CRIS Current Research Information System

LERCKER, GIOVANNI
 Distribuzione geografica
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Continente #
EU - Europa 7.345
NA - Nord America 6.178
AS - Asia 2.542
AF - Africa 349
SA - Sud America 53
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 2
Totale 16.476
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Nazione #
US - Stati Uniti d'America 6.153
GB - Regno Unito 2.179
IT - Italia 1.569
CN - Cina 917
UA - Ucraina 883
DE - Germania 850
SG - Singapore 546
SE - Svezia 537
VN - Vietnam 531
IN - India 359
FR - Francia 318
RU - Federazione Russa 263
IE - Irlanda 250
EE - Estonia 132
ZA - Sudafrica 116
TG - Togo 111
SC - Seychelles 75
ES - Italia 63
BG - Bulgaria 50
CH - Svizzera 50
TR - Turchia 40
BE - Belgio 35
JO - Giordania 35
JP - Giappone 35
FI - Finlandia 26
GR - Grecia 25
PE - Perù 25
PT - Portogallo 22
NG - Nigeria 21
CI - Costa d'Avorio 18
NL - Olanda 18
CA - Canada 15
IR - Iran 13
CZ - Repubblica Ceca 12
LB - Libano 12
HR - Croazia 11
PL - Polonia 11
RO - Romania 11
KR - Corea 9
BR - Brasile 8
HU - Ungheria 8
MX - Messico 8
TH - Thailandia 8
AR - Argentina 7
AT - Austria 7
EC - Ecuador 7
ID - Indonesia 6
AU - Australia 5
DK - Danimarca 5
UZ - Uzbekistan 5
TW - Taiwan 4
CO - Colombia 3
DZ - Algeria 3
HK - Hong Kong 3
PH - Filippine 3
RS - Serbia 3
AL - Albania 2
EU - Europa 2
IL - Israele 2
IQ - Iraq 2
KH - Cambogia 2
LK - Sri Lanka 2
MA - Marocco 2
MD - Moldavia 2
MU - Mauritius 2
MY - Malesia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
PK - Pakistan 2
AE - Emirati Arabi Uniti 1
BD - Bangladesh 1
BO - Bolivia 1
CL - Cile 1
GA - Gabon 1
GE - Georgia 1
GL - Groenlandia 1
MC - Monaco 1
PA - Panama 1
SA - Arabia Saudita 1
UY - Uruguay 1
Totale 16.476
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Città #
Southend 1.947
Jacksonville 642
Fairfield 574
Chandler 513
Singapore 479
Houston 441
Ashburn 391
Princeton 378
Wilmington 374
Dong Ket 347
Ann Arbor 297
Woodbridge 286
Seattle 256
Dublin 244
Cambridge 195
Nanjing 186
Padova 181
Westminster 173
Berlin 125
Lomé 111
Mülheim 107
Saint Petersburg 102
Bologna 97
Jinan 95
Milan 94
Shenyang 92
Santa Clara 85
Medford 75
Mahé 73
Nanchang 72
Hebei 68
Dearborn 58
Boardman 51
Sofia 50
Changsha 47
Rome 46
Beijing 44
Redwood City 41
Tianjin 39
Turin 38
San Diego 36
Amman 35
Bern 32
Brussels 30
Spin 29
Des Moines 28
Verona 28
Haikou 27
Helsinki 26
Perugia 26
Naples 25
Tokyo 25
Zhengzhou 25
Hangzhou 24
Falls Church 23
Florence 23
Guangzhou 22
Jiaxing 22
Los Angeles 22
Olalla 20
Redmond 20
Istanbul 19
Kuban 19
Lanzhou 19
Norwalk 19
Palermo 19
Abeokuta 18
Napoli 18
Abidjan 17
Bari 17
Lima 17
Pune 17
Taizhou 17
Mumbai 16
Taiyuan 16
Catania 15
Ravenna 14
Chicago 13
Kunming 13
Genzano Di Roma 12
San Venanzo 12
Seville 12
London 11
Bühl 10
Fuzhou 10
Ningbo 10
Phoenix 10
Apice 9
Pignone 9
Hefei 8
Salerno 8
Bangkok 7
Cesena 7
Costa Mesa 7
Genoa 7
Granada 7
Lincoln 7
Quito 7
Sacramento 7
Amsterdam 6
Totale 10.548
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Nome #
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 231
Dalle olive all'olio: un viaggio alla scoperta del più nobile dei condimenti 207
Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH 199
Effetto dell’arricchimento in α-acido linolenico ed acido linoleico coniugato sulla stabilità ossidativa di prodotti lattiero-caseari di diversa specie 194
Effetti dell’alimentazione e delle condizioni di conservazione sulla stabilità ossidativa dei lipidi da carne di suino 178
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 164
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 164
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry 159
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 151
Cholesterol photosensitized oxidation in food and biological systems 144
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 143
Investigation of off-odour and off-flavour development in boiled potatoes 140
Aspetti tecnologici e caratteristiche degli oli da olive 139
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid 139
Distribution of phytosterols in plasma and liver of rats nourished by different routes and effects on liver function 137
Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. 135
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 133
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 132
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 130
Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms. 129
Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334 129
Sterol oxidation in ready-to-eat infant foods during storage 128
Thiobarbituric acid reactive substances in flavored phytosterol‑enriched drinking yogurts during storage: formation and matrix interferences 126
Effects of lipids on the quality of commercial frozen ready pasta meals 126
Characterization of the lipids from human renal and urothelial neoplasms, by magnetic resonance spectroscopy and chromatography 126
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 125
Biochemical and histopathological effects of dietary oxidized cholesterol in rats 125
La gelatina rele: origine, proprietà e composizione 124
La ossidazione delle sostanze grasse 124
Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration 123
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 122
Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology 121
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 121
Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks 121
Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability 119
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 119
Caratteristiche Nutrizionali 118
Cholesterol oxidation in traditional Mexican dried and deep fried food products 117
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 117
Determination of Coenzyme Q10 in Functional and Neoplastic Human Renal Tissues. 117
Effects of different breeding and feeding systems on lipid oxidation of freeze-dried egg yolks 114
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 114
Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil 113
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 112
Cholesterol oxidation in pasta produced wih eggs of different origin 111
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 111
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 110
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 110
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 110
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 109
Effect of olive fruit freezing on oxidative stability of virgin olive oil 109
Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling 109
Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties 108
Il grasso del latte: membrane, composizione e struttura 108
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 107
Caratteristiche nutrizionali 107
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 107
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 106
Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix 106
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici 105
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 105
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 105
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 105
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 104
Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars 104
Effect of dietary supplementation on lipid photoxidation in beef meat, during storage under commercial retail conditions 104
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions 104
Kinetics of 25-hydroperoxy-cholesterol formation during photo-oxidation of crystalline cholesterol 102
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 101
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions 101
Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils 101
Azioni e limiti degli antiossidanti negli alimenti 101
In-process monitoring in industrial olive mill by means of FT-NIR 101
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 101
Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines 101
Health-related lipid components of sardines as affected by photoxidation 100
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 99
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 99
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 99
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants 98
Freezing storage can affect the oxidative stability of not filtered extra-virgin olive oils 97
Stabilità ossidativa di oli di oli di oliva vergini ottenuti in regime di agricoltura biologica, integrata e convenzionale 97
Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous 96
Characterization of the sterol fraction of barley grains obtained with two different organic agricultural systems 96
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 96
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) 95
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 95
Comparison of Fast GC/MS and conventional GC/MS for the determination of cholesterol oxidation products 95
PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS 95
Qualità, composizione e tecnologia di produzione degli oli vergini di oliva 93
Definizione di qualità 93
Conservazione e trasformazione delle carni. 93
Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE) 93
Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry 93
Effect of frozen storage on the phenolic content of vacuum impregnated Granny Smith and Stark Delicious apple cvv. 92
Determination of oxidized fatty acids (OFA) of different feeding fats obtained from waste or by-products of the food chain 91
FILTRATO È PIÙ STABILE 91
Il concetto di "qualità degli oli". 90
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 90
Effect of olive freezing on phenolic content and oxidative stability of virgin olive oil 89
Totale 11.687
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Categoria #
all - tutte 38.223
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 38.223
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.918 0 0 202 261 266 369 360 456 351 226 131 296
2020/20213.067 538 153 81 168 68 202 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
2024/2025911 211 619 81 0 0 0 0 0 0 0 0 0
Totale 16.685