CINECA IRIS Institutional Research Information System

ROLLE, Luca Giorgio Carlo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 30.170
EU - Europa 27.010
AS - Asia 18.859
SA - Sud America 2.838
AF - Africa 473
OC - Oceania 188
Continente sconosciuto - Info sul continente non disponibili 44
Totale 79.582
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 29.344
IT - Italia 14.330
SG - Singapore 7.721
CN - Cina 4.663
FR - Francia 2.224
BR - Brasile 2.129
VN - Vietnam 2.121
SE - Svezia 1.854
IE - Irlanda 1.843
DE - Germania 1.448
FI - Finlandia 1.136
KR - Corea 934
UA - Ucraina 927
GB - Regno Unito 710
HK - Hong Kong 657
PL - Polonia 559
IN - India 552
JP - Giappone 476
CA - Canada 446
ES - Italia 329
ID - Indonesia 311
AT - Austria 298
BD - Bangladesh 267
NL - Olanda 235
AR - Argentina 232
TR - Turchia 193
IQ - Iraq 187
MX - Messico 183
BE - Belgio 154
ZA - Sudafrica 146
RU - Federazione Russa 142
CL - Cile 136
PT - Portogallo 123
AU - Australia 122
HU - Ungheria 92
PH - Filippine 86
GR - Grecia 85
TW - Taiwan 84
EC - Ecuador 83
RO - Romania 83
CH - Svizzera 81
PK - Pakistan 79
HR - Croazia 78
NZ - Nuova Zelanda 62
JM - Giamaica 61
CO - Colombia 58
UY - Uruguay 53
CZ - Repubblica Ceca 49
VE - Venezuela 49
MA - Marocco 47
IR - Iran 46
TN - Tunisia 46
DZ - Algeria 45
PY - Paraguay 45
SA - Arabia Saudita 45
LT - Lituania 44
TH - Thailandia 42
GE - Georgia 41
EG - Egitto 40
AZ - Azerbaigian 39
MY - Malesia 39
EU - Europa 38
PE - Perù 38
KE - Kenya 34
RS - Serbia 34
UZ - Uzbekistan 33
CR - Costa Rica 31
NG - Nigeria 30
IL - Israele 29
NP - Nepal 27
AE - Emirati Arabi Uniti 24
LB - Libano 23
DK - Danimarca 22
JO - Giordania 22
DO - Repubblica Dominicana 20
OM - Oman 20
BG - Bulgaria 19
NO - Norvegia 19
CI - Costa d'Avorio 18
SI - Slovenia 14
AL - Albania 13
SN - Senegal 13
BO - Bolivia 12
GT - Guatemala 12
SV - El Salvador 12
SY - Repubblica araba siriana 12
KZ - Kazakistan 11
TT - Trinidad e Tobago 11
KG - Kirghizistan 10
BH - Bahrain 9
ET - Etiopia 9
KH - Cambogia 9
MD - Moldavia 9
PA - Panama 9
PS - Palestinian Territory 9
LU - Lussemburgo 8
MT - Malta 8
AO - Angola 7
BY - Bielorussia 7
HN - Honduras 7
Totale 79.426
Salva come PNG Salva come JPEG
Città #
Singapore 4.058
Ashburn 2.458
Chandler 2.289
Beijing 2.180
San Jose 1.923
Dublin 1.828
Torino 1.697
Santa Clara 1.683
Turin 1.487
Ann Arbor 1.265
Milan 1.220
Fairfield 1.005
Houston 965
Jacksonville 947
Rome 716
Villeurbanne 709
Dearborn 654
Wilmington 635
Medford 623
Dallas 613
Ho Chi Minh City 595
The Dalles 567
Columbus 555
Princeton 549
Los Angeles 547
Hong Kong 535
Lauterbourg 515
Warsaw 507
Woodbridge 482
Pisa 427
Hanoi 421
Seattle 415
Cambridge 404
Nyköping 387
Buffalo 351
Helsinki 306
Boardman 296
Hefei 285
Plan 272
Tokyo 266
Seoul 265
Dong Ket 255
New York 248
Vienna 247
Bologna 217
Jakarta 214
Boston 212
Guangzhou 199
São Paulo 192
Council Bluffs 189
Redwood City 174
Verona 171
Naples 168
Bra 163
Frankfurt am Main 162
Munich 149
Florence 139
Pune 135
Toronto 110
Brussels 108
Longqiao 103
Bari 95
Santiago 94
Bengaluru 93
Nanjing 92
Haiphong 91
Redondo Beach 90
Fremont 89
Palermo 89
Orem 88
Norwalk 85
Chicago 81
Washington 79
Atlanta 76
Hangzhou 71
Nuremberg 71
Turku 71
Brooklyn 68
London 67
Genoa 66
Shanghai 66
Montreal 65
Varese 64
Padova 63
Lappeenranta 62
Catania 61
Parma 61
Phoenix 60
Kunming 59
Da Nang 58
San Diego 57
Baghdad 55
Chennai 55
Figino 54
Amsterdam 53
Johannesburg 52
Mexico City 52
Jinan 51
Napoli 51
Rio de Janeiro 50
Totale 44.162
Salva come PNG Salva come JPEG
Nome #
Funzionalizzazione dello yogurt con perisperma di nocciola 709
A major QTL is associated with berry grape texture characteristics 548
Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva 482
Relationships between Drosophila Suzukii and grapevine in North-Western Italy: Seasonal presence and cultivar susceptibility 459
Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali 368
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations 358
Il cordone speronato per il vitigno Barbera in Piemonte 349
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 340
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) 337
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions 329
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation 313
Effect of different storage conditions on hazelnut quality 313
Applicazione di caglio vegetale nello sviluppo di formaggi innovativi 307
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 300
Analisi sensoriale delle albicocche: test del consumatore 300
Riduzione del tenore di etanolo nei vini rossi: comparazione di diversi approcci 299
Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. 295
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine 290
A study on organic acid, sugar and ketone contents in typical Piedmont cheeses 280
Barolo - Studio per la caratterizzazione del territorio, delle uve e dei vini dell’area di produzione - Aspetti enologici e sensoriali. 274
Biodiversità molecolare di Saccharomyces cerevisiae isolati da fermentazioni di Nebbiolo condotte spontaneamente o inoculate con starter commerciali 272
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 261
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 258
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 256
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. 255
The aroma diversity of Italian white wines. 255
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations 254
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) 249
Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect 249
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) 249
Mais da polenta: il confronto tra varietà tradizionali e ibridi. 248
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 248
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 247
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines 246
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles. 245
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae 244
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 243
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. 242
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 242
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties. 241
Isolation, selection, and characterization of autochthonous Oenococcus oeni strains according to their oenological properties. 239
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera 239
Filiera del nocciolo: la ricerca a supporto della competitività del prodotto piemontese 238
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae 237
Withering aptitude of Italian autochthonous Erbaluce wine grape variety: withering kinetics, grape composition and wine aroma evaluation. 237
Varietal volatile patterns of Italian white wines 236
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition 235
Harvest timing and postharvest dehydration duration affect grape and wine quality: A three-vintage study on Nebbiolo-based Sforzato di Valtellina DOCG wine production 233
Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening. 232
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels 232
Il Nebbiolo e la ricerca enologica 231
Evoluzione delle antocianine nel corso della vinificazione delle uve nebbiolo. 230
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 230
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 225
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes 224
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines 223
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae 221
The diversity of tannins in Italian red wines: chemical and sensory characteristics 220
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 219
Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability 219
Grape VOCs response to postharvest short-term ozone treatments 219
Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties 218
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 218
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION 217
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins 216
A methyl salicylate glycoside mapping of monovarietal Italian white wines 215
Astringency diversity of Italian red wines. 215
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 215
Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest 214
The role of protein-phenolic interactions in the formation of red wine colloidal particles 213
Comparative study of the resveratrol content in 21 italian red grape varieties. 213
Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years 212
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must 211
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study 208
Modeling fermentation behavior of Starmerella bacillaris 207
Modeling of the fermentation behavior of Starmerella bacillaris 206
I tannini esogeni e il loro utilizzo in vinificazione 206
Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from Piedmont 205
Texture analysis of commercial crisp toasts 205
Relations between grape phenolic maturity and red wine phenolic composition. 205
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 202
Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines 201
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 200
Ozone improves the aromatic fingerprint of white grapes 199
Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 198
Varietal relationship between skin break force and off-vine withering process for winegrapes. 197
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. 197
Anthocyanin extractability assessment of grape skins by texture analysis 196
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). 196
Nut and kernel growth and shell hardening in eighteen hazelnut cultivars (Corylus avellana L.) 196
Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae 196
Foliar spray application of inactive dry yeast at veraison: effect on berry skin thickness, aroma and phenolic quality 196
Quality of grapes grown inside paper bags in Mediterranean area 196
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. 195
Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria 193
Caratterizzazione sensoriale dei grissini tradizionali piemontesi 191
Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review 191
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 190
Conservazione frigorifera di frutta di IV gamma sottoposta a differenti regimi di temperatura 189
Textural Characteristics of Typical Italian ’Grissino Stirato’ and ‘Rubatà’ Bread-Sticks 189
Totale 25.000
Salva come PNG Salva come JPEG
Categoria #
all - tutte 229.332
article - articoli 0
book - libri 0
conference - conferenze 82.607
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 311.939
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/202511.482 315 739 642 1.041 2.224 626 376 694 1.170 934 810 1.911
2025/202625.333 1.899 1.171 1.563 3.023 2.597 1.320 3.462 1.041 2.014 2.163 909 4.171
2026/2027660 660 0 0 0 0 0 0 0 0 0 0 0
Totale 81.628