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

VENEZIANI, GIANLUCA
 Distribuzione geografica
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Continente #
NA - Nord America 2.420
AS - Asia 1.930
EU - Europa 1.617
SA - Sud America 301
Continente sconosciuto - Info sul continente non disponibili 296
AF - Africa 35
OC - Oceania 2
Totale 6.601
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Nazione #
US - Stati Uniti d'America 2.360
SG - Singapore 947
IT - Italia 559
CN - Cina 274
HK - Hong Kong 262
RU - Federazione Russa 219
BR - Brasile 218
IE - Irlanda 218
VN - Vietnam 144
DE - Germania 133
FR - Francia 121
FI - Finlandia 78
UA - Ucraina 72
KR - Corea 67
GB - Regno Unito 50
SE - Svezia 48
IN - India 41
TR - Turchia 34
BD - Bangladesh 26
AR - Argentina 25
NL - Olanda 23
CA - Canada 22
IQ - Iraq 21
MX - Messico 20
ES - Italia 18
VE - Venezuela 16
ID - Indonesia 13
GR - Grecia 12
PL - Polonia 12
SA - Arabia Saudita 11
AT - Austria 10
JO - Giordania 10
LB - Libano 10
CO - Colombia 9
JP - Giappone 9
PH - Filippine 9
PK - Pakistan 9
CL - Cile 8
EC - Ecuador 8
MA - Marocco 8
UZ - Uzbekistan 8
ZA - Sudafrica 8
AE - Emirati Arabi Uniti 7
CH - Svizzera 7
PT - Portogallo 7
PY - Paraguay 6
TH - Thailandia 6
BO - Bolivia 5
CZ - Repubblica Ceca 5
CR - Costa Rica 4
EG - Egitto 4
JM - Giamaica 4
NP - Nepal 4
AL - Albania 3
AZ - Azerbaigian 3
BE - Belgio 3
BG - Bulgaria 3
ET - Etiopia 3
HN - Honduras 3
LK - Sri Lanka 3
MD - Moldavia 3
NO - Norvegia 3
PE - Perù 3
UY - Uruguay 3
BH - Bahrain 2
DZ - Algeria 2
HR - Croazia 2
IL - Israele 2
KE - Kenya 2
KZ - Kazakistan 2
LT - Lituania 2
NI - Nicaragua 2
OM - Oman 2
TN - Tunisia 2
AM - Armenia 1
AO - Angola 1
AU - Australia 1
BS - Bahamas 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CM - Camerun 1
DM - Dominica 1
DO - Repubblica Dominicana 1
EU - Europa 1
GE - Georgia 1
GT - Guatemala 1
HT - Haiti 1
IS - Islanda 1
LS - Lesotho 1
LV - Lettonia 1
ME - Montenegro 1
MT - Malta 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
RO - Romania 1
RW - Ruanda 1
TL - Timor Orientale 1
TW - Taiwan 1
Totale 6.306
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Città #
Singapore 654
Chandler 362
San Jose 281
Hong Kong 261
Dublin 214
Ashburn 164
Perugia 157
San Mateo 124
Santa Clara 115
Beijing 98
Moscow 95
Boardman 94
Seoul 64
Lauterbourg 62
Los Angeles 59
Altamura 55
Munich 52
Medford 51
Princeton 51
Dong Ket 49
Redmond 49
The Dalles 45
New York 42
São Paulo 37
Andover 36
Lawrence 36
Wilmington 35
Fremont 33
Ho Chi Minh City 33
Jacksonville 30
Dallas 29
Rome 26
Piscataway 25
Helsinki 24
Hanoi 23
Ann Arbor 20
Bologna 20
Turku 16
Amsterdam 15
Columbus 14
Chennai 13
Florence 12
Norwalk 12
Orem 12
Athens 11
Houston 11
Naples 11
Nuremberg 11
Amman 10
Brooklyn 10
Milan 10
Phoenix 10
Bari 9
London 9
Montreal 9
Tokyo 9
Chicago 8
Hefei 8
Paris 8
Saint Petersburg 8
Warsaw 8
Baghdad 7
Denver 7
Des Moines 7
Poplar 7
Secaucus 7
Tashkent 7
Bangkok 6
Belo Horizonte 6
Council Bluffs 6
Lausanne 6
Mexico City 6
Brasília 5
Cesena 5
Charlotte 5
Istanbul 5
Izmir 5
Jakarta 5
Jeddah 5
New Delhi 5
Palermo 5
Rio de Janeiro 5
Riyadh 5
Salvador 5
Shanghai 5
Stockholm 5
Ankara 4
Arezzo 4
Buenos Aires 4
Dhaka 4
Erbil 4
Ferrara 4
Frankfurt am Main 4
Guayaquil 4
Hangzhou 4
Johannesburg 4
Manchester 4
Redwood City 4
San Francisco 4
Santiago 4
Totale 4.057
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Nome #
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 161
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 153
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 142
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 141
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 132
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 129
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 128
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 123
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 121
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 121
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 118
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 116
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 111
Compositional and tissue modifications induced by natural fermentation process in table olives. 110
Revalorization of agrifood industry by-products: natural extracts as a sustainable strategy to enhance food safety 109
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 107
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 105
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 100
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 100
Compositional and structural modifications in table olives induced by natural debittering process. 98
Applications of recovered bioactive compounds in food products. 98
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 98
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 98
Candida adriatica sp. nov. and Candida molendinolei sp. nov., two novel yeast species isolated from olive oil and its by-products 96
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 95
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. 95
From the orchard to the virgin olive oil quality: a critical overview. 92
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 91
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 90
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 89
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 86
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 85
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 85
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars. 84
Improvements on olive oil extraction in relation to oil quality 83
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 81
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 81
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 81
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 80
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 79
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 79
High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality 76
Dietary olive leaves improve the quality and the consumer preferences of a model sheep cheese 75
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 75
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 75
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. 74
Bioactive compounds and stability of a typical Italian bakery products “taralli” enriched with fermented olive paste. 71
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. 71
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 70
New approaches to virgin olive oil quality, technology, and by-products valorization. 69
Quality evaluation of shrimp (Parapenaeus longirostris) treated with phenolic extract from olive vegetation water during shelf-life, before and after cooking. 69
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life. 68
Olive phenolic compounds: metabolic and transcriptional profiling during fruit development. 67
Recovery and chemical characterization of bioactive phenols from virgin olive oil vegetation waters 67
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. 66
Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions. 66
Use of a concentrate from olive vegetation waters for improving the virgin olive oil phenolic content 66
Use of Ultrasound in the Extraction Process of Virgin Olive Oil and Influence on Malaxation Time. 65
A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale. 65
The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. 65
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. 65
Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale. 62
La scelta dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva 62
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. 61
Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants. 61
Effects of ultrasound technology on the qualitative properties of italian extra virgin olive oil 59
Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. 58
Mechanical extraction and quality of extra virgin olive oil. 58
Partial De-Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process. 48
Development of an innovative rotating spiral heat exchanger with integrated microwave module for the olive oil industry. 47
Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications. 44
Modulation of human colon microbiota by naturally debittered olive patè enriched with Lactiplantibacillus plantarum in an in vitro intestinal model. 40
Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety. 33
Role of a Natural Antioxidant in the Secondary Shelf Life of Ready-to-Use Meat Pâté. 30
Sustainable Valorization of Grape Pomace in Sheep Through Systemic Health, Metabolic Safety, Milk and Meat Quality 27
Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products. 26
Ultrasound systems integrated into industrial continuous-flow extraction process: Cultivar-based assessment for improved yield and quality. 9
Functional and sustainable savory snack formulation through olive and brewing industry by-products 7
Totale 6.601
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Categoria #
all - tutte 30.437
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 30.437
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022432 0 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
2024/20251.195 23 92 19 106 171 43 75 71 243 74 156 122
2025/20262.556 197 190 146 314 321 204 439 139 302 225 57 22
2026/2027151 66 85 0 0 0 0 0 0 0 0 0 0
Totale 6.601