IRIS
PIOMBINO, Paola
 Distribuzione geografica
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Continente #
EU - Europa 4.393
AS - Asia 4.277
NA - Nord America 3.914
SA - Sud America 571
AF - Africa 109
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 2
Totale 13.281
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Nazione #
US - Stati Uniti d'America 3.761
SG - Singapore 2.115
IT - Italia 1.701
RU - Federazione Russa 1.287
CN - Cina 743
VN - Vietnam 674
BR - Brasile 461
DE - Germania 411
HK - Hong Kong 365
FR - Francia 234
FI - Finlandia 150
UA - Ucraina 145
GB - Regno Unito 99
CA - Canada 92
IE - Irlanda 91
NL - Olanda 83
JP - Giappone 69
IN - India 55
AR - Argentina 39
ES - Italia 36
MX - Messico 34
ZA - Sudafrica 33
IQ - Iraq 28
KR - Corea 28
BD - Bangladesh 27
CI - Costa d'Avorio 23
SE - Svezia 23
CL - Cile 22
PH - Filippine 22
CH - Svizzera 21
TW - Taiwan 21
TR - Turchia 18
ID - Indonesia 17
PK - Pakistan 17
PL - Polonia 16
TH - Thailandia 16
BE - Belgio 15
EC - Ecuador 15
PT - Portogallo 14
AU - Australia 13
AT - Austria 11
CO - Colombia 10
DZ - Algeria 9
LT - Lituania 9
CZ - Repubblica Ceca 8
EG - Egitto 8
SA - Arabia Saudita 8
VE - Venezuela 8
GR - Grecia 7
MA - Marocco 7
NP - Nepal 7
TN - Tunisia 7
UZ - Uzbekistan 7
HU - Ungheria 6
IL - Israele 6
JO - Giordania 6
KE - Kenya 6
PY - Paraguay 6
RS - Serbia 6
CR - Costa Rica 5
AE - Emirati Arabi Uniti 4
AZ - Azerbaigian 4
JM - Giamaica 4
NI - Nicaragua 4
PE - Perù 4
TT - Trinidad e Tobago 4
AL - Albania 3
BG - Bulgaria 3
BO - Bolivia 3
ET - Etiopia 3
HN - Honduras 3
KZ - Kazakistan 3
RO - Romania 3
UY - Uruguay 3
BS - Bahamas 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GT - Guatemala 2
LB - Libano 2
LV - Lettonia 2
MD - Moldavia 2
MN - Mongolia 2
MY - Malesia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BF - Burkina Faso 1
BJ - Benin 1
BN - Brunei Darussalam 1
BW - Botswana 1
CD - Congo 1
DJ - Gibuti 1
DK - Danimarca 1
EU - Europa 1
GA - Gabon 1
GH - Ghana 1
Totale 13.267
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Città #
Singapore 927
San Jose 689
Hong Kong 356
Moscow 320
Chandler 269
Ashburn 245
Ho Chi Minh City 178
Hanoi 166
Naples 143
Jacksonville 131
Beijing 130
The Dalles 125
Hefei 119
Santa Clara 119
Napoli 117
Lauterbourg 112
Princeton 101
Milan 100
Los Angeles 95
Millbury 91
Rome 86
Boston 77
Nanjing 70
Dallas 66
Tokyo 56
New York 54
Redondo Beach 49
São Paulo 48
Buffalo 47
Council Bluffs 45
Seattle 43
Woodbridge 43
Ann Arbor 41
Amsterdam 35
Wilmington 33
Munich 31
Da Nang 30
Houston 30
Nanchang 30
Orem 27
Ottawa 26
Des Moines 25
Haiphong 25
Helsinki 24
Salerno 24
Kitchener 23
Florence 21
Palermo 21
Frankfurt am Main 20
Krefeld 20
Nürnberg 20
Mexico City 18
Rimini 18
Seoul 18
Brooklyn 17
Belo Horizonte 16
Caserta 16
Redwood City 16
Lawrence 15
Norwalk 15
Turku 15
Bologna 14
Changsha 14
Lappeenranta 14
Montreal 14
Padova 14
Pellezzano 14
Rio de Janeiro 14
Shenyang 14
Stockholm 14
Torino 14
Can Tho 13
Chicago 13
Nuremberg 13
Poplar 13
Alessandria 12
Baghdad 12
Biên Hòa 12
Brescia 12
Chennai 12
Denver 12
Falkenstein 12
Guangzhou 12
Jiaxing 12
London 12
Turin 12
Warsaw 12
Acerra 11
Hebei 11
Porto Alegre 11
Tianjin 11
Bern 10
Brasília 10
Kronberg 10
Kunming 10
Paris 10
San Francisco 10
Bolzano 9
Curitiba 9
Falls Church 9
Totale 6.354
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Nome #
L'aroma del liquore di limoni (Limoncello) 783
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 299
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 172
L'aroma dell'uva e del vino Fiano 157
Dealcolizzazione del vino e identità sensoriale 157
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 155
Monoterpenoids and norisoprenoids in Italian red wines 153
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 151
1-methylcyclopropene improves postharvest performances and sensorial attributes of annurca-type apples exposed to the traditional reddening in open-field melaio 140
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 134
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration 132
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 131
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 129
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 129
Aromi e polifenoli 129
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 128
Influenza dell'epoca di defogliazione della Chiavennasca e della disidratazione sulla frazione volatile e sull'attività della lipossigenasi e alcol deidrogenasi dell'uva 124
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 124
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 123
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 122
Treatment by fining agents of red wine affected by phenolic off-odour 121
Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties 120
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 119
Il colore e l'odore del Primitivo 119
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 118
Astringency diversity of Italian red wines 118
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 115
The role of production process and information on quality expectations and perceptions of sparkling wines 115
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 113
Profili aromatici e sensoriali di ecotipi di pomodoro campano 112
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 110
Variabili enologiche e qualità aromatica del vino Fiano 110
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 110
The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals 110
Phenolic parameters explaining different astringency properties in red wines 110
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 109
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 109
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 109
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 108
Decoding the Proanthocyanins Profile of Italian Red Wines 107
Analysis of aroma compounds by APCI/MS. Interface for in vivo analysis of human breath volatile content 107
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 107
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 105
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 105
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) 105
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 105
Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries 104
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 103
Bacterial populations and the volatilome associated to meat spoilage 103
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 102
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 102
Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights 101
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 100
L’aroma di frutti di bosco nel vino 100
Impatto del metodo di chiarifica sui precursori di aromi 100
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 100
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 99
The diversity of tannins in Italian red wines: chemical and sensory characteristics 99
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 98
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochtonous grapes 97
Odour-impact compounds of Gorgonzola cheese 96
Varietal characterization of red south Italian wines by volatile composition using multivariate analysis of aroma pattern 96
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 95
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 94
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 92
Monovarietal Nero di Troia red wine: study of its main odorants by means of sensory and instrumental analysis 91
A communal catalogue reveals Earth's multiscale microbial diversity 91
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 90
Studying how dry extract can affect the aroma release and perception in different red wine styles 90
Odorants characterization of dehydrated grapes and corresponding wines, and management of vinification and stabilization to preserve aroma 89
Protezione antiossidante del mosto e shelf-life odorosa del vino 89
Sip volume affects oral release of wine volatiles 89
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 89
Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties 88
Differential pHmeter Determination of Residual Sugars in Wine 88
Investigating on taste and odor in subjects with different BMI 88
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 87
Selection of products presenting given flavor characteristics: an application to wine 86
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 86
Berry aroma of wine: sensory and olfactory analysis 86
Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines 85
Evaluation of salivary adiponectin profile in obese patients 85
Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs 85
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 84
Studio delle relazioni aromatiche tra materia prima e prodotto finito 84
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 83
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 83
Salivary proteins and volatile release: A model study on transglutaminase 83
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 82
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 82
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol 81
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 81
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 81
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 78
Obesità - percezione sensoriale, ruolo della composizione della saliva , individuazione di alimenti naturalmente dotati di potere appagante 78
Identificazione del 4,5-dimetil-tetraidro-2,3-furanedione (sotolone) come compoente di impatto odoroso del Vin Santo toscano 78
Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile 75
Saliva from obese individuals suppresses the release of aroma compounds from wine 75
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 74
Analysis of aroma compounds by APCI/MS: Interface for in vivo analysis of human breath volatile content 74
Totale 11.287
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Categoria #
all - tutte 41.182
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 41.182
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202178 0 0 0 0 0 0 0 0 0 0 53 25
2021/2022707 24 4 8 6 36 26 16 26 115 38 147 261
2022/2023746 138 64 31 58 85 125 7 39 84 41 50 24
2023/2024767 34 79 71 37 52 109 58 75 28 33 126 65
2024/20253.345 202 229 55 50 89 141 367 236 268 343 1.101 264
2025/20265.743 666 405 561 592 984 212 662 386 654 460 161 0
Totale 13.498