CANUTI, VALENTINA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.084
EU - Europa 2.447
AS - Asia 502
OC - Oceania 22
AF - Africa 12
SA - Sud America 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.074
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.071
RU - Federazione Russa 739
IT - Italia 724
PL - Polonia 280
IE - Irlanda 219
SG - Singapore 141
SE - Svezia 136
CN - Cina 129
HK - Hong Kong 114
CH - Svizzera 104
DE - Germania 62
JO - Giordania 45
GB - Regno Unito 41
FI - Finlandia 38
IN - India 32
UA - Ucraina 29
FR - Francia 27
ES - Italia 22
TR - Turchia 17
NZ - Nuova Zelanda 16
BE - Belgio 12
CA - Canada 11
VN - Vietnam 10
CI - Costa d'Avorio 9
AU - Australia 6
CL - Cile 5
NL - Olanda 5
ID - Indonesia 4
GR - Grecia 3
KR - Corea 3
IL - Israele 2
MX - Messico 2
NO - Norvegia 2
PT - Portogallo 2
SC - Seychelles 2
BR - Brasile 1
EU - Europa 1
HR - Croazia 1
IR - Iran 1
JP - Giappone 1
NG - Nigeria 1
PK - Pakistan 1
RO - Romania 1
TW - Taiwan 1
UZ - Uzbekistan 1
Totale 6.074
Salva come PNG Salva come JPEG
Città #
Santa Clara 852
Fairfield 290
Warsaw 278
Florence 237
Dublin 217
Chandler 213
Ashburn 174
Woodbridge 142
Singapore 117
Seattle 114
Cambridge 112
Wilmington 108
Bern 101
Houston 96
Ann Arbor 90
Hong Kong 65
Princeton 64
Jacksonville 54
Altamura 50
Beijing 50
Buffalo 50
Lawrence 43
Boston 35
Rome 35
Milan 31
Moscow 30
Medford 27
Shanghai 24
Mumbai 22
Boardman 20
Munich 18
San Diego 18
Izmir 16
Los Angeles 16
Genoa 13
Brussels 11
Christchurch 11
Kent 11
Redwood City 11
Barcelona 10
Dong Ket 10
Abidjan 9
Naples 9
Toronto 9
Cagliari 8
Helsinki 8
Bagno a Ripoli 7
Clapham 7
Massarosa 7
Norwalk 7
Siena 7
Turin 7
Arezzo 6
Paris 6
Reggio Emilia 6
Falls Church 5
Hillsboro 5
London 5
Perugia 5
Pistoia 5
Hangzhou 4
Lappeenranta 4
Motta Sant'Anastasia 4
New York 4
Poggibonsi 4
Scandicci 4
Taranto 4
Torino 4
Washington 4
Yubileyny 4
Andover 3
Bergamo 3
Bologna 3
Castelfranco di Sotto 3
Castiglion Fiorentino 3
Como 3
Concepcion 3
Córdoba 3
Falkenstein 3
Fresno 3
Gallarate 3
Guangzhou 3
Loro Ciuffenna 3
Madrid 3
Menlo Park 3
Montecatini Terme 3
Monza 3
Portici 3
Prato 3
Pune 3
Quartucciu 3
Rotello 3
Santa Maria a Monte 3
Seravezza 3
Thrissur 3
Verona 3
Auburn Hills 2
Batavia 2
Bordeaux 2
Capistrello 2
Totale 4.140
Salva come PNG Salva come JPEG
Nome #
Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics 259
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 218
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 161
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality 153
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation 148
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 144
Evaluation of potential side activities of commercial enzyme preparations used in winemaking 134
Vernaccia di San Gimignano. Idoneità e identità di un vitigno autoctono: dal profilo sensoriale alla gestione del processo produttivo. 132
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 125
Radio frequency irradiation treatment of dates in a single layer to control Carpophilus hemipterus 122
Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni. 121
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage 117
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 116
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 115
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 115
Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine 114
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 110
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 106
Turbidity of extra virgin olive oil: characterization and its effect on product quality during processing and distribution 106
Criomacerazione in Toscana: Esperienze sul Sangiovese 105
La tipicità dei vini : il Sangiovese 105
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 105
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 105
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine 104
Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides 104
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 104
Effects of electric micro-current on wine characteristics 103
Radio frequency treatment for postharvest disinfestation of dates 99
Ruolo dell'analisi sensoriale nell'autenticazione dei prodotti tipici: il caso del vino vermentino 99
Chemical indices for the authentication of varietal wine: the case of vermentino 96
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 92
Caratterizzazione delle proprietà chimiche della matrice fenolica e aromatica delle uve e dei vini Sangiovese 90
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine 89
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg 87
Influenza del processo enologico convenzionale e biodinamico sulle caratteristiche di vini da uve Sangiovese 86
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION 85
The influence of conventional and biodynamic winemaking processes on the quality of Sangiovese wine 85
La riconoscibilità del vino Vermentino: markers chimici e sensoriali 83
Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines 81
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 80
Studio dell'evoluzione chimica e sensoriale dei vini subacquei 78
Control of wine redox potential by electrochemical applications 77
Effect of yeast/bacterium co-inoculum on wine chemical and sensory profile 77
Modificazione delle proprietà del patrimonio fenolico di vini ottenuti da uve Sangiovese mediante l'aggiunta di fenoli esogeni 77
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 77
Enological eligibility of grape clones based on the simca method: The case of the sangiovese cultivar from tuscany 74
Evaluation of the intrinsic and perceived quality of sangiovese wines from california and italy 74
Kinetics study fo oil coalescence on olive paste during malaxation 73
Evaluation of wine quality: comparison between sommelier approach and sensory analysis 71
Polyphenols composition of Sangiovese red wines: comparison between conventional, organic and biodynamic management 70
The defination of wine quality profiles as a start point to optimize the winemaking process 69
Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions 69
Chemical and Sensory Characterization of Sangiovese Wines from Italy and California 67
Headspace solid-phase microextraction–gas chromatography– mass spectrometry for profiling free volatile compounds in Sangiovese grapes and wines obtained with different canopy vineyard treatment for organic production 65
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 65
A strategy to evaluate the quality profile of grape. The case of Sangiovese clones 63
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 60
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 54
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 54
Le tecnologie enologiche: trattamenti prefermentativi 51
Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics 50
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 49
Relation between quality, typicality, attributes and chemical composition of conventional and biodynamic protect designation of origin (PDO) wines 43
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials 41
Impact of natural phytosanitary product residuals on yeasts fermentation performance and wine composition 19
Totale 6.170
Salva come PNG Salva come JPEG
Categoria #
all - tutte 17.116
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 17.116
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020517 0 0 0 0 79 80 70 77 63 54 79 15
2020/2021541 52 26 29 52 24 45 21 29 52 89 55 67
2021/2022437 20 28 48 23 16 15 12 34 8 17 109 107
2022/20231.102 94 134 44 58 74 185 131 59 130 19 54 120
2023/2024629 60 52 90 47 33 49 19 109 13 54 65 38
2024/20252.153 133 298 249 443 1.030 0 0 0 0 0 0 0
Totale 6.170