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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 5.222
EU - Europa 4.210
AS - Asia 3.917
SA - Sud America 751
AF - Africa 96
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 3
Totale 14.206
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Nazione #
US - Stati Uniti d'America 5.114
SG - Singapore 1.809
IT - Italia 795
IE - Irlanda 633
UA - Ucraina 579
BR - Brasile 572
HK - Hong Kong 548
RU - Federazione Russa 544
CN - Cina 539
SE - Svezia 446
VN - Vietnam 367
DE - Germania 330
FI - Finlandia 236
FR - Francia 228
KR - Corea 212
GB - Regno Unito 179
IN - India 79
TR - Turchia 63
AR - Argentina 53
BD - Bangladesh 48
IQ - Iraq 46
MX - Messico 46
PL - Polonia 42
CA - Canada 40
NL - Olanda 40
ES - Italia 33
EC - Ecuador 28
AT - Austria 23
ID - Indonesia 23
VE - Venezuela 23
CO - Colombia 22
SA - Arabia Saudita 21
PK - Pakistan 20
ZA - Sudafrica 20
CH - Svizzera 18
GR - Grecia 18
UZ - Uzbekistan 18
CL - Cile 17
PH - Filippine 17
PY - Paraguay 17
JP - Giappone 16
MA - Marocco 14
BE - Belgio 13
LB - Libano 13
AE - Emirati Arabi Uniti 11
CZ - Repubblica Ceca 10
EG - Egitto 10
JO - Giordania 10
PT - Portogallo 10
TN - Tunisia 10
KE - Kenya 8
PE - Perù 8
BG - Bulgaria 7
UY - Uruguay 7
AU - Australia 6
DZ - Algeria 6
ET - Etiopia 6
IL - Israele 6
IR - Iran 6
KZ - Kazakistan 6
MY - Malesia 6
NI - Nicaragua 5
NP - Nepal 5
BH - Bahrain 4
BO - Bolivia 4
TH - Thailandia 4
AO - Angola 3
AZ - Azerbaigian 3
CI - Costa d'Avorio 3
DO - Repubblica Dominicana 3
EU - Europa 3
LT - Lituania 3
PA - Panama 3
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
CR - Costa Rica 2
GE - Georgia 2
HN - Honduras 2
HR - Croazia 2
KW - Kuwait 2
LK - Sri Lanka 2
MD - Moldavia 2
ME - Montenegro 2
MN - Mongolia 2
MU - Mauritius 2
MZ - Mozambico 2
NG - Nigeria 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
UG - Uganda 2
AL - Albania 1
AM - Armenia 1
BB - Barbados 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BW - Botswana 1
CD - Congo 1
CG - Congo 1
DK - Danimarca 1
Totale 14.183
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Città #
Singapore 1.242
Chandler 748
Dublin 628
Hong Kong 546
San Jose 446
Ashburn 344
San Mateo 317
Jacksonville 293
Boardman 239
Perugia 226
Santa Clara 218
Seoul 210
Moscow 206
Beijing 155
Lauterbourg 155
Medford 152
Princeton 151
Dong Ket 124
Wilmington 116
Munich 114
Ann Arbor 92
Los Angeles 88
Ho Chi Minh City 85
Andover 80
Piscataway 80
The Dalles 74
New York 70
Redmond 70
Altamura 65
Helsinki 65
São Paulo 63
Fremont 61
Hanoi 58
Saint Petersburg 48
Lawrence 47
Des Moines 37
Orem 34
Dallas 33
Rome 32
Shanghai 30
Warsaw 30
Turku 29
Amsterdam 25
Frankfurt am Main 25
Norwalk 23
Chicago 22
Florence 22
Falls Church 21
London 21
Rio de Janeiro 21
Baghdad 19
Chennai 19
Milan 19
Nuremberg 19
Brooklyn 18
Montreal 18
Izmir 17
Woodbridge 17
Council Bluffs 16
Phoenix 16
Stockholm 16
Belo Horizonte 15
Haiphong 15
Naples 15
San Francisco 15
Paris 14
Tokyo 14
Brussels 13
Dhaka 13
Guayaquil 13
Poplar 13
Athens 12
Houston 12
Philadelphia 12
Riyadh 12
Tashkent 12
Ankara 11
Asunción 10
Bari 10
Boston 10
Caracas 10
Catania 10
Columbus 10
Hefei 10
Johannesburg 10
New Delhi 10
Amman 9
Atlanta 9
Campinas 9
Curitiba 9
Hải Dương 9
Palermo 9
Redwood City 9
Cairo 8
Denver 8
Jeddah 8
Lausanne 8
Manchester 8
Mumbai 8
Nairobi 8
Totale 8.695
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Nome #
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. 162
5. Caratterizzazione viticola ed enologica 151
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 142
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 142
Antioxidants in virgin olive oil 141
Anti-carcinogenic effects of olive oil phenols. 139
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 137
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 136
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 135
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 134
A "high quality" future for extra-virgin olive oil. 134
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 131
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 131
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 126
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 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
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 120
Valutazione dell’abuso termico in frigoriferi domestici - Time-temperature abuse in home refrigerators. 119
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 119
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 119
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 119
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
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 114
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 113
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 113
Characterization of some Italian virgin olive oils in relation to origin area. 112
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 111
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 108
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 108
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 107
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 107
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 107
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 106
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 106
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 106
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 105
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 104
Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement. 104
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 104
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 103
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 102
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 102
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 100
Biological activity of phytocomplexes purified from Beta vulgaris. 99
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 99
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 99
Questa filtrazione s’ha da fare. 98
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 98
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 97
Effect of destoned olive cake as animal feed on ewe milk quality. 96
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino. 96
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 96
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 95
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 94
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 93
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. 93
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 91
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
From the orchard to the virgin olive oil quality: a critical overview. 89
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 89
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 88
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 88
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 87
Talco micronizzato. Primi risultati. 87
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 87
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 86
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 86
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
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 85
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 85
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 84
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 84
Pharmacology of Olive Biophenols. 83
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 83
Chemical and sensory characterization of olive oil from native Iranian cultivars. 82
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 82
Improvements on olive oil extraction in relation to oil quality 82
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages 82
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
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 81
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 81
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 80
Effect of homogenization on the virgin olive oil shelf-life. 79
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 79
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 79
Composizione degli oli vergini di oliva in relazione a fattori agronomici ed ambientali 79
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 78
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly 78
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 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
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars. 75
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
Growth inhibition of selected microorganisms by an association of dairy starter cultures and probiotics 75
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 74
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils. 74
Totale 10.047
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Categoria #
all - tutte 60.639
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 60.639
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021290 0 0 0 0 0 0 0 0 0 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
2024/20252.515 61 238 60 178 337 77 130 146 476 137 410 265
2025/20264.991 416 381 322 746 623 401 838 296 575 393 0 0
Totale 14.710