CRIS Current Research Information System

VERARDO, VITO
 Distribuzione geografica
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Continente #
EU - Europa 5.051
NA - Nord America 4.359
AS - Asia 1.937
AF - Africa 293
SA - Sud America 64
OC - Oceania 43
Continente sconosciuto - Info sul continente non disponibili 1
Totale 11.748
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Nazione #
US - Stati Uniti d'America 4.299
IT - Italia 1.946
GB - Regno Unito 1.142
CN - Cina 781
DE - Germania 522
SG - Singapore 347
SE - Svezia 289
VN - Vietnam 269
IN - India 255
UA - Ucraina 230
FR - Francia 208
RU - Federazione Russa 178
IE - Irlanda 142
ZA - Sudafrica 95
EE - Estonia 93
ES - Italia 74
TR - Turchia 59
TG - Togo 58
KR - Corea 55
EG - Egitto 54
BG - Bulgaria 52
JO - Giordania 44
NZ - Nuova Zelanda 37
NG - Nigeria 35
MX - Messico 31
CH - Svizzera 28
CA - Canada 23
NL - Olanda 22
PH - Filippine 20
SC - Seychelles 20
BE - Belgio 18
BR - Brasile 16
HR - Croazia 16
RO - Romania 16
CL - Cile 15
PE - Perù 14
TW - Taiwan 14
GR - Grecia 12
IR - Iran 12
CI - Costa d'Avorio 11
MY - Malesia 11
PT - Portogallo 11
AT - Austria 10
EC - Ecuador 10
ID - Indonesia 10
JP - Giappone 10
TH - Thailandia 10
CZ - Repubblica Ceca 9
FI - Finlandia 9
HK - Hong Kong 8
PK - Pakistan 7
AU - Australia 6
CO - Colombia 6
PL - Polonia 6
TN - Tunisia 6
LB - Libano 5
DK - Danimarca 4
IL - Israele 4
MA - Marocco 4
UZ - Uzbekistan 4
AR - Argentina 3
DZ - Algeria 3
MK - Macedonia 3
UG - Uganda 3
AL - Albania 2
BD - Bangladesh 2
CU - Cuba 2
ET - Etiopia 2
GP - Guadalupe 2
HU - Ungheria 2
IQ - Iraq 2
KE - Kenya 2
KH - Cambogia 2
LK - Sri Lanka 2
MD - Moldavia 2
MT - Malta 2
BZ - Belize 1
EU - Europa 1
JM - Giamaica 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MN - Mongolia 1
NO - Norvegia 1
RS - Serbia 1
SA - Arabia Saudita 1
SI - Slovenia 1
Totale 11.748
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Città #
Southend 1.030
Fairfield 493
Ashburn 423
Chandler 370
Wilmington 293
Singapore 283
Princeton 255
Woodbridge 246
Houston 219
Seattle 203
Ann Arbor 180
Jacksonville 176
Dong Ket 152
Cambridge 148
Dublin 134
Nanjing 119
Rome 114
Padova 112
Westminster 108
Milan 90
Bologna 78
Saint Petersburg 71
Santa Clara 66
Berlin 65
Jinan 63
Lomé 58
Medford 58
Shenyang 53
Dearborn 50
Sofia 47
Beijing 45
Hebei 44
Amman 41
Cairo 41
Hyderabad 41
Mülheim 41
Nanchang 36
Falls Church 33
Guangzhou 30
Turin 30
Tianjin 29
Auckland 28
San Diego 27
Olalla 26
Changsha 24
Norwalk 24
Boardman 23
Shanghai 23
Cesena 22
Florence 22
Naples 21
Abeokuta 20
Jiaxing 20
San Venanzo 20
Taizhou 20
Mahé 19
Verona 19
Haikou 18
Redwood City 18
Granada 17
Napoli 17
Brussels 16
Istanbul 16
Parma 16
Zhengzhou 16
Bari 15
Des Moines 15
Hangzhou 15
Ningbo 15
Wuhan 15
Bremen 14
Forlì 14
Kunming 14
Santiago 14
Catania 12
Washington 12
Abidjan 11
Chicago 11
Dallas 11
Lanzhou 11
Modena 11
Taipei 11
Toulouse 11
Udine 11
Bitetto 10
Los Angeles 10
Messina 10
New York 10
Port Harcourt 10
Taiyuan 10
Torino 10
Bucharest 9
Edmonton 9
Madrid 9
Pisa 9
Rimini 9
Vienna 9
Benisa 8
San Donato Milanese 8
Zagreb 8
Totale 7.051
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 995
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 344
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 292
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 291
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 240
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 185
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 167
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 162
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 158
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 155
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 147
Effect of fermentation on the content of bioactive compounds in tofu-type products 146
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 144
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 144
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 144
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 137
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 136
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 134
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 133
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 133
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 133
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 131
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 129
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 127
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 124
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 123
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 119
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 118
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 115
Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat 114
Phospholipids in cereals, nuts and some selected oilseeds 114
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   114
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 113
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 112
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 110
New insight into the cholesterol-lowering effect of phytosterols in rat cardiomyocytes 107
Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC – ESI-TOF-MS). 106
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 106
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 106
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 105
Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality 105
Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork 103
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 102
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 102
Nuevas tendencias en el procesado de la carne de conejo 101
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 101
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 100
Caratterizzazione dei componenti antiossidanti a struttura fenolica in estratti di farine d'orzo. Tecniche innovative a confronto con tecniche tradizionali 100
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content 99
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 95
Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry 94
Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley 94
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions 93
Sviluppo di prodotti da forno naturalmente arricchiti in composti fenolici 92
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 91
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: evaluation of Eruca vesicaria Mill and Diplotaxis tenuifolia L. genetic resources 90
Determination of free and bound phenolic compounds in soy isoflavone concentrate using PFP fused core column 89
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 88
Molecular Characterization of Phospholipids by High-Performance Liquid Chromatography Combined with an Evaporative Light Scattering Detector, High-Performance Liquid Chromatography Combined with Mass Spectrometry, and Gas Chromatography Combined with a Flame Ionization Detector in Different Oat Varieties 88
Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations 88
Phenolic compounds in the potato and its byproducts: An overview 87
Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification 86
Preliminary validation of a new instrument for studying food oxidative stability 85
A chemometric approach to determine the phenolic compounds indifferent barley samples by two different stationary phases: Acomparison between C18 and pentafluorophenyl core shell columns 84
Free and bound minor polar compounds in oats: Different extraction methods and analytical determinations 83
distribution of bound hydrocinnamic and their glycosyl esters in barley (Hordeum vulgare L.) air classified flour: comparative study brtween RP-HPLC/MS and spectrophotometric analysis 81
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 80
Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm 78
Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber 78
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński) 78
Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS 78
Molecular effect of phytosterols in the regulation of cholesterol metabolism 76
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 76
Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil 76
Influence of cows diet on polar lipids composition of milk creams produced in the Parmigiano-Reggiano cheese area 75
Valutazione della stabilità ossidativa mediante OXITEST® e correlazione con la composizione lipidica di noci coltivate secondo differenti condizioni agronomiche. 75
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 75
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 73
Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MS 72
Identification of flavonoids by HPLC-ESI-microTOF in buckwheat flour 70
Influence of pearling process on phenolic and saponin content in quinoa 70
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 70
Determination of oligomeric procyanidins in avocado pulp and its by-products 70
Influence of egg products and drying temperatures on egg pasta quality 70
Quantification and Characterization of Free and Bound Phenolic Antioxidant Compounds in DifferentMilling Fractions of Barley (Hordeum vulgare L.) Flour. Comparative Study between MEKC, RPHPLC and Spectrometric Analysis 69
DETERMINATION OF DIFFERENT PHENOLIC COMPOUND CLASSES IN POMEGRANATE JUICES BY HPLC-DAD-ESI-QTOF-MS 68
Effect of different extraction solvents on carotenoids recovery in tomato products 65
Identification of Phenolic Compounds in Walnut Samples by Capillary Electrophoresis-Electrospray Ionization-microTOF 64
PROANTHOCYANIDIN OLIGOMER CONTENT IN DIFFERENT BARLEY VARIETIES 64
Distribution of free and bound phenolic compounds in buckwheat milling fractions 64
Sviluppo di un metodo rapido per l'identificazione dei composti fenolici nelle noci mediante elettroforesi capillare-ESI-micro-TOF 62
Determination of lipid composition of cherimoya (Annona cherimola) cultivars grown in Andalusian region. 62
Determination of potentially toxic compounds from Maillard reaction in baby cereal based foods 61
Effect of technological processes on Maillard reaction and acrylamide formation in cocoa 61
IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS BY HPLC-DAD-ESI-TOF-MS IN DIFFERENT VARIETIES OF EGGPLANT GROWN AT DIFFERENT SEASONS 61
Influence of postharvest drying process on walnut bioactive compounds 61
Utilizzo del grano saraceno per incrementare la componente fenolica di prodotti a base di cereali 61
Influence of oxidation state of guava leaves on the content of oligomeric procyanidins 59
Tratamiento de muestra para la identificación de compuestos fenólicos y sus metabolitos en suero y plasma mediante HPLC/NanoLC-ESI-TOF (MS) 58
EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.) 58
Totale 11.472
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Categoria #
all - tutte 27.238
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 27.238
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.906 0 0 0 164 197 236 272 318 308 156 104 151
2020/20211.788 371 78 50 102 74 91 46 118 249 86 124 399
2021/20221.895 144 88 95 131 192 150 110 131 78 115 330 331
2022/20232.269 250 232 144 284 146 160 79 162 345 84 206 177
2023/20241.377 55 115 95 122 89 139 146 137 94 128 139 118
2024/2025890 143 395 241 111 0 0 0 0 0 0 0 0
Totale 12.067