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

ESPOSTO, Sonia
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 4.517
EU - Europa 4.039
AS - Asia 1.891
SA - Sud America 365
AF - Africa 29
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
Totale 10.850
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.469
IT - Italia 916
SG - Singapore 798
IE - Irlanda 753
UA - Ucraina 637
HK - Hong Kong 571
RU - Federazione Russa 475
DE - Germania 329
BR - Brasile 326
SE - Svezia 290
FI - Finlandia 244
VN - Vietnam 176
CN - Cina 161
GB - Regno Unito 142
FR - Francia 76
KR - Corea 38
TR - Turchia 29
NL - Olanda 28
CH - Svizzera 26
MX - Messico 21
PL - Polonia 21
BE - Belgio 20
AT - Austria 19
CA - Canada 19
AR - Argentina 16
BD - Bangladesh 16
ES - Italia 15
LB - Libano 14
GR - Grecia 12
IN - India 12
IQ - Iraq 12
CZ - Repubblica Ceca 10
UZ - Uzbekistan 10
PK - Pakistan 8
ZA - Sudafrica 8
AE - Emirati Arabi Uniti 6
AU - Australia 6
SA - Arabia Saudita 6
CO - Colombia 5
EG - Egitto 5
IR - Iran 5
JP - Giappone 5
EC - Ecuador 4
HR - Croazia 4
JO - Giordania 4
LT - Lituania 4
MA - Marocco 4
PT - Portogallo 4
VE - Venezuela 4
AL - Albania 3
BG - Bulgaria 3
BO - Bolivia 3
JM - Giamaica 3
KE - Kenya 3
PE - Perù 3
AM - Armenia 2
AO - Angola 2
BH - Bahrain 2
ET - Etiopia 2
EU - Europa 2
GE - Georgia 2
ID - Indonesia 2
IL - Israele 2
KZ - Kazakistan 2
LK - Sri Lanka 2
TN - Tunisia 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CL - Cile 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EE - Estonia 1
HN - Honduras 1
KG - Kirghizistan 1
KW - Kuwait 1
LI - Liechtenstein 1
LV - Lettonia 1
ME - Montenegro 1
MT - Malta 1
NP - Nepal 1
PA - Panama 1
PS - Palestinian Territory 1
PY - Paraguay 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
TT - Trinidad e Tobago 1
Totale 10.850
Salva come PNG Salva come JPEG
Città #
Chandler 883
Dublin 750
Hong Kong 571
Singapore 496
San Mateo 386
Jacksonville 326
Perugia 272
Boardman 269
Santa Clara 227
Medford 183
Princeton 182
Dong Ket 163
Wilmington 145
Moscow 140
Munich 118
Ann Arbor 100
Altamura 92
Ashburn 88
Beijing 88
Andover 85
Redmond 81
Fremont 80
Lawrence 64
Saint Petersburg 62
Helsinki 53
Des Moines 42
Norwalk 40
Los Angeles 38
Seoul 37
Rome 32
São Paulo 32
Shanghai 31
Florence 26
New York 26
The Dalles 26
Turku 25
Dallas 21
Falls Church 21
Brussels 20
Izmir 18
Woodbridge 16
Rio de Janeiro 15
Chicago 14
Milan 13
Columbus 12
Houston 12
Lausanne 12
Bologna 11
Den Haag 10
Nuremberg 10
Viterbo 10
Warsaw 10
Auburn Hills 9
Brooklyn 9
Amsterdam 8
Belo Horizonte 8
Catania 8
London 8
Palermo 8
Phoenix 8
Frankfurt am Main 7
Montreal 7
Redwood City 7
San Francisco 7
Bari 6
Campinas 6
Cesena 6
Dearborn 6
Hanoi 6
Modena 6
San Diego 6
Secaucus 6
Stockholm 6
Torino 6
Boston 5
Brno 5
Falkenstein 5
Foligno 5
Johannesburg 5
Pescara 5
Philadelphia 5
Pomezia 5
Porto Alegre 5
Salvador 5
San Paolo di Civitate 5
Toronto 5
Atlanta 4
Buffalo 4
Cairo 4
Castelfidardo 4
Kiev 4
Lacchiarella 4
Lamézia 4
Leawood 4
Marcilly-en-Bassigny 4
Mcallen 4
Mihan 4
Montmeló 4
Naples 4
Natal 4
Totale 6.754
Salva come PNG Salva come JPEG
Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 133
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. 124
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 112
Antioxidant effects of olive mill wastewater phenols in animal model. 110
Antioxidants in virgin olive oil 109
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 109
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 108
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 104
Così l’estrazione meccanica valorizza il made in Italy 103
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 103
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.) 101
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 98
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 96
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 96
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 95
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 94
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 91
A "high quality" future for extra-virgin olive oil. 89
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 89
Sanse vergini promosse a integratori mangimistici 87
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 86
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). 84
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 84
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 83
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 82
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 81
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 79
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 79
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 79
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 78
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 78
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 77
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 75
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 75
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 74
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 74
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition 74
Tecnologia e qualità degli oli vergini di oliva. 73
Questa filtrazione s’ha da fare. 73
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 73
Integrazione della dieta di pecore da latte con lino estruso: effetti sulle caratteristiche chimiche e sensoriali del formaggio 72
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 72
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 71
Applications of recovered bioactive compounds in food products. 71
Biological activity of phytocomplexes purified from Beta vulgaris. 70
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 70
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 70
Compositional and tissue modifications induced by natural fermentation process in table olives. 70
Compositional and structural modifications in table olives induced by natural debittering process. 69
Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets 69
Chemical and sensory characterization of olive oil from native Iranian cultivars. 68
Talco micronizzato. Primi risultati. 68
Effect of destoned olive cake as animal feed on ewe milk quality. 68
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 68
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 68
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 68
Ambiente, tecnica colturale e qualità. 68
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 68
Impiego di microrganismi selezionati per la fermentazione di olive da tavola. 67
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 67
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 67
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 67
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 67
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 66
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 66
Characterization of italian virgin olive oils by PTR-MS. 65
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 65
The effect of somatic cell count on Pecorino cheese sensory properties 65
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 65
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 64
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 64
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 64
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 63
Influence of Cultivar and Concentration of Selected PhenolicConstituents on the in Vitro Chemiopreventive Potential ofOlive Oil Extracts 63
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 63
The Basis of the Sensory Properties of Virgin Olive Oil. 63
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 62
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise 62
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. 61
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 61
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 61
Chemical constituents of olive products and their biological activity. 60
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 60
Volatile compounds of virgin olive oil: their importance in the sensory quality. 59
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 59
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 59
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 58
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 58
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 58
Pharmacology of Olive Biophenols. 58
Improvements on olive oil extraction in relation to oil quality 58
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 58
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 58
Factors Affecting Extra-Virgin Olive Oil Composition 57
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 57
Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production. 57
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 57
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. 57
I progressi dell'elaiotecnica 56
From the orchard to the virgin olive oil quality: a critical overview. 56
Totale 7.438
Salva come PNG Salva come JPEG
Categoria #
all - tutte 52.738
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 52.738
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20252.851 57 266 85 185 398 83 124 161 567 167 474 284
2025/2026178 178 0 0 0 0 0 0 0 0 0 0 0
Totale 11.352