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

TATICCHI, Agnese
 Distribuzione geografica
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Continente #
NA - Nord America 6.587
EU - Europa 5.006
AS - Asia 4.645
SA - Sud America 881
Continente sconosciuto - Info sul continente non disponibili 540
AF - Africa 111
OC - Oceania 11
Totale 17.781
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Nazione #
US - Stati Uniti d'America 6.429
SG - Singapore 2.189
IT - Italia 1.122
IE - Irlanda 769
RU - Federazione Russa 663
BR - Brasile 660
UA - Ucraina 655
CN - Cina 645
HK - Hong Kong 623
SE - Svezia 416
VN - Vietnam 412
DE - Germania 341
FR - Francia 292
FI - Finlandia 248
KR - Corea 205
GB - Regno Unito 194
IN - India 92
TR - Turchia 86
BD - Bangladesh 79
AR - Argentina 75
CA - Canada 71
NL - Olanda 52
IQ - Iraq 51
PL - Polonia 45
ES - Italia 41
MX - Messico 41
EC - Ecuador 33
ID - Indonesia 31
CO - Colombia 28
SA - Arabia Saudita 28
CH - Svizzera 27
PK - Pakistan 27
AT - Austria 26
ZA - Sudafrica 26
VE - Venezuela 25
GR - Grecia 23
BE - Belgio 22
CL - Cile 22
PH - Filippine 21
MA - Marocco 20
LB - Libano 18
UZ - Uzbekistan 18
CZ - Repubblica Ceca 17
JP - Giappone 17
PY - Paraguay 14
EG - Egitto 12
AE - Emirati Arabi Uniti 11
JO - Giordania 11
PE - Perù 10
CR - Costa Rica 9
KE - Kenya 9
TN - Tunisia 9
AU - Australia 8
DZ - Algeria 8
KZ - Kazakistan 8
LT - Lituania 8
AL - Albania 7
BO - Bolivia 7
MY - Malesia 7
NP - Nepal 7
IL - Israele 6
IR - Iran 6
JM - Giamaica 6
NI - Nicaragua 6
SY - Repubblica araba siriana 6
UY - Uruguay 6
BG - Bulgaria 5
HN - Honduras 5
OM - Oman 5
TH - Thailandia 5
BH - Bahrain 4
ET - Etiopia 4
GE - Georgia 4
HR - Croazia 4
LK - Sri Lanka 4
NO - Norvegia 4
PT - Portogallo 4
AO - Angola 3
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
PA - Panama 3
SC - Seychelles 3
AM - Armenia 2
AZ - Azerbaigian 2
CI - Costa d'Avorio 2
GA - Gabon 2
GP - Guadalupe 2
GT - Guatemala 2
HU - Ungheria 2
KW - Kuwait 2
LV - Lettonia 2
MD - Moldavia 2
ME - Montenegro 2
MN - Mongolia 2
PR - Porto Rico 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
BB - Barbados 1
Totale 17.205
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Città #
Singapore 1.509
Chandler 876
Dublin 764
Hong Kong 621
San Jose 584
Ashburn 394
San Mateo 378
Jacksonville 334
Boardman 286
Santa Clara 285
Perugia 276
Moscow 231
Seoul 204
Medford 190
Princeton 188
Beijing 185
Lauterbourg 174
Wilmington 173
Dong Ket 172
Altamura 120
Ann Arbor 103
Los Angeles 102
Munich 101
Andover 100
Ho Chi Minh City 90
New York 88
The Dalles 87
Lawrence 82
Fremont 78
Piscataway 77
Redmond 77
São Paulo 74
Saint Petersburg 63
Rome 58
Helsinki 56
Des Moines 55
Hanoi 52
Dallas 44
Falls Church 43
Orem 43
Shanghai 37
Norwalk 34
Florence 31
Warsaw 31
Brooklyn 28
Chennai 27
Izmir 27
Phoenix 26
Rio de Janeiro 24
Amsterdam 23
Turku 22
Baghdad 21
Bologna 21
Chicago 21
Frankfurt am Main 21
Montreal 21
Denver 20
London 19
Nuremberg 19
Woodbridge 19
Houston 18
Milan 18
Stockholm 18
Council Bluffs 17
Poplar 17
Brussels 16
Naples 16
Torino 16
Atlanta 15
Belo Horizonte 15
Palermo 15
Tokyo 15
Ankara 14
Campinas 14
Riyadh 14
Johannesburg 13
Redwood City 13
Athens 12
Den Haag 12
Dhaka 12
Guayaquil 12
Lausanne 12
Toronto 12
Boston 11
Buffalo 11
San Paolo di Civitate 11
Amman 10
Auburn Hills 10
Columbus 10
Haiphong 10
New Delhi 10
Paris 10
Philadelphia 10
Salvador 10
San Francisco 10
Santiago 10
Secaucus 10
Tashkent 10
Tianjin 10
Bari 9
Totale 10.417
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Nome #
Effect of the time of exposure to the air contact of olive pastes during mechanical extraction process on the volatile and phenolic compounds of virgin olive oil. Innovation in virgin olive oil processing. 164
5. Caratterizzazione viticola ed enologica 155
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 153
Extracts of vegetation waste water from olive milling against pomegranate postharvest pathogens. 150
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 150
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 149
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 147
Antioxidants in virgin olive oil 142
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
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 136
A "high quality" future for extra-virgin olive oil. 135
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 132
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
Capacità antiossidante degli oli extra vergini di oliva determinata col metodo ORAC: interferenze della matrice lipidica. (Antioxidant capacity of extra virgin olive oils measured with the ORAC method: interference by the lipid moiety.) 127
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 127
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 124
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 123
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 123
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
Characterization of virgin olive oil aroma. Comparison by three different methods: Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS), Electronic Nose and Proton Transfer Reaction Mass Spectrometry (PTR-MS). 119
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 119
Vite, la forma a Y si può meccanizzare con il SAYM 118
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. 117
Così l’estrazione meccanica valorizza il made in Italy 116
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 115
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 111
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 111
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 110
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 110
Compositional and tissue modifications induced by natural fermentation process in table olives. 110
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 109
Pharmacology of Olive Biophenols. 108
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 108
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. 108
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 107
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 107
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 106
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 105
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
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 103
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 101
Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water. 101
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 101
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect. 101
Sanse vergini promosse a integratori mangimistici 100
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 100
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 100
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 99
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 99
Effect of destoned olive cake as animal feed on ewe milk quality. 98
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
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 96
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. 96
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 95
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 94
Long-Term Dietary Extra-Virgin Olive Oil Rich in Polyphenols Reverses Age-Related Dysfunctions in Motor Coordination and Contextual Memory in Mice: Role of Oxidative Stress. 93
From the orchard to the virgin olive oil quality: a critical overview. 92
The Basis of the Sensory Properties of Virgin Olive Oil. 92
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 91
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 91
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 91
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 90
Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening. 90
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
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 89
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 89
Talco micronizzato. Primi risultati. 88
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 88
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 87
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 87
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 86
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 86
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 86
Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening. 86
Mutagenicità e genotossicità di hamburger cotti alla piastra ed effetto preventivo dei fenoli dell’olio d’oliva. 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
Chemical and sensory characterization of olive oil from native Iranian cultivars. 84
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 84
Effetto della temperatura e dell’esposizione all’aria delle paste di oliva durante il processo di estrazione meccanica sulla qualità dell’olio vergine di oliva: ottimizzazione dei parametri di processo utilizzando variabili analitiche e sensoriali come markers. 83
Improvements on olive oil extraction in relation to oil quality 83
Olive cake dietary supplementation in rabbit: productive performance and meat quality. 82
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 82
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 82
Environmentally Sustainable Achiral and Chiral Chromatographic Analysis of Amino Acids in Food Supplements 81
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 81
Totale 10.672
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Categoria #
all - tutte 80.548
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 80.548
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.491 0 258 41 84 56 34 24 465 83 23 170 253
2022/20232.648 215 380 28 298 204 270 12 124 996 3 92 26
2023/20241.065 67 97 67 26 26 11 195 31 178 32 168 167
2024/20252.880 70 278 78 181 394 93 136 162 596 174 447 271
2025/20265.916 462 427 348 868 704 482 990 324 621 496 134 60
2026/2027321 146 175 0 0 0 0 0 0 0 0 0 0
Totale 17.781