CATALOGO DEI PRODOTTI DELLA RICERCA

Ugliano, Maurizio
 Distribuzione geografica
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Continente #
EU - Europa 1.328
NA - Nord America 885
AS - Asia 308
SA - Sud America 11
AF - Africa 4
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 2
Totale 2.540
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Nazione #
US - Stati Uniti d'America 878
GB - Regno Unito 480
CN - Cina 262
IT - Italia 222
SE - Svezia 140
IE - Irlanda 133
FR - Francia 131
DE - Germania 92
FI - Finlandia 70
UA - Ucraina 14
BE - Belgio 10
VN - Vietnam 10
CA - Canada 5
RO - Romania 5
RU - Federazione Russa 5
SI - Slovenia 5
TH - Thailandia 5
TR - Turchia 5
BR - Brasile 4
ES - Italia 4
GR - Grecia 4
HK - Hong Kong 4
AR - Argentina 3
IR - Iran 3
MY - Malesia 3
AT - Austria 2
AU - Australia 2
CH - Svizzera 2
ET - Etiopia 2
EU - Europa 2
HR - Croazia 2
HU - Ungheria 2
ID - Indonesia 2
IL - Israele 2
IN - India 2
JP - Giappone 2
MA - Marocco 2
MX - Messico 2
NO - Norvegia 2
PE - Perù 2
PK - Pakistan 2
PT - Portogallo 2
SG - Singapore 2
TW - Taiwan 2
AZ - Azerbaigian 1
CL - Cile 1
CO - Colombia 1
NL - Olanda 1
SA - Arabia Saudita 1
Totale 2.540
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Città #
Southend 468
Chandler 194
Dublin 133
Verona 78
Woodbridge 69
Jacksonville 56
Ashburn 48
Ann Arbor 47
Lawrence 47
Princeton 47
Wilmington 47
Beijing 45
Jinan 34
Houston 31
Shenyang 28
Helsinki 24
Nanjing 22
Sindelfingen 20
Redmond 19
New York 13
Hebei 12
Milan 12
Brussels 10
Chions 10
Haikou 10
Seattle 10
Parma 9
Nanchang 8
Redwood City 8
Tahoka 8
Tianjin 8
Dong Ket 6
Guangzhou 6
Jiaxing 6
Oberhausen 6
Changsha 5
Fuzhou 5
Hangzhou 5
Ljubljana 5
Ningbo 5
Norwalk 5
Padova 5
Rovereto 5
Sant'Ambrogio di Valpolicella 5
Shanghai 5
Zhengzhou 5
Bad Vilbel 4
Falls Church 4
Nagold 4
San Diego 4
Taizhou 4
Trieste 4
Turin 4
Xian 4
Bariloche 3
Chicago 3
Dongguan 3
DuPont 3
Frankfurt am Main 3
Istanbul 3
Labege 3
Lappeenranta 3
Valley 3
Washington 3
Argenta 2
Athens 2
Bangkok 2
Barberino Val d'Elsa 2
Bet Dagan 2
Bologna 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
Formia 2
Geisenheim 2
Gland 2
Granada 2
Ho Chi Minh City 2
Hong Kong 2
Isola della Scala 2
Kashan 2
Kemerovo 2
Kota Kinabalu 2
Lanzhou 2
Licata 2
Lima 2
Malang 2
Menlo Park 2
Monzambano 2
Totale 1.788
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Nome #
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 90
The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega) 85
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 81
Oxidation Signature of Grape Must and Wine by Linear Sweep Voltammetry Using Disposable Carbon Electrodes 72
Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration 71
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 70
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 69
Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine 68
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 65
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine 65
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 65
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 62
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 62
Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen 62
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 62
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines 62
Analysis and formation of key sulfur aroma compounds in wine 61
Oxygen contribution to wine aroma evolution during bottle aging 59
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 56
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 55
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 55
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 55
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 55
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen 54
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile 49
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 49
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure 48
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 46
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂ 45
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 44
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 44
Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a riesling wine 42
Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation 42
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines 42
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage 40
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 40
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines 40
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Oxygen and {SO}2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics 39
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 38
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 38
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines 37
Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry 34
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines 33
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines 31
Unravelling the Impact of Grape Washing, {SO}2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes 31
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 27
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations 27
Untargeted voltammetric approaches for characterization of oxidation patterns in white wines 25
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 25
Formation of damascenone under both commercial and model fermentation conditions 23
The macromolecular diversity of Italian monovarietal red wines 23
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines 22
Monoterpenoids and norisoprenoids in Italian red wines 13
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 8
Totale 2.645
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Categoria #
all - tutte 10.505
article - articoli 10.058
book - libri 0
conference - conferenze 447
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 21.010
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20194 0 0 0 0 0 0 0 0 0 0 3 1
2019/2020252 28 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
2023/2024305 24 36 28 60 50 28 33 20 11 15 0 0
Totale 2.645