CRIS Current Research Information System

LERCKER, GIOVANNI
 Distribuzione geografica
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Continente #
EU - Europa 8.380
NA - Nord America 7.510
AS - Asia 7.103
SA - Sud America 527
AF - Africa 484
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 3
Totale 24.017
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Nazione #
US - Stati Uniti d'America 7.444
GB - Regno Unito 2.196
CN - Cina 2.041
IT - Italia 2.027
SG - Singapore 1.937
VN - Vietnam 1.763
DE - Germania 908
UA - Ucraina 887
SE - Svezia 540
HK - Hong Kong 445
RU - Federazione Russa 422
IN - India 394
BR - Brasile 371
FR - Francia 356
IE - Irlanda 251
NL - Olanda 208
JP - Giappone 182
ZA - Sudafrica 134
EE - Estonia 132
TG - Togo 111
SC - Seychelles 100
KR - Corea 93
ES - Italia 87
TR - Turchia 66
CI - Costa d'Avorio 64
AR - Argentina 63
FI - Finlandia 59
CH - Svizzera 53
BG - Bulgaria 50
BE - Belgio 40
JO - Giordania 38
PE - Perù 33
CA - Canada 29
PT - Portogallo 29
MX - Messico 28
GR - Grecia 26
ID - Indonesia 26
EC - Ecuador 25
NG - Nigeria 24
PL - Polonia 24
HR - Croazia 16
IR - Iran 14
CZ - Repubblica Ceca 13
LB - Libano 13
CO - Colombia 11
PY - Paraguay 11
RO - Romania 11
TH - Thailandia 11
BD - Bangladesh 10
UZ - Uzbekistan 10
AT - Austria 9
HU - Ungheria 9
MA - Marocco 9
AU - Australia 8
EG - Egitto 8
TW - Taiwan 8
DZ - Algeria 7
IQ - Iraq 7
DK - Danimarca 6
GH - Ghana 6
LT - Lituania 6
PK - Pakistan 6
MY - Malesia 5
SY - Repubblica araba siriana 5
CL - Cile 4
IL - Israele 4
KE - Kenya 4
MD - Moldavia 4
OM - Oman 4
PH - Filippine 4
TN - Tunisia 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
ET - Etiopia 3
KH - Cambogia 3
RS - Serbia 3
SN - Senegal 3
VE - Venezuela 3
BO - Bolivia 2
DO - Repubblica Dominicana 2
EU - Europa 2
HN - Honduras 2
LK - Sri Lanka 2
MU - Mauritius 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PA - Panama 2
SA - Arabia Saudita 2
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
BW - Botswana 1
DM - Dominica 1
GA - Gabon 1
GE - Georgia 1
GL - Groenlandia 1
GM - Gambi 1
JM - Giamaica 1
Totale 24.009
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Città #
Southend 1.947
Singapore 1.321
Jacksonville 642
Ashburn 586
Fairfield 574
Chandler 513
Santa Clara 477
Houston 444
Hong Kong 434
Princeton 378
Ho Chi Minh City 374
Wilmington 374
Dong Ket 347
Hanoi 320
Ann Arbor 297
Hefei 287
Woodbridge 286
Seattle 257
Beijing 246
Dublin 245
Boardman 227
Cambridge 195
Nanjing 194
Padova 181
Westminster 173
Tokyo 160
Berlin 126
Los Angeles 120
Bologna 119
Milan 117
Lomé 111
Mülheim 107
Jinan 104
Saint Petersburg 102
Rome 97
Shenyang 93
Dallas 83
Medford 75
Buffalo 73
Mahé 73
Nanchang 72
Seoul 72
Hebei 68
Abidjan 62
Dearborn 58
Tianjin 54
Changsha 50
Sofia 50
Helsinki 49
Redwood City 41
Shanghai 40
Turin 40
Amman 38
Bari 38
Haiphong 38
Naples 38
Guangzhou 36
San Diego 36
Brussels 35
Ha Long 35
São Paulo 34
Zhengzhou 34
Da Nang 33
Hải Dương 33
Palermo 33
Bern 32
Hangzhou 31
Redondo Beach 31
Verona 30
Florence 29
Spin 29
Des Moines 28
Perugia 28
Haikou 27
Ninh Bình 24
Falls Church 23
Istanbul 23
Jiaxing 23
New York 23
Phoenix 23
Yubileyny 23
Quận Bình Thạnh 22
Thái Nguyên 22
Bengaluru 21
Catania 21
Chicago 21
Lima 21
Olalla 20
Redmond 20
Amsterdam 19
Kuban 19
Lanzhou 19
London 19
Mumbai 19
Munich 19
Norwalk 19
Taizhou 19
Abeokuta 18
Can Tho 18
Napoli 18
Totale 14.797
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Nome #
Effects of lipids on the quality of commercial frozen ready pasta meals 577
Cholesterol photosensitized oxidation in food and biological systems 369
Dalle olive all'olio: un viaggio alla scoperta del più nobile dei condimenti 309
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
Effetto dell’arricchimento in α-acido linolenico ed acido linoleico coniugato sulla stabilità ossidativa di prodotti lattiero-caseari di diversa specie 261
Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH 259
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 242
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 238
Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino 223
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry 202
Aspetti tecnologici e caratteristiche degli oli da olive 199
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 194
Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms. 192
La gelatina rele: origine, proprietà e composizione 190
Distribution of phytosterols in plasma and liver of rats nourished by different routes and effects on liver function 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
Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability 184
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 184
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 183
Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology 180
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 175
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid 173
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 169
Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334 169
Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. 169
Cholesterol oxidation in pasta produced wih eggs of different origin 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
Characterization of the lipids from human renal and urothelial neoplasms, by magnetic resonance spectroscopy and chromatography 167
Thiobarbituric acid reactive substances in flavored phytosterol‑enriched drinking yogurts during storage: formation and matrix interferences 165
Sterol oxidation in ready-to-eat infant foods during storage 164
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 163
Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks 163
Caratteristiche Nutrizionali 163
Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix 162
Effects of different breeding and feeding systems on lipid oxidation of freeze-dried egg yolks 160
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 160
Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling 160
Determination of Coenzyme Q10 in Functional and Neoplastic Human Renal Tissues. 158
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 157
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 157
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 157
Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous 155
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 153
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici 152
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 152
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 152
Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration 151
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 150
Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil 150
Biochemical and histopathological effects of dietary oxidized cholesterol in rats 150
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 150
Il grasso del latte: membrane, composizione e struttura 150
Characterization of the sterol fraction of barley grains obtained with two different organic agricultural systems 149
Stabilità ossidativa di oli di oli di oliva vergini ottenuti in regime di agricoltura biologica, integrata e convenzionale 148
Effect of olive fruit freezing on oxidative stability of virgin olive oil 148
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 148
Phytosterol oxidation in oil-in-water emulsion and bulk oil 147
Caratteristiche nutrizionali 147
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 146
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 145
La ossidazione delle sostanze grasse 145
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 145
Freezing storage can affect the oxidative stability of not filtered extra-virgin olive oils 144
Effect of dietary supplementation on lipid photoxidation in beef meat, during storage under commercial retail conditions 144
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 143
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 143
Effect of olive freezing on phenolic content and oxidative stability of virgin olive oil 142
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants 142
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 142
Formazione di un Panel per l’analisi sensoriale di mele fresche e trasformate 142
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions 141
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 141
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 141
Azioni e limiti degli antiossidanti negli alimenti 140
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 140
Health-related lipid components of sardines as affected by photoxidation 139
Cholesterol oxidation in traditional Mexican dried and deep fried food products 138
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 137
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 136
Comparison of Fast GC/MS and conventional GC/MS for the determination of cholesterol oxidation products 136
Kinetics of 25-hydroperoxy-cholesterol formation during photo-oxidation of crystalline cholesterol 136
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 134
L'evoluzione del controllo delle frodi 134
Effect of dietary supplementation on the photoxidative stability of lipids from beef meat, during storage under commercial retail conditions 133
Definizione di qualità 133
Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties 133
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 133
Valutazione dell'influenza di una conservazione casalinga sulla shelf-life di oli extra vergini di oliva 132
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) 132
Determination of oxidized fatty acids (OFA) of different feeding fats obtained from waste or by-products of the food chain 131
Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils 130
Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars 130
Plasma and liver levels of phytosterols and occurrence of cholestasis in rats nourisched parenterally, enterally and orally 130
Conservazione e trasformazione delle carni. 129
I composti a struttura fenolica, componenti minoritari esclusivi dell’olio extravergine e il loro ruolo salutistico 129
Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE) 129
Fare olio o... acqua? Elementi per il recupero e riutilizzo delle acque reflue di frantoio 128
Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines 128
Totale 16.791
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Categoria #
all - tutte 60.803
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 60.803
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.059 0 0 0 0 0 202 45 312 359 214 186 741
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
2025/20264.830 791 1.260 779 545 989 466 0 0 0 0 0 0
Totale 24.230