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

MONTEDORO, Gian Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 4.096
EU - Europa 3.971
AS - Asia 2.650
SA - Sud America 462
AF - Africa 87
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 2
Totale 11.275
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Nazione #
US - Stati Uniti d'America 4.017
SG - Singapore 1.080
UA - Ucraina 801
IT - Italia 671
SE - Svezia 597
IE - Irlanda 479
RU - Federazione Russa 415
HK - Hong Kong 390
BR - Brasile 349
CN - Cina 349
VN - Vietnam 304
DE - Germania 276
KR - Corea 211
FR - Francia 195
FI - Finlandia 192
GB - Regno Unito 137
IN - India 52
TR - Turchia 49
AR - Argentina 40
ES - Italia 33
CA - Canada 32
MX - Messico 32
BD - Bangladesh 27
PK - Pakistan 27
PL - Polonia 26
IQ - Iraq 25
NL - Olanda 25
GR - Grecia 18
ID - Indonesia 18
CH - Svizzera 17
TN - Tunisia 17
CO - Colombia 16
PT - Portogallo 15
AT - Austria 14
EC - Ecuador 14
ZA - Sudafrica 14
MA - Marocco 13
RO - Romania 13
CZ - Repubblica Ceca 12
IL - Israele 12
JP - Giappone 12
LB - Libano 12
SA - Arabia Saudita 12
VE - Venezuela 12
PH - Filippine 11
UZ - Uzbekistan 11
BE - Belgio 10
PY - Paraguay 9
CL - Cile 8
DZ - Algeria 8
IR - Iran 8
AE - Emirati Arabi Uniti 6
ET - Etiopia 6
MY - Malesia 6
PE - Perù 6
AU - Australia 5
BF - Burkina Faso 5
AZ - Azerbaigian 4
EG - Egitto 4
JO - Giordania 4
KE - Kenya 4
NP - Nepal 4
PA - Panama 4
UY - Uruguay 4
BO - Bolivia 3
BY - Bielorussia 3
HR - Croazia 3
KG - Kirghizistan 3
LT - Lituania 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
BH - Bahrain 2
CR - Costa Rica 2
EU - Europa 2
HN - Honduras 2
MT - Malta 2
MZ - Mozambico 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
RS - Serbia 2
SN - Senegal 2
TH - Thailandia 2
BB - Barbados 1
BN - Brunei Darussalam 1
CG - Congo 1
CI - Costa d'Avorio 1
CM - Camerun 1
GP - Guadalupe 1
GT - Guatemala 1
HU - Ungheria 1
JM - Giamaica 1
KW - Kuwait 1
KZ - Kazakistan 1
LI - Liechtenstein 1
LS - Lesotho 1
ME - Montenegro 1
MN - Mongolia 1
Totale 11.262
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Città #
Singapore 718
Chandler 530
Dublin 478
Jacksonville 438
Hong Kong 388
San Jose 288
San Mateo 234
Ashburn 228
Seoul 211
Boardman 192
Dong Ket 157
Santa Clara 144
Moscow 127
Medford 121
Princeton 120
Lauterbourg 104
Ann Arbor 103
Wilmington 101
Beijing 90
Piscataway 86
Munich 83
Andover 74
Perugia 60
Los Angeles 57
Helsinki 55
New York 53
Ho Chi Minh City 51
The Dalles 50
Fremont 47
Saint Petersburg 45
São Paulo 37
Shanghai 36
Des Moines 34
Hanoi 30
Orem 28
Rome 28
Woodbridge 28
Norwalk 26
Milan 24
Frankfurt am Main 23
Palermo 22
London 19
Auburn Hills 17
Dallas 17
Turku 17
Philadelphia 16
Phoenix 16
Redmond 16
Warsaw 16
Altamura 15
Council Bluffs 15
Izmir 15
Rio de Janeiro 15
Athens 14
Chennai 14
Florence 14
Baghdad 13
Brooklyn 12
Columbus 12
Amsterdam 11
Falls Church 11
Lawrence 11
Montreal 11
Redwood City 11
Stockholm 11
Brussels 10
Houston 10
Tel Aviv 10
Ankara 9
Boston 9
Dhaka 9
Lahore 9
Paris 9
Riyadh 9
Tokyo 9
Valle 9
Calarasi 8
Caracas 8
Chicago 8
Denver 8
Haiphong 8
New Delhi 8
Toronto 8
Turin 8
Asunción 7
Bologna 7
Brno 7
Campinas 7
Catania 7
Curitiba 7
Johannesburg 7
Mihan 7
Siena 7
Tashkent 7
Terni 7
Buffalo 6
Da Nang 6
Falkenstein 6
Foligno 6
Guayaquil 6
Totale 6.361
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Nome #
Caratteristiche dei frutti e dell'olio di germoplasma olivicolo in Umbria 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 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
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
Activity of olive oil phenols on lymphomonocyte cytosolic calcium 147
Antioxidants in virgin olive oil 142
Anti-carcinogenic effects of olive oil phenols. 141
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
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
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 134
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 134
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
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 126
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 some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 121
Impiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nell'estrazione dell'olio di oliva. 119
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
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
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 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
Agro-climatic factors and characteristics of the composition of virgin olive-oils 109
Recupero di polifenoli dalle acque di vegetazione delle olive e valutazione del loro potere antiossidante. 108
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 108
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 108
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 107
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 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
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 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
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 103
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
Sanse vergini promosse a integratori mangimistici 99
Questa filtrazione s’ha da fare. 98
Effect of destoned olive cake as animal feed on ewe milk quality. 97
I parametri di qualità dell'olio di oliva ed i fattori agronomici e tecnologici che lo condizionano. 96
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 95
Compositional and structural modifications in table olives induced by natural debittering process. 94
Characterization of italian virgin olive oils by PTR-MS. 93
Utilisation of a yeast pectinase in olive oil extraction and red wine making processes. 90
Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. 90
Fermentazione delle acque reflue dei frantoi oleari. Nota II. Influenza dell’aggiunta di sfarinato da calatide di girasole sulla attività enzimatica. 89
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 89
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 88
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 88
Talco micronizzato. Primi risultati. 87
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 87
High-Performance Liquid Chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-Nuclear Magnetic Resonance characterization. 86
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 85
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 85
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 85
Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. 84
Effetto della temperatura e dell’esposizione all’aria delle paste di oliva durante il processo di estrazione meccanica sulla qualità dell’olio vergine di oliva: ottimizzazione dei parametri di processo utilizzando variabili analitiche e sensoriali come markers. 81
Inpiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nella produzione di vini rossi. 80
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 79
Effect of virgin olive oil phenols on proliferation, cell cycle and apoptosis of tumour cell lines. 79
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 78
Oxidoreductases from tomato fruit: inhibitory effect of a fungal glucose oxidase. 77
Fermentazione delle acque reflue dei frantoi oleari. Nota I. Definizione delle condizioni operative e caratterizzazione dell'enzima prodotto (pectinasi). 77
Secoiridoids of virgin olive oil: modification during the oil mechanical extraction process. 77
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 77
Chemical constituents of olive products and their biological activity. 76
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 75
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 75
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation 75
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 74
Parametri di qualità nel controllo enologico dei lieviti del commercio. 74
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 74
Effect of the tree irrigation level on virgin olive oil quality parameters. 74
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 73
Hydroxytyrosol isolated from olive oil inhibits proliferation and induces apoptosis in tumour cell lines. 73
Effetti anti-tumorali “in vitro” dei fenoli dell’olio vergine di oliva 72
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 72
Phenolic compounds of olive fruit: one- and two-dimensional Nuclear Magnetic Resonance characterization of nüzhenide and its distribution in the constitutive parts of fruit. 72
Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. 72
Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro. 71
Headspace composition of virgin olive oil evaluated by Solid Phase Microextraction: relationships with the oil sensory characteristics. 71
I potenziali modelli che definiscono le tipicità degli oli extra vergini di oliva ed i fattori che vi concorrono alla luce dell’attuazione della D.O.C.. 70
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 69
Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. 69
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 69
Volatile compounds of virgin olive oil evaluated by Solid Phase Microextraction: an application in the discrimination of virgin olive oils according to the cultivar and area. 69
I progressi dell'elaiotecnica 69
Totale 10.264
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Categoria #
all - tutte 44.701
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 44.701
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021192 0 0 0 0 0 0 0 0 0 0 0 192
2021/20221.106 31 185 67 116 56 15 9 302 14 12 132 167
2022/20231.588 145 129 18 172 132 173 9 85 623 2 76 24
2023/2024729 60 59 47 20 22 15 102 41 169 23 87 84
2024/20251.716 60 206 36 97 230 53 40 107 328 85 320 154
2025/20263.179 284 247 181 505 363 260 465 154 378 273 49 20
Totale 11.452