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

URBANI, Stefania
 Distribuzione geografica
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Continente #
NA - Nord America 4.056
EU - Europa 3.215
AS - Asia 3.117
SA - Sud America 634
AF - Africa 73
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 11.102
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Nazione #
US - Stati Uniti d'America 3.976
SG - Singapore 1.482
IT - Italia 800
IE - Irlanda 516
BR - Brasile 472
RU - Federazione Russa 453
HK - Hong Kong 438
CN - Cina 428
UA - Ucraina 373
VN - Vietnam 286
DE - Germania 233
FR - Francia 193
FI - Finlandia 177
SE - Svezia 137
GB - Regno Unito 126
KR - Corea 123
IN - India 64
AR - Argentina 56
TR - Turchia 49
MX - Messico 37
PL - Polonia 36
BD - Bangladesh 34
NL - Olanda 34
IQ - Iraq 31
ES - Italia 27
CA - Canada 25
ID - Indonesia 25
EC - Ecuador 22
VE - Venezuela 22
PK - Pakistan 20
ZA - Sudafrica 19
CH - Svizzera 18
CL - Cile 17
AT - Austria 16
GR - Grecia 16
SA - Arabia Saudita 16
UZ - Uzbekistan 16
LB - Libano 15
MA - Marocco 14
PH - Filippine 14
PY - Paraguay 14
CO - Colombia 13
JP - Giappone 12
JO - Giordania 10
BE - Belgio 9
AE - Emirati Arabi Uniti 8
PE - Perù 7
CZ - Repubblica Ceca 6
DZ - Algeria 6
KZ - Kazakistan 6
RO - Romania 6
TN - Tunisia 6
AU - Australia 5
BO - Bolivia 5
EG - Egitto 5
JM - Giamaica 5
KE - Kenya 5
LK - Sri Lanka 5
UY - Uruguay 5
AL - Albania 4
CR - Costa Rica 4
ET - Etiopia 4
HR - Croazia 4
IL - Israele 4
LT - Lituania 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
NI - Nicaragua 3
PT - Portogallo 3
TH - Thailandia 3
AO - Angola 2
CI - Costa d'Avorio 2
HU - Ungheria 2
KH - Cambogia 2
KW - Kuwait 2
LV - Lettonia 2
ME - Montenegro 2
NO - Norvegia 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
GT - Guatemala 1
IM - Isola di Man 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LS - Lesotho 1
Totale 11.085
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Città #
Singapore 1.009
Chandler 604
Dublin 511
Hong Kong 437
San Jose 354
Ashburn 271
San Mateo 269
Perugia 206
Santa Clara 184
Jacksonville 183
Boardman 181
Moscow 160
Medford 127
Princeton 126
Lauterbourg 123
Seoul 122
Beijing 121
Dong Ket 103
Wilmington 93
Altamura 81
Munich 81
Ho Chi Minh City 67
Ann Arbor 64
Los Angeles 59
Andover 56
Lawrence 56
São Paulo 54
The Dalles 53
Redmond 52
Fremont 49
New York 49
Piscataway 46
Hanoi 44
Helsinki 41
Saint Petersburg 40
Des Moines 36
Rome 29
Norwalk 28
Orem 27
Warsaw 24
Florence 22
Dallas 20
Milan 20
Rio de Janeiro 18
Turku 18
Chennai 17
Amsterdam 16
Falls Church 16
Baghdad 15
Brooklyn 15
Chicago 15
London 15
Nuremberg 15
Shanghai 15
Bologna 14
Izmir 13
Naples 13
Denver 12
Frankfurt am Main 12
Phoenix 12
Council Bluffs 11
Johannesburg 11
Montreal 11
Poplar 11
Ankara 10
Atlanta 10
Belo Horizonte 10
Columbus 10
Lausanne 10
Riyadh 10
San Francisco 10
Stockholm 10
Tashkent 10
Amman 9
Brussels 9
Caracas 9
Haiphong 9
Houston 9
Tokyo 9
Da Nang 8
Guayaquil 8
Hefei 8
Manchester 8
Palermo 8
Paris 8
Redwood City 8
Santiago 8
Secaucus 8
Campinas 7
Curitiba 7
Dhaka 7
Mexico City 7
New Delhi 7
Salvador 7
Shijiazhuang 7
Toronto 7
Asunción 6
Boston 6
Cesena 6
Changsha 6
Totale 6.873
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Nome #
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 153
Effect of extracts of wastewater from olive milling in postharvest treatments of pomegranate fruit decay caused by Penicillium adametzioides 145
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
Antioxidants in virgin olive oil 141
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 136
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 135
A "high quality" future for extra-virgin olive oil. 134
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 126
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 121
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 120
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 119
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 119
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 118
Poly(3-hydroxybutyrate) Production for Food Packaging from Biomass Derived Carbohydrates by Cupriavidus necator DSM 545 116
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). 115
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 114
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 113
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 113
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 111
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 108
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 107
Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition. 107
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 106
Compositional and tissue modifications induced by natural fermentation process in table olives. 106
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 105
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 104
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 104
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 103
Sanse vergini promosse a integratori mangimistici 99
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 99
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 99
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 98
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 97
Effect of destoned olive cake as animal feed on ewe milk quality. 96
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 96
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 94
Compositional and structural modifications in table olives induced by natural debittering process. 93
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 93
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. 93
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 91
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
From the orchard to the virgin olive oil quality: a critical overview. 89
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 89
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 88
Impiego della Spettroscopia NIR-AOTF per la misura non-distruttiva del tenore in polifenoli in olive da olio 88
Effect of a Phenolic extract from olive vegetation water on fresh salmon steak quality during storage. 88
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 87
Talco micronizzato. Primi risultati. 87
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 86
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 85
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 85
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 85
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 84
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 84
Pharmacology of Olive Biophenols. 83
Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). 83
Improvements on olive oil extraction in relation to oil quality 82
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 81
Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. 81
Fruit growth, yield and oil quality changes induced by deficit irrigation at different stages of olive fruit development. 80
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 79
Effect of homogenization on the virgin olive oil shelf-life. 79
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 79
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 79
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 78
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 77
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 77
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 77
Chemical constituents of olive products and their biological activity. 76
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 75
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 75
Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat. 75
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 74
Factors Affecting Extra-Virgin Olive Oil Composition 74
Effect of the tree irrigation level on virgin olive oil quality parameters. 74
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 74
Effect of destoned olive cake as animal feed on ewe milk quality. 74
Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments 74
High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality 73
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 72
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 72
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 72
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 71
Characterization of Olive Fruit Damage Induced by Invasive Halyomorpha halys 69
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 69
Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. 69
I progressi dell'elaiotecnica 69
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. 68
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 68
New approaches to virgin olive oil quality, technology, and by-products valorization. 68
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 67
Monitoraggio delle modificazioni delle paste di oliva in fase di gramolatura attraverso l’impiego di sensori. 67
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 67
No effects of olive oils with different phenolic content compared to corn oil on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats. 67
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
Quality evaluation of shrimp (Parapenaeus longirostris) treated with phenolic extract from olive vegetation water during shelf-life, before and after cooking. 67
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life. 66
The effect of the timing of water deficit on yield components and oil quality of olive trees. 65
Totale 9.094
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Categoria #
all - tutte 49.282
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 49.282
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021188 0 0 0 0 0 0 0 0 0 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
2025/20263.980 318 309 276 616 500 300 679 223 451 308 0 0
Totale 11.515