CINECA IRIS Institutional Research Information System

PAISSONI, Maria Alessandra
 Distribuzione geografica
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Continente #
EU - Europa 2.843
NA - Nord America 2.270
AS - Asia 798
SA - Sud America 43
OC - Oceania 27
AF - Africa 25
Continente sconosciuto - Info sul continente non disponibili 2
Totale 6.008
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Nazione #
US - Stati Uniti d'America 2.248
IT - Italia 1.756
CN - Cina 363
SE - Svezia 288
IE - Irlanda 235
SG - Singapore 154
FR - Francia 151
DE - Germania 86
VN - Vietnam 63
UA - Ucraina 53
IN - India 46
ES - Italia 43
FI - Finlandia 40
JP - Giappone 36
BE - Belgio 29
HK - Hong Kong 28
PL - Polonia 26
KR - Corea 23
GB - Regno Unito 22
AT - Austria 20
AU - Australia 20
BR - Brasile 17
CL - Cile 16
TR - Turchia 15
CA - Canada 14
PT - Portogallo 14
HR - Croazia 13
HU - Ungheria 12
NL - Olanda 12
IR - Iran 11
TW - Taiwan 11
GR - Grecia 10
MY - Malesia 10
CZ - Repubblica Ceca 9
ZA - Sudafrica 9
NG - Nigeria 8
PK - Pakistan 8
AZ - Azerbaigian 7
MX - Messico 7
NZ - Nuova Zelanda 7
IL - Israele 6
RO - Romania 6
RS - Serbia 6
BT - Bhutan 5
AR - Argentina 4
ID - Indonesia 4
PE - Perù 4
CH - Svizzera 3
MA - Marocco 3
PH - Filippine 3
CI - Costa d'Avorio 2
EG - Egitto 2
EU - Europa 2
GE - Georgia 2
SI - Slovenia 2
TH - Thailandia 2
CR - Costa Rica 1
DK - Danimarca 1
EC - Ecuador 1
ET - Etiopia 1
LK - Sri Lanka 1
LT - Lituania 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
NO - Norvegia 1
RU - Federazione Russa 1
UY - Uruguay 1
Totale 6.008
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Città #
Chandler 379
Turin 338
Torino 264
Dublin 233
Ann Arbor 200
Ashburn 153
Singapore 109
Longqiao 106
Jacksonville 105
Milan 94
Nyköping 91
Beijing 90
Fairfield 83
Dearborn 64
Plan 56
Redwood City 56
Houston 52
Wilmington 52
Princeton 51
Dong Ket 50
Rome 50
Medford 43
Bra 39
Boardman 34
Pisa 34
Villeurbanne 33
Cambridge 30
Woodbridge 28
Seattle 26
Boston 25
Pune 24
Helsinki 21
Bitonto 20
Verona 20
Vienna 20
Florence 19
Brussels 18
Hebei 17
Warsaw 17
Santa Clara 16
Bordeaux 15
Hangzhou 15
Colleretto Giacosa 13
San Mauro Torinese 13
Central 12
Clarks Summit 12
Santiago 12
Asti 11
Ithaca 11
Lappeenranta 11
Nanjing 11
Seoul 11
Varese 11
Ceglie Messapica 10
Frankfurt am Main 10
Los Angeles 10
Taipei 10
Bari 9
Bologna 9
Bonvicino 9
Dallas 9
Jinan 9
Naples 9
New York 9
Paris 9
Rovato 9
Cuneo 8
Guangzhou 8
Hefei 8
Leno 8
Minneapolis 8
Munich 8
Pinerolo 8
Vicenza 8
Washington 8
Baku 7
Catania 7
Collegno 7
Livorno 7
London 7
Norwalk 7
Zhengzhou 7
Adelaide 6
Altamura 6
Angers 6
Cagliari 6
Chengdu 6
Chicago 6
Falls Church 6
Fuzhou 6
Genova 6
Kunming 6
Nagold 6
Napoli 6
Nishikicho 6
None 6
Padova 6
Palermo 6
Reims 6
Serdang 6
Totale 3.668
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Nome #
Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva 381
A major QTL is associated with berry grape texture characteristics 332
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions 185
Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata 180
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 166
Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability 151
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
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes 135
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins 133
I tannini esogeni e il loro utilizzo in vinificazione 127
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition 124
Impact of specific inactive dry yeast application at veraison on berry skin mechanical properties, phenolic compounds extractability, and chemical composition of resulting wines 123
Grape anthocyanins sensory properties: chemical and sensory approaches to investigate their contribution 113
Fractionation of grape anthocyanins through centrifugal partition chromatography (CPC) and evaluation of their sensory properties 112
Grape postharvest ozone treatments: impact on berry skin stilbenes content after short and continuous exposure 111
Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production 111
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 95
Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review 95
Impact of postharvest ozone treatments on the berry skin resveratrol content: short and continuous exposure 94
Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration 92
Impact of inactive dry yeast treatments during ripening on winegrapes physicochemical, texture and phenolic traits at harvest 90
Effect of a biosurfactant from the corn-milling industry on anthocyanins extracted during winegrape skin maceration 90
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.) 88
La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani 88
Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties 84
New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches 80
Assessment and control of grape maturity and quality 80
I parametri per la valutazione della qualità dell'uva nella vinificazione in bianco 80
Effect of short and continuous post-harvest ozone treatment on skin phenolic compounds of fresh and withered red winegrapes. 78
Chemical and Sensorial investigation of in-mouth sensory properties of grape anthocyanins 76
Can a corn-derived biosurfactant improve colour traits of wine? First insight on its application during winegrape skin maceration versus oenological tannins 75
Changes in skin flavanol composition as response to ozone-induced stress during postharvest dehydration of red winegrapes with different phenolic profile 74
Role of grape anthocyanin traits on the impact of oenological tannins addition in the first stage of red wine maceration 70
Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexandria (Vitis vinifera L.) 70
Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard 67
Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking 65
Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes 64
Winegrape dehydration under ozone enriched atmosphere: influence on berry skin phenols release, cell wall composition and mechanical properties 63
Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles 63
La gestione della macerazione nella vinificazione in rosso 62
The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking 59
Harvest time and withering length: combined effect on the phenolic composition of Nebbiolo grapes destined to the production of Valtellina Sfursat DOCG wine 59
Quality of grapes grown inside paper bags in Mediterranean area 57
Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered Fiano winegrapes 57
Tecnologia dei vini passiti 56
Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface 52
Free terpene response of 'Moscato bianco' variety to grape cold storage 51
BARBERA 2.0 - Un triennio di studio dei vini Barbera nel territorio della DOCG 50
Ozone-induced changes in the skin flavanol composition of red winegrapes during dehydration 49
The taste of color: how grape anthocyanin fractions affect in-mouth perceptions 49
Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits 49
Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review 48
Alternative e analisi per vini senza solfiti 47
Harvest timing and postharvest dehydration duration affect grape and wine quality: A three-vintage study on Nebbiolo-based Sforzato di Valtellina DOCG wine production 44
Tannini, ad ogni vitigno i più idonei 40
Phenolic, antioxidant, and sensory heterogeneity of enological tannins: what are their possible winemaking applications? 39
Assessment of ‘Dolcetto’ grapes and wines from different areas of Ovada DOCG 38
Incremento dell’espressione varietale: il contributo della stabulazione liquida a freddo 37
Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production 37
What is the best time to harvest grape destined for whitering? Ripeness and dehydration length affect phenolic composition of Nebbiolo grapes 37
Enzyme treatments during pre-fermentative maceration of white winegrapes: effect on volatile organic compounds and chromatic traits 37
Physico-chemical parameters as possible markers of sensory quality for ‘Barbera’ commercial red wines 35
Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes 34
Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity 33
Impatto dei coadiuvanti e degli additivi enologici sulla tracciabilità genetica dei vini Nebbiolo 31
The use of cold liquid stabulation as an oenological technique in white winemaking: the effects on phenolic, aromatic and sensorial composition. 30
Quando raccogliere le uve destinate all’appassimento? Uno studio triennale sul Nebbiolo atto a Sforzato di Valtellina DOCG 30
Tratamiento enzimático durante maceración prefermentativa aumenta la selectividad en la extracción de compuestos aromáticos reduciendo el pardeamiento del mosto 28
Text mining of wine reviews to investigate quality markers of ‘Nebbiolo’ wines from Valtellina 28
Decoding the proanthocyanins profile of Italian red wines 28
Phenolic extraction and mechanical properties of skins and seeds during maceration of four main italian red wine grape varieties 27
La stabulazione liquida a freddo per la vinificazione in bianco 25
Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content 25
L’importanza dei vinaccioli – Ruolo dei vinaccioli nell’estrazione e nella stabilizzazione degli antociani durante la macerazione. 24
Ruolo dei tannini enologici nella vinificazione di uve con differenti caratteristiche antocianiche 23
Grape texture characteristics are linked to one major QTL 22
Comprendere i tannini: capacità antiossidante e profili fenolici 19
Insight on the varietal changes in mechanical properties and phenolic extractability of grapes subjected to controlled postharvest dehydration for red straw wine production 18
L’importanza dell’addizione di tannini enologici in relazione ai vitigni e alla macerazione 18
Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions 16
Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers 15
Influence of filtration treatments on grapevine DNA traceability in wine 14
Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits 12
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 11
Ruolo dei composti volatili fermentativi e delle caratteristiche cromatiche nella differenziazione dei vini bianchi monovarietali italiani 11
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 11
Aroma assessment of commercial Sforzato di Valtellina wines by instrumental and sensory methodologies 10
Effect of cold liquid stabulation on the volatile and sensorial composition of white wines 9
Impact on different filtration treatment on genetic traceability in red wine 6
Characterization of anthocyanins and condensed tannins from grapes and their qualitative incidence on astringency and bitterness sensory properties 4
How maceration temperature and duration affect red winemaking? Effects and implications on Nebbiolo wine phenolic budget 3
Totale 6.232
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Categoria #
all - tutte 20.165
article - articoli 0
book - libri 0
conference - conferenze 7.489
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 27.654
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020522 0 0 6 29 29 70 75 35 65 52 52 109
2020/2021782 43 24 30 31 117 96 45 32 104 55 72 133
2021/20221.056 52 37 60 210 61 76 38 57 23 122 162 158
2022/20231.581 140 174 75 152 139 284 133 93 114 60 131 86
2023/20241.140 86 139 91 73 100 115 86 73 30 75 118 154
2024/2025353 182 171 0 0 0 0 0 0 0 0 0 0
Totale 6.232