CRIS Current Research Information System

LERCKER, GIOVANNI
 Distribuzione geografica
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Continente #
EU - Europa 8.846
AS - Asia 8.778
NA - Nord America 8.343
SA - Sud America 572
AF - Africa 514
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 3
Totale 27.068
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Nazione #
US - Stati Uniti d'America 8.259
CN - Cina 2.471
VN - Vietnam 2.444
GB - Regno Unito 2.213
SG - Singapore 2.176
IT - Italia 2.168
DE - Germania 924
UA - Ucraina 888
FR - Francia 559
SE - Svezia 542
HK - Hong Kong 492
IN - India 438
RU - Federazione Russa 425
BR - Brasile 395
IE - Irlanda 254
NL - Olanda 214
JP - Giappone 201
ZA - Sudafrica 139
EE - Estonia 132
TG - Togo 111
KR - Corea 108
FI - Finlandia 101
SC - Seychelles 100
TR - Turchia 94
ES - Italia 93
AR - Argentina 68
CI - Costa d'Avorio 65
CH - Svizzera 53
BG - Bulgaria 50
JO - Giordania 45
BE - Belgio 42
CA - Canada 38
PT - Portogallo 38
TH - Thailandia 37
PE - Perù 34
MX - Messico 33
PH - Filippine 33
GR - Grecia 32
ID - Indonesia 31
PL - Polonia 30
BD - Bangladesh 29
EC - Ecuador 29
IQ - Iraq 26
NG - Nigeria 25
TW - Taiwan 24
PK - Pakistan 21
UZ - Uzbekistan 17
HR - Croazia 16
LB - Libano 16
IR - Iran 14
PY - Paraguay 14
CO - Colombia 13
CZ - Repubblica Ceca 13
MA - Marocco 12
DZ - Algeria 11
EG - Egitto 11
RO - Romania 11
SA - Arabia Saudita 11
AT - Austria 10
AU - Australia 9
ET - Etiopia 9
HU - Ungheria 9
MY - Malesia 8
CL - Cile 7
LT - Lituania 7
TN - Tunisia 7
DK - Danimarca 6
GH - Ghana 6
KE - Kenya 6
SY - Repubblica araba siriana 6
OM - Oman 5
UY - Uruguay 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
IL - Israele 4
MD - Moldavia 4
NP - Nepal 4
PS - Palestinian Territory 4
AL - Albania 3
DO - Repubblica Dominicana 3
JM - Giamaica 3
KH - Cambogia 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SN - Senegal 3
AZ - Azerbaigian 2
BO - Bolivia 2
EU - Europa 2
HN - Honduras 2
LK - Sri Lanka 2
MU - Mauritius 2
NO - Norvegia 2
PA - Panama 2
QA - Qatar 2
AM - Armenia 1
AO - Angola 1
BN - Brunei Darussalam 1
BW - Botswana 1
CM - Camerun 1
CR - Costa Rica 1
Totale 27.053
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Città #
Southend 1.947
Singapore 1.538
Ashburn 656
Jacksonville 642
Fairfield 574
Ho Chi Minh City 540
Chandler 513
Hanoi 492
San Jose 491
Santa Clara 487
Hong Kong 467
Houston 446
Princeton 378
Wilmington 374
Dong Ket 347
Ann Arbor 297
Hefei 290
Woodbridge 286
Seattle 257
Beijing 256
Dublin 248
Boardman 227
Nanjing 196
Cambridge 195
Lauterbourg 186
Padova 181
Westminster 173
Tokyo 172
Los Angeles 134
Bologna 127
Berlin 126
Milan 126
Lomé 111
Rome 108
Mülheim 107
Jinan 104
Saint Petersburg 102
Shenyang 94
Dallas 90
Helsinki 90
Buffalo 76
Medford 75
Mahé 73
Nanchang 72
Seoul 72
Tianjin 71
Guangzhou 70
Hebei 68
Haiphong 65
Abidjan 63
Da Nang 59
Dearborn 58
Shanghai 57
Changsha 55
Sofia 50
New York 45
Amman 44
Naples 44
Hangzhou 42
Bari 41
Redwood City 41
Turin 40
São Paulo 39
Zhengzhou 39
Brussels 36
Hải Dương 36
Palermo 36
San Diego 36
Ha Long 35
Florence 33
Bern 32
Redondo Beach 31
The Dalles 30
Verona 30
Des Moines 29
Perugia 29
Phoenix 29
Spin 29
Thái Nguyên 29
Frankfurt am Main 28
Istanbul 28
Haikou 27
Can Tho 26
Jiaxing 25
Biên Hòa 24
Ninh Bình 24
Quận Bình Thạnh 24
Bangkok 23
Bengaluru 23
Catania 23
Falls Church 23
London 23
Yubileyny 23
Chicago 22
Amsterdam 21
Atlanta 21
Bắc Giang 21
Chengdu 21
Lima 21
Lanzhou 20
Totale 16.505
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Nome #
Effects of lipids on the quality of commercial frozen ready pasta meals 600
Cholesterol photosensitized oxidation in food and biological systems 391
Dalle olive all'olio: un viaggio alla scoperta del più nobile dei condimenti 332
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 301
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 292
Effetto dell’arricchimento in α-acido linolenico ed acido linoleico coniugato sulla stabilità ossidativa di prodotti lattiero-caseari di diversa specie 288
Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH 282
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 269
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 261
Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino 247
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry 229
Aspetti tecnologici e caratteristiche degli oli da olive 218
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 214
Distribution of phytosterols in plasma and liver of rats nourished by different routes and effects on liver function 214
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 213
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 207
La gelatina rele: origine, proprietà e composizione 204
Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability 204
Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology 204
Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms. 202
Investigation of off-odour and off-flavour development in boiled potatoes 199
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid 195
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 194
Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334 193
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 192
Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous 192
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 190
Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix 189
Lo squalene: la molecola più abbondante nella componente minoritaria dell’olio extravergine di oliva. Effetti e ruolo salutistico 188
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 187
Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. 186
Characterization of the lipids from human renal and urothelial neoplasms, by magnetic resonance spectroscopy and chromatography 186
Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks 185
Thiobarbituric acid reactive substances in flavored phytosterol‑enriched drinking yogurts during storage: formation and matrix interferences 183
Cholesterol oxidation in pasta produced wih eggs of different origin 182
Effects of different breeding and feeding systems on lipid oxidation of freeze-dried egg yolks 182
Caratteristiche Nutrizionali 182
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 181
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 180
Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra-virgin olive oil, obtained by different industrial processing systems 179
Characterization of the sterol fraction of barley grains obtained with two different organic agricultural systems 179
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 177
Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling 177
Plasma and liver levels of phytosterols and occurrence of cholestasis in rats nourisched parenterally, enterally and orally 176
Formazione di un Panel per l’analisi sensoriale di mele fresche e trasformate 175
Determination of Coenzyme Q10 in Functional and Neoplastic Human Renal Tissues. 175
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 174
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 174
Analytical Comparison of Phenolic Fraction by HPLC-DAD/MSD of Extra Virgin Olive Oils Produced from Olives Made in S. Marino Republic Area Picked at Different Ripening Degree 174
Sterol oxidation in ready-to-eat infant foods during storage 173
Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration 173
Caratteristiche nutrizionali 172
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 171
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 169
Il grasso del latte: membrane, composizione e struttura 169
Effect of dietary supplementation on lipid photoxidation in beef meat, during storage under commercial retail conditions 168
Phytosterol oxidation in oil-in-water emulsion and bulk oil 167
Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil 167
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 167
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici 166
Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade 166
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 165
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 165
Stabilità ossidativa di oli di oli di oliva vergini ottenuti in regime di agricoltura biologica, integrata e convenzionale 164
Effect of olive fruit freezing on oxidative stability of virgin olive oil 164
Fatty co- and by-products from the food chain used for animal feedings: effects on the trans fatty acid and conjugated linoleic acid contents of poultry and rabbit 163
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 163
Qualitative phenolic profile (HPLC-DAD-MS) from olive oil mill waste waters at different states of storage and evaluation of hydrolysis process as a pretreatment to recover their antioxidants 162
Comparison of Fast GC/MS and conventional GC/MS for the determination of cholesterol oxidation products 162
Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach 161
Health-related lipid components of sardines as affected by photoxidation 161
Kinetics of 25-hydroperoxy-cholesterol formation during photo-oxidation of crystalline cholesterol 160
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants 159
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 159
Some suggestions for the producers after the simulation of an oil journey: the risk can be oxidation. The Food Supply Chain project at Bologna University 159
Biochemical and histopathological effects of dietary oxidized cholesterol in rats 158
La ossidazione delle sostanze grasse 158
Freezing storage can affect the oxidative stability of not filtered extra-virgin olive oils 156
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 156
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions 155
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 155
Effect of olive freezing on phenolic content and oxidative stability of virgin olive oil 154
Effect of dietary supplementation on the photoxidative stability of lipids from beef meat, during storage under commercial retail conditions 154
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 154
Azioni e limiti degli antiossidanti negli alimenti 153
Cholesterol oxidation in traditional Mexican dried and deep fried food products 152
Metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva commerciali (Application of analytical methods to determine mildly deodorized olive oils in commercial extra virgin olive oils) 152
Chemical performance of vegetable oils in repeated deep frying process 152
Determination of oxidized fatty acids (OFA) of different feeding fats obtained from waste or by-products of the food chain 151
Qualità e purezza di oli extravergini di oliva: applicazione di idonei parametri analitici 151
Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars 150
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 150
Valutazione dell'influenza di una conservazione casalinga sulla shelf-life di oli extra vergini di oliva 149
Definizione di qualità 149
Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis 149
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 148
Conservazione e trasformazione delle carni. 146
Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties 145
I composti a struttura fenolica, componenti minoritari esclusivi dell’olio extravergine e il loro ruolo salutistico 145
Sterol oxidation in ready-to-eat infant foods 144
Totale 18.779
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Categoria #
all - tutte 66.303
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 66.303
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.141 0 0 0 0 0 0 0 0 0 214 186 741
2021/20222.717 171 162 181 227 263 202 96 177 97 98 518 525
2022/20232.948 363 422 165 345 188 189 99 144 457 91 305 180
2023/20241.137 76 137 63 94 99 162 98 92 58 106 77 75
2024/20253.626 211 619 337 219 732 195 240 125 61 204 100 583
2025/20267.932 791 1.260 779 545 989 563 849 395 1.287 474 0 0
Totale 27.332