IRIS
MOIO, LUIGI
 Distribuzione geografica
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Continente #
EU - Europa 4.043
NA - Nord America 3.562
AS - Asia 2.121
SA - Sud America 80
AF - Africa 51
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 6
Totale 9.872
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Nazione #
US - Stati Uniti d'America 3.464
IT - Italia 2.332
SG - Singapore 1.095
DE - Germania 523
CN - Cina 441
HK - Hong Kong 441
UA - Ucraina 232
FI - Finlandia 207
RU - Federazione Russa 201
IE - Irlanda 145
NL - Olanda 98
CA - Canada 93
GB - Regno Unito 63
BR - Brasile 60
FR - Francia 54
CI - Costa d'Avorio 44
IN - India 37
VN - Vietnam 29
SE - Svezia 28
CH - Svizzera 26
ES - Italia 26
BE - Belgio 20
PT - Portogallo 16
AT - Austria 14
TR - Turchia 12
AR - Argentina 11
JP - Giappone 11
GR - Grecia 10
AU - Australia 8
CZ - Repubblica Ceca 8
IR - Iran 8
IL - Israele 7
RO - Romania 7
TW - Taiwan 7
CL - Cile 6
DK - Danimarca 6
PK - Pakistan 6
EU - Europa 5
HU - Ungheria 5
ZA - Sudafrica 5
AE - Emirati Arabi Uniti 4
CY - Cipro 4
LT - Lituania 4
MX - Messico 4
PL - Polonia 4
SA - Arabia Saudita 3
BD - Bangladesh 2
BG - Bulgaria 2
GE - Georgia 2
HR - Croazia 2
ID - Indonesia 2
KR - Corea 2
MY - Malesia 2
UZ - Uzbekistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AZ - Azerbaigian 1
CO - Colombia 1
EE - Estonia 1
ET - Etiopia 1
IQ - Iraq 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MD - Moldavia 1
ME - Montenegro 1
MK - Macedonia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PE - Perù 1
PH - Filippine 1
RS - Serbia 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
VE - Venezuela 1
Totale 9.872
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Città #
Singapore 650
Chandler 497
Hong Kong 441
Santa Clara 223
Napoli 197
Jacksonville 187
Naples 178
Millbury 168
Princeton 168
Ashburn 139
Nanjing 138
Boston 128
Rome 95
Milan 88
Ann Arbor 76
Wilmington 65
Amsterdam 62
Ottawa 56
Des Moines 54
Woodbridge 46
Beijing 44
Seattle 42
Nanchang 40
Helsinki 39
Lawrence 35
Florence 29
Dong Ket 28
Kunming 26
Palermo 25
Falkenstein 24
Hebei 24
Kitchener 23
Norwalk 23
Shenyang 23
Houston 21
Jiaxing 21
Pune 21
Tianjin 21
Krefeld 20
Nürnberg 20
Padova 20
Redwood City 20
Salerno 20
Bari 19
Torino 19
Turin 19
Caserta 18
Rimini 18
Brescia 17
Dublin 17
Kronberg 17
Changsha 14
Pellezzano 14
The Dalles 14
Alessandria 13
Bern 13
Falls Church 13
Hangzhou 13
Bologna 12
Acerra 11
Ariano Irpino 11
Moscow 11
Leawood 10
Vienna 10
Bergamo 9
Boardman 9
Bolzano 9
Bordeaux 9
Brussels 9
Fairfield 9
Frankfurt am Main 9
Ivrea 9
New York 9
Potenza 9
Teramo 9
Toronto 9
Guangzhou 8
Lappeenranta 8
Los Angeles 8
Nuremberg 8
San Salvatore Telesino 8
Verona 8
Amalfi 7
Catania 7
Orange 7
Shenzhen 7
Castellammare Di Stabia 6
Dalmine 6
Freiburg im Breisgau 6
Jinan 6
Karlsruhe 6
Marano di Napoli 6
Portici 6
Trento 6
Treviso 6
Washington 6
Angri 5
Arpaia 5
Benevento 5
Cesano Boscone 5
Totale 4.832
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Nome #
L'aroma del liquore di limoni (Limoncello) 632
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 220
Identità sensoriale del vino e nuove tecnologie 122
NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity 107
Atlante dei territori del vino italiano 102
null 97
Quality control of ricotta cheese based on protein composition 96
Monoterpenoids and norisoprenoids in Italian red wines 88
Aromi e polifenoli 87
L'aroma dell'uva e del vino Fiano 87
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 84
Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast 83
Treatment by fining agents of red wine affected by phenolic off-odour 81
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 80
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 80
Problematiche relative alla trasformazione del latte ovino 80
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks 80
Aroma of Aglianico and Uva di Troia grapes by aromatic series 79
A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting 77
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 76
Il colore e l'odore del Primitivo 76
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 75
Alternative Methods to SO2 for Microbiological Stabilization of Wine 73
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 71
Profili aromatici e sensoriali di ecotipi di pomodoro campano 68
Performance of a protein extracted from potatoes for fining of white musts 68
10th International Symposium on Grapevine Physiology and Biotechnology 68
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 67
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine 65
Analisi di componenti odorosi mediante tecniche poli-strumentali 64
Phenolic compounds in wine 64
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 63
Dealcolizzazione del vino e identità sensoriale 63
PREDICTION TEST OF MAXIMUM OXYGEN TOLERANCE FOR RED WINE 62
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes 62
The role of production process and information on quality expectations and perceptions of sparkling wines 62
New insights into the formation of precipitates of quercetin in Sangiovese wines 62
Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region 61
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace 60
Influence of flavor on goat feeding preferences 59
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 59
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 58
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 58
Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape 58
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines 58
Application of immunoblotting to the specific control of ovine casein fractionation 57
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation 57
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 56
Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour 56
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine 56
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 55
Aging Behavior of Two Red Wines from the PIWI Pathogen-Resistant Grapevines ′′Cabernet Eidos′′ and ′′Merlot Khorus′′ 54
Influenza del flavor sul comportamento alimentare della capra. 53
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 53
Sip volume affects oral release of wine volatiles 53
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 51
Odour-impact compounds of Gorgonzola cheese 51
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines 51
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 50
An extract procedure for studying the free and glycosilated aroma compounds in grapes 50
Astringency diversity of Italian red wines 50
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 50
Differential pHmeter Determination of Residual Sugars in Wine 49
L’aroma di frutti di bosco nel vino 49
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. 49
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 48
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines 48
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 48
Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni 47
K - casein polymorphism in caprine milk 47
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging 47
The influenceof malolactic fermentation and “Oenococcus oeni” strain on glycosidc aroma precursors and related volatile compounds of red wine 46
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 46
Il Rinascimento del Primitivo di Manduria DOC. 46
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 45
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 45
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 45
Effect of fining by conventional animal proteins and a vegetal nonallergenic protein on volatile composition and sensory characteristics of red wine 45
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 45
Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6 44
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 43
Selection of products presenting given flavor characteristics: an application to wine 42
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 42
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 42
Realizzazione dei testi relativi alla “Caratterizzazione sensoriale e chimicofisica dei vini rientranti nel progetto di realizzazione dell’Atlante del Vino Italiano” 42
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 42
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation 42
Phenolic parameters explaining different astringency properties in red wines 42
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency 41
Biodiversity of Vitis vinifera cv. Aglianico: changes in polyphenolic composition of different biotypes in the last phases of maturation 41
Functional homogeneous zones (fHZs) in viticultural zoning procedure: An Italian case study on aglianico vine 41
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 40
An Improved method for thiolysis-HPLC characterization of grape seed procyanidins 40
A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins 40
Investigating on taste and odor in subjects with different BMI 40
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 40
NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids 40
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde 40
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 39
Berry aroma of wine: sensory and olfactory analysis 39
Totale 6.602
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Categoria #
all - tutte 41.989
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 41.989
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020288 0 0 0 0 0 0 0 0 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
2022/20231.395 233 118 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
2024/20252.694 359 419 69 84 182 272 646 412 251 0 0 0
Totale 10.242