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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 3.102
EU - Europa 2.860
AS - Asia 552
SA - Sud America 5
AF - Africa 3
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 1
Totale 6.526
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Nazione #
US - Stati Uniti d'America 3.099
IE - Irlanda 624
UA - Ucraina 573
IT - Italia 537
SE - Svezia 428
HK - Hong Kong 269
FI - Finlandia 170
DE - Germania 163
RU - Federazione Russa 139
VN - Vietnam 126
GB - Regno Unito 113
CN - Cina 103
FR - Francia 28
CH - Svizzera 18
TR - Turchia 15
AT - Austria 14
BE - Belgio 13
SG - Singapore 11
PL - Polonia 10
NL - Olanda 9
LB - Libano 8
GR - Grecia 7
ES - Italia 6
UZ - Uzbekistan 6
IR - Iran 5
BG - Bulgaria 3
BR - Brasile 3
EU - Europa 3
KR - Corea 3
CA - Canada 2
IN - India 2
AU - Australia 1
BS - Bahamas 1
CI - Costa d'Avorio 1
CL - Cile 1
CZ - Repubblica Ceca 1
EG - Egitto 1
HR - Croazia 1
IL - Israele 1
JO - Giordania 1
JP - Giappone 1
LI - Liechtenstein 1
ME - Montenegro 1
PT - Portogallo 1
PY - Paraguay 1
TN - Tunisia 1
TW - Taiwan 1
Totale 6.526
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Città #
Chandler 748
Dublin 621
San Mateo 317
Jacksonville 293
Hong Kong 269
Perugia 161
Medford 151
Princeton 151
Dong Ket 124
Wilmington 116
Ann Arbor 92
Andover 80
Beijing 76
Redmond 70
Altamura 65
Fremont 61
Ashburn 48
Saint Petersburg 48
Lawrence 47
Des Moines 36
Helsinki 32
Norwalk 23
Shanghai 22
Falls Church 21
Boardman 20
Los Angeles 17
Woodbridge 17
Moscow 15
Brussels 13
Izmir 13
Philadelphia 12
Rome 12
New York 10
Chicago 9
Dallas 9
Houston 9
Redwood City 9
Catania 8
Lausanne 8
Milan 8
Auburn Hills 7
Florence 7
Cesena 6
Den Haag 6
Torino 6
Iseo 5
Mihan 5
San Paolo di Civitate 5
Seveso 5
Alfianello 4
Arezzo 4
Gubbio 4
Lacchiarella 4
Marcilly-en-Bassigny 4
Mcallen 4
Montmeló 4
Pisa 4
San Diego 4
Amsterdam 3
Bari 3
Bologna 3
Chieti 3
Città Di Castello 3
Edinburgh 3
Enna 3
Foligno 3
Frankfurt am Main 3
Genova 3
Napoli 3
Sennori 3
Seoul 3
Terni 3
Torremaggiore 3
Viterbo 3
Antea 2
Apice 2
Bitetto 2
Bournemouth 2
Camden 2
Campi Bisenzio 2
Cassino 2
Cassola 2
Castel 2
Cefalù 2
Frankfurt Am Main 2
Incisa 2
Kiev 2
Lappeenranta 2
Leawood 2
Licenza 2
Londa 2
Mountain View 2
Nagold 2
Nichelino 2
Padova 2
Palermo 2
Pesaro 2
Simi Valley 2
Todi 2
Abidjan 1
Totale 4.048
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Nome #
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 92
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 88
Antioxidants in virgin olive oil 88
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 87
Valutazione dell’abuso termico in frigoriferi domestici - Time-temperature abuse in home refrigerators. 86
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 86
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 84
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 84
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 84
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. 83
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 76
Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement. 75
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 71
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 70
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 70
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 69
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 69
5. Caratterizzazione viticola ed enologica 69
Anti-carcinogenic effects of olive oil phenols. 69
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 65
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 65
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 64
A "high quality" future for extra-virgin olive oil. 63
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 63
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 62
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). 62
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino. 61
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 60
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 60
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 60
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 59
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 59
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 58
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 58
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 58
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 57
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 55
Talco micronizzato. Primi risultati. 55
Questa filtrazione s’ha da fare. 55
Characterization of some Italian virgin olive oils in relation to origin area. 54
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 54
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 54
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 54
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 54
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 54
Chemical and sensory characterization of olive oil from native Iranian cultivars. 53
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages 53
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 53
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 52
Effect of destoned olive cake as animal feed on ewe milk quality. 51
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 50
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 49
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 49
Biological activity of phytocomplexes purified from Beta vulgaris. 48
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 48
Oil quality of olive cv. ‘Leccino’ grown under irrigated or dry farmed conditions. 48
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 48
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 48
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 48
Chemical constituents of olive products and their biological activity. 47
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 47
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 47
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 46
Le caratteristiche sensoriali in vini rossi ottenuti da diverse cultivar: caratterizzazione ed evoluzione nel corso dell’invecchiamento in relazione alla composizione fenolica e volatile. 45
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 45
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 45
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. 45
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 44
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 44
New technology in virgin olive oil mechanical extraction process: effect on healthy and sensory properties of oil and on the by-products potential value 43
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 43
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. 42
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 42
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 42
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 42
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. 42
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 42
Pharmacology of Olive Biophenols. 42
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 42
Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). 42
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly 41
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions. 40
Volatile compounds of virgin olive oil: their importance in the sensory quality. 40
From the orchard to the virgin olive oil quality: a critical overview. 40
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 40
Improvements on olive oil extraction in relation to oil quality 40
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 40
Influenza della composizione fenolica sulla qualità degli oli extra vergini di oliva. 39
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 39
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 39
I progressi dell'elaiotecnica 39
La composizione fenolica dell’oliva e dell’olio vergine. 37
Effect of the tree irrigation level on virgin olive oil quality parameters. 37
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 37
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 37
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation 37
Contribution of irrigation and cultivars to volatile profile and sensory attributes of selected virgin olive oils produced in Tunisia. 36
La scelta dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva 36
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 36
Growth inhibition of selected microorganisms by an association of dairy starter cultures and probiotics 36
Totale 5.406
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Categoria #
all - tutte 24.950
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 24.950
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201941 0 0 0 0 0 0 0 0 0 0 39 2
2019/2020648 11 6 79 9 85 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
2023/2024643 71 81 58 18 22 14 150 35 167 26 1 0
Totale 6.937