CATALOGO DEI PRODOTTI DELLA RICERCA

UGLIANO, Maurizio
 Distribuzione geografica
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Continente #
EU - Europa 3.152
NA - Nord America 1.761
AS - Asia 1.577
SA - Sud America 268
AF - Africa 51
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.841
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Nazione #
US - Stati Uniti d'America 1.709
RU - Federazione Russa 1.229
SG - Singapore 609
GB - Regno Unito 536
IT - Italia 472
CN - Cina 451
BR - Brasile 214
HK - Hong Kong 205
DE - Germania 192
FR - Francia 156
SE - Svezia 150
IE - Irlanda 135
FI - Finlandia 119
VN - Vietnam 111
CA - Canada 32
IN - India 31
KR - Corea 30
JP - Giappone 29
AR - Argentina 27
NL - Olanda 27
ES - Italia 23
ID - Indonesia 23
PL - Polonia 23
ZA - Sudafrica 20
AU - Australia 19
UA - Ucraina 18
BE - Belgio 16
MX - Messico 13
TH - Thailandia 11
GR - Grecia 10
IQ - Iraq 10
TG - Togo 10
EC - Ecuador 9
TR - Turchia 9
BD - Bangladesh 7
LT - Lituania 7
BJ - Benin 6
MO - Macao, regione amministrativa speciale della Cina 6
NZ - Nuova Zelanda 6
PT - Portogallo 6
AT - Austria 5
CH - Svizzera 5
CO - Colombia 5
IR - Iran 5
MA - Marocco 5
PK - Pakistan 5
RO - Romania 5
SI - Slovenia 5
HR - Croazia 4
IL - Israele 4
MY - Malesia 4
PH - Filippine 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
EG - Egitto 3
NO - Norvegia 3
TW - Taiwan 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
UZ - Uzbekistan 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
KE - Kenya 1
KI - Kiribati 1
LY - Libia 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
TN - Tunisia 1
TV - Tuvalu 1
XK - ???statistics.table.value.countryCode.XK??? 1
YE - Yemen 1
ZW - Zimbabwe 1
Totale 6.841
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Città #
Southend 468
Moscow 426
Singapore 239
Dallas 213
Hong Kong 201
Chandler 194
Ashburn 178
Verona 151
Dublin 135
Beijing 74
Los Angeles 71
Woodbridge 69
Jacksonville 56
Helsinki 53
Ann Arbor 47
Lawrence 47
Princeton 47
Wilmington 47
Munich 44
Ho Chi Minh City 42
New York 38
Houston 37
Jinan 34
Falkenstein 33
Milan 32
Redondo Beach 30
Shenyang 28
Tokyo 27
The Dalles 25
Hanoi 24
Nanjing 23
São Paulo 23
Parma 22
Buffalo 20
Columbus 20
Sindelfingen 20
Denver 19
London 19
Redmond 19
Santa Clara 18
Brussels 16
Warsaw 16
Johannesburg 15
Montreal 15
Seattle 15
Adelaide 14
Amsterdam 13
Chicago 13
Lappeenranta 13
Chennai 12
Hebei 12
Jakarta 12
Poplar 12
Phoenix 11
Shanghai 11
Tianjin 11
Turin 11
Boston 10
Brooklyn 10
Chions 10
Council Bluffs 10
Haikou 10
Lomé 10
Paris 10
Stockholm 10
Turku 10
Frankfurt am Main 9
Guangzhou 9
Rio de Janeiro 9
Nanchang 8
Orem 8
Redwood City 8
Tahoka 8
Brescia 7
Nuremberg 7
Rome 7
Rovereto 7
San Francisco 7
Zhengzhou 7
Atlanta 6
Bologna 6
Cotonou 6
Dong Ket 6
Hangzhou 6
Jiaxing 6
Mexico City 6
Oberhausen 6
Padova 6
Tauranga 6
Xi'an 6
Braunschweig 5
Changsha 5
Charlotte 5
Da Nang 5
Fuzhou 5
Ljubljana 5
Ningbo 5
Norwalk 5
Porto Alegre 5
San Biagio di Callalta 5
Totale 3.842
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Nome #
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines 198
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines 177
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 177
Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration 157
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 151
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 142
Analysis and formation of key sulfur aroma compounds in wine 142
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 136
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus 136
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega) 135
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 131
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 131
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 129
Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine 127
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 125
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines 122
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 121
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes 117
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 116
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 116
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile 114
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 112
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines 111
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 109
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines 106
Unravelling the Impact of Grape Washing, {SO}2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes 106
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 105
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines 105
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 103
Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen 103
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 103
Oxygen contribution to wine aroma evolution during bottle aging 102
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 101
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 101
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 99
Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation 99
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 99
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 99
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin 96
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 95
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine 95
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 93
Designing a flexible anaerobic biorefinery for the valorization of red grape marcs into biofuels and biochemicals 91
Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a riesling wine 91
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 90
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure 89
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen 89
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 86
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage 85
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 85
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 84
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations 84
Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry 80
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines 79
Oxygen and {SO}2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics 78
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 77
Decoding the Proanthocyanins Profile of Italian Red Wines 75
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 75
Monoterpenoids and norisoprenoids in Italian red wines 74
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 74
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 72
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂ 72
Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties 67
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines 66
Formation of damascenone under both commercial and model fermentation conditions 62
The macromolecular diversity of Italian monovarietal red wines 62
null 39
Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines 28
Totale 6.996
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Categoria #
all - tutte 27.380
article - articoli 26.512
book - libri 0
conference - conferenze 868
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 54.760
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021173 0 0 0 0 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
2025/20262.692 337 208 279 814 1.054 0 0 0 0 0 0 0
Totale 6.996