GUERRINI, LORENZO
 Distribuzione geografica
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Continente #
AS - Asia 3.614
EU - Europa 2.673
NA - Nord America 2.544
AF - Africa 1.216
SA - Sud America 1.169
OC - Oceania 145
Continente sconosciuto - Info sul continente non disponibili 50
AN - Antartide 1
Totale 11.412
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Nazione #
US - Stati Uniti d'America 1.889
SG - Singapore 1.164
IT - Italia 692
BR - Brasile 656
HK - Hong Kong 589
VN - Vietnam 308
CN - Cina 289
PL - Polonia 176
FR - Francia 167
DE - Germania 140
FI - Finlandia 111
RU - Federazione Russa 106
EC - Ecuador 94
AR - Argentina 88
NL - Olanda 83
ES - Italia 69
ID - Indonesia 61
TR - Turchia 61
MX - Messico 59
GB - Regno Unito 57
TN - Tunisia 56
ZA - Sudafrica 56
RS - Serbia 54
PE - Perù 53
AT - Austria 52
BO - Bolivia 50
JP - Giappone 50
GT - Guatemala 49
IQ - Iraq 49
CO - Colombia 48
IE - Irlanda 48
AL - Albania 47
UA - Ucraina 47
PH - Filippine 46
SE - Svezia 46
AE - Emirati Arabi Uniti 45
AO - Angola 45
IN - India 45
JO - Giordania 45
PA - Panama 44
CL - Cile 43
PS - Palestinian Territory 43
JM - Giamaica 42
PY - Paraguay 42
BA - Bosnia-Erzegovina 41
IL - Israele 41
KG - Kirghizistan 41
MR - Mauritania 41
BJ - Benin 40
DO - Repubblica Dominicana 40
LC - Santa Lucia 40
UZ - Uzbekistan 40
LV - Lettonia 39
SK - Slovacchia (Repubblica Slovacca) 39
AU - Australia 38
CH - Svizzera 38
GR - Grecia 38
KZ - Kazakistan 38
HR - Croazia 37
ME - Montenegro 37
MK - Macedonia 37
NZ - Nuova Zelanda 37
VE - Venezuela 37
AZ - Azerbaigian 36
PT - Portogallo 36
YE - Yemen 36
YT - Mayotte 36
AM - Armenia 35
BE - Belgio 35
CZ - Repubblica Ceca 35
DZ - Algeria 35
ET - Etiopia 35
KH - Cambogia 35
MA - Marocco 35
BG - Bulgaria 34
BY - Bielorussia 34
EE - Estonia 34
GE - Georgia 34
HU - Ungheria 33
MY - Malesia 33
NO - Norvegia 33
TT - Trinidad e Tobago 33
ZW - Zimbabwe 33
CI - Costa d'Avorio 32
GA - Gabon 32
GM - Gambi 32
HN - Honduras 32
IR - Iran 32
LY - Libia 32
MD - Moldavia 32
RO - Romania 32
SA - Arabia Saudita 32
CY - Cipro 31
KR - Corea 31
ML - Mali 31
SO - Somalia 31
UY - Uruguay 31
BS - Bahamas 30
CR - Costa Rica 30
DK - Danimarca 30
Totale 9.966
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Città #
Singapore 567
Hong Kong 558
Ashburn 261
Santa Clara 243
Boardman 150
Fairfield 144
Bytom 133
Beijing 111
Ho Chi Minh City 111
Medford 89
Princeton 89
Hanoi 73
Milan 73
São Paulo 69
Florence 62
San Diego 62
Padova 60
Des Moines 59
Los Angeles 55
Helsinki 53
Cambridge 47
Amman 44
Munich 42
New York 42
Dublin 41
Panama City 41
Castries 40
Quito 38
Riga 38
Lima 37
Bishkek 36
Nouakchott 36
Woodbridge 36
Baku 35
Luanda 35
Belgrade 34
Tashkent 34
Vienna 33
Abidjan 32
Phnom Penh 32
Cotonou 31
Libreville 31
Conakry 30
Dakar 30
Podgorica 30
Seattle 30
Bamako 29
Dushanbe 29
Harare 29
Houston 29
Nassau 29
Yerevan 29
Rome 28
Tirana 28
Tokyo 28
Dili 27
Kampala 27
Kingston 27
Montevideo 27
Wilmington 27
Addis Ababa 26
Kigali 26
Tallinn 26
Ulan Bator 26
Accra 25
Lappeenranta 25
Managua 25
Chicago 24
Cochabamba 24
Guayaquil 24
Havana 24
Rio de Janeiro 24
Sanaa 24
Tbilisi 24
Athens 23
Hargeisa 23
Minsk 23
Nairobi 23
Noumea 23
Antananarivo 22
Frankfurt am Main 22
Guatemala City 22
Istanbul 22
Kinshasa 22
Maputo 22
Santo Domingo 22
Lilongwe 21
Padua 21
Praia 21
Skopje 21
Vientiane 21
Andorra la Vella 20
Brooklyn 20
Hefei 20
Lusaka 20
Pristina 20
Reykjavik 20
San José 20
Tel Aviv 20
Warsaw 20
Totale 5.251
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Nome #
Optimization of Protein and Polysaccharides Extraction from Post-Distillation Wine Lees (Vinasse) in View of Future Scale-Up 211
Assessment of grapevine bunch withering: advances in fruit 3D morphology and colour evaluation 170
A Condenser to Recover Organic Volatile Compounds during Vinification 143
ENVIRONMENTAL IMPACTS OF COMMUNITARY CROPS OF SWEET QUINOA (CHENOPODIUM QUINOA WILLD. VAR. TUKAHUAN) AT ANDEAN REGION IN ECUADOR 142
How Much Impact Has the Cover Crop Mulch in Mitigating Soil Compaction?—A Field Study in North Italy 140
Effervescence description of No-Low alcohol wines at different temperatures and ethanol concentrations through image analysis 131
Precision nitrogen fertilization strategies for durum wheat: a sustainability evaluation of NNI and NDVI map-based approaches 130
An Innovative Vat for the Continuous Recovery of Volatile Compounds During Fermentation 127
Grapevine bunch Digital Twin analysis to detect alternative traits for bunch morphology classification 123
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? 119
Heating from Biogas Plants: An Areal Approach for Enhanced Environmental Sustainability 112
A vision-based dietary survey and assessment system for college students in China 112
Intermittent Drying of Walnuts: Evaluations of Warm Air Consumption on a Thin Layer 108
Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis 108
Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation 106
Physical parameters kinetics during the drying process of quarters and halves cut tomatoes 105
Evaluation of Fractions Obtained Through Steam Distillation and Hydroalcoholic Maceration of Wood Chips from Pinus mugo for Flavouring Italian Spirit grappa 104
Analysis of Technical Characteristics and Main Performances in Commercial Autonomous Lawn Mowers 100
Understanding olive oil stability using filtration and high hydrostatic pressure 100
Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil 99
An artificial neural network model to predict olive mechanical harvesting: A first approach based on metadata 99
The bread making process of ancient wheat: A semi-structured interview to bakers 98
Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation 97
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 96
Assessment of grape pressing environmental performance with device technical sheets 95
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties 95
Freezing/storing olives, consequences for extra virgin olive oil quality 95
A Technological Solution to Modulate the Aroma Profile during Beer Fermentation 94
Preparatory Activities for the Care and Maintenance of Historic Parks and Gardens: A Case Study 92
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 92
What kind of coffee do you drink? An investigation on effects of eight different extraction methods 92
Effects of Nitrogen plus Sulfur Fertilization and Seeding Density on Yield, Rheological Parameters, and Asparagine Content in Old Varieties of Common Wheat (Triticum aestivum L.) 92
Cross-Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production 92
A Conventional VOC‐PID Sensor for a Rapid Discrimination among Aromatic Plant Varieties: Classification Models Fitted to a Rosemary Case‐Study 89
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 89
Characterization and comparison of cold brew and cold drip coffee extraction methods 89
Quality of veiled olive oil: Role of turbidity components 89
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 89
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties 88
Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments 88
Machine learning approach to inline monitoring of apple puree consistency through process data and fruit characteristics 87
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 87
Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability 87
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods 86
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 86
Stabilization of Extra-Virgin Olive Oil 86
Two-stage drying of tomato based on physical parameter kinetics: operative and qualitative optimization 85
Variability of tocopherols, tocotrienols and avenanthramides contents in European oat germplasm 85
Thermal effects of pump-overs during red wine fermentation 85
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour 85
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers 84
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining 84
Environmental impact assessment of three packages for high-quality extra-virgin olive oil 84
The influence of crusher speed on extra virgin olive oil characteristics 82
Filtration scheduling: Quality changes in freshly produced virgin olive oil 82
Enhancing nutritional value of common wheat: Impact of foliar selenium application on grain yield and quality under rainfed conditions 82
Understanding the impact of within-field Olsen P variation on common wheat production in Olsen P deficient soils 81
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 81
Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO 81
Selection of indigenous saccharomyces cerevisiae strains and exploitation of a pilot-plant to produce fresh yeast starter cultures in a winery 80
Improving whole wheat dough tenacity and extensibility: A new kneading process 80
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density 80
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 79
Application of a screening design to recover phytochemicals from spent coffee grounds 77
Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition 77
Techniques and technologies for the breadmaking process with unrefined wheat flours 76
Apparato e metodo d’alimentazione d’olio d’oliva in un dispositivo di trattamento, e relativo impianto di produzione. 75
Shelf life and quality of olive oil filtered without vertical centrifugation 75
Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 74
The effect of kneading speed on breadmaking from unrefined wheat flour dough 74
A Plackett-Burman Design to Optimize Wood Chipper Settings 74
THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS 74
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality 73
Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging 72
Exploiting Virgin Olive Oil By-products Using Hydrodistillation 72
A deeper understanding of the qualitative consequences of food pumping: A case study of wine 72
Qualità della carne confezionata in atmosfera protettiva (MAP) o in vacuum skin packaging (VSD) ed esposta in punto vendita. 72
Environmental Impact Assessment of Municipal Solid Waste (MSW) Management in Florence, Italy 72
A device for the monitoring of the cap buoyancy during the red grapes fermentation 72
Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k-Mean Algorithm 72
Qualitative effects of the addition of withered grapes to a freshly produced red wine: the traditional governo all'uso toscano practice 71
Apparato per la fermentazione a ridotta perdita di aromi 70
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 70
A new extract from pomegranate (punica granatum l.) by-products as a potential oenological tannin: Preliminary characterization and comparison with existing commercial products 69
Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality 69
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials 69
Using ground coffee particle size and distribution to remodel beverage properties 69
From agricultural by-products to building materials: A spatial modelling approach to foster green construction sector 67
A new method for Espresso Coffee brewing: Caffè Firenze 67
Use of refrigerated cells for olive cooling and short-term storage: Qualitative effects on extra virgin olive oil 67
Analysis and guidelines of the baking process from ancient grains flour 66
Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield 66
Comparison between two filtration techniques for red wines 65
Ethanol From Olive Paste During Malaxation, Exploratory Experiments 65
Macchina macina caffè configurata per fornire una dose di caffè macinato stratificato e relativo metodo. 63
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure 62
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties 62
Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration 62
Nuove tecnologie per la filtrazione di olio extra vergine di oliva 62
Demonstration of the Effectiveness of a Pilot, Variable Speed Crusher Featuring an In-Line Oxygen Dosing System 61
Totale 8.834
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Categoria #
all - tutte 41.454
article - articoli 32.004
book - libri 207
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 1.286
selected - selezionate 0
volume - volumi 407
Totale 75.358
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022735 0 0 0 0 289 11 14 42 179 8 15 177
2022/2023303 145 5 5 5 16 19 7 9 20 17 32 23
2023/2024564 21 21 56 34 40 60 48 25 56 21 77 105
2024/20252.989 33 112 164 77 400 73 146 214 319 185 566 700
2025/20266.979 333 915 2.441 2.471 819 0 0 0 0 0 0 0
Totale 11.570