GUERRINI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 3.803
EU - Europa 3.655
AS - Asia 707
OC - Oceania 49
AF - Africa 31
SA - Sud America 26
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.272
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Nazione #
US - Stati Uniti d'America 3.784
PL - Polonia 1.260
IT - Italia 1.067
IE - Irlanda 474
SE - Svezia 218
CN - Cina 196
RU - Federazione Russa 174
HK - Hong Kong 173
JO - Giordania 105
CH - Svizzera 82
SG - Singapore 78
DE - Germania 77
FR - Francia 72
ES - Italia 51
GB - Regno Unito 43
VN - Vietnam 40
FI - Finlandia 39
NZ - Nuova Zelanda 31
PK - Pakistan 30
AU - Australia 18
EC - Ecuador 16
CA - Canada 15
IN - India 15
KR - Corea 15
ZA - Sudafrica 14
UA - Ucraina 13
CZ - Repubblica Ceca 12
NL - Olanda 12
HR - Croazia 10
JP - Giappone 10
TR - Turchia 10
RO - Romania 9
SI - Slovenia 9
GE - Georgia 7
GR - Grecia 7
CL - Cile 6
EG - Egitto 6
LB - Libano 6
BE - Belgio 5
HU - Ungheria 5
PT - Portogallo 5
TN - Tunisia 4
CO - Colombia 3
DK - Danimarca 3
ID - Indonesia 3
IL - Israele 3
MX - Messico 3
MZ - Mozambico 3
TW - Taiwan 3
BY - Bielorussia 2
IR - Iran 2
MT - Malta 2
MU - Mauritius 2
NG - Nigeria 2
PH - Filippine 2
TH - Thailandia 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
BD - Bangladesh 1
BR - Brasile 1
EU - Europa 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
MY - Malesia 1
RS - Serbia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
TJ - Tagikistan 1
UZ - Uzbekistan 1
Totale 8.272
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Città #
Warsaw 1.254
Fairfield 554
Florence 377
Dublin 376
Ashburn 329
Chandler 323
Woodbridge 250
Cambridge 223
Houston 214
Wilmington 200
Seattle 198
Menlo Park 195
Princeton 124
Altamura 113
Lawrence 113
Hong Kong 97
Ann Arbor 94
Beijing 90
Bern 80
Boston 66
Buffalo 57
Moscow 55
Medford 47
Singapore 39
Dong Ket 36
Boardman 35
Rome 34
Shanghai 33
Barcelona 32
Kent 29
San Diego 29
Redwood City 23
Multan 21
Falls Church 19
Los Angeles 19
Washington 17
New York 16
Quito 16
Auckland 15
Norwalk 15
London 14
Cagliari 13
Colognola 13
Milan 13
Hillsboro 12
Prato 12
Guangzhou 11
Palermo 11
Naples 10
Reggio Emilia 10
Verona 10
Andover 9
Toronto 9
Brisbane 8
Catania 8
Perugia 8
Phoenix 8
Pisa 8
Pullman 8
Seongnam 8
Bolzano 7
Faisalabad 7
Brighton 6
Cape Town 6
Castelnuovo Berardenga 6
Delhi 6
Jacksonville 6
Shenzhen 6
Tbilisi 6
Bergamo 5
Bologna 5
Brussels 5
Fagnano Olona 5
Falkenstein 5
Novo Mesto 5
Pune 5
Ronchis 5
Taranto 5
Torremayor 5
Busto Garolfo 4
Cairo 4
Dearborn 4
Hastings 4
Jadranovo 4
Kostroma 4
La Marsa 4
Latina 4
Ljubljana 4
Mangere 4
Mascalucia 4
Palagonia 4
Paris 4
Prague 4
Recas 4
Redmond 4
Rijeka 4
Rohnert Park 4
Romainville 4
San Francisco 4
Scandicci 4
Totale 6.250
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Nome #
A new method for Espresso Coffee brewing: Caffè Firenze 526
Comparison of grape harvesting and sorting methods on factors affecting the must quality 468
Sviluppi tecnologici per la filtrazione dell'olio extra-vergine di oliva 238
Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition 229
Control of mixing step in the bread production with weak wheat flour and sourdough 227
Environmental impact assessment of three packages for high-quality extra-virgin olive oil 219
Energetic and economic viability of olive stone recovery as a renewable energy source: a Southern Italy case study 219
Steel sieves filter and stripping for the quality of extra virgin olive oil 171
A Condenser to Recover Organic Volatile Compounds during Vinification 166
Environmental Impact Assessment of Municipal Solid Waste (MSW) Management in Florence, Italy 155
Ethanol From Olive Paste During Malaxation, Exploratory Experiments 155
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 127
Characterization and comparison of cold brew and cold drip coffee extraction methods 124
Application of a screening design to recover phytochemicals from spent coffee grounds 121
Innovation in extra virgin olive oil (evoo) processing 111
Improving whole wheat dough tenacity and extensibility: A new kneading process 106
Filtration scheduling: Quality changes in freshly produced virgin olive oil 104
Comparison of espresso coffee brewing techniques 100
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining 99
What kind of coffee do you drink? An investigation on effects of eight different extraction methods 99
Does bottle color protect red wine from photo-oxidation? 98
Thermal effects of pump-overs during red wine fermentation 97
Freezing/storing olives, consequences for extra virgin olive oil quality 97
Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO 97
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 94
Apparato per la fermentazione a ridotta perdita di aromi. 91
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 89
Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration 88
The bread making process of ancient wheat: A semi-structured interview to bakers 88
The influence of crusher speed on extra virgin olive oil characteristics 86
A new espresso brewing method 84
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density 84
Stabilization of Extra-Virgin Olive Oil 81
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour 81
Variability of tocopherols, tocotrienols and avenanthramides contents in European oat germplasm 79
Strategies to improve the performances of bakery products made from ancient wheat’s 79
A Plackett-Burman Design to Optimize Wood Chipper Settings 78
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 78
The impact of vertical centrifugation on olive oil quality 77
A Technological Solution to Modulate the Aroma Profile during Beer Fermentation 75
Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze 74
null 73
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 72
Shelf life and quality of olive oil filtered without vertical centrifugation 70
Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality 70
Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols 69
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 69
Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield 69
Analisi d'impatto ambientale per tre sistemi di confezionamento dell'olio extra vergine di oliva di qualità 67
Understanding olive oil stability using filtration and high hydrostatic pressure 66
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 65
Effects of a small increase in carbon dioxide pressure during fermentation on wine aroma 63
The spent cake from olive oil filtration as biomass feedstock 61
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 61
UNREFINED WHEAT FLOURS IN BREAD-MAKING: TECHNIQUES AND TECHNOLOGIES TO IMPROVE DOUGH PROPERTIES AND BREAD QUALITY 61
An artificial neural network model to predict olive mechanical harvesting: A first approach based on metadata 61
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 60
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 60
Analysis and guidelines of the baking process from ancient grains flour 60
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 59
An Innovative Vat for the Continuous Recovery of Volatile Compounds During Fermentation 57
Comparison between two filtration techniques for red wines 54
Comparison of cold brew and cold drip coffee extraction methods 51
Characterisation of Chlorogenic acid by HPLC-DAD-ESI-MS and HPLC-ESI-MS/MS in Cold Brew and Cold Drip Coffee 51
Germoplasma italiano di mais: caratteristiche chimiche e agronomiche 49
Carbon Footprint of artisanal pasta production: a case study 49
Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis 49
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties 48
Use of refrigerated cells for olive cooling and short-term storage: qualitative effects on extra virgin olive oil 47
Carbon footprint of artisan pasta production: a case study 47
Environmental and economic benefits due to substitution of traditional cooking stoves in Mozambique 47
Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation 47
Comparison of two grapes shrivels techniques: mechanical ventilation and dehumidification 45
Techniques and technologies for the breadmaking process with unrefined wheat flours 45
Nuove tecnologie per la filtrazione di olio extra vergine di oliva 45
Quality of veiled olive oil: Role of turbidity components 45
Analysis of two vegetation maintenance operations in a historical park in Florence 43
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 42
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods 41
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 41
Hydrodistillation of coffee by-products to recover of bioactive compounds: The spent coffee ground and coffee silvers skin case-study 41
Kinetics study fo oil coalescence on olive paste during malaxation 40
Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability 39
Dough buoyancy to monitor bread production process 36
A deeper understanding of the qualitative consequences of food pumping: A case study of wine 36
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure 36
A device for the monitoring of the cap buoyancy during the red grapes fermentation 35
Qualitative effects of the addition of withered grapes to a freshly produced red wine: the traditional governo all'uso toscano practice 35
Effects of pressure and air volume on espresso foam 33
Stability of volatile compounds recovered during the winemaking process 32
THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS 32
Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results 31
Updated LCIA computation of an agricultural tractor based on open access datasets 29
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 29
A technological solution to recover volatile compounds and modulate the aroma profile during fermentation 28
Qualità alimentare e sicurezza di genotipi italiani di mais 27
Variabilità genetica per il contenuto in tocoli in germoplasma europeo di avena 26
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle 26
Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 25
Stabilizzazione della qualità dell’olio extravergine di oliva 23
Totale 8.377
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Categoria #
all - tutte 24.622
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 24.622
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.344 0 102 46 109 175 153 154 164 142 122 137 40
2020/20211.257 84 79 21 128 115 119 66 81 140 191 87 146
2021/20221.064 54 49 129 273 35 39 33 65 25 38 112 212
2022/20231.873 185 330 98 85 101 275 220 77 259 41 72 130
2023/20241.158 64 103 138 95 86 135 59 172 45 81 114 66
2024/2025244 161 83 0 0 0 0 0 0 0 0 0 0
Totale 8.432