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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
EU - Europa 164
AS - Asia 7
AF - Africa 6
SA - Sud America 4
NA - Nord America 1
Totale 182
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Nazione #
IT - Italia 142
HR - Croazia 13
BR - Brasile 4
IE - Irlanda 4
MA - Marocco 3
GR - Grecia 2
SY - Repubblica araba siriana 2
TN - Tunisia 2
TR - Turchia 2
DZ - Algeria 1
ES - Italia 1
GB - Regno Unito 1
HK - Hong Kong 1
HN - Honduras 1
IN - India 1
SG - Singapore 1
UA - Ucraina 1
Totale 182
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Città #
Perugia 122
Taranto 7
Split 6
Zagreb 6
Dublin 4
Rio de Janeiro 3
Salé 3
Athens 2
Città Di Castello 2
Mersin 2
Tuoro sul Trasimeno 2
Bengaluru 1
Brasília 1
Ferrara 1
Gualdo Tadino 1
Gubbio 1
Kowloon 1
Mengibar 1
Milan 1
Reggiolo 1
Seacroft 1
Singapore 1
Totale 170
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Nome #
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste., file e3aa200d-c197-ebae-e053-6605fe0a5b79 61
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil., file e3aa200e-520a-ebae-e053-6605fe0a5b79 18
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes., file e3aa200e-5a2a-ebae-e053-6605fe0a5b79 15
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life., file e3aa200e-5a30-ebae-e053-6605fe0a5b79 13
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)., file e3aa200d-d106-ebae-e053-6605fe0a5b79 7
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars., file e3aa200c-17d1-ebae-e053-6605fe0a5b79 5
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment., file e3aa200c-0d59-ebae-e053-6605fe0a5b79 4
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil., file e3aa200c-1616-ebae-e053-6605fe0a5b79 4
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters., file e3aa200c-20c6-ebae-e053-6605fe0a5b79 4
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions., file e3aa200e-acf6-ebae-e053-6605fe0a5b79 4
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality., file e3aa200e-af8e-ebae-e053-6605fe0a5b79 4
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese, file e3aa200b-6162-ebae-e053-6605fe0a5b79 3
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., file e3aa200d-c260-ebae-e053-6605fe0a5b79 3
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality., file e3aa200e-51ff-ebae-e053-6605fe0a5b79 3
Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils., file e3aa200e-5205-ebae-e053-6605fe0a5b79 3
New approaches to virgin olive oil quality, technology, and by-products valorization., file e3aa200e-5207-ebae-e053-6605fe0a5b79 3
Effect of an olive phenolic extract on the quality of vegetable oils during frying., file e3aa200e-5b32-ebae-e053-6605fe0a5b79 3
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time., file e3aa200e-7fe3-ebae-e053-6605fe0a5b79 3
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly, file e3aa200f-6ba0-ebae-e053-6605fe0a5b79 3
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio., file e3aa200c-23e0-ebae-e053-6605fe0a5b79 2
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality., file e3aa200c-2699-ebae-e053-6605fe0a5b79 2
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition., file e3aa200e-5bb1-ebae-e053-6605fe0a5b79 2
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?, file e3aa200e-a60b-ebae-e053-6605fe0a5b79 2
Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils., file e3aa2010-68df-ebae-e053-6605fe0a5b79 2
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils., file 7f3818c1-de2f-4d85-b1f2-e46cb67127ef 1
The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil., file e3aa200c-18c3-ebae-e053-6605fe0a5b79 1
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria., file e3aa200c-1915-ebae-e053-6605fe0a5b79 1
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry., file e3aa200c-1a2f-ebae-e053-6605fe0a5b79 1
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil., file e3aa200d-2cf9-ebae-e053-6605fe0a5b79 1
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes., file e3aa2010-4a04-ebae-e053-6605fe0a5b79 1
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)., file e3aa2010-9600-ebae-e053-6605fe0a5b79 1
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition., file e3aa2010-98fc-ebae-e053-6605fe0a5b79 1
The antiinflammatory and antifibrotic effect of olive phenols and Lactiplantibacillus plantarum IMC513 in dextran sodium sulfate–induced chronic colitis., file e3aa2010-a5b9-ebae-e053-6605fe0a5b79 1
Totale 182
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Categoria #
all - tutte 264
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 264
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202038 0 0 0 0 0 0 0 11 9 13 4 1
2020/20213 0 0 0 0 0 0 0 0 3 0 0 0
2021/202255 0 0 0 2 0 0 0 0 44 5 2 2
2022/202327 0 0 0 0 0 4 0 11 8 2 2 0
2023/202432 4 1 8 7 3 2 2 3 0 2 0 0
Totale 182