IRIS
GAMBUTI, Angelita
 Distribuzione geografica
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Continente #
EU - Europa 1.756
NA - Nord America 1.704
AS - Asia 367
AF - Africa 27
Continente sconosciuto - Info sul continente non disponibili 6
SA - Sud America 4
OC - Oceania 3
Totale 3.867
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Nazione #
US - Stati Uniti d'America 1.658
IT - Italia 1.094
CN - Cina 244
DE - Germania 204
FI - Finlandia 110
IE - Irlanda 103
UA - Ucraina 76
NL - Olanda 54
SG - Singapore 54
CA - Canada 46
GB - Regno Unito 33
CI - Costa d'Avorio 26
IN - India 24
VN - Vietnam 16
FR - Francia 15
SE - Svezia 12
BE - Belgio 11
ES - Italia 11
GR - Grecia 6
IR - Iran 6
PT - Portogallo 6
RU - Federazione Russa 6
EU - Europa 5
JP - Giappone 5
PK - Pakistan 4
TW - Taiwan 4
CH - Svizzera 3
CY - Cipro 3
CZ - Repubblica Ceca 3
HU - Ungheria 3
IL - Israele 3
AL - Albania 2
AU - Australia 2
CL - Cile 2
GE - Georgia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AR - Argentina 1
BR - Brasile 1
DK - Danimarca 1
MD - Moldavia 1
ME - Montenegro 1
NZ - Nuova Zelanda 1
RO - Romania 1
TR - Turchia 1
ZA - Sudafrica 1
Totale 3.867
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Città #
Chandler 260
Princeton 106
Millbury 103
Napoli 100
Nanjing 91
Boston 87
Ashburn 86
Naples 72
Jacksonville 70
Amsterdam 48
Ottawa 41
Des Moines 37
Wilmington 36
Woodbridge 34
Nanchang 29
Rome 27
Lawrence 24
Beijing 23
Nürnberg 20
Milan 19
Dong Ket 16
Pune 16
Shenyang 15
Norwalk 14
Tianjin 14
Alessandria 13
Dublin 13
Hebei 13
Jiaxing 13
Kunming 13
Redwood City 12
Torino 12
Ann Arbor 11
Brescia 11
Caserta 11
Hangzhou 11
Bergamo 10
Helsinki 10
Salerno 10
Ariano Irpino 9
Houston 9
Leawood 9
Changsha 8
Falls Church 8
Kronberg 8
Seattle 8
Bari 7
Fairfield 7
Padova 7
Cagliari 6
Dalmine 6
Florence 6
Karlsruhe 6
New York 6
Rimini 6
Washington 6
Angri 5
Brussels 5
Changchun 5
Orange 5
Pagani 5
San Giorgio A Cremano 5
Trento 5
Boardman 4
Bologna 4
Centro 4
College Station 4
Marigliano 4
Notaresco 4
Signa 4
Somma Vesuviana 4
Verona 4
Weng 4
Baltar 3
Brindisi 3
Budapest 3
Castellammare Di Stabia 3
Cattolica 3
Chieti 3
Cogorno 3
Costa Mesa 3
East Lansing 3
Foggia 3
Guangzhou 3
Indiana 3
Kofu 3
Lahore 3
Lavagna 3
Los Angeles 3
Marano di Napoli 3
Massa 3
Massarosa 3
Mercato San Severino 3
Modica 3
Nocera Superiore 3
Pian di Scò 3
Potenza 3
Redmond 3
Saturnia 3
Sennori 3
Totale 1.829
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Nome #
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 209
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 98
Identità sensoriale del vino e nuove tecnologie 91
Aromi e polifenoli 73
Aroma of Aglianico and Uva di Troia grapes by aromatic series 72
Treatment by fining agents of red wine affected by phenolic off-odour 71
Il colore e l'odore del Primitivo 68
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
L'aroma dell'uva e del vino Fiano 66
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 63
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 61
Performance of a protein extracted from potatoes for fining of white musts 55
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 54
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 54
New insights into the formation of precipitates of quercetin in Sangiovese wines 53
Phenolic compounds in wine 51
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 50
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 46
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 45
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 45
The role of production process and information on quality expectations and perceptions of sparkling wines 45
Dealcolizzazione del vino e identità sensoriale 44
Evaluation of the effects of future climate change on grape quality through a physically based model application: a case study for the Aglianico grapevine in Campania region, Italy 42
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 42
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 41
An extract procedure for studying the free and glycosilated aroma compounds in grapes 41
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines 41
Differential pHmeter Determination of Residual Sugars in Wine 38
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 36
Effect of Aging in New Oak, One Year Used Oak, Chestnut Barrels and Bottle on Color, Phenolics and Gustative Profile of Three Monovarietal Red Wines. 36
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 36
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 36
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 36
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 35
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 34
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 33
L'astringenza dell'uva e del vino. Sviluppo di un metodo di analisi per la valutazione dell'astringenza 33
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 33
Analisi di componenti odorosi mediante tecniche poli-strumentali 33
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 33
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
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 31
NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids 31
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 30
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 30
Astringency diversity of Italian red wines 30
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 29
Phenolic parameters explaining different astringency properties in red wines 29
An Improved method for thiolysis-HPLC characterization of grape seed procyanidins 28
Il Rinascimento del Primitivo di Manduria DOC. 28
IL COLORE DEL FIANO 27
How must pH affects the level of red wine phenols 27
Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6 27
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 26
Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time 25
Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method. 25
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition 25
Malvidin-3‑O‑glucoside Chemical Behavior in the Wine pH Range 25
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 25
Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition 25
How acetaldehyde reacts with low molecular weight phenolics in white and red wines 25
Le pratiche prefermentative e la sensibilità all'ossidazione dei vini”. Incontro tecnico Pall Corporation. 24
USE OF PATATIN, A PROTEIN EXTRACTED FROM POTATO, AS ALTERNATIVE TO ANIMAL PROTEINS IN FINING OF RED WINE 24
Biodiversity of Vitis vinifera cv. Aglianico: changes in polyphenolic composition of different biotypes in the last phases of maturation 24
Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine 24
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 23
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 23
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 23
Effect of different enological tannins on oxygen consumption, phenolic compounds, color and astringency evolution of aglianico wine 23
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 22
The management of dissolved oxygen by a polypropylene hollow fiber membrane contactor affects wine aging 22
Evaluation of Aglianico grape skin and seed polyphenols astringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction 21
Influenza di diversi sistemi di affinamento sulla frazione polifenolica e la qualità sensoriale del vino rosso. 21
Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. 21
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
Profili sensoriali di vini ottenuti da uve autoctone della campania. 21
Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva 21
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 20
Volatile secondary metabolites of Greco (Vitis vinifera L.) must. 20
Effectiveness of chitosan as an alternative to sulfites in red wine production 20
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 20
The role of Saccharomyces cerevisiae wine yeast in the hydrolysis of glycoconjugated aroma precursors during winemaking 19
“Influenza della temperatura sull'accumulo di metaboliti secondari nell'uva”. Incontro AEEI-Lallemand: Gestire i cambiamenti climatici: nuova sfida per l'enologia mediterranea. 19
Protezione antiossidante del mosto e shelf-life odorosa del vino 19
Studio delle relazioni aromatiche tra materia prima e prodotto finito 19
trans-Resveratrol, Quercetin, (+)-Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relantionship with Maceration Time and Marc Pressing during Winemaking 18
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 18
Dall'uva al vino: vecchie e nuove biotecnologie 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
Commercial mannoproteins improve the mouthfeel and colour of wines obtained by excessive tannin extraction 18
Sensory properties and aroma compounds of sweet Fiano wine 17
Comparison of solvent performance in the extraction of free and glycosidically bound volatiles from grape skins 17
Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation. 17
Effect of an innovative continuous pressing system on teh quality of white musts and wines 17
Totale 3.589
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Categoria #
all - tutte 14.924
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 14.924
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201950 0 0 0 0 0 0 0 0 0 0 31 19
2019/2020506 163 19 47 15 31 13 20 16 30 23 62 67
2020/2021363 17 14 26 28 27 52 50 15 36 28 33 37
2021/2022792 33 7 17 3 25 22 8 30 109 51 173 314
2022/2023770 140 69 30 39 102 63 11 72 101 57 55 31
2023/2024563 31 97 67 29 41 102 32 100 31 33 0 0
Totale 4.068