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

ESPOSTO, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 3.636
EU - Europa 3.276
AS - Asia 652
SA - Sud America 5
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 2
Totale 7.577
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Nazione #
US - Stati Uniti d'America 3.628
IE - Irlanda 749
IT - Italia 730
UA - Ucraina 636
HK - Hong Kong 297
SE - Svezia 284
FI - Finlandia 202
DE - Germania 189
RU - Federazione Russa 184
VN - Vietnam 164
GB - Regno Unito 122
CN - Cina 114
FR - Francia 72
CH - Svizzera 26
SG - Singapore 24
BE - Belgio 19
TR - Turchia 18
LB - Libano 14
AT - Austria 13
NL - Olanda 12
PL - Polonia 12
GR - Grecia 10
ES - Italia 7
UZ - Uzbekistan 6
IR - Iran 5
MX - Messico 5
BR - Brasile 3
AE - Emirati Arabi Uniti 2
AU - Australia 2
BG - Bulgaria 2
CA - Canada 2
EU - Europa 2
IN - India 2
JP - Giappone 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BS - Bahamas 1
CI - Costa d'Avorio 1
CL - Cile 1
CZ - Repubblica Ceca 1
EE - Estonia 1
EG - Egitto 1
HR - Croazia 1
ID - Indonesia 1
IL - Israele 1
JO - Giordania 1
KR - Corea 1
LI - Liechtenstein 1
ME - Montenegro 1
MT - Malta 1
PT - Portogallo 1
PY - Paraguay 1
TN - Tunisia 1
Totale 7.577
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Città #
Chandler 883
Dublin 746
San Mateo 386
Jacksonville 326
Hong Kong 297
Perugia 199
Medford 183
Princeton 182
Dong Ket 163
Wilmington 145
Ann Arbor 100
Altamura 92
Beijing 87
Andover 85
Redmond 81
Fremont 80
Lawrence 64
Saint Petersburg 62
Ashburn 43
Des Moines 42
Norwalk 40
Helsinki 36
Boardman 26
Shanghai 22
Falls Church 21
Rome 20
Brussels 19
Izmir 18
Moscow 18
Florence 17
Woodbridge 16
Los Angeles 14
New York 13
Lausanne 12
Dallas 10
Den Haag 10
Houston 10
Viterbo 10
Auburn Hills 9
Catania 8
Milan 7
Redwood City 7
Singapore 7
Cesena 6
Dearborn 6
Torino 6
Bari 5
Chicago 5
Foligno 5
Palermo 5
Pescara 5
Philadelphia 5
San Diego 5
San Paolo di Civitate 5
Bologna 4
Castelfidardo 4
Frankfurt am Main 4
Kiev 4
Lacchiarella 4
Lamézia 4
Leawood 4
Marcilly-en-Bassigny 4
Mcallen 4
Mihan 4
Montmeló 4
Pesaro 4
Sennori 4
Ascoli Piceno 3
Edinburgh 3
Enna 3
Frankfurt Am Main 3
Gubbio 3
Lappeenranta 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
Vetralla 3
Amsterdam 2
Apice 2
Arezzo 2
Avezzano 2
Bournemouth 2
Campi Bisenzio 2
Cassino 2
Cassola 2
Catanzaro 2
Cefalù 2
Città Di Castello 2
Colli Del Tronto 2
Cortona 2
Ferrara 2
Genova 2
Gioia Tauro 2
Totale 4.809
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 119
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
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 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
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 83
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 83
Antioxidant effects of olive mill wastewater phenols in animal model. 82
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 76
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 70
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 70
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 69
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 66
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
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
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 60
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
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 60
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
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
Questa filtrazione s’ha da fare. 55
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 55
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 55
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 55
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 55
Chemical and sensory characterization of olive oil from native Iranian cultivars. 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
Tecnologia e qualità degli oli vergini di oliva. 52
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 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
Characterization of italian virgin olive oils by PTR-MS. 50
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 50
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 50
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 50
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 50
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 50
The effect of somatic cell count on Pecorino cheese sensory properties 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
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 49
Biological activity of phytocomplexes purified from Beta vulgaris. 48
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
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 48
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 48
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 48
Ambiente, tecnica colturale e qualità. 48
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 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
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
Factors Affecting Extra-Virgin Olive Oil Composition 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
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 45
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 44
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 44
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 43
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 43
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
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
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 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
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 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 a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 41
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 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
Improvements on olive oil extraction in relation to oil quality 40
Totale 5.613
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Categoria #
all - tutte 29.977
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 29.977
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201945 0 0 0 0 0 0 0 0 0 0 37 8
2019/2020754 20 15 91 12 100 15 102 59 153 110 18 59
2020/20211.423 24 103 32 109 449 149 103 13 124 40 97 180
2021/20221.417 16 253 33 63 43 24 23 452 69 21 174 246
2022/20232.537 209 327 27 308 204 250 8 123 951 4 104 22
2023/2024741 69 94 68 23 30 12 186 40 171 28 20 0
Totale 8.018