MOIO, LUIGI
 Distribuzione geografica
Continente #
EU - Europa 3.537
NA - Nord America 3.260
AS - Asia 1.273
AF - Africa 46
SA - Sud America 22
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 6
Totale 8.153
Nazione #
US - Stati Uniti d'America 3.176
IT - Italia 2.162
SG - Singapore 733
DE - Germania 487
CN - Cina 411
UA - Ucraina 231
FI - Finlandia 184
IE - Irlanda 142
CA - Canada 83
NL - Olanda 72
GB - Regno Unito 58
CI - Costa d'Avorio 44
FR - Francia 42
IN - India 36
VN - Vietnam 28
CH - Svizzera 26
SE - Svezia 25
ES - Italia 24
BE - Belgio 16
PT - Portogallo 12
TR - Turchia 11
GR - Grecia 10
RU - Federazione Russa 10
AR - Argentina 8
AU - Australia 8
CZ - Repubblica Ceca 8
IR - Iran 8
JP - Giappone 8
IL - Israele 7
TW - Taiwan 7
BR - Brasile 6
CL - Cile 6
DK - Danimarca 6
HK - Hong Kong 6
EU - Europa 5
CY - Cipro 4
PK - Pakistan 4
RO - Romania 4
HU - Ungheria 3
AT - Austria 2
BG - Bulgaria 2
GE - Georgia 2
ID - Indonesia 2
KR - Corea 2
MY - Malesia 2
PL - Polonia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
CO - Colombia 1
EE - Estonia 1
ET - Etiopia 1
HR - Croazia 1
LU - Lussemburgo 1
MD - Moldavia 1
ME - Montenegro 1
MK - Macedonia 1
MX - Messico 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PE - Perù 1
RS - Serbia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
ZA - Sudafrica 1
Totale 8.153
Città #
Singapore 559
Chandler 497
Napoli 197
Jacksonville 187
Princeton 169
Millbury 168
Nanjing 138
Ashburn 130
Boston 128
Naples 120
Santa Clara 87
Rome 85
Ann Arbor 76
Milan 71
Wilmington 65
Amsterdam 59
Ottawa 55
Des Moines 54
Woodbridge 46
Beijing 44
Nanchang 40
Lawrence 35
Florence 29
Dong Ket 28
Kunming 26
Hebei 24
Kitchener 23
Norwalk 23
Shenyang 23
Palermo 22
Houston 21
Jiaxing 21
Pune 21
Tianjin 21
Krefeld 20
Nürnberg 20
Redwood City 20
Salerno 20
Bari 19
Torino 19
Caserta 18
Helsinki 18
Padova 18
Rimini 18
Kronberg 17
Seattle 17
Brescia 15
Changsha 14
Dublin 14
Pellezzano 14
Turin 14
Alessandria 13
Bern 13
Falls Church 13
Hangzhou 13
Bologna 12
Acerra 11
Ariano Irpino 11
Leawood 10
Bergamo 9
Boardman 9
Fairfield 9
Ivrea 9
New York 9
Teramo 9
Guangzhou 8
San Salvatore Telesino 8
Verona 8
Amalfi 7
Bolzano 7
Orange 7
Castellammare Di Stabia 6
Dalmine 6
Freiburg im Breisgau 6
Hong Kong 6
Karlsruhe 6
Lappeenranta 6
Marano di Napoli 6
Portici 6
Trento 6
Treviso 6
Washington 6
Angri 5
Arpaia 5
Benevento 5
Brussels 5
Catania 5
Changchun 5
Como 5
Genova 5
Jinan 5
McKinney 5
Notaresco 5
Nuremberg 5
Potenza 5
San Giorgio A Cremano 5
Tivoli 5
Torre del Greco 5
Bassano Del Grappa 4
Brno 4
Totale 3.936
Nome #
L'aroma del liquore di limoni (Limoncello) 566
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 217
Identità sensoriale del vino e nuove tecnologie 113
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 100
null 97
Atlante dei territori del vino italiano 94
Quality control of ricotta cheese based on protein composition 92
Monoterpenoids and norisoprenoids in Italian red wines 80
Aromi e polifenoli 80
L'aroma dell'uva e del vino Fiano 80
Treatment by fining agents of red wine affected by phenolic off-odour 77
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 76
Problematiche relative alla trasformazione del latte ovino 75
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 75
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 74
A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting 74
Aroma of Aglianico and Uva di Troia grapes by aromatic series 73
Il colore e l'odore del Primitivo 72
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 71
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 71
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 68
Alternative Methods to SO2 for Microbiological Stabilization of Wine 68
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 67
Profili aromatici e sensoriali di ecotipi di pomodoro campano 63
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 62
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 61
10th International Symposium on Grapevine Physiology and Biotechnology 61
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 58
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 57
Dealcolizzazione del vino e identità sensoriale 57
Performance of a protein extracted from potatoes for fining of white musts 57
Phenolic compounds in wine 56
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 56
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 55
Analisi di componenti odorosi mediante tecniche poli-strumentali 55
New insights into the formation of precipitates of quercetin in Sangiovese wines 55
The role of production process and information on quality expectations and perceptions of sparkling wines 54
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 53
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 53
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 53
Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape 52
Application of immunoblotting to the specific control of ovine casein fractionation 51
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 50
Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour 50
Influence of flavor on goat feeding preferences 49
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 49
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 48
Odour-impact compounds of Gorgonzola cheese 47
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 47
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 46
Sip volume affects oral release of wine volatiles 46
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 45
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 45
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines 45
Differential pHmeter Determination of Residual Sugars in Wine 44
An extract procedure for studying the free and glycosilated aroma compounds in grapes 44
Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni 43
Influenza del flavor sul comportamento alimentare della capra. 43
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 43
K - casein polymorphism in caprine milk 42
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. 42
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 41
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 41
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 41
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 40
The influenceof malolactic fermentation and “Oenococcus oeni” strain on glycosidc aroma precursors and related volatile compounds of red wine 40
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 40
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 39
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 39
Il Rinascimento del Primitivo di Manduria DOC. 39
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 39
Selection of products presenting given flavor characteristics: an application to wine 38
L’aroma di frutti di bosco nel vino 38
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 38
Realizzazione dei testi relativi alla “Caratterizzazione sensoriale e chimicofisica dei vini rientranti nel progetto di realizzazione dell’Atlante del Vino Italiano” 38
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 38
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 38
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 38
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 37
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 37
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 36
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 36
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 36
NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids 36
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 36
Astringency diversity of Italian red wines 36
An Improved method for thiolysis-HPLC characterization of grape seed procyanidins 35
New as2-casein variant from caprine milk 35
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 35
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 35
Phenolic parameters explaining different astringency properties in red wines 35
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 34
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 34
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 34
Sensory Study On Partial Dealcoholization Of Wine By Osmotic Distillation Process. 33
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 33
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 33
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 33
Ovine casein variant identification using electrophoretic, immunochemical and chromatographic techniques 32
Investigating on taste and odor in subjects with different BMI 32
Totale 5.825
Categoria #
all - tutte 33.456
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 33.456


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020442 0 0 0 0 62 36 29 27 45 49 95 99
2020/2021760 23 50 69 64 61 101 81 18 105 62 70 56
2021/20221.303 60 11 24 13 40 49 25 55 170 94 289 473
2022/20231.399 234 118 57 87 182 181 14 127 188 78 78 55
2023/20241.275 59 147 104 50 78 205 74 140 52 65 196 105
2024/2025963 360 421 69 86 27 0 0 0 0 0 0 0
Totale 8.516