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

SERVILI, Maurizio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 12.014
EU - Europa 9.949
AS - Asia 8.691
SA - Sud America 1.648
AF - Africa 246
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 9
Totale 32.571
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 11.761
SG - Singapore 3.950
IT - Italia 1.931
IE - Irlanda 1.459
RU - Federazione Russa 1.325
UA - Ucraina 1.288
BR - Brasile 1.249
HK - Hong Kong 1.204
CN - Cina 1.150
SE - Svezia 1.135
VN - Vietnam 869
DE - Germania 687
FR - Francia 629
FI - Finlandia 518
KR - Corea 420
GB - Regno Unito 356
IN - India 191
TR - Turchia 143
BD - Bangladesh 139
AR - Argentina 132
NL - Olanda 98
MX - Messico 97
CA - Canada 94
PL - Polonia 87
IQ - Iraq 86
ES - Italia 85
ID - Indonesia 69
PK - Pakistan 63
JP - Giappone 61
GR - Grecia 60
EC - Ecuador 58
ZA - Sudafrica 51
CO - Colombia 47
VE - Venezuela 47
CH - Svizzera 46
SA - Arabia Saudita 46
AT - Austria 45
UZ - Uzbekistan 40
MA - Marocco 38
CL - Cile 35
PH - Filippine 35
BE - Belgio 34
PY - Paraguay 32
TN - Tunisia 31
CZ - Repubblica Ceca 30
LB - Libano 29
AE - Emirati Arabi Uniti 23
DZ - Algeria 23
MY - Malesia 23
PT - Portogallo 22
JO - Giordania 21
PE - Perù 20
ET - Etiopia 18
IL - Israele 18
RO - Romania 18
EG - Egitto 17
KE - Kenya 17
LT - Lituania 16
TH - Thailandia 16
IR - Iran 14
CR - Costa Rica 13
HR - Croazia 13
UY - Uruguay 13
BO - Bolivia 12
NP - Nepal 12
AU - Australia 10
JM - Giamaica 10
KZ - Kazakistan 10
AL - Albania 9
BG - Bulgaria 9
SN - Senegal 9
EU - Europa 8
NI - Nicaragua 8
NO - Norvegia 8
LK - Sri Lanka 7
AZ - Azerbaigian 6
BF - Burkina Faso 6
BH - Bahrain 6
DO - Repubblica Dominicana 6
MD - Moldavia 5
OM - Oman 5
PA - Panama 5
PS - Palestinian Territory 5
SK - Slovacchia (Repubblica Slovacca) 5
AO - Angola 4
BY - Bielorussia 4
GE - Georgia 4
HN - Honduras 4
KG - Kirghizistan 4
SI - Slovenia 4
BA - Bosnia-Erzegovina 3
CI - Costa d'Avorio 3
EE - Estonia 3
KH - Cambogia 3
KW - Kuwait 3
LV - Lettonia 3
MU - Mauritius 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
RS - Serbia 3
Totale 32.500
Salva come PNG Salva come JPEG
Città #
Singapore 2.646
Chandler 1.647
Dublin 1.453
Hong Kong 1.201
San Jose 1.075
Ashburn 770
San Mateo 738
Jacksonville 654
Boardman 568
Santa Clara 496
Moscow 470
Seoul 417
Dong Ket 375
Perugia 370
Medford 365
Princeton 361
Lauterbourg 354
Wilmington 324
Beijing 293
Munich 206
Andover 201
Ann Arbor 190
Altamura 178
Los Angeles 177
Ho Chi Minh City 169
The Dalles 167
Piscataway 166
Fremont 153
New York 150
Helsinki 135
São Paulo 130
Saint Petersburg 128
Lawrence 125
Redmond 122
Hanoi 104
Rome 85
Des Moines 74
Orem 69
Shanghai 69
Dallas 67
Norwalk 65
Milan 54
Rio de Janeiro 53
Frankfurt am Main 52
Florence 51
Woodbridge 49
Turku 48
Warsaw 48
Brooklyn 47
Izmir 44
Tokyo 43
Chennai 42
Chicago 42
Amsterdam 41
Phoenix 41
Falls Church 40
London 40
Houston 38
Council Bluffs 37
Montreal 37
Brussels 33
Denver 32
Athens 31
Baghdad 31
Palermo 31
Stockholm 31
Boston 30
Columbus 30
Nuremberg 30
Philadelphia 29
Johannesburg 28
Dhaka 27
Riyadh 26
Seveso 26
Haiphong 25
Bologna 24
Ankara 23
Den Haag 23
Manchester 23
San Francisco 23
Tashkent 23
Atlanta 22
Auburn Hills 22
Mexico City 22
Poplar 22
Redwood City 22
Guayaquil 21
Naples 21
Paris 21
Belo Horizonte 20
Hefei 20
Lahore 20
New Delhi 20
Porto Alegre 20
Amman 19
Bari 19
Campinas 19
Jakarta 19
Quito 19
Brasília 18
Totale 19.319
Salva come PNG Salva come JPEG
Nome #
Caratteristiche dei frutti e dell'olio di germoplasma olivicolo in Umbria 228
Gustatory and food habit changes during the menstrual cycle. 208
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 173
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. 163
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 161
Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium 160
5. Caratterizzazione viticola ed enologica 155
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. 150
Activity of olive oil phenols on lymphomonocyte cytosolic calcium 147
A novel method for removing phenols from grape must. 143
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 143
Antioxidants in virgin olive oil 142
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 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
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 142
Anti-carcinogenic effects of olive oil phenols. 141
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 138
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 137
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 137
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 135
Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells 135
A "high quality" future for extra-virgin olive oil. 135
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. 134
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 134
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 131
Chemopreventive Properties of Olive Oil phenolic extracts derived from different Cultivar. 130
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 129
Effetto della pratica colturale dell'inerbimento sulle caratteristiche qualitative del vino di Brunello di Montalcino. 128
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. 128
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat 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
Influenza di un nuovo sistema di frangitura delle olive sulla composizione fenolica dell’olio vergine d’oliva. 126
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 126
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 126
Varicocele e fertilità:rodotta risposta degli spermatozoi alla stimolazione con progesterone ed alterazione della reazione acrosomiale. 125
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 124
Phenolic composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process. 123
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 122
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 122
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 122
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 121
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 120
Convalida del metodo ORAC nella previsione della stabilità dell'olio extra-vergine di oliva. 119
Impiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nell'estrazione dell'olio di oliva. 119
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 119
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 119
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 117
A phenolic antioxidant extracted from olive oil inhibits platelet aggregation and arachidoinic acid metabolism in vitro. 117
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 117
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 116
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 115
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
Così l’estrazione meccanica valorizza il made in Italy 115
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 115
Effetto dei fenomeni ossidativi in fase di gramolatura sulle caratteristiche qualitative dell'olio vergine di oliva. 114
Le caratteristiche del prodotto e le relazioni con le variabili agronomiche. 114
Characterization of some Italian virgin olive oils in relation to origin area. 112
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. 111
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 111
Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12. 110
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 110
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 110
Agro-climatic factors and characteristics of the composition of virgin olive-oils 109
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Recupero di polifenoli dalle acque di vegetazione delle olive e valutazione del loro potere antiossidante. 108
Lipid fatty acid and protein pattern of equine prostasome-like vesicles 108
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 108
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 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
Characterisation of fatty acid profiles of Tenebrio molitor larvae reared on diets enriched with edible oils 108
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 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
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 106
Compositional and tissue modifications induced by natural fermentation process in table olives. 106
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 106
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 106
Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β carotene 105
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 105
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 105
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens 104
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 103
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 103
Pharmacology of Olive Biophenols. 103
Ambiente, tecnica colturale e qualità. 103
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 103
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 102
I meccanismi che influenzano la concentrazione in polifenoli dell’olio vergine di oliva 102
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 101
Influenza delle variabili pedoclimatiche, tecnologiche e varietali sulla qualità degli oli vergini di oliva 101
Biological activity of phytocomplexes purified from Beta vulgaris. 100
Sanse vergini promosse a integratori mangimistici 99
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 99
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 99
Composizione fenolica degli oli extravergini di oliva estratti per centrifugazione. 98
Totale 12.305
Salva come PNG Salva come JPEG
Categoria #
all - tutte 147.232
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 147.232
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021437 0 0 0 0 0 0 0 0 0 0 0 437
2021/20222.998 67 509 141 218 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
2025/202611.124 886 887 678 1.589 1.261 850 1.763 640 1.267 945 240 118
Totale 33.547