CRIS Current Research Information System

VERSARI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 11.478
AS - Asia 10.566
EU - Europa 9.120
Continente sconosciuto - Info sul continente non disponibili 769
AF - Africa 711
SA - Sud America 646
OC - Oceania 42
Totale 33.332
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Nazione #
US - Stati Uniti d'America 11.219
CN - Cina 3.343
IT - Italia 2.804
SG - Singapore 2.778
VN - Vietnam 2.010
GB - Regno Unito 1.921
DE - Germania 882
HK - Hong Kong 632
FR - Francia 629
SE - Svezia 625
IN - India 490
BR - Brasile 435
RU - Federazione Russa 406
UA - Ucraina 330
KR - Corea 272
IE - Irlanda 266
BD - Bangladesh 209
TG - Togo 199
JP - Giappone 195
NL - Olanda 195
CI - Costa d'Avorio 189
ZA - Sudafrica 175
CA - Canada 158
CH - Svizzera 153
FI - Finlandia 144
BG - Bulgaria 133
EE - Estonia 111
ES - Italia 105
ID - Indonesia 79
PT - Portogallo 72
BE - Belgio 70
TR - Turchia 70
AR - Argentina 66
PL - Polonia 64
JO - Giordania 62
TH - Thailandia 61
GR - Grecia 58
PH - Filippine 58
SC - Seychelles 56
NG - Nigeria 48
TW - Taiwan 48
MX - Messico 47
PK - Pakistan 47
IR - Iran 41
IQ - Iraq 38
AT - Austria 37
CL - Cile 34
CO - Colombia 30
EC - Ecuador 30
AU - Australia 25
RO - Romania 25
SA - Arabia Saudita 20
MY - Malesia 19
PE - Perù 19
LB - Libano 18
HR - Croazia 17
NZ - Nuova Zelanda 17
PY - Paraguay 16
XK - ???statistics.table.value.countryCode.XK??? 15
RS - Serbia 14
JM - Giamaica 12
LT - Lituania 10
UZ - Uzbekistan 10
AE - Emirati Arabi Uniti 9
IL - Israele 9
NP - Nepal 9
CR - Costa Rica 8
EU - Europa 8
VE - Venezuela 8
DK - Danimarca 7
KE - Kenya 7
SK - Slovacchia (Repubblica Slovacca) 7
AF - Afghanistan, Repubblica islamica di 6
CZ - Repubblica Ceca 6
HU - Ungheria 6
MA - Marocco 6
MD - Moldavia 6
DZ - Algeria 5
EG - Egitto 5
ET - Etiopia 5
HN - Honduras 5
ME - Montenegro 5
NO - Norvegia 5
PS - Palestinian Territory 5
AZ - Azerbaigian 4
BO - Bolivia 4
GT - Guatemala 4
LK - Sri Lanka 4
PA - Panama 4
SN - Senegal 4
SV - El Salvador 4
CY - Cipro 3
GE - Georgia 3
GH - Ghana 3
OM - Oman 3
PR - Porto Rico 3
AL - Albania 2
AM - Armenia 2
BB - Barbados 2
CW - ???statistics.table.value.countryCode.CW??? 2
Totale 32.549
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Città #
Singapore 1.869
Southend 1.664
Ashburn 1.188
San Jose 808
Fairfield 685
Santa Clara 663
Chandler 648
Hong Kong 591
Hefei 559
Ho Chi Minh City 427
Beijing 408
Boardman 396
Ann Arbor 395
Wilmington 375
Hanoi 367
Princeton 336
Council Bluffs 328
Woodbridge 327
Houston 315
Bologna 314
Dong Ket 309
Seattle 299
Dublin 254
Cambridge 230
Seoul 228
Jacksonville 216
Lomé 199
Los Angeles 194
Lauterbourg 193
Abidjan 189
Milan 184
Turin 180
New York 179
Dallas 158
Nanjing 153
Tokyo 148
Guangzhou 141
Westminster 137
Padova 129
Sofia 128
Berlin 126
Bern 111
Helsinki 101
Jinan 101
Buffalo 98
Rome 96
Cesena 86
Shenyang 82
Parma 77
Rimini 77
Forlì 73
Redondo Beach 73
Dearborn 72
Shanghai 70
Saint Petersburg 69
Verona 68
Da Nang 67
Frankfurt am Main 66
Zhengzhou 64
Amman 61
Changsha 60
Tianjin 55
Medford 53
Haiphong 51
Hebei 51
Munich 51
Redwood City 51
Brussels 50
Phoenix 50
Hangzhou 49
Bengaluru 48
Washington 48
San Diego 46
Chicago 45
Nanchang 42
Mülheim 41
Redmond 41
Shenzhen 41
Jakarta 40
Mahé 40
Johannesburg 39
London 39
Des Moines 36
São Paulo 36
Toronto 36
Atlanta 34
Basingstoke 34
Montreal 34
Naples 34
San Francisco 34
Falls Church 33
Orem 31
Brooklyn 29
Florence 29
Hyderabad 29
Jiaxing 29
Lappeenranta 28
The Dalles 28
Athens 27
Ningbo 27
Totale 19.748
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Nome #
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 462
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 377
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 338
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 306
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 296
Changes in phenolic composition of red wines aged in cherry wood 278
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods 274
Silicio, alleato in vigneto per migliorare la qualità dell'uva 270
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 269
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 260
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 246
Treatment of grape juice by osmotic distillation 244
Antioxidant activity of commercial food grade tannins exemplified in a wine model 242
Terpenoids and norisoprenoids in Italian red wines 239
Albana di Romagna: aspetti enologici e sensoriali 236
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 233
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 231
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 225
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 218
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 217
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 216
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 215
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 208
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 208
Characterization of Uva Longanesi red wine by selected parameters related to astringency 207
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 206
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 203
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 201
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 200
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 195
Fingerprint of enological tannins by multiple techniques approach 194
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 189
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 188
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 188
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 188
Rapid optical method for procyanidins estimation in red wines 186
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 186
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections 184
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 183
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 182
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines 180
Astringency diversity of Italian red wines 180
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 179
Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds 178
Effect of heat on grape marc extract 178
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 177
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 175
Oenological tannins: a review 175
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 175
Characterization of sugarbeet (Beta vulgaris, L.) protein" 174
Nuovo dispositivo per la stabilizzazione in flusso continuo dei vini bianchi 174
System, method and device for detecting tannins in a liquid 174
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 173
Analisi FTIR di vini portoghesi 172
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 172
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 172
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 171
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 170
Influences of SO2 addition and storage conditions in the determination of mean degree of polymerization of proanthocyanidins in aged red wines 169
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 169
Monoterpenoids and norisoprenoids in Italian red wines 168
Enhancing Ethanol Removal from Wine: A Comparative Study of Reverse Osmosis, Nanofiltration and Osmotic Distillation 168
Application of infrared spectroscopy for the prediction of color components of red wines 168
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 168
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 168
A new device for protein stabilisation of white wines throughout a continous flow system 167
Application of Infrared Spectroscopy to Grape and Wine Analysis 167
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 166
Prediction of colloidal stability in white wines using infrared spectroscopy 166
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 166
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 164
Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc 164
Macromolecular diversity of Italian red wines 164
Packaging of Wine in Aluminum Cans – A Review 163
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 163
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 161
The prediction of the color components of red wines using FTIR, wine analyses, and the method of partial least squares 160
The diversity of tannins in Italian red wines: chemical and sensory characteristics 160
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 159
Innovative method for the direct measurement of tannins in red wines 159
Survey of Patulin contamination in apple juices from organic and conventional agriculture 158
D-wines: use of LC-MS metabolomic space to discriminate Italian mono-varietal red wines 158
New device for protein stabilisation of white wines throughout a continuous flow system 157
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 156
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 156
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 155
Climate change trends, grape production, and potential alcohol concentration in Italian wines 155
Extraction time course of selected red color components from grape pomace 154
Capire i gusti dei consumatori attraverso l'analisi sensoriale 154
Il ruolo dell’ossigeno nel vino. 154
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 154
Nuovi metodi di analisi dei polisaccaridi nei vini 153
DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL 153
Bio e biodinamico: un test sulle uve Sangiovese 153
The effect of ethanol, SO2, and transition metals on browning kinetics in low‐ and no‐alcohol model wine 152
Marzemino in Romagna: storicità e potenzialità enologiche 152
Determination of grape quality at harvest using Fourier transform mid-infrared spectroscopy and multivariate analysis. 152
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 152
Ruolo della copigmentazione sul colore di vini rossi spagnoli 151
Totale 19.358
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Categoria #
all - tutte 92.232
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 92.232
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.914 0 142 176 332 296 204 162 197 131 161 597 516
2022/20233.816 330 487 185 382 257 249 225 195 654 109 361 382
2023/20241.704 81 192 137 78 134 407 111 77 78 132 133 144
2024/20255.206 158 605 505 351 962 315 516 179 126 260 315 914
2025/202610.947 626 1.088 998 685 1.205 602 1.105 516 1.957 922 648 595
2026/20271.044 686 358 0 0 0 0 0 0 0 0 0 0
Totale 33.332