IRIS
PIOMBINO, Paola
 Distribuzione geografica
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Continente #
EU - Europa 2.282
NA - Nord America 1.942
AS - Asia 712
AF - Africa 24
SA - Sud America 19
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.991
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Nazione #
US - Stati Uniti d'America 1.892
IT - Italia 1.395
SG - Singapore 430
DE - Germania 323
CN - Cina 219
UA - Ucraina 125
FI - Finlandia 113
IE - Irlanda 89
NL - Olanda 50
CA - Canada 49
GB - Regno Unito 47
FR - Francia 28
ES - Italia 22
RU - Federazione Russa 22
CI - Costa d'Avorio 21
CH - Svizzera 20
BE - Belgio 11
IN - India 11
AU - Australia 10
PT - Portogallo 10
VN - Vietnam 8
AR - Argentina 7
TR - Turchia 7
CL - Cile 6
IL - Israele 6
JP - Giappone 6
BR - Brasile 5
CZ - Repubblica Ceca 5
HK - Hong Kong 5
SE - Svezia 5
TW - Taiwan 5
PL - Polonia 4
GR - Grecia 3
HU - Ungheria 3
KR - Corea 3
BG - Bulgaria 2
CY - Cipro 2
ID - Indonesia 2
MY - Malesia 2
SA - Arabia Saudita 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
CO - Colombia 1
DK - Danimarca 1
EU - Europa 1
HR - Croazia 1
IR - Iran 1
LK - Sri Lanka 1
MA - Marocco 1
MD - Moldavia 1
MX - Messico 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PK - Pakistan 1
RS - Serbia 1
TN - Tunisia 1
Totale 4.991
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Città #
Singapore 325
Chandler 269
Jacksonville 130
Napoli 117
Santa Clara 103
Princeton 102
Millbury 91
Naples 83
Nanjing 70
Boston 64
Rome 62
Milan 54
Ashburn 50
Woodbridge 43
Ann Arbor 41
Wilmington 32
Amsterdam 31
Seattle 31
Nanchang 30
Ottawa 25
Beijing 24
Des Moines 24
Kitchener 23
Florence 20
Krefeld 20
Nürnberg 20
Houston 18
Rimini 18
Salerno 18
Palermo 17
Redwood City 16
Caserta 15
Lawrence 15
Norwalk 15
Padova 14
Pellezzano 14
Torino 14
Alessandria 12
Shenyang 12
Brescia 11
Hebei 11
Helsinki 11
Jiaxing 11
Acerra 10
Bern 10
Kronberg 10
Kunming 10
Tianjin 10
Bologna 9
Changsha 9
Falls Church 9
Moscow 9
Bari 8
Castellammare Di Stabia 8
Dong Ket 8
Leawood 8
San Salvatore Telesino 8
Turin 8
Verona 8
Amalfi 7
Hangzhou 7
Orange 7
Freiburg im Breisgau 6
New York 6
Trento 6
Arpaia 5
Campora 5
Fairfield 5
Frankfurt am Main 5
Hong Kong 5
Lappeenranta 5
Madrid 5
McKinney 5
Torre del Greco 5
Bassano Del Grappa 4
Benevento 4
Bergamo 4
Brussels 4
Busto Arsizio 4
Casoria 4
Catania 4
Chennai 4
College Station 4
Dalmine 4
Duncan 4
Genova 4
Gignod 4
Gragnano 4
Los Angeles 4
Marano di Napoli 4
Meta 4
Nocera Superiore 4
Piove Di Sacco 4
Portici 4
Signa 4
Telese 4
Teramo 4
Toenisvorst 4
Véry 4
Afragola 3
Totale 2.455
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Nome #
L'aroma del liquore di limoni (Limoncello) 603
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 218
L'aroma dell'uva e del vino Fiano 83
Aromi e polifenoli 82
Monoterpenoids and norisoprenoids in Italian red wines 81
Treatment by fining agents of red wine affected by phenolic off-odour 79
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 78
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by gas chromatography-SIM/Mass Spectrometry analysis 74
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 73
Il colore e l'odore del Primitivo 72
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 71
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 63
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 63
Profili aromatici e sensoriali di ecotipi di pomodoro campano 63
Dealcolizzazione del vino e identità sensoriale 59
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 58
The role of production process and information on quality expectations and perceptions of sparkling wines 57
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 55
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 55
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 53
Evaluation of salivary adiponectin profile in obese patients 52
Analysis of aroma compounds by APCI/MS. Interface for in vivo analysis of human breath volatile content 51
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 49
Bacterial populations and the volatilome associated to meat spoilage 49
1-methylcyclopropene improves postharvest performances and sensorial attributes of annurca-type apples exposed to the traditional reddening in open-field melaio 49
Odour-impact compounds of Gorgonzola cheese 48
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 47
The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals 47
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 46
Sip volume affects oral release of wine volatiles 46
Differential pHmeter Determination of Residual Sugars in Wine 45
L’aroma di frutti di bosco nel vino 44
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 44
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 43
Application of an analytical method for the simultaneous determination of off-flavour volatiles geosmin, 4-ethylphenol and 4-ethylguaiacol, and of target wine aroma volatiles 42
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 41
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 41
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 40
Selection of products presenting given flavor characteristics: an application to wine 39
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 39
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 39
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 39
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 38
Astringency diversity of Italian red wines 38
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 37
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian wines from Italian native grapes by gas-chromatography/SIM-Mass spectrometry analysis 37
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 37
Phenolic parameters explaining different astringency properties in red wines 37
Investigating on taste and odor in subjects with different BMI 36
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 36
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 35
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 35
Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs 35
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 34
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 34
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches 34
Sensory Study On Partial Dealcoholization Of Wine By Osmotic Distillation Process. 33
Obesità - percezione sensoriale, ruolo della composizione della saliva , individuazione di alimenti naturalmente dotati di potere appagante 33
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 33
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 31
A communal catalogue reveals Earth's multiscale microbial diversity 31
The aroma of Nero di Troia red wine: study of its main odorants using sensory and instrumental analysis 30
Berry aroma of wine: sensory and olfactory analysis 30
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 30
Saliva from obese individuals suppresses the release of aroma compounds from wine 30
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 29
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 29
Studio delle relazioni aromatiche tra materia prima e prodotto finito 29
Variabili enologiche e qualità aromatica del vino Fiano 28
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 28
Impatto del metodo di chiarifica sui precursori di aromi 28
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 28
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 28
Analysis of aroma compounds by APCI/MS: Interface for in vivo analysis of human breath volatile content 27
Salivary proteins and volatile release: A model study on transglutaminase 27
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 26
Measuring temporality of sensation in wine 26
The diversity of tannins in Italian red wines: chemical and sensory characteristics 26
Sensory profiling, volatiles and odour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurized ewes’ milk 25
Study of the effect of partial dealcoholization by membrane contactor technique on sensory profile and volatile composition of red wines 25
A multidisciplinary approach to assess fruit quality of traditional Italian tomato varieties 25
Identificazione del 4,5-dimetil-tetraidro-2,3-furanedione (sotolone) come compoente di impatto odoroso del Vin Santo toscano 25
Analytical and Sensorial Evaluation of Remedial Treatments for White and Red Wines Contaminated by Geosmin. 25
Protezione antiossidante del mosto e shelf-life odorosa del vino 25
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 25
Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights 25
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 25
Sensory properties and aroma compounds of sweet Fiano wine 24
Influence of different clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 24
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry 24
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 23
Free and enzymatically hydrolysed volatile compounds of sweet wines from Malvasia and Muscat grapes (Vitis vinifera L.) grown in Sardinia 23
Evaluation of sensorial typicalness of traditional Italian tomato ecotypes by the application of headspace-solid phase microextraction and gas-chromatography / olfactometry (HS-SPME, GC/O) 23
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 23
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 23
Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentration 22
Effect of different conditions of dehydration on the volatile composition of Nebbiolo grapes (Vitis vinifera L.) 22
Influenza dell'epoca di defogliazione della Chiavennasca e della disidratazione sulla frazione volatile e sull'attività della lipossigenasi e alcol deidrogenasi dell'uva 22
Sensory study on partial delcoholization of wine by osmotic distillation process. 22
Management of vinification and stabilization to preserve aroma characteristic of dehydrated grape 21
Totale 4.684
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Categoria #
all - tutte 20.970
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 20.970
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020224 0 0 0 0 0 0 18 20 29 45 56 56
2020/2021504 18 31 44 59 32 74 50 15 64 39 53 25
2021/2022707 24 4 8 6 36 26 16 26 115 38 147 261
2022/2023750 139 64 31 58 85 125 9 40 84 41 50 24
2023/2024768 34 79 71 37 52 109 58 75 28 33 127 65
2024/2025782 203 231 55 52 89 141 11 0 0 0 0 0
Totale 5.197