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

SELVAGGINI, Roberto
 Distribuzione geografica
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Continente #
NA - Nord America 6.880
EU - Europa 4.442
AS - Asia 4.041
SA - Sud America 800
Continente sconosciuto - Info sul continente non disponibili 513
AF - Africa 101
OC - Oceania 7
Totale 16.784
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Nazione #
US - Stati Uniti d'America 6.647
SG - Singapore 1.844
IT - Italia 964
IE - Irlanda 633
BR - Brasile 600
UA - Ucraina 583
CN - Cina 572
HK - Hong Kong 552
RU - Federazione Russa 551
SE - Svezia 446
VN - Vietnam 370
DE - Germania 333
FI - Finlandia 236
FR - Francia 230
KR - Corea 212
GB - Regno Unito 199
CA - Canada 92
IN - India 79
BD - Bangladesh 77
TR - Turchia 65
AR - Argentina 56
MX - Messico 48
NL - Olanda 47
IQ - Iraq 46
PL - Polonia 45
ES - Italia 39
EC - Ecuador 32
CO - Colombia 29
VE - Venezuela 27
ID - Indonesia 24
AT - Austria 23
PK - Pakistan 21
SA - Arabia Saudita 21
GR - Grecia 20
ZA - Sudafrica 20
CH - Svizzera 18
CL - Cile 18
JP - Giappone 18
PH - Filippine 18
PY - Paraguay 18
UZ - Uzbekistan 18
CR - Costa Rica 16
NI - Nicaragua 15
LB - Libano 14
MA - Marocco 14
BE - Belgio 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
HN - Honduras 8
IL - Israele 8
KE - Kenya 8
PE - Perù 8
UY - Uruguay 8
BG - Bulgaria 7
GT - Guatemala 7
JM - Giamaica 7
KZ - Kazakistan 7
MY - Malesia 7
AU - Australia 6
CW - ???statistics.table.value.countryCode.CW??? 6
ET - Etiopia 6
GP - Guadalupe 6
IR - Iran 6
SV - El Salvador 6
SY - Repubblica araba siriana 6
EE - Estonia 5
NP - Nepal 5
PR - Porto Rico 5
TT - Trinidad e Tobago 5
BH - Bahrain 4
BO - Bolivia 4
LT - Lituania 4
TH - Thailandia 4
AO - Angola 3
AZ - Azerbaigian 3
BB - Barbados 3
CI - Costa d'Avorio 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EU - Europa 3
PA - Panama 3
TW - Taiwan 3
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
BY - Bielorussia 2
GE - Georgia 2
HR - Croazia 2
HU - Ungheria 2
KW - Kuwait 2
LK - Sri Lanka 2
MD - Moldavia 2
ME - Montenegro 2
MN - Mongolia 2
MU - Mauritius 2
MZ - Mozambico 2
Totale 16.240
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Città #
Singapore 1.249
Ashburn 825
Chandler 748
Dublin 629
San Jose 578
Hong Kong 550
San Mateo 317
Jacksonville 294
Santa Clara 283
Boardman 242
Perugia 232
Council Bluffs 218
Seoul 210
Moscow 206
Princeton 170
Beijing 169
Lauterbourg 155
Medford 152
Dong Ket 124
Wilmington 116
Munich 114
Los Angeles 111
Ann Arbor 93
New York 91
Ho Chi Minh City 88
Piscataway 83
São Paulo 82
Andover 80
The Dalles 74
Redmond 70
Altamura 65
Helsinki 65
Fremont 61
Hanoi 58
Rome 53
Saint Petersburg 48
Lawrence 47
Dallas 46
Des Moines 38
Orem 35
North Bergen 32
Shanghai 32
Chicago 30
Warsaw 30
Turku 29
Frankfurt am Main 27
Phoenix 27
Amsterdam 25
Florence 24
Milan 24
Montreal 24
London 23
Norwalk 23
Falls Church 21
Rio de Janeiro 21
Brooklyn 20
Atlanta 19
Baghdad 19
Chennai 19
Naples 19
Nuremberg 19
Philadelphia 19
Izmir 17
San Francisco 17
Woodbridge 17
Belo Horizonte 16
Stockholm 16
Tokyo 16
Toronto 16
Haiphong 15
Houston 15
Managua 15
Bari 14
Paris 14
Athens 13
Brussels 13
Charlotte 13
Denver 13
Dhaka 13
Guayaquil 13
Palermo 13
Poplar 13
Riyadh 12
San José 12
Tashkent 12
Ankara 11
Asunción 11
Buffalo 11
Catania 11
Columbus 11
Bologna 10
Boston 10
Campinas 10
Caracas 10
Hefei 10
Johannesburg 10
New Delhi 10
Turin 10
Amman 9
Curitiba 9
Totale 9.876
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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. 179
5. Caratterizzazione viticola ed enologica 172
Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards 161
Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? 159
Effetto di alcuni parametri tecnologici dell’estrazione meccanica sulla qualità degli oli vergini di oliva. 158
A "high quality" future for extra-virgin olive oil. 156
Anti-carcinogenic effects of olive oil phenols. 155
Caratterizzazione di vini rossi monovarietali ottenuti da alcuni vitigni italiani: evoluzione dei parametri chimici e sensoriali durante l’invecchiamento. 153
Antioxidants in virgin olive oil 152
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. 152
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro. 150
Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil. 149
Characterisation of Sicilian virgin olive oils: phenolic and volatile compounds as markers 147
Incremento del contenuto in polifenoli in un olio extra vergine di oliva (EVOO) a seguito di biofortificazione di piante di olivo con selenio (Se). 144
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. 144
Applicazione di alcuni markers di qualità per la caratterizzazione genetica e geografica degli oli extravergini di oliva italiani 140
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality. 137
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. 133
Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. 133
Valutazione dell’abuso termico in frigoriferi domestici - Time-temperature abuse in home refrigerators. 132
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. 132
Characterization of some Italian virgin olive oils in relation to origin area. 131
Applicazione di HS-SPME-GC/MS e GC-Olfattometria nella definizione di alcune note aromatiche degli oli vergini di oliva. 131
A new approach to the malaxation management using head-space sensors in virgin olive oil production. 130
Characterisation of monovarietal red wines from native Italian grape cultivars and their chemical and sensory evolution during ageing. 128
Effect of some technological parameters of mechanical extraction process on the flavour components of virgin olive oil. 127
Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. 127
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). 125
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil 125
Application of Head-Space sensors in the malaxation management to improve in virgin olive oil quality. 124
Pharmacology of Olive Biophenols. 124
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. 122
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. 120
Effect of an olive phenolic extract on the quality of vegetable oils during frying. 120
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil. 119
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici. 118
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. 117
Discrimination of the genetic and geographic origin of virgin olive oil using phenolic and volatile compounds as markers. 117
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 115
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils Cv. Leccino. 114
Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. 112
HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil. 111
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. 111
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes. 111
Biological activity of phytocomplexes purified from Beta vulgaris. 110
Time/temperature recording with data-loggers and development of a specific software for cumulative abuse measurement. 110
Aspetti tecnologici della qualità dell’olio legati al miglioramento genetico 110
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. 109
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo. 108
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil. 108
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. 107
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. 107
Extra virgin olive oil and its co-products: Technologies for facing new sector challenges. 106
Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters. 105
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. 103
Talco micronizzato. Primi risultati. 102
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives. 102
Effect of destoned olive cake as animal feed on ewe milk quality. 101
Questa filtrazione s’ha da fare. 101
Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars. 101
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality. 100
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process. 100
Volatile compounds of virgin olive oil: their importance in the sensory quality. 99
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino. 99
From the orchard to the virgin olive oil quality: a critical overview. 98
Chemical composition, antioxidant activity, and sensory characterization of commercial pomegranate juices. 98
L’assetto fenolico di uve rosse e di vini rossi di rilevanza nazionale. 97
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. 97
Caratterizzazione chimica e sensoriale di oli monovarietali da varietà autoctone marchigiane. 97
The Effect of Diverse Agricultural and Technological Factors on Olive Oil Quality and Yield. 97
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars. 96
Improvements on olive oil extraction in relation to oil quality 96
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. 95
Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea. 95
Characterization of phenolic and volatile compounds of Sicilian virgin olive oils produced from native cultivars 95
Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio. 95
Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 94
Effetto della temperatura in gramolatura con scambio gassoso controllato sui parametri qualitativi degli oli vergini di oliva 94
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese 94
Standardizzazione del processo di deamarizzazione biologica per il miglioramento della qualità delle olive da tavola di varietà italiane 93
Innovazione e Multifunzionalità nell’impresa agricola. Nuovi processi per migliorare l’efficienza della filiera olivicola 93
Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages 92
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. 92
Evoluzione delle caratteristiche sensoriali di oli extra vergini di oliva nel corso della loro conservazione in bottiglia. 91
HS-SPME-GC/MS and electronic nose: application to the discrimination of typical Italian olive oils. 91
Chemical and sensory characterization of olive oil from native Iranian cultivars. 90
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. 90
Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments 90
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide. 89
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. 89
Ottimizzazione delle condizioni di gramolatura in funzione della qualità dell’olio extra-vergine di oliva. 89
Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. 89
Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time. 89
Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions. 88
Temperature and oxygen concentration during olive paste malaxation process: optimization study according to the phenolic and volatile composition of virgin olive oil 88
Field tests of multiple sensory cues in sex recognition and harassment of a colour polymorphic damselfly 88
The effect of mechanical extraction process in the phenolic composition of virgin olive oil. 86
Influenza dei parametri operativi in gramolatura con scambio gassoso controllato: ottimizzazione in funzione della qualità degli oli vergini di oliva. 86
Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality. 86
New approaches to virgin olive oil quality, technology, and by-products valorization. 86
Totale 11.318
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Categoria #
all - tutte 72.574
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 72.574
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022986 0 0 0 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
2026/20271.869 114 176 307 1.272 0 0 0 0 0 0 0 0
Totale 16.784