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

ESPOSTO, Sonia
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.165
EU - Europa 4.837
AS - Asia 4.426
SA - Sud America 808
AF - Africa 106
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 16.353
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.032
SG - Singapore 2.090
IT - Italia 1.067
IE - Irlanda 757
RU - Federazione Russa 656
UA - Ucraina 645
HK - Hong Kong 616
BR - Brasile 612
CN - Cina 602
VN - Vietnam 402
DE - Germania 363
SE - Svezia 303
FR - Francia 297
FI - Finlandia 262
GB - Regno Unito 199
KR - Corea 198
IN - India 91
AR - Argentina 66
TR - Turchia 66
BD - Bangladesh 57
CA - Canada 56
MX - Messico 49
NL - Olanda 47
IQ - Iraq 46
PL - Polonia 44
ID - Indonesia 39
ES - Italia 37
ZA - Sudafrica 30
CH - Svizzera 26
EC - Ecuador 26
VE - Venezuela 25
JP - Giappone 23
PK - Pakistan 23
CO - Colombia 22
SA - Arabia Saudita 22
AT - Austria 21
GR - Grecia 21
PH - Filippine 21
BE - Belgio 20
CL - Cile 18
LB - Libano 18
UZ - Uzbekistan 17
MA - Marocco 16
PY - Paraguay 14
AE - Emirati Arabi Uniti 13
CZ - Repubblica Ceca 13
BG - Bulgaria 11
JO - Giordania 11
PE - Perù 11
EG - Egitto 10
ET - Etiopia 9
KE - Kenya 9
KZ - Kazakistan 8
AU - Australia 7
BO - Bolivia 7
DZ - Algeria 7
LT - Lituania 7
TN - Tunisia 7
AL - Albania 6
IL - Israele 6
IR - Iran 6
JM - Giamaica 6
MY - Malesia 6
NP - Nepal 6
UY - Uruguay 6
LK - Sri Lanka 5
NI - Nicaragua 5
PT - Portogallo 5
TH - Thailandia 5
BH - Bahrain 4
HR - Croazia 4
AZ - Azerbaigian 3
BY - Bielorussia 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
GE - Georgia 3
HU - Ungheria 3
NO - Norvegia 3
OM - Oman 3
SK - Slovacchia (Repubblica Slovacca) 3
AM - Armenia 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
CI - Costa d'Avorio 2
EU - Europa 2
HN - Honduras 2
KG - Kirghizistan 2
KH - Cambogia 2
KW - Kuwait 2
LV - Lettonia 2
MD - Moldavia 2
ME - Montenegro 2
MN - Mongolia 2
NG - Nigeria 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
BB - Barbados 1
BN - Brunei Darussalam 1
BS - Bahamas 1
CG - Congo 1
Totale 16.323
Salva come PNG Salva come JPEG
Città #
Singapore 1.432
Chandler 883
Dublin 753
Hong Kong 614
San Jose 560
Ashburn 400
San Mateo 386
Jacksonville 326
Perugia 291
Boardman 269
Santa Clara 255
Moscow 230
Seoul 197
Medford 184
Princeton 182
Beijing 173
Lauterbourg 169
Dong Ket 163
Wilmington 145
Munich 119
Ann Arbor 100
Altamura 92
Los Angeles 92
New York 86
Andover 85
Ho Chi Minh City 83
Redmond 81
Fremont 80
The Dalles 80
São Paulo 78
Piscataway 75
Helsinki 68
Lawrence 64
Saint Petersburg 62
Hanoi 54
Rome 44
Des Moines 43
Dallas 40
Norwalk 40
Florence 38
Shanghai 36
Orem 35
Warsaw 31
Frankfurt am Main 29
Montreal 26
Chennai 25
Turku 25
Brooklyn 23
Chicago 23
Izmir 23
Rio de Janeiro 23
Falls Church 21
London 21
Milan 21
Brussels 20
Phoenix 20
Tokyo 20
Amsterdam 19
Baghdad 19
Council Bluffs 18
Nuremberg 17
Stockholm 17
Boston 16
Denver 16
Houston 16
Woodbridge 16
Johannesburg 15
Poplar 15
Atlanta 14
Naples 14
Palermo 14
San Francisco 14
Dhaka 13
Bologna 12
Columbus 12
Lausanne 12
New Delhi 12
Riyadh 12
Ankara 11
Belo Horizonte 11
Caracas 11
Catania 11
Haiphong 11
Secaucus 11
Toronto 11
Amman 10
Bari 10
Campinas 10
Den Haag 10
Guayaquil 10
Mumbai 10
Paris 10
Tianjin 10
Viterbo 10
Auburn Hills 9
Da Nang 9
Jakarta 9
Jeddah 9
Manchester 9
Mexico City 9
Totale 10.072
Salva come PNG Salva come JPEG
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. 163
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 153
Antioxidant effects of olive mill wastewater phenols in animal model. 150
Antioxidants in virgin olive oil 142
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 142
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 142
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 142
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 142
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 138
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 136
A "high quality" future for extra-virgin olive oil. 135
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 134
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 131
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.) 126
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 126
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 126
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 123
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 122
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 122
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 122
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 121
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 120
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 119
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 117
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 116
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
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). 115
Così l’estrazione meccanica valorizza il made in Italy 115
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 115
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 114
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 113
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 110
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 108
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 108
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 108
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 108
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 108
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 107
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 106
Compositional and tissue modifications induced by natural fermentation process in table olives. 106
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 105
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 105
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 104
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 103
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 103
Ambiente, tecnica colturale e qualità. 102
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 100
Biological activity of phytocomplexes purified from Beta vulgaris. 99
Sanse vergini promosse a integratori mangimistici 99
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 99
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 99
Questa filtrazione s’ha da fare. 98
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 98
Effect of destoned olive cake as animal feed on ewe milk quality. 97
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 97
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 97
The effect of somatic cell count on Pecorino cheese sensory properties 96
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 96
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. 95
Compositional and structural modifications in table olives induced by natural debittering process. 94
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 94
Applications of recovered bioactive compounds in food products. 94
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 93
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 93
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 93
Characterization of italian virgin olive oils by PTR-MS. 92
Pharmacology of Olive Biophenols. 92
The Basis of the Sensory Properties of Virgin Olive Oil. 92
From the orchard to the virgin olive oil quality: a critical overview. 91
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 90
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 90
Tecnologia e qualità degli oli vergini di oliva. 89
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 89
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 89
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 88
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 88
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 88
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 88
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 88
Talco micronizzato. Primi risultati. 87
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 86
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 85
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 85
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 85
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 85
Optimization of Phenolic Compounds Extraction and Enzymatic Hydrolysis of Spent Coffee Grounds (SCG) 84
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 84
Improvements on olive oil extraction in relation to oil quality 83
Chemical and sensory characterization of olive oil from native Iranian cultivars. 82
Fruit growth, yield and oil quality changes induced by deficit irrigation at different stages of olive fruit development. 82
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. 81
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 81
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 81
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 81
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 81
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 81
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 80
Totale 10.452
Salva come PNG Salva come JPEG
Categoria #
all - tutte 71.439
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 71.439
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021277 0 0 0 0 0 0 0 0 0 0 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
2023/20241.046 69 94 68 23 30 12 186 40 171 28 156 169
2024/20252.856 57 266 85 185 398 83 124 161 567 167 474 289
2025/20265.699 472 398 336 854 704 446 958 307 642 491 91 0
Totale 16.878