CINECA IRIS Institutional Research Information System

ROLLE, Luca Giorgio Carlo
 Distribuzione geografica
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Continente #
EU - Europa 19.931
NA - Nord America 17.881
AS - Asia 5.824
SA - Sud America 247
OC - Oceania 126
AF - Africa 105
Continente sconosciuto - Info sul continente non disponibili 38
Totale 44.152
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Nazione #
US - Stati Uniti d'America 17.671
IT - Italia 9.838
CN - Cina 2.751
IE - Irlanda 1.822
SE - Svezia 1.803
FR - Francia 1.485
DE - Germania 1.060
SG - Singapore 978
UA - Ucraina 877
FI - Finlandia 822
KR - Corea 653
PL - Polonia 492
GB - Regno Unito 487
VN - Vietnam 378
AT - Austria 235
ID - Indonesia 235
ES - Italia 232
IN - India 227
JP - Giappone 191
CA - Canada 151
BE - Belgio 126
TR - Turchia 106
BR - Brasile 102
HU - Ungheria 79
PT - Portogallo 79
RU - Federazione Russa 77
AU - Australia 74
CH - Svizzera 67
CL - Cile 67
GR - Grecia 66
HK - Hong Kong 62
RO - Romania 59
NL - Olanda 54
NZ - Nuova Zelanda 52
MX - Messico 47
TW - Taiwan 47
HR - Croazia 39
EU - Europa 38
PH - Filippine 38
IR - Iran 34
CZ - Repubblica Ceca 33
ZA - Sudafrica 30
UY - Uruguay 24
NG - Nigeria 21
RS - Serbia 21
TH - Thailandia 21
AR - Argentina 18
IL - Israele 15
MY - Malesia 15
PE - Perù 15
PK - Pakistan 14
CI - Costa d'Avorio 13
BG - Bulgaria 11
DK - Danimarca 11
GE - Georgia 10
TN - Tunisia 10
CO - Colombia 9
EC - Ecuador 9
LT - Lituania 9
AZ - Azerbaigian 8
DZ - Algeria 8
SI - Slovenia 8
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
LU - Lussemburgo 4
MA - Marocco 4
MK - Macedonia 4
SA - Arabia Saudita 4
CR - Costa Rica 3
CY - Cipro 3
DM - Dominica 3
EE - Estonia 3
ET - Etiopia 3
LV - Lettonia 3
MD - Moldavia 3
MT - Malta 3
MU - Mauritius 3
OM - Oman 3
PA - Panama 3
TZ - Tanzania 3
AE - Emirati Arabi Uniti 2
LK - Sri Lanka 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
TG - Togo 2
UZ - Uzbekistan 2
VE - Venezuela 2
BD - Bangladesh 1
BN - Brunei Darussalam 1
BS - Bahamas 1
GP - Guadalupe 1
IM - Isola di Man 1
KZ - Kazakistan 1
PY - Paraguay 1
Totale 44.150
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Città #
Chandler 2.289
Dublin 1.814
Torino 1.697
Beijing 1.626
Ann Arbor 1.265
Ashburn 1.191
Fairfield 1.002
Jacksonville 939
Houston 920
Turin 860
Villeurbanne 707
Singapore 673
Dearborn 653
Wilmington 627
Medford 622
Princeton 548
Woodbridge 478
Warsaw 454
Pisa 417
Milan 407
Cambridge 395
Seattle 393
Nyköping 387
Plan 272
Rome 263
Boardman 261
Dong Ket 255
Vienna 219
Jakarta 206
Boston 182
Redwood City 174
Guangzhou 173
Bra 145
Pune 123
Verona 120
Helsinki 107
Santa Clara 106
Longqiao 103
Brussels 93
Bologna 91
Fremont 88
Nanjing 87
Norwalk 83
Hefei 77
Florence 71
Dallas 67
Los Angeles 66
Hangzhou 60
Padova 60
Toronto 59
Kunming 56
San Diego 56
Washington 56
Varese 53
Napoli 51
Santiago 51
Falls Church 48
Hebei 45
Jinan 44
Bari 43
New York 42
Naples 41
Genova 39
Munich 39
Parma 39
Des Moines 36
Nanchang 36
Palermo 35
Shanghai 35
Bolzano 34
San Mateo 34
Valperga 34
Cesena 33
Ottawa 33
Adelaide 31
Fermo 30
Athens 29
Catania 29
Madrid 29
Neuchatel 29
Taipei 29
Budapest 28
Carignano 28
Collegno 28
Mountain View 28
Nürnberg 28
Rocca Canavese 27
Zhengzhou 27
Shenyang 26
Bitonto 25
Changsha 25
Chengdu 25
Cuneo 25
Paris 25
Salerno 25
Bordeaux 24
Düsseldorf 24
Moncalieri 24
Saint Petersburg 24
Asti 23
Totale 25.683
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Nome #
Funzionalizzazione dello yogurt con perisperma di nocciola 479
Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva 382
A major QTL is associated with berry grape texture characteristics 340
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 300
Relationships between Drosophila Suzukii and grapevine in North-Western Italy: Seasonal presence and cultivar susceptibility 281
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 275
Il cordone speronato per il vitigno Barbera in Piemonte 270
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) 246
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 224
Effect of different storage conditions on hazelnut quality 211
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 208
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 208
Mais da polenta: il confronto tra varietà tradizionali e ibridi. 207
Analisi sensoriale delle albicocche: test del consumatore 206
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 205
Barolo - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione - Aspetti enologici e sensoriali. 203
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 197
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions 196
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 195
Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. 194
The diversity of tannins in Italian red wines: chemical and sensory characteristics 187
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 183
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 182
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 180
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) 176
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 176
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 173
Evoluzione delle antocianine nel corso della vinificazione delle uve nebbiolo. 172
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 171
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 170
Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect 168
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 168
Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years 164
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 164
Texture analysis of commercial crisp toasts 163
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 163
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 163
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 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. 160
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 159
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 156
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 156
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels 156
Relations between grape phenolic maturity and red wine phenolic composition. 156
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 155
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 155
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 153
Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability 153
Filiera del nocciolo: la ricerca a supporto della competitività del prodotto piemontese 152
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 150
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 150
The aroma diversity of Italian white wines. 150
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 149
Caratterizzazione sensoriale dei grissini tradizionali piemontesi 148
Isolation, selection, and characterization of autochthonous Oenococcus oeni strains according to their oenological properties. 148
Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 147
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 147
Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening. 145
Il Nebbiolo e la ricerca enologica 143
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 143
Modeling of the fermentation behavior of Starmerella bacillaris 141
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins 140
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 139
Modeling fermentation behavior of Starmerella bacillaris 139
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes 139
Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania 139
Foliar spray application of inactive dry yeast at veraison: effect on berry skin thickness, aroma and phenolic quality 139
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. 139
Textural Characteristics of Typical Italian ’Grissino Stirato’ and ‘Rubatà’ Bread-Sticks 138
Applicazione della colorimetria, della “Texture analysis”e dell’analisi sensoriale nella caratterizzazione delle nocciole italiane. 137
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 137
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 136
Astringency diversity of Italian red wines. 135
Grape VOCs response to postharvest short-term ozone treatments 135
Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction 135
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 133
Nut and kernel growth and shell hardening in eighteen hazelnut cultivars (Corylus avellana L.) 133
Conservazione frigorifera di frutta di IV gamma sottoposta a differenti regimi di temperatura 132
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 132
Applicazione della criomacerazione nella vinificazione dell’Erbaluce 131
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 131
Ozone improves the aromatic fingerprint of white grapes 130
Varietal relationship between skin break force and off-vine withering process for winegrapes. 129
Tracing the “terroirs” via the elemental composition of leaves, grapes and derived wines in cv Nebbiolo (Vitis vinifera L.). 129
Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties 128
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae 127
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition 127
I tannini esogeni e il loro utilizzo in vinificazione 127
Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from Piedmont 125
Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae 125
Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties 124
A study on organic acid, sugar and ketone contents in typical Piedmont cheeses 124
Impact of specific inactive dry yeast application at veraison on berry skin mechanical properties, phenolic compounds extractability, and chemical composition of resulting wines 124
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.). 123
Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes 121
Starmerella bacillaris in winemaking: opportunities and risks 121
Combined effect of berry density and harvest date on the accumulation of phenolic compounds during ripening of ‘Italia’ table grape cultivar. 119
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 119
Varietal volatile patterns of Italian white wines 118
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. 118
Totale 16.660
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Categoria #
all - tutte 122.354
article - articoli 0
book - libri 0
conference - conferenze 43.409
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 165.763
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20205.870 0 0 391 690 362 900 828 482 662 500 465 590
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
2023/20244.791 454 635 332 358 434 629 268 313 81 254 399 634
2024/20251.661 315 739 607 0 0 0 0 0 0 0 0 0
Totale 45.814