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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 4.486
EU - Europa 3.709
AS - Asia 2.987
SA - Sud America 587
AF - Africa 47
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
Totale 11.825
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Nazione #
US - Stati Uniti d'America 4.404
SG - Singapore 1.302
IT - Italia 727
IE - Irlanda 630
UA - Ucraina 576
HK - Hong Kong 513
BR - Brasile 496
CN - Cina 471
SE - Svezia 441
RU - Federazione Russa 390
DE - Germania 311
VN - Vietnam 292
FI - Finlandia 221
KR - Corea 212
GB - Regno Unito 162
FR - Francia 48
CA - Canada 39
PL - Polonia 38
MX - Messico 33
TR - Turchia 31
AR - Argentina 29
ES - Italia 28
IN - India 27
NL - Olanda 27
AT - Austria 22
BD - Bangladesh 21
CH - Svizzera 18
EC - Ecuador 18
GR - Grecia 18
ID - Indonesia 16
CO - Colombia 14
BE - Belgio 13
JP - Giappone 13
ZA - Sudafrica 12
IQ - Iraq 11
UZ - Uzbekistan 11
PY - Paraguay 10
CZ - Repubblica Ceca 9
LB - Libano 9
VE - Venezuela 9
AE - Emirati Arabi Uniti 8
PK - Pakistan 8
BG - Bulgaria 7
EG - Egitto 7
SA - Arabia Saudita 7
MA - Marocco 6
AU - Australia 5
CL - Cile 5
IL - Israele 5
IR - Iran 5
JO - Giordania 5
KZ - Kazakistan 5
PT - Portogallo 5
KE - Kenya 4
NP - Nepal 4
TN - Tunisia 4
AO - Angola 3
EU - Europa 3
LT - Lituania 3
PE - Perù 3
UY - Uruguay 3
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
HN - Honduras 2
MD - Moldavia 2
PA - Panama 2
AM - Armenia 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BW - Botswana 1
CD - Congo 1
CG - Congo 1
DK - Danimarca 1
DM - Dominica 1
DZ - Algeria 1
GE - Georgia 1
HR - Croazia 1
IM - Isola di Man 1
IS - Islanda 1
JM - Giamaica 1
KG - Kirghizistan 1
KW - Kuwait 1
LI - Liechtenstein 1
LK - Sri Lanka 1
LV - Lettonia 1
ME - Montenegro 1
ML - Mali 1
MU - Mauritius 1
NA - Namibia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
OM - Oman 1
PS - Palestinian Territory 1
RO - Romania 1
RW - Ruanda 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
Totale 11.823
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Città #
Singapore 781
Chandler 748
Dublin 627
Hong Kong 513
San Mateo 317
Jacksonville 293
Ashburn 249
Boardman 239
Perugia 220
Seoul 210
Santa Clara 203
Medford 151
Princeton 151
Beijing 140
Moscow 130
Dong Ket 124
Wilmington 116
Munich 112
Ann Arbor 92
Los Angeles 81
Andover 80
Piscataway 80
Redmond 70
Altamura 65
Ho Chi Minh City 62
Fremont 61
New York 60
Helsinki 52
São Paulo 51
Saint Petersburg 48
Lawrence 47
Hanoi 40
Des Moines 36
The Dalles 36
Dallas 32
Shanghai 30
Turku 29
Warsaw 27
Rome 25
Norwalk 23
Chicago 21
Falls Church 21
Brooklyn 18
Montreal 18
Rio de Janeiro 18
Woodbridge 17
Frankfurt am Main 16
London 16
Amsterdam 15
Phoenix 15
Belo Horizonte 14
Nuremberg 14
San Francisco 14
Stockholm 14
Brussels 13
Florence 13
Izmir 13
Milan 13
Athens 12
Haiphong 12
Houston 12
Philadelphia 12
Chennai 11
Poplar 11
Tokyo 11
Catania 10
Columbus 10
Guayaquil 10
Hefei 10
Atlanta 9
Boston 9
Campinas 9
Curitiba 9
Redwood City 9
Asunción 8
Bari 8
Lausanne 8
Palermo 8
Porto Alegre 8
Ankara 7
Auburn Hills 7
Council Bluffs 7
Hải Dương 7
Johannesburg 7
Mumbai 7
Paris 7
Secaucus 7
Cairo 6
Cesena 6
Da Nang 6
Den Haag 6
Denver 6
Manchester 6
Mexico City 6
Orem 6
Riyadh 6
Torino 6
Toronto 6
Biên Hòa 5
Bogotá 5
Totale 7.072
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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. 145
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 127
5. Caratterizzazione viticola ed enologica 126
Antioxidants in virgin olive oil 126
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 125
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 122
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 120
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 118
Anti-carcinogenic effects of olive oil phenols. 114
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 113
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 113
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 111
A "high quality" future for extra-virgin olive oil. 111
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 110
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 108
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 106
Valutazione dell’abuso termico in frigoriferi domestici - Time-temperature abuse in home refrigerators. 106
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 105
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). 102
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 102
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 99
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 98
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 98
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 98
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 98
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 97
Characterization of some Italian virgin olive oils in relation to origin area. 97
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 96
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 96
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 94
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 94
Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement. 93
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 92
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 91
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 91
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 90
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 90
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 89
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino. 88
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 88
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 88
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 88
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 87
Questa filtrazione s’ha da fare. 86
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 86
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 86
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 85
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 84
Effect of destoned olive cake as animal feed on ewe milk quality. 84
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 83
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 83
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 83
Biological activity of phytocomplexes purified from Beta vulgaris. 82
Volatile compounds of virgin olive oil: their importance in the sensory quality. 82
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 82
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 81
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 81
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 80
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 79
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 78
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 78
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. 77
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 77
Chemical and sensory characterization of olive oil from native Iranian cultivars. 76
Talco micronizzato. Primi risultati. 76
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. 76
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 75
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 75
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 74
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 74
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 73
From the orchard to the virgin olive oil quality: a critical overview. 73
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 73
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 72
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages 72
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 71
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. 70
Chemical constituents of olive products and their biological activity. 70
Composizione degli oli vergini di oliva in relazione a fattori agronomici ed ambientali 70
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 70
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 70
Effect of homogenization on the virgin olive oil shelf-life. 69
Improvements on olive oil extraction in relation to oil quality 69
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 69
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 68
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 68
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 67
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly 67
Pharmacology of Olive Biophenols. 66
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 65
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 65
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 65
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 65
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 65
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 64
Effect of destoned olive cake as animal feed on ewe milk quality. 63
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 62
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. 61
Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro. 61
Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. 61
Totale 8.637
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Categoria #
all - tutte 55.284
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 55.284
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021693 0 0 0 0 0 160 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
2024/20252.515 61 238 60 178 337 77 130 146 476 137 410 265
2025/20262.595 416 381 322 746 623 107 0 0 0 0 0 0
Totale 12.314