IRIS
PIOMBINO, Paola
 Distribuzione geografica
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Continente #
EU - Europa 2.056
NA - Nord America 1.628
AS - Asia 299
AF - Africa 23
SA - Sud America 17
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.035
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Nazione #
US - Stati Uniti d'America 1.578
IT - Italia 1.245
DE - Germania 313
CN - Cina 206
UA - Ucraina 125
FI - Finlandia 112
IE - Irlanda 88
CA - Canada 49
GB - Regno Unito 45
NL - Olanda 37
SG - Singapore 37
CI - Costa d'Avorio 21
FR - Francia 20
ES - Italia 18
BE - Belgio 11
IN - India 11
AU - Australia 10
CH - Svizzera 10
VN - Vietnam 8
PT - Portogallo 7
TR - Turchia 7
AR - Argentina 6
CL - Cile 6
IL - Israele 6
JP - Giappone 6
HK - Hong Kong 5
SE - Svezia 5
TW - Taiwan 5
BR - Brasile 4
CZ - Repubblica Ceca 3
GR - Grecia 3
HU - Ungheria 3
PL - Polonia 3
BG - Bulgaria 2
CY - Cipro 2
ID - Indonesia 2
RU - Federazione Russa 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
CO - Colombia 1
DK - Danimarca 1
EU - Europa 1
IR - Iran 1
KR - Corea 1
MA - Marocco 1
MD - Moldavia 1
MX - Messico 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PK - Pakistan 1
RS - Serbia 1
Totale 4.035
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Città #
Chandler 269
Jacksonville 130
Napoli 117
Princeton 102
Millbury 91
Nanjing 70
Boston 64
Naples 57
Rome 44
Woodbridge 43
Ann Arbor 41
Ashburn 38
Milan 36
Wilmington 32
Amsterdam 30
Nanchang 30
Ottawa 25
Beijing 24
Des Moines 24
Kitchener 23
Krefeld 20
Nürnberg 20
Houston 18
Rimini 18
Salerno 18
Seattle 18
Florence 17
Redwood City 16
Lawrence 15
Norwalk 15
Palermo 15
Caserta 14
Pellezzano 14
Torino 14
Alessandria 12
Shenyang 12
Hebei 11
Jiaxing 11
Acerra 10
Helsinki 10
Kronberg 10
Kunming 10
Tianjin 10
Bologna 9
Brescia 9
Changsha 9
Falls Church 9
Bari 8
Castellammare Di Stabia 8
Dong Ket 8
Leawood 8
Padova 8
San Salvatore Telesino 8
Verona 8
Amalfi 7
Hangzhou 7
Orange 7
Freiburg im Breisgau 6
New York 6
Trento 6
Arpaia 5
Campora 5
Fairfield 5
Hong Kong 5
Lappeenranta 5
Turin 5
Bassano Del Grappa 4
Benevento 4
Brussels 4
Busto Arsizio 4
Casoria 4
Catania 4
Chennai 4
College Station 4
Dalmine 4
Duncan 4
Genova 4
Gignod 4
Gragnano 4
Marano di Napoli 4
Meta 4
Nocera Superiore 4
Piove Di Sacco 4
Signa 4
Telese 4
Teramo 4
Toenisvorst 4
Véry 4
Afragola 3
Angri 3
Baltar 3
Bergamo 3
Bolzano 3
Budapest 3
Cagliari 3
Casal di Principe 3
Changchun 3
Cogorno 3
Como 3
Costa Mesa 3
Totale 1.903
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Nome #
L'aroma del liquore di limoni (Limoncello) 516
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 209
Aromi e polifenoli 73
Monoterpenoids and norisoprenoids in Italian red wines 71
Treatment by fining agents of red wine affected by phenolic off-odour 71
Il colore e l'odore del Primitivo 68
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by gas chromatography-SIM/Mass Spectrometry analysis 67
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 67
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 66
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 66
L'aroma dell'uva e del vino Fiano 66
Profili aromatici e sensoriali di ecotipi di pomodoro campano 57
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 55
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 54
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 53
Evaluation of salivary adiponectin profile in obese patients 50
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 50
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 49
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 49
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 45
Analysis of aroma compounds by APCI/MS. Interface for in vivo analysis of human breath volatile content 45
The role of production process and information on quality expectations and perceptions of sparkling wines 45
Odour-impact compounds of Gorgonzola cheese 44
Dealcolizzazione del vino e identità sensoriale 44
Sip volume affects oral release of wine volatiles 42
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 41
Bacterial populations and the volatilome associated to meat spoilage 41
The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals 41
1-methylcyclopropene improves postharvest performances and sensorial attributes of annurca-type apples exposed to the traditional reddening in open-field melaio 39
Differential pHmeter Determination of Residual Sugars in Wine 38
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 37
L’aroma di frutti di bosco nel vino 36
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 36
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 36
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 36
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 34
Selection of products presenting given flavor characteristics: an application to wine 33
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 33
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 33
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 33
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 32
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian wines from Italian native grapes by gas-chromatography/SIM-Mass spectrometry analysis 32
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 32
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 32
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 31
Application of an analytical method for the simultaneous determination of off-flavour volatiles geosmin, 4-ethylphenol and 4-ethylguaiacol, and of target wine aroma volatiles 31
Sensory Study On Partial Dealcoholization Of Wine By Osmotic Distillation Process. 31
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 31
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 30
Astringency diversity of Italian red wines 30
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 29
Phenolic parameters explaining different astringency properties in red wines 29
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches 29
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 28
A communal catalogue reveals Earth's multiscale microbial diversity 28
Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs 28
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 28
The aroma of Nero di Troia red wine: study of its main odorants using sensory and instrumental analysis 27
Berry aroma of wine: sensory and olfactory analysis 27
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 26
Saliva from obese individuals suppresses the release of aroma compounds from wine 26
Investigating on taste and odor in subjects with different BMI 26
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 25
Measuring temporality of sensation in wine 24
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 23
Obesità - percezione sensoriale, ruolo della composizione della saliva , individuazione di alimenti naturalmente dotati di potere appagante 23
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 22
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 22
Variabili enologiche e qualità aromatica del vino Fiano 21
Analytical and Sensorial Evaluation of Remedial Treatments for White and Red Wines Contaminated by Geosmin. 21
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 21
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 21
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 21
Analysis of aroma compounds by APCI/MS: Interface for in vivo analysis of human breath volatile content 20
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 20
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 20
Protezione antiossidante del mosto e shelf-life odorosa del vino 19
Studio delle relazioni aromatiche tra materia prima e prodotto finito 19
Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights 19
Sensory profiling, volatiles and odour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurized ewes’ milk 18
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 18
Free and enzymatically hydrolysed volatile compounds of sweet wines from Malvasia and Muscat grapes (Vitis vinifera L.) grown in Sardinia 18
Study of the effect of partial dealcoholization by membrane contactor technique on sensory profile and volatile composition of red wines 18
Identificazione del 4,5-dimetil-tetraidro-2,3-furanedione (sotolone) come compoente di impatto odoroso del Vin Santo toscano 18
Sensory properties and aroma compounds of sweet Fiano wine 17
The diversity of tannins in Italian red wines: chemical and sensory characteristics 17
Influence of different clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 16
Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentration 16
Occurrence of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian monovarietal wines 16
Evaluation of sensorial typicalness of traditional Italian tomato ecotypes by the application of headspace-solid phase microextraction and gas-chromatography / olfactometry (HS-SPME, GC/O) 16
Effect of different conditions of dehydration on the volatile composition of Nebbiolo grapes (Vitis vinifera L.) 16
Influenza dell'epoca di defogliazione della Chiavennasca e della disidratazione sulla frazione volatile e sull'attività della lipossigenasi e alcol deidrogenasi dell'uva 16
Impatto del metodo di chiarifica sui precursori di aromi 16
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 16
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry 16
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 15
Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries 15
The effects of pomace contact and heat treatment during vinification on the concentration of Aglianico (Vitis vinifera L.) aroma compounds and glycoconyugates 15
Management of vinification and stabilization to preserve aroma characteristic of dehydrated grape 15
Odorants characterization of dehydrated grapes and corresponding wines, and management of vinification and stabilization to preserve aroma 15
Totale 3.916
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Categoria #
all - tutte 14.265
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 14.265
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201952 0 0 0 0 0 0 0 0 0 0 32 20
2019/2020510 142 17 39 18 44 26 18 20 29 45 56 56
2020/2021504 18 31 44 59 32 74 50 15 64 39 53 25
2021/2022707 24 4 8 6 36 26 16 26 115 38 147 261
2022/2023750 139 64 31 58 85 125 9 40 84 41 50 24
2023/2024588 34 79 71 37 52 109 58 75 28 33 12 0
Totale 4.235