IRIS
LISANTI, MARIA TIZIANA
 Distribuzione geografica
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Continente #
AS - Asia 2.207
NA - Nord America 2.085
EU - Europa 1.926
SA - Sud America 302
Continente sconosciuto - Info sul continente non disponibili 120
AF - Africa 51
OC - Oceania 5
Totale 6.696
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Nazione #
US - Stati Uniti d'America 1.977
SG - Singapore 1.071
IT - Italia 787
RU - Federazione Russa 634
CN - Cina 406
VN - Vietnam 344
BR - Brasile 231
HK - Hong Kong 167
FR - Francia 113
DE - Germania 78
CA - Canada 68
FI - Finlandia 67
IE - Irlanda 52
NL - Olanda 40
GB - Regno Unito 39
UA - Ucraina 34
BD - Bangladesh 33
JP - Giappone 31
IN - India 29
AR - Argentina 23
ZA - Sudafrica 20
MX - Messico 16
KR - Corea 15
SE - Svezia 15
ES - Italia 13
PH - Filippine 13
CO - Colombia 12
IQ - Iraq 12
PL - Polonia 12
TW - Taiwan 12
TR - Turchia 11
CL - Cile 10
BE - Belgio 9
CI - Costa d'Avorio 9
ID - Indonesia 9
PK - Pakistan 9
PT - Portogallo 8
TH - Thailandia 8
EC - Ecuador 7
JM - Giamaica 7
VE - Venezuela 7
DZ - Algeria 6
HN - Honduras 5
IR - Iran 5
PY - Paraguay 5
AE - Emirati Arabi Uniti 4
CH - Svizzera 4
CR - Costa Rica 4
MY - Malesia 4
UZ - Uzbekistan 4
AT - Austria 3
AU - Australia 3
AZ - Azerbaigian 3
CZ - Repubblica Ceca 3
IL - Israele 3
KE - Kenya 3
RS - Serbia 3
UY - Uruguay 3
AL - Albania 2
BO - Bolivia 2
BS - Bahamas 2
DK - Danimarca 2
EG - Egitto 2
GE - Georgia 2
GR - Grecia 2
KG - Kirghizistan 2
ME - Montenegro 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PE - Perù 2
SA - Arabia Saudita 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
AF - Afghanistan, Repubblica islamica di 1
BM - Bermuda 1
BN - Brunei Darussalam 1
BW - Botswana 1
CD - Congo 1
DJ - Gibuti 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
JO - Giordania 1
KN - Saint Kitts e Nevis 1
KZ - Kazakistan 1
LK - Sri Lanka 1
LT - Lituania 1
MA - Marocco 1
MD - Moldavia 1
NG - Nigeria 1
NO - Norvegia 1
SD - Sudan 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TG - Togo 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 6.577
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Città #
Singapore 485
San Jose 313
Moscow 183
Hong Kong 161
Chandler 159
Ashburn 126
Ho Chi Minh City 83
Hanoi 81
Beijing 80
The Dalles 70
Santa Clara 64
Naples 60
Napoli 58
Council Bluffs 57
Hefei 57
Lauterbourg 57
Los Angeles 52
Princeton 48
Nanjing 42
Boston 40
Milan 38
Jacksonville 37
Millbury 36
Rome 29
Buffalo 28
New York 25
Tokyo 25
Kitchener 23
Redondo Beach 23
São Paulo 22
Ann Arbor 21
Dallas 21
Houston 20
Nanchang 20
Amsterdam 19
Da Nang 19
Haiphong 18
Munich 16
Ottawa 16
Mexico City 14
Salerno 14
Florence 13
Wilmington 12
Bolzano 11
Orem 11
San Francisco 11
Seattle 11
Brooklyn 10
Des Moines 10
Norwalk 10
Portici 10
Seoul 10
Frankfurt am Main 9
Guangzhou 9
Tianjin 9
Toronto 9
Warsaw 9
Woodbridge 9
Chicago 8
Redwood City 8
Baghdad 7
Belo Horizonte 7
Brescia 7
Chennai 7
Falkenstein 7
Johannesburg 7
Lappeenranta 7
Lawrence 7
Turku 7
Biên Hòa 6
Boardman 6
Bologna 6
Brasília 6
Can Tho 6
Changsha 6
Charlotte 6
Falls Church 6
Marano di Napoli 6
Montreal 6
Nuremberg 6
Rio de Janeiro 6
Shenyang 6
Trento 6
Genoa 5
Gorgonzola 5
Ha Long 5
Helsinki 5
Hải Dương 5
Jiaxing 5
Kingston 5
Lahore 5
Phoenix 5
Rimini 5
Salvador 5
Santiago 5
Turin 5
Verona 5
Ankara 4
Atlanta 4
Cape Town 4
Totale 3.178
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Nome #
Identità sensoriale del vino e nuove tecnologie 218
Atlante dei territori del vino italiano 191
L'aroma dell'uva e del vino Fiano 162
Dealcolizzazione del vino e identità sensoriale 161
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 152
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 152
1-methylcyclopropene improves postharvest performances and sensorial attributes of annurca-type apples exposed to the traditional reddening in open-field melaio 144
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 137
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 133
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.) 133
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 131
Alternative Methods to SO2 for Microbiological Stabilization of Wine 127
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 125
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 124
Treatment by fining agents of red wine affected by phenolic off-odour 124
The role of production process and information on quality expectations and perceptions of sparkling wines 124
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 122
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 121
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 117
Profili aromatici e sensoriali di ecotipi di pomodoro campano 115
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 114
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 114
Crop load affects the nutritional quality of flat peaches (Prunus persica L. var. platycarpa (Decne.) L.H. Bailey) 114
Variabili enologiche e qualità aromatica del vino Fiano 113
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 113
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 112
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 112
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) 107
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 107
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 106
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 106
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 103
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 102
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 96
Studying how dry extract can affect the aroma release and perception in different red wine styles 95
Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. 93
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 93
Oenological treatments for the removal of off-flavours in wine 93
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 92
Profili sensoriali di vini ottenuti da uve autoctone della campania. 91
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 90
Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine 84
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. 84
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 83
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 83
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 81
A multidisciplinary approach to assess fruit quality of traditional Italian tomato varieties 74
Partial dealcoholization of red wines, sensory and composition quality 73
Sensory Study On Partial Dealcoholization Of Wine By Osmotic Distillation Process. 72
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method 69
Fruit Phenology of Two Hazelnut Cultivars and Incidence of Damage by Halyomorpha halys in Treated and Untreated Hazel Groves 69
Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine 67
Wood powders of different botanical origin as an alternative to barrel aging for red wine 65
Disclosure of the nature of glycosylated varietal precursors of eugenol from the hybrid, tolerant grapevine variety Baco blanc: Methodology and quantification 64
Sensory profiling, volatiles and odour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurized ewes’ milk 64
Effect of different conditions of dehydration on the volatile composition of Nebbiolo grapes (Vitis vinifera L.) 64
Study of the effect of partial dealcoholization by membrane contactor technique on sensory profile and volatile composition of red wines 62
Analytical and Sensorial Evaluation of Remedial Treatments for White and Red Wines Contaminated by Geosmin. 58
Earthy off-flavour in wine:evaluation of remedial treatments for geosmin contamination 57
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 52
Relationship between sensory perception and aroma compounds of red wines 51
Traditional Italian tomato (Lycopersicon esculentum Mill.) cultivars and their commercial homologues: Differences in volatile composition 50
Influence of berry ripening stages over phenolics and volatile compounds in aged aglianicowine 50
Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking 49
Terahertz imaging for non-invasive classification of healthy and cimiciato-infected hazelnuts 48
Study of the influence of the degree of grape ripening on aroma characteristics of Aglianico wines by instrumental and sensory analysis 47
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour in wine 44
Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines 28
From waste to worth: wine lees composition and applications in research and industry 25
Totale 6.696
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Categoria #
all - tutte 22.275
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 22.275
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022316 0 3 3 7 3 15 9 10 54 13 82 117
2022/2023405 63 39 15 31 67 37 5 30 53 23 17 25
2023/2024331 11 47 33 14 19 58 10 30 2 22 57 28
2024/20251.601 105 130 17 30 34 51 182 115 102 154 547 134
2025/20262.879 328 171 330 267 460 88 270 193 336 240 94 102
2026/2027148 62 86 0 0 0 0 0 0 0 0 0 0
Totale 6.696