CINECA IRIS Institutional Research Information System

ROLLE, Luca Giorgio Carlo
 Distribuzione geografica
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Continente #
EU - Europa 19.140
NA - Nord America 17.396
AS - Asia 4.417
SA - Sud America 221
OC - Oceania 107
AF - Africa 85
Continente sconosciuto - Info sul continente non disponibili 38
Totale 41.404
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Nazione #
US - Stati Uniti d'America 17.196
IT - Italia 9.299
CN - Cina 2.507
IE - Irlanda 1.813
SE - Svezia 1.803
FR - Francia 1.448
DE - Germania 990
UA - Ucraina 874
FI - Finlandia 779
KR - Corea 650
PL - Polonia 485
GB - Regno Unito 477
VN - Vietnam 376
AT - Austria 232
ES - Italia 223
IN - India 220
JP - Giappone 185
CA - Canada 145
BE - Belgio 122
TR - Turchia 100
BR - Brasile 94
SG - Singapore 76
RU - Federazione Russa 74
PT - Portogallo 68
AU - Australia 67
CL - Cile 67
CH - Svizzera 65
GR - Grecia 62
HK - Hong Kong 61
HU - Ungheria 60
RO - Romania 59
NL - Olanda 50
MX - Messico 43
TW - Taiwan 43
NZ - Nuova Zelanda 40
EU - Europa 38
HR - Croazia 38
PH - Filippine 36
IR - Iran 28
CZ - Repubblica Ceca 27
ID - Indonesia 27
ZA - Sudafrica 22
RS - Serbia 19
NG - Nigeria 17
TH - Thailandia 16
AR - Argentina 15
IL - Israele 15
PK - Pakistan 14
UY - Uruguay 14
MY - Malesia 13
BG - Bulgaria 11
DK - Danimarca 11
GE - Georgia 10
PE - Perù 10
TN - Tunisia 10
CI - Costa d'Avorio 9
CO - Colombia 9
EC - Ecuador 9
LT - Lituania 9
SI - Slovenia 8
DZ - Algeria 7
EG - Egitto 7
AL - Albania 6
KH - Cambogia 6
NO - Norvegia 6
BT - Bhutan 5
SY - Repubblica araba siriana 5
IS - Islanda 4
LB - Libano 4
MA - Marocco 4
MK - Macedonia 4
SA - Arabia Saudita 4
CR - Costa Rica 3
CY - Cipro 3
DM - Dominica 3
EE - Estonia 3
MD - Moldavia 3
MU - Mauritius 3
OM - Oman 3
PA - Panama 3
TZ - Tanzania 3
ET - Etiopia 2
LK - Sri Lanka 2
LV - Lettonia 2
MT - Malta 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
UZ - Uzbekistan 2
VE - Venezuela 2
AE - Emirati Arabi Uniti 1
BD - Bangladesh 1
BN - Brunei Darussalam 1
BS - Bahamas 1
GP - Guadalupe 1
IM - Isola di Man 1
KZ - Kazakistan 1
LU - Lussemburgo 1
PY - Paraguay 1
SC - Seychelles 1
SV - El Salvador 1
Totale 41.404
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Città #
Chandler 2.289
Dublin 1.805
Torino 1.697
Beijing 1.626
Ann Arbor 1.265
Ashburn 1.080
Fairfield 1.002
Jacksonville 939
Houston 920
Turin 739
Villeurbanne 707
Dearborn 653
Wilmington 627
Medford 622
Princeton 548
Woodbridge 478
Warsaw 452
Pisa 413
Cambridge 395
Seattle 393
Nyköping 387
Milan 368
Plan 272
Dong Ket 255
Rome 238
Boardman 227
Vienna 217
Boston 182
Redwood City 174
Bra 128
Pune 123
Verona 112
Brussels 91
Fremont 88
Nanjing 87
Norwalk 83
Bologna 79
Hefei 77
Helsinki 74
Dallas 65
Guangzhou 61
Hangzhou 60
Toronto 59
Florence 56
Kunming 56
Padova 56
San Diego 56
Washington 56
Varese 53
Napoli 51
Santiago 51
Falls Church 48
Los Angeles 46
Hebei 45
Jinan 44
New York 42
Bari 39
Genova 39
Munich 37
Des Moines 36
Nanchang 36
San Mateo 34
Valperga 34
Bolzano 33
Cesena 33
Ottawa 33
Naples 32
Palermo 31
Parma 31
Shanghai 31
Fermo 30
Adelaide 29
Madrid 29
Neuchatel 29
Carignano 28
Mountain View 28
Nürnberg 28
Athens 27
Rocca Canavese 27
Taipei 27
Collegno 26
Shenyang 26
Changsha 25
Chengdu 25
Cuneo 25
Paris 25
Bitonto 24
Bordeaux 24
Düsseldorf 24
Moncalieri 24
Saint Petersburg 24
Asti 23
Bergamo 23
Catania 23
Grafing 23
Salerno 23
Clarks Summit 22
Pinerolo 22
Zhengzhou 22
Konya 21
Totale 24.052
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Nome #
Funzionalizzazione dello yogurt con perisperma di nocciola 413
Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva 370
A major QTL is associated with berry grape texture characteristics 301
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 277
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 267
Il cordone speronato per il vitigno Barbera in Piemonte 257
Relationships between Drosophila Suzukii and grapevine in North-Western Italy: Seasonal presence and cultivar susceptibility 239
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) 238
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 214
Effect of different storage conditions on hazelnut quality 209
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 205
Mais da polenta: il confronto tra varietà tradizionali e ibridi. 205
Analisi sensoriale delle albicocche: test del consumatore 200
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 199
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 194
Barolo - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione - Aspetti enologici e sensoriali. 191
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 191
Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. 186
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 183
The diversity of tannins in Italian red wines: chemical and sensory characteristics 182
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 179
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) 174
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 173
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 171
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 171
Evoluzione delle antocianine nel corso della vinificazione delle uve nebbiolo. 168
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 168
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 168
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 163
Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years 162
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 161
Texture analysis of commercial crisp toasts 160
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 160
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions 159
Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect 158
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 157
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 154
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 154
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 153
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 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. 152
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 151
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 149
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels 149
Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability 148
Relations between grape phenolic maturity and red wine phenolic composition. 148
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 148
Filiera del nocciolo: la ricerca a supporto della competitività del prodotto piemontese 147
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 146
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 143
Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 143
The aroma diversity of Italian white wines. 143
Caratterizzazione sensoriale dei grissini tradizionali piemontesi 140
Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine 140
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 140
Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening. 137
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 137
Modeling fermentation behavior of Starmerella bacillaris 136
Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania 136
Foliar spray application of inactive dry yeast at veraison: effect on berry skin thickness, aroma and phenolic quality 136
Il Nebbiolo e la ricerca enologica 135
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 134
Modeling of the fermentation behavior of Starmerella bacillaris 134
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. 134
Isolation, selection, and characterization of autochthonous Oenococcus oeni strains according to their oenological properties. 133
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 133
Textural Characteristics of Typical Italian ’Grissino Stirato’ and ‘Rubatà’ Bread-Sticks 133
Applicazione della colorimetria, della “Texture analysis”e dell’analisi sensoriale nella caratterizzazione delle nocciole italiane. 132
Grape VOCs response to postharvest short-term ozone treatments 132
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 131
Nut and kernel growth and shell hardening in eighteen hazelnut cultivars (Corylus avellana L.) 130
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes 130
Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction 130
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 127
Astringency diversity of Italian red wines. 127
Conservazione frigorifera di frutta di IV gamma sottoposta a differenti regimi di temperatura 126
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins 126
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 125
Ozone improves the aromatic fingerprint of white grapes 125
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 125
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 123
Tracing the “terroirs” via the elemental composition of leaves, grapes and derived wines in cv Nebbiolo (Vitis vinifera L.). 123
I tannini esogeni e il loro utilizzo in vinificazione 123
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae 122
Applicazione della criomacerazione nella vinificazione dell’Erbaluce 121
Varietal relationship between skin break force and off-vine withering process for winegrapes. 121
Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties 119
A study on organic acid, sugar and ketone contents in typical Piedmont cheeses 119
Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from Piedmont 119
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 119
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition 119
Impact of specific inactive dry yeast application at veraison on berry skin mechanical properties, phenolic compounds extractability, and chemical composition of resulting wines 118
Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae 118
Starmerella bacillaris in winemaking: opportunities and risks 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. 112
Use of ozone for Clean-in-Place (CIP) in the winery 112
Low environmental impact sanitization treatments: effect of electrolyzed water and ozone treatments on grape and wine microbiota 112
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 112
Instrumental texture analysis parameters as winegrapes varietal markers and ripeness predictors. 111
Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes 111
Totale 15.807
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Categoria #
all - tutte 102.896
article - articoli 0
book - libri 0
conference - conferenze 36.636
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 139.532
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191.751 0 0 0 0 0 0 0 0 0 281 1.044 426
2019/20206.369 247 252 391 690 362 900 828 482 662 500 465 590
2020/20215.028 498 176 351 323 551 359 467 208 629 497 350 619
2021/20226.269 170 208 227 951 364 357 302 464 267 686 921 1.352
2022/20238.758 920 641 332 708 846 2.018 891 502 731 312 539 318
2023/20243.694 454 635 332 358 434 629 268 313 81 190 0 0
Totale 43.056