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

URBANI, Stefania
 Distribuzione geografica
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Continente #
NA - Nord America 5.350
EU - Europa 3.385
AS - Asia 3.229
SA - Sud America 673
Continente sconosciuto - Info sul continente non disponibili 418
AF - Africa 77
OC - Oceania 6
Totale 13.138
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Nazione #
US - Stati Uniti d'America 5.166
SG - Singapore 1.511
IT - Italia 918
IE - Irlanda 516
BR - Brasile 492
CN - Cina 460
RU - Federazione Russa 454
HK - Hong Kong 444
UA - Ucraina 377
VN - Vietnam 288
DE - Germania 236
FR - Francia 196
FI - Finlandia 177
GB - Regno Unito 137
SE - Svezia 137
KR - Corea 123
CA - Canada 75
IN - India 64
BD - Bangladesh 60
AR - Argentina 59
TR - Turchia 52
MX - Messico 41
NL - Olanda 40
PL - Polonia 39
ES - Italia 33
IQ - Iraq 31
EC - Ecuador 25
ID - Indonesia 25
VE - Venezuela 25
GR - Grecia 23
PK - Pakistan 22
CO - Colombia 20
CL - Cile 19
ZA - Sudafrica 19
CH - Svizzera 18
AT - Austria 16
SA - Arabia Saudita 16
UZ - Uzbekistan 16
CR - Costa Rica 15
LB - Libano 15
PY - Paraguay 15
JP - Giappone 14
MA - Marocco 14
PH - Filippine 14
JM - Giamaica 12
BE - Belgio 10
JO - Giordania 10
AE - Emirati Arabi Uniti 8
DZ - Algeria 8
NI - Nicaragua 8
EG - Egitto 7
GT - Guatemala 7
KZ - Kazakistan 7
PE - Perù 7
CZ - Repubblica Ceca 6
RO - Romania 6
TN - Tunisia 6
AU - Australia 5
BO - Bolivia 5
KE - Kenya 5
LK - Sri Lanka 5
LT - Lituania 5
PR - Porto Rico 5
SY - Repubblica araba siriana 5
UY - Uruguay 5
AL - Albania 4
CW - ???statistics.table.value.countryCode.CW??? 4
EE - Estonia 4
ET - Etiopia 4
HN - Honduras 4
HR - Croazia 4
IL - Israele 4
NP - Nepal 4
TH - Thailandia 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
BH - Bahrain 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
GE - Georgia 3
GP - Guadalupe 3
HU - Ungheria 3
IR - Iran 3
PT - Portogallo 3
AO - Angola 2
BB - Barbados 2
CI - Costa d'Avorio 2
DK - Danimarca 2
KH - Cambogia 2
KW - Kuwait 2
LV - Lettonia 2
ME - Montenegro 2
MY - Malesia 2
NO - Norvegia 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UG - Uganda 2
AD - Andorra 1
AM - Armenia 1
Totale 12.695
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Città #
Singapore 1.016
Ashburn 630
Chandler 604
Dublin 511
San Jose 465
Hong Kong 443
San Mateo 269
Santa Clara 231
Perugia 212
Boardman 184
Jacksonville 184
Council Bluffs 171
Moscow 160
Princeton 139
Beijing 137
Medford 127
Lauterbourg 123
Seoul 122
Dong Ket 103
Wilmington 95
Altamura 81
Munich 81
Los Angeles 71
Ho Chi Minh City 69
São Paulo 68
New York 67
Ann Arbor 64
Andover 56
Lawrence 56
The Dalles 53
Redmond 52
Fremont 49
Piscataway 47
Hanoi 44
Helsinki 41
Rome 41
Saint Petersburg 40
Des Moines 37
Dallas 34
North Bergen 34
Norwalk 29
Orem 28
Milan 25
Florence 24
Warsaw 24
Chicago 21
Phoenix 21
Atlanta 20
Bologna 19
Rio de Janeiro 18
Shanghai 18
Turku 18
Brooklyn 17
Chennai 17
Amsterdam 16
Falls Church 16
Toronto 16
Baghdad 15
Denver 15
London 15
Montreal 15
Naples 15
Nuremberg 15
Frankfurt am Main 14
Izmir 14
Houston 12
Palermo 12
Columbus 11
Johannesburg 11
Poplar 11
San Francisco 11
Ankara 10
Belo Horizonte 10
Charlotte 10
Lausanne 10
Mexico City 10
Riyadh 10
Stockholm 10
Tashkent 10
Tokyo 10
Amman 9
Brussels 9
Campinas 9
Caracas 9
Haiphong 9
San José 9
Santiago 9
Secaucus 9
Bari 8
Buffalo 8
Da Nang 8
Guayaquil 8
Hefei 8
Managua 8
Manchester 8
Modena 8
Paris 8
Redwood City 8
Asunción 7
Boston 7
Totale 7.800
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Nome #
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 161
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 156
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 155
A "high quality" future for extra-virgin olive oil. 153
Antioxidants in virgin olive oil 151
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 151
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 149
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 147
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 140
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 138
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 137
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 133
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 133
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 132
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 129
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 128
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 128
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 126
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). 124
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 123
Pharmacology of Olive Biophenols. 121
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 120
Compositional and tissue modifications induced by natural fermentation process in table olives. 119
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 119
Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition. 119
Compositional and structural modifications in table olives induced by natural debittering process. 118
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 117
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 116
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 114
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 113
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 111
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 111
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 110
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. 110
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 107
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 106
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 106
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 105
Sanse vergini promosse a integratori mangimistici 104
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 103
Talco micronizzato. Primi risultati. 102
Effect of destoned olive cake as animal feed on ewe milk quality. 101
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 101
Volatile compounds of virgin olive oil: their importance in the sensory quality. 99
From the orchard to the virgin olive oil quality: a critical overview. 98
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 98
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 97
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 97
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 96
Improvements on olive oil extraction in relation to oil quality 96
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 96
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 96
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 95
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 95
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 95
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 94
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 94
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 94
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 93
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 93
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 93
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 91
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 91
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 91
Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments 90
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 89
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 89
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 89
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 88
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 88
Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat. 88
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 87
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 86
The effect of mechanical extraction process in the phenolic composition of virgin olive oil. 86
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 86
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 86
Fruit growth, yield and oil quality changes induced by deficit irrigation at different stages of olive fruit development. 86
High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality 86
Factors Affecting Extra-Virgin Olive Oil Composition 85
New approaches to virgin olive oil quality, technology, and by-products valorization. 85
Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. 83
Effect of homogenization on the virgin olive oil shelf-life. 83
Use of a concentrate from olive vegetation waters for improving the virgin olive oil phenolic content 83
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 82
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 82
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 81
Chemical constituents of olive products and their biological activity. 81
The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds. 80
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 80
I fattori agronomici, ambientali e tecnologici che determinano la presenza dei composti minori nell’olio 79
Effect of the tree irrigation level on virgin olive oil quality parameters. 78
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. 77
Effect of destoned olive cake as animal feed on ewe milk quality. 77
Characterization of Olive Fruit Damage Induced by Invasive Halyomorpha halys 76
La composizione fenolica dell’oliva e dell’olio vergine. 76
Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. 75
A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale. 75
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 75
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 75
Olive phenolic compounds: metabolic and transcriptional profiling during fruit development. 75
Totale 10.306
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Categoria #
all - tutte 58.924
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 58.924
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022772 0 0 0 32 34 16 15 307 52 20 130 166
2022/20231.723 140 250 10 235 131 170 4 69 640 1 58 15
2023/2024683 46 59 37 16 14 14 100 28 123 12 118 116
2024/20252.047 36 173 59 134 283 74 110 106 412 116 347 197
2025/20264.149 318 309 276 616 500 300 679 223 451 343 95 39
2026/20271.454 97 137 238 982 0 0 0 0 0 0 0 0
Totale 13.138