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

SORDINI, BEATRICE
 Distribuzione geografica
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Continente #
NA - Nord America 731
EU - Europa 487
AS - Asia 144
SA - Sud America 2
AF - Africa 1
Continente sconosciuto - Info sul continente non disponibili 1
Totale 1.366
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Nazione #
US - Stati Uniti d'America 730
IT - Italia 207
IE - Irlanda 132
HK - Hong Kong 82
DE - Germania 39
CN - Cina 38
FI - Finlandia 30
RU - Federazione Russa 27
UA - Ucraina 23
VN - Vietnam 18
GB - Regno Unito 13
LB - Libano 5
SE - Svezia 5
AT - Austria 4
CH - Svizzera 3
BR - Brasile 2
NL - Olanda 2
BS - Bahamas 1
CI - Costa d'Avorio 1
EU - Europa 1
HR - Croazia 1
PL - Polonia 1
UZ - Uzbekistan 1
Totale 1.366
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Città #
Chandler 250
Dublin 132
Hong Kong 82
San Mateo 76
Perugia 74
Redmond 39
Beijing 35
Altamura 31
Medford 31
Princeton 31
Fremont 26
Wilmington 21
Lawrence 20
Dong Ket 18
Andover 17
Jacksonville 12
Helsinki 9
Norwalk 8
Moscow 6
Ann Arbor 5
Boardman 5
Dallas 5
Dearborn 5
Los Angeles 5
Catania 3
Florence 3
Lausanne 3
Pescara 3
Torino 3
Viterbo 3
Avezzano 2
Bari 2
Bologna 2
Castelfidardo 2
Cefalù 2
Cesena 2
Città Di Castello 2
Genova 2
Gubbio 2
Londa 2
Monforte d'Alba 2
Palermo 2
Redwood City 2
Rome 2
Saint Petersburg 2
Abidjan 1
Amsterdam 1
Arezzo 1
Ashburn 1
Auburn Hills 1
Caldaro 1
Changsha 1
Den Haag 1
Duncan 1
Enna 1
Fairfield 1
Houston 1
Innsbruck 1
Lappeenranta 1
Molise 1
Nagold 1
Nanjing 1
Nassau 1
Nichelino 1
Nuremberg 1
Orvieto 1
Phoenix 1
Pisa 1
Porto San Giorgio 1
Quartu Sant'elena 1
San Diego 1
San Paolo di Civitate 1
Santa Maria Di Sala 1
Sassari 1
Shanghai 1
Simi Valley 1
Todi 1
Vienna 1
Volta Mantovana 1
Weimar 1
Totale 1.026
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Nome #
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 92
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 87
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 69
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 65
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 59
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 58
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 58
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 58
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 54
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 54
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 49
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 48
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 47
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 45
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 45
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. 45
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life 45
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 43
Volatile compounds of virgin olive oil: their importance in the sensory quality. 40
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 40
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 40
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 37
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 37
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 36
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 35
Use of a concentrate from olive vegetation waters for improving the virgin olive oil phenolic content 32
Technological aspects of olive oil production. 30
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 28
Protection of high quality Italian extra virgin olive oil 25
Technological Aspects of Olive Oil Production Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy 24
Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life 15
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 13
Quality evaluation of shrimp (Parapenaeus longirostris) treated with phenolic extract from olive vegetation water during shelf-life, before and after cooking. 12
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life 11
Uso e valorizzazione dei sottoprodotti dell'estrazione meccanica 9
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. 6
Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers. 6
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 6
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. 5
Totale 1.508
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Categoria #
all - tutte 5.682
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 5.682
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20197 0 0 0 0 0 0 0 0 0 0 6 1
2019/2020142 3 2 4 0 3 4 9 37 34 37 6 3
2020/2021150 2 3 3 2 69 37 4 1 2 2 6 19
2021/2022242 0 52 1 6 0 0 1 76 38 5 28 35
2022/2023555 31 95 4 118 45 42 0 22 171 0 25 2
2023/2024170 14 18 17 6 11 3 60 4 30 7 0 0
Totale 1.508