CINECA IRIS Institutional Research Information System

GERBI, Vincenzo
 Distribuzione geografica
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Continente #
EU - Europa 14.603
NA - Nord America 13.375
AS - Asia 4.034
SA - Sud America 117
AF - Africa 54
OC - Oceania 46
Continente sconosciuto - Info sul continente non disponibili 34
Totale 32.263
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Nazione #
US - Stati Uniti d'America 13.222
IT - Italia 6.631
CN - Cina 2.012
IE - Irlanda 1.489
SE - Svezia 1.488
FR - Francia 1.242
UA - Ucraina 826
DE - Germania 794
KR - Corea 754
FI - Finlandia 683
SG - Singapore 520
GB - Regno Unito 382
PL - Polonia 379
VN - Vietnam 278
IN - India 155
AT - Austria 136
CA - Canada 124
ES - Italia 121
BE - Belgio 85
JP - Giappone 85
TR - Turchia 73
BR - Brasile 67
GR - Grecia 53
RU - Federazione Russa 51
PT - Portogallo 43
RO - Romania 37
NL - Olanda 35
EU - Europa 34
IR - Iran 27
PH - Filippine 26
MX - Messico 24
NZ - Nuova Zelanda 24
CZ - Repubblica Ceca 23
HR - Croazia 23
AU - Australia 22
CH - Svizzera 21
CL - Cile 20
HK - Hong Kong 19
ID - Indonesia 18
TW - Taiwan 16
NG - Nigeria 13
RS - Serbia 12
PE - Perù 10
DK - Danimarca 9
GE - Georgia 9
CI - Costa d'Avorio 8
DZ - Algeria 8
HU - Ungheria 8
ZA - Sudafrica 8
AZ - Azerbaigian 7
AR - Argentina 6
EG - Egitto 6
NO - Norvegia 6
CO - Colombia 5
IL - Israele 5
UY - Uruguay 5
AL - Albania 4
EC - Ecuador 4
IS - Islanda 4
LV - Lettonia 4
PK - Pakistan 4
SY - Repubblica araba siriana 4
BD - Bangladesh 3
MY - Malesia 3
SA - Arabia Saudita 3
SI - Slovenia 3
TN - Tunisia 3
BG - Bulgaria 2
CY - Cipro 2
EE - Estonia 2
ET - Etiopia 2
JO - Giordania 2
KH - Cambogia 2
LB - Libano 2
MU - Mauritius 2
TZ - Tanzania 2
AD - Andorra 1
BN - Brunei Darussalam 1
BS - Bahamas 1
CR - Costa Rica 1
GP - Guadalupe 1
KY - Cayman, isole 1
LK - Sri Lanka 1
LT - Lituania 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
MK - Macedonia 1
MT - Malta 1
PS - Palestinian Territory 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
SV - El Salvador 1
TH - Thailandia 1
UZ - Uzbekistan 1
Totale 32.263
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Città #
Chandler 1.877
Dublin 1.483
Beijing 1.347
Torino 1.182
Ashburn 853
Ann Arbor 848
Jacksonville 818
Villeurbanne 711
Houston 638
Fairfield 629
Medford 527
Princeton 491
Dearborn 476
Turin 454
Wilmington 436
Warsaw 357
Milan 328
Singapore 328
Woodbridge 282
Cambridge 272
Nyköping 263
Pisa 250
Seattle 234
Boardman 221
Dong Ket 187
Plan 161
Boston 151
Rome 143
Vienna 116
Redwood City 108
Verona 92
Bra 87
Pune 85
Fremont 79
Bologna 74
Hefei 73
Norwalk 72
Longqiao 70
Nanjing 69
Brussels 67
Helsinki 63
Dallas 57
Varese 52
Florence 49
Ottawa 48
Toronto 45
Falls Church 43
Los Angeles 42
New York 42
Hangzhou 41
Kunming 40
Padova 40
Santa Clara 40
Des Moines 39
Guangzhou 38
San Diego 36
Washington 36
Bari 34
Genova 34
San Mateo 33
Napoli 32
Jinan 31
Valperga 29
Naples 27
Nanchang 26
Bitonto 24
Catania 24
Düsseldorf 22
Mountain View 22
Parma 22
Saint Petersburg 22
Athens 21
Grafing 21
Palermo 21
Asti 20
Hebei 20
Shanghai 20
Trento 20
Como 19
Cuneo 19
Konya 19
Nürnberg 19
Rocca Canavese 19
San Mauro Torinese 19
Munich 18
Nichelino 18
Pinerolo 18
Chengdu 17
Monza 17
Orbassano 17
Wuhan 17
Cesena 16
Melegnano 16
Shenyang 16
Aosta 15
Carignano 15
Centro 15
Fuzhou 15
Salerno 15
Santiago 15
Totale 18.589
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Nome #
Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva 376
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 295
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 271
Il cordone speronato per il vitigno Barbera in Piemonte 264
Analisi sensoriale del vino mediante panel test 224
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 220
Effect of different storage conditions on hazelnut quality 211
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 205
Barolo - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione - Aspetti enologici e sensoriali. 201
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 200
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 192
The diversity of tannins in Italian red wines: chemical and sensory characteristics 184
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 181
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 178
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) 175
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 173
Evoluzione delle antocianine nel corso della vinificazione delle uve nebbiolo. 172
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 170
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 169
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 169
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 164
Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years 163
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 163
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 162
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 161
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 161
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. 157
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 157
An Industrial Ecology approach to solve wine surpluses problem: the case study of an Italian winery 156
Relations between grape phenolic maturity and red wine phenolic composition. 154
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 153
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 152
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 150
Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability 149
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 148
Caratterizzazione sensoriale dei grissini tradizionali piemontesi 147
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 147
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 142
Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening. 141
Il Nebbiolo e la ricerca enologica 140
Alcohol and wine in relation to cancer and other diseases 138
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 137
Modeling of the fermentation behavior of Starmerella bacillaris 137
Foliar spray application of inactive dry yeast at veraison: effect on berry skin thickness, aroma and phenolic quality 137
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 136
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 135
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes 134
Esperienze di macerazione a freddo con uve Moscato 130
Barolo - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione - Analisi statistica e valutazione delle interazioni tra i diversi aspetti considerati 128
Applicazione della criomacerazione nella vinificazione dell’Erbaluce 128
Tracing the “terroirs” via the elemental composition of leaves, grapes and derived wines in cv Nebbiolo (Vitis vinifera L.). 128
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 128
I tannini esogeni e il loro utilizzo in vinificazione 127
Ozone improves the aromatic fingerprint of white grapes 126
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 126
Study of proteolysis in miniature toma piemontese cheese made using wild bacteria 125
Varietal relationship between skin break force and off-vine withering process for winegrapes. 124
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition 124
Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from Piedmont 123
Genetic traceability of Asti Spumante and Moscato d'Asti musts and wines using nuclear and chloroplast microsatellite markers 123
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 122
Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes 118
Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties 117
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 116
Berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify winegrape varieties and estimate flavanols release in wine-like solution. 115
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profile and skin mechanical properties. 115
Anthocyanin extractability assessment of grape skins by texture analysis 114
Grape postharvest ozone treatments: impact on berry skin stilbenes content after short and continuous exposure 111
Combined effect of berry density and harvest date on the accumulation of phenolic compounds during ripening of ‘Italia’ table grape cultivar. 111
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 111
Barbera - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione del Barbera d’Asti - Aspetti enologici. 110
Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method. 110
Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production 109
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage. 107
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 107
Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes. 105
Prime esperienze di vinificazione per il miglioramento dell’espressione varietale del Vermentino. 105
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae 105
Application of a rapid analysis method to intact winegrape by FT-Nir fiber optic 104
Anthocyanins extractability of winegrapes with different skin hardness 103
Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines 102
Metodi per lo studio delle proprieta’ meccaniche delle uve da vino 101
Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes. 101
The surplus production in the wine sector: environmental costs analyzed by LCA, the case of an Italian winery 101
‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.) 101
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 101
Tecniche di vinificazione per la valorizzazione del vitigno Freisa. 100
Application of Texture Analysis for the evaluation of the wine grape quality. 100
Affinamento dei vini rossi: il ruolo del contenitore 100
Macrowine 2010 3rd International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines 100
Uso della separazione densimetrica per la differenziazione chimico-fisica degli acini di uva da tavola destinati alla produzione di macedonie di frutta ‘ready-to-eat’. 100
A comparative study on soluble phenolic acids in hazelnut (Curylus avellana L.) kernel as affected by extraction systems 99
Post-harvest control of wine-grape mycobiota using electrolyzed water 99
Effectiveness of Ozone against Different Strains of Brettanomyces bruxellensis on Postharvested Winegrapes and Impact on Wine Composition 99
Esperienze di micro-ossigenazione su vini rossi piemontesi 97
Innovazione tecnologica nella vinificazione del Brachetto d’Acqui DOCG 96
Effetto di trattamenti sanitizzanti a basso impatto ambientale sull’estraibilità dei composti fenolici e sull’ecologia microbica dell’uva: ozono e acqua elettrolizzata 96
Informazioni 'enologiche' dalla conoscenza delle proprietà meccaniche e acustiche delle uve 96
Application of cross-flow filtration to wine production 95
Valutazione della shelf-life dello spumante rosso dolce e aromatic Brachetto d’Acqui DOCG. 95
Totale 14.085
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Categoria #
all - tutte 88.306
article - articoli 0
book - libri 0
conference - conferenze 29.410
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 117.716
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.520 0 190 299 488 269 648 639 348 486 400 333 420
2020/20213.880 426 116 263 269 429 241 369 137 547 374 271 438
2021/20224.536 97 124 123 710 260 198 190 359 185 476 688 1.126
2022/20236.561 772 449 265 520 668 1.621 662 319 581 153 353 198
2023/20243.108 319 478 164 185 298 426 142 188 53 153 237 465
2024/2025424 178 246 0 0 0 0 0 0 0 0 0 0
Totale 33.622