CRIS Current Research Information System

CERRETANI, LORENZO
 Distribuzione geografica
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Continente #
EU - Europa 11.356
NA - Nord America 10.515
AS - Asia 9.769
AF - Africa 686
SA - Sud America 648
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 32.995
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Nazione #
US - Stati Uniti d'America 10.412
IT - Italia 3.313
CN - Cina 2.934
GB - Regno Unito 2.584
SG - Singapore 2.532
VN - Vietnam 2.322
DE - Germania 1.304
UA - Ucraina 1.168
FR - Francia 693
HK - Hong Kong 569
IN - India 534
RU - Federazione Russa 510
SE - Svezia 501
BR - Brasile 467
IE - Irlanda 268
JP - Giappone 254
EE - Estonia 204
TG - Togo 164
FI - Finlandia 160
ZA - Sudafrica 158
NL - Olanda 157
SC - Seychelles 134
ES - Italia 121
TR - Turchia 102
KR - Corea 91
CI - Costa d'Avorio 78
AR - Argentina 69
CA - Canada 54
JO - Giordania 54
CH - Svizzera 53
NG - Nigeria 53
GR - Grecia 50
BG - Bulgaria 48
IQ - Iraq 43
PT - Portogallo 42
BD - Bangladesh 39
BE - Belgio 36
ID - Indonesia 36
PH - Filippine 35
RO - Romania 31
TH - Thailandia 31
MX - Messico 28
EC - Ecuador 27
PK - Pakistan 26
PL - Polonia 24
UZ - Uzbekistan 24
CO - Colombia 23
IR - Iran 21
LB - Libano 21
TN - Tunisia 20
SA - Arabia Saudita 19
MY - Malesia 18
TW - Taiwan 18
CL - Cile 16
EG - Egitto 16
AU - Australia 15
ET - Etiopia 15
PY - Paraguay 14
AT - Austria 13
HU - Ungheria 13
PE - Perù 13
CZ - Repubblica Ceca 10
MA - Marocco 10
VE - Venezuela 10
CR - Costa Rica 8
GH - Ghana 8
IL - Israele 8
LT - Lituania 8
AL - Albania 7
DZ - Algeria 7
SK - Slovacchia (Repubblica Slovacca) 7
HR - Croazia 6
OM - Oman 6
KE - Kenya 5
MD - Moldavia 5
NP - Nepal 5
SN - Senegal 5
SY - Repubblica araba siriana 5
UY - Uruguay 5
LY - Libia 4
MT - Malta 4
NZ - Nuova Zelanda 4
RS - Serbia 4
SI - Slovenia 4
AE - Emirati Arabi Uniti 3
BO - Bolivia 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
PS - Palestinian Territory 3
AM - Armenia 2
AZ - Azerbaigian 2
BW - Botswana 2
GE - Georgia 2
GP - Guadalupe 2
HN - Honduras 2
JM - Giamaica 2
KW - Kuwait 2
KZ - Kazakistan 2
LK - Sri Lanka 2
PA - Panama 2
Totale 32.974
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Città #
Southend 2.242
Singapore 1.750
Jacksonville 903
Fairfield 894
Ashburn 864
San Jose 638
Hong Kong 542
Houston 526
Wilmington 513
Santa Clara 501
Chandler 487
Princeton 474
Ho Chi Minh City 452
Dong Ket 450
Seattle 422
Woodbridge 419
Hanoi 356
Cambridge 317
Beijing 312
Ann Arbor 288
Hefei 267
Boardman 265
Dublin 265
Lauterbourg 228
Padova 227
Tokyo 225
Westminster 221
Milan 218
Nanjing 215
Rome 193
Berlin 164
Lomé 164
Jinan 160
Bologna 156
Mülheim 153
Los Angeles 150
Helsinki 143
Buffalo 113
Dallas 109
Mahé 109
Shenyang 107
Saint Petersburg 105
Munich 91
Tianjin 91
Shanghai 83
Guangzhou 82
Nanchang 79
Hebei 78
Abidjan 77
Changsha 77
New York 71
Des Moines 69
San Diego 68
Florence 67
Medford 67
Bari 63
Naples 61
Da Nang 60
Haiphong 59
Turin 56
Zhengzhou 55
Amman 54
Hangzhou 53
Seoul 53
Dearborn 50
Sofia 46
Jiaxing 45
Abeokuta 44
The Dalles 44
Verona 44
São Paulo 43
Phoenix 39
Perugia 38
Frankfurt am Main 36
Olalla 36
Palermo 36
Redondo Beach 35
Shenzhen 35
Kunming 34
Catania 33
Parma 33
Istanbul 32
Haikou 31
Spin 31
Yubileyny 31
Chicago 30
Taiyuan 29
Bengaluru 28
Mumbai 27
Brussels 26
San Francisco 26
Ha Long 25
Lanzhou 25
London 25
Norwalk 25
Pune 25
Biên Hòa 24
Fuzhou 24
Ningbo 24
San Venanzo 23
Totale 20.003
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.308
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 392
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 373
Obesità infiammazione e appetito. Ruolo dell’olio extravergine d’oliva (VOO). 309
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 301
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 293
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 275
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 275
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 265
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 250
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 236
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 228
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 218
Analytical determination of polyphenols in olive oils 214
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 213
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 212
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 206
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 204
Analytical Determination of Polyphenols in Olive Oil 203
Investigation of off-odour and off-flavour development in boiled potatoes 200
Lo squalene: la molecola più abbondante nella componente minoritaria dell’olio extravergine di oliva. Effetti e ruolo salutistico 197
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 196
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 196
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 196
Virgin olive oil in preventive medicine: from legend to epigenetics 195
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 192
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 190
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 189
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 188
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 188
A simplified method for HPLC-MS analysis of sterols in vegetable oil 186
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 184
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 183
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 182
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 180
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 179
Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions 179
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 177
Formazione di un Panel per l’analisi sensoriale di mele fresche e trasformate 175
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 174
Application of a spectroscopic method to estimate the olive oil oxidative status 173
Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. 172
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 171
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL 171
Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods 170
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 170
Effetto sull'acidità libera sulla stabilità ossidativa di un olio neutralizzato 169
Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici 168
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 168
Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality 168
Application of thermal and physical techniques for olive oil adulteration and authenticity 168
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 167
Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition 167
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 167
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 166
Stabilità ossidativa di oli di oli di oliva vergini ottenuti in regime di agricoltura biologica, integrata e convenzionale 165
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 165
Effect of olive fruit freezing on oxidative stability of virgin olive oil 164
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 162
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 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
Identification of (+)-pinoresinol and (+)-1-acetoxypinoresinol in virgin olive oil by capillary zone electrophoresis (CZE) and high performance liquid chromatography-mass spectrometry detection (HPLC-MSD) 161
Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms 160
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants 159
COMPONENTI FENOLICI DEGLI OLI EXTRAVERGINI DI OLIVA: CARATTERIZZAZIONE ED ATTIVITÀ ANTIOSSIDANTE 158
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 157
Colesterolo e fitosteroli. Ruolo dell’olio extravergine d’oliva 157
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 157
Freezing storage can affect the oxidative stability of not filtered extra-virgin olive oils 156
Rapid Evaluation of Oxidized Fatty Acid Concentration in Virgin Olive Oils Using Metal Oxide Semiconductor Sensors and Multiple Linear Regression 156
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions 155
Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection 155
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 155
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 155
Effect of olive freezing on phenolic content and oxidative stability of virgin olive oil 154
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 154
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 153
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) 153
Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil 153
Chemical, sensory, and chemiometric analysis of Italian and Spain virgin olive oils 152
Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin 152
Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars 151
Aromatizzato o agrumato? Il secondo è più completo 150
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy 150
Valutazione dell'influenza di una conservazione casalinga sulla shelf-life di oli extra vergini di oliva 149
Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties 149
Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nanoliquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic Column 149
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils 148
I composti a struttura fenolica, componenti minoritari esclusivi dell’olio extravergine e il loro ruolo salutistico 147
Qualità, composizione e tecnologia di produzione degli oli vergini di oliva 146
Gramola a ultrasuoni. Uno studio da approfondire 146
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 146
CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC 146
Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils 145
Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression 145
Various luminescent methods applied to evaluate olive oil Total Antioxidant Capacity 144
Fresco, ma non troppo. I guai delle basse temperature 143
Acqua da olive: un valore assoluto tutto "naturale". 143
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 142
Influence of chemical composition of olive oil on the development of volatile compounds during frying 142
Totale 19.309
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Categoria #
all - tutte 83.207
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 83.207
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.141 0 0 0 0 0 0 0 0 0 0 236 905
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
2025/20268.699 615 923 975 627 1.109 611 975 451 1.565 594 254 0
Totale 33.294