CRIS Current Research Information System

CERRETANI, LORENZO
 Distribuzione geografica
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Continente #
EU - Europa 9.012
NA - Nord America 7.652
AS - Asia 2.556
AF - Africa 489
SA - Sud America 17
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 1
Totale 19.740
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Nazione #
US - Stati Uniti d'America 7.630
GB - Regno Unito 2.545
IT - Italia 2.174
UA - Ucraina 1.159
CN - Cina 1.148
DE - Germania 1.137
VN - Vietnam 742
SE - Svezia 495
IN - India 439
FR - Francia 389
RU - Federazione Russa 315
IE - Irlanda 253
EE - Estonia 204
TG - Togo 164
ZA - Sudafrica 131
SC - Seychelles 111
ES - Italia 64
JO - Giordania 49
BG - Bulgaria 48
NG - Nigeria 47
CH - Svizzera 45
TR - Turchia 45
GR - Grecia 31
JP - Giappone 31
RO - Romania 29
BE - Belgio 23
FI - Finlandia 21
CI - Costa d'Avorio 20
PT - Portogallo 19
SG - Singapore 19
LB - Libano 18
IR - Iran 15
NL - Olanda 14
AU - Australia 10
CA - Canada 10
MY - Malesia 10
CZ - Repubblica Ceca 9
KR - Corea 8
MX - Messico 8
BR - Brasile 7
HK - Hong Kong 7
PL - Polonia 7
AL - Albania 6
CL - Cile 6
HU - Ungheria 6
TH - Thailandia 6
AT - Austria 5
TN - Tunisia 5
UZ - Uzbekistan 5
DZ - Algeria 4
EG - Egitto 4
PH - Filippine 4
DK - Danimarca 3
ID - Indonesia 3
IL - Israele 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
PE - Perù 3
GP - Guadalupe 2
LK - Sri Lanka 2
LY - Libia 2
MT - Malta 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
EC - Ecuador 1
HR - Croazia 1
LU - Lussemburgo 1
MC - Monaco 1
MU - Mauritius 1
SM - San Marino 1
Totale 19.740
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Città #
Southend 2.242
Jacksonville 901
Fairfield 894
Ashburn 622
Houston 522
Wilmington 513
Chandler 487
Princeton 474
Dong Ket 450
Seattle 418
Woodbridge 418
Cambridge 317
Ann Arbor 288
Dublin 250
Padova 225
Westminster 221
Nanjing 206
Lomé 164
Berlin 162
Mülheim 153
Jinan 142
Milan 131
Bologna 113
Mahé 109
Saint Petersburg 105
Shenyang 101
Rome 85
Nanchang 79
Hebei 78
San Diego 68
Des Moines 67
Medford 67
Changsha 65
Tianjin 58
Dearborn 50
Amman 49
Sofia 46
Abeokuta 44
Beijing 42
Hangzhou 41
Verona 41
Boardman 40
Jiaxing 40
Olalla 36
Turin 35
Zhengzhou 35
Florence 32
Naples 32
Haikou 31
Spin 31
Catania 29
Taiyuan 27
Los Angeles 26
Tokyo 26
Norwalk 25
Istanbul 24
Kunming 24
Lanzhou 23
Parma 23
Pune 23
San Venanzo 23
Falls Church 21
Helsinki 21
Ningbo 21
Perugia 20
Ravenna 20
Abidjan 19
Guangzhou 19
Palermo 19
Redmond 19
Bari 18
Brussels 18
Taizhou 17
Bern 16
Kuban 16
Mumbai 16
Chicago 15
Fuzhou 15
Redwood City 15
Salerno 15
London 14
Napoli 14
Phoenix 13
Apice 12
Bühl 12
Dallas 12
Athens 11
Bremen 11
Cesena 11
Frankfurt Am Main 11
Genzano Di Roma 11
Hefei 10
Madrid 10
Costa Mesa 9
Messina 9
Modena 9
San Jose 9
Shanghai 9
Torino 9
Cremona 8
Totale 12.647
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 898
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 223
Obesità infiammazione e appetito. Ruolo dell’olio extravergine d’oliva (VOO). 184
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 165
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 165
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 162
Analytical Determination of Polyphenols in Olive Oil 162
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 157
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 155
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 150
A simplified method for HPLC-MS analysis of sterols in vegetable oil 145
Analytical determination of polyphenols in olive oils 143
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 137
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 137
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 136
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 135
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 133
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 132
Investigation of off-odour and off-flavour development in boiled potatoes 132
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 129
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 125
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 125
Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions 124
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 121
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 121
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 121
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 118
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 118
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 117
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 116
Application of a spectroscopic method to estimate the olive oil oxidative status 114
Colesterolo e fitosteroli. Ruolo dell’olio extravergine d’oliva 112
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 111
Acqua da olive: un valore assoluto tutto "naturale". 111
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL 110
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 110
Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality 110
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy 110
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 109
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 109
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 108
Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils 108
Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms 108
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 107
Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nanoliquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic Column 107
Virgin olive oil in preventive medicine: from legend to epigenetics 107
Rapid Evaluation of Oxidized Fatty Acid Concentration in Virgin Olive Oils Using Metal Oxide Semiconductor Sensors and Multiple Linear Regression 106
Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography 106
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 105
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 105
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 105
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 104
Effect of olive fruit freezing on oxidative stability of virgin olive oil 103
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 102
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 102
Aromatizzato o agrumato? Il secondo è più completo 102
Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics 102
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 101
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 101
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 101
Application of thermal and physical techniques for olive oil adulteration and authenticity 101
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions 100
Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. 100
Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content 100
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici 99
Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds 99
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 98
Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils 98
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 98
A sacco o a gas inerte. Novità nella filtrazione 98
Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection 97
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 97
Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils 97
Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars 97
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results 97
Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression 96
Correlation between thermal properties and chemical composition of Italian virgin olive oils 96
In-process monitoring in industrial olive mill by means of FT-NIR 95
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 95
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 95
Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin 95
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 94
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares 93
Freezing storage can affect the oxidative stability of not filtered extra-virgin olive oils 92
Stabilità ossidativa di oli di oli di oliva vergini ottenuti in regime di agricoltura biologica, integrata e convenzionale 92
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 92
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants 92
Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines 92
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 91
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 91
Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils 91
Influence of chemical composition of olive oil on the development of volatile compounds during frying 91
Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and Multiple Linear Regression 91
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 91
Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil 91
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 90
CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC 90
Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry 90
PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS 90
Effetto sull'acidità libera sulla stabilità ossidativa di un olio neutralizzato 89
Totale 11.963
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Categoria #
all - tutte 42.578
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 42.578
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019377 0 0 0 0 0 0 0 0 0 0 71 306
2019/20205.161 950 177 241 347 363 526 507 612 519 322 197 400
2020/20213.892 736 196 102 273 67 216 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
2023/20241.306 90 167 117 105 107 180 140 151 81 143 25 0
Totale 19.996