statistiche ricercatore

statistiche per GERBI, Vincenzo

Distribuzione geografica
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Continente #
EU - Europa 10437
NA - Nord America 7195
AS - Asia 3177
SA - Sud America 67
Continente sconosciuto - Info sul continente non disponibili 34
AF - Africa 22
OC - Oceania 21
Totale 20953
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Nazione #
US - Stati Uniti d'America 7075
IT - Italia 4813
CN - Cina 1907
SE - Svezia 1224
FR - Francia 1151
UA - Ucraina 823
KR - Corea 752
DE - Germania 647
FI - Finlandia 610
PL - Polonia 368
GB - Regno Unito 319
VN - Vietnam 274
AT - Austria 128
CA - Canada 107
ES - Italia 82
JP - Giappone 73
TR - Turchia 47
GR - Grecia 44
RU - Federazione Russa 41
IN - India 40
BR - Brasile 38
PT - Portogallo 35
EU - Europa 34
RO - Romania 28
PH - Filippine 20
CH - Svizzera 18
NL - Olanda 18
BE - Belgio 15
CZ - Repubblica Ceca 15
TW - Taiwan 15
HR - Croazia 13
NZ - Nuova Zelanda 13
CL - Cile 12
IR - Iran 11
MX - Messico 10
ID - Indonesia 9
RS - Serbia 9
AU - Australia 8
DK - Danimarca 7
HK - Hong Kong 6
HU - Ungheria 6
EG - Egitto 5
GE - Georgia 5
IE - Irlanda 5
NG - Nigeria 5
NO - Norvegia 5
AL - Albania 4
AR - Argentina 4
EC - Ecuador 4
IL - Israele 4
PE - Perù 4
SA - Arabia Saudita 3
SG - Singapore 3
SI - Slovenia 3
UY - Uruguay 3
BD - Bangladesh 2
CO - Colombia 2
EE - Estonia 2
LB - Libano 2
MU - Mauritius 2
TN - Tunisia 2
TZ - Tanzania 2
ZA - Sudafrica 2
BG - Bulgaria 1
DZ - Algeria 1
ET - Etiopia 1
GP - Guadalupe 1
KH - Cambogia 1
KY - Cayman, isole 1
LT - Lituania 1
MA - Marocco 1
MD - Moldavia 1
MT - Malta 1
PK - Pakistan 1
SC - Seychelles 1
SV - El Salvador 1
TH - Thailandia 1
UZ - Uzbekistan 1
Totale 20953
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Città #
Beijing 1345
Torino 1156
Ann Arbor 840
Jacksonville 818
Villeurbanne 711
Houston 635
Fairfield 622
Dearborn 476
Wilmington 395
Warsaw 352
Woodbridge 278
Ashburn 276
Cambridge 268
Pisa 245
Seattle 216
Milan 189
Dong Ket 187
Plan 161
Vienna 109
Redwood City 108
Fremont 78
Hefei 73
Nanjing 69
Verona 68
Turin 59
Dallas 54
Varese 52
Rome 51
Ottawa 45
Toronto 44
Hangzhou 41
Kunming 40
Guangzhou 38
Genova 34
Norwalk 34
San Mateo 33
Napoli 32
San Diego 32
Jinan 31
Padova 29
Florence 26
Nanchang 26
Saint Petersburg 22
Düsseldorf 21
Grafing 21
Mountain View 21
Bologna 20
Hebei 20
Athens 19
Cuneo 19
Nürnberg 19
Rocca Canavese 19
Nichelino 18
Shanghai 18
Catania 17
Wuhan 17
Shenyang 16
Carignano 15
Cesena 15
Fuzhou 15
Munich 15
Asti 14
Centro 14
Chengdu 14
Duncan 14
Fermo 14
Orbassano 14
Bari 13
Buffalo 12
Collegno 12
Davis 12
Moncalieri 12
Phoenix 12
Pinerolo 12
Zhengzhou 12
Aosta 11
Konya 11
Madrid 11
Palermo 11
Cattolica 10
Changsha 10
Rende 10
Saluzzo 10
San Michele All'adige 10
Como 9
Santiago 9
Taipei 9
Vicenza 9
Alba 8
Perugia 8
Riva Presso Chieri 8
Salerno 8
Sevilla 8
Trento 8
Vila Real 8
Villar Perosa 8
Alessandria 7
Belgrade 7
Biella 7
Bolzano 7
Totale 11126
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Nome #
Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva 247
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 226
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 198
Il cordone speronato per il vitigno Barbera in Piemonte 181
Analisi sensoriale del vino mediante panel test 174
The diversity of tannins in Italian red wines: chemical and sensory characteristics 159
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 157
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 155
Effect of different storage conditions on hazelnut quality 151
Barolo - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione - Aspetti enologici e sensoriali. 150
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) 147
Evoluzione delle antocianine nel corso della vinificazione delle uve nebbiolo. 145
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 144
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year 142
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 138
An Industrial Ecology approach to solve wine surpluses problem: the case study of an Italian winery 137
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 134
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 133
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 131
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 131
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 131
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 130
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 128
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 127
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 126
Caratterizzazione sensoriale dei grissini tradizionali piemontesi 121
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 120
Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability 117
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 115
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 115
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 112
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 111
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 110
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 108
Ozone improves the aromatic fingerprint of white grapes 107
Modeling of the fermentation behavior of Starmerella bacillaris 106
Alcohol and wine in relation to cancer and other diseases 105
Tracing the “terroirs” via the elemental composition of leaves, grapes and derived wines in cv Nebbiolo (Vitis vinifera L.). 105
Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening. 103
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 103
Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years 100
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 99
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 99
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 98
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 98
Varietal relationship between skin break force and off-vine withering process for winegrapes. 97
Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes 94
Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties 94
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 94
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. 93
Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production 93
Genetic traceability of Asti Spumante and Moscato d'Asti musts and wines using nuclear and chloroplast microsatellite markers 92
Il Nebbiolo e la ricerca enologica 89
Barbera - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione del Barbera d’Asti - Aspetti enologici. 89
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes 88
Applicazione della criomacerazione nella vinificazione dell’Erbaluce 88
Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method. 87
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profile and skin mechanical properties. 87
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage. 85
Combined effect of berry density and harvest date on the accumulation of phenolic compounds during ripening of ‘Italia’ table grape cultivar. 85
I tannini esogeni e il loro utilizzo in vinificazione 85
Metodi per lo studio delle proprieta’ meccaniche delle uve da vino 84
Esperienze di micro-ossigenazione su vini rossi piemontesi 82
Prime esperienze di vinificazione per il miglioramento dell’espressione varietale del Vermentino. 82
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition 82
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. 81
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 81
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae 80
Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from Piedmont 80
Macrowine 2010 3rd International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines 78
Grape postharvest ozone treatments: impact on berry skin stilbenes content after short and continuous exposure 77
Study of proteolysis in miniature toma piemontese cheese made using wild bacteria 77
Esperienze di macerazione a freddo con uve Moscato 76
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’. 76
Foliar spray application of inactive dry yeast at veraison: effect on berry skin thickness, aroma and phenolic quality 76
Valutazione della shelf-life dello spumante rosso dolce e aromatic Brachetto d’Acqui DOCG. 74
Effectiveness of Ozone against Different Strains of Brettanomyces bruxellensis on Postharvested Winegrapes and Impact on Wine Composition 73
Innovazione tecnologica nella vinificazione del Brachetto d’Acqui DOCG spumante e valutazione della shelf life del prodotto. 73
Tecniche di vinificazione per la valorizzazione del vitigno Freisa. 72
Parametri chimico-fisici caratterizzanti gli aceti di vino e loro relazione con il giudizio organolettico 71
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 71
Innovazione tecnologica nella vinificazione del Brachetto d’Acqui DOCG 71
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties 70
Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout on-vine drying process 70
Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.) 69
Indirect effect of glyphosate on wine fermentation studied by microcalorimetry 69
Inibizione della fermentazione malolattica mediante il lisozima: aspetti microbiologici e tecnologici 68
La vinificazione del Nebbiolo 68
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 66
Effetto di trattamenti sanitizzanti a basso impatto ambientale sull’estraibilità dei composti fenolici e sull’ecologia microbica dell’uva: ozono e acqua elettrolizzata 65
Evoluzione delle componenti fenoliche nel vino con l'applicazione della tecnica di micro-ossigenazione 65
Anthocyanin extractability assessment of grape skins by texture analysis 65
Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes. 64
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 63
Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties 63
Phenolic maturity of Nebbiolo grapes growing in mountain areas: monitoring and influence of sugar content 63
Relazione tra la durezza della buccia e la cinetica di appassimento di uve bianche 62
A comparative study on soluble phenolic acids in hazelnut (Curylus avellana L.) kernel as affected by extraction systems 62
Esperienze di microvinificazione per il miglioramento dell'espressione varietale del Vermentino. 62
The surplus production in the wine sector: environmental costs analyzed by LCA, the case of an Italian winery 62
Totale 10207
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Categoria #
all - tutte 22262
article - articoli 0
book - libri 0
conference - conferenze 7240
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 29502
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2016/2017876 0000 00 00 00747129
2017/20184499 145326365163 14987 135843 1212824103147
2018/20192649 995923175 120231 104363 163196724284
2019/20204701 181190299488 269648 639348 486400333420
2020/20213880 426116263269 429241 369137 547374271438
2021/20223269 97124123710 260198 190359 1854765470
Totale 22262
 
 
 
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