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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 5.513
EU - Europa 4.299
AS - Asia 4.000
SA - Sud America 760
Continente sconosciuto - Info sul continente non disponibili 507
AF - Africa 100
OC - Oceania 7
Totale 15.186
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Nazione #
US - Stati Uniti d'America 5.373
SG - Singapore 1.827
IT - Italia 870
IE - Irlanda 633
UA - Ucraina 579
BR - Brasile 575
CN - Cina 570
HK - Hong Kong 550
RU - Federazione Russa 544
SE - Svezia 446
VN - Vietnam 367
DE - Germania 332
FI - Finlandia 236
FR - Francia 230
KR - Corea 212
GB - Regno Unito 180
IN - India 79
BD - Bangladesh 72
TR - Turchia 63
AR - Argentina 55
CA - Canada 55
MX - Messico 48
IQ - Iraq 46
NL - Olanda 45
PL - Polonia 42
ES - Italia 37
EC - Ecuador 28
CO - Colombia 25
ID - Indonesia 24
AT - Austria 23
VE - Venezuela 23
SA - Arabia Saudita 21
PK - Pakistan 20
ZA - Sudafrica 20
CH - Svizzera 18
GR - Grecia 18
PY - Paraguay 18
UZ - Uzbekistan 18
CL - Cile 17
PH - Filippine 17
JP - Giappone 16
MA - Marocco 14
BE - Belgio 13
LB - Libano 13
EG - Egitto 12
AE - Emirati Arabi Uniti 11
CZ - Repubblica Ceca 10
JO - Giordania 10
PT - Portogallo 10
TN - Tunisia 10
DZ - Algeria 8
KE - Kenya 8
PE - Perù 8
BG - Bulgaria 7
UY - Uruguay 7
AU - Australia 6
ET - Etiopia 6
IL - Israele 6
IR - Iran 6
KZ - Kazakistan 6
MY - Malesia 6
NI - Nicaragua 6
CR - Costa Rica 5
JM - Giamaica 5
NP - Nepal 5
SY - Repubblica araba siriana 5
BH - Bahrain 4
BO - Bolivia 4
HN - Honduras 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
TW - Taiwan 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BY - Bielorussia 2
GE - Georgia 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
VG - Isole Vergini Britanniche 2
AL - Albania 1
AM - Armenia 1
BN - Brunei Darussalam 1
BS - Bahamas 1
Totale 14.655
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Città #
Singapore 1.248
Chandler 748
Dublin 628
Hong Kong 548
San Jose 493
Ashburn 360
San Mateo 317
Jacksonville 293
Boardman 242
Santa Clara 242
Perugia 231
Seoul 210
Moscow 206
Beijing 168
Lauterbourg 155
Medford 152
Princeton 151
Dong Ket 124
Wilmington 116
Munich 114
Los Angeles 102
Ann Arbor 92
Ho Chi Minh City 85
New York 84
Piscataway 82
Andover 80
The Dalles 74
Redmond 70
Altamura 65
Helsinki 65
São Paulo 63
Fremont 61
Hanoi 58
Saint Petersburg 48
Lawrence 47
Rome 44
Dallas 39
Des Moines 38
Orem 35
Shanghai 31
Warsaw 30
Turku 29
Frankfurt am Main 27
Amsterdam 25
Florence 24
Chicago 23
Norwalk 23
London 22
Milan 22
Falls Church 21
Rio de Janeiro 21
Montreal 20
Phoenix 20
Baghdad 19
Chennai 19
Nuremberg 19
Brooklyn 18
Izmir 17
Woodbridge 17
Belo Horizonte 16
Council Bluffs 16
Naples 16
San Francisco 16
Stockholm 16
Haiphong 15
Paris 14
Philadelphia 14
Tokyo 14
Brussels 13
Dhaka 13
Guayaquil 13
Houston 13
Poplar 13
Athens 12
Bari 12
Palermo 12
Riyadh 12
Tashkent 12
Ankara 11
Asunción 11
Buffalo 11
Catania 11
Columbus 11
Boston 10
Campinas 10
Caracas 10
Hefei 10
Johannesburg 10
New Delhi 10
Toronto 10
Amman 9
Atlanta 9
Curitiba 9
Denver 9
Hải Dương 9
Mexico City 9
Redwood City 9
Cairo 8
Jeddah 8
Lausanne 8
Totale 8.899
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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. 164
5. Caratterizzazione viticola ed enologica 155
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 149
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 146
Anti-carcinogenic effects of olive oil phenols. 143
Antioxidants in virgin olive oil 142
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
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 141
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 138
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 136
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 136
A "high quality" future for extra-virgin olive oil. 135
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 132
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 129
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 128
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 127
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 126
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 123
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 123
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 123
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 121
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 121
Valutazione dell’abuso termico in frigoriferi domestici - Time-temperature abuse in home refrigerators. 120
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). 119
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 118
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 117
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 116
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 115
Characterization of some Italian virgin olive oils in relation to origin area. 113
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 111
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 110
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 109
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 108
Pharmacology of Olive Biophenols. 108
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 108
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 108
Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement. 107
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 107
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 107
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 107
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 106
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 105
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 105
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 105
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 104
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 104
Biological activity of phytocomplexes purified from Beta vulgaris. 103
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 103
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 101
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 100
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 99
Effect of destoned olive cake as animal feed on ewe milk quality. 98
Questa filtrazione s’ha da fare. 98
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 98
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 97
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 96
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino. 96
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. 96
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 95
From the orchard to the virgin olive oil quality: a critical overview. 92
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 91
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 91
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 91
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 91
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 91
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 89
Volatile compounds of virgin olive oil: their importance in the sensory quality. 89
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 89
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 89
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 88
Talco micronizzato. Primi risultati. 88
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 88
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 88
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. 88
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 87
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 87
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 86
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 86
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 85
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 85
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars. 84
Chemical and sensory characterization of olive oil from native Iranian cultivars. 84
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages 84
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. 83
Improvements on olive oil extraction in relation to oil quality 83
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 82
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 82
Composizione degli oli vergini di oliva in relazione a fattori agronomici ed ambientali 82
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 82
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 81
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly 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. 81
Effect of homogenization on the virgin olive oil shelf-life. 80
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 80
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 79
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 79
Chemical constituents of olive products and their biological activity. 78
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation 78
Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments 78
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 77
Totale 10.374
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Categoria #
all - tutte 67.409
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 67.409
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.260 0 220 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
2025/20265.196 416 381 322 746 623 401 838 296 575 436 110 52
2026/2027271 114 157 0 0 0 0 0 0 0 0 0 0
Totale 15.186