CATALOGO DEI PRODOTTI DELLA RICERCA

UGLIANO, Maurizio
 Distribuzione geografica
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Continente #
EU - Europa 3.442
NA - Nord America 2.517
AS - Asia 2.078
SA - Sud America 321
AF - Africa 88
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.481
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Nazione #
US - Stati Uniti d'America 2.451
RU - Federazione Russa 1.315
SG - Singapore 830
IT - Italia 577
GB - Regno Unito 555
CN - Cina 490
BR - Brasile 246
HK - Hong Kong 225
VN - Vietnam 220
DE - Germania 198
FR - Francia 182
SE - Svezia 153
IE - Irlanda 138
FI - Finlandia 121
KR - Corea 63
IN - India 46
CA - Canada 36
ES - Italia 35
JP - Giappone 35
NL - Olanda 33
AR - Argentina 32
ID - Indonesia 26
UA - Ucraina 24
PL - Polonia 23
ZA - Sudafrica 23
AU - Australia 21
IQ - Iraq 21
MX - Messico 20
BD - Bangladesh 16
BE - Belgio 16
TR - Turchia 16
EC - Ecuador 12
NG - Nigeria 12
TH - Thailandia 12
GR - Grecia 10
MA - Marocco 10
PK - Pakistan 10
TG - Togo 10
LT - Lituania 9
CH - Svizzera 8
CO - Colombia 8
MY - Malesia 8
RO - Romania 8
AT - Austria 7
CL - Cile 7
KE - Kenya 7
VE - Venezuela 7
BJ - Benin 6
EG - Egitto 6
MO - Macao, regione amministrativa speciale della Cina 6
NZ - Nuova Zelanda 6
PH - Filippine 6
PT - Portogallo 6
AE - Emirati Arabi Uniti 5
IR - Iran 5
SA - Arabia Saudita 5
SI - Slovenia 5
UZ - Uzbekistan 5
HR - Croazia 4
IL - Israele 4
LB - Libano 4
TN - Tunisia 4
TW - Taiwan 4
HU - Ungheria 3
NO - Norvegia 3
PE - Perù 3
PY - Paraguay 3
SN - Senegal 3
AL - Albania 2
AZ - Azerbaigian 2
BG - Bulgaria 2
CU - Cuba 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
EU - Europa 2
GA - Gabon 2
GE - Georgia 2
GY - Guiana 2
JO - Giordania 2
KZ - Kazakistan 2
NC - Nuova Caledonia 2
NP - Nepal 2
OM - Oman 2
AM - Armenia 1
BB - Barbados 1
BH - Bahrain 1
BW - Botswana 1
CZ - Repubblica Ceca 1
DM - Dominica 1
GT - Guatemala 1
JM - Giamaica 1
KH - Cambogia 1
KI - Kiribati 1
LV - Lettonia 1
LY - Libia 1
NI - Nicaragua 1
PA - Panama 1
RS - Serbia 1
TV - Tuvalu 1
Totale 8.476
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Città #
Southend 468
Moscow 442
Singapore 437
Ashburn 388
San Jose 301
Verona 224
Dallas 219
Hong Kong 216
Chandler 194
Dublin 138
The Dalles 95
Los Angeles 87
Ho Chi Minh City 80
Beijing 75
Woodbridge 69
Hanoi 56
Jacksonville 56
New York 56
Helsinki 55
Ann Arbor 47
Lawrence 47
Princeton 47
Wilmington 47
Munich 44
Houston 39
Milan 35
Jinan 34
Falkenstein 33
Council Bluffs 32
Tokyo 32
Redondo Beach 30
Shenyang 28
São Paulo 27
Buffalo 25
Santa Clara 25
Nanjing 23
Parma 23
London 22
Denver 21
Columbus 20
Sindelfingen 20
Redmond 19
Chicago 18
Montreal 18
Orem 18
Johannesburg 17
Brussels 16
Seattle 16
Warsaw 16
Adelaide 15
Chennai 15
Phoenix 15
Guangzhou 14
Paris 14
Tianjin 14
Amsterdam 13
Da Nang 13
Lappeenranta 13
Poplar 13
Stockholm 13
Brooklyn 12
Frankfurt am Main 12
Hebei 12
Jakarta 12
Shanghai 12
Turin 12
Rio de Janeiro 11
Abuja 10
Boston 10
Chions 10
Haikou 10
Lomé 10
Madrid 10
Turku 10
Montpellier 9
San Francisco 9
Baghdad 8
Nanchang 8
Nuremberg 8
Redwood City 8
Rome 8
Tahoka 8
Zhengzhou 8
Atlanta 7
Bologna 7
Brescia 7
Hangzhou 7
Manchester 7
Mexico City 7
Rovereto 7
Xi'an 7
Charlotte 6
Cotonou 6
Dong Ket 6
Jiaxing 6
Kuala Lumpur 6
Oberhausen 6
Padova 6
Shenzhen 6
Tauranga 6
Totale 4.984
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Nome #
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines 243
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines 220
Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration 208
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 208
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 187
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 177
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 173
Analysis and formation of key sulfur aroma compounds in wine 172
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 169
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines 160
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega) 158
Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine 157
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 156
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 154
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 153
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 150
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 145
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 143
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 143
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes 143
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 138
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile 136
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines 135
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines 134
Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation 133
Designing a flexible anaerobic biorefinery for the valorization of red grape marcs into biofuels and biochemicals 130
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 129
Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen 128
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 127
Unravelling the Impact of Grape Washing, {SO}2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes 125
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin 124
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 124
Oxygen contribution to wine aroma evolution during bottle aging 124
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 122
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines 122
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 119
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 118
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 115
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 115
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 115
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 114
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 113
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 111
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine 110
Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a riesling wine 110
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 109
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 108
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure 105
Decoding the Proanthocyanins Profile of Italian Red Wines 104
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen 104
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines 101
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 101
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations 101
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 101
Monoterpenoids and norisoprenoids in Italian red wines 98
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage 98
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 97
Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties 96
Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry 94
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 94
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 93
Formation of damascenone under both commercial and model fermentation conditions 91
Oxygen and {SO}2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics 90
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines 88
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂ 85
The macromolecular diversity of Italian monovarietal red wines 73
Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines 56
null 39
Sustainable Production of Bio-Based Geraniol: Heterologous Expression of Early Terpenoid Pathway Enzymes in Chlamydomonas reinhardtii 21
Totale 8.637
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Categoria #
all - tutte 31.077
article - articoli 30.123
book - libri 0
conference - conferenze 954
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 62.154
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202170 0 0 0 0 0 0 0 0 0 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
2025/20264.333 337 208 279 814 1.160 252 393 276 347 267 0 0
Totale 8.637