CRIS Current Research Information System

VERSARI, ANDREA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 7.696
EU - Europa 6.915
AS - Asia 3.350
AF - Africa 535
SA - Sud America 53
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 8
Totale 18.571
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 7.639
IT - Italia 1.857
GB - Regno Unito 1.835
CN - Cina 1.341
SG - Singapore 763
DE - Germania 712
SE - Svezia 616
VN - Vietnam 539
IN - India 356
UA - Ucraina 315
FR - Francia 294
IE - Irlanda 260
RU - Federazione Russa 245
TG - Togo 203
CH - Svizzera 140
BG - Bulgaria 129
ZA - Sudafrica 122
CI - Costa d'Avorio 121
EE - Estonia 111
NL - Olanda 70
FI - Finlandia 64
JO - Giordania 59
ES - Italia 50
CA - Canada 47
BE - Belgio 46
NG - Nigeria 46
JP - Giappone 45
PT - Portogallo 44
GR - Grecia 43
SC - Seychelles 40
ID - Indonesia 35
IR - Iran 34
TR - Turchia 32
BR - Brasile 28
PK - Pakistan 25
KR - Corea 24
HK - Hong Kong 23
PL - Polonia 22
LB - Libano 17
TW - Taiwan 16
RO - Romania 14
AT - Austria 13
HR - Croazia 13
TH - Thailandia 12
AU - Australia 10
CL - Cile 10
EU - Europa 8
RS - Serbia 8
MX - Messico 7
PH - Filippine 7
CO - Colombia 5
MY - Malesia 5
SK - Slovacchia (Repubblica Slovacca) 5
CZ - Repubblica Ceca 4
IL - Israele 4
NZ - Nuova Zelanda 4
AE - Emirati Arabi Uniti 3
EC - Ecuador 3
PE - Perù 3
AR - Argentina 2
BD - Bangladesh 2
EG - Egitto 2
HU - Ungheria 2
LK - Sri Lanka 2
NP - Nepal 2
PA - Panama 2
SA - Arabia Saudita 2
BO - Bolivia 1
FK - Isole Falkland (Malvinas) 1
GL - Groenlandia 1
IM - Isola di Man 1
KE - Kenya 1
KG - Kirghizistan 1
MK - Macedonia 1
NO - Norvegia 1
UZ - Uzbekistan 1
Totale 18.571
Salva come PNG Salva come JPEG
Città #
Southend 1.678
Ashburn 778
Fairfield 686
Singapore 675
Chandler 660
Santa Clara 617
Ann Arbor 397
Wilmington 374
Princeton 339
Woodbridge 327
Dong Ket 309
Houston 297
Seattle 289
Boardman 274
Dublin 250
Bologna 242
Cambridge 229
Jacksonville 213
Lomé 203
Turin 154
Nanjing 147
Westminster 138
Sofia 127
Berlin 126
Padova 126
Abidjan 121
Bern 112
Jinan 94
Beijing 84
Shenyang 79
New York 76
Dearborn 72
Guangzhou 72
Milan 72
Saint Petersburg 70
Cesena 69
Amman 58
Forlì 58
Helsinki 58
Medford 54
Hebei 51
Redwood City 51
Changsha 49
Rome 49
Brussels 44
San Diego 44
Washington 42
Zhengzhou 42
Mülheim 41
Redmond 41
Mahé 40
Nanchang 40
Parma 37
Hangzhou 35
Tianjin 34
Falls Church 33
Des Moines 32
Rimini 32
Verona 31
Shanghai 30
Jakarta 29
Jiaxing 28
Abeokuta 25
Los Angeles 25
Florence 24
Fremont 24
Ningbo 24
Norwalk 24
Ravenna 24
Hyderabad 23
Ottawa 23
Tokyo 22
Haikou 21
Olalla 21
Taiyuan 21
Lagos 20
Fuzhou 19
Paris 19
Phoenix 19
Estoril 18
Taizhou 18
Athens 17
London 17
Falkenstein 16
Kunming 16
Hong Kong 15
Shenzhen 15
Moscow 14
Naples 14
Wuhan 14
Beirut 13
Buk-gu 13
Faenza 13
Lanzhou 13
Palermo 13
Bühl 12
Frankfurt am Main 12
Castel Bolognese 11
Toronto 11
Sacramento 10
Totale 12.332
Salva come PNG Salva come JPEG
Nome #
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 321
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 287
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 206
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 197
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 188
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 180
Albana di Romagna: aspetti enologici e sensoriali 180
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 177
Terpenoids and norisoprenoids in Italian red wines 175
Antioxidant activity of commercial food grade tannins exemplified in a wine model 174
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 169
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 167
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 167
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 164
Silicio, alleato in vigneto per migliorare la qualità dell'uva 163
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 163
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 160
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 150
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 149
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 149
null 148
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 147
Characterization of Uva Longanesi red wine by selected parameters related to astringency 143
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 140
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 140
Fingerprint of enological tannins by multiple techniques approach 138
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 137
Effect of heat on grape marc extract 135
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 134
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 134
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 132
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 130
Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc 130
Characterization of sugarbeet (Beta vulgaris, L.) protein" 127
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines 127
Application of Infrared Spectroscopy to Grape and Wine Analysis 127
Rapid optical method for procyanidins estimation in red wines 126
A comparison of analytical methods for measuring the color components of red wine 125
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 125
System, method and device for detecting tannins in a liquid 124
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 124
Analisi FTIR di vini portoghesi 123
D-wines: use of LC-MS metabolomic space to discriminate Italian mono-varietal red wines 123
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 122
Prediction of colloidal stability in white wines using infrared spectroscopy 121
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 121
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 120
Bio e biodinamico: un test sulle uve Sangiovese 118
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 117
Application of infrared spectroscopy for the prediction of color components of red wines 115
Oenological tannins: a review 115
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 115
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 115
Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy 114
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 114
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 114
Capire i gusti dei consumatori attraverso l'analisi sensoriale 113
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 112
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 112
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 112
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 111
The prediction of the color components of red wines using FTIR, wine analyses, and the method of partial least squares 110
Survey of Patulin contamination in apple juices from organic and conventional agriculture 110
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 110
New challenging yeasts in enology: the case of Saccharomyces eubayanus 109
Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes 108
Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia) 108
Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking. 108
Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants 107
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 107
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins 107
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 107
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 105
Treatment of grape juice by osmotic distillation 105
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 105
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 105
Effect of spectral pre-processing methods on the evaluation of the color components of red wines using Fourier-Transform Infrared spectroscopy 104
FT-IR spectroscopy and direct orthogonal signal correction preprocessing applied to selected phenolic compounds in red wines 103
Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine 103
APPLICAZIONE DI RETI NEURALI PER LA CLASSIFICAZIONE DI CULTIVAR DI ALBICOCCO MEDIANTE NASO ELETTRONICO 103
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 103
Relationship among sensory descriptors, consumer preference and color parameters of Novello red wines 102
Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin 102
Il ruolo dell’ossigeno nel vino. 101
Astringency diversity of Italian red wines 101
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 101
Marzemino in Romagna: storicità e potenzialità enologiche 100
Discrimination of apricot cultivars by gasmultisensor array using an artificial neural network 100
Analysis of SO2 -resistant polymeric pigments in red wines by high performance liquid chromatography 100
Climate change trends, grape production, and potential alcohol concentration in Italian wines 100
Extraction time course of selected red color components from grape pomace 99
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches 99
Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods 99
Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking 99
Sgavetta, vitigno autoctono nella terra dei Lambruschi 99
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 98
Macromolecular diversity of Italian red wines 98
null 98
La scelta del tappo ideale: tradizione o innovazione? 97
Vini a basso contenuto alcolico: dove va la ricerca 95
Totale 12.821
Salva come PNG Salva come JPEG
Categoria #
all - tutte 50.991
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 50.991
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.595 0 0 0 0 0 0 358 361 358 215 143 160
2020/20212.878 428 114 82 87 82 212 118 186 494 173 138 764
2021/20223.105 180 143 177 332 299 204 162 197 132 161 599 519
2022/20233.864 334 498 188 387 264 251 227 198 662 109 362 384
2023/20241.718 82 193 139 78 134 412 112 77 79 132 133 147
2024/20252.951 160 617 507 354 969 315 29 0 0 0 0 0
Totale 19.194