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    1. BOURROUILH R.
      Geology and Terroirs of the Bordeaux wines, France

      Bollettino della Societą Geologica Italiana
    2. TERRANOVA R.; ZANZUCCHI G.; BERNINI M.; BRANDOLINI P.; CAMPOBASSO S.; CLERICI A.; FACCINI F.; RENZI L.; VESCOVI P.; ZANZUCCHI F.
      Geologia, Geomorfologia e vini del Parco Nazionale delle Cinque Terre (Liguria, Italia)

      Bollettino della Societą Geologica Italiana
    3. CHIESA S.; RAVELLI R.
      Franciacorta una viticoltura modernissima con una lunga storia

      Bollettino della Societą Geologica Italiana
    4. BENCIOLINI G.; TOMASI D.; PASCARELLA G.; LORENZONI A.; VERZE G.
      La zonazione viticola del Soave: il suolo come fattore di qualitą dei vini

      Bollettino della Societą Geologica Italiana
    5. Riou, V; Vernhet, A; Doco, T; Moutounet, M
      Aggregation of grape seed tannins in model wine - effect of wine polysaccharides

      FOOD HYDROCOLLOIDS
    6. Rossmann, A
      Determination of stable isotope ratios in food analysis

      FOOD REVIEWS INTERNATIONAL
    7. Ebeler, SE
      Analytical chemistry: Unlocking the secrets of wine flavor

      FOOD REVIEWS INTERNATIONAL
    8. Revilla, I; Gonzalez-SanJose, ML
      Effect of different oak woods on aged wine color and anthocyanin composition

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    9. Frias, S; Trujillo, JP; Pena, EM; Conde, JE
      Classification and differentiation of bottled sweet wines of Canary Islands (Spain) by their metallic content

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    10. Escarpa, A; Gonzalez, MC
      Total extractable phenolic chromatographic index: an overview of the phenolic: class contents from different sources of foods

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    11. Tinttunen, S; Lehtonen, P
      Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    12. van Ruth, SM
      Methods for gas chromatography-olfactometry: a review

      BIOMOLECULAR ENGINEERING
    13. Rodrigues, F; Goncalves, G; Pereira-da-Silva, S; Malfeito-Ferreira, M; Loureiro, V
      Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces

      JOURNAL OF APPLIED MICROBIOLOGY
    14. Barbe, JC; de Revel, G; Joyeux, A; Bertrand, A; Lonvaud-Funel, A
      Role of botrytized grape micro-organisms in SO2 binding phenomena

      JOURNAL OF APPLIED MICROBIOLOGY
    15. Escot, S; Feuillat, M; Dulau, L; Charpentier, C
      Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

      AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
    16. Brossaud, F; Cheynier, V; Noble, AC
      Bitterness and astringency of grape and wine polyphenols

      AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
    17. Nicolini, G; Ramponi, M; Larcher, R
      Free amino acid composition of juices of 12 grape varieties grown in Trentino (Italy)

      ITALIAN JOURNAL OF FOOD SCIENCE
    18. Stefova, M; Kulevanova, S; Stafilov, T
      Assay of flavonols and quantification of quercetin in medicinal plants by HPLC with UV-diode array detection

      JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
    19. Panosyan, AG; Mamikonyan, GV; Torosyan, M; Gabrielyan, ES; Mkhitaryan, SA; Tirakyan, MR; Ovanesyan, A
      Determination of the composition of volatiles in cognac (brandy) by headspace gas chromatography-mass spectrometry

      JOURNAL OF ANALYTICAL CHEMISTRY
    20. La, P; Cai, WQ; Zhang, JC; Zhang, FL; Fang, RX
      Function of resveratrol derived from transgenic plant expressing resveratrol synthase gene

      CHINESE SCIENCE BULLETIN
    21. Douglas, D; Cliff, MA; Reynolds, AG
      Canadian terroir: characterization of Riesling wines from the Niagara Peninsula

      FOOD RESEARCH INTERNATIONAL
    22. Oliveira, MC; Esperanca, P; Ferreira, MAA
      Characterisation of anthocyanidins by electrospray ionisation and collision-induced dissociation tandem mass spectrometry

      RAPID COMMUNICATIONS IN MASS SPECTROMETRY
    23. Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB
      Comparative quantitative analysis of the effect of cultivar, wine growing region and vinification method on the protein profiles of some white wines

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    24. de Lorgeril, M; Salen, P; Boucher, F; de Leiris, J; Paillard, F
      Effect of wine ethanol on serum iron and ferritin levels in patients with coronary heart disease

      NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
    25. Ahro, M; Hakala, M; Kauppinen, J; Kallio, H
      Process control of apple winemaking by low-resolution gas-phase Fourier-transform infrared spectroscopy

      FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
    26. Stecher, G; Huck, CW; Popp, M; Bonn, GK
      Determination of flavonoids and stilbenes in red wine and related biological products by HPLC and HPLC-ESI-MS-MS

      FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
    27. Correia, M; Delerue-Matos, C; Alves, A
      Development of a SPME-GC-ECD methodology for selected pesticides in must and wine samples

      FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
    28. Eftekhari, A
      Glycerol biosensor based on glycerol dehydrogenase incorporated into polyaniline modified aluminum electrode using hexacyanoferrate as mediator

      SENSORS AND ACTUATORS B-CHEMICAL
    29. Hashizume, K; Tozawa, K; Endo, M; Aramaki, I
      S-adenosyl-L-methionine-dependent O-methylation of 2-hydroxy-3-alkylpyrazine in wine grapes: A putative final step of methoxypyrazine biosynthesis

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    30. Hashizume, K; Tozawa, K; Hiraga, Y; Aramaki, I
      Purification and characterization of a O-methyltransferase capable of methylating 2-hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon)

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    31. Berna, A; Chafer, A; Monton, JB
      High-pressure solubility data of the system resveratrol (3) plus ethanol (2) plus CO2 (1)

      JOURNAL OF SUPERCRITICAL FLUIDS
    32. Souto, AA; Carneiro, MC; Seferin, M; Senna, MJH; Conz, A; Gobbi, K
      Determination of trans-resveratrol concentrations in Brazilian red wines by HPLC

      JOURNAL OF FOOD COMPOSITION AND ANALYSIS
    33. Bodini, ME; Del Valle, MA; Tapia, R; Leighton, F; Gonzalez, L
      Study of the iron catechin complexes in dimethyl sulphoxide. Redox chemistry and interaction with superoxide radical anion in this medium.

      BOLETIN DE LA SOCIEDAD CHILENA DE QUIMICA
    34. Claisse, O; Lonvaud-Funel, A
      Primers and a specific DNA probe for detecting lactic acid bacteria producing 3-hydroxypropionaldehyde from glycerol in spoiled ciders

      JOURNAL OF FOOD PROTECTION
    35. Kallithraka, S; Arvanitoyannis, I; El-Zajouli, A; Kefalas, P
      The application of an improved method for trans-resveratrol to determine the origin of Greek red wines

      FOOD CHEMISTRY
    36. Kallithraka, S; Arvanitoyannis, IS; Kefalas, P; El-Zajouli, A; Soufleros, E; Psarra, E
      Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin

      FOOD CHEMISTRY
    37. Jayaprakasha, GK; Singh, RP; Sakariah, KK
      Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro

      FOOD CHEMISTRY
    38. Bodini, ME; del Valle, MA; Tapia, R; Leighton, F; Berrios, P
      Zinc catechin complexes in aprotic medium. Redox chemistry and interactionwith superoxide radical anion

      POLYHEDRON
    39. Andrade, PB; Oliveira, BM; Seabra, RM; Ferreira, MA; Ferreres, F; Garcia-Viguera, C
      Analysis of phenolic compounds in Spanish Albrarino and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography

      ELECTROPHORESIS
    40. Lin, CH; Chen, YH
      On-line identification of trans- and cis-resveratrol by nonaqueous capillary electrophoresis/fluorescence spectroscopy at 77 K

      ELECTROPHORESIS
    41. Darriet, P; Bouchilloux, P; Poupot, C; Bugaret, Y; Clerjeau, M; Sauris, P; Medina, B; Dubourdieu, D
      Effects of copper fungicide spraying on volatile thiols of the varietal aroma of Sauvignon blanc, Cabernet Sauvignon and Merlot wines

      VITIS
    42. Castro, R; Barroso, CG
      Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning

      VITIS
    43. Moriartry, JM; Harmon, R; Weston, LA; Bessis, R; Breuil, AC; Adrian, M; Jeandet, P
      Resveratrol content of two Californian table grape cultivars

      VITIS
    44. Ivanov, VM; Kuznetsova, OV
      Chemical chromaticity: Potential of the method, scope and prospects

      USPEKHI KHIMII
    45. Chu, TY; Chang, CH; Liao, YC; Chen, YC
      Microwave-accelerated derivatization processes for the determination of phenolic acids by gas chromatography-mass spectrometry

      TALANTA
    46. Pascual-Marti, MC; Salvador, A; Chafer, A; Berna, A
      Supercritical fluid extraction of resveratrol from grape skin of Vitis vinifera and determination by HPLC

      TALANTA
    47. Tipparat, P; Lapanantnoppakhun, S; Jakmunee, J; Grudpan, K
      Determination of ethanol in liquor by near-infrared spectrophotometry withflow injection

      TALANTA
    48. Armstrong, GO; Lambrechts, MG; Mansvelt, EPG; Van Velden, DP; Pretorius, IS
      Wine and health

      SOUTH AFRICAN JOURNAL OF SCIENCE
    49. Valero, E; Millan, MC; Ortega, JM
      Influence of skin maceration and oxygen on anaerobic fermentation of grapemusts with high sugar content

      MICROBIOS
    50. Sakkiadi, AV; Stavrakakis, MN; Haroutounian, SA
      Direct HPLC assay of five biologically interesting phenolic antioxidants in varietal Greek red wines

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    51. Romero, C; Bakker, J
      Anthocyanin and colour evolution during maturation of four port wines: effect of pyruvic acid addition

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    52. Ho, P; Silva, MDM; Hogg, TA
      Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    53. Ramirez, GR; Lubbers, S; Charpentier, C; Feuillat, M; Voilley, A; Chassagne, D
      Aroma compound sorption by oak wood in a model wine

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    54. Berlanga, TM; Atanasio, C; Mauricio, JC; Ortega, JM
      Influence of aeration on the physiological activity of flor yeasts

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    55. Aznar, M; Lopez, R; Cacho, JF; Ferreira, V
      Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    56. Pellegrini, N; Visioli, F; Buratti, S; Brighenti, F
      Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    57. Serot, T; Prost, C; Visan, L; Burcea, M
      Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    58. Escribano-Bailon, T; Alvarez-Garcia, M; Rivas-Gonzalo, JC; Heredia, FJ; Santos-Buelga, C
      Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    59. Blanco-Gomis, D; Alonso, JJM; Cabrales, IM; Abrodo, PA
      Gas chromatographic analysis of total fatty acids in cider

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    60. Manca, G; Camin, F; Coloru, GC; Del Caro, A; Depentori, D; Franco, MA; Versini, G
      Characterization of the geographical origin of pecorino sardo cheese by casein stable isotope (C-13/C-12 and N-15/N-14) ratios and free amino acid ratios

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    61. Ogrinc, N; Kosir, IJ; Kocjancic, M; Kidric, J
      Determination of authenticy, regional origin, and vintage of Slovenian wines using a combination of IRMS and SNIF-NMR analyses

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    62. Palma, M; Taylor, LT
      Supercritical fluid extraction of 5-hydroxymethyl-2-furaldehyde from raisins

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    63. Buratti, S; Pellegrini, N; Brenna, OV; Mannino, S
      Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    64. Mateus, N; de Freitas, V
      Evolution and stability of anthocyanin-derived pigments during port wine aging

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    65. Kennedy, JA; Hayasaka, Y; Vidal, S; Waters, EJ; Jones, GP
      Composition of grape skin proanthocyanidins at different stages of berry development

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    66. Bezman, Y; Rouseff, RL; Naim, M
      2-methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    67. Versari, A; Parpinello, GP; Tornielli, GB; Ferrarini, R; Giulivo, C
      Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    68. Blanchard, L; Tominaga, T; Dubourdieu, D
      Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    69. Romero-Perez, AI; Lamuela-Raventos, RM; Andres-Lacueva, C; de la Torre-Boronat, MC
      Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    70. Casas, EM; Albadalejo, MF; Planells, MIC; Colomer, MF; Raventos, RML; Fornell, RD
      Tyrosol bioavailability in humans after ingestion of virgin olive oil

      CLINICAL CHEMISTRY
    71. Romero, R; Sanchez-Vinas, M; Gazquez, D; Bagur, MG; Cuadros-Rodriguez, L
      Robustness study for the determination of biogenic amines by HPLC

      CHROMATOGRAPHIA
    72. Slampova, A; Smela, D; Vondrackova, A; Jancarova, I; Kuban, V
      Determination of synthetic colorants in foodstuffs

      CHEMICKE LISTY
    73. Cserhati, T; Forgacs, E; Morais, MH; Mota, T; Ramos, AC
      Study on the stability of colour pigments of paprika (Capsicum annuum) powders by multiwavelength spectrometry and HPLC

      CHEMIA ANALITYCZNA
    74. Roehri-Stoeckel, C; Gonzalez, E; Fougerousse, A; Brouillard, R
      Synthetic dyes: simple and original ways to 4-substituted flavylium salts and their corresponding vitisin derivatives

      CANADIAN JOURNAL OF CHEMISTRY-REVUE CANADIENNE DE CHIMIE
    75. Craven, E; Mather, C
      Geographical indications and the South Africa-European Union free trade agreement

      AREA
    76. Yanes, EG; Gratz, SR; Baldwin, MJ; Robison, SE; Stalcup, AM
      Capillary electrophoretic application of 1-alkyl-3-methylimidazolium-basedionic liquids

      ANALYTICAL CHEMISTRY
    77. Kosir, IJ; Kocjancic, M; Ogrinc, N; Kidric, J
      Use of SNIF-NMR and IRMS in combination with chemometric methods for the determination of chaptalisation and geographical origin of wines (the example of Slovenian wines)

      ANALYTICA CHIMICA ACTA
    78. Malovana, S; Montelongo, FJG; Perez, JP; Rodriguez-Delgado, MA
      Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography

      ANALYTICA CHIMICA ACTA
    79. Escarpa, A; Gonzalez, MC
      Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods

      ANALYTICA CHIMICA ACTA
    80. Gonzalez-Rodriguez, J; Perez-Juan, P; de Castro, MDL
      Two-parameter determination in vinegar by a flow injection-pervaporation system

      ANALYST
    81. Pena, RM; Garcia, S; Iglesias, R; Barro, S; Herrero, C
      Authentication of Galician (NW Spain) quality brand potatoes using metal analysis. Classical pattern recognition techniques versus a new vector quantization-based classification procedure

      ANALYST
    82. Liger-Belair, G; Lemaresquier, H; Robillard, B; Duteurtre, B; Jeandet, P
      The secrets of fizz in champagne wines: A phenomenological study

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    83. Yokotsuka, K; Singleton, VL
      Effects of seed tannins on enzymatic decolorization of wine pigments in the presence of oxidizable phenols

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    84. Lopez-Barajas, M; Lopez-Tamames, E; Buxaderas, S; Suberbiola, G; de la Torre-Boronat, MC
      Influence of wine polysaccharides of different molecular mass on wine foaming

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    85. Ibern-Gomez, M; Andres-Lacueva, C; Lamuela-Raventos, RM; Lao-Luque, C; Buxaderas, S; de la Torre-Boronat, MC
      Differences in phenolic profile between oak wood and stainless steel fermentation in white wines

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    86. Navarro, S; Oliva, J; Navarro, G; Barba, A
      Dissipation of chlorpyrifos, fenarimol, mancozeb, metalaxyl, penconazole, and vinclozolin in grapes

      AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
    87. Morais, H; Ramos, AC; Cserhati, T; Forgacs, E
      Effects of fluorescent light and vacuum packaging on the rate of decomposition of pigments in paprika (Capsicum annuum) powder determined by reversed-phase high-performance liquid chromatography

      JOURNAL OF CHROMATOGRAPHY A
    88. Male, KB; Luong, JHT
      Derivatization, stabilization and detection of biogenic amines by cyclodextrin-modified capillary electrophoresis-laser-induced fluorescence detection

      JOURNAL OF CHROMATOGRAPHY A
    89. Ortega, C; Lopez, R; Cacho, J; Ferreira, V
      Fast analysis of important wine volatile compounds Development and validation of a new method based on gas chromatographic-flame ionisation detectionanalysis of dichloromethane microextracts

      JOURNAL OF CHROMATOGRAPHY A
    90. Jimenez, JJ; Bernal, JL; del Nozal, MJ; Toribio, L; Arias, E
      Analysis of pesticide residues in wine by solid-phase extraction and gas chromatography with electron capture and nitrogen-phosphorus detection

      JOURNAL OF CHROMATOGRAPHY A
    91. Masar, M; Kaniansky, D; Bodor, R; Johnck, M; Stanislawski, B
      Determination of organic acids and inorganic anions in wine by isotachophoresis on a planar chip

      JOURNAL OF CHROMATOGRAPHY A
    92. Kosa, A; Cserhati, T; Forgacs, E; Morais, H; Mota, T; Ramos, AC
      Profiling of colour pigments of chili powders of different origin by high-performance liquid chromatography

      JOURNAL OF CHROMATOGRAPHY A
    93. Edwards, CG; Collins, MD; Lawson, PA; Rodriguez, AV
      Lactobacillus nagelii sp nov., an organism isolated from a partially fermented wine

      INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
    94. Gonzalez, G; Pena-Mendez, EM
      Multivariate data analysis in classification of must and wine from chemical measurements

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    95. Arozarena, I; Casp, A; Marin, R; Navarro, M
      Differentiation of some Spanish wines according to variety and region based on their anthocyanin composition

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    96. Viljakainen, SK; Laakso, SV
      The use of malolactic Oenococcus oeni (ATCC 39401) for deacidification of media containing glucose, malic acid and citric acid

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    97. Cristovam, E; Paterson, A; Piggott, JR
      Differentiation of port wines by appearance using a sensory panel: comparing free choice and conventional profiling

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    98. Reguant, C; Bordons, A; Arola, L; Rozes, N
      Influence of phenolic compounds on the physiology of OEnococcus oeni from wine

      JOURNAL OF APPLIED MICROBIOLOGY
    99. Nicolini, G; Martinez, RG; Versini, G; Serra, AD
      Varietal differences in the methanol content of experimental wines

      ITALIAN JOURNAL OF FOOD SCIENCE
    100. Perez-Magarino, S; Gonzalez-San Jose, ML
      Effect of pectolytic enzymes on the composition of white grape musts and wines

      ITALIAN JOURNAL OF FOOD SCIENCE


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/10/20 alle ore 06:42:03