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

URBANI, Stefania
 Distribuzione geografica
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Continente #
NA - Nord America 4.278
EU - Europa 3.273
AS - Asia 3.195
SA - Sud America 643
Continente sconosciuto - Info sul continente non disponibili 414
AF - Africa 77
OC - Oceania 6
Totale 11.886
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Nazione #
US - Stati Uniti d'America 4.168
SG - Singapore 1.494
IT - Italia 838
IE - Irlanda 516
BR - Brasile 474
CN - Cina 458
RU - Federazione Russa 453
HK - Hong Kong 442
UA - Ucraina 373
VN - Vietnam 286
DE - Germania 235
FR - Francia 195
FI - Finlandia 177
SE - Svezia 137
GB - Regno Unito 126
KR - Corea 123
IN - India 64
AR - Argentina 58
BD - Bangladesh 57
TR - Turchia 50
CA - Canada 42
MX - Messico 40
NL - Olanda 39
PL - Polonia 36
ES - Italia 32
IQ - Iraq 31
ID - Indonesia 25
EC - Ecuador 22
VE - Venezuela 22
GR - Grecia 21
PK - Pakistan 20
ZA - Sudafrica 19
CH - Svizzera 18
CL - Cile 18
AT - Austria 16
CO - Colombia 16
SA - Arabia Saudita 16
UZ - Uzbekistan 16
LB - Libano 15
PY - Paraguay 15
MA - Marocco 14
PH - Filippine 14
JP - Giappone 13
BE - Belgio 10
JO - Giordania 10
AE - Emirati Arabi Uniti 8
CR - Costa Rica 8
DZ - Algeria 8
JM - Giamaica 8
EG - Egitto 7
PE - Perù 7
CZ - Repubblica Ceca 6
KZ - Kazakistan 6
RO - Romania 6
TN - Tunisia 6
AU - Australia 5
BO - Bolivia 5
KE - Kenya 5
LK - Sri Lanka 5
SY - Repubblica araba siriana 5
UY - Uruguay 5
AL - Albania 4
ET - Etiopia 4
HR - Croazia 4
IL - Israele 4
LT - Lituania 4
NI - Nicaragua 4
NP - Nepal 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
BH - Bahrain 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
GE - Georgia 3
IR - Iran 3
PT - Portogallo 3
TH - Thailandia 3
AO - Angola 2
CI - Costa d'Avorio 2
GT - Guatemala 2
HU - Ungheria 2
KH - Cambogia 2
KW - Kuwait 2
LV - Lettonia 2
ME - Montenegro 2
NO - Norvegia 2
TW - Taiwan 2
UG - Uganda 2
AD - Andorra 1
AM - Armenia 1
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
DJ - Gibuti 1
DK - Danimarca 1
DM - Dominica 1
EU - Europa 1
GA - Gabon 1
GF - Guiana Francese 1
HN - Honduras 1
IM - Isola di Man 1
Totale 11.453
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Città #
Singapore 1.012
Chandler 604
Dublin 511
Hong Kong 441
San Jose 386
Ashburn 285
San Mateo 269
Perugia 209
Santa Clara 204
Jacksonville 184
Boardman 181
Moscow 160
Beijing 136
Medford 127
Princeton 126
Lauterbourg 123
Seoul 122
Dong Ket 103
Wilmington 93
Altamura 81
Munich 81
Los Angeles 68
Ho Chi Minh City 67
Ann Arbor 64
New York 61
Andover 56
Lawrence 56
São Paulo 54
The Dalles 53
Redmond 52
Fremont 49
Piscataway 47
Hanoi 44
Helsinki 41
Saint Petersburg 40
Des Moines 37
Rome 35
Norwalk 28
Orem 28
Dallas 27
Florence 24
Warsaw 24
Milan 22
Rio de Janeiro 18
Turku 18
Chennai 17
Shanghai 17
Amsterdam 16
Bologna 16
Falls Church 16
Baghdad 15
Brooklyn 15
Chicago 15
London 15
Nuremberg 15
Frankfurt am Main 14
Izmir 14
Naples 13
Phoenix 13
Denver 12
Montreal 12
Atlanta 11
Columbus 11
Council Bluffs 11
Houston 11
Johannesburg 11
Palermo 11
Poplar 11
Ankara 10
Belo Horizonte 10
Lausanne 10
Mexico City 10
Riyadh 10
San Francisco 10
Stockholm 10
Tashkent 10
Toronto 10
Amman 9
Brussels 9
Campinas 9
Caracas 9
Haiphong 9
Tokyo 9
Da Nang 8
Guayaquil 8
Hefei 8
Manchester 8
Paris 8
Redwood City 8
Santiago 8
Secaucus 8
Asunción 7
Bari 7
Buffalo 7
Charlotte 7
Curitiba 7
Dhaka 7
New Delhi 7
Salvador 7
Shijiazhuang 7
Totale 7.034
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 153
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 149
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 147
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. 141
A "high quality" future for extra-virgin olive oil. 135
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 129
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 128
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 124
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 123
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 121
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 120
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 119
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 118
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). 118
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 118
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 116
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 111
Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition. 111
Compositional and tissue modifications induced by natural fermentation process in table olives. 110
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Pharmacology of Olive Biophenols. 108
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 108
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 107
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 107
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 107
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 105
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 101
Sanse vergini promosse a integratori mangimistici 100
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 100
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 99
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 99
Compositional and structural modifications in table olives induced by natural debittering process. 98
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 98
Effect of destoned olive cake as animal feed on ewe milk quality. 97
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 97
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
From the orchard to the virgin olive oil quality: a critical overview. 92
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 91
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 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
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 90
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 90
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
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 89
Talco micronizzato. Primi risultati. 88
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 88
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 87
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 87
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 86
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 86
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 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
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 82
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 82
Fruit growth, yield and oil quality changes induced by deficit irrigation at different stages of olive fruit development. 82
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 81
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 81
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 80
Effect of homogenization on the virgin olive oil shelf-life. 80
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 80
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 79
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 79
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 78
Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments 78
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 77
Factors Affecting Extra-Virgin Olive Oil Composition 77
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 77
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 76
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 76
Chemical constituents of olive products and their biological activity. 76
Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat. 76
High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality 76
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 75
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 75
Effect of destoned olive cake as animal feed on ewe milk quality. 75
Effect of the tree irrigation level on virgin olive oil quality parameters. 74
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 73
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. 71
Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. 71
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 70
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 70
Characterization of Olive Fruit Damage Induced by Invasive Halyomorpha halys 69
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 69
I progressi dell'elaiotecnica 69
Technological Aspects of Olive Oil Production Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy 69
New approaches to virgin olive oil quality, technology, and by-products valorization. 69
Quality evaluation of shrimp (Parapenaeus longirostris) treated with phenolic extract from olive vegetation water during shelf-life, before and after cooking. 69
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life. 68
Monitoraggio delle modificazioni delle paste di oliva in fase di gramolatura attraverso l’impiego di sensori. 68
No effects of olive oils with different phenolic content compared to corn oil on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats. 68
Olive phenolic compounds: metabolic and transcriptional profiling during fruit development. 67
Recovery and chemical characterization of bioactive phenols from virgin olive oil vegetation waters 67
Totale 9.382
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Categoria #
all - tutte 54.480
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 54.480
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022947 0 162 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
2025/20264.149 318 309 276 616 500 300 679 223 451 343 95 39
2026/2027202 97 105 0 0 0 0 0 0 0 0 0 0
Totale 11.886