CANUTI, VALENTINA
 Distribuzione geografica
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Continente #
NA - Nord America 5.230
EU - Europa 3.802
AS - Asia 2.640
SA - Sud America 412
Continente sconosciuto - Info sul continente non disponibili 126
AF - Africa 83
OC - Oceania 64
Totale 12.357
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Nazione #
US - Stati Uniti d'America 5.123
IT - Italia 1.413
RU - Federazione Russa 1.006
SG - Singapore 684
CN - Cina 637
HK - Hong Kong 371
VN - Vietnam 349
BR - Brasile 318
PL - Polonia 288
IE - Irlanda 215
KR - Corea 194
SE - Svezia 144
DE - Germania 133
FR - Francia 133
CH - Svizzera 102
GB - Regno Unito 95
IN - India 84
FI - Finlandia 79
BD - Bangladesh 69
CA - Canada 62
JP - Giappone 52
JO - Giordania 47
ES - Italia 43
UA - Ucraina 38
AR - Argentina 37
AU - Australia 37
ID - Indonesia 33
NZ - Nuova Zelanda 27
NL - Olanda 26
MX - Messico 25
TR - Turchia 25
GR - Grecia 21
ZA - Sudafrica 21
BE - Belgio 17
IQ - Iraq 17
NG - Nigeria 15
CO - Colombia 13
EC - Ecuador 13
CI - Costa d'Avorio 11
CL - Cile 10
PK - Pakistan 10
PT - Portogallo 10
SA - Arabia Saudita 9
HR - Croazia 8
MA - Marocco 8
PH - Filippine 8
AZ - Azerbaigian 7
EG - Egitto 7
PE - Perù 7
RO - Romania 7
AE - Emirati Arabi Uniti 6
IR - Iran 6
PY - Paraguay 6
TH - Thailandia 6
AT - Austria 5
BO - Bolivia 5
JM - Giamaica 5
KE - Kenya 5
BG - Bulgaria 4
IL - Israele 4
TW - Taiwan 4
UZ - Uzbekistan 4
DZ - Algeria 3
ET - Etiopia 3
MY - Malesia 3
NO - Norvegia 3
NP - Nepal 3
VE - Venezuela 3
AL - Albania 2
CM - Camerun 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
LT - Lituania 2
MD - Moldavia 2
PR - Porto Rico 2
SC - Seychelles 2
AG - Antigua e Barbuda 1
AM - Armenia 1
AO - Angola 1
BH - Bahrain 1
BJ - Benin 1
BS - Bahamas 1
DK - Danimarca 1
GD - Grenada 1
GE - Georgia 1
GH - Ghana 1
GT - Guatemala 1
HN - Honduras 1
KH - Cambogia 1
KZ - Kazakistan 1
MK - Macedonia 1
ML - Mali 1
MM - Myanmar 1
MN - Mongolia 1
NI - Nicaragua 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
Totale 12.227
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Città #
Santa Clara 1.365
Ashburn 570
Singapore 492
Florence 319
Hong Kong 309
Fairfield 289
Warsaw 286
Chandler 213
Dublin 213
San Jose 187
Seoul 185
Milan 150
Beijing 149
Woodbridge 142
Rome 120
Ho Chi Minh City 119
Seattle 117
Cambridge 112
Council Bluffs 112
Hefei 111
Wilmington 110
Houston 103
Bern 99
Los Angeles 98
Hanoi 85
Ann Arbor 80
Buffalo 80
The Dalles 80
Munich 74
Lauterbourg 63
Princeton 63
Jacksonville 57
Altamura 52
Boston 44
Lawrence 43
New York 41
Moscow 40
Tokyo 38
Shanghai 35
São Paulo 29
Dallas 28
Medford 28
Melbourne 28
Clifton 27
Turin 25
Mumbai 24
Naples 24
Kent 23
Jakarta 22
Boardman 21
Helsinki 21
Bologna 20
Haiphong 19
Cincinnati 18
Da Nang 18
Genoa 18
San Diego 18
Paris 17
Izmir 16
Orem 16
Guangzhou 15
London 15
Turku 15
Toronto 14
Abuja 13
Basingstoke 13
Bordeaux 13
Lappeenranta 13
Bari 12
Brooklyn 12
San Luis Obispo 12
Abidjan 11
Brussels 11
Chicago 11
Christchurch 11
Empoli 11
Phoenix 11
Athens 10
Auckland 10
Barcelona 10
Belo Horizonte 10
Dong Ket 10
Fresno 10
Miami 10
Redwood City 10
Verona 10
Kolkata 9
Madrid 9
Manchester 9
Montreal 9
Palermo 9
Curitiba 8
Mexico City 8
Norwalk 8
Perugia 8
Redondo Beach 8
Tianjin 8
Atlanta 7
Bagno a Ripoli 7
Baku 7
Totale 7.722
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Nome #
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 381
Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics 348
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 272
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine 263
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality 254
Vernaccia di San Gimignano. Idoneità e identità di un vitigno autoctono: dal profilo sensoriale alla gestione del processo produttivo. 242
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation 231
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 209
Radio frequency treatment for postharvest disinfestation of dates 204
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 200
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 197
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage 195
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 191
Evaluation of potential side activities of commercial enzyme preparations used in winemaking 189
Effect of underwater aging treatment on wine quality: a preliminary study 188
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 188
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 188
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 187
Radio frequency irradiation treatment of dates in a single layer to control Carpophilus hemipterus 186
Effects of electric micro-current on wine characteristics 185
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 185
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION 183
Criomacerazione in Toscana: Esperienze sul Sangiovese 183
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 182
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 182
Chemical indices for the authentication of varietal wine: the case of vermentino 180
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 180
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine 179
Studio dell'evoluzione chimica e sensoriale dei vini subacquei 176
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 174
Caratterizzazione delle proprietà chimiche della matrice fenolica e aromatica delle uve e dei vini Sangiovese 173
Enological eligibility of grape clones based on the simca method: The case of the sangiovese cultivar from tuscany 169
Improved Red Wine Color Stability by the Prefermetation Addition of an Innovative Pomegranate Peel-Derived Tannin 168
Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides 167
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 167
Kinetics study fo oil coalescence on olive paste during malaxation 167
Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni. 166
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 165
La tipicità dei vini : il Sangiovese 164
Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine 164
Evaluation of wine quality: comparison between sommelier approach and sensory analysis 163
Polyphenols composition of Sangiovese red wines: comparison between conventional, organic and biodynamic management 161
Ruolo dell'analisi sensoriale nell'autenticazione dei prodotti tipici: il caso del vino vermentino 159
Evaluation of the intrinsic and perceived quality of sangiovese wines from california and italy 159
Chemical and Sensory Characterization of Sangiovese Wines from Italy and California 156
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability 156
The influence of conventional and biodynamic winemaking processes on the quality of Sangiovese wine 154
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials 152
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 151
La riconoscibilità del vino Vermentino: markers chimici e sensoriali 151
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 150
Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines 150
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 149
Effect of yeast/bacterium co-inoculum on wine chemical and sensory profile 148
Control of wine redox potential by electrochemical applications 144
Influenza del processo enologico convenzionale e biodinamico sulle caratteristiche di vini da uve Sangiovese 142
Impact of natural phytosanitary product residuals on yeasts fermentation performance and wine composition 141
In-line Monitoring of the Winemaking Process: Redox Variables and Antioxidant Power 140
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 139
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 136
Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging 132
Beyond Bottles: Exploring Consumer Perceptions and Preferences for Bag-in-Box Wine Packaging 130
A strategy to evaluate the quality profile of grape. The case of Sangiovese clones 124
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 123
The defination of wine quality profiles as a start point to optimize the winemaking process 122
Modificazione delle proprietà del patrimonio fenolico di vini ottenuti da uve Sangiovese mediante l'aggiunta di fenoli esogeni 115
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 114
Le tecnologie enologiche: trattamenti prefermentativi 108
Relation between quality, typicality, attributes and chemical composition of conventional and biodynamic protect designation of origin (PDO) wines 99
Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy) 85
Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins 78
Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle. 68
Oenotannins addition in wine: can be the modulation of redox potential predictable? 40
Wine in Can: Market Potential and Consumer Interest in Different Age Groups in Tuscany 39
Il packaging che reinventa i modelli di consumo 7
Totale 12.357
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Categoria #
all - tutte 32.854
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 32.854
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022405 0 27 46 22 15 15 11 34 8 14 107 106
2022/20231.081 88 134 43 57 74 184 128 57 126 19 53 118
2023/2024615 60 52 90 47 32 49 19 103 13 49 63 38
2024/20253.661 128 290 246 435 1.119 524 94 258 193 82 160 132
2025/20264.460 396 535 344 320 528 243 600 236 278 305 171 504
2026/2027281 162 119 0 0 0 0 0 0 0 0 0 0
Totale 12.357