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

TATICCHI, Agnese
 Distribuzione geografica
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Continente #
NA - Nord America 4.090
EU - Europa 3.501
AS - Asia 1.035
SA - Sud America 7
AF - Africa 4
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.641
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Nazione #
US - Stati Uniti d'America 4.082
IT - Italia 794
IE - Irlanda 760
UA - Ucraina 650
SE - Svezia 396
HK - Hong Kong 315
SG - Singapore 310
FI - Finlandia 199
DE - Germania 197
RU - Federazione Russa 181
VN - Vietnam 174
CN - Cina 137
GB - Regno Unito 125
FR - Francia 72
KR - Corea 43
CH - Svizzera 27
TR - Turchia 24
BE - Belgio 20
AT - Austria 17
LB - Libano 15
NL - Olanda 15
CZ - Repubblica Ceca 12
GR - Grecia 12
PL - Polonia 12
UZ - Uzbekistan 7
BR - Brasile 5
ES - Italia 5
CA - Canada 4
IR - Iran 4
AU - Australia 3
MX - Messico 3
BG - Bulgaria 2
AE - Emirati Arabi Uniti 1
BS - Bahamas 1
CI - Costa d'Avorio 1
EC - Ecuador 1
EE - Estonia 1
EG - Egitto 1
EU - Europa 1
HR - Croazia 1
ID - Indonesia 1
IL - Israele 1
IN - India 1
JO - Giordania 1
JP - Giappone 1
LI - Liechtenstein 1
ME - Montenegro 1
MT - Malta 1
PY - Paraguay 1
SC - Seychelles 1
TN - Tunisia 1
Totale 8.641
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Città #
Chandler 876
Dublin 756
San Mateo 378
Jacksonville 332
Hong Kong 315
Boardman 283
Singapore 197
Medford 189
Perugia 189
Princeton 188
Wilmington 173
Dong Ket 172
Altamura 120
Ann Arbor 103
Andover 100
Beijing 84
Lawrence 82
Fremont 78
Redmond 77
Ashburn 66
Saint Petersburg 63
Des Moines 54
Falls Church 43
Seoul 42
Norwalk 34
Helsinki 33
Shanghai 28
Rome 25
Izmir 22
Moscow 20
Woodbridge 19
Florence 18
Los Angeles 18
Bologna 16
Brussels 16
Torino 16
Dallas 14
Redwood City 13
Den Haag 12
Lausanne 12
Houston 11
San Paolo di Civitate 11
Auburn Hills 10
New York 10
Saint Louis 9
Simi Valley 9
Athens 8
Philadelphia 8
Cesena 7
Brno 6
Catania 6
Dearborn 6
Milan 6
Santa Clara 6
Sesto Fiorentino 6
Viterbo 6
Arezzo 5
Cavallermaggiore 5
Città Di Castello 5
Palermo 5
Pescara 5
San Diego 5
Terni 5
Castelfidardo 4
Chicago 4
Edinburgh 4
Foligno 4
Gubbio 4
Lacchiarella 4
Lamézia 4
Mcallen 4
Mihan 4
Modena 4
Montmeló 4
Pesaro 4
Roeselare 4
Sennori 4
Amsterdam 3
Bari 3
Chieti 3
Enna 3
Jesi 3
Kiev 3
Lappeenranta 3
Leawood 3
Mountain View 3
Munich 3
Nagold 3
Napoli 3
Pomezia 3
Prague 3
Rocca Canavese 3
Tappahannock 3
Torgiano 3
Ascoli Piceno 2
Avezzano 2
Bournemouth 2
Cagliari 2
Campi Bisenzio 2
Cassola 2
Totale 5.555
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 121
Extracts of vegetation waste water from olive milling against pomegranate postharvest pathogens. 114
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 97
Antioxidants in virgin olive oil 94
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 93
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 92
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.) 90
Così l’estrazione meccanica valorizza il made in Italy 90
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. 89
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 88
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 87
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 86
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 81
5. Caratterizzazione viticola ed enologica 80
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 76
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 75
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 75
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 73
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 73
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 72
Sanse vergini promosse a integratori mangimistici 72
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 70
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). 68
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 68
Vite, la forma a Y si può meccanizzare con il SAYM 67
A "high quality" future for extra-virgin olive oil. 66
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 66
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 65
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 65
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 64
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 64
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 64
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 64
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 64
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 62
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 62
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 62
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 61
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 61
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 61
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. 60
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 59
Chemical and sensory characterization of olive oil from native Iranian cultivars. 58
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 58
Talco micronizzato. Primi risultati. 58
Olive cake dietary supplementation in rabbit: productive performance and meat quality. 58
Compositional and tissue modifications induced by natural fermentation process in table olives. 58
Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening. 58
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 57
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect. 57
Effect of destoned olive cake as animal feed on ewe milk quality. 56
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 56
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 56
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 55
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 55
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 55
Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening. 55
Applications of recovered bioactive compounds in food products. 55
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 54
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 54
Compositional and structural modifications in table olives induced by natural debittering process. 54
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 53
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 53
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 53
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 52
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 52
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. 52
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 51
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 51
Chemical constituents of olive products and their biological activity. 51
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 51
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 51
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 51
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 51
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. 50
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 50
The Basis of the Sensory Properties of Virgin Olive Oil. 49
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 49
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 48
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 48
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 48
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 47
Primi risultati sulle caratteristiche dei frutti, sulla qualità dell’olio e su alcuni caratteri bio-agronomici di genotipi di olivo a limitata diffusione in Umbria 47
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 47
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. 47
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 47
Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes. 46
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 46
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 46
Use of dried stoned olive pomace in the feeding of lactating buffaloes: Effect on the quantity and quality of the milk produced 46
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. 45
Volatile compounds of virgin olive oil: their importance in the sensory quality. 45
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 45
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 45
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 45
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 44
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 44
From the orchard to the virgin olive oil quality: a critical overview. 44
Pharmacology of Olive Biophenols. 44
Improvements on olive oil extraction in relation to oil quality 44
Totale 6.106
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Categoria #
all - tutte 38.442
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 38.442
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020631 0 0 0 14 90 18 112 55 153 110 17 62
2020/20211.517 29 100 45 107 453 170 101 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
2024/2025429 70 278 78 3 0 0 0 0 0 0 0 0
Totale 9.093