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

ESPOSTO, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 3.931
EU - Europa 3.343
AS - Asia 990
SA - Sud America 7
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 3
Totale 8.280
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Nazione #
US - Stati Uniti d'America 3.921
IT - Italia 779
IE - Irlanda 749
UA - Ucraina 636
HK - Hong Kong 297
SG - Singapore 297
SE - Svezia 284
FI - Finlandia 202
DE - Germania 198
RU - Federazione Russa 184
VN - Vietnam 164
CN - Cina 142
GB - Regno Unito 122
FR - Francia 72
KR - Corea 38
CH - Svizzera 26
BE - Belgio 19
TR - Turchia 18
LB - Libano 14
AT - Austria 13
NL - Olanda 12
PL - Polonia 12
GR - Grecia 11
CZ - Repubblica Ceca 8
ES - Italia 8
UZ - Uzbekistan 6
BR - Brasile 5
IR - Iran 5
MX - Messico 5
CA - Canada 4
AU - Australia 3
AE - Emirati Arabi Uniti 2
BG - Bulgaria 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
EE - Estonia 1
EG - Egitto 1
HR - Croazia 1
ID - Indonesia 1
IL - Israele 1
JO - Giordania 1
LI - Liechtenstein 1
ME - Montenegro 1
MT - Malta 1
PT - Portogallo 1
PY - Paraguay 1
TN - Tunisia 1
Totale 8.280
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Città #
Chandler 883
Dublin 746
San Mateo 386
Jacksonville 326
Hong Kong 297
Boardman 269
Perugia 210
Singapore 191
Medford 183
Princeton 182
Dong Ket 163
Wilmington 145
Ann Arbor 100
Altamura 92
Beijing 87
Andover 85
Redmond 81
Fremont 80
Ashburn 66
Lawrence 64
Saint Petersburg 62
Des Moines 42
Norwalk 40
Seoul 37
Helsinki 36
Shanghai 29
Florence 22
Rome 22
Falls Church 21
Brussels 19
Izmir 18
Moscow 18
Woodbridge 16
Dallas 15
Los Angeles 14
New York 13
Lausanne 12
Bologna 10
Den Haag 10
Houston 10
Viterbo 10
Auburn Hills 9
Catania 8
Milan 7
Redwood City 7
Cesena 6
Dearborn 6
Santa Clara 6
Torino 6
Bari 5
Brno 5
Chicago 5
Foligno 5
Frankfurt am Main 5
Munich 5
Palermo 5
Pescara 5
Philadelphia 5
San Diego 5
San Paolo di Civitate 5
Castelfidardo 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
Athens 2
Avezzano 2
Bournemouth 2
Campi Bisenzio 2
Cassino 2
Cassola 2
Catanzaro 2
Cefalù 2
Città Di Castello 2
Totale 5.341
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 121
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 97
Antioxidants in virgin olive oil 94
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 93
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 92
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 91
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.) 90
Così l’estrazione meccanica valorizza il made in Italy 90
Antioxidant effects of olive mill wastewater phenols in animal model. 89
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 88
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. 87
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 87
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 86
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 86
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 81
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 76
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 75
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 73
Sanse vergini promosse a integratori mangimistici 72
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 70
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). 68
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 68
A "high quality" future for extra-virgin olive oil. 66
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 66
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 64
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 64
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 64
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 64
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 64
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 62
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 62
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 62
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 61
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 61
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 61
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 60
Questa filtrazione s’ha da fare. 59
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 59
Tecnologia e qualità degli oli vergini di oliva. 58
Chemical and sensory characterization of olive oil from native Iranian cultivars. 58
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 58
Talco micronizzato. Primi risultati. 58
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 58
Compositional and tissue modifications induced by natural fermentation process in table olives. 58
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 57
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 57
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 56
Effect of destoned olive cake as animal feed on ewe milk quality. 56
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 56
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 56
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 55
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 55
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 55
Applications of recovered bioactive compounds in food products. 55
Biological activity of phytocomplexes purified from Beta vulgaris. 54
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 54
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 54
Compositional and structural modifications in table olives induced by natural debittering process. 54
The effect of somatic cell count on Pecorino cheese sensory properties 54
Ambiente, tecnica colturale e qualità. 54
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 53
Characterization of italian virgin olive oils by PTR-MS. 53
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 53
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 53
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 52
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 52
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 52
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 51
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 51
Chemical constituents of olive products and their biological activity. 51
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 51
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 51
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 51
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 51
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 50
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 50
The Basis of the Sensory Properties of Virgin Olive Oil. 49
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 48
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 48
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 48
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 47
Factors Affecting Extra-Virgin Olive Oil Composition 47
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 47
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. 47
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 47
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 46
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 46
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 46
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. 45
Volatile compounds of virgin olive oil: their importance in the sensory quality. 45
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 45
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 45
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 45
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 45
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 44
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 44
From the orchard to the virgin olive oil quality: a critical overview. 44
Pharmacology of Olive Biophenols. 44
Improvements on olive oil extraction in relation to oil quality 44
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 44
Totale 6.028
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Categoria #
all - tutte 36.750
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 36.750
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020719 0 0 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
2023/20241.046 69 94 68 23 30 12 186 40 171 28 156 169
2024/2025399 57 266 76 0 0 0 0 0 0 0 0 0
Totale 8.722