CRIS Current Research Information System

RICCI, ARIANNA
 Distribuzione geografica
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Continente #
AS - Asia 5.537
NA - Nord America 4.696
EU - Europa 4.331
AF - Africa 406
SA - Sud America 279
Continente sconosciuto - Info sul continente non disponibili 20
OC - Oceania 17
Totale 15.286
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Nazione #
US - Stati Uniti d'America 4.591
CN - Cina 1.745
SG - Singapore 1.473
IT - Italia 1.429
VN - Vietnam 1.009
GB - Regno Unito 799
DE - Germania 421
FR - Francia 326
SE - Svezia 313
HK - Hong Kong 306
IN - India 274
KR - Corea 228
RU - Federazione Russa 190
BR - Brasile 188
IE - Irlanda 142
NL - Olanda 138
CI - Costa d'Avorio 125
TG - Togo 106
JP - Giappone 103
CH - Svizzera 92
ZA - Sudafrica 89
FI - Finlandia 79
CA - Canada 63
BG - Bulgaria 61
ID - Indonesia 52
UA - Ucraina 50
PL - Polonia 49
TR - Turchia 48
ES - Italia 45
EE - Estonia 39
PK - Pakistan 38
MX - Messico 33
IR - Iran 32
PH - Filippine 32
NG - Nigeria 31
AR - Argentina 29
BD - Bangladesh 28
BE - Belgio 28
SC - Seychelles 28
GR - Grecia 27
AT - Austria 25
TH - Thailandia 25
JO - Giordania 23
TW - Taiwan 20
IQ - Iraq 17
MY - Malesia 17
LB - Libano 16
XK - ???statistics.table.value.countryCode.XK??? 15
AU - Australia 14
EC - Ecuador 14
PT - Portogallo 14
CO - Colombia 13
CL - Cile 11
HR - Croazia 11
PE - Perù 11
RO - Romania 11
SA - Arabia Saudita 10
RS - Serbia 9
IL - Israele 7
NP - Nepal 7
UZ - Uzbekistan 7
LT - Lituania 6
AE - Emirati Arabi Uniti 5
EG - Egitto 5
MA - Marocco 5
ME - Montenegro 5
SK - Slovacchia (Repubblica Slovacca) 5
VE - Venezuela 5
EU - Europa 4
HU - Ungheria 4
KE - Kenya 4
MK - Macedonia 4
PY - Paraguay 4
GH - Ghana 3
NZ - Nuova Zelanda 3
PA - Panama 3
AL - Albania 2
AM - Armenia 2
AZ - Azerbaigian 2
BO - Bolivia 2
ET - Etiopia 2
KZ - Kazakistan 2
LK - Sri Lanka 2
LV - Lettonia 2
NO - Norvegia 2
PR - Porto Rico 2
PS - Palestinian Territory 2
TN - Tunisia 2
BB - Barbados 1
BJ - Benin 1
BS - Bahamas 1
CG - Congo 1
CW - ???statistics.table.value.countryCode.CW??? 1
CY - Cipro 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DZ - Algeria 1
FK - Isole Falkland (Malvinas) 1
GE - Georgia 1
HT - Haiti 1
Totale 15.277
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Città #
Singapore 1.028
Southend 679
Ashburn 526
Hefei 446
Fairfield 321
Chandler 315
Hong Kong 294
Santa Clara 289
San Jose 269
Ho Chi Minh City 244
Hanoi 206
Seoul 201
Bologna 194
Beijing 174
Ann Arbor 159
Woodbridge 156
Princeton 150
Houston 147
Wilmington 144
Dong Ket 135
Council Bluffs 133
Dublin 131
Abidjan 125
Seattle 125
Boardman 119
Lomé 106
Lauterbourg 103
Milan 99
Dallas 97
Cambridge 92
New York 91
Turin 84
Los Angeles 78
Tokyo 76
Cesena 72
Bern 69
Berlin 66
Guangzhou 62
Nanjing 61
Forlì 60
Sofia 60
Rome 56
Westminster 53
Bengaluru 45
Helsinki 45
Buffalo 44
Redondo Beach 42
Parma 41
Padova 40
Frankfurt am Main 37
Medford 36
Redwood City 33
Redmond 32
Da Nang 31
Jinan 31
Dearborn 30
Hyderabad 29
Jakarta 29
Munich 29
Saint Petersburg 29
Shanghai 29
Haiphong 27
Shenyang 27
Brussels 26
Johannesburg 26
Lappeenranta 26
San Diego 26
Zhengzhou 26
Des Moines 25
Verona 25
London 24
Washington 24
Amman 23
Hangzhou 23
Basingstoke 22
Fremont 22
Ravenna 22
Changsha 20
Lagos 19
Chicago 18
Florence 18
Nuremberg 18
São Paulo 18
Toronto 18
Ankara 17
Hebei 17
Jacksonville 17
Lahore 17
Tianjin 17
Warsaw 17
Nanchang 16
Phoenix 16
Amsterdam 15
Falls Church 15
Lavis 15
Mahé 15
Rimini 15
Shenzhen 15
Ottawa 14
Paris 14
Totale 9.502
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Nome #
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 443
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 264
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 257
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 252
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 249
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 249
Antioxidant activity of commercial food grade tannins exemplified in a wine model 236
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 226
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 220
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 215
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 204
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 200
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 196
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 193
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 186
Saccharomyces eubayanus potential in winemaking field. 184
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 182
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 182
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 181
Rapid optical method for procyanidins estimation in red wines 181
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 179
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 179
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 179
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 178
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 176
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 176
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 168
System, method and device for detecting tannins in a liquid 168
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 166
Effect of heat on grape marc extract 166
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 165
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 164
A new device for protein stabilisation of white wines throughout a continous flow system 164
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 164
Application of Infrared Spectroscopy to Grape and Wine Analysis 163
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 163
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 162
Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc 161
Saccharomyces Eubayanus potential in winemaking field 161
Phenolic extraction and mechanical properties of skins and seeds during maceration of four main Italian red wine grape varieties 161
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 158
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 157
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 153
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 153
Packaging of Wine in Aluminum Cans – A Review 152
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 151
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 151
Enhancing Ethanol Removal from Wine: A Comparative Study of Reverse Osmosis, Nanofiltration and Osmotic Distillation 150
New device for protein stabilisation of white wines throughout a continuous flow system 149
Monoterpenoids and norisoprenoids in Italian red wines 148
Portable photometer for procyanidins quantitation in red wine 148
Il ruolo dell’ossigeno nel vino. 147
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 147
Innovative method for the direct measurement of tannins in red wines 147
The effect of ethanol, SO2, and transition metals on browning kinetics in low‐ and no‐alcohol model wine 146
Climate change trends, grape production, and potential alcohol concentration in Italian wines 145
The diversity of tannins in Italian red wines: chemical and sensory characteristics 144
Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking. 143
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins 142
Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds 141
A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products. 140
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 139
Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking 138
New challenging yeasts in enology: the case of Saccharomyces eubayanus 137
Decoding the Proanthocyanins Profile of Italian Red Wines 134
Impact of climate change on wine industry 134
Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy 132
Evoluzione delle caratteristiche chimiche e sensoriali di vini bianchi Müller Thurgau imbottigliati con diverse tipologie di tappo 131
Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines 130
Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin 129
Application of HPLC-DAD for phenolic evaluation of red wines during maceration. 129
Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines 128
Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods 127
Vitis vinifera facing climate change 126
The diversity of tannins in Italian red wines: chemical and sensory characteristics 125
A new device for stabilisation of white wines throughout a continous flow system 122
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches 120
La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani. 118
MALDI-TOF CHARACTERISATION OF BOTANICAL EXTRACTS FOR ENOLOGICAL APPLICATIONS 117
Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking 117
Feasibility study on the use of UV-VIS and FT-IR spectroscopies for the classification and quality control of food-grade tannins 116
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 114
Characterization of phenolic extract from winery waste following purification 113
Infrared Spectroscopy for the prediction of Phenolics in Wine 108
Feasibility study on the use of UV-vis and FTIR spectroscopies for the classification and quality control of food-grade tannins 108
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges 107
The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine 106
Prediction of astringency in red wine using tribology approach to study in-mouth perception 105
Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines 104
Superior antioxidant polymer films created through the incorporation of grape tannins in ethyl cellulose 103
Measuring polymeric pigments and tannins using selected analytical methods 101
Influence of maceration time on bioactive phenolic compounds and antioxidant activity of Stanušina wines 100
Metodo innovativo per la quantificazione rapida dei tannini nei vini rossi 99
Astringency sub-qualities of red wines and the influence of wine–saliva aggregates 99
Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes. 97
Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines 89
Applicazione dei campi elettrici pulsanti per il trattamento del pigiato di uve rosse 86
Understanding Consumer Acceptance and Barriers to Alcohol-Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics 80
Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis 78
Wine derived additives as poly(butylene succinate) (PBS) natural stabilizers for different degradative environments 78
Totale 15.399
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Categoria #
all - tutte 41.139
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 41.139
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021439 0 0 0 0 0 0 0 0 0 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
2025/20265.377 418 653 550 403 671 310 630 260 1.036 446 0 0
Totale 15.740