IRIS
MOIO, LUIGI
 Distribuzione geografica
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Continente #
AS - Asia 7.788
EU - Europa 7.277
NA - Nord America 6.559
SA - Sud America 978
AF - Africa 188
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 8
Totale 22.817
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Nazione #
US - Stati Uniti d'America 6.308
SG - Singapore 3.807
IT - Italia 2.716
RU - Federazione Russa 2.315
CN - Cina 1.363
VN - Vietnam 1.315
BR - Brasile 777
DE - Germania 640
HK - Hong Kong 622
FR - Francia 359
UA - Ucraina 267
FI - Finlandia 245
IE - Irlanda 155
CA - Canada 146
GB - Regno Unito 144
NL - Olanda 136
IN - India 111
JP - Giappone 98
AR - Argentina 72
ZA - Sudafrica 64
MX - Messico 62
KR - Corea 51
BD - Bangladesh 49
SE - Svezia 49
CI - Costa d'Avorio 46
IQ - Iraq 45
ES - Italia 44
PH - Filippine 41
PK - Pakistan 36
TR - Turchia 33
EC - Ecuador 31
ID - Indonesia 31
PL - Polonia 28
TW - Taiwan 28
TH - Thailandia 27
CH - Svizzera 26
CL - Cile 25
AT - Austria 24
BE - Belgio 21
CO - Colombia 19
PY - Paraguay 17
VE - Venezuela 17
PT - Portogallo 16
UZ - Uzbekistan 16
GR - Grecia 14
SA - Arabia Saudita 13
CZ - Repubblica Ceca 12
DZ - Algeria 12
IL - Israele 12
KE - Kenya 12
AU - Australia 11
IR - Iran 11
LT - Lituania 11
PE - Perù 10
AE - Emirati Arabi Uniti 9
NP - Nepal 9
EG - Egitto 8
ET - Etiopia 8
KZ - Kazakistan 8
AZ - Azerbaigian 7
JO - Giordania 7
MA - Marocco 7
NZ - Nuova Zelanda 7
RO - Romania 7
RS - Serbia 7
TN - Tunisia 7
CR - Costa Rica 6
DK - Danimarca 6
GE - Georgia 6
HU - Ungheria 6
NI - Nicaragua 6
EU - Europa 5
HN - Honduras 5
JM - Giamaica 5
LB - Libano 5
UY - Uruguay 5
BO - Bolivia 4
CY - Cipro 4
MY - Malesia 4
PS - Palestinian Territory 4
AL - Albania 3
AM - Armenia 3
AO - Angola 3
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
BS - Bahamas 3
DO - Repubblica Dominicana 3
MD - Moldavia 3
ME - Montenegro 3
MN - Mongolia 3
NG - Nigeria 3
TT - Trinidad e Tobago 3
BB - Barbados 2
BH - Bahrain 2
BW - Botswana 2
CD - Congo 2
HR - Croazia 2
LU - Lussemburgo 2
MK - Macedonia 2
NO - Norvegia 2
Totale 22.774
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Città #
Singapore 1.718
San Jose 1.134
Hong Kong 605
Moscow 585
Chandler 497
Ashburn 450
Ho Chi Minh City 354
Hanoi 303
Beijing 258
Santa Clara 244
Naples 230
The Dalles 209
Hefei 204
Napoli 197
Lauterbourg 189
Jacksonville 188
Millbury 168
Princeton 168
Los Angeles 157
Milan 157
Boston 144
Nanjing 139
Rome 122
Buffalo 79
New York 79
São Paulo 78
Tokyo 78
Ann Arbor 76
Amsterdam 74
Redondo Beach 71
Dallas 69
Wilmington 67
Da Nang 64
Ottawa 57
Des Moines 55
Haiphong 52
Council Bluffs 48
Munich 48
Woodbridge 46
Seattle 45
Helsinki 42
Orem 41
Nanchang 40
Mexico City 36
Seoul 36
Houston 35
Lawrence 35
Brooklyn 33
Florence 32
Frankfurt am Main 31
Palermo 29
Dong Ket 28
Salerno 28
Kunming 26
Shenyang 26
Turku 25
Dublin 24
Falkenstein 24
Hebei 24
Johannesburg 24
Turin 24
Kitchener 23
Norwalk 23
Pune 23
Tianjin 23
Can Tho 22
Chicago 22
Jiaxing 22
London 22
Montreal 22
Stockholm 22
Bari 21
Changsha 21
Warsaw 21
Belo Horizonte 20
Brescia 20
Chennai 20
Krefeld 20
Nuremberg 20
Nürnberg 20
Padova 20
Redwood City 20
Biên Hòa 19
Bologna 19
Caserta 19
Guangzhou 19
Rio de Janeiro 19
Torino 19
Baghdad 18
Hải Dương 18
Rimini 18
Kronberg 17
Lappeenranta 17
Poplar 17
Hangzhou 16
San Francisco 16
Atlanta 15
Pellezzano 14
Toronto 14
Vienna 14
Totale 10.904
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Nome #
L'aroma del liquore di limoni (Limoncello) 780
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 297
Identità sensoriale del vino e nuove tecnologie 211
Quality control of ricotta cheese based on protein composition 188
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 188
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 183
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 170
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 164
Atlante dei territori del vino italiano 164
Dealcolizzazione del vino e identità sensoriale 156
L'aroma dell'uva e del vino Fiano 155
10th International Symposium on Grapevine Physiology and Biotechnology 155
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 154
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 150
Monoterpenoids and norisoprenoids in Italian red wines 149
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 146
Performance of a protein extracted from potatoes for fining of white musts 145
Problematiche relative alla trasformazione del latte ovino 143
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 142
A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting 139
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 139
New insights into the formation of precipitates of quercetin in Sangiovese wines 138
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 135
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 135
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 133
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
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 131
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 131
Influence of enological practices on ochratoxin A concentration in wine 130
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 129
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 128
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 126
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 126
Aromi e polifenoli 126
Sensing at Your Fingertip: On-Glove Electrochemical Sensor for Copper Detection on Vine Leaves 124
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 124
Alternative Methods to SO2 for Microbiological Stabilization of Wine 124
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 124
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 123
Analisi di componenti odorosi mediante tecniche poli-strumentali 122
Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape 122
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 121
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 120
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 119
Treatment by fining agents of red wine affected by phenolic off-odour 119
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 119
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 119
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 119
Il colore e l'odore del Primitivo 118
Astringency diversity of Italian red wines 118
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 117
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 115
Influenza del flavor sul comportamento alimentare della capra. 115
Influenza dell'epoca di defogliazione della Chiavennasca e della disidratazione sulla frazione volatile e sull'attività della lipossigenasi e alcol deidrogenasi dell'uva 115
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 115
How acetaldehyde reacts with low molecular weight phenolics in white and red wines 115
Comparison of solvent performance in the extraction of free and glycosidically bound volatiles from grape skins 114
The role of production process and information on quality expectations and perceptions of sparkling wines 113
Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics 112
Aroma of Aglianico and Uva di Troia grapes by aromatic series 112
Effect of different enological tannins on oxygen consumption, phenolic compounds, color and astringency evolution of aglianico wine 112
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 111
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 111
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 111
Exploring cheese and red wine pairing by an in vitro simulation of tasting 110
Variabili enologiche e qualità aromatica del vino Fiano 110
IL COLORE DEL FIANO 110
Phenolic parameters explaining different astringency properties in red wines 110
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 109
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 109
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 109
How must pH affects the level of red wine phenols 109
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 109
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 108
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 107
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 107
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 106
The management of dissolved oxygen by a polypropylene hollow fiber membrane contactor affects wine aging 106
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 105
USE OF PATATIN, A PROTEIN EXTRACTED FROM POTATO, AS ALTERNATIVE TO ANIMAL PROTEINS IN FINING OF RED WINE 105
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 105
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 105
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 104
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) 104
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization 103
Profili aromatici e sensoriali di ecotipi di pomodoro campano 103
Application of immunoblotting to the specific control of ovine casein fractionation 103
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 103
Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition 103
Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio 102
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 102
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 101
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 101
Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights 101
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition 100
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 100
Influence of flavor on goat feeding preferences 99
L’aroma di frutti di bosco nel vino 99
Il Rinascimento del Primitivo di Manduria DOC. 99
Totale 13.138
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Categoria #
all - tutte 70.197
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 70.197
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021188 0 0 0 0 0 0 0 0 0 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
2024/20255.878 359 419 69 84 182 272 646 412 438 583 1.944 470
2025/20269.764 1.187 801 1.029 958 1.691 349 1.206 623 1.238 682 0 0
Totale 23.190