CRIS Current Research Information System

GALLINA TOSCHI, TULLIA
 Distribuzione geografica
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Continente #
EU - Europa 23.415
AS - Asia 18.130
NA - Nord America 17.155
AF - Africa 1.435
SA - Sud America 1.426
OC - Oceania 54
Continente sconosciuto - Info sul continente non disponibili 15
Totale 61.630
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Nazione #
US - Stati Uniti d'America 16.835
IT - Italia 9.969
CN - Cina 5.693
SG - Singapore 4.967
GB - Regno Unito 3.735
VN - Vietnam 2.950
DE - Germania 2.303
HK - Hong Kong 1.390
SE - Svezia 1.290
IN - India 1.028
BR - Brasile 984
NL - Olanda 955
FR - Francia 831
RU - Federazione Russa 790
UA - Ucraina 697
KR - Corea 648
IE - Irlanda 559
FI - Finlandia 396
CH - Svizzera 316
ZA - Sudafrica 299
SC - Seychelles 290
JP - Giappone 277
TG - Togo 228
CI - Costa d'Avorio 226
AR - Argentina 218
ES - Italia 216
EE - Estonia 203
AT - Austria 201
PH - Filippine 196
ID - Indonesia 192
JO - Giordania 175
BG - Bulgaria 174
CA - Canada 146
GR - Grecia 135
TR - Turchia 129
PK - Pakistan 126
BE - Belgio 125
PL - Polonia 110
MX - Messico 94
RO - Romania 93
MA - Marocco 90
PT - Portogallo 81
HR - Croazia 67
IR - Iran 67
EC - Ecuador 60
MY - Malesia 55
EG - Egitto 51
AU - Australia 45
NG - Nigeria 39
DZ - Algeria 38
CL - Cile 37
BD - Bangladesh 34
CM - Camerun 34
CO - Colombia 34
PY - Paraguay 32
TN - Tunisia 31
ET - Etiopia 29
CR - Costa Rica 26
CZ - Repubblica Ceca 25
LT - Lituania 24
TW - Taiwan 23
IL - Israele 22
TH - Thailandia 22
UZ - Uzbekistan 22
VE - Venezuela 22
PE - Perù 21
AL - Albania 20
KE - Kenya 19
RS - Serbia 19
LB - Libano 18
GH - Ghana 17
DK - Danimarca 16
HN - Honduras 16
IQ - Iraq 15
SK - Slovacchia (Repubblica Slovacca) 13
LK - Sri Lanka 11
LY - Libia 11
SI - Slovenia 11
BZ - Belize 10
AZ - Azerbaigian 9
MD - Moldavia 9
NZ - Nuova Zelanda 9
UY - Uruguay 8
BO - Bolivia 7
NI - Nicaragua 7
NO - Norvegia 7
OM - Oman 7
SA - Arabia Saudita 7
DO - Repubblica Dominicana 6
EU - Europa 6
LV - Lettonia 6
PA - Panama 6
A2 - ???statistics.table.value.countryCode.A2??? 5
GE - Georgia 5
HU - Ungheria 5
KZ - Kazakistan 5
NP - Nepal 5
PS - Palestinian Territory 5
AE - Emirati Arabi Uniti 4
AM - Armenia 4
Totale 61.548
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Città #
Singapore 3.219
Southend 3.211
Ashburn 1.816
Hefei 1.462
Chandler 1.378
Hong Kong 1.365
Bologna 1.283
Fairfield 1.114
Santa Clara 1.101
Dong Ket 914
Houston 771
Milan 713
Princeton 709
Wilmington 660
Beijing 650
Rome 602
Seoul 599
Ann Arbor 573
Dallas 570
Seattle 564
Ho Chi Minh City 553
Woodbridge 552
Dublin 545
Boardman 521
Jacksonville 415
Hanoi 407
Munich 348
Cesena 347
Cambridge 344
Nanjing 297
Padova 285
Westminster 278
Helsinki 268
Los Angeles 263
Berlin 255
Tokyo 251
Lomé 228
Abidjan 225
Jinan 219
Bern 216
Turin 201
Frankfurt am Main 199
Buffalo 189
Amman 175
Medford 173
Florence 171
New York 170
Sofia 170
Bengaluru 148
Shenyang 137
Saint Petersburg 132
Vienna 129
Mülheim 127
Redondo Beach 126
Naples 124
Forlì 119
Tianjin 116
Guangzhou 113
Shanghai 111
Bari 106
San Diego 106
Redwood City 102
Hebei 99
Parma 96
Jakarta 95
Council Bluffs 93
Rimini 93
Hyderabad 91
Changsha 88
Des Moines 87
Redmond 86
Brussels 83
Tappahannock 81
São Paulo 80
Verona 77
Hangzhou 76
Amsterdam 74
Chicago 74
Nuremberg 73
Zhengzhou 70
Nanchang 69
Lappeenranta 67
Perugia 67
Phoenix 67
Faisalabad 64
Mahé 64
Dearborn 63
Mumbai 61
Da Nang 58
Falls Church 57
London 55
Olalla 55
Haikou 54
Norwalk 54
Palermo 54
Jiaxing 52
Yubileyny 51
Catania 50
Genoa 47
Haiphong 46
Totale 35.906
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Nome #
L’acqua come ingrediente funzionale dell’olio extravergine di oliva 1.562
L’impregnazione sotto vuoto come tecnica di funzionalizzazione della frutta: studio sulle mele cotogne. 1.240
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 936
Inclusion of the sex/gender variables in sensory analysis of meat products: state-of-art 669
STUDIO IN VITRO DELL’ATTIVITA’ ANTI-FUNGINA DI UN ESTRATTO DI SPIRULINA PLATENSIS: UN NUOVO APPROCCIO PER IL TRATTAMENTO DELLE CANDIDOSI MUCO-CUTANEE? 610
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 393
APPUNTI DI PROCESSO: IL GENDER AUDIT DEL PROGETTO PLOTINA ALL’UNIVERSITÀ DI BOLOGNA 388
Adoption of the SDGs as a Reporting Framework at the Alma Mater Studiorum (University of Bologna) in Italy 387
Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdown 381
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 368
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 360
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 355
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 331
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 324
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 321
IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI 318
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 308
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 289
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 285
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 275
Coffee silverskin: Characterization, possible uses, and safety aspects 273
Methods for volatile analysis and olfactory profiling of food, food waste and by-products 265
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 262
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 257
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 256
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 253
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 243
Fast Detection of 10 Cannabinoids by RP-HPLC-UV Method in Cannabis sativa L 234
In vitro activity of Spirulina platensis water extract against different Candida species isolated from vulvo-vaginal candidiasis cases. 229
SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE 220
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 218
Sweet chestnut (Castanea Sativa Mill.) bark extract: cardiovascular activity and myocyte protection against oxidative damage 218
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 214
BIOTECHNOLOGICAL PRODUCTION OF LACTOBIONIC ACID FROM RICOTTA CHEESE WHEY 214
Uno sguardo alla teriaca. Il sogno, l'invenzione ed il segreto. 210
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 209
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 209
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 206
Sensory and instrumental study of Taralli, a typical Italian bakery product 206
A capacitive technique to assess water content in extra virgin olive oils 205
Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains 205
FOOD CROSSING DISTRICT - Simbiosi industriale: due nuovi alimenti da sottoprodotti ed una mappa delle relative economie circolari in Emilia Romagna 205
Analytical determination of polyphenols in olive oils 200
Identification of new possible lipid biomarkers for beef meat authenticity as related to the sex of animal 200
Aspetti tecnologici e caratteristiche degli oli da olive 199
A Life Cycle Management approach for the innovation in the coffee value chain: The case of silver skin 198
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 197
A novel electrochemical method for olive oil acidity determination 197
An alliance for the protection of plants: The Thematic Group “Plant Health” - DISTAL – UNIBO 197
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 194
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 192
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 191
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 190
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 190
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 190
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent 190
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 189
Cardiac and vascular synergic protective effect of olea Europea L. Leaves and hibiscus sabdariffa L. Flower extracts 188
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 187
Oli d'oliva aromatizzati mediante co-molitura di olive, pepe nero e polpa di frutti d'arancia: caratterizzazione della composizione, proprietà sensoriali ed aspetti di sostenibilità 186
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 185
Investigation of off-odour and off-flavour development in boiled potatoes 185
Summary report on sensory-related socio-economic and sensory science literature about organic food products 184
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 184
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 183
A Peer Inter-laboratory Study of SPME-GC-FID/MS Method for theAnalysis of Volatile Compounds in Virgin Olive Oils for Supporting Panel Test: Extracted Conclusions and Future Directions 183
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 182
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 182
VITA OLEI 181
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 181
Multi-analytical approach for monitoring the freezing process of a milkshake based product 181
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 180
A rapid and reliable method for the measurement of water content in extra virgin olive oil 180
Italian and Spanish commercial tomato sauces for pasta dressing: Study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry 179
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 176
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 175
Detection of Fumonisins in Fresh and Dehydrated Commercial Garlic 175
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 175
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid 173
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 173
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil 172
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 172
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 172
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 172
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 172
Prediction of Camelina FA Composition in Relation to Temperature 171
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 171
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 168
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 168
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 168
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 168
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 168
Italian Journal of Food Science 168
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 168
Effects of turmeric powder on intestinal and biliary functions: The influence of curcuminoids concentration on spontaneous contractility 166
L'impiego energetico della sansa disoleata 166
Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study 166
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil 165
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 165
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 164
Totale 25.553
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Categoria #
all - tutte 158.562
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 158.562
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20214.718 0 0 0 0 0 400 320 594 990 451 393 1.570
2021/20226.720 639 311 409 408 693 426 300 502 378 291 1.257 1.106
2022/20238.061 771 1.007 445 889 608 610 393 509 1.250 319 671 589
2023/20245.289 260 479 336 387 466 643 443 465 302 563 512 433
2024/202513.340 638 1.529 1.036 977 1.999 727 1.243 640 614 902 837 2.198
2025/202614.160 2.214 3.033 2.762 2.108 2.697 1.346 0 0 0 0 0 0
Totale 63.070