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

SERVILI, Maurizio
 Distribuzione geografica
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Continente #
NA - Nord America 12.443
EU - Europa 10.042
AS - Asia 8.776
SA - Sud America 1.671
Continente sconosciuto - Info sul continente non disponibili 985
AF - Africa 255
OC - Oceania 17
Totale 34.189
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Nazione #
US - Stati Uniti d'America 12.137
SG - Singapore 3.967
IT - Italia 2.000
IE - Irlanda 1.459
RU - Federazione Russa 1.325
UA - Ucraina 1.288
BR - Brasile 1.251
HK - Hong Kong 1.215
CN - Cina 1.186
SE - Svezia 1.135
VN - Vietnam 871
DE - Germania 691
FR - Francia 631
FI - Finlandia 518
KR - Corea 421
GB - Regno Unito 360
IN - India 191
BD - Bangladesh 144
TR - Turchia 143
AR - Argentina 136
CA - Canada 123
MX - Messico 100
NL - Olanda 98
ES - Italia 93
PL - Polonia 87
IQ - Iraq 86
ID - Indonesia 70
PK - Pakistan 63
GR - Grecia 62
JP - Giappone 62
EC - Ecuador 60
VE - Venezuela 53
CO - Colombia 51
ZA - Sudafrica 51
CH - Svizzera 46
SA - Arabia Saudita 46
AT - Austria 45
UZ - Uzbekistan 40
CL - Cile 38
MA - Marocco 38
PH - Filippine 37
BE - Belgio 34
PY - Paraguay 33
TN - Tunisia 31
CZ - Repubblica Ceca 30
LB - Libano 29
DZ - Algeria 26
AE - Emirati Arabi Uniti 24
MY - Malesia 23
PT - Portogallo 22
JO - Giordania 21
PE - Perù 20
CR - Costa Rica 19
EG - Egitto 19
ET - Etiopia 18
IL - Israele 18
RO - Romania 18
KE - Kenya 17
LT - Lituania 16
TH - Thailandia 16
IR - Iran 14
UY - Uruguay 14
HR - Croazia 13
JM - Giamaica 13
BO - Bolivia 12
NP - Nepal 12
AU - Australia 10
KZ - Kazakistan 10
AL - Albania 9
BG - Bulgaria 9
NI - Nicaragua 9
SN - Senegal 9
EU - Europa 8
NO - Norvegia 8
SY - Repubblica araba siriana 8
HN - Honduras 7
LK - Sri Lanka 7
AZ - Azerbaigian 6
BF - Burkina Faso 6
BH - Bahrain 6
DO - Repubblica Dominicana 6
NZ - Nuova Zelanda 6
PS - Palestinian Territory 6
RS - Serbia 6
MD - Moldavia 5
OM - Oman 5
PA - Panama 5
SK - Slovacchia (Repubblica Slovacca) 5
AO - Angola 4
BY - Bielorussia 4
GE - Georgia 4
KG - Kirghizistan 4
SC - Seychelles 4
SI - Slovenia 4
BA - Bosnia-Erzegovina 3
CI - Costa d'Avorio 3
EE - Estonia 3
GT - Guatemala 3
HU - Ungheria 3
KH - Cambogia 3
Totale 33.128
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Città #
Singapore 2.656
Chandler 1.647
Dublin 1.453
Hong Kong 1.211
San Jose 1.086
Ashburn 788
San Mateo 738
Jacksonville 654
Boardman 571
Santa Clara 542
Moscow 470
Seoul 417
Perugia 376
Dong Ket 375
Medford 365
Princeton 361
Lauterbourg 354
Wilmington 324
Beijing 318
Munich 206
Los Angeles 205
Andover 201
Ann Arbor 190
Altamura 178
New York 178
Ho Chi Minh City 170
Piscataway 170
The Dalles 167
Fremont 153
Helsinki 135
São Paulo 130
Saint Petersburg 128
Lawrence 125
Redmond 122
Hanoi 104
Rome 100
Dallas 79
Des Moines 75
Shanghai 73
Orem 70
Norwalk 65
Milan 61
Frankfurt am Main 54
Florence 53
Rio de Janeiro 53
Phoenix 50
Woodbridge 49
Turku 48
Warsaw 48
Brooklyn 47
Izmir 44
Montreal 44
Tokyo 44
Houston 43
Chennai 42
Chicago 42
Amsterdam 41
Falls Church 40
London 40
Council Bluffs 37
Brussels 33
Denver 33
Philadelphia 32
Athens 31
Baghdad 31
Palermo 31
Stockholm 31
Boston 30
Columbus 30
Nuremberg 30
Johannesburg 28
Dhaka 27
Bologna 26
Riyadh 26
Seveso 26
Haiphong 25
Mexico City 25
Atlanta 24
Buffalo 24
Naples 24
Ankara 23
Den Haag 23
Manchester 23
San Francisco 23
Tashkent 23
Toronto 23
Auburn Hills 22
Poplar 22
Redwood City 22
Guayaquil 21
Paris 21
Belo Horizonte 20
Campinas 20
Hefei 20
Lahore 20
New Delhi 20
Porto Alegre 20
Quito 20
Amman 19
Bari 19
Totale 19.601
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Nome #
Caratteristiche dei frutti e dell'olio di germoplasma olivicolo in Umbria 234
Gustatory and food habit changes during the menstrual cycle. 228
I composti fenolici dell’olio di oliva e la loro importanza sensoriale, nutrizionale e merceologica. 201
Pectinase production from olive vegetation waters and its use in the mechanical olive oil extraction process to increase oil yield and improve quality 175
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. 164
Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium 161
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 161
5. Caratterizzazione viticola ed enologica 156
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 153
Antioxidant effects of olive mill wastewater phenols in animal model. 152
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 150
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 149
Activity of olive oil phenols on lymphomonocyte cytosolic calcium 148
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 147
A novel method for removing phenols from grape must. 145
Anti-carcinogenic effects of olive oil phenols. 143
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 143
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. 142
Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells 140
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 138
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. 136
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 136
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 136
A "high quality" future for extra-virgin olive oil. 135
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 133
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 132
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. 132
Chemopreventive Properties of Olive Oil phenolic extracts derived from different Cultivar. 130
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat 130
Effetto della pratica colturale dell'inerbimento sulle caratteristiche qualitative del vino di Brunello di Montalcino. 129
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
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.) 127
Varicocele e fertilità:rodotta risposta degli spermatozoi alla stimolazione con progesterone ed alterazione della reazione acrosomiale. 127
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 127
Phenolic composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process. 126
Influenza di un nuovo sistema di frangitura delle olive sulla composizione fenolica dell’olio vergine d’oliva. 126
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 126
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 124
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 123
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 123
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 123
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 123
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 121
Convalida del metodo ORAC nella previsione della stabilità dell'olio extra-vergine di oliva. 120
Synthesis of low-molecular weight nitrosothiols (RSNO) through the reaction of met-Hb or met-Mb and nitric oxide - VI convegno nazionale Aspetti biologii dell'ossido di Azoto 120
Impiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nell'estrazione dell'olio di oliva. 120
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 120
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). 119
A phenolic antioxidant extracted from olive oil inhibits platelet aggregation and arachidoinic acid metabolism in vitro. 119
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 118
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 118
Le caratteristiche del prodotto e le relazioni con le variabili agronomiche. 117
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 117
Così l’estrazione meccanica valorizza il made in Italy 116
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Characterisation of fatty acid profiles of Tenebrio molitor larvae reared on diets enriched with edible oils 116
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 115
Effetto dei fenomeni ossidativi in fase di gramolatura sulle caratteristiche qualitative dell'olio vergine di oliva. 115
Characterization of some Italian virgin olive oils in relation to origin area. 113
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 112
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. 112
Agro-climatic factors and characteristics of the composition of virgin olive-oils 112
Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12. 111
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 111
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
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 110
Lipid fatty acid and protein pattern of equine prostasome-like vesicles 110
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 110
Compositional and tissue modifications induced by natural fermentation process in table olives. 110
Recupero di polifenoli dalle acque di vegetazione delle olive e valutazione del loro potere antiossidante. 109
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 109
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 109
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 108
Pharmacology of Olive Biophenols. 108
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 108
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 108
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. 108
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 108
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 107
Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β carotene 106
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 106
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 105
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 105
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 105
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 104
Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens 104
Biological activity of phytocomplexes purified from Beta vulgaris. 103
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 103
Ambiente, tecnica colturale e qualità. 103
Influenza delle variabili pedoclimatiche, tecnologiche e varietali sulla qualità degli oli vergini di oliva 102
I meccanismi che influenzano la concentrazione in polifenoli dell’olio vergine di oliva 102
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 102
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
Totale 12.541
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Categoria #
all - tutte 155.359
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 155.359
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.422 0 0 141 218 88 43 35 938 106 56 335 462
2022/20234.964 419 608 63 527 406 524 9 228 1.910 13 199 58
2023/20242.074 139 198 129 59 52 33 349 93 334 71 288 329
2024/20255.603 131 586 121 318 786 175 224 361 1.138 325 907 531
2025/202611.127 886 887 678 1.589 1.261 850 1.763 640 1.267 945 240 121
2026/2027639 243 378 18 0 0 0 0 0 0 0 0 0
Totale 34.189