GUERRINI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 7.518
EU - Europa 6.983
AS - Asia 3.575
SA - Sud America 671
AF - Africa 148
OC - Oceania 133
Continente sconosciuto - Info sul continente non disponibili 1
Totale 19.029
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Nazione #
US - Stati Uniti d'America 7.404
IT - Italia 1.877
RU - Federazione Russa 1.653
PL - Polonia 1.236
SG - Singapore 817
CN - Cina 776
HK - Hong Kong 647
DE - Germania 519
BR - Brasile 501
IE - Irlanda 473
VN - Vietnam 409
FI - Finlandia 273
KR - Corea 262
FR - Francia 227
SE - Svezia 227
GB - Regno Unito 112
JO - Giordania 108
IN - India 98
AU - Australia 89
CH - Svizzera 89
ID - Indonesia 85
ES - Italia 70
CA - Canada 57
BD - Bangladesh 49
JP - Giappone 47
TR - Turchia 46
NZ - Nuova Zelanda 44
AR - Argentina 40
MX - Messico 38
NL - Olanda 37
PK - Pakistan 37
EC - Ecuador 35
ZA - Sudafrica 35
CL - Cile 27
CO - Colombia 24
IQ - Iraq 24
UA - Ucraina 23
EG - Egitto 21
RO - Romania 21
PH - Filippine 20
CI - Costa d'Avorio 19
CZ - Repubblica Ceca 19
HU - Ungheria 18
SI - Slovenia 18
MA - Marocco 16
PT - Portogallo 15
SA - Arabia Saudita 15
AZ - Azerbaigian 14
DZ - Algeria 14
BE - Belgio 13
GR - Grecia 13
LB - Libano 13
MY - Malesia 13
PE - Perù 13
NG - Nigeria 12
UY - Uruguay 12
VE - Venezuela 12
HR - Croazia 11
IR - Iran 11
TN - Tunisia 11
UZ - Uzbekistan 11
AE - Emirati Arabi Uniti 9
NP - Nepal 9
TW - Taiwan 9
GE - Georgia 8
TH - Thailandia 8
IL - Israele 7
KE - Kenya 7
LT - Lituania 7
DK - Danimarca 6
LV - Lettonia 6
PY - Paraguay 6
AM - Armenia 4
AT - Austria 4
DO - Repubblica Dominicana 4
JM - Giamaica 4
SK - Slovacchia (Repubblica Slovacca) 4
BY - Bielorussia 3
MZ - Mozambico 3
PA - Panama 3
PS - Palestinian Territory 3
AL - Albania 2
CY - Cipro 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
MM - Myanmar 2
MT - Malta 2
MU - Mauritius 2
PR - Porto Rico 2
QA - Qatar 2
RS - Serbia 2
SN - Senegal 2
BB - Barbados 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
BZ - Belize 1
CR - Costa Rica 1
CV - Capo Verde 1
Totale 19.014
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Città #
Santa Clara 1.603
Warsaw 1.225
Ashburn 953
Singapore 578
Hong Kong 570
Fairfield 543
Florence 435
Munich 398
Dublin 372
Chandler 322
San Jose 248
Woodbridge 246
Seoul 241
Cambridge 221
Beijing 219
Houston 212
Seattle 204
Milan 203
Menlo Park 195
Wilmington 195
Helsinki 194
Ho Chi Minh City 122
Princeton 121
Los Angeles 120
Altamura 111
Rome 111
Lawrence 109
Buffalo 99
Ann Arbor 93
Hanoi 90
The Dalles 88
Lauterbourg 85
Moscow 82
Bern 81
Boston 76
Hefei 72
Dallas 62
New York 61
Melbourne 56
Council Bluffs 53
Clifton 52
Mumbai 50
São Paulo 48
Shanghai 47
Medford 46
Jakarta 37
Kent 36
Tokyo 36
Boardman 35
Naples 35
Barcelona 34
Dong Ket 32
Turin 31
Paris 29
San Diego 28
Redondo Beach 27
Guangzhou 22
London 22
Redwood City 22
Auckland 21
Catania 21
Chicago 21
Multan 21
Bologna 20
Abidjan 19
Falls Church 19
Orem 19
Quito 19
Rio de Janeiro 19
Phoenix 18
Bari 17
Da Nang 17
Washington 17
Norwalk 16
Palermo 16
Turku 16
Toronto 15
Brisbane 14
Frankfurt am Main 14
Montreal 14
Prato 14
Verona 14
Baku 13
Cagliari 13
Cairo 13
Colognola 13
Hillsboro 13
Johannesburg 13
Basingstoke 12
Belo Horizonte 12
Curitiba 12
Shenzhen 12
Trento 12
Atlanta 11
Brussels 11
Denver 11
Jyväskylä 11
Ljubljana 11
Prague 11
Reggio Emilia 11
Totale 12.354
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Nome #
Comparison of grape harvesting and sorting methods on factors affecting the must quality 792
A new method for Espresso Coffee brewing: Caffè Firenze 695
Characterization and comparison of cold brew and cold drip coffee extraction methods 364
Sviluppi tecnologici per la filtrazione dell'olio extra-vergine di oliva 348
Control of mixing step in the bread production with weak wheat flour and sourdough 329
Environmental impact assessment of three packages for high-quality extra-virgin olive oil 321
An artificial neural network model to predict olive mechanical harvesting: A first approach based on metadata 306
Energetic and economic viability of olive stone recovery as a renewable energy source: a Southern Italy case study 302
Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition 293
Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield 290
A Condenser to Recover Organic Volatile Compounds during Vinification 283
Environmental Impact Assessment of Municipal Solid Waste (MSW) Management in Florence, Italy 277
Innovation in extra virgin olive oil (evoo) processing 270
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 269
Analysis and guidelines of the baking process from ancient grains flour 265
Ethanol From Olive Paste During Malaxation, Exploratory Experiments 263
Analysis of two vegetation maintenance operations in a historical park in Florence 257
Analisi d'impatto ambientale per tre sistemi di confezionamento dell'olio extra vergine di oliva di qualità 241
Improving whole wheat dough tenacity and extensibility: A new kneading process 240
Steel sieves filter and stripping for the quality of extra virgin olive oil 228
What kind of coffee do you drink? An investigation on effects of eight different extraction methods 226
Application of a screening design to recover phytochemicals from spent coffee grounds 213
Filtration scheduling: Quality changes in freshly produced virgin olive oil 209
Quality of veiled olive oil: Role of turbidity components 205
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining 203
Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO 200
A Plackett-Burman Design to Optimize Wood Chipper Settings 199
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 198
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 194
A new espresso brewing method 192
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour 188
Does bottle color protect red wine from photo-oxidation? 187
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 187
Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration 183
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 183
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 179
Freezing/storing olives, consequences for extra virgin olive oil quality 178
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 178
A Technological Solution to Modulate the Aroma Profile during Beer Fermentation 176
Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze 176
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 174
Comparison of espresso coffee brewing techniques 174
Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality 173
Understanding olive oil stability using filtration and high hydrostatic pressure 173
An Innovative Vat for the Continuous Recovery of Volatile Compounds During Fermentation 173
Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation 172
Apparato per la fermentazione a ridotta perdita di aromi. 171
Strategies to improve the performances of bakery products made from ancient wheat’s 170
The bread making process of ancient wheat: A semi-structured interview to bakers 166
Kinetics study fo oil coalescence on olive paste during malaxation 165
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 162
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 162
Germoplasma italiano di mais: caratteristiche chimiche e agronomiche 160
Thermal effects of pump-overs during red wine fermentation 160
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 160
Hydrodistillation of coffee by-products to recover of bioactive compounds: The spent coffee ground and coffee silvers skin case-study 158
Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis 154
The impact of vertical centrifugation on olive oil quality 153
Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation 152
A deeper understanding of the qualitative consequences of food pumping: A case study of wine 152
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 151
Use of refrigerated cells for olive cooling and short-term storage: qualitative effects on extra virgin olive oil 150
Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 149
Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols 149
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties 147
Stabilizzazione della qualità dell’olio extravergine di oliva 145
Characterisation of Chlorogenic acid by HPLC-DAD-ESI-MS and HPLC-ESI-MS/MS in Cold Brew and Cold Drip Coffee 145
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 145
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 145
The influence of crusher speed on extra virgin olive oil characteristics 142
Stabilization of Extra-Virgin Olive Oil 141
Variability of tocopherols, tocotrienols and avenanthramides contents in European oat germplasm 141
Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect 140
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods 140
Environmental and economic benefits due to substitution of traditional cooking stoves in Mozambique 140
Comparison of two grapes shrivels techniques: mechanical ventilation and dehumidification 138
Shelf life and quality of olive oil filtered without vertical centrifugation 136
Comparison of cold brew and cold drip coffee extraction methods 135
A device for the monitoring of the cap buoyancy during the red grapes fermentation 134
Effects of a small increase in carbon dioxide pressure during fermentation on wine aroma 134
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality 133
Comparison between two filtration techniques for red wines 131
The spent cake from olive oil filtration as biomass feedstock 127
Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging 125
Carbon Footprint of artisanal pasta production: a case study 125
Carbon footprint of artisan pasta production: a case study 125
Qualitative effects of the addition of withered grapes to a freshly produced red wine: the traditional governo all'uso toscano practice 122
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 121
A technological solution to recover volatile compounds and modulate the aroma profile during fermentation 120
THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS 120
Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results 106
Stability of volatile compounds recovered during the winemaking process 104
Updated LCIA computation of an agricultural tractor based on open access datasets 102
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure 101
Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability 99
Effects of pressure and air volume on espresso foam 98
Nuove tecnologie per la filtrazione di olio extra vergine di oliva 90
Qualità alimentare e sicurezza di genotipi italiani di mais 89
Scelta e utilizzo dei gas tecnici nei vasi vinari 88
Dough buoyancy to monitor bread production process 86
Totale 18.830
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Categoria #
all - tutte 49.338
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 49.338
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021142 0 0 0 0 0 0 0 0 0 0 0 142
2021/20221.037 54 46 126 272 32 39 32 63 25 37 108 203
2022/20231.829 181 319 93 83 101 266 216 77 257 40 70 126
2023/20241.125 64 102 136 93 82 135 58 161 43 76 111 64
2024/20255.540 158 473 321 731 1.439 670 262 517 470 164 192 143
2025/20265.662 574 686 396 595 612 219 640 297 356 455 188 644
Totale 19.203