IRIS
PIOMBINO, Paola
 Distribuzione geografica
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Continente #
EU - Europa 4.076
AS - Asia 3.452
NA - Nord America 2.809
SA - Sud America 542
AF - Africa 92
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.988
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Nazione #
US - Stati Uniti d'America 2.685
SG - Singapore 2.040
IT - Italia 1.624
RU - Federazione Russa 1.280
CN - Cina 651
BR - Brasile 446
DE - Germania 389
HK - Hong Kong 342
VN - Vietnam 217
FI - Finlandia 146
UA - Ucraina 139
IE - Irlanda 90
GB - Regno Unito 86
CA - Canada 80
NL - Olanda 77
FR - Francia 62
IN - India 37
AR - Argentina 36
ES - Italia 33
ZA - Sudafrica 32
MX - Messico 26
CI - Costa d'Avorio 23
JP - Giappone 22
SE - Svezia 22
CH - Svizzera 21
KR - Corea 21
CL - Cile 19
TR - Turchia 16
BE - Belgio 15
EC - Ecuador 14
PL - Polonia 14
PT - Portogallo 14
AU - Australia 13
BD - Bangladesh 12
IQ - Iraq 12
PK - Pakistan 12
AT - Austria 11
ID - Indonesia 11
LT - Lituania 9
TW - Taiwan 8
CO - Colombia 7
CZ - Repubblica Ceca 7
DZ - Algeria 7
SA - Arabia Saudita 7
VE - Venezuela 7
HU - Ungheria 6
IL - Israele 6
RS - Serbia 6
GR - Grecia 5
NP - Nepal 5
PY - Paraguay 5
TN - Tunisia 5
AE - Emirati Arabi Uniti 4
EG - Egitto 4
JO - Giordania 4
KE - Kenya 4
MA - Marocco 4
PE - Perù 4
TT - Trinidad e Tobago 4
AL - Albania 3
AZ - Azerbaigian 3
BG - Bulgaria 3
HN - Honduras 3
NI - Nicaragua 3
PH - Filippine 3
RO - Romania 3
UZ - Uzbekistan 3
BO - Bolivia 2
CR - Costa Rica 2
CY - Cipro 2
ET - Etiopia 2
GT - Guatemala 2
KZ - Kazakistan 2
LB - Libano 2
LV - Lettonia 2
MD - Moldavia 2
MY - Malesia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
UY - Uruguay 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BF - Burkina Faso 1
BJ - Benin 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BW - Botswana 1
CD - Congo 1
DJ - Gibuti 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EU - Europa 1
GA - Gabon 1
GE - Georgia 1
GH - Ghana 1
HR - Croazia 1
IR - Iran 1
JM - Giamaica 1
Totale 10.978
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Città #
Singapore 878
Hong Kong 340
Moscow 319
Chandler 269
Ashburn 179
Jacksonville 131
Beijing 126
Naples 123
Hefei 119
Napoli 117
Santa Clara 114
Princeton 101
Millbury 91
Milan 87
Los Angeles 83
Rome 82
Boston 75
Nanjing 70
Ho Chi Minh City 62
Dallas 58
Hanoi 56
Redondo Beach 49
São Paulo 45
Buffalo 44
Woodbridge 43
Seattle 42
Ann Arbor 41
New York 39
Amsterdam 33
Wilmington 33
Munich 31
Nanchang 30
The Dalles 29
Houston 27
Ottawa 25
Des Moines 24
Salerno 24
Kitchener 23
Florence 21
Helsinki 21
Palermo 21
Krefeld 20
Nürnberg 20
San Jose 19
Rimini 18
Seoul 18
Belo Horizonte 16
Brooklyn 16
Caserta 16
Mexico City 16
Redwood City 16
Lawrence 15
Norwalk 15
Turku 15
Changsha 14
Padova 14
Pellezzano 14
Rio de Janeiro 14
Torino 14
Bologna 13
Lappeenranta 13
Orem 13
Poplar 13
Shenyang 13
Stockholm 13
Tokyo 13
Alessandria 12
Brescia 12
Frankfurt am Main 12
Jiaxing 12
Montreal 12
Turin 12
Acerra 11
Chennai 11
Falkenstein 11
Hebei 11
Porto Alegre 11
Tianjin 11
Bern 10
Brasília 10
Denver 10
Haiphong 10
Kronberg 10
Kunming 10
Warsaw 10
Bolzano 9
Chicago 9
Curitiba 9
Falls Church 9
Guangzhou 9
Bari 8
Bordeaux 8
Castellammare Di Stabia 8
Dong Ket 8
Forio 8
Johannesburg 8
Leawood 8
London 8
San Salvatore Telesino 8
Verona 8
Totale 4.839
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Nome #
L'aroma del liquore di limoni (Limoncello) 735
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 275
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 142
Monoterpenoids and norisoprenoids in Italian red wines 138
L'aroma dell'uva e del vino Fiano 137
Dealcolizzazione del vino e identità sensoriale 137
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 132
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 124
Aromi e polifenoli 117
1-methylcyclopropene improves postharvest performances and sensorial attributes of annurca-type apples exposed to the traditional reddening in open-field melaio 115
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 113
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration 112
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 108
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 108
Treatment by fining agents of red wine affected by phenolic off-odour 107
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 106
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 105
Phenolic parameters explaining different astringency properties in red wines 102
Astringency diversity of Italian red wines 101
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 99
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 99
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 98
Il colore e l'odore del Primitivo 98
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 97
The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals 97
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 96
The role of production process and information on quality expectations and perceptions of sparkling wines 96
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 95
Profili aromatici e sensoriali di ecotipi di pomodoro campano 95
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 94
Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties 92
Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries 92
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 91
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 91
Decoding the Proanthocyanins Profile of Italian Red Wines 90
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 90
Influenza dell'epoca di defogliazione della Chiavennasca e della disidratazione sulla frazione volatile e sull'attività della lipossigenasi e alcol deidrogenasi dell'uva 90
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 90
L’aroma di frutti di bosco nel vino 89
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 88
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 88
Analysis of aroma compounds by APCI/MS. Interface for in vivo analysis of human breath volatile content 88
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 88
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 88
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 88
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 87
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 87
Bacterial populations and the volatilome associated to meat spoilage 87
Variabili enologiche e qualità aromatica del vino Fiano 86
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 86
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 85
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 85
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 85
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 82
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 82
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochtonous grapes 81
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 81
Evaluation of salivary adiponectin profile in obese patients 80
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 80
Odour-impact compounds of Gorgonzola cheese 79
A communal catalogue reveals Earth's multiscale microbial diversity 79
Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties 78
Differential pHmeter Determination of Residual Sugars in Wine 78
Impatto del metodo di chiarifica sui precursori di aromi 78
Selection of products presenting given flavor characteristics: an application to wine 77
Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights 77
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 77
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) 76
The diversity of tannins in Italian red wines: chemical and sensory characteristics 76
Protezione antiossidante del mosto e shelf-life odorosa del vino 75
Sip volume affects oral release of wine volatiles 75
Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines 74
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 74
Studying how dry extract can affect the aroma release and perception in different red wine styles 73
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 72
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 72
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 71
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 71
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 71
Investigating on taste and odor in subjects with different BMI 71
Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs 70
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 69
Berry aroma of wine: sensory and olfactory analysis 69
Varietal characterization of red south Italian wines by volatile composition using multivariate analysis of aroma pattern 69
Identificazione del 4,5-dimetil-tetraidro-2,3-furanedione (sotolone) come compoente di impatto odoroso del Vin Santo toscano 69
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 68
Obesità - percezione sensoriale, ruolo della composizione della saliva , individuazione di alimenti naturalmente dotati di potere appagante 68
Influence of the fungal microbiota on the chemical and sensory features of Falanghina Passito wine. 68
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol 67
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 67
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 67
Odorants characterization of dehydrated grapes and corresponding wines, and management of vinification and stabilization to preserve aroma 67
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 67
Studio delle relazioni aromatiche tra materia prima e prodotto finito 66
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches 66
Occurrence of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian monovarietal wines 65
Analysis of aroma compounds by APCI/MS: Interface for in vivo analysis of human breath volatile content 65
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 64
Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile 62
Sensory Study On Partial Dealcoholization Of Wine By Osmotic Distillation Process. 62
Totale 9.504
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Categoria #
all - tutte 36.180
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 36.180
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021246 0 0 0 0 0 0 50 15 64 39 53 25
2021/2022707 24 4 8 6 36 26 16 26 115 38 147 261
2022/2023746 138 64 31 58 85 125 7 39 84 41 50 24
2023/2024767 34 79 71 37 52 109 58 75 28 33 126 65
2024/20253.345 202 229 55 50 89 141 367 236 268 343 1.101 264
2025/20263.444 666 405 561 592 984 212 24 0 0 0 0 0
Totale 11.199