CRIS Current Research Information System

LERCKER, GIOVANNI
 Distribuzione geografica
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Continente #
NA - Nord America 9.498
EU - Europa 9.050
AS - Asia 8.973
SA - Sud America 583
AF - Africa 522
Continente sconosciuto - Info sul continente non disponibili 268
OC - Oceania 13
Totale 28.907
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Nazione #
US - Stati Uniti d'America 9.356
CN - Cina 2.497
VN - Vietnam 2.448
IT - Italia 2.339
SG - Singapore 2.217
GB - Regno Unito 2.215
DE - Germania 926
UA - Ucraina 888
FR - Francia 560
SE - Svezia 543
HK - Hong Kong 510
IN - India 438
RU - Federazione Russa 425
BR - Brasile 398
IE - Irlanda 255
NL - Olanda 218
JP - Giappone 201
ZA - Sudafrica 139
EE - Estonia 132
BD - Bangladesh 131
TG - Togo 111
KR - Corea 108
SC - Seychelles 104
FI - Finlandia 102
ES - Italia 98
TR - Turchia 95
AR - Argentina 70
CA - Canada 66
CI - Costa d'Avorio 65
CH - Svizzera 54
BG - Bulgaria 50
JO - Giordania 45
BE - Belgio 42
PT - Portogallo 41
MX - Messico 38
TH - Thailandia 37
PL - Polonia 36
GR - Grecia 35
PE - Perù 35
PH - Filippine 33
ID - Indonesia 32
EC - Ecuador 30
IQ - Iraq 26
NG - Nigeria 25
TW - Taiwan 24
PK - Pakistan 22
UZ - Uzbekistan 17
CO - Colombia 16
HR - Croazia 16
LB - Libano 16
IR - Iran 14
PY - Paraguay 14
CZ - Repubblica Ceca 13
DZ - Algeria 13
MA - Marocco 13
EG - Egitto 12
RO - Romania 11
SA - Arabia Saudita 11
AT - Austria 10
AU - Australia 10
JM - Giamaica 10
ET - Etiopia 9
HU - Ungheria 9
MY - Malesia 9
CL - Cile 7
LT - Lituania 7
TN - Tunisia 7
DK - Danimarca 6
GH - Ghana 6
KE - Kenya 6
MD - Moldavia 6
SY - Repubblica araba siriana 6
TT - Trinidad e Tobago 6
OM - Oman 5
UY - Uruguay 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
CR - Costa Rica 4
HN - Honduras 4
IL - Israele 4
NP - Nepal 4
PS - Palestinian Territory 4
AL - Albania 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
KH - Cambogia 3
NZ - Nuova Zelanda 3
RS - Serbia 3
SN - Senegal 3
AZ - Azerbaigian 2
EU - Europa 2
GT - Guatemala 2
LK - Sri Lanka 2
MU - Mauritius 2
NO - Norvegia 2
PA - Panama 2
PR - Porto Rico 2
QA - Qatar 2
AG - Antigua e Barbuda 1
AM - Armenia 1
Totale 28.620
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Città #
Southend 1.947
Singapore 1.576
Ashburn 718
Jacksonville 642
San Jose 603
Fairfield 574
Ho Chi Minh City 543
Santa Clara 523
Chandler 513
Hanoi 492
Hong Kong 482
Houston 449
Princeton 378
Wilmington 375
Council Bluffs 351
Dong Ket 347
Ann Arbor 297
Hefei 290
Woodbridge 286
Beijing 268
Seattle 258
Dublin 248
Boardman 230
Cambridge 197
Nanjing 196
Lauterbourg 186
Padova 181
Westminster 173
Tokyo 172
Los Angeles 150
Milan 139
Bologna 136
Berlin 126
Rome 125
Dallas 120
Lomé 111
Mülheim 107
Jinan 104
Saint Petersburg 102
Shenyang 94
Helsinki 90
Buffalo 81
New York 79
Medford 75
Mahé 73
Nanchang 72
Seoul 72
Tianjin 71
Guangzhou 70
Hebei 68
Haiphong 65
Abidjan 63
Da Nang 59
Shanghai 59
Dearborn 58
Changsha 55
Naples 54
Sofia 50
Amman 44
Bari 43
Hangzhou 42
Turin 42
Redwood City 41
São Paulo 41
Zhengzhou 39
Florence 38
Palermo 37
Phoenix 37
Brussels 36
Hải Dương 36
San Diego 36
Ha Long 35
San Francisco 33
Bern 32
Redondo Beach 31
Verona 31
Des Moines 30
The Dalles 30
Frankfurt am Main 29
Perugia 29
Spin 29
Thái Nguyên 29
Atlanta 28
Chicago 28
Istanbul 28
Haikou 27
Can Tho 26
Jiaxing 25
Biên Hòa 24
Catania 24
Ninh Bình 24
Quận Bình Thạnh 24
Bangkok 23
Bengaluru 23
Falls Church 23
London 23
Orem 23
Yubileyny 23
Amsterdam 21
Bắc Giang 21
Totale 17.311
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Nome #
Effects of lipids on the quality of commercial frozen ready pasta meals 605
Cholesterol photosensitized oxidation in food and biological systems 393
Dalle olive all'olio: un viaggio alla scoperta del più nobile dei condimenti 349
Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH 322
Effetto dell’arricchimento in α-acido linolenico ed acido linoleico coniugato sulla stabilità ossidativa di prodotti lattiero-caseari di diversa specie 310
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 309
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 295
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 289
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 283
Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino 261
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 252
Plasma and liver levels of phytosterols and occurrence of cholestasis in rats nourisched parenterally, enterally and orally 246
Lo squalene: la molecola più abbondante nella componente minoritaria dell’olio extravergine di oliva. Effetti e ruolo salutistico 239
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry 232
La gelatina rele: origine, proprietà e composizione 231
Aspetti tecnologici e caratteristiche degli oli da olive 231
Investigation of off-odour and off-flavour development in boiled potatoes 229
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 225
Distribution of phytosterols in plasma and liver of rats nourished by different routes and effects on liver function 219
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 219
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 216
Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology 212
Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability 209
Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms. 207
Characterization of the lipids from human renal and urothelial neoplasms, by magnetic resonance spectroscopy and chromatography 205
Cholesterol oxidation in pasta produced wih eggs of different origin 203
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid 202
Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous 200
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 199
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 199
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 198
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 197
Characterization of the sterol fraction of barley grains obtained with two different organic agricultural systems 196
Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334 196
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 195
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 195
Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix 193
Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks 192
Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. 192
Effects of different breeding and feeding systems on lipid oxidation of freeze-dried egg yolks 191
Caratteristiche Nutrizionali 189
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 187
Thiobarbituric acid reactive substances in flavored phytosterol‑enriched drinking yogurts during storage: formation and matrix interferences 187
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 186
The Role of Extra Virgin Olive Oil Phenolic Fraction in Autoxidation Process Catalyzed by Copper Ion 185
Formazione di un Panel per l’analisi sensoriale di mele fresche e trasformate 185
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 181
Sterol oxidation in ready-to-eat infant foods during storage 180
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 180
Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling 180
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 179
Caratteristiche nutrizionali 179
Determination of Coenzyme Q10 in Functional and Neoplastic Human Renal Tissues. 179
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 178
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 178
Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration 178
Il grasso del latte: membrane, composizione e struttura 178
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions 175
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 175
Phytosterol oxidation in oil-in-water emulsion and bulk oil 174
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 173
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici 172
Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil 172
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 170
Effect of dietary supplementation on lipid photoxidation in beef meat, during storage under commercial retail conditions 170
Stabilità ossidativa di oli di oli di oliva vergini ottenuti in regime di agricoltura biologica, integrata e convenzionale 169
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 169
Effect of olive fruit freezing on oxidative stability of virgin olive oil 168
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 168
Comparison of Fast GC/MS and conventional GC/MS for the determination of cholesterol oxidation products 167
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 167
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 166
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 166
Health-related lipid components of sardines as affected by photoxidation 165
Chemical performance of vegetable oils in repeated deep frying process 165
Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis 165
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 164
Kinetics of 25-hydroperoxy-cholesterol formation during photo-oxidation of crystalline cholesterol 164
I composti a struttura fenolica, componenti minoritari esclusivi dell’olio extravergine e il loro ruolo salutistico 164
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants 162
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 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 162
Sterol oxidation in ready-to-eat infant foods 161
Biochemical and histopathological effects of dietary oxidized cholesterol in rats 161
La ossidazione delle sostanze grasse 161
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 161
Freezing storage can affect the oxidative stability of not filtered extra-virgin olive oils 160
Azioni e limiti degli antiossidanti negli alimenti 160
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) 160
Qualità e purezza di oli extravergini di oliva: applicazione di idonei parametri analitici 159
Effect of microwave heating on fatty acid methyl esters, as related to their unsaturation degree 159
Effect of olive freezing on phenolic content and oxidative stability of virgin olive oil 158
Determination of oxidized fatty acids (OFA) of different feeding fats obtained from waste or by-products of the food chain 158
Effect of dietary supplementation on the photoxidative stability of lipids from beef meat, during storage under commercial retail conditions 158
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 158
Cholesterol oxidation in traditional Mexican dried and deep fried food products 157
Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars 157
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 155
Definizione di qualità 155
Valutazione dell'influenza di una conservazione casalinga sulla shelf-life di oli extra vergini di oliva 152
Totale 19.869
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Categoria #
all - tutte 73.249
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 73.249
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.546 0 162 181 227 263 202 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
2025/20268.776 791 1.260 779 545 989 563 849 395 1.287 518 423 377
2026/2027731 304 427 0 0 0 0 0 0 0 0 0 0
Totale 28.907