IRIS
GAMBUTI, Angelita
 Distribuzione geografica
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Continente #
AS - Asia 4.016
EU - Europa 3.946
NA - Nord America 2.923
SA - Sud America 650
AF - Africa 104
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 9
Totale 11.659
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Nazione #
US - Stati Uniti d'America 2.794
SG - Singapore 2.336
RU - Federazione Russa 1.507
IT - Italia 1.436
CN - Cina 782
BR - Brasile 537
HK - Hong Kong 389
DE - Germania 275
VN - Vietnam 272
FI - Finlandia 149
IE - Irlanda 106
UA - Ucraina 96
NL - Olanda 88
GB - Regno Unito 80
CA - Canada 79
FR - Francia 52
IN - India 47
AR - Argentina 45
ZA - Sudafrica 41
MX - Messico 32
CI - Costa d'Avorio 28
BD - Bangladesh 26
KR - Corea 24
SE - Svezia 23
EC - Ecuador 22
ES - Italia 21
ID - Indonesia 18
CH - Svizzera 15
JP - Giappone 15
TR - Turchia 15
AT - Austria 14
BE - Belgio 13
PT - Portogallo 13
IQ - Iraq 12
PL - Polonia 12
PK - Pakistan 11
CO - Colombia 10
CL - Cile 9
VE - Venezuela 9
CZ - Repubblica Ceca 8
PY - Paraguay 8
UZ - Uzbekistan 8
AE - Emirati Arabi Uniti 7
GR - Grecia 7
IR - Iran 7
ET - Etiopia 6
NZ - Nuova Zelanda 6
TW - Taiwan 6
DZ - Algeria 5
EU - Europa 5
HU - Ungheria 5
IL - Israele 5
PE - Perù 5
AL - Albania 4
AU - Australia 4
GE - Georgia 4
KE - Kenya 4
LT - Lituania 4
RO - Romania 4
SA - Arabia Saudita 4
AO - Angola 3
AZ - Azerbaigian 3
CY - Cipro 3
HN - Honduras 3
UY - Uruguay 3
XK - ???statistics.table.value.countryCode.XK??? 3
AM - Armenia 2
BS - Bahamas 2
BW - Botswana 2
JO - Giordania 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LB - Libano 2
MD - Moldavia 2
ME - Montenegro 2
MW - Malawi 2
NI - Nicaragua 2
NP - Nepal 2
PA - Panama 2
RS - Serbia 2
TH - Thailandia 2
TN - Tunisia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BF - Burkina Faso 1
BH - Bahrain 1
BO - Bolivia 1
CD - Congo 1
CG - Congo 1
CM - Camerun 1
CR - Costa Rica 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EG - Egitto 1
GA - Gabon 1
GF - Guiana Francese 1
GM - Gambi 1
GT - Guatemala 1
Totale 11.637
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Città #
Singapore 1.028
Hong Kong 387
Moscow 375
Chandler 260
Ashburn 205
Santa Clara 155
Beijing 149
Hefei 141
Naples 126
Princeton 106
Millbury 103
Napoli 100
Los Angeles 99
Boston 97
Nanjing 91
Ho Chi Minh City 85
Milan 74
Jacksonville 70
Amsterdam 56
Hanoi 55
São Paulo 51
Rome 50
New York 49
Buffalo 46
Ottawa 42
Redondo Beach 42
Dallas 39
Wilmington 38
Des Moines 37
Woodbridge 34
Nanchang 29
Brooklyn 27
Seattle 26
Lawrence 24
Seoul 24
The Dalles 24
Helsinki 23
Mexico City 23
Munich 22
Nürnberg 20
Turku 20
Salerno 18
Da Nang 17
Johannesburg 17
Dong Ket 16
Houston 16
Orem 16
Pune 16
Tianjin 16
Dublin 15
Frankfurt am Main 15
London 15
Shenyang 15
Chicago 14
Jiaxing 14
Kunming 14
Norwalk 14
Alessandria 13
Hebei 13
Montreal 13
Poplar 13
San Francisco 13
Verona 13
Belo Horizonte 12
Brescia 12
Caserta 12
Falkenstein 12
Hangzhou 12
Redwood City 12
Rio de Janeiro 12
Torino 12
Ann Arbor 11
Bari 11
Bergamo 11
Changsha 11
Salvador 11
Stockholm 11
Toronto 11
Turin 11
Bern 10
Tokyo 10
Ariano Irpino 9
Biên Hòa 9
Brasília 9
Florence 9
Haiphong 9
Ivrea 9
Leawood 9
Palermo 9
Atlanta 8
Bologna 8
Bắc Ninh 8
Campinas 8
Fairfield 8
Falls Church 8
Kronberg 8
Padova 8
Warsaw 8
Bolzano 7
Brussels 7
Totale 5.140
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Nome #
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 273
Identità sensoriale del vino e nuove tecnologie 186
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 159
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 155
L'aroma dell'uva e del vino Fiano 137
Dealcolizzazione del vino e identità sensoriale 137
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 136
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 136
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 131
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 124
Performance of a protein extracted from potatoes for fining of white musts 121
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 118
Aromi e polifenoli 117
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 116
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 115
Counteracting climate change effects on Greco grapevine in the Grease project: soil and canopy management to balance resource use efficiency and wine quality 112
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 111
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 111
Analisi di componenti odorosi mediante tecniche poli-strumentali 110
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 109
Influence of enological practices on ochratoxin A concentration in wine 107
Treatment by fining agents of red wine affected by phenolic off-odour 106
New insights into the formation of precipitates of quercetin in Sangiovese wines 104
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 104
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 102
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 102
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 101
Phenolic parameters explaining different astringency properties in red wines 100
Astringency diversity of Italian red wines 100
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 99
Il colore e l'odore del Primitivo 98
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 97
Aroma of Aglianico and Uva di Troia grapes by aromatic series 96
The role of production process and information on quality expectations and perceptions of sparkling wines 96
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 94
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 93
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 92
How must pH affects the level of red wine phenols 92
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 91
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 91
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 91
Exploring cheese and red wine pairing by an in vitro simulation of tasting 90
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 90
USE OF PATATIN, A PROTEIN EXTRACTED FROM POTATO, AS ALTERNATIVE TO ANIMAL PROTEINS IN FINING OF RED WINE 90
Comparison of solvent performance in the extraction of free and glycosidically bound volatiles from grape skins 89
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 89
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition 89
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
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 87
Vinificazione ed espressione varietale di vitigni mediterranei 87
How acetaldehyde reacts with low molecular weight phenolics in white and red wines 87
Variabili enologiche e qualità aromatica del vino Fiano 86
IL COLORE DEL FIANO 86
Phenolic compounds in wine 86
Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6 86
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 84
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 84
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 84
Effect of different enological tannins on oxygen consumption, phenolic compounds, color and astringency evolution of aglianico wine 83
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 82
Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio 81
Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition 81
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochtonous grapes 80
Le pratiche prefermentative e la sensibilità all'ossidazione dei vini”. Incontro tecnico Pall Corporation. 79
Effectiveness of chitosan as an alternative to sulfites in red wine production 79
Efficient and selective extraction of oleanolic acid from grape pomace with dimethyl carbonate 78
Differential pHmeter Determination of Residual Sugars in Wine 78
Il Rinascimento del Primitivo di Manduria DOC. 78
Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy 78
L'astringenza dell'uva e del vino. Sviluppo di un metodo di analisi per la valutazione dell'astringenza 77
Impatto del metodo di chiarifica sui precursori di aromi 77
Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva 77
Effect of chitosan on the removal of different types of tannins from red wines 77
The diversity of tannins in Italian red wines: chemical and sensory characteristics 76
The management of dissolved oxygen by a polypropylene hollow fiber membrane contactor affects wine aging 76
Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins. 75
Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. 74
Profili sensoriali di vini ottenuti da uve autoctone della campania. 74
Protezione antiossidante del mosto e shelf-life odorosa del vino 74
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. 73
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 72
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines 72
Studying how dry extract can affect the aroma release and perception in different red wine styles 72
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 71
Improvement and Validation of a Method for the Determination of Low Molecular Weight Phenols in Grape Skins 71
Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time 71
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 71
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization 70
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 70
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 70
An extract procedure for studying the free and glycosilated aroma compounds in grapes 70
Identificazione del 4,5-dimetil-tetraidro-2,3-furanedione (sotolone) come compoente di impatto odoroso del Vin Santo toscano 69
Malvidin-3‑O‑glucoside Chemical Behavior in the Wine pH Range 69
An Improved method for thiolysis-HPLC characterization of grape seed procyanidins 67
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study 67
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines 66
trans-Resveratrol, Quercetin, (+)-Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relantionship with Maceration Time and Marc Pressing during Winemaking 66
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 66
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 66
Totale 9.363
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Categoria #
all - tutte 39.883
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 39.883
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021251 0 0 0 0 0 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
2023/2024744 31 97 67 29 41 102 32 100 31 33 113 68
2024/20253.735 240 251 30 58 110 152 431 283 231 362 1.262 325
2025/20263.891 771 554 720 621 1.073 152 0 0 0 0 0 0
Totale 11.875