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

DI MAIO, ILONA
 Distribuzione geografica
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Continente #
NA - Nord America 775
EU - Europa 533
AS - Asia 205
SA - Sud America 2
AF - Africa 1
Continente sconosciuto - Info sul continente non disponibili 1
Totale 1.517
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Nazione #
US - Stati Uniti d'America 775
IT - Italia 199
IE - Irlanda 127
SG - Singapore 93
DE - Germania 44
CN - Cina 38
HK - Hong Kong 38
FI - Finlandia 36
UA - Ucraina 34
SE - Svezia 30
RU - Federazione Russa 23
GB - Regno Unito 20
VN - Vietnam 18
KR - Corea 11
CH - Svizzera 5
LB - Libano 4
AT - Austria 3
BE - Belgio 3
FR - Francia 3
BR - Brasile 2
ES - Italia 2
PL - Polonia 2
TR - Turchia 2
BG - Bulgaria 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
EU - Europa 1
UZ - Uzbekistan 1
Totale 1.517
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Città #
Chandler 243
Dublin 127
San Mateo 83
Singapore 75
Perugia 64
Hong Kong 38
Boardman 37
Medford 31
Princeton 31
Santa Clara 31
Wilmington 27
Beijing 26
Altamura 21
Lawrence 19
Andover 18
Dong Ket 18
Fremont 18
Ann Arbor 15
Jacksonville 10
Seoul 10
Ashburn 9
Redmond 9
Norwalk 8
Rome 8
Des Moines 6
Munich 6
Helsinki 5
Moscow 5
Cesena 4
Redwood City 4
Torino 4
Bari 3
Brussels 3
Catania 3
Dallas 3
Enna 3
Foligno 3
Lausanne 3
Saint Petersburg 3
San Paolo di Civitate 3
Shanghai 3
Viterbo 3
Campi Bisenzio 2
Cefalù 2
Genova 2
Izmir 2
Jerez de la Frontera 2
Mountain View 2
Palermo 2
San Nicola la Strada 2
Abidjan 1
Arezzo 1
Bologna 1
Caldaro 1
Casignana 1
Cassola 1
Changsha 1
Chongqing 1
Cremona 1
Duncan 1
Ferrara 1
Florence 1
Gubbio 1
Görwihl 1
Houston 1
Innsbruck 1
Kiev 1
Kraków 1
Lappeenranta 1
Leawood 1
Mcallen 1
Molise 1
Moncalieri 1
Nanjing 1
Nanning 1
Napoli 1
Orvieto 1
Padova 1
Piazza 1
Porto San Giorgio 1
Quartu Sant'elena 1
San Diego 1
Santa Maria Di Sala 1
Seongnam-si 1
Simi Valley 1
Spoleto 1
Terni 1
Todi 1
Volta Mantovana 1
Totale 1.098
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Nome #
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 99
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 94
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 88
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 71
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 65
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 63
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 59
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 59
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 59
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 58
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 56
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 55
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 54
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 54
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 53
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 50
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 48
Improvements on olive oil extraction in relation to oil quality 48
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 48
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 47
From the orchard to the virgin olive oil quality: a critical overview. 46
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 46
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 45
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 43
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 43
La scelta dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva 40
Use of a concentrate from olive vegetation waters for improving the virgin olive oil phenolic content 38
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 35
A Rapid Application to Flavor the Olive Oil with Dried Rosmarinus officinalis L. Leaves: Microwave-Assisted Maceration. 35
New approaches to virgin olive oil quality, technology, and by-products valorization. 34
Migliorare le proprietà salutistiche e sensoriali dell’olio extravergine: nuovi approcci tecnologici 28
Totale 1.661
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Categoria #
all - tutte 7.207
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 7.207
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202088 0 0 0 0 2 1 9 6 26 39 5 0
2020/2021162 3 6 3 8 66 29 9 1 6 5 7 19
2021/2022248 3 51 4 15 2 0 2 89 17 5 25 35
2022/2023534 33 87 1 104 47 55 0 16 160 0 24 7
2023/2024158 11 22 11 4 3 3 40 3 0 1 28 32
2024/2025141 12 34 8 44 43 0 0 0 0 0 0 0
Totale 1.661