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

TATICCHI, Agnese
 Distribuzione geografica
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Continente #
NA - Nord America 6.362
EU - Europa 4.964
AS - Asia 4.599
SA - Sud America 873
AF - Africa 105
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 2
Totale 16.916
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Nazione #
US - Stati Uniti d'America 6.231
SG - Singapore 2.183
IT - Italia 1.089
IE - Irlanda 769
RU - Federazione Russa 663
BR - Brasile 659
UA - Ucraina 655
HK - Hong Kong 620
CN - Cina 618
SE - Svezia 416
VN - Vietnam 412
DE - Germania 339
FR - Francia 290
FI - Finlandia 248
KR - Corea 205
GB - Regno Unito 193
IN - India 92
TR - Turchia 86
BD - Bangladesh 76
AR - Argentina 73
CA - Canada 56
NL - Olanda 52
IQ - Iraq 51
PL - Polonia 45
MX - Messico 40
ES - Italia 39
EC - Ecuador 33
ID - Indonesia 31
SA - Arabia Saudita 28
CH - Svizzera 27
PK - Pakistan 27
AT - Austria 26
CO - Colombia 26
ZA - Sudafrica 26
VE - Venezuela 25
BE - Belgio 22
GR - Grecia 21
PH - Filippine 21
CL - Cile 20
MA - Marocco 20
LB - Libano 18
UZ - Uzbekistan 18
CZ - Repubblica Ceca 17
JP - Giappone 17
PY - Paraguay 13
AE - Emirati Arabi Uniti 11
JO - Giordania 11
EG - Egitto 10
PE - Perù 10
KE - Kenya 9
TN - Tunisia 9
AU - Australia 8
KZ - Kazakistan 8
LT - Lituania 8
AL - Albania 7
BO - Bolivia 7
MY - Malesia 7
NP - Nepal 7
CR - Costa Rica 6
DZ - Algeria 6
IL - Israele 6
IR - Iran 6
UY - Uruguay 6
BG - Bulgaria 5
NI - Nicaragua 5
OM - Oman 5
TH - Thailandia 5
BH - Bahrain 4
ET - Etiopia 4
GE - Georgia 4
HR - Croazia 4
JM - Giamaica 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
HN - Honduras 3
PA - Panama 3
AM - Armenia 2
AZ - Azerbaigian 2
CI - Costa d'Avorio 2
GA - Gabon 2
GP - Guadalupe 2
HU - Ungheria 2
KW - Kuwait 2
LV - Lettonia 2
MD - Moldavia 2
ME - Montenegro 2
MN - Mongolia 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
BB - Barbados 1
BF - Burkina Faso 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BW - Botswana 1
CG - Congo 1
Totale 16.880
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Città #
Singapore 1.506
Chandler 876
Dublin 764
Hong Kong 619
San Jose 572
Ashburn 386
San Mateo 378
Jacksonville 334
Boardman 283
Perugia 273
Santa Clara 255
Moscow 231
Seoul 204
Medford 190
Princeton 188
Lauterbourg 174
Wilmington 173
Dong Ket 172
Beijing 168
Altamura 120
Ann Arbor 103
Munich 101
Andover 100
Ho Chi Minh City 90
The Dalles 87
Los Angeles 86
Lawrence 82
Fremont 78
New York 78
Redmond 77
Piscataway 76
São Paulo 74
Saint Petersburg 63
Helsinki 56
Des Moines 54
Rome 54
Hanoi 52
Falls Church 43
Orem 43
Dallas 40
Norwalk 34
Shanghai 34
Warsaw 31
Florence 29
Brooklyn 28
Chennai 27
Izmir 27
Rio de Janeiro 24
Amsterdam 23
Turku 22
Baghdad 21
Chicago 21
Montreal 20
Bologna 19
Denver 19
Frankfurt am Main 19
London 19
Nuremberg 19
Phoenix 19
Woodbridge 19
Stockholm 18
Council Bluffs 17
Poplar 17
Brussels 16
Houston 16
Milan 16
Torino 16
Atlanta 15
Belo Horizonte 15
Palermo 15
Tokyo 15
Ankara 14
Naples 14
Riyadh 14
Campinas 13
Johannesburg 13
Redwood City 13
Athens 12
Den Haag 12
Dhaka 12
Guayaquil 12
Lausanne 12
Boston 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
Toronto 10
Bari 9
Caracas 9
Totale 10.274
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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. 163
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. 148
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 146
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
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 142
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 138
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 137
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 135
A "high quality" future for extra-virgin olive oil. 135
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 131
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 129
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. 126
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 126
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 124
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 122
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 122
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 122
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 121
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 120
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 119
Vite, la forma a Y si può meccanizzare con il SAYM 117
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 116
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 115
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). 115
Così l’estrazione meccanica valorizza il made in Italy 115
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 115
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 115
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 110
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 108
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 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
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 107
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 106
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 106
Compositional and tissue modifications induced by natural fermentation process in table olives. 106
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 106
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 106
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 103
Pharmacology of Olive Biophenols. 103
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 103
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 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. 100
Sanse vergini promosse a integratori mangimistici 99
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 99
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 99
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 98
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 98
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 98
Effect of destoned olive cake as animal feed on ewe milk quality. 97
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 97
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 96
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 95
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
Compositional and structural modifications in table olives induced by natural debittering process. 94
Applications of recovered bioactive compounds in food products. 94
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 93
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 93
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect. 93
The Basis of the Sensory Properties of Virgin Olive Oil. 92
From the orchard to the virgin olive oil quality: a critical overview. 91
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
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. 91
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 90
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
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 89
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
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 89
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 88
Talco micronizzato. Primi risultati. 87
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 86
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 86
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 85
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 85
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 85
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 85
Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening. 85
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 85
Improvements on olive oil extraction in relation to oil quality 83
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 83
Chemical and sensory characterization of olive oil from native Iranian cultivars. 82
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 82
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. 81
Olive cake dietary supplementation in rabbit: productive performance and meat quality. 81
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 81
Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes. 81
Mutagenicità e genotossicità di hamburger cotti alla piastra ed effetto preventivo dei fenoli dell’olio d’oliva. 81
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 80
Use of dried stoned olive pomace in the feeding of lactating buffaloes: Effect on the quantity and quality of the milk produced 80
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 80
Environmentally Sustainable Achiral and Chiral Chromatographic Analysis of Amino Acids in Food Supplements 79
Totale 10.478
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Categoria #
all - tutte 76.579
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 76.579
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021193 0 0 0 0 0 0 0 0 0 0 0 193
2021/20221.514 23 258 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
2025/20265.910 462 427 348 868 704 482 990 324 621 496 134 54
Totale 17.454