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

ESPOSTO, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 5.304
EU - Europa 4.269
AS - Asia 3.540
SA - Sud America 636
AF - Africa 57
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 13.817
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Nazione #
US - Stati Uniti d'America 5.198
SG - Singapore 1.655
IT - Italia 980
IE - Irlanda 755
UA - Ucraina 643
HK - Hong Kong 584
BR - Brasile 532
CN - Cina 516
RU - Federazione Russa 479
DE - Germania 340
VN - Vietnam 336
SE - Svezia 300
FI - Finlandia 248
KR - Corea 196
GB - Regno Unito 186
FR - Francia 85
CA - Canada 49
MX - Messico 43
PL - Polonia 43
AR - Argentina 40
NL - Olanda 39
TR - Turchia 35
IN - India 34
ES - Italia 30
ID - Indonesia 27
CH - Svizzera 26
BD - Bangladesh 25
ZA - Sudafrica 21
AT - Austria 20
BE - Belgio 20
GR - Grecia 18
JP - Giappone 17
EC - Ecuador 16
LB - Libano 15
IQ - Iraq 13
CO - Colombia 12
PK - Pakistan 12
CZ - Repubblica Ceca 11
UZ - Uzbekistan 11
VE - Venezuela 11
BG - Bulgaria 10
AE - Emirati Arabi Uniti 9
SA - Arabia Saudita 9
EG - Egitto 8
PY - Paraguay 8
AU - Australia 7
JO - Giordania 7
LT - Lituania 7
CL - Cile 6
MA - Marocco 6
IL - Israele 5
IR - Iran 5
KE - Kenya 5
KZ - Kazakistan 5
NP - Nepal 5
PE - Perù 5
HR - Croazia 4
PT - Portogallo 4
AL - Albania 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
JM - Giamaica 3
NO - Norvegia 3
AM - Armenia 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
CI - Costa d'Avorio 2
DZ - Algeria 2
EU - Europa 2
GE - Georgia 2
KG - Kirghizistan 2
LK - Sri Lanka 2
LV - Lettonia 2
MD - Moldavia 2
TN - Tunisia 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BY - Bielorussia 1
CG - Congo 1
DJ - Gibuti 1
DM - Dominica 1
EE - Estonia 1
GF - Guiana Francese 1
GT - Guatemala 1
HN - Honduras 1
HU - Ungheria 1
KH - Cambogia 1
KW - Kuwait 1
LI - Liechtenstein 1
ME - Montenegro 1
MG - Madagascar 1
ML - Mali 1
MT - Malta 1
NA - Namibia 1
Totale 13.804
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Città #
Singapore 1.061
Chandler 883
Dublin 752
Hong Kong 583
San Mateo 386
Jacksonville 326
Ashburn 304
Perugia 281
Boardman 269
Santa Clara 242
Seoul 195
Medford 184
Princeton 182
Dong Ket 163
Beijing 156
Wilmington 145
Moscow 143
Munich 118
Ann Arbor 100
Altamura 92
Los Angeles 88
Andover 85
Redmond 81
Fremont 80
New York 79
Piscataway 74
São Paulo 70
Lawrence 64
Ho Chi Minh City 62
Saint Petersburg 62
Helsinki 55
Des Moines 42
The Dalles 41
Norwalk 40
Dallas 37
Hanoi 37
Rome 36
Shanghai 35
Warsaw 31
Florence 29
Montreal 25
Turku 25
Brooklyn 23
Chicago 22
Falls Church 21
Rio de Janeiro 21
Brussels 20
Phoenix 19
Izmir 18
London 18
Boston 16
Denver 16
Frankfurt am Main 16
Houston 16
Stockholm 16
Woodbridge 16
Chennai 15
Poplar 15
Amsterdam 14
Tokyo 14
Milan 13
Palermo 13
Atlanta 12
Columbus 12
Lausanne 12
San Francisco 12
Bologna 11
Council Bluffs 11
Haiphong 11
Johannesburg 11
Orem 11
Secaucus 11
Campinas 10
Catania 10
Den Haag 10
Nuremberg 10
Tianjin 10
Toronto 10
Viterbo 10
Ankara 9
Auburn Hills 9
Belo Horizonte 9
Querétaro 9
San Jose 9
Bari 8
Guayaquil 8
Hải Dương 8
Mexico City 8
Salvador 8
Changsha 7
Charlotte 7
Curitiba 7
Da Nang 7
Hefei 7
Manchester 7
Naples 7
Porto Alegre 7
Redwood City 7
Riyadh 7
Shijiazhuang 7
Totale 8.431
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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. 149
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 144
Antioxidant effects of olive mill wastewater phenols in animal model. 130
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 129
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 129
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 128
Antioxidants in virgin olive oil 127
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 126
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 123
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 120
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.) 114
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 114
A "high quality" future for extra-virgin olive oil. 114
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 114
Così l’estrazione meccanica valorizza il made in Italy 112
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 111
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 110
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 110
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 108
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). 104
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 103
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 100
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 100
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 100
Compositional and tissue modifications induced by natural fermentation process in table olives. 100
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 100
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 100
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 100
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 99
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 98
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 97
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 96
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 96
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 95
Sanse vergini promosse a integratori mangimistici 95
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 94
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 94
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 93
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 93
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 92
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 92
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 91
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 90
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 90
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 89
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 88
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 88
Questa filtrazione s’ha da fare. 87
Ambiente, tecnica colturale e qualità. 87
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 86
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 86
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 86
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 86
Effect of destoned olive cake as animal feed on ewe milk quality. 85
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 85
Compositional and structural modifications in table olives induced by natural debittering process. 85
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 85
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 84
Biological activity of phytocomplexes purified from Beta vulgaris. 83
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 83
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 83
Applications of recovered bioactive compounds in food products. 83
Tecnologia e qualità degli oli vergini di oliva. 82
Characterization of italian virgin olive oils by PTR-MS. 82
Volatile compounds of virgin olive oil: their importance in the sensory quality. 82
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 81
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 80
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 80
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 80
The effect of somatic cell count on Pecorino cheese sensory properties 80
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 80
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 79
The Basis of the Sensory Properties of Virgin Olive Oil. 79
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 79
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 79
Talco micronizzato. Primi risultati. 78
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. 77
Chemical and sensory characterization of olive oil from native Iranian cultivars. 76
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 76
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 76
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 76
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 76
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 76
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 74
From the orchard to the virgin olive oil quality: a critical overview. 74
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 73
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 73
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 72
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. 72
Chemical constituents of olive products and their biological activity. 71
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 71
Effect of homogenization on the virgin olive oil shelf-life. 70
Improvements on olive oil extraction in relation to oil quality 70
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 70
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 69
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 69
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 69
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 68
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 68
Pharmacology of Olive Biophenols. 68
Totale 9.118
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Categoria #
all - tutte 65.231
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 65.231
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021706 0 0 0 0 0 149 103 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
2023/20241.046 69 94 68 23 30 12 186 40 171 28 156 169
2024/20252.851 57 266 85 185 398 83 124 161 567 167 474 284
2025/20263.152 467 392 334 836 701 422 0 0 0 0 0 0
Totale 14.326