CRIS Current Research Information System

CERRETANI, LORENZO
 Distribuzione geografica
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Continente #
EU - Europa 10.680
NA - Nord America 9.341
AS - Asia 7.838
AF - Africa 638
SA - Sud America 585
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 2
Totale 29.102
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Nazione #
US - Stati Uniti d'America 9.279
IT - Italia 3.057
GB - Regno Unito 2.566
CN - Cina 2.406
SG - Singapore 2.278
VN - Vietnam 1.549
DE - Germania 1.283
UA - Ucraina 1.166
HK - Hong Kong 529
RU - Federazione Russa 505
SE - Svezia 500
IN - India 482
FR - Francia 437
BR - Brasile 432
IE - Irlanda 262
JP - Giappone 221
EE - Estonia 204
TG - Togo 164
ZA - Sudafrica 152
NL - Olanda 136
SC - Seychelles 134
ES - Italia 116
FI - Finlandia 109
TR - Turchia 81
CI - Costa d'Avorio 78
KR - Corea 75
AR - Argentina 63
CH - Svizzera 53
NG - Nigeria 51
JO - Giordania 49
BG - Bulgaria 48
PT - Portogallo 41
GR - Grecia 38
BE - Belgio 33
CA - Canada 32
RO - Romania 30
ID - Indonesia 28
EC - Ecuador 23
MX - Messico 22
IR - Iran 21
CO - Colombia 20
LB - Libano 18
AU - Australia 15
MY - Malesia 15
PL - Polonia 15
EG - Egitto 14
CL - Cile 13
AT - Austria 12
HU - Ungheria 12
PE - Perù 12
TN - Tunisia 12
PY - Paraguay 11
TH - Thailandia 11
UZ - Uzbekistan 11
CZ - Repubblica Ceca 10
BD - Bangladesh 9
LT - Lituania 8
MA - Marocco 8
PK - Pakistan 8
VE - Venezuela 7
AL - Albania 6
DZ - Algeria 6
GH - Ghana 6
HR - Croazia 6
IL - Israele 6
IQ - Iraq 6
TW - Taiwan 6
MD - Moldavia 5
PH - Filippine 5
MT - Malta 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
DK - Danimarca 3
DO - Repubblica Dominicana 3
LY - Libia 3
NZ - Nuova Zelanda 3
OM - Oman 3
SA - Arabia Saudita 3
SI - Slovenia 3
SN - Senegal 3
UY - Uruguay 3
AM - Armenia 2
BW - Botswana 2
GP - Guadalupe 2
KE - Kenya 2
KW - Kuwait 2
KZ - Kazakistan 2
LK - Sri Lanka 2
PA - Panama 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
BO - Bolivia 1
ET - Etiopia 1
GE - Georgia 1
HN - Honduras 1
LU - Lussemburgo 1
LV - Lettonia 1
Totale 29.095
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Città #
Southend 2.242
Singapore 1.521
Jacksonville 901
Fairfield 894
Ashburn 785
Houston 523
Hong Kong 522
Wilmington 513
Santa Clara 490
Chandler 487
Princeton 474
Dong Ket 450
Seattle 421
Woodbridge 418
Cambridge 317
Beijing 302
Ann Arbor 288
Boardman 265
Hefei 265
Ho Chi Minh City 263
Dublin 259
Padova 227
Westminster 221
Nanjing 214
Milan 207
Tokyo 205
Hanoi 170
Rome 169
Lomé 164
Berlin 162
Jinan 156
Mülheim 153
Bologna 145
Los Angeles 135
Mahé 109
Buffalo 106
Saint Petersburg 105
Shenyang 103
Helsinki 93
Munich 91
Dallas 87
Nanchang 79
Hebei 78
Abidjan 77
Tianjin 76
Changsha 73
San Diego 68
Des Moines 67
Medford 67
Bari 60
Florence 58
Seoul 53
Turin 53
Naples 52
Dearborn 50
Shanghai 50
Zhengzhou 50
Amman 49
Sofia 46
Hangzhou 45
Abeokuta 44
Verona 44
Jiaxing 43
Guangzhou 40
São Paulo 37
Olalla 36
Redondo Beach 35
Kunming 34
Perugia 34
Catania 33
Palermo 33
Parma 33
Haikou 31
Spin 31
Yubileyny 31
Istanbul 30
Phoenix 30
Taiyuan 29
Da Nang 28
Bengaluru 26
Haiphong 26
Norwalk 25
Brussels 24
Frankfurt am Main 24
Ha Long 24
Lanzhou 24
Ningbo 23
Pune 23
San Venanzo 23
Chicago 22
Fuzhou 22
New York 22
Falls Church 21
London 20
Mumbai 20
Ravenna 20
Redmond 19
Salerno 19
Bern 18
Moscow 18
Totale 17.892
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.233
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 368
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 324
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
Obesità infiammazione e appetito. Ruolo dell’olio extravergine d’oliva (VOO). 280
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 252
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
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 219
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 209
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 205
Analytical determination of polyphenols in olive oils 200
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 196
CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE 195
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 193
Analytical Determination of Polyphenols in Olive Oil 190
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
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 183
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 182
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 181
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 175
A simplified method for HPLC-MS analysis of sterols in vegetable oil 173
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 170
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 169
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 168
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 168
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 163
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 161
Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions 161
Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. 160
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 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
Virgin olive oil in preventive medicine: from legend to epigenetics 156
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 155
Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity 155
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 153
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL 153
Mass transfer and phenolic profile of strawberries upon refrigerated osmodehydration. Transferencia de masa y perfil fenólico de las fresas cuando son osmo-deshidratadas por refrigeración 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
Effetto sull'acidità libera sulla stabilità ossidativa di un olio neutralizzato 151
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 150
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 150
Application of a spectroscopic method to estimate the olive oil oxidative status 150
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
Application of thermal and physical techniques for olive oil adulteration and authenticity 146
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 145
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 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
Colesterolo e fitosteroli. Ruolo dell’olio extravergine d’oliva 144
Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality 144
Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms 144
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 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
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 140
Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection 139
Aromatizzato o agrumato? Il secondo è più completo 136
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 136
Rapid Evaluation of Oxidized Fatty Acid Concentration in Virgin Olive Oils Using Metal Oxide Semiconductor Sensors and Multiple Linear Regression 136
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 135
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 134
Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties 134
Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nanoliquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic Column 134
Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil 134
Acqua da olive: un valore assoluto tutto "naturale". 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
Chemical, sensory, and chemiometric analysis of Italian and Spain virgin olive oils 132
Gramola a ultrasuoni. Uno studio da approfondire 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
Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression 132
Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils 132
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy 131
COMPONENTI FENOLICI DEGLI OLI EXTRAVERGINI DI OLIVA: CARATTERIZZAZIONE ED ATTIVITÀ ANTIOSSIDANTE 130
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
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 130
CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC 130
Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography 129
I composti a struttura fenolica, componenti minoritari esclusivi dell’olio extravergine e il loro ruolo salutistico 129
Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds 128
Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin 128
Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines 128
Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories 127
Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics 127
FILTRATO È PIÙ STABILE 127
Influence of chemical composition of olive oil on the development of volatile compounds during frying 126
Totale 17.246
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Categoria #
all - tutte 75.180
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 75.180
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.518 0 0 0 0 0 216 52 355 486 268 236 905
2021/20223.250 271 175 223 302 325 240 119 243 126 63 566 597
2022/20233.592 400 527 194 396 238 214 120 212 559 118 379 235
2023/20241.528 90 167 117 105 107 180 140 151 81 143 129 118
2024/20254.377 198 752 426 319 839 259 313 189 118 135 110 719
2025/20264.763 615 923 975 627 1.109 514 0 0 0 0 0 0
Totale 29.358