ESPOSTO, Sonia
 Distribuzione geografica
Continente #
NA - Nord America 2993
EU - Europa 2337
AS - Asia 297
SA - Sud America 4
Continente sconosciuto - Info sul continente non disponibili 3
AF - Africa 2
OC - Oceania 2
Totale 5638
Nazione #
US - Stati Uniti d'America 2992
UA - Ucraina 636
IT - Italia 629
SE - Svezia 284
RU - Federazione Russa 182
FI - Finlandia 173
VN - Vietnam 163
DE - Germania 155
GB - Regno Unito 116
CN - Cina 87
FR - Francia 65
CH - Svizzera 26
BE - Belgio 18
TR - Turchia 18
LB - Libano 14
AT - Austria 12
NL - Olanda 10
GR - Grecia 9
PL - Polonia 9
IE - Irlanda 6
UZ - Uzbekistan 6
IR - Iran 5
BR - Brasile 3
AU - Australia 2
BG - Bulgaria 2
ES - Italia 2
EU - Europa 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
CA - Canada 1
CL - Cile 1
CZ - Repubblica Ceca 1
EG - Egitto 1
HR - Croazia 1
IN - India 1
JO - Giordania 1
JP - Giappone 1
MT - Malta 1
TN - Tunisia 1
Totale 5638
Città #
Chandler 846
San Mateo 383
Jacksonville 326
Medford 182
Princeton 181
Perugia 177
Dong Ket 163
Wilmington 145
Ann Arbor 100
Altamura 92
Beijing 84
Andover 83
Fremont 79
Redmond 77
Lawrence 63
Saint Petersburg 62
Des Moines 42
Norwalk 40
Boardman 22
Falls Church 21
Brussels 18
Izmir 18
Moscow 17
Ashburn 16
Woodbridge 16
Rome 14
Lausanne 12
Dallas 10
Den Haag 10
Helsinki 10
Houston 10
Philadelphia 10
Auburn Hills 9
Florence 9
Milan 7
Redwood City 7
Cesena 6
Dearborn 6
Torino 6
Bari 5
Foligno 5
San Diego 5
San Paolo di Civitate 5
Viterbo 5
Bologna 4
Chicago 4
Kiev 4
Lacchiarella 4
Lamézia 4
Leawood 4
Mcallen 4
Mihan 4
Palermo 4
Sennori 4
Catania 3
Dublin 3
Enna 3
Frankfurt Am Main 3
Gubbio 3
Los Angeles 3
Modena 3
Mountain View 3
Napoli 3
Pomezia 3
Rocca Canavese 3
Saint Louis 3
Simi Valley 3
Spello 3
Todi 3
Torgiano 3
Avezzano 2
Catanzaro 2
Città Di Castello 2
Colli Del Tronto 2
Cortona 2
Ferrara 2
Genova 2
Incisa 2
Jesi 2
Licenza 2
Ludwigshafen 2
Molise 2
Nagold 2
Nichelino 2
Pesaro 2
Pescara 2
Porto 2
Rocca San Casciano 2
San Genesio Ed Uniti 2
Seveso 2
Teramo 2
Agugliano 1
Amelia 1
Arezzo 1
Ascoli Piceno 1
Barcelona 1
Berkeley 1
Cagliari 1
Cairo Montenotte 1
Caldaro 1
Totale 3543
Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 111
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 83
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 78
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 75
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 74
Così l’estrazione meccanica valorizza il made in Italy 74
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 71
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.) 69
Antioxidants in virgin olive oil 68
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 68
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 67
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. 66
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 64
Antioxidant effects of olive mill wastewater phenols in animal model. 64
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 63
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 61
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 56
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 51
Sanse vergini promosse a integratori mangimistici 50
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 50
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 49
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 49
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 49
A "high quality" future for extra-virgin olive oil. 49
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 49
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 48
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 47
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 46
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 45
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 45
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 44
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). 43
Tecnologia e qualità degli oli vergini di oliva. 43
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 43
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 43
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 42
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 42
Biological activity of phytocomplexes purified from Beta vulgaris. 41
Questa filtrazione s’ha da fare. 41
Compositional and tissue modifications induced by natural fermentation process in table olives. 41
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 41
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 41
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 41
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 41
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 41
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 41
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 40
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 40
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 40
Influenza del contenuto in cellule somatiche del latte ovino sulle caratteristiche sensoriali di formaggio Pecorino /Influence of ewe milk somatic cell count on the sensory characteristics of Pecorino cheese 40
Talco micronizzato. Primi risultati. 39
Factors Affecting Extra-Virgin Olive Oil Composition 39
THE BASIS OF SENSORY PROPERTIES OF VIRGIN OLIVE OIL 39
Applications of recovered bioactive compounds in food products. 39
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 39
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 38
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 38
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 38
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 38
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 38
Chemical and sensory characterization of olive oil from native Iranian cultivars. 37
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 37
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 37
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 37
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 37
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 36
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 36
Characterization of italian virgin olive oils by PTR-MS. 36
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 36
Pharmacology of Olive Biophenols. 36
Ambiente, tecnica colturale e qualità. 36
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 36
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 36
Effect of destoned olive cake as animal feed on ewe milk quality. 35
Improvements on olive oil extraction in relation to oil quality 35
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 35
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 35
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 34
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. 34
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 33
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 33
Volatile compounds of virgin olive oil: their importance in the sensory quality. 33
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 33
From the orchard to the virgin olive oil quality: a critical overview. 33
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 33
Compositional and structural modifications in table olives induced by natural debittering process. 32
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 32
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 32
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 32
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 32
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 31
Chemical constituents of olive products and their biological activity. 31
The effect of somatic cell count on Pecorino cheese sensory properties 31
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 31
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 31
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 30
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 30
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 30
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. 29
Effect of the tree irrigation level on virgin olive oil quality parameters. 29
Totale 4395
Categoria #
all - tutte 13124
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 13124


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018101 0000 00 1435 1711213
2018/2019271 236711 1698 3411 913358
2019/2020749 19159112 10015 10257 1531091858
2020/20211420 2410332109 447148 10313 1244097180
2021/20221405 162513363 4324 23448 6521173245
2022/20231339 20832626308 204250 170 0000
Totale 6055