IRIS
MOIO, LUIGI
 Distribuzione geografica
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Continente #
EU - Europa 4.032
NA - Nord America 3.560
AS - Asia 2.019
SA - Sud America 61
AF - Africa 49
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 6
Totale 9.736
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Nazione #
US - Stati Uniti d'America 3.463
IT - Italia 2.325
SG - Singapore 1.002
DE - Germania 523
CN - Cina 441
HK - Hong Kong 441
UA - Ucraina 232
FI - Finlandia 207
RU - Federazione Russa 201
IE - Irlanda 145
NL - Olanda 96
CA - Canada 93
GB - Regno Unito 62
FR - Francia 54
CI - Costa d'Avorio 44
BR - Brasile 43
IN - India 36
VN - Vietnam 28
SE - Svezia 27
CH - Svizzera 26
ES - Italia 26
BE - Belgio 20
PT - Portogallo 16
AT - Austria 14
JP - Giappone 11
TR - Turchia 11
AR - Argentina 10
GR - Grecia 10
AU - Australia 8
CZ - Repubblica Ceca 8
IR - Iran 8
IL - Israele 7
RO - Romania 7
TW - Taiwan 7
CL - Cile 6
DK - Danimarca 6
PK - Pakistan 6
EU - Europa 5
HU - Ungheria 5
CY - Cipro 4
LT - Lituania 4
PL - Polonia 4
AE - Emirati Arabi Uniti 3
MX - Messico 3
ZA - Sudafrica 3
BG - Bulgaria 2
GE - Georgia 2
HR - Croazia 2
ID - Indonesia 2
KR - Corea 2
MY - Malesia 2
SA - Arabia Saudita 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AZ - Azerbaigian 1
BD - Bangladesh 1
CO - Colombia 1
EE - Estonia 1
ET - Etiopia 1
LU - Lussemburgo 1
MD - Moldavia 1
ME - Montenegro 1
MK - Macedonia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PE - Perù 1
RS - Serbia 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 9.736
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Città #
Singapore 623
Chandler 497
Hong Kong 441
Santa Clara 223
Napoli 197
Jacksonville 187
Naples 178
Millbury 168
Princeton 168
Ashburn 139
Nanjing 138
Boston 128
Rome 95
Milan 88
Ann Arbor 76
Wilmington 65
Amsterdam 62
Ottawa 56
Des Moines 54
Woodbridge 46
Beijing 44
Seattle 42
Nanchang 40
Helsinki 39
Lawrence 35
Florence 29
Dong Ket 28
Kunming 26
Falkenstein 24
Hebei 24
Kitchener 23
Norwalk 23
Palermo 23
Shenyang 23
Houston 21
Jiaxing 21
Pune 21
Tianjin 21
Krefeld 20
Nürnberg 20
Padova 20
Redwood City 20
Salerno 20
Bari 19
Torino 19
Caserta 18
Rimini 18
Turin 18
Brescia 17
Dublin 17
Kronberg 17
Changsha 14
Pellezzano 14
The Dalles 14
Alessandria 13
Bern 13
Falls Church 13
Hangzhou 13
Bologna 12
Acerra 11
Ariano Irpino 11
Moscow 11
Leawood 10
Vienna 10
Bergamo 9
Boardman 9
Bolzano 9
Bordeaux 9
Brussels 9
Fairfield 9
Frankfurt am Main 9
Ivrea 9
New York 9
Potenza 9
Teramo 9
Toronto 9
Guangzhou 8
Lappeenranta 8
Los Angeles 8
Nuremberg 8
San Salvatore Telesino 8
Verona 8
Amalfi 7
Catania 7
Orange 7
Shenzhen 7
Castellammare Di Stabia 6
Dalmine 6
Freiburg im Breisgau 6
Jinan 6
Karlsruhe 6
Marano di Napoli 6
Portici 6
Trento 6
Treviso 6
Washington 6
Angri 5
Arpaia 5
Benevento 5
Cesano Boscone 5
Totale 4.802
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Nome #
L'aroma del liquore di limoni (Limoncello) 629
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 220
Identità sensoriale del vino e nuove tecnologie 122
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 107
Atlante dei territori del vino italiano 102
null 97
Quality control of ricotta cheese based on protein composition 96
L'aroma dell'uva e del vino Fiano 87
Monoterpenoids and norisoprenoids in Italian red wines 86
Aromi e polifenoli 86
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 84
Treatment by fining agents of red wine affected by phenolic off-odour 81
Problematiche relative alla trasformazione del latte ovino 80
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 80
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 79
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 79
Aroma of Aglianico and Uva di Troia grapes by aromatic series 79
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 77
A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting 77
Il colore e l'odore del Primitivo 76
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 75
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 75
Alternative Methods to SO2 for Microbiological Stabilization of Wine 72
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 70
Performance of a protein extracted from potatoes for fining of white musts 68
Profili aromatici e sensoriali di ecotipi di pomodoro campano 67
10th International Symposium on Grapevine Physiology and Biotechnology 67
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 66
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 65
Dealcolizzazione del vino e identità sensoriale 63
Phenolic compounds in wine 63
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 62
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 62
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 62
The role of production process and information on quality expectations and perceptions of sparkling wines 62
New insights into the formation of precipitates of quercetin in Sangiovese wines 62
Analisi di componenti odorosi mediante tecniche poli-strumentali 61
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 60
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 59
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 58
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 58
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 58
Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape 58
Influence of flavor on goat feeding preferences 57
Application of immunoblotting to the specific control of ovine casein fractionation 57
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 57
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 56
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 56
Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour 56
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 56
Evaluation of the effects of future climate change on grape quality through a physically based model application: a case study for the Aglianico grapevine in Campania region, Italy 55
Influenza del flavor sul comportamento alimentare della capra. 53
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 52
Sip volume affects oral release of wine volatiles 52
Odour-impact compounds of Gorgonzola cheese 51
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 51
An extract procedure for studying the free and glycosilated aroma compounds in grapes 50
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines 50
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 49
Differential pHmeter Determination of Residual Sugars in Wine 49
Astringency diversity of Italian red wines 49
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 48
L’aroma di frutti di bosco nel vino 48
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 48
Effect of Aging in New Oak, One Year Used Oak, Chestnut Barrels and Bottle on Color, Phenolics and Gustative Profile of Three Monovarietal Red Wines. 48
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 48
Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni 47
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 47
The influenceof malolactic fermentation and “Oenococcus oeni” strain on glycosidc aroma precursors and related volatile compounds of red wine 46
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 46
K - casein polymorphism in caprine milk 46
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 46
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 46
Il Rinascimento del Primitivo di Manduria DOC. 45
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 45
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 45
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 45
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 45
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 44
Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6 44
Selection of products presenting given flavor characteristics: an application to wine 42
Realizzazione dei testi relativi alla “Caratterizzazione sensoriale e chimicofisica dei vini rientranti nel progetto di realizzazione dell’Atlante del Vino Italiano” 42
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 42
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 42
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 42
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 41
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 41
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 41
Phenolic parameters explaining different astringency properties in red wines 41
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 40
An Improved method for thiolysis-HPLC characterization of grape seed procyanidins 40
A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins 40
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 40
NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids 40
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 40
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 39
USE OF PATATIN, A PROTEIN EXTRACTED FROM POTATO, AS ALTERNATIVE TO ANIMAL PROTEINS IN FINING OF RED WINE 39
Effect of enological tannin addition on astringency subqualities and phenolic content of red wines 39
How must pH affects the level of red wine phenols 39
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 39
Totale 6.539
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Categoria #
all - tutte 41.338
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 41.338
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020288 0 0 0 0 0 0 0 0 45 49 95 99
2020/2021760 23 50 69 64 61 101 81 18 105 62 70 56
2021/20221.303 60 11 24 13 40 49 25 55 170 94 289 473
2022/20231.395 233 118 57 87 182 181 12 126 188 78 78 55
2023/20241.274 59 147 104 50 78 205 74 140 52 65 195 105
2024/20252.558 359 419 69 84 182 272 646 412 115 0 0 0
Totale 10.106