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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 3.595
EU - Europa 2.999
AS - Asia 1.071
SA - Sud America 6
AF - Africa 5
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 3
Totale 7.682
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Nazione #
US - Stati Uniti d'America 3.586
IE - Irlanda 628
IT - Italia 594
UA - Ucraina 573
SG - Singapore 440
SE - Svezia 429
HK - Hong Kong 273
DE - Germania 198
FI - Finlandia 183
CN - Cina 141
RU - Federazione Russa 139
VN - Vietnam 126
GB - Regno Unito 114
KR - Corea 48
FR - Francia 32
CH - Svizzera 18
AT - Austria 16
NL - Olanda 15
TR - Turchia 15
BE - Belgio 13
ES - Italia 10
PL - Polonia 10
GR - Grecia 8
LB - Libano 8
CZ - Repubblica Ceca 7
UZ - Uzbekistan 6
IR - Iran 5
CA - Canada 4
MX - Messico 4
AU - Australia 3
BG - Bulgaria 3
BR - Brasile 3
EU - Europa 3
PT - Portogallo 3
IN - India 2
MA - Marocco 2
SA - Arabia Saudita 2
BS - Bahamas 1
CI - Costa d'Avorio 1
CL - Cile 1
CO - Colombia 1
EG - Egitto 1
HR - Croazia 1
IL - Israele 1
IM - Isola di Man 1
JO - Giordania 1
JP - Giappone 1
KZ - Kazakistan 1
LI - Liechtenstein 1
LT - Lituania 1
MD - Moldavia 1
ME - Montenegro 1
PY - Paraguay 1
TN - Tunisia 1
TW - Taiwan 1
Totale 7.682
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Città #
Chandler 748
Dublin 625
Singapore 343
San Mateo 317
Jacksonville 293
Hong Kong 273
Boardman 239
Perugia 182
Santa Clara 179
Medford 151
Princeton 151
Dong Ket 124
Wilmington 116
Ann Arbor 92
Ashburn 81
Andover 80
Beijing 77
Redmond 70
Altamura 65
Fremont 61
Saint Petersburg 48
Lawrence 47
Seoul 47
Helsinki 45
Des Moines 36
Munich 29
Shanghai 26
Los Angeles 24
Norwalk 23
Falls Church 21
Woodbridge 17
Moscow 15
Dallas 14
Rome 14
Brussels 13
Izmir 13
New York 12
Philadelphia 12
Milan 10
Chicago 9
Florence 9
Houston 9
Redwood City 9
Catania 8
Lausanne 8
Amsterdam 7
Auburn Hills 7
Cesena 6
Den Haag 6
Torino 6
Bari 5
Iseo 5
Mihan 5
San Paolo di Civitate 5
Seveso 5
Alfianello 4
Arezzo 4
Brno 4
Frankfurt am Main 4
Gubbio 4
Lacchiarella 4
Marcilly-en-Bassigny 4
Mcallen 4
Montmeló 4
Paris 4
Pisa 4
San Diego 4
Bologna 3
Chieti 3
Città Di Castello 3
Edinburgh 3
Enna 3
Fiesole 3
Foligno 3
Genova 3
Napoli 3
Ottawa 3
Sennori 3
Terni 3
Torremaggiore 3
Viterbo 3
Afragola 2
Antea 2
Apice 2
Athens 2
Bitetto 2
Bonn 2
Bournemouth 2
Camden 2
Campi Bisenzio 2
Canberra 2
Cassino 2
Cassola 2
Castel 2
Cefalù 2
Fano 2
Frankfurt Am Main 2
Guangzhou 2
Incisa 2
Jerez de la Frontera 2
Totale 4.970
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Nome #
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
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 99
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
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 94
Valutazione dell’abuso termico in frigoriferi domestici - Time-temperature abuse in home refrigerators. 92
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 90
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 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
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 84
Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement. 82
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 81
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
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
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
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 74
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 73
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
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 71
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 71
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino. 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
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 67
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 66
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 66
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 66
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 64
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 63
Characterization of some Italian virgin olive oils in relation to origin area. 62
Talco micronizzato. Primi risultati. 61
Questa filtrazione s’ha da fare. 61
Chemical and sensory characterization of olive oil from native Iranian cultivars. 60
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
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 60
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 60
Biological activity of phytocomplexes purified from Beta vulgaris. 59
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 59
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 59
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 59
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 59
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 58
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 58
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages 58
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 57
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 56
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 56
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 55
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 55
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 54
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 54
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 54
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 54
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 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
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 52
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 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
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 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
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 49
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 49
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. 49
Volatile compounds of virgin olive oil: their importance in the sensory quality. 48
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 48
I progressi dell'elaiotecnica 48
Improvements on olive oil extraction in relation to oil quality 48
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 48
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 48
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 48
From the orchard to the virgin olive oil quality: a critical overview. 47
Pharmacology of Olive Biophenols. 47
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 47
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 47
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly 47
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
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 46
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 46
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 45
Effect of destoned olive cake as animal feed on ewe milk quality. 45
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
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 43
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 43
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 43
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
Growth inhibition of selected microorganisms by an association of dairy starter cultures and probiotics 41
Totale 6.168
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Categoria #
all - tutte 35.716
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 35.716
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020458 0 0 0 0 0 8 91 55 134 95 12 63
2020/20211.319 9 95 49 102 371 160 87 20 136 48 98 144
2021/20221.282 22 220 54 94 43 20 12 384 66 33 132 202
2022/20232.122 170 260 16 240 184 221 7 107 813 3 79 22
2023/2024910 71 81 58 18 22 14 150 35 167 26 124 144
2024/2025933 61 238 60 178 337 59 0 0 0 0 0 0
Totale 8.137