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

TATICCHI, Agnese
 Distribuzione geografica
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Continente #
NA - Nord America 3.777
EU - Europa 3.425
AS - Asia 665
SA - Sud America 5
AF - Africa 4
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 7.880
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Nazione #
US - Stati Uniti d'America 3.773
IE - Irlanda 760
IT - Italia 739
UA - Ucraina 650
SE - Svezia 396
HK - Hong Kong 315
FI - Finlandia 199
DE - Germania 191
RU - Federazione Russa 181
VN - Vietnam 174
GB - Regno Unito 125
CN - Cina 108
FR - Francia 72
CH - Svizzera 27
TR - Turchia 24
BE - Belgio 20
AT - Austria 17
LB - Libano 15
NL - Olanda 15
PL - Polonia 12
SG - Singapore 10
UZ - Uzbekistan 7
ES - Italia 5
GR - Grecia 5
CZ - Repubblica Ceca 4
IR - Iran 4
AU - Australia 3
BR - Brasile 3
BG - Bulgaria 2
CA - Canada 2
KR - Corea 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
MX - Messico 1
PY - Paraguay 1
SC - Seychelles 1
TN - Tunisia 1
Totale 7.880
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Città #
Chandler 876
Dublin 756
San Mateo 378
Jacksonville 332
Hong Kong 315
Medford 189
Princeton 188
Perugia 178
Wilmington 173
Dong Ket 172
Altamura 120
Ann Arbor 103
Andover 100
Beijing 84
Lawrence 82
Fremont 78
Redmond 77
Saint Petersburg 63
Des Moines 54
Falls Church 43
Ashburn 42
Norwalk 34
Helsinki 33
Boardman 30
Izmir 22
Shanghai 21
Moscow 20
Woodbridge 19
Rome 18
Brussels 16
Los Angeles 16
Torino 16
Florence 13
Redwood City 13
Den Haag 12
Lausanne 12
Houston 11
San Paolo di Civitate 11
Auburn Hills 10
Dallas 10
New York 10
Saint Louis 9
Simi Valley 9
Philadelphia 8
Cesena 7
Bologna 6
Catania 6
Dearborn 6
Milan 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
Montmeló 4
Pesaro 4
Roeselare 4
Sennori 4
Amsterdam 3
Bari 3
Chieti 3
Enna 3
Jesi 3
Kiev 3
Lappeenranta 3
Leawood 3
Modena 3
Mountain View 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
Catanzaro 2
Cefalù 2
Colli Del Tronto 2
Falkenstein 2
Ferrara 2
Frankfurt Am Main 2
Totale 4.981
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 119
Extracts of vegetation waste water from olive milling against pomegranate postharvest pathogens. 110
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 92
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 88
Antioxidants in virgin olive oil 88
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 87
Così l’estrazione meccanica valorizza il made in Italy 86
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.) 84
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 84
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 84
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. 83
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 83
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 76
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 70
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 69
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 69
5. Caratterizzazione viticola ed enologica 69
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 69
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 68
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 66
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 65
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 65
A "high quality" future for extra-virgin olive oil. 63
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 63
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 62
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). 62
Sanse vergini promosse a integratori mangimistici 61
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 60
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 60
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 59
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. 59
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 59
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 58
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 58
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 58
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 58
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 58
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 57
Compositional and tissue modifications induced by natural fermentation process in table olives. 56
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 55
Talco micronizzato. Primi risultati. 55
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 55
Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening. 55
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 54
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 54
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 54
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 54
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect. 54
Chemical and sensory characterization of olive oil from native Iranian cultivars. 53
Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europaea L.) cultivar during fruit development and ripening. 53
Vite, la forma a Y si può meccanizzare con il SAYM 52
Compositional and structural modifications in table olives induced by natural debittering process. 52
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 52
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 52
Effect of destoned olive cake as animal feed on ewe milk quality. 51
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 50
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 50
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 50
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 49
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 49
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 49
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 48
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 48
Olive cake dietary supplementation in rabbit: productive performance and meat quality. 48
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 48
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 48
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. 48
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 48
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 48
Chemical constituents of olive products and their biological activity. 47
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 47
The Basis of the Sensory Properties of Virgin Olive Oil. 47
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. 47
Applications of recovered bioactive compounds in food products. 47
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 47
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 46
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 45
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 45
Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes. 45
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 45
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 45
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. 45
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 45
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 44
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 44
Use of dried stoned olive pomace in the feeding of lactating buffaloes: Effect on the quantity and quality of the milk produced 44
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 43
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 43
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 43
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. 42
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 42
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 42
Pharmacology of Olive Biophenols. 42
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 42
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 42
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 40
Montepulciano e tendone binomio da migliorare 40
Volatile compounds of virgin olive oil: their importance in the sensory quality. 40
From the orchard to the virgin olive oil quality: a critical overview. 40
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 40
Totale 5.677
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Categoria #
all - tutte 30.335
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 30.335
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201953 0 0 0 0 0 0 0 0 0 0 44 9
2019/2020763 24 12 96 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
2023/2024732 67 97 67 26 26 11 195 31 178 32 2 0
Totale 8.331