IRIS
MOIO, LUIGI
 Distribuzione geografica
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Continente #
NA - Nord America 1.053
EU - Europa 1.047
AS - Asia 468
SA - Sud America 12
OC - Oceania 1
Totale 2.581
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Nazione #
US - Stati Uniti d'America 1.045
CN - Cina 336
IE - Irlanda 324
UA - Ucraina 259
IT - Italia 169
SE - Svezia 153
TR - Turchia 82
FI - Finlandia 68
SG - Singapore 36
FR - Francia 22
DE - Germania 15
GB - Regno Unito 15
IN - India 11
CA - Canada 8
AR - Argentina 7
RU - Federazione Russa 5
RO - Romania 4
BR - Brasile 3
CZ - Repubblica Ceca 3
PL - Polonia 3
BE - Belgio 2
ES - Italia 2
NL - Olanda 2
CL - Cile 1
ID - Indonesia 1
IR - Iran 1
NZ - Nuova Zelanda 1
PE - Perù 1
SK - Slovacchia (Repubblica Slovacca) 1
UZ - Uzbekistan 1
Totale 2.581
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Città #
Dublin 324
Chandler 201
Jacksonville 185
Dearborn 165
Nyköping 110
Nanjing 98
Nanchang 40
San Mateo 38
Princeton 37
Helsinki 31
Wilmington 31
Beijing 30
Shenyang 26
Boardman 25
Tianjin 22
Kunming 18
Ashburn 16
Hebei 16
Singapore 15
Napoli 14
Changsha 12
Jiaxing 11
Woodbridge 9
Des Moines 8
Zhengzhou 8
Auburn Hills 7
Bari 7
Federal 7
Redwood City 7
Changchun 6
Guangzhou 6
Hangzhou 6
Lanzhou 6
Latina 6
Ningbo 6
Rome 5
Ann Arbor 4
Gaziantep 4
Hanover 4
Manfredonia 4
Naples 4
Padova 4
Cattolica 3
Jinan 3
Ottawa 3
Adelfia 2
Anglade 2
Arquata Scrivia 2
Aversa 2
Baotou 2
Bologna 2
Brussels 2
Casavatore 2
Foggia 2
Hefei 2
Hilden 2
Lainate 2
Liverpool 2
Los Angeles 2
Molfetta 2
Montpellier 2
Olomouc 2
Planegg 2
Polska 2
Shanghai 2
Taizhou 2
Taranto 2
Torino 2
Toronto 2
Venezia 2
Agropoli 1
Altavilla Irpina 1
Arequipa 1
Bitritto 1
Bordeaux 1
Borås 1
Bratislava 1
Brno 1
Busto Arsizio 1
Campora 1
Carbonera 1
Dalian 1
Dijon 1
Eden Prairie 1
Ferrara 1
Houston 1
Imola 1
Ithaca 1
Lattes 1
Limanowa 1
Macon 1
Madrid 1
Meldola 1
Milan 1
Monte Roberto 1
Montréal 1
Norwalk 1
Nürnberg 1
Pomigliano d'Arco 1
Quanzhou 1
Totale 1.672
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Nome #
Il Rinascimento del Primitivo di Manduria DOC. 138
Production of representative wine extracs for chemical and olfactory analysis. 136
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano. 90
Problematiche relative alla trasformazione del latte ovino 90
Determination of ovine casein heterogeneity using gel electrophoresis and immunochemical techniques 83
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 82
Odorous constituents of ovine milk in relationship to diet 82
The effects of pomace contact and heat treatment during vinification on the concentration of Aglianico (Vitis vinifera L.) aroma compounds and glycoconyugates 75
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 74
Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. 70
Variation in the concentration of ellagitannins and cis- and trans- beta-methyl-gamma-octalactone extracted from oak wood (Quercus robur L., Quercus petraea Liebl.) under model wine cast conditions. 70
Hydrolysis of grape aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. 70
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 70
The influenceof malolactic fermentation and “Oenococcus oeni” strain on glycosidc aroma precursors and related volatile compounds of red wine. 69
Occurrence of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian monovarietal wines 69
A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to six French Chardonnay wines 68
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica. 66
“Berry” aroma of wine: sensory and olfactory analysis 66
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo Mozzarella cheese manufacture. 65
Grana Padano cheese aroma. 65
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano. 64
Application of immunoblotting to the specific control of ovine casein fractionation 63
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 63
Ethyl anthranilate, ethyl cinnamate, ethyl 2,3-dihydrocinnamate and methyl anthranilate: four important contributors to the aroma of Pinot noir wines. 62
Isolation of specific oligoclonal antibodies against bovine αS1-casein by FPLC tandem immunoaffinity of the polyclonal antibodies. 61
Selection of products presenting given flavor characteristics: an application to wine 61
Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. 61
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 61
The aroma of Nero di Troia red wine: study of its main odorants using sensory and instrumental analysis 60
New as2-casein variant from caprine milk 59
Differential pH-meter determination of total glucose and fructose in wine. 57
Influence of flavor on goat feeding preferences 56
Strategy to select products presenting given flavor characteristics: an application to wine. 55
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 54
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 54
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 51
Odour-impact compounds of Gorgonzola cheese 50
Totale 2.590
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Categoria #
all - tutte 11.457
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 11.457
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020304 0 0 0 0 0 97 84 4 48 14 46 11
2020/2021270 42 0 37 1 43 26 38 2 37 42 2 0
2021/2022231 43 3 3 33 17 9 15 17 15 6 32 38
2022/2023867 58 2 37 70 58 118 0 63 410 9 25 17
2023/202475 16 6 13 8 5 2 0 16 0 1 0 8
2024/202543 13 3 1 21 5 0 0 0 0 0 0 0
Totale 2.590