IRIS
MOIO, LUIGI
 Distribuzione geografica
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Continente #
EU - Europa 6.691
AS - Asia 5.316
NA - Nord America 4.629
SA - Sud America 845
AF - Africa 125
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 7
Totale 17.628
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Nazione #
US - Stati Uniti d'America 4.440
SG - Singapore 3.049
IT - Italia 2.569
RU - Federazione Russa 2.303
CN - Cina 1.110
BR - Brasile 710
DE - Germania 606
HK - Hong Kong 583
UA - Ucraina 256
VN - Vietnam 248
FI - Finlandia 240
IE - Irlanda 149
CA - Canada 124
GB - Regno Unito 116
NL - Olanda 116
FR - Francia 88
IN - India 75
ZA - Sudafrica 50
AR - Argentina 48
MX - Messico 47
CI - Costa d'Avorio 45
SE - Svezia 42
KR - Corea 38
ES - Italia 36
BD - Bangladesh 31
EC - Ecuador 27
CH - Svizzera 26
TR - Turchia 25
AT - Austria 23
JP - Giappone 23
BE - Belgio 20
ID - Indonesia 20
PL - Polonia 19
PT - Portogallo 16
CL - Cile 14
IQ - Iraq 13
PK - Pakistan 13
PY - Paraguay 13
CO - Colombia 12
VE - Venezuela 12
IR - Iran 11
AU - Australia 10
GR - Grecia 10
IL - Israele 10
TW - Taiwan 10
CZ - Repubblica Ceca 9
LT - Lituania 9
SA - Arabia Saudita 9
AE - Emirati Arabi Uniti 8
DZ - Algeria 7
RO - Romania 7
DK - Danimarca 6
EU - Europa 5
HU - Ungheria 5
KE - Kenya 5
KZ - Kazakistan 5
NZ - Nuova Zelanda 5
PE - Perù 5
UZ - Uzbekistan 5
AZ - Azerbaigian 4
CY - Cipro 4
NP - Nepal 4
TN - Tunisia 4
CR - Costa Rica 3
EG - Egitto 3
ET - Etiopia 3
GE - Georgia 3
HN - Honduras 3
LB - Libano 3
MA - Marocco 3
MY - Malesia 3
RS - Serbia 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
AL - Albania 2
AM - Armenia 2
AO - Angola 2
BG - Bulgaria 2
HR - Croazia 2
JO - Giordania 2
ME - Montenegro 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BO - Bolivia 1
CG - Congo 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GM - Gambi 1
HT - Haiti 1
JM - Giamaica 1
LC - Santa Lucia 1
LU - Lussemburgo 1
MD - Moldavia 1
MK - Macedonia 1
NG - Nigeria 1
Totale 17.620
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Città #
Singapore 1.384
Moscow 585
Hong Kong 581
Chandler 497
Ashburn 260
Santa Clara 236
Beijing 219
Naples 210
Hefei 204
Napoli 197
Jacksonville 187
Millbury 168
Princeton 168
Boston 142
Milan 138
Nanjing 138
Los Angeles 128
Rome 116
Ann Arbor 76
Buffalo 76
Ho Chi Minh City 74
Redondo Beach 71
Wilmington 67
Amsterdam 65
Dallas 64
São Paulo 62
New York 56
Ottawa 56
Des Moines 54
Hanoi 48
Munich 48
Woodbridge 46
Seattle 45
Nanchang 40
Helsinki 39
Seoul 36
Lawrence 35
Florence 32
Mexico City 32
Houston 31
Brooklyn 30
Palermo 29
Dong Ket 28
Salerno 28
Kunming 26
Shenyang 25
Turku 25
Falkenstein 24
Hebei 24
Kitchener 23
Norwalk 23
Turin 23
Jiaxing 22
Tianjin 22
Pune 21
Belo Horizonte 20
Dublin 20
Krefeld 20
Nürnberg 20
Padova 20
Redwood City 20
Bari 19
Changsha 19
Torino 19
Caserta 18
Rimini 18
Brescia 17
Johannesburg 17
Kronberg 17
London 17
Bologna 16
Chennai 16
Lappeenranta 16
Montreal 16
Rio de Janeiro 16
Stockholm 16
Guangzhou 15
Hangzhou 15
The Dalles 15
Chicago 14
Pellezzano 14
San Francisco 14
Alessandria 13
Bern 13
Brasília 13
Falls Church 13
Frankfurt am Main 13
Nuremberg 13
Vienna 13
Warsaw 13
Acerra 12
Boardman 12
Salvador 12
Tokyo 12
Toronto 12
Verona 12
Ariano Irpino 11
Bolzano 11
Da Nang 11
Bergamo 10
Totale 7.767
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Nome #
L'aroma del liquore di limoni (Limoncello) 724
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 263
Identità sensoriale del vino e nuove tecnologie 179
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 146
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 145
Monoterpenoids and norisoprenoids in Italian red wines 137
Atlante dei territori del vino italiano 136
Quality control of ricotta cheese based on protein composition 132
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 131
L'aroma dell'uva e del vino Fiano 130
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 129
Dealcolizzazione del vino e identità sensoriale 128
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 126
10th International Symposium on Grapevine Physiology and Biotechnology 125
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 120
Problematiche relative alla trasformazione del latte ovino 119
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 115
Aromi e polifenoli 112
Performance of a protein extracted from potatoes for fining of white musts 112
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 108
A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting 107
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 105
Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape 105
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration 104
Treatment by fining agents of red wine affected by phenolic off-odour 104
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 104
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 104
Influence of enological practices on ochratoxin A concentration in wine 103
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 103
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 103
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 103
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 102
Alternative Methods to SO2 for Microbiological Stabilization of Wine 102
Analisi di componenti odorosi mediante tecniche poli-strumentali 101
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 101
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 99
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 99
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 97
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 97
null 97
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 97
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 96
New insights into the formation of precipitates of quercetin in Sangiovese wines 96
Astringency diversity of Italian red wines 96
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 95
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 95
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines 94
Il colore e l'odore del Primitivo 94
Phenolic parameters explaining different astringency properties in red wines 94
Aroma of Aglianico and Uva di Troia grapes by aromatic series 93
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 92
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 92
Sensing at Your Fingertip: On-Glove Electrochemical Sensor for Copper Detection on Vine Leaves 90
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 90
Profili aromatici e sensoriali di ecotipi di pomodoro campano 90
The role of production process and information on quality expectations and perceptions of sparkling wines 89
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 88
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 88
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 88
L’aroma di frutti di bosco nel vino 86
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 86
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 86
How must pH affects the level of red wine phenols 86
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 86
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 85
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 85
Influenza del flavor sul comportamento alimentare della capra. 84
Application of immunoblotting to the specific control of ovine casein fractionation 84
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 84
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 84
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 84
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 84
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition 83
Influence of flavor on goat feeding preferences 82
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 82
Exploring cheese and red wine pairing by an in vitro simulation of tasting 81
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 81
Comparison of solvent performance in the extraction of free and glycosidically bound volatiles from grape skins 81
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 81
Influenza dell'epoca di defogliazione della Chiavennasca e della disidratazione sulla frazione volatile e sull'attività della lipossigenasi e alcol deidrogenasi dell'uva 81
Phenolic compounds in wine 81
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 80
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 80
USE OF PATATIN, A PROTEIN EXTRACTED FROM POTATO, AS ALTERNATIVE TO ANIMAL PROTEINS IN FINING OF RED WINE 80
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 80
Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6 80
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 79
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 79
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 79
Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties 78
IL COLORE DEL FIANO 78
How acetaldehyde reacts with low molecular weight phenolics in white and red wines 78
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 77
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 76
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 76
Vinificazione ed espressione varietale di vitigni mediterranei 76
Effect of different enological tannins on oxygen consumption, phenolic compounds, color and astringency evolution of aglianico wine 76
Il Rinascimento del Primitivo di Manduria DOC. 75
Variabili enologiche e qualità aromatica del vino Fiano 75
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 75
Totale 10.428
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Categoria #
all - tutte 60.911
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 60.911
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021554 0 0 0 0 61 101 81 18 105 62 70 56
2021/20221.303 60 11 24 13 40 49 25 55 170 94 289 473
2022/20231.395 233 118 57 87 182 181 12 126 188 78 78 55
2023/20241.274 59 147 104 50 78 205 74 140 52 65 195 105
2024/20255.878 359 419 69 84 182 272 646 412 438 583 1.944 470
2025/20264.574 1.187 801 1.029 958 599 0 0 0 0 0 0 0
Totale 18.000