CATALOGO DEI PRODOTTI DELLA RICERCA

Ugliano, Maurizio
 Distribuzione geografica
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Continente #
EU - Europa 1.503
NA - Nord America 897
AS - Asia 420
SA - Sud America 11
AF - Africa 8
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 2
Totale 2.846
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Nazione #
US - Stati Uniti d'America 890
GB - Regno Unito 481
CN - Cina 290
IT - Italia 268
SE - Svezia 140
FR - Francia 135
IE - Irlanda 133
RU - Federazione Russa 112
DE - Germania 99
FI - Finlandia 75
SG - Singapore 51
HK - Hong Kong 26
UA - Ucraina 14
BE - Belgio 11
JP - Giappone 10
VN - Vietnam 10
AU - Australia 5
CA - Canada 5
RO - Romania 5
SI - Slovenia 5
TH - Thailandia 5
TR - Turchia 5
BR - Brasile 4
ES - Italia 4
GR - Grecia 4
ZA - Sudafrica 4
AR - Argentina 3
AT - Austria 3
CH - Svizzera 3
IR - Iran 3
MY - Malesia 3
NL - Olanda 3
TW - Taiwan 3
ET - Etiopia 2
EU - Europa 2
GE - Georgia 2
HR - Croazia 2
HU - Ungheria 2
ID - Indonesia 2
IL - Israele 2
IN - India 2
IQ - Iraq 2
MA - Marocco 2
MX - Messico 2
NO - Norvegia 2
PE - Perù 2
PK - Pakistan 2
PT - Portogallo 2
AZ - Azerbaigian 1
CL - Cile 1
CO - Colombia 1
SA - Arabia Saudita 1
Totale 2.846
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Città #
Southend 468
Chandler 194
Dublin 133
Verona 92
Woodbridge 69
Beijing 57
Jacksonville 56
Ashburn 49
Ann Arbor 47
Lawrence 47
Princeton 47
Wilmington 47
Jinan 34
Houston 31
Singapore 31
Helsinki 29
Shenyang 28
Hong Kong 24
Nanjing 22
Sindelfingen 20
Redmond 19
Parma 14
Milan 13
New York 13
Hebei 12
Brussels 11
Chions 10
Haikou 10
Seattle 10
Nanchang 8
Redwood City 8
Tahoka 8
Tianjin 8
Tokyo 8
Rovereto 7
Dong Ket 6
Guangzhou 6
Jiaxing 6
Oberhausen 6
Padova 6
Braunschweig 5
Changsha 5
Fuzhou 5
Hangzhou 5
Ljubljana 5
Ningbo 5
Norwalk 5
Sant'Ambrogio di Valpolicella 5
Shanghai 5
Zhengzhou 5
Bad Vilbel 4
Falls Church 4
Johannesburg 4
Nagold 4
Paris 4
San Diego 4
Taizhou 4
Trieste 4
Turin 4
Xian 4
Bariloche 3
Bologna 3
Chicago 3
Dongguan 3
DuPont 3
Frankfurt am Main 3
Istanbul 3
Labege 3
Lappeenranta 3
Palermo 3
Taipei 3
Valley 3
Vienna 3
Washington 3
Adelaide 2
Amsterdam 2
Argenta 2
Athens 2
Bangkok 2
Barberino Val d'Elsa 2
Bet Dagan 2
Borgosesia 2
Boydton 2
Bresso 2
Casablanca 2
Cascina 2
Castelfranco Veneto 2
Central 2
Chiang Mai 2
Ciudad Obregón 2
Debrecen 2
Exeter 2
Fairfield 2
Faisalabad 2
Falkenstein 2
Florence 2
Forlì 2
Formia 2
Geisenheim 2
Gland 2
Totale 1.898
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Nome #
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 92
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega) 90
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines 86
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 85
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes 78
Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration 76
Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine 75
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 74
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 72
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 71
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 70
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 68
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine 68
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 66
Analysis and formation of key sulfur aroma compounds in wine 64
Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen 64
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 64
Oxygen contribution to wine aroma evolution during bottle aging 61
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 59
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 58
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 57
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 57
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 57
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen 56
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 53
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 53
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile 52
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure 50
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 50
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 48
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂ 46
Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a riesling wine 45
Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation 45
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines 45
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines 44
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage 42
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 42
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines 42
Oxygen and {SO}2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics 42
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 41
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 40
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines 40
null 39
Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry 37
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 35
Unravelling the Impact of Grape Washing, {SO}2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes 35
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 30
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations 29
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines 28
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines 27
Formation of damascenone under both commercial and model fermentation conditions 27
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 27
The macromolecular diversity of Italian monovarietal red wines 27
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 25
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin 18
Monoterpenoids and norisoprenoids in Italian red wines 17
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 13
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines 12
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 11
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 11
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 10
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 7
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 6
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 3
Totale 2.962
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Categoria #
all - tutte 13.174
article - articoli 12.653
book - libri 0
conference - conferenze 521
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 26.348
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020224 0 12 8 25 33 15 22 17 28 4 23 37
2020/2021298 34 49 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
2024/2025142 114 28 0 0 0 0 0 0 0 0 0 0
Totale 2.962