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

ESPOSTO, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 7.114
EU - Europa 5.009
AS - Asia 4.520
SA - Sud America 843
Continente sconosciuto - Info sul continente non disponibili 529
AF - Africa 112
OC - Oceania 8
Totale 18.135
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Nazione #
US - Stati Uniti d'America 6.917
SG - Singapore 2.102
IT - Italia 1.194
IE - Irlanda 757
RU - Federazione Russa 656
UA - Ucraina 651
CN - Cina 631
BR - Brasile 626
HK - Hong Kong 624
VN - Vietnam 405
DE - Germania 367
SE - Svezia 303
FR - Francia 299
FI - Finlandia 262
GB - Regno Unito 211
KR - Corea 198
IN - India 91
CA - Canada 90
BD - Bangladesh 81
AR - Argentina 69
TR - Turchia 67
MX - Messico 51
NL - Olanda 51
IQ - Iraq 46
PL - Polonia 44
ES - Italia 43
ID - Indonesia 40
EC - Ecuador 31
ZA - Sudafrica 30
CO - Colombia 29
VE - Venezuela 29
CH - Svizzera 26
JP - Giappone 25
BE - Belgio 24
PK - Pakistan 24
GR - Grecia 23
SA - Arabia Saudita 23
AT - Austria 21
PH - Filippine 21
CL - Cile 19
LB - Libano 18
UZ - Uzbekistan 17
MA - Marocco 16
PY - Paraguay 15
CR - Costa Rica 14
AE - Emirati Arabi Uniti 13
CZ - Repubblica Ceca 13
EG - Egitto 12
BG - Bulgaria 11
JO - Giordania 11
PE - Perù 11
KZ - Kazakistan 10
DZ - Algeria 9
ET - Etiopia 9
JM - Giamaica 9
KE - Kenya 9
MY - Malesia 8
AU - Australia 7
BO - Bolivia 7
HN - Honduras 7
LT - Lituania 7
NI - Nicaragua 7
NP - Nepal 7
TN - Tunisia 7
AL - Albania 6
IL - Israele 6
IR - Iran 6
SY - Repubblica araba siriana 6
UY - Uruguay 6
EE - Estonia 5
LK - Sri Lanka 5
PT - Portogallo 5
TH - Thailandia 5
BH - Bahrain 4
HR - Croazia 4
HU - Ungheria 4
AZ - Azerbaigian 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
GE - Georgia 3
NO - Norvegia 3
OM - Oman 3
PR - Porto Rico 3
SK - Slovacchia (Repubblica Slovacca) 3
TW - Taiwan 3
AM - Armenia 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
CI - Costa d'Avorio 2
EU - Europa 2
GT - Guatemala 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
Totale 17.574
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Città #
Singapore 1.437
Chandler 883
Dublin 753
Hong Kong 621
San Jose 567
Ashburn 533
San Mateo 386
Jacksonville 328
Santa Clara 314
Perugia 298
Boardman 272
Council Bluffs 250
Moscow 230
Seoul 197
Beijing 192
Medford 184
Princeton 182
Lauterbourg 169
Dong Ket 163
Wilmington 146
Munich 119
Los Angeles 112
New York 105
Ann Arbor 101
Altamura 92
Andover 85
Ho Chi Minh City 85
São Paulo 85
Redmond 81
Fremont 80
The Dalles 80
Piscataway 76
Helsinki 68
Lawrence 64
Rome 63
Saint Petersburg 62
Hanoi 55
Dallas 51
Des Moines 44
Florence 40
Norwalk 40
Shanghai 39
Orem 35
Phoenix 33
Frankfurt am Main 31
Warsaw 31
Chicago 30
Montreal 30
Milan 28
Chennai 25
Turku 25
Brooklyn 23
Izmir 23
Rio de Janeiro 23
Tokyo 22
Falls Church 21
London 21
Atlanta 20
Brussels 20
Denver 20
Amsterdam 19
Baghdad 19
Houston 19
Naples 18
Bologna 17
Boston 17
Nuremberg 17
Stockholm 17
Charlotte 16
Palermo 16
San Francisco 16
Toronto 16
Woodbridge 16
Johannesburg 15
Poplar 15
Buffalo 14
Dhaka 14
Bari 13
Belo Horizonte 12
Columbus 12
Lausanne 12
New Delhi 12
Riyadh 12
Secaucus 12
Ankara 11
Campinas 11
Caracas 11
Catania 11
Guayaquil 11
Haiphong 11
Mexico City 11
Philadelphia 11
Amman 10
Den Haag 10
Mumbai 10
Paris 10
Tianjin 10
Turin 10
Viterbo 10
Auburn Hills 9
Totale 10.726
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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. 168
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 156
Antioxidant effects of olive mill wastewater phenols in animal model. 155
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 155
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 154
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 151
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 149
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 147
Antioxidants in virgin olive oil 146
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 146
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 141
A "high quality" future for extra-virgin olive oil. 141
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 138
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 138
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 132
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 132
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 131
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 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.) 130
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 130
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 129
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 127
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 125
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 125
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 124
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 124
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 124
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 123
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). 122
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 122
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 121
Così l’estrazione meccanica valorizza il made in Italy 118
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 116
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 116
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 116
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 115
Pharmacology of Olive Biophenols. 115
Compositional and tissue modifications induced by natural fermentation process in table olives. 113
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 113
The effect of somatic cell count on Pecorino cheese sensory properties 112
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 111
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 111
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 111
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 111
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 111
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 110
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 109
Biological activity of phytocomplexes purified from Beta vulgaris. 107
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 107
Compositional and structural modifications in table olives induced by natural debittering process. 107
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 107
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 107
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 106
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 106
Ambiente, tecnica colturale e qualità. 105
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 104
Sanse vergini promosse a integratori mangimistici 103
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 103
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 103
Optimization of Phenolic Compounds Extraction and Enzymatic Hydrolysis of Spent Coffee Grounds (SCG) 102
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 102
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. 102
Applications of recovered bioactive compounds in food products. 102
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 102
Effect of destoned olive cake as animal feed on ewe milk quality. 100
Questa filtrazione s’ha da fare. 100
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 99
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 99
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 99
Characterization of italian virgin olive oils by PTR-MS. 96
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 96
The Basis of the Sensory Properties of Virgin Olive Oil. 95
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 95
Tecnologia e qualità degli oli vergini di oliva. 94
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 94
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 94
From the orchard to the virgin olive oil quality: a critical overview. 94
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 93
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 93
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 92
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 92
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 92
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 92
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 91
Talco micronizzato. Primi risultati. 91
Volatile compounds of virgin olive oil: their importance in the sensory quality. 91
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 91
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 91
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars. 90
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 89
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 89
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 88
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 88
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 87
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. 87
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 87
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 87
Improvements on olive oil extraction in relation to oil quality 86
Chemical and sensory characterization of olive oil from native Iranian cultivars. 85
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 85
Totale 11.132
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Categoria #
all - tutte 81.122
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 81.122
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.115 0 0 0 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
2025/20265.792 472 398 336 854 704 446 958 307 642 491 132 52
2026/20271.164 167 201 327 469 0 0 0 0 0 0 0 0
Totale 18.135