CRIS Current Research Information System

RICCI, ARIANNA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 4.200
NA - Nord America 4.031
EU - Europa 3.932
AF - Africa 354
SA - Sud America 234
Continente sconosciuto - Info sul continente non disponibili 20
OC - Oceania 12
Totale 12.783
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.951
CN - Cina 1.472
IT - Italia 1.337
SG - Singapore 1.222
GB - Regno Unito 763
VN - Vietnam 442
DE - Germania 384
SE - Svezia 312
HK - Hong Kong 293
IN - India 250
KR - Corea 219
RU - Federazione Russa 190
FR - Francia 179
BR - Brasile 164
IE - Irlanda 140
NL - Olanda 131
CI - Costa d'Avorio 125
TG - Togo 106
CH - Svizzera 91
JP - Giappone 65
BG - Bulgaria 61
FI - Finlandia 60
ZA - Sudafrica 58
UA - Ucraina 49
CA - Canada 48
ID - Indonesia 46
EE - Estonia 39
TR - Turchia 36
ES - Italia 31
IR - Iran 31
NG - Nigeria 29
SC - Seychelles 28
PL - Polonia 27
MX - Messico 26
PK - Pakistan 26
AR - Argentina 25
AT - Austria 25
BE - Belgio 24
GR - Grecia 24
JO - Giordania 18
LB - Libano 15
XK - ???statistics.table.value.countryCode.XK??? 15
PT - Portogallo 13
TH - Thailandia 13
MY - Malesia 12
EC - Ecuador 11
HR - Croazia 10
AU - Australia 9
CO - Colombia 9
PE - Perù 8
RO - Romania 8
RS - Serbia 8
BD - Bangladesh 7
CL - Cile 7
LT - Lituania 6
TW - Taiwan 6
IL - Israele 5
ME - Montenegro 5
PH - Filippine 5
EU - Europa 4
SK - Slovacchia (Repubblica Slovacca) 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
EG - Egitto 3
MA - Marocco 3
NZ - Nuova Zelanda 3
PA - Panama 3
PY - Paraguay 3
SA - Arabia Saudita 3
AL - Albania 2
AM - Armenia 2
BO - Bolivia 2
HU - Ungheria 2
LK - Sri Lanka 2
MK - Macedonia 2
NO - Norvegia 2
NP - Nepal 2
UZ - Uzbekistan 2
BJ - Benin 1
BS - Bahamas 1
CW - ???statistics.table.value.countryCode.CW??? 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
FK - Isole Falkland (Malvinas) 1
HT - Haiti 1
IQ - Iraq 1
KE - Kenya 1
LV - Lettonia 1
OM - Oman 1
PR - Porto Rico 1
PS - Palestinian Territory 1
Totale 12.783
Salva come PNG Salva come JPEG
Città #
Singapore 803
Southend 679
Ashburn 476
Hefei 445
Fairfield 321
Chandler 315
Hong Kong 284
Santa Clara 282
Seoul 201
Bologna 185
Beijing 162
Ann Arbor 159
Woodbridge 156
Princeton 150
Houston 146
Wilmington 144
Dong Ket 135
Dublin 129
Abidjan 125
Seattle 125
Boardman 119
Lomé 106
Dallas 97
Cambridge 92
Turin 84
Hanoi 82
Milan 82
Ho Chi Minh City 80
New York 75
Cesena 72
Bern 69
Berlin 66
Forlì 60
Sofia 60
Nanjing 57
Westminster 53
Los Angeles 51
Rome 51
Bengaluru 45
Buffalo 43
Tokyo 43
Redondo Beach 42
Parma 41
Padova 40
Guangzhou 39
Medford 36
Helsinki 33
Redwood City 33
Redmond 32
Dearborn 30
Jinan 30
Hyderabad 29
Saint Petersburg 29
Jakarta 28
Munich 28
Shenyang 27
San Diego 25
Des Moines 24
Verona 24
Brussels 23
Frankfurt am Main 23
Zhengzhou 23
Fremont 22
Ravenna 22
Washington 21
London 20
Lagos 19
Lappeenranta 19
Amman 18
Changsha 18
Florence 18
Hebei 17
Jacksonville 17
Nuremberg 17
Shanghai 17
Nanchang 16
Toronto 16
Falls Church 15
Lavis 15
Mahé 15
São Paulo 15
Ankara 14
Ottawa 14
Phoenix 14
Beirut 13
Castel Maggiore 13
Gjilan 13
Hangzhou 13
Norwalk 13
Rimini 13
Tongling 13
Amsterdam 12
Haikou 12
Vienna 12
Wuhan 12
Castel Bolognese 11
Jiaxing 11
Paris 11
Taiyuan 11
Tianjin 11
Totale 8.121
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 404
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 246
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 239
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard 226
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 225
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 210
Antioxidant activity of commercial food grade tannins exemplified in a wine model 204
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 202
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 195
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 191
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 184
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 172
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 168
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 167
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 167
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 166
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 165
Saccharomyces eubayanus potential in winemaking field. 160
Application of Infrared Spectroscopy to Grape and Wine Analysis 157
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 154
Rapid optical method for procyanidins estimation in red wines 153
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 153
Effect of heat on grape marc extract 151
A new device for protein stabilisation of white wines throughout a continous flow system 150
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 150
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 150
System, method and device for detecting tannins in a liquid 146
Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc 145
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 145
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 144
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 142
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 141
Phenolic extraction and mechanical properties of skins and seeds during maceration of four main Italian red wine grape varieties 139
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 139
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 138
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 138
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 137
Monoterpenoids and norisoprenoids in Italian red wines 136
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 134
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 132
Il ruolo dell’ossigeno nel vino. 132
New device for protein stabilisation of white wines throughout a continuous flow system 131
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 131
Saccharomyces Eubayanus potential in winemaking field 129
Innovative method for the direct measurement of tannins in red wines 128
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 127
Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking. 127
New challenging yeasts in enology: the case of Saccharomyces eubayanus 127
Portable photometer for procyanidins quantitation in red wine 127
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 126
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins 125
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 125
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 124
Climate change trends, grape production, and potential alcohol concentration in Italian wines 124
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 123
A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products. 120
Decoding the Proanthocyanins Profile of Italian Red Wines 118
Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds 118
The effect of ethanol, SO2, and transition metals on browning kinetics in low‐ and no‐alcohol model wine 117
Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin 117
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 117
Packaging of Wine in Aluminum Cans – A Review 116
The diversity of tannins in Italian red wines: chemical and sensory characteristics 116
Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking 115
Enhancing Ethanol Removal from Wine: A Comparative Study of Reverse Osmosis, Nanofiltration and Osmotic Distillation 114
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches 114
Impact of climate change on wine industry 114
Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods 112
A new device for stabilisation of white wines throughout a continous flow system 111
Vitis vinifera facing climate change 109
Evoluzione delle caratteristiche chimiche e sensoriali di vini bianchi Müller Thurgau imbottigliati con diverse tipologie di tappo 108
The diversity of tannins in Italian red wines: chemical and sensory characteristics 108
Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy 108
Application of HPLC-DAD for phenolic evaluation of red wines during maceration. 107
Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines 105
Characterization of phenolic extract from winery waste following purification 104
Feasibility study on the use of UV-VIS and FT-IR spectroscopies for the classification and quality control of food-grade tannins 104
Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines 103
MALDI-TOF CHARACTERISATION OF BOTANICAL EXTRACTS FOR ENOLOGICAL APPLICATIONS 102
La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani. 95
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 94
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 94
Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines 93
Feasibility study on the use of UV-vis and FTIR spectroscopies for the classification and quality control of food-grade tannins 93
Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking 93
Superior antioxidant polymer films created through the incorporation of grape tannins in ethyl cellulose 92
Infrared Spectroscopy for the prediction of Phenolics in Wine 92
The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine 91
Prediction of astringency in red wine using tribology approach to study in-mouth perception 89
Measuring polymeric pigments and tannins using selected analytical methods 85
Influence of maceration time on bioactive phenolic compounds and antioxidant activity of Stanušina wines 83
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges 82
Metodo innovativo per la quantificazione rapida dei tannini nei vini rossi 80
Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes. 80
Astringency sub-qualities of red wines and the influence of wine–saliva aggregates 79
Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines 76
Applicazione dei campi elettrici pulsanti per il trattamento del pigiato di uve rosse 74
Wine derived additives as poly(butylene succinate) (PBS) natural stabilizers for different degradative environments 64
Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change 62
Understanding Consumer Acceptance and Barriers to Alcohol-Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics 30
Totale 13.169
Salva come PNG Salva come JPEG
Categoria #
all - tutte 36.613
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 36.613
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021983 0 0 0 0 0 97 94 90 263 83 52 304
2021/20221.504 74 67 81 143 144 96 118 95 62 62 300 262
2022/20231.905 166 237 108 173 118 130 122 106 310 68 160 207
2023/2024957 43 85 76 38 56 217 59 49 50 78 100 106
2024/20252.922 97 354 263 211 428 165 291 125 81 173 229 505
2025/20262.836 418 653 550 403 671 141 0 0 0 0 0 0
Totale 13.199