IRIS
MOIO, LUIGI
 Distribuzione geografica
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Continente #
NA - Nord America 1.052
EU - Europa 1.042
AS - Asia 423
SA - Sud America 12
OC - Oceania 1
Totale 2.530
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Nazione #
US - Stati Uniti d'America 1.044
CN - Cina 325
IE - Irlanda 324
UA - Ucraina 259
IT - Italia 167
SE - Svezia 153
TR - Turchia 82
FI - Finlandia 66
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
SG - Singapore 2
CL - Cile 1
ID - Indonesia 1
IR - Iran 1
NL - Olanda 1
NZ - Nuova Zelanda 1
PE - Perù 1
SK - Slovacchia (Repubblica Slovacca) 1
UZ - Uzbekistan 1
Totale 2.530
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Città #
Dublin 324
Chandler 201
Jacksonville 185
Dearborn 165
Nyköping 110
Nanjing 98
Nanchang 40
San Mateo 38
Princeton 37
Wilmington 31
Beijing 29
Helsinki 29
Shenyang 26
Boardman 25
Tianjin 22
Kunming 18
Ashburn 16
Hebei 16
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
Hangzhou 6
Lanzhou 6
Latina 6
Ningbo 6
Rome 5
Ann Arbor 4
Gaziantep 4
Guangzhou 4
Hanover 4
Manfredonia 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
Molfetta 2
Montpellier 2
Naples 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
Dijon 1
Eden Prairie 1
Ferrara 1
Houston 1
Imola 1
Ithaca 1
Lattes 1
Limanowa 1
Los Angeles 1
Macon 1
Madrid 1
Meldola 1
Milan 1
Monte Roberto 1
Montréal 1
Norwalk 1
Nürnberg 1
Pomigliano d'Arco 1
Sacramento 1
Saint Petersburg 1
Seattle 1
Totale 1.650
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Nome #
Il Rinascimento del Primitivo di Manduria DOC. 137
Production of representative wine extracs for chemical and olfactory analysis. 131
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano. 89
Problematiche relative alla trasformazione del latte ovino 88
Determination of ovine casein heterogeneity using gel electrophoresis and immunochemical techniques 82
Odorous constituents of ovine milk in relationship to diet 81
Uso del PhastSystem nella determinazione del polimorfismo delle lattoproteine caprine 80
The effects of pomace contact and heat treatment during vinification on the concentration of Aglianico (Vitis vinifera L.) aroma compounds and glycoconyugates 74
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 72
Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. 69
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. 69
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 69
The influenceof malolactic fermentation and “Oenococcus oeni” strain on glycosidc aroma precursors and related volatile compounds of red wine. 68
A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to six French Chardonnay wines 67
Occurrence of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian monovarietal wines 67
Hydrolysis of grape aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. 66
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica. 65
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo Mozzarella cheese manufacture. 64
“Berry” aroma of wine: sensory and olfactory analysis 64
Grana Padano cheese aroma. 63
Application of immunoblotting to the specific control of ovine casein fractionation 62
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano. 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
Ethyl anthranilate, ethyl cinnamate, ethyl 2,3-dihydrocinnamate and methyl anthranilate: four important contributors to the aroma of Pinot noir wines. 61
Gli odori di frutti rossi dell'aroma del vino. Parte I: Analisi sensoriale 60
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 60
The aroma of Nero di Troia red wine: study of its main odorants using sensory and instrumental analysis 59
New as2-casein variant from caprine milk 58
Differential pH-meter determination of total glucose and fructose in wine. 56
Influence of flavor on goat feeding preferences 55
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 53
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 53
Strategy to select products presenting given flavor characteristics: an application to wine. 53
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino 50
Odour-impact compounds of Gorgonzola cheese 49
Totale 2.539
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Categoria #
all - tutte 9.419
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 9.419
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201960 0 0 0 0 0 0 0 0 0 0 21 39
2019/2020605 124 69 11 23 74 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
2023/202467 16 6 13 8 5 2 0 16 0 1 0 0
Totale 2.539