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

ESPOSTO, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 5.242
EU - Europa 4.246
AS - Asia 3.352
SA - Sud America 627
AF - Africa 55
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 13.533
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Nazione #
US - Stati Uniti d'America 5.141
SG - Singapore 1.514
IT - Italia 971
IE - Irlanda 755
UA - Ucraina 643
HK - Hong Kong 583
BR - Brasile 526
CN - Cina 507
RU - Federazione Russa 478
DE - Germania 339
VN - Vietnam 311
SE - Svezia 299
FI - Finlandia 248
KR - Corea 196
GB - Regno Unito 180
FR - Francia 85
CA - Canada 47
MX - Messico 41
PL - Polonia 40
AR - Argentina 39
NL - Olanda 38
TR - Turchia 34
IN - India 33
ES - Italia 30
ID - Indonesia 27
CH - Svizzera 26
BD - Bangladesh 21
ZA - Sudafrica 21
AT - Austria 20
BE - Belgio 20
GR - Grecia 18
EC - Ecuador 16
JP - Giappone 16
LB - Libano 15
CO - Colombia 12
IQ - Iraq 12
PK - Pakistan 11
BG - Bulgaria 10
CZ - Repubblica Ceca 10
UZ - Uzbekistan 10
AE - Emirati Arabi Uniti 9
VE - Venezuela 9
EG - Egitto 8
PY - Paraguay 8
SA - Arabia Saudita 8
AU - Australia 7
JO - Giordania 7
LT - Lituania 7
CL - Cile 6
MA - Marocco 6
IR - Iran 5
KZ - Kazakistan 5
NP - Nepal 5
PE - Perù 5
HR - Croazia 4
IL - Israele 4
KE - Kenya 4
PT - Portogallo 4
AL - Albania 3
BO - Bolivia 3
DO - Repubblica Dominicana 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
ET - Etiopia 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 13.521
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Città #
Singapore 921
Chandler 883
Dublin 752
Hong Kong 582
San Mateo 386
Jacksonville 326
Perugia 281
Ashburn 280
Boardman 269
Santa Clara 242
Seoul 195
Medford 183
Princeton 182
Dong Ket 163
Beijing 156
Wilmington 145
Moscow 142
Munich 118
Ann Arbor 100
Altamura 92
Los Angeles 86
Andover 85
Redmond 81
Fremont 80
Piscataway 74
New York 72
São Paulo 67
Lawrence 64
Saint Petersburg 62
Helsinki 55
Ho Chi Minh City 52
Des Moines 42
The Dalles 41
Norwalk 40
Dallas 37
Rome 36
Shanghai 35
Hanoi 30
Florence 29
Warsaw 28
Turku 25
Montreal 24
Brooklyn 23
Chicago 22
Falls Church 21
Rio de Janeiro 21
Brussels 20
Izmir 18
Phoenix 18
Frankfurt am Main 16
Houston 16
London 16
Woodbridge 16
Boston 15
Chennai 15
Stockholm 15
Amsterdam 14
Denver 14
Milan 13
Palermo 13
Poplar 13
Tokyo 13
Atlanta 12
Columbus 12
Lausanne 12
San Francisco 12
Bologna 11
Haiphong 11
Johannesburg 11
Campinas 10
Catania 10
Den Haag 10
Nuremberg 10
Secaucus 10
Tianjin 10
Toronto 10
Viterbo 10
Auburn Hills 9
Belo Horizonte 9
Council Bluffs 9
Ankara 8
Bari 8
Guayaquil 8
Mexico City 8
Salvador 8
Changsha 7
Curitiba 7
Hefei 7
Orem 7
Porto Alegre 7
Querétaro 7
Redwood City 7
Shijiazhuang 7
Sofia 7
Amman 6
Cesena 6
Charlotte 6
Da Nang 6
Dearborn 6
Hải Dương 6
Totale 8.202
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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. 145
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 143
Antioxidant effects of olive mill wastewater phenols in animal model. 127
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 127
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 127
Antioxidants in virgin olive oil 126
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 125
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 125
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 120
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 118
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 113
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 113
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.) 112
A "high quality" future for extra-virgin olive oil. 111
Così l’estrazione meccanica valorizza il made in Italy 110
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 110
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 108
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 106
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 105
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). 102
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 102
Compositional and tissue modifications induced by natural fermentation process in table olives. 100
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 99
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 99
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 98
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 98
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 98
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 97
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 97
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 97
Sanse vergini promosse a integratori mangimistici 95
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 94
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 93
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 92
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 92
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 91
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 91
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 91
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 90
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 90
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 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
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 88
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 88
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 88
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 87
Questa filtrazione s’ha da fare. 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
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 85
Ambiente, tecnica colturale e qualità. 85
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 84
Effect of destoned olive cake as animal feed on ewe milk quality. 84
Compositional and structural modifications in table olives induced by natural debittering process. 84
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 84
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 83
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 83
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 83
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 83
Biological activity of phytocomplexes purified from Beta vulgaris. 82
Tecnologia e qualità degli oli vergini di oliva. 82
Volatile compounds of virgin olive oil: their importance in the sensory quality. 82
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 81
Applications of recovered bioactive compounds in food products. 81
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 80
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 80
Characterization of italian virgin olive oils by PTR-MS. 79
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 79
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 79
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 78
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 78
The effect of somatic cell count on Pecorino cheese sensory properties 78
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 78
The Basis of the Sensory Properties of Virgin Olive Oil. 77
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 77
Chemical and sensory characterization of olive oil from native Iranian cultivars. 76
Talco micronizzato. Primi risultati. 76
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. 76
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 75
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 75
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 74
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 73
From the orchard to the virgin olive oil quality: a critical overview. 73
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 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
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 72
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 71
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. 70
Chemical constituents of olive products and their biological activity. 70
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 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
Effect of homogenization on the virgin olive oil shelf-life. 69
Improvements on olive oil extraction in relation to oil quality 69
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 69
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 68
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 68
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 67
Pharmacology of Olive Biophenols. 66
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 65
Totale 8.955
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Categoria #
all - tutte 63.923
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 63.923
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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
2025/20262.868 467 392 334 836 701 138 0 0 0 0 0 0
Totale 14.042