CATALOGO DEI PRODOTTI DELLA RICERCA

UGLIANO, Maurizio
 Distribuzione geografica
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Continente #
EU - Europa 1.977
NA - Nord America 1.419
AS - Asia 1.276
SA - Sud America 188
AF - Africa 33
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 3
Totale 4.914
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Nazione #
US - Stati Uniti d'America 1.384
GB - Regno Unito 502
SG - Singapore 481
IT - Italia 460
CN - Cina 399
HK - Hong Kong 203
RU - Federazione Russa 180
DE - Germania 164
BR - Brasile 162
FR - Francia 151
SE - Svezia 144
IE - Irlanda 135
FI - Finlandia 114
VN - Vietnam 40
KR - Corea 30
NL - Olanda 22
CA - Canada 20
JP - Giappone 19
ES - Italia 17
BE - Belgio 16
IN - India 16
UA - Ucraina 16
ID - Indonesia 14
ZA - Sudafrica 13
GR - Grecia 10
TG - Togo 10
TH - Thailandia 10
AR - Argentina 9
IQ - Iraq 9
AU - Australia 8
MX - Messico 8
PL - Polonia 8
TR - Turchia 8
MO - Macao, regione amministrativa speciale della Cina 6
NZ - Nuova Zelanda 6
AT - Austria 5
CH - Svizzera 5
EC - Ecuador 5
IR - Iran 5
PK - Pakistan 5
PT - Portogallo 5
RO - Romania 5
SI - Slovenia 5
BD - Bangladesh 4
HR - Croazia 4
MA - Marocco 4
PH - Filippine 4
VE - Venezuela 4
IL - Israele 3
MY - Malesia 3
NO - Norvegia 3
TW - Taiwan 3
AZ - Azerbaigian 2
CL - Cile 2
CO - Colombia 2
CU - Cuba 2
ET - Etiopia 2
EU - Europa 2
GE - Georgia 2
HU - Ungheria 2
LB - Libano 2
LT - Lituania 2
NC - Nuova Caledonia 2
PE - Perù 2
PY - Paraguay 2
SA - Arabia Saudita 2
UZ - Uzbekistan 2
AM - Armenia 1
BB - Barbados 1
BG - Bulgaria 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
PA - Panama 1
TN - Tunisia 1
TV - Tuvalu 1
XK - ???statistics.table.value.countryCode.XK??? 1
YE - Yemen 1
ZW - Zimbabwe 1
Totale 4.914
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Città #
Southend 468
Singapore 223
Hong Kong 199
Chandler 194
Dallas 192
Verona 151
Dublin 135
Ashburn 83
Woodbridge 69
Beijing 66
Jacksonville 56
Helsinki 52
Ann Arbor 47
Lawrence 47
Princeton 47
Wilmington 47
Munich 44
Los Angeles 37
Jinan 34
Houston 31
Milan 29
Shenyang 28
The Dalles 25
Nanjing 22
Parma 22
Columbus 20
Sindelfingen 20
São Paulo 20
New York 19
Redmond 19
Tokyo 17
Brussels 16
Santa Clara 15
Redondo Beach 14
Buffalo 13
Hebei 12
Ho Chi Minh City 12
Jakarta 11
Seattle 11
Turin 11
Chions 10
Council Bluffs 10
Haikou 10
Lappeenranta 10
Lomé 10
Frankfurt am Main 9
Guangzhou 9
Shanghai 9
Turku 9
Amsterdam 8
Boston 8
Johannesburg 8
Nanchang 8
Redwood City 8
Tahoka 8
Tianjin 8
Brescia 7
Chicago 7
London 7
Nuremberg 7
Rovereto 7
Zhengzhou 7
Bologna 6
Dong Ket 6
Falkenstein 6
Hangzhou 6
Hanoi 6
Jiaxing 6
Oberhausen 6
Padova 6
Rio de Janeiro 6
Tauranga 6
Braunschweig 5
Changsha 5
Charlotte 5
Fuzhou 5
Ljubljana 5
Montreal 5
Ningbo 5
Norwalk 5
Paris 5
Rome 5
San Biagio di Callalta 5
San Francisco 5
Sant'Ambrogio di Valpolicella 5
Xi'an 5
Adelaide 4
Athens 4
Bad Vilbel 4
Bangkok 4
Brooklyn 4
Cagayan de Oro 4
Cape Town 4
Chennai 4
Darmstadt 4
Falls Church 4
Henrico 4
Lodz 4
Madrid 4
Mantova 4
Totale 2.948
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Nome #
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines 171
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines 133
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 131
Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration 122
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega) 117
Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine 113
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 105
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 103
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 102
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes 100
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 96
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 94
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 93
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 90
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 89
Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen 88
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 88
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 88
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 87
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 87
Oxygen contribution to wine aroma evolution during bottle aging 86
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 86
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile 85
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine 84
Analysis and formation of key sulfur aroma compounds in wine 83
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 83
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 83
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 82
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen 78
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines 78
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines 78
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 78
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines 76
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 76
Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a riesling wine 75
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 74
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure 73
Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation 72
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines 72
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage 69
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines 69
Unravelling the Impact of Grape Washing, {SO}2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes 69
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 68
Oxygen and {SO}2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics 68
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 65
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations 65
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 64
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 62
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 59
Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry 58
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂ 57
The macromolecular diversity of Italian monovarietal red wines 53
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 52
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin 51
Formation of damascenone under both commercial and model fermentation conditions 51
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 50
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 46
Monoterpenoids and norisoprenoids in Italian red wines 45
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines 45
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 43
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 42
null 39
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 38
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 35
Decoding the Proanthocyanins Profile of Italian Red Wines 32
Designing a flexible anaerobic biorefinery for the valorization of red grape marcs into biofuels and biochemicals 31
Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties 30
Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines 14
Totale 5.069
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Categoria #
all - tutte 23.467
article - articoli 22.696
book - libri 0
conference - conferenze 771
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 46.934
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021215 0 0 9 33 50 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
2025/2026765 337 208 220 0 0 0 0 0 0 0 0 0
Totale 5.069