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

MONTEDORO, Gian Francesco
 Distribuzione geografica
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Continente #
EU - Europa 3.125
NA - Nord America 3.030
AS - Asia 867
AF - Africa 23
SA - Sud America 7
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.059
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Nazione #
US - Stati Uniti d'America 3.023
UA - Ucraina 794
SE - Svezia 584
IT - Italia 543
IE - Irlanda 477
SG - Singapore 300
HK - Hong Kong 210
DE - Germania 182
VN - Vietnam 158
FI - Finlandia 155
RU - Federazione Russa 123
GB - Regno Unito 95
CN - Cina 93
FR - Francia 45
KR - Corea 33
TR - Turchia 19
CH - Svizzera 17
IN - India 16
ES - Italia 15
GR - Grecia 15
AT - Austria 14
RO - Romania 13
PT - Portogallo 12
BE - Belgio 10
TN - Tunisia 10
CZ - Repubblica Ceca 9
IL - Israele 9
NL - Olanda 9
IR - Iran 7
LB - Libano 7
MA - Marocco 7
PL - Polonia 7
AU - Australia 5
DZ - Algeria 5
CA - Canada 4
PK - Pakistan 4
UZ - Uzbekistan 4
MX - Messico 3
AE - Emirati Arabi Uniti 2
EU - Europa 2
HR - Croazia 2
JP - Giappone 2
AR - Argentina 1
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BR - Brasile 1
CI - Costa d'Avorio 1
CO - Colombia 1
EC - Ecuador 1
ID - Indonesia 1
LI - Liechtenstein 1
ME - Montenegro 1
MT - Malta 1
PE - Perù 1
PY - Paraguay 1
SA - Arabia Saudita 1
TW - Taiwan 1
Totale 7.059
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Città #
Chandler 530
Dublin 476
Jacksonville 437
San Mateo 234
Singapore 228
Hong Kong 210
Boardman 192
Dong Ket 157
Santa Clara 123
Medford 120
Princeton 120
Ann Arbor 103
Wilmington 100
Ashburn 86
Andover 74
Perugia 49
Beijing 47
Fremont 47
Saint Petersburg 45
Helsinki 35
Des Moines 33
Seoul 33
Shanghai 30
Woodbridge 28
Munich 27
Norwalk 25
Milan 20
Rome 19
Auburn Hills 17
Los Angeles 16
New York 16
Redmond 16
Altamura 15
Izmir 15
Philadelphia 15
Florence 13
Athens 11
Falls Church 11
Lawrence 11
Redwood City 11
Brussels 10
Dallas 9
Valle 9
Calarasi 8
Houston 8
Palermo 8
Tel Aviv 8
Brno 7
Mihan 7
Siena 7
Terni 7
Catania 6
Foligno 6
Saint Louis 6
Bari 5
Bologna 5
Iseo 5
Moscow 5
Napoli 5
Pisa 5
Turin 5
Chicago 4
Davis 4
Den Haag 4
Lausanne 4
Madrid 4
Montmeló 4
Pesaro 4
Taza 4
Viterbo 4
Chieti 3
Città Di Castello 3
Edinburgh 3
Frankfurt Am Main 3
Genoa 3
Kraków 3
Lamezia Terme 3
Lamézia 3
Lisbon 3
London 3
Messina 3
Mila 3
Modica 3
Moura 3
Noida 3
Ottawa 3
Paris 3
Pomezia 3
Rende 3
Rocca Canavese 3
San Ferdinando di Puglia 3
Sennori 3
Seveso 3
Sidi Bou Saïd 3
Simi Valley 3
Torgiano 3
Torremaggiore 3
Udine 3
Zurich 3
Algiers 2
Totale 4.061
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Nome #
Caratteristiche dei frutti e dell'olio di germoplasma olivicolo in Umbria 165
I composti fenolici dell’olio di oliva e la loro importanza sensoriale, nutrizionale e merceologica. 162
Pectinase production from olive vegetation waters and its use in the mechanical olive oil extraction process to increase oil yield and improve quality 127
Nuove tecnologie di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola. 124
Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium 105
Antioxidants in virgin olive oil 100
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 100
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 98
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. 98
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 96
Effetto della pratica colturale dell'inerbimento sulle caratteristiche qualitative del vino di Brunello di Montalcino. 93
Così l’estrazione meccanica valorizza il made in Italy 93
Recupero di polifenoli dalle acque di vegetazione delle olive e valutazione del loro potere antiossidante. 93
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 90
Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells 88
5. Caratterizzazione viticola ed enologica 85
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 84
Le caratteristiche del prodotto e le relazioni con le variabili agronomiche. 84
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 84
A phenolic antioxidant extracted from olive oil inhibits platelet aggregation and arachidoinic acid metabolism in vitro. 82
Impiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nell'estrazione dell'olio di oliva. 82
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 81
Effetto dei fenomeni ossidativi in fase di gramolatura sulle caratteristiche qualitative dell'olio vergine di oliva. 81
Activity of olive oil phenols on lymphomonocyte cytosolic calcium 80
Effect of hydroxytyrosol on the expression of cyclins, cyclin dependent protein kinases (CDKs) and CDK inhibitors. 79
Sanse vergini promosse a integratori mangimistici 78
Anti-carcinogenic effects of olive oil phenols. 78
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 78
Phenolic composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process. 77
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 77
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 76
Elaborazione di vini bianchi attraverso macerazione enzimatica pre-fermentativa ed influenza sulla qualita' 76
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. 75
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 74
A "high quality" future for extra-virgin olive oil. 74
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). 72
I parametri di qualità dell'olio di oliva ed i fattori agronomici e tecnologici che lo condizionano. 71
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 71
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 70
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 70
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 68
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 67
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 66
Agro-climatic factors and characteristics of the composition of virgin olive-oils 65
Fermentazione delle acque reflue dei frantoi oleari. Nota I. Definizione delle condizioni operative e caratterizzazione dell'enzima prodotto (pectinasi). 64
Fermentazione delle acque reflue dei frantoi oleari. Nota II. Influenza dell’aggiunta di sfarinato da calatide di girasole sulla attività enzimatica. 63
Influenza delle variabili pedoclimatiche, tecnologiche e varietali sulla qualità degli oli vergini di oliva 63
Characterization of some Italian virgin olive oils in relation to origin area. 62
Compositional and structural modifications in table olives induced by natural debittering process. 62
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 62
Talco micronizzato. Primi risultati. 61
Questa filtrazione s’ha da fare. 61
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 60
Effect of destoned olive cake as animal feed on ewe milk quality. 60
A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. 60
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 60
Use of a selected strain of Lactobacillus pentosus in the production of black - (Itrana and Leccino Cv.) table olives at pilot plant-scale. 57
Characterization of italian virgin olive oils by PTR-MS. 57
Isolamento e caratterizzazione di lieviti presenti in antiche cantine dell’areale di Montefalco (centro Italia). 57
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis. 57
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 54
Inpiego di una endopoligalatturonasi prodotta da Cryptococcus albidus var. albidus nella produzione di vini rossi. 54
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 54
Chemical constituents of olive products and their biological activity. 53
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 52
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 50
Utilisation of a yeast pectinase in olive oil extraction and red wine making processes. 50
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. 49
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 49
Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. 49
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 49
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. 49
Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. 48
Volatile compounds of virgin olive oil: their importance in the sensory quality. 48
I progressi dell'elaiotecnica 48
Effetti anti-tumorali “in vitro” dei fenoli dell’olio vergine di oliva 46
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 46
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. 46
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 45
Oxidoreductases from tomato fruit: inhibitory effect of a fungal glucose oxidase. 44
Secoiridoids of virgin olive oil: modification during the oil mechanical extraction process. 43
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 43
La composizione fenolica dell’oliva e dell’olio vergine. 43
Hydroxytyrosol isolated from olive oil inhibits proliferation and induces apoptosis in tumour cell lines. 43
Parametri di qualità nel controllo enologico dei lieviti del commercio. 42
Effect of the tree irrigation level on virgin olive oil quality parameters. 42
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation 42
Pectic enzyme production by Cryptococcus albidus var. albidus on olive vegetation waters enriched with sunflower calathide meal. 40
Instrumental analytical techniques for the discrimination of the genetic and geographical origin of virgin olive oil using volatile compounds as markers 40
Monitoring of the oxygen concentration during malaxation: application of head-space sensors to improve virgin olive oil quality. 40
Mechanisms involved in the anticarcinogenic effect of olive oil phenols. 39
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 39
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. 39
Virgin olive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection. 39
Monitoraggio delle modificazioni delle paste di oliva in fase di gramolatura attraverso l’impiego di sensori. 38
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 37
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 37
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. 37
Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. 37
Effect of virgin olive oil phenols on proliferation, cell cycle and apoptosis of tumour cell lines. 37
Totale 6.583
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Categoria #
all - tutte 26.777
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 26.777
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020409 0 0 0 0 0 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
2022/20231.588 145 129 18 172 132 173 9 85 623 2 76 24
2023/2024729 60 59 47 20 22 15 102 41 169 23 87 84
2024/2025679 60 206 36 97 230 50 0 0 0 0 0 0
Totale 7.236