MONTEDORO, Gian Francesco
 Distribuzione geografica
Continente #
EU - Europa 3.089
NA - Nord America 2.680
AS - Asia 502
AF - Africa 13
SA - Sud America 3
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 1
Totale 6.290
Nazione #
US - Stati Uniti d'America 2.678
UA - Ucraina 794
SE - Svezia 584
IE - Irlanda 540
IT - Italia 504
HK - Hong Kong 209
VN - Vietnam 158
DE - Germania 152
FI - Finlandia 141
RU - Federazione Russa 123
GB - Regno Unito 92
CN - Cina 76
FR - Francia 43
BE - Belgio 28
CH - Svizzera 17
TR - Turchia 15
AT - Austria 14
ES - Italia 13
RO - Romania 13
IN - India 12
GR - Grecia 8
IR - Iran 7
LB - Libano 7
PL - Polonia 7
NL - Olanda 6
SG - Singapore 6
PT - Portogallo 5
TN - Tunisia 5
MA - Marocco 4
UZ - Uzbekistan 4
DZ - Algeria 3
IL - Israele 3
AE - Emirati Arabi Uniti 2
CA - Canada 2
EU - Europa 2
AU - Australia 1
BR - Brasile 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
EC - Ecuador 1
HR - Croazia 1
ID - Indonesia 1
JP - Giappone 1
LI - Liechtenstein 1
ME - Montenegro 1
MT - Malta 1
PY - Paraguay 1
TW - Taiwan 1
Totale 6.290
Città #
Dublin 539
Chandler 530
Jacksonville 437
San Mateo 234
Hong Kong 209
Dong Ket 157
Medford 120
Princeton 120
Ann Arbor 103
Wilmington 100
Andover 74
Ashburn 58
Beijing 47
Fremont 47
Perugia 47
Saint Petersburg 45
Des Moines 33
Philadelphia 29
Brussels 28
Shanghai 28
Woodbridge 28
Norwalk 25
Helsinki 21
Milan 20
Auburn Hills 17
Redmond 16
Rome 16
Altamura 15
New York 15
Boardman 14
Falls Church 11
Izmir 11
Lawrence 11
Redwood City 11
Valle 9
Calarasi 8
Florence 8
Houston 8
Los Angeles 8
Boydton 7
Mihan 7
Siena 7
Terni 7
Catania 6
Dallas 6
Foligno 6
Saint Louis 6
Bologna 5
Iseo 5
Moscow 5
Napoli 5
Pisa 5
Turin 5
Athens 4
Chicago 4
Davis 4
Den Haag 4
Lausanne 4
Madrid 4
Montmeló 4
Palermo 4
Pesaro 4
Taza 4
Viterbo 4
Bari 3
Chieti 3
Città Di Castello 3
Edinburgh 3
Frankfurt Am Main 3
Genoa 3
Kraków 3
Lamezia Terme 3
Lamézia 3
Messina 3
Mila 3
Modica 3
Paris 3
Pomezia 3
Rende 3
Rocca Canavese 3
San Ferdinando di Puglia 3
Sennori 3
Seveso 3
Simi Valley 3
Torgiano 3
Torremaggiore 3
Udine 3
Zurich 3
Alicante 2
Antea 2
Ascoli Piceno 2
Avezzano 2
Bhubaneswar 2
Bitetto 2
Bournemouth 2
Bussolengo 2
Busto Arsizio 2
Castel 2
Castelfidardo 2
Catanzaro 2
Totale 3.479
Nome #
Caratteristiche dei frutti e dell'olio di germoplasma olivicolo in Umbria 158
I composti fenolici dell’olio di oliva e la loro importanza sensoriale, nutrizionale e merceologica. 154
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 119
Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium 101
Pectinase production from olive vegetation waters and its use in the mechanical olive oil extraction process to increase oil yield and improve quality 95
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 94
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 92
Antioxidants in virgin olive oil 89
Recupero di polifenoli dalle acque di vegetazione delle olive e valutazione del loro potere antiossidante. 89
Effetto della pratica colturale dell'inerbimento sulle caratteristiche qualitative del vino di Brunello di Montalcino. 87
Così l’estrazione meccanica valorizza il made in Italy 87
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 87
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 85
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. 84
Le caratteristiche del prodotto e le relazioni con le variabili agronomiche. 79
Effetto dei fenomeni ossidativi in fase di gramolatura sulle caratteristiche qualitative dell'olio vergine di oliva. 78
Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells 78
A phenolic antioxidant extracted from olive oil inhibits platelet aggregation and arachidoinic acid metabolism in vitro. 77
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 76
Phenolic composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process. 74
Impiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nell'estrazione dell'olio di oliva. 74
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 72
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 71
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 70
5. Caratterizzazione viticola ed enologica 70
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 70
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 69
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 68
Anti-carcinogenic effects of olive oil phenols. 68
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 68
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 66
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 66
I parametri di qualità dell'olio di oliva ed i fattori agronomici e tecnologici che lo condizionano. 65
Activity of olive oil phenols on lymphomonocyte cytosolic calcium 65
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 64
A "high quality" future for extra-virgin olive oil. 64
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 64
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). 62
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. 61
Sanse vergini promosse a integratori mangimistici 61
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 61
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 60
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 60
Fermentazione delle acque reflue dei frantoi oleari. Nota I. Definizione delle condizioni operative e caratterizzazione dell'enzima prodotto (pectinasi). 59
Talco micronizzato. Primi risultati. 57
Fermentazione delle acque reflue dei frantoi oleari. Nota II. Influenza dell’aggiunta di sfarinato da calatide di girasole sulla attività enzimatica. 57
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 57
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 55
Questa filtrazione s’ha da fare. 55
Compositional and structural modifications in table olives induced by natural debittering process. 55
Agro-climatic factors and characteristics of the composition of virgin olive-oils 55
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 54
Characterization of some Italian virgin olive oils in relation to origin area. 54
Effect of destoned olive cake as animal feed on ewe milk quality. 52
Influenza delle variabili pedoclimatiche, tecnologiche e varietali sulla qualità degli oli vergini di oliva 52
Characterization of italian virgin olive oils by PTR-MS. 51
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 50
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 50
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. 49
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 48
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 48
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 47
Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. 47
Chemical constituents of olive products and their biological activity. 47
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 46
Inpiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nella produzione di vini rossi. 46
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 46
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 46
Utilisation of a yeast pectinase in olive oil extraction and red wine making processes. 45
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 44
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. 43
Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. 42
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 42
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. 42
Effetti anti-tumorali “in vitro” dei fenoli dell’olio vergine di oliva 40
Volatile compounds of virgin olive oil: their importance in the sensory quality. 40
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 39
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 39
I progressi dell'elaiotecnica 39
Hydroxytyrosol isolated from olive oil inhibits proliferation and induces apoptosis in tumour cell lines. 39
Oxidoreductases from tomato fruit: inhibitory effect of a fungal glucose oxidase. 38
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 38
Parametri di qualità nel controllo enologico dei lieviti del commercio. 37
Secoiridoids of virgin olive oil: modification during the oil mechanical extraction process. 37
La composizione fenolica dell’oliva e dell’olio vergine. 37
Effect of the tree irrigation level on virgin olive oil quality parameters. 37
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation 37
Pectic enzyme production by Cryptococcus albidus var. albidus on olive vegetation waters enriched with sunflower calathide meal. 36
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 36
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 35
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 35
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 34
Monitoring of the oxygen concentration during malaxation: application of head-space sensors to improve virgin olive oil quality. 34
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 34
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 34
Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. 34
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 34
Monitoraggio delle modificazioni delle paste di oliva in fase di gramolatura attraverso l’impiego di sensori. 33
Mechanisms involved in the anticarcinogenic effect of olive oil phenols. 33
Phenolic compounds of olive fruit: one- and two-dimensional Nuclear Magnetic Resonance characterization of nüzhenide and its distribution in the constitutive parts of fruit. 33
Totale 5.885
Categoria #
all - tutte 18.578
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 18.578


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201966 0 0 0 0 0 0 0 0 12 10 36 8
2019/2020676 15 7 115 17 113 7 123 5 117 47 13 97
2020/20211.604 12 119 66 134 365 171 125 24 193 59 144 192
2021/20221.106 31 185 67 116 56 15 9 302 14 12 132 167
2022/20231.681 145 129 18 172 132 173 22 86 689 8 82 25
2023/2024546 65 59 47 25 24 15 102 41 168 0 0 0
Totale 6.467