IRIS
LISANTI, MARIA TIZIANA
 Distribuzione geografica
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Continente #
EU - Europa 1.719
AS - Asia 1.699
NA - Nord America 1.351
SA - Sud America 269
AF - Africa 42
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.086
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Nazione #
US - Stati Uniti d'America 1.274
SG - Singapore 1.006
IT - Italia 704
RU - Federazione Russa 630
CN - Cina 343
BR - Brasile 212
HK - Hong Kong 154
VN - Vietnam 95
DE - Germania 69
FI - Finlandia 65
CA - Canada 55
IE - Irlanda 50
NL - Olanda 34
GB - Regno Unito 32
FR - Francia 31
UA - Ucraina 31
AR - Argentina 20
ZA - Sudafrica 19
IN - India 17
SE - Svezia 15
MX - Messico 14
KR - Corea 12
PL - Polonia 10
TR - Turchia 10
BE - Belgio 9
CI - Costa d'Avorio 9
ES - Italia 9
CL - Cile 8
JP - Giappone 8
PT - Portogallo 8
EC - Ecuador 7
BD - Bangladesh 6
CO - Colombia 6
ID - Indonesia 6
IR - Iran 5
TW - Taiwan 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
CH - Svizzera 4
DZ - Algeria 4
IQ - Iraq 4
PY - Paraguay 4
AT - Austria 3
AU - Australia 3
AZ - Azerbaigian 3
IL - Israele 3
MY - Malesia 3
PK - Pakistan 3
UY - Uruguay 3
UZ - Uzbekistan 3
AL - Albania 2
BO - Bolivia 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
GR - Grecia 2
HN - Honduras 2
KE - Kenya 2
ME - Montenegro 2
NZ - Nuova Zelanda 2
PE - Perù 2
RS - Serbia 2
SA - Arabia Saudita 2
TT - Trinidad e Tobago 2
AF - Afghanistan, Repubblica islamica di 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BW - Botswana 1
CD - Congo 1
DJ - Gibuti 1
DK - Danimarca 1
EG - Egitto 1
ET - Etiopia 1
GE - Georgia 1
JM - Giamaica 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LT - Lituania 1
MD - Moldavia 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
SD - Sudan 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 5.086
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Città #
Singapore 454
Moscow 182
Chandler 159
Hong Kong 154
Beijing 74
Ashburn 70
Hefei 57
Napoli 56
Naples 51
Santa Clara 51
Princeton 47
Nanjing 42
Los Angeles 40
Boston 38
Jacksonville 37
Millbury 35
Milan 31
Ho Chi Minh City 24
Rome 24
Kitchener 23
Redondo Beach 23
Ann Arbor 21
Buffalo 21
Nanchang 20
Hanoi 19
Houston 17
São Paulo 17
Amsterdam 16
Munich 16
Ottawa 16
Dallas 15
The Dalles 15
Salerno 14
Florence 12
Mexico City 12
Bolzano 11
Wilmington 11
Des Moines 10
Norwalk 10
Seoul 10
Brooklyn 9
New York 9
Seattle 9
Tianjin 9
Woodbridge 9
Redwood City 8
Belo Horizonte 7
Falkenstein 7
Haiphong 7
Johannesburg 7
Lappeenranta 7
Lawrence 7
Portici 7
San Francisco 7
Turku 7
Warsaw 7
Brasília 6
Chennai 6
Falls Church 6
Guangzhou 6
Marano di Napoli 6
Rio de Janeiro 6
Toronto 6
Bologna 5
Brescia 5
Da Nang 5
Frankfurt am Main 5
Gorgonzola 5
Jiaxing 5
Phoenix 5
Rimini 5
Shenyang 5
Tokyo 5
Trento 5
Turin 5
Verona 5
Ankara 4
Cape Town 4
Changsha 4
Chengdu 4
Chicago 4
Denver 4
Dong Ket 4
Hangzhou 4
Helsinki 4
Kunming 4
Montreal 4
Nuremberg 4
Orem 4
Poplar 4
Porto 4
Salvador 4
Signa 4
Toenisvorst 4
Torino 4
Anzio 3
Arpaia 3
Baghdad 3
Baku 3
Baltar 3
Totale 2.276
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Nome #
Identità sensoriale del vino e nuove tecnologie 186
Atlante dei territori del vino italiano 143
L'aroma dell'uva e del vino Fiano 137
Dealcolizzazione del vino e identità sensoriale 135
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 124
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 118
1-methylcyclopropene improves postharvest performances and sensorial attributes of annurca-type apples exposed to the traditional reddening in open-field melaio 115
Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.) 113
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 110
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 109
Alternative Methods to SO2 for Microbiological Stabilization of Wine 108
Treatment by fining agents of red wine affected by phenolic off-odour 106
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 104
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 103
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 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 97
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 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
Profili aromatici e sensoriali di ecotipi di pomodoro campano 93
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 91
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 90
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 90
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 89
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 87
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 87
Variabili enologiche e qualità aromatica del vino Fiano 85
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 85
Crop load affects the nutritional quality of flat peaches (Prunus persica L. var. platycarpa (Decne.) L.H. Bailey) 85
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 83
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 83
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 82
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 79
Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. 74
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) 74
Profili sensoriali di vini ottenuti da uve autoctone della campania. 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
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 71
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 71
Studying how dry extract can affect the aroma release and perception in different red wine styles 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 70
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 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 67
Oenological treatments for the removal of off-flavours in wine 66
Fruit Phenology of Two Hazelnut Cultivars and Incidence of Damage by Halyomorpha halys in Treated and Untreated Hazel Groves 60
Sensory Study On Partial Dealcoholization Of Wine By Osmotic Distillation Process. 59
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method 57
Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine 54
Sensory profiling, volatiles and odour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurized ewes’ milk 54
Effect of different conditions of dehydration on the volatile composition of Nebbiolo grapes (Vitis vinifera L.) 54
Wood powders of different botanical origin as an alternative to barrel aging for red wine 51
Analytical and Sensorial Evaluation of Remedial Treatments for White and Red Wines Contaminated by Geosmin. 49
Study of the effect of partial dealcoholization by membrane contactor technique on sensory profile and volatile composition of red wines 48
A multidisciplinary approach to assess fruit quality of traditional Italian tomato varieties 48
Partial dealcoholization of red wines, sensory and composition quality 47
Traditional Italian tomato (Lycopersicon esculentum Mill.) cultivars and their commercial homologues: Differences in volatile composition 43
Earthy off-flavour in wine:evaluation of remedial treatments for geosmin contamination 42
Influence of berry ripening stages over phenolics and volatile compounds in aged aglianicowine 42
Disclosure of the nature of glycosylated varietal precursors of eugenol from the hybrid, tolerant grapevine variety Baco blanc: Methodology and quantification 41
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 41
Study of the influence of the degree of grape ripening on aroma characteristics of Aglianico wines by instrumental and sensory analysis 40
Relationship between sensory perception and aroma compounds of red wines 39
Terahertz imaging for non-invasive classification of healthy and cimiciato-infected hazelnuts 38
Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking 37
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour in wine 36
Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine 28
From waste to worth: wine lees composition and applications in research and industry 8
Totale 5.201
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Categoria #
all - tutte 17.088
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 17.088
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021102 0 0 0 0 0 21 22 3 15 2 21 18
2021/2022320 9 3 3 7 3 15 9 10 52 13 82 114
2022/2023403 62 39 15 31 67 37 5 29 53 23 17 25
2023/2024330 11 47 33 14 19 58 10 30 2 22 56 28
2024/20251.570 101 129 17 30 33 50 180 108 100 148 541 133
2025/20261.584 322 170 328 265 457 42 0 0 0 0 0 0
Totale 5.201