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

SERVILI, Maurizio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 15.596
EU - Europa 10.446
AS - Asia 8.866
SA - Sud America 1.738
Continente sconosciuto - Info sul continente non disponibili 1.026
AF - Africa 268
OC - Oceania 17
Totale 37.957
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 14.937
SG - Singapore 3.999
IT - Italia 2.274
IE - Irlanda 1.461
RU - Federazione Russa 1.355
BR - Brasile 1.294
UA - Ucraina 1.294
HK - Hong Kong 1.215
CN - Cina 1.192
SE - Svezia 1.136
VN - Vietnam 875
DE - Germania 700
FR - Francia 638
FI - Finlandia 518
KR - Corea 421
GB - Regno Unito 404
CA - Canada 250
IN - India 192
BD - Bangladesh 152
TR - Turchia 146
AR - Argentina 139
MX - Messico 104
NL - Olanda 103
ES - Italia 101
PL - Polonia 90
IQ - Iraq 86
ID - Indonesia 71
EC - Ecuador 68
JP - Giappone 65
PK - Pakistan 65
GR - Grecia 64
CR - Costa Rica 58
VE - Venezuela 57
CO - Colombia 56
ZA - Sudafrica 51
SA - Arabia Saudita 47
CH - Svizzera 46
AT - Austria 45
CW - ???statistics.table.value.countryCode.CW??? 41
CL - Cile 40
UZ - Uzbekistan 40
MA - Marocco 38
NI - Nicaragua 38
PH - Filippine 37
IL - Israele 36
GT - Guatemala 35
BE - Belgio 34
PY - Paraguay 33
TN - Tunisia 31
CZ - Repubblica Ceca 30
HN - Honduras 30
LB - Libano 30
DZ - Algeria 26
MY - Malesia 25
AE - Emirati Arabi Uniti 24
JM - Giamaica 24
GP - Guadalupe 22
PR - Porto Rico 22
PT - Portogallo 22
JO - Giordania 21
SV - El Salvador 21
PE - Perù 20
EG - Egitto 19
TT - Trinidad e Tobago 19
ET - Etiopia 18
RO - Romania 18
KE - Kenya 17
LT - Lituania 17
TH - Thailandia 17
SC - Seychelles 15
UY - Uruguay 15
IR - Iran 14
HR - Croazia 13
BO - Bolivia 12
EE - Estonia 12
KZ - Kazakistan 12
NP - Nepal 12
AU - Australia 10
AL - Albania 9
BG - Bulgaria 9
SN - Senegal 9
EU - Europa 8
NO - Norvegia 8
SY - Repubblica araba siriana 8
BH - Bahrain 7
LK - Sri Lanka 7
PS - Palestinian Territory 7
RS - Serbia 7
AZ - Azerbaigian 6
BF - Burkina Faso 6
DO - Repubblica Dominicana 6
NZ - Nuova Zelanda 6
AM - Armenia 5
BS - Bahamas 5
MD - Moldavia 5
OM - Oman 5
PA - Panama 5
SK - Slovacchia (Repubblica Slovacca) 5
AO - Angola 4
BB - Barbados 4
Totale 36.870
Salva come PNG Salva come JPEG
Città #
Singapore 2.660
Ashburn 1.717
Chandler 1.647
Dublin 1.454
San Jose 1.272
Hong Kong 1.211
San Mateo 738
Jacksonville 656
Santa Clara 620
Boardman 571
Council Bluffs 515
Moscow 470
Seoul 417
Princeton 391
Perugia 379
Dong Ket 375
Medford 365
Lauterbourg 354
Wilmington 327
Beijing 319
Los Angeles 219
Munich 206
Andover 201
Ann Arbor 191
New York 190
Altamura 178
Ho Chi Minh City 173
Piscataway 170
The Dalles 167
São Paulo 166
Fremont 153
Helsinki 135
Saint Petersburg 128
Lawrence 125
Rome 124
Redmond 122
Hanoi 104
Dallas 103
Milan 85
North Bergen 78
Des Moines 75
Shanghai 73
Orem 70
Norwalk 66
Phoenix 66
Montreal 59
Florence 55
Frankfurt am Main 54
Brooklyn 53
Rio de Janeiro 53
Chicago 52
Woodbridge 49
Turku 48
Warsaw 48
Tokyo 47
Houston 46
Izmir 44
London 44
Denver 43
Amsterdam 42
Chennai 42
San José 42
Willemstad 41
Atlanta 40
Falls Church 40
Toronto 40
Managua 38
Naples 38
Bologna 36
Palermo 36
Philadelphia 36
Boston 33
Brussels 33
Athens 32
Charlotte 32
Baghdad 31
Stockholm 31
Columbus 30
Guatemala City 30
Nuremberg 30
Dhaka 28
Johannesburg 28
Buffalo 27
San Francisco 27
Riyadh 26
Seveso 26
Haiphong 25
Manchester 25
Mexico City 25
Bari 24
Paris 24
Ankara 23
Den Haag 23
Tashkent 23
Auburn Hills 22
Poplar 22
Redwood City 22
Turin 22
Guayaquil 21
Newark 21
Totale 21.758
Salva come PNG Salva come JPEG
Nome #
Gustatory and food habit changes during the menstrual cycle. 253
Caratteristiche dei frutti e dell'olio di germoplasma olivicolo in Umbria 252
I composti fenolici dell’olio di oliva e la loro importanza sensoriale, nutrizionale e merceologica. 221
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. 180
Pectinase production from olive vegetation waters and its use in the mechanical olive oil extraction process to increase oil yield and improve quality 178
5. Caratterizzazione viticola ed enologica 172
Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium 171
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria 168
Antioxidant effects of olive mill wastewater phenols in animal model. 164
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 162
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 160
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 159
Activity of olive oil phenols on lymphomonocyte cytosolic calcium 159
Controllo integrato della mosca delle olive Bactrocera oleae (Gmelin, 1790) 159
A "high quality" future for extra-virgin olive oil. 158
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 157
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. 157
A novel method for removing phenols from grape must. 155
Anti-carcinogenic effects of olive oil phenols. 155
Antioxidants in virgin olive oil 154
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 154
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 153
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 151
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 149
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 148
Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells 147
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. 147
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 145
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 144
Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat 144
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.) 141
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. 140
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 140
Convalida del metodo ORAC nella previsione della stabilità dell'olio extra-vergine di oliva. 139
In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis 139
Impiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nell'estrazione dell'olio di oliva. 138
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 138
Apoptosis induction by 3,4-DHPEA is mediated by the release of hydrogen peroxide in the cell culture medium. 137
Characterisation of fatty acid profiles of Tenebrio molitor larvae reared on diets enriched with edible oils 135
Phenolic composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process. 134
Chemopreventive Properties of Olive Oil phenolic extracts derived from different Cultivar. 134
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 134
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 134
Varicocele e fertilità:rodotta risposta degli spermatozoi alla stimolazione con progesterone ed alterazione della reazione acrosomiale. 133
Effetto della pratica colturale dell'inerbimento sulle caratteristiche qualitative del vino di Brunello di Montalcino. 132
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 132
Influenza di un nuovo sistema di frangitura delle olive sulla composizione fenolica dell’olio vergine d’oliva. 131
Characterization of some Italian virgin olive oils in relation to origin area. 131
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 131
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 130
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. 129
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 128
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 128
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 128
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. 127
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). 126
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 125
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 125
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 125
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 125
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 125
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 124
Pharmacology of Olive Biophenols. 124
A phenolic antioxidant extracted from olive oil inhibits platelet aggregation and arachidoinic acid metabolism in vitro. 123
Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.. 122
Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β carotene 122
Così l’estrazione meccanica valorizza il made in Italy 121
Application Of Microwaves and Megasound to Olive Paste in an Industrial Olive Oil Extraction Plant: Impact on Virgin Olive Oil Quality and Composition. 121
Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12. 120
Effetto dei fenomeni ossidativi in fase di gramolatura sulle caratteristiche qualitative dell'olio vergine di oliva. 120
Le caratteristiche del prodotto e le relazioni con le variabili agronomiche. 120
Compositional and tissue modifications induced by natural fermentation process in table olives. 120
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 120
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso 119
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 119
Compositional and structural modifications in table olives induced by natural debittering process. 119
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 119
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 119
Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts 119
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 118
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 118
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 117
Agro-climatic factors and characteristics of the composition of virgin olive-oils 117
Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality. 117
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 115
Recupero di polifenoli dalle acque di vegetazione delle olive e valutazione del loro potere antiossidante. 115
Lipid fatty acid and protein pattern of equine prostasome-like vesicles 115
Influenza delle variabili pedoclimatiche, tecnologiche e varietali sulla qualità degli oli vergini di oliva 115
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. 114
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 114
Changes of soil properties and tree performance induced by soil management in a high-density olive orchard. 113
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 113
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 112
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 112
Ambiente, tecnica colturale e qualità. 112
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. 112
Biological activity of phytocomplexes purified from Beta vulgaris. 110
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 110
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 110
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 109
Totale 13.629
Salva come PNG Salva come JPEG
Categoria #
all - tutte 168.104
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 168.104
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.063 0 0 0 0 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
2026/20274.407 243 378 659 2.736 391 0 0 0 0 0 0 0
Totale 37.957