IRIS - Res&Arch Institutional Research Information System - Research & Archive

VENEZIANI, GIANLUCA
 Distribuzione geografica
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Continente #
NA - Nord America 1.855
AS - Asia 1.386
EU - Europa 1.348
SA - Sud America 214
AF - Africa 12
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.818
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Nazione #
US - Stati Uniti d'America 1.821
SG - Singapore 660
IT - Italia 477
HK - Hong Kong 242
CN - Cina 218
IE - Irlanda 216
BR - Brasile 180
RU - Federazione Russa 151
DE - Germania 124
VN - Vietnam 102
FI - Finlandia 74
UA - Ucraina 72
KR - Corea 65
GB - Regno Unito 47
SE - Svezia 46
FR - Francia 42
NL - Olanda 16
ES - Italia 15
MX - Messico 14
CA - Canada 13
IN - India 13
AR - Argentina 12
GR - Grecia 12
PL - Polonia 12
TR - Turchia 11
LB - Libano 10
VE - Venezuela 10
AT - Austria 9
IQ - Iraq 8
JP - Giappone 8
CH - Svizzera 7
BD - Bangladesh 6
ID - Indonesia 6
JO - Giordania 5
AE - Emirati Arabi Uniti 4
EC - Ecuador 4
MA - Marocco 4
SA - Arabia Saudita 4
UZ - Uzbekistan 4
BE - Belgio 3
BG - Bulgaria 3
CZ - Repubblica Ceca 3
MD - Moldavia 3
NO - Norvegia 3
NP - Nepal 3
PH - Filippine 3
PK - Pakistan 3
ZA - Sudafrica 3
AL - Albania 2
BH - Bahrain 2
BO - Bolivia 2
HN - Honduras 2
HR - Croazia 2
JM - Giamaica 2
LK - Sri Lanka 2
LT - Lituania 2
PT - Portogallo 2
PY - Paraguay 2
AM - Armenia 1
AO - Angola 1
AU - Australia 1
BS - Bahamas 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CL - Cile 1
CO - Colombia 1
DM - Dominica 1
DO - Repubblica Dominicana 1
EG - Egitto 1
EU - Europa 1
GE - Georgia 1
IL - Israele 1
IS - Islanda 1
KZ - Kazakistan 1
LV - Lettonia 1
MT - Malta 1
NZ - Nuova Zelanda 1
OM - Oman 1
PE - Perù 1
RO - Romania 1
RW - Ruanda 1
TH - Thailandia 1
TL - Timor Orientale 1
TN - Tunisia 1
UY - Uruguay 1
Totale 4.818
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Città #
Singapore 397
Chandler 362
Hong Kong 242
Dublin 213
Perugia 145
San Mateo 124
Ashburn 104
Boardman 94
Santa Clara 81
Beijing 74
Seoul 62
Moscow 56
Altamura 55
Medford 51
Munich 51
Princeton 51
Dong Ket 49
Redmond 49
Los Angeles 45
Andover 36
Lawrence 36
Wilmington 35
Fremont 33
São Paulo 32
Jacksonville 30
New York 29
The Dalles 27
Dallas 24
Piscataway 23
Ho Chi Minh City 22
Helsinki 21
Ann Arbor 20
Bologna 18
Rome 17
Turku 16
Columbus 14
Norwalk 12
Athens 11
Amsterdam 10
Brooklyn 10
Hanoi 10
Houston 10
Phoenix 10
London 9
Chennai 8
Chicago 8
Hefei 8
Montreal 8
Nuremberg 8
Saint Petersburg 8
Tokyo 8
Warsaw 8
Poplar 7
Denver 6
Des Moines 6
Lausanne 6
Secaucus 6
Amman 5
Bari 5
Belo Horizonte 5
Brasília 5
Cesena 5
Shanghai 5
Arezzo 4
Ferrara 4
Manchester 4
Naples 4
Redwood City 4
Rio de Janeiro 4
Salvador 4
Shijiazhuang 4
Torino 4
Ankara 3
Atlanta 3
Boston 3
Brussels 3
Campinas 3
Catania 3
Changsha 3
Charlotte 3
Chisinau 3
Città Di Castello 3
Curitiba 3
Enna 3
Fairfield 3
Guangzhou 3
Gubbio 3
Haiphong 3
Hangzhou 3
Jerez de la Frontera 3
Lappeenranta 3
Livorno 3
Nanjing 3
Oslo 3
Palermo 3
Pomezia 3
Querétaro 3
Ribeirão Preto 3
Riyadh 3
Rocca Canavese 3
Totale 3.065
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 143
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 143
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 125
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 120
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 110
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 105
Compositional and tissue modifications induced by natural fermentation process in table olives. 100
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 99
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 98
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 98
Revalorization of agrifood industry by-products: natural extracts as a sustainable strategy to enhance food safety 94
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 92
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 91
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 90
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 90
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 90
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 89
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 88
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 88
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 88
Candida adriatica sp. nov. and Candida molendinolei sp. nov., two novel yeast species isolated from olive oil and its by-products 86
Compositional and structural modifications in table olives induced by natural debittering process. 84
Applications of recovered bioactive compounds in food products. 81
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 79
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 78
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 77
Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking. 76
From the orchard to the virgin olive oil quality: a critical overview. 73
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 73
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 72
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 70
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 70
Improvements on olive oil extraction in relation to oil quality 69
Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves 69
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 68
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 68
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 67
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 65
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 65
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 64
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 59
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 57
The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. 56
New approaches to virgin olive oil quality, technology, and by-products valorization. 56
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars. 55
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 55
Recovery and chemical characterization of bioactive phenols from virgin olive oil vegetation waters 54
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. 54
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 53
Dietary olive leaves improve the quality and the consumer preferences of a model sheep cheese 53
Olive phenolic compounds: metabolic and transcriptional profiling during fruit development. 53
La scelta dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva 53
Use of a concentrate from olive vegetation waters for improving the virgin olive oil phenolic content 53
Quality evaluation of shrimp (Parapenaeus longirostris) treated with phenolic extract from olive vegetation water during shelf-life, before and after cooking. 51
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. 50
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life. 50
High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality 50
Bioactive compounds and stability of a typical Italian bakery products “taralli” enriched with fermented olive paste. 49
Mechanical extraction and quality of extra virgin olive oil. 48
Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions. 46
The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. 46
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 44
Effects of ultrasound technology on the qualitative properties of italian extra virgin olive oil 44
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. 43
Use of Ultrasound in the Extraction Process of Virgin Olive Oil and Influence on Malaxation Time. 43
Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. 42
Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale. 39
Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants. 39
Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications. 36
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. 35
Development of an innovative rotating spiral heat exchanger with integrated microwave module for the olive oil industry. 30
Modulation of human colon microbiota by naturally debittered olive patè enriched with Lactiplantibacillus plantarum in an in vitro intestinal model 29
Partial De-Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process. 29
Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety. 23
Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products. 12
Role of a Natural Antioxidant in the Secondary Shelf Life of Ready-to-Use Meat Pâté 12
Totale 5.096
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Categoria #
all - tutte 24.322
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 24.322
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021149 0 0 0 0 0 53 13 1 13 7 12 50
2021/2022435 3 81 6 14 7 0 6 138 45 17 46 72
2022/2023903 56 157 11 142 81 77 2 31 289 1 46 10
2023/2024421 32 31 38 8 11 4 105 6 59 10 45 72
2024/20251.190 23 92 19 106 171 43 75 71 243 74 156 117
2025/20261.207 192 184 144 296 318 73 0 0 0 0 0 0
Totale 5.096