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

ESPOSTO, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 6.231
EU - Europa 4.894
AS - Asia 4.446
SA - Sud America 818
AF - Africa 108
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 16.508
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Nazione #
US - Stati Uniti d'America 6.091
SG - Singapore 2.091
IT - Italia 1.110
IE - Irlanda 757
RU - Federazione Russa 656
UA - Ucraina 645
HK - Hong Kong 618
BR - Brasile 616
CN - Cina 603
VN - Vietnam 403
DE - Germania 364
SE - Svezia 303
FR - Francia 299
FI - Finlandia 262
GB - Regno Unito 199
KR - Corea 198
IN - India 91
BD - Bangladesh 72
AR - Argentina 67
TR - Turchia 66
CA - Canada 61
NL - Olanda 51
MX - Messico 49
IQ - Iraq 46
PL - Polonia 44
ES - Italia 40
ID - Indonesia 39
ZA - Sudafrica 30
CH - Svizzera 26
EC - Ecuador 26
CO - Colombia 25
VE - Venezuela 25
BE - Belgio 24
JP - Giappone 23
PK - Pakistan 23
SA - Arabia Saudita 22
AT - Austria 21
GR - Grecia 21
PH - Filippine 21
CL - Cile 19
LB - Libano 18
UZ - Uzbekistan 17
MA - Marocco 16
PY - Paraguay 15
AE - Emirati Arabi Uniti 13
CZ - Repubblica Ceca 13
BG - Bulgaria 11
JO - Giordania 11
PE - Perù 11
EG - Egitto 10
DZ - Algeria 9
ET - Etiopia 9
KE - Kenya 9
KZ - Kazakistan 8
AU - Australia 7
BO - Bolivia 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
CR - Costa Rica 5
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
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 16.478
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Città #
Singapore 1.432
Chandler 883
Dublin 753
Hong Kong 616
San Jose 560
Ashburn 402
San Mateo 386
Jacksonville 327
Perugia 296
Boardman 269
Santa Clara 265
Moscow 230
Seoul 197
Medford 184
Princeton 182
Beijing 173
Lauterbourg 169
Dong Ket 163
Wilmington 145
Munich 119
Ann Arbor 100
Los Angeles 94
Altamura 92
New York 88
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 55
Rome 54
Des Moines 43
Dallas 41
Norwalk 40
Florence 39
Shanghai 36
Orem 35
Warsaw 31
Frankfurt am Main 29
Montreal 26
Chennai 25
Turku 25
Chicago 24
Brooklyn 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
Palermo 16
Woodbridge 16
Johannesburg 15
Naples 15
Poplar 15
San Francisco 15
Atlanta 14
Bologna 14
Dhaka 13
Bari 12
Belo Horizonte 12
Columbus 12
Lausanne 12
New Delhi 12
Riyadh 12
Ankara 11
Campinas 11
Caracas 11
Catania 11
Haiphong 11
Secaucus 11
Toronto 11
Amman 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 10.120
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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. 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. 151
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 145
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 143
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 143
Antioxidants in virgin olive oil 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
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 139
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 138
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 135
A "high quality" future for extra-virgin olive oil. 135
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.) 127
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 127
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 126
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 124
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 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
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 121
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 120
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 120
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 117
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 117
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 117
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 116
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). 116
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 116
Così l’estrazione meccanica valorizza il made in Italy 115
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 115
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 111
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 110
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
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
Compositional and tissue modifications induced by natural fermentation process in table olives. 107
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 107
Pharmacology of Olive Biophenols. 107
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 106
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 106
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 106
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
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
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 104
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 103
Ambiente, tecnica colturale e qualità. 103
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 102
The effect of somatic cell count on Pecorino cheese sensory properties 102
Biological activity of phytocomplexes purified from Beta vulgaris. 100
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 100
Sanse vergini promosse a integratori mangimistici 99
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 99
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 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
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 97
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 96
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 95
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 95
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
Applications of recovered bioactive compounds in food products. 94
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 94
Characterization of italian virgin olive oils by PTR-MS. 93
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 93
The Basis of the Sensory Properties of Virgin Olive Oil. 92
From the orchard to the virgin olive oil quality: a critical overview. 91
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 91
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
Optimization of Phenolic Compounds Extraction and Enzymatic Hydrolysis of Spent Coffee Grounds (SCG) 90
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 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
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 89
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 89
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 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
Talco micronizzato. Primi risultati. 88
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 86
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 86
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 86
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
Improvements on olive oil extraction in relation to oil quality 83
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 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
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 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
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 81
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 81
Totale 10.544
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Categoria #
all - tutte 75.085
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 75.085
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.792 472 398 336 854 704 446 958 307 642 491 132 52
2026/202763 63 0 0 0 0 0 0 0 0 0 0 0
Totale 17.034