CATALOGO DEI PRODOTTI DELLA RICERCA

UGLIANO, Maurizio
 Distribuzione geografica
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Continente #
EU - Europa 3.257
NA - Nord America 1.864
AS - Asia 1.679
SA - Sud America 277
AF - Africa 56
OC - Oceania 31
Continente sconosciuto - Info sul continente non disponibili 3
Totale 7.167
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Nazione #
US - Stati Uniti d'America 1.808
RU - Federazione Russa 1.314
SG - Singapore 675
GB - Regno Unito 538
IT - Italia 478
CN - Cina 460
BR - Brasile 220
HK - Hong Kong 205
DE - Germania 194
FR - Francia 156
SE - Svezia 151
IE - Irlanda 135
VN - Vietnam 129
FI - Finlandia 119
CA - Canada 34
IN - India 32
KR - Corea 30
JP - Giappone 29
NL - Olanda 29
AR - Argentina 28
ES - Italia 26
ID - Indonesia 23
PL - Polonia 23
ZA - Sudafrica 21
AU - Australia 20
UA - Ucraina 19
BE - Belgio 16
MX - Messico 15
IQ - Iraq 11
TH - Thailandia 11
EC - Ecuador 10
GR - Grecia 10
TG - Togo 10
TR - Turchia 10
BD - Bangladesh 9
LT - Lituania 8
AT - Austria 7
MA - Marocco 7
BJ - Benin 6
MO - Macao, regione amministrativa speciale della Cina 6
NZ - Nuova Zelanda 6
PT - Portogallo 6
CH - Svizzera 5
CO - Colombia 5
IR - Iran 5
PK - Pakistan 5
RO - Romania 5
SI - Slovenia 5
UZ - Uzbekistan 5
HR - Croazia 4
IL - Israele 4
MY - Malesia 4
PH - Filippine 4
TW - Taiwan 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
EG - Egitto 3
KE - Kenya 3
NO - Norvegia 3
AZ - Azerbaigian 2
BG - Bulgaria 2
CU - Cuba 2
ET - Etiopia 2
EU - Europa 2
GE - Georgia 2
GY - Guiana 2
HU - Ungheria 2
KZ - Kazakistan 2
LB - Libano 2
NC - Nuova Caledonia 2
PE - Perù 2
PY - Paraguay 2
SA - Arabia Saudita 2
AL - Albania 1
AM - Armenia 1
BB - Barbados 1
BW - Botswana 1
CZ - Repubblica Ceca 1
DM - Dominica 1
DO - Repubblica Dominicana 1
JM - Giamaica 1
JO - Giordania 1
KI - Kiribati 1
LY - Libia 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
TN - Tunisia 1
TV - Tuvalu 1
UY - Uruguay 1
VU - Vanuatu 1
XK - ???statistics.table.value.countryCode.XK??? 1
YE - Yemen 1
ZW - Zimbabwe 1
Totale 7.167
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Città #
Southend 468
Moscow 442
Singapore 304
Dallas 213
Ashburn 205
Hong Kong 201
Chandler 194
Verona 151
Dublin 135
Beijing 74
Los Angeles 73
Woodbridge 69
Jacksonville 56
Helsinki 53
Ho Chi Minh City 50
The Dalles 50
New York 48
Ann Arbor 47
Lawrence 47
Princeton 47
Wilmington 47
Munich 44
Houston 37
Jinan 34
Falkenstein 33
Milan 32
Redondo Beach 30
Shenyang 28
Hanoi 27
Tokyo 27
São Paulo 24
Nanjing 23
Parma 23
Santa Clara 21
Buffalo 20
Columbus 20
Denver 20
Sindelfingen 20
London 19
Redmond 19
Chicago 17
Brussels 16
Johannesburg 16
Montreal 16
Warsaw 16
Adelaide 15
Seattle 15
Amsterdam 13
Lappeenranta 13
Phoenix 13
Poplar 13
Tianjin 13
Brooklyn 12
Chennai 12
Hebei 12
Jakarta 12
Orem 12
Shanghai 11
Stockholm 11
Turin 11
Boston 10
Chions 10
Council Bluffs 10
Guangzhou 10
Haikou 10
Lomé 10
Paris 10
Turku 10
Frankfurt am Main 9
Rio de Janeiro 9
Nanchang 8
Nuremberg 8
Redwood City 8
Tahoka 8
Atlanta 7
Bologna 7
Brescia 7
Da Nang 7
Mexico City 7
Rome 7
Rovereto 7
San Francisco 7
Zhengzhou 7
Cotonou 6
Dong Ket 6
Hangzhou 6
Jiaxing 6
Oberhausen 6
Padova 6
Tauranga 6
Xi'an 6
Braunschweig 5
Changsha 5
Charlotte 5
Fuzhou 5
Ljubljana 5
Manchester 5
Ningbo 5
Norwalk 5
Porto Alegre 5
Totale 4.030
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Nome #
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines 203
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines 188
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 184
Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration 166
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy 158
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 148
Analysis and formation of key sulfur aroma compounds in wine 147
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 146
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 143
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega) 141
Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae 139
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 136
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 133
Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast 132
Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine 132
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines 129
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 127
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes 126
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 122
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile 121
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 120
Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen 117
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines 117
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 112
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines 110
Unravelling the Impact of Grape Washing, {SO}2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes 110
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 108
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines 108
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 107
Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen 107
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 107
Oxygen contribution to wine aroma evolution during bottle aging 107
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 106
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 105
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 104
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 104
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 104
Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation 103
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin 101
Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines 99
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 99
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine 98
Designing a flexible anaerobic biorefinery for the valorization of red grape marcs into biofuels and biochemicals 97
Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a riesling wine 93
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen 93
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure 92
Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine 91
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 90
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 90
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 89
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage 88
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations 88
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines 82
Oxygen and {SO}2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics 82
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 82
Decoding the Proanthocyanins Profile of Italian Red Wines 81
Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry 81
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 79
Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation 78
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 78
Monoterpenoids and norisoprenoids in Italian red wines 76
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂ 75
Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties 72
Formation of damascenone under both commercial and model fermentation conditions 67
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines 66
The macromolecular diversity of Italian monovarietal red wines 64
null 39
Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines 34
Sustainable Production of Bio-Based Geraniol: Heterologous Expression of Early Terpenoid Pathway Enzymes in Chlamydomonas reinhardtii 2
Totale 7.323
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Categoria #
all - tutte 28.225
article - articoli 27.332
book - libri 0
conference - conferenze 893
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 56.450
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021123 0 0 0 0 0 22 4 9 18 11 46 13
2021/2022283 9 75 10 10 12 13 7 17 16 14 19 81
2022/2023896 56 73 98 108 56 192 20 76 89 48 36 44
2023/2024480 24 36 28 60 50 28 33 20 11 29 133 28
2024/20251.484 114 83 65 250 47 79 92 72 164 114 120 284
2025/20263.019 337 208 279 814 1.160 221 0 0 0 0 0 0
Totale 7.323