PITTARI, ELISABETTA
 Distribuzione geografica
Continente #
NA - Nord America 234
EU - Europa 212
AS - Asia 165
SA - Sud America 13
OC - Oceania 4
AF - Africa 3
Totale 631
Nazione #
US - Stati Uniti d'America 208
IT - Italia 128
SG - Singapore 96
HK - Hong Kong 43
CA - Canada 26
DE - Germania 18
RU - Federazione Russa 17
FI - Finlandia 14
BR - Brasile 13
CN - Cina 13
FR - Francia 11
VN - Vietnam 8
NL - Olanda 6
AU - Australia 4
AT - Austria 3
ES - Italia 3
GB - Regno Unito 3
BE - Belgio 2
IE - Irlanda 2
IN - India 2
PT - Portogallo 2
SA - Arabia Saudita 2
DZ - Algeria 1
HR - Croazia 1
JP - Giappone 1
LT - Lituania 1
MA - Marocco 1
PL - Polonia 1
TN - Tunisia 1
Totale 631
Città #
Singapore 46
Hong Kong 43
Chandler 26
Ashburn 23
Kitchener 23
Napoli 21
Naples 20
Seattle 17
Santa Clara 12
Helsinki 11
Dong Ket 8
Lawrence 8
Bordeaux 7
Millbury 7
Des Moines 6
Florence 5
Milan 5
Dalmine 4
Fairfield 4
Falkenstein 4
Toenisvorst 4
Boston 3
Lappeenranta 3
Los Angeles 3
Maringá 3
Redwood City 3
Torino 3
Amsterdam 2
Beijing 2
Bentivoglio 2
Bolzano 2
Brussels 2
Casal di Principe 2
Dublin 2
Padova 2
Parma 2
Portici 2
Potenza 2
Pune 2
Rome 2
San Nicola la Strada 2
Sarno 2
Stella Cilento 2
Toronto 2
Turin 2
Vienna 2
Wilmington 2
Adelaide 1
Annaba 1
Arezzo 1
Bambuí 1
Ben Arous 1
Bergamo 1
Brescia 1
Cambé 1
Campos dos Goytacazes 1
Caserta 1
Comiziano 1
Criciúma 1
Curitiba 1
Düsseldorf 1
Frankfurt am Main 1
Friesland 1
Gravataí 1
Houston 1
Jinan 1
Kenitra 1
Kobe 1
Kronberg 1
Langfang 1
London 1
Madrid 1
Manhuaçu 1
Marcianise 1
Nanjing 1
Newark 1
Nocera Superiore 1
Novo Hamburgo 1
Ottawa 1
Paris 1
Passos 1
Peterborough 1
Pittsburg 1
Reading 1
Riyadh 1
Saint-Didier 1
Sandigliano 1
Somma Vesuviana 1
São Paulo 1
The Dalles 1
Uhlingen-Birkendorf 1
Vila Real 1
Wageningen 1
Warsaw 1
Woodbridge 1
Zagreb 1
Totale 411
Nome #
Astringency diversity of Italian red wines 50
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 49
Impact of the non-volatile matrix composition on red wine aroma release and perception of olfactory and oral cues 49
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 47
Phenolic parameters explaining different astringency properties in red wines 42
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 39
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines 37
The aroma diversity of Italian white wines: a further piece added to the D-Wines project 33
Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights 31
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry 30
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 29
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures 28
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration 25
Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines 23
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 20
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 20
Exploring multisensory interactions through the study of astringency diversity of mono-varietal Italian red wines 19
Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties 19
Decoding the Proanthocyanins Profile of Italian Red Wines 18
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol 18
Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile 16
Studying how dry extract can affect the aroma release and perception in different red wine styles 12
Totale 654
Categoria #
all - tutte 3.450
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 3.450


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202010 0 0 0 0 0 0 0 0 0 8 1 1
2020/202147 6 0 1 3 1 0 0 0 7 20 1 8
2021/202238 3 0 4 0 0 0 0 0 6 0 5 20
2022/202373 8 3 2 8 10 7 0 6 18 2 7 2
2023/2024183 5 12 22 13 23 39 6 15 6 2 15 25
2024/2025299 24 14 14 15 17 46 79 63 27 0 0 0
Totale 654