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

TATICCHI, Agnese
 Distribuzione geografica
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Continente #
NA - Nord America 5.411
EU - Europa 4.385
AS - Asia 3.555
SA - Sud America 695
AF - Africa 58
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 2
Totale 14.115
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Nazione #
US - Stati Uniti d'America 5.314
SG - Singapore 1.627
IT - Italia 987
IE - Irlanda 765
UA - Ucraina 654
HK - Hong Kong 586
BR - Brasile 582
CN - Cina 526
RU - Federazione Russa 490
SE - Svezia 411
VN - Vietnam 354
DE - Germania 319
FI - Finlandia 235
KR - Corea 203
GB - Regno Unito 182
FR - Francia 84
CA - Canada 47
TR - Turchia 47
AR - Argentina 43
PL - Polonia 42
NL - Olanda 38
IN - India 33
MX - Messico 33
ES - Italia 31
CH - Svizzera 27
BD - Bangladesh 26
AT - Austria 24
EC - Ecuador 22
BE - Belgio 21
ID - Indonesia 19
GR - Grecia 18
ZA - Sudafrica 17
IQ - Iraq 16
LB - Libano 16
CZ - Repubblica Ceca 15
JP - Giappone 14
CO - Colombia 13
PK - Pakistan 12
VE - Venezuela 12
UZ - Uzbekistan 11
SA - Arabia Saudita 10
AE - Emirati Arabi Uniti 8
LT - Lituania 8
AU - Australia 7
EG - Egitto 7
JO - Giordania 7
MA - Marocco 7
PY - Paraguay 7
CL - Cile 6
KE - Kenya 6
KZ - Kazakistan 6
BG - Bulgaria 5
IR - Iran 5
NP - Nepal 5
PE - Perù 5
HR - Croazia 4
IL - Israele 4
NO - Norvegia 4
TN - Tunisia 4
AL - Albania 3
AO - Angola 3
BA - Bosnia-Erzegovina 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
JM - Giamaica 3
PT - Portogallo 3
AM - Armenia 2
BH - Bahrain 2
CI - Costa d'Avorio 2
DZ - Algeria 2
ET - Etiopia 2
GE - Georgia 2
HN - Honduras 2
LV - Lettonia 2
MD - Moldavia 2
OM - Oman 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
BF - Burkina Faso 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BW - Botswana 1
BY - Bielorussia 1
CG - Congo 1
CU - Cuba 1
DM - Dominica 1
EE - Estonia 1
EU - Europa 1
GF - Guiana Francese 1
GM - Gambi 1
GP - Guadalupe 1
GT - Guatemala 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
LK - Sri Lanka 1
ME - Montenegro 1
ML - Mali 1
Totale 14.098
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Città #
Singapore 1.014
Chandler 876
Dublin 761
Hong Kong 586
San Mateo 378
Jacksonville 332
Boardman 283
Ashburn 280
Perugia 257
Santa Clara 237
Seoul 202
Medford 190
Princeton 188
Wilmington 173
Dong Ket 172
Beijing 151
Moscow 143
Altamura 120
Ann Arbor 103
Andover 100
Munich 100
Lawrence 82
Los Angeles 79
Fremont 78
Redmond 77
Piscataway 75
New York 71
Ho Chi Minh City 68
São Paulo 64
Saint Petersburg 63
Des Moines 54
Helsinki 44
The Dalles 44
Falls Church 43
Rome 40
Hanoi 38
Dallas 35
Norwalk 34
Shanghai 34
Warsaw 29
Brooklyn 28
Izmir 22
Turku 22
Rio de Janeiro 21
Chicago 19
Florence 19
Montreal 19
Phoenix 19
Woodbridge 19
Denver 18
Amsterdam 17
Bologna 17
London 17
Poplar 17
Brussels 16
Houston 16
Torino 16
Chennai 15
Stockholm 15
Belo Horizonte 14
Nuremberg 13
Orem 13
Redwood City 13
Atlanta 12
Campinas 12
Den Haag 12
Lausanne 12
Palermo 12
Tokyo 12
Ankara 11
Boston 11
San Paolo di Civitate 11
Auburn Hills 10
Columbus 10
Guayaquil 10
Haiphong 10
Johannesburg 10
Milan 10
Salvador 10
Secaucus 10
Toronto 10
Athens 9
Council Bluffs 9
Curitiba 9
Naples 9
Porto Alegre 9
Saint Louis 9
San Francisco 9
Simi Valley 9
Tianjin 9
Charlotte 8
Frankfurt am Main 8
Guarulhos 8
Philadelphia 8
San Jose 8
Cesena 7
Modena 7
Riyadh 7
Amman 6
Asunción 6
Totale 8.452
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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. 147
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 144
Extracts of vegetation waste water from olive milling against pomegranate postharvest pathogens. 136
5. Caratterizzazione viticola ed enologica 133
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 129
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 128
Antioxidants in virgin olive oil 127
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 123
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 121
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 119
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 114
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 114
A "high quality" future for extra-virgin olive oil. 113
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.) 112
Così l’estrazione meccanica valorizza il made in Italy 111
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 111
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 110
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 108
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 108
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 107
Vite, la forma a Y si può meccanizzare con il SAYM 106
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). 104
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 102
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 100
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 100
Compositional and tissue modifications induced by natural fermentation process in table olives. 100
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 100
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 100
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 99
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 99
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 98
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 98
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 98
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 95
Sanse vergini promosse a integratori mangimistici 95
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 95
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 93
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 93
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 93
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. 92
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 91
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 91
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 91
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 90
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 90
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 89
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 89
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 88
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 86
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 86
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 85
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 85
Compositional and structural modifications in table olives induced by natural debittering process. 85
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 85
Effect of destoned olive cake as animal feed on ewe milk quality. 84
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. 84
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 83
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 83
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 83
Applications of recovered bioactive compounds in food products. 83
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 82
Volatile compounds of virgin olive oil: their importance in the sensory quality. 82
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 80
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 80
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. 80
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 79
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 79
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 79
The Basis of the Sensory Properties of Virgin Olive Oil. 79
Talco micronizzato. Primi risultati. 78
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. 78
Olive cake dietary supplementation in rabbit: productive performance and meat quality. 77
Chemical and sensory characterization of olive oil from native Iranian cultivars. 76
Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening. 76
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
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 75
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 75
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect. 75
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 74
From the orchard to the virgin olive oil quality: a critical overview. 73
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 72
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 72
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. 71
Chemical constituents of olive products and their biological activity. 71
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 71
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 70
Effect of homogenization on the virgin olive oil shelf-life. 69
Improvements on olive oil extraction in relation to oil quality 69
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 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
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 69
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 68
Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening. 68
Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat. 68
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 67
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 67
Pharmacology of Olive Biophenols. 67
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 67
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 66
Totale 9.047
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Categoria #
all - tutte 67.140
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 67.140
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021783 0 0 0 0 0 170 101 12 156 47 104 193
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
2024/20252.875 70 278 78 181 394 93 136 162 596 174 447 266
2025/20263.102 457 421 346 850 701 327 0 0 0 0 0 0
Totale 14.641