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

URBANI, Stefania
 Distribuzione geografica
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Continente #
NA - Nord America 3.494
EU - Europa 2.833
AS - Asia 2.396
SA - Sud America 498
AF - Africa 36
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 9.264
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Nazione #
US - Stati Uniti d'America 3.427
SG - Singapore 1.087
IT - Italia 750
IE - Irlanda 513
BR - Brasile 416
HK - Hong Kong 415
UA - Ucraina 373
CN - Cina 371
RU - Federazione Russa 328
VN - Vietnam 231
DE - Germania 218
FI - Finlandia 166
SE - Svezia 136
KR - Corea 123
GB - Regno Unito 121
FR - Francia 41
PL - Polonia 34
AR - Argentina 33
MX - Messico 33
NL - Olanda 29
ES - Italia 25
CA - Canada 24
TR - Turchia 23
IN - India 20
CH - Svizzera 18
BD - Bangladesh 16
EC - Ecuador 16
GR - Grecia 16
ID - Indonesia 15
AT - Austria 14
LB - Libano 13
ZA - Sudafrica 13
JP - Giappone 11
VE - Venezuela 10
BE - Belgio 9
UZ - Uzbekistan 9
IQ - Iraq 8
PK - Pakistan 8
PY - Paraguay 7
JO - Giordania 6
RO - Romania 6
SA - Arabia Saudita 6
AE - Emirati Arabi Uniti 5
AU - Australia 5
CO - Colombia 5
CZ - Repubblica Ceca 5
CL - Cile 4
EG - Egitto 4
HR - Croazia 4
IL - Israele 4
JM - Giamaica 4
KZ - Kazakistan 4
LT - Lituania 4
MA - Marocco 4
AL - Albania 3
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
NP - Nepal 3
AO - Angola 2
BO - Bolivia 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
DZ - Algeria 2
GE - Georgia 2
IR - Iran 2
KE - Kenya 2
KH - Cambogia 2
LK - Sri Lanka 2
LV - Lettonia 2
NO - Norvegia 2
PE - Perù 2
PT - Portogallo 2
TN - Tunisia 2
UY - Uruguay 2
AD - Andorra 1
AM - Armenia 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CR - Costa Rica 1
DJ - Gibuti 1
DK - Danimarca 1
DM - Dominica 1
ET - Etiopia 1
EU - Europa 1
GF - Guiana Francese 1
GT - Guatemala 1
IM - Isola di Man 1
KG - Kirghizistan 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
ME - Montenegro 1
MG - Madagascar 1
ML - Mali 1
MT - Malta 1
NA - Namibia 1
NZ - Nuova Zelanda 1
OM - Oman 1
PA - Panama 1
Totale 9.260
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Città #
Singapore 654
Chandler 604
Dublin 510
Hong Kong 415
San Mateo 269
Perugia 202
Ashburn 197
Jacksonville 183
Boardman 181
Santa Clara 173
Medford 126
Princeton 126
Seoul 122
Beijing 108
Dong Ket 103
Moscow 101
Wilmington 93
Altamura 81
Munich 80
Ann Arbor 64
Los Angeles 59
Andover 56
Lawrence 56
Redmond 52
Ho Chi Minh City 50
Fremont 49
New York 46
Piscataway 46
São Paulo 45
Saint Petersburg 40
Des Moines 36
Helsinki 32
Norwalk 28
Hanoi 27
Rome 25
Warsaw 23
The Dalles 22
Dallas 19
Turku 18
Rio de Janeiro 17
Falls Church 16
Brooklyn 15
Chicago 15
London 15
Shanghai 15
Amsterdam 13
Bologna 13
Florence 13
Milan 12
Denver 11
Montreal 11
Nuremberg 11
Phoenix 11
Poplar 11
Atlanta 10
Belo Horizonte 10
Columbus 10
Lausanne 10
Brussels 9
Houston 9
Izmir 9
Orem 9
Stockholm 9
Ankara 8
Chennai 8
Hefei 8
Johannesburg 8
Naples 8
Palermo 8
Redwood City 8
San Francisco 8
Secaucus 8
Tokyo 8
Campinas 7
Curitiba 7
Da Nang 7
Guayaquil 7
Haiphong 7
Manchester 7
Salvador 7
Shijiazhuang 7
Toronto 7
Cesena 6
Changsha 6
Den Haag 6
Mexico City 6
Modena 6
Querétaro 6
San Diego 6
San Paolo di Civitate 6
Torino 6
Amman 5
Asunción 5
Boston 5
Charlotte 5
Dearborn 5
Hải Dương 5
Lappeenranta 5
Pescara 5
Pomezia 5
Totale 5.647
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 143
Antioxidants in virgin olive oil 126
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 126
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 122
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 120
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 113
A "high quality" future for extra-virgin olive oil. 112
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 110
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 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). 103
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
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 99
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 99
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 99
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 98
Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition. 98
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
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 93
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 92
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
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. 89
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 89
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
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
Effect of destoned olive cake as animal feed on ewe milk quality. 84
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 84
Compositional and structural modifications in table olives induced by natural debittering process. 84
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 84
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 83
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 83
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 82
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 80
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 79
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 78
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 78
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
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 75
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
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
Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat. 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
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 66
Pharmacology of Olive Biophenols. 66
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 65
Factors Affecting Extra-Virgin Olive Oil Composition 65
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 65
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 65
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 65
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 64
Fruit growth, yield and oil quality changes induced by deficit irrigation at different stages of olive fruit development. 64
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 63
Effect of destoned olive cake as animal feed on ewe milk quality. 63
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 63
I progressi dell'elaiotecnica 62
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 61
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 61
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 61
Effect of the tree irrigation level on virgin olive oil quality parameters. 60
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 59
Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. 59
Technological aspects of olive oil production. 59
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 58
Monitoraggio delle modificazioni delle paste di oliva in fase di gramolatura attraverso l’impiego di sensori. 58
La composizione fenolica dell’oliva e dell’olio vergine. 58
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 57
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. 56
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 56
New approaches to virgin olive oil quality, technology, and by-products valorization. 56
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 56
I fattori agronomici, ambientali e tecnologici che determinano la presenza dei composti minori nell’olio 55
Protection of high quality Italian extra virgin olive oil 55
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 54
No effects of olive oils with different phenolic content compared to corn oil on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats. 54
Recovery and chemical characterization of bioactive phenols from virgin olive oil vegetation waters 54
The effect of the timing of water deficit on yield components and oil quality of olive trees. 54
Characterization of Olive Fruit Damage Induced by Invasive Halyomorpha halys 53
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 53
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 53
The effect of mechanical extraction process in the phenolic composition of virgin olive oil. 53
Totale 7.742
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Categoria #
all - tutte 45.255
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 45.255
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021402 0 0 0 0 0 74 64 12 64 23 55 110
2021/2022954 7 162 13 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
2025/20262.134 318 309 276 616 500 115 0 0 0 0 0 0
Totale 9.669