16
VE - Venezuela 15
BE - Belgio 13
SA - Arabia Saudita 13
RO - Romania 12
CL - Cile 11
JO - Giordania 11
EC - Ecuador 10
CO - Colombia 9
LT - Lituania 9
UZ - Uzbekistan 9
CH - Svizzera 8
CR - Costa Rica 7
PK - Pakistan 7
AZ - Azerbaigian 6
GR - Grecia 6
HU - Ungheria 6
KR - Corea 6
MY - Malesia 6
PE - Perù 6
PH - Filippine 6
AT - Austria 5
BG - Bulgaria 5
DK - Danimarca 5
KE - Kenya 5
PY - Paraguay 5
RS - Serbia 5
AE - Emirati Arabi Uniti 4
HR - Croazia 4
IR - Iran 4
JM - Giamaica 4
LB - Libano 4
MA - Marocco 4
PA - Panama 4
TH - Thailandia 4
TN - Tunisia 4
TW - Taiwan 4
BA - Bosnia-Erzegovina 3
ET - Etiopia 3
NG - Nigeria 3
SI - Slovenia 3
AM - Armenia 2
AO - Angola 2
BB - Barbados 2
BH - Bahrain 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
TT - Trinidad e Tobago 2
UY - Uruguay 2
BO - Bolivia 1
BS - Bahamas 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DO - Repubblica Dominicana 1
GE - Georgia 1
HT - Haiti 1
IM - Isola di Man 1
KG - Kirghizistan 1
Totale 8.561
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Città #
Singapore 632
Chandler 440
San Jose 398
Ashburn 280
Beijing 181
Dublin 129
Jacksonville 123
Cattolica 95
Hangzhou 90
Wilmington 84
Los Angeles 81
Jakarta 75
Nanjing 73
San Mateo 72
Lauterbourg 70
Ho Chi Minh City 67
Hong Kong 66
Warsaw 61
New York 59
Milan 55
Lawrence 52
Hanoi 50
São Paulo 41
Ann Arbor 37
Boston 35
Seattle 34
Dallas 32
Woodbridge 32
Moscow 31
Redmond 31
Fuzhou 30
Redwood City 29
Chicago 28
Marseille 27
Buffalo 26
Fairfield 26
North York 25
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
Izmir 17
Santa Clara 17
Munich 16
San Francisco 15
Shanghai 15
Turin 15
Baghdad 14
Madrid 13
Paris 13
Brooklyn 12
Chennai 12
Da Nang 12
Montreal 12
Palermo 12
Pune 12
Shenyang 12
Adelaide 11
Denver 11
Hebei 11
London 11
Rio de Janeiro 11
Haiphong 10
Jiaxing 10
Tianjin 10
Amman 9
Atlanta 9
Dhaka 9
Phoenix 9
Santiago 9
Sergii 9
Düsseldorf 8
Helsinki 8
Parma 8
Tashkent 8
University Park 8
Brasília 7
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
Manchester 6
Memphis 6
Totale 4.445
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Nome #
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 314
Chitosan as bentonite replacement for white wine fining 282
Foliar Spray Application of Inactive Dry Yeast at Veraison: Effect on Berry Skin Thickness, Aroma, and Phenolic Quality 225
Exploring the opportunity of selective harvesting in a ‘Barbera’ vineyard from Colli Piacentini 223
Micro-granulate cork stoppers: study on overall and specific migration 213
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 197
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 165
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) 156
H, C, and O Stable Isotope Ratios of Passito Wine 155
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 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 152
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 151
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 148
Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines 146
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 144
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 141
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 139
Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine 139
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure. 137
Grape postharvest ozone treatments: impact on berry skin stilbenes content after short and continuous exposure. 131
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. 131
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines 130
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 125
Post-harvest control of wine-grape mycobiota using electrolyzed water 118
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 118
Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology 118
Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production 117
Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes 115
CHANGES IN TEXTURE ANALYSIS PARAMETERS OF WINE GRAPE BERRIES AT TWO RIPENESS STAGES: A STUDY ON VARIETAL EFFECT 115
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 114
Assessment of physicochemical differences in nebbiolo grape berries from different production areas and sorted by flotation 114
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae. 114
Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas 113
Investigation on phenolic and aroma compounds of table grapes from Romania 113
‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.) 112
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 108
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening 107
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration 105
Changes in acoustic and mechanical properties of Cabernet Sauvignon seeds during ripening 104
Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine 104
Comparative study of the resveratrol content of twenty-one italian red grape varieties 103
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties 102
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 102
Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.) 101
Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process 100
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 99
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 98
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 98
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 98
Anthocyanin extractability assessment of grape skins by texture analysis 97
Evolution of mechanical variables of winegrapes for icewine production during on-vine drying 96
Ozone Improves the Aromatic Fingerprint of White Grapes 96
Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction 95
Relationship between skin break force and anthocyanin extractability at different ripening stages 94
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 94
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage 94
Modeling of the Fermentation Behavior of Starmerella bacillaris 94
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 93
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 92
Evolution of the phenolic content and extractability indices during ripening of nebbiolo grapes from the Piedmont growing areas over six consecutive years 89
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels 88
Selection of a mechanical property for the flesh firmness of table grapes in accordance with an OIV ampelographic descriptor. 88
Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method. 88
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 88
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 87
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 86
Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grapes berries (Vitis vinifera L.) sorted by flotation. 85
CIEL *a *b * parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties 82
Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification. 81
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.) 78
Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening 73
Totale 8.666
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Categoria #
all - tutte 36.810
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 36.810
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20262.903 420 112 108 221 539 177 596 131 258 212 47 82
2026/202749 49 0 0 0 0 0 0 0 0 0 0 0
Totale 8.666