CRIS Current Research Information System

VERARDO, VITO
 Distribuzione geografica
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Continente #
EU - Europa 6.372
NA - Nord America 5.870
AS - Asia 5.065
AF - Africa 387
SA - Sud America 384
OC - Oceania 48
Continente sconosciuto - Info sul continente non disponibili 1
Totale 18.127
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Nazione #
US - Stati Uniti d'America 5.754
IT - Italia 2.555
CN - Cina 1.475
SG - Singapore 1.423
GB - Regno Unito 1.182
VN - Vietnam 921
DE - Germania 595
FR - Francia 378
IN - India 325
SE - Svezia 297
HK - Hong Kong 290
RU - Federazione Russa 282
UA - Ucraina 237
BR - Brasile 234
IE - Irlanda 144
NL - Olanda 141
KR - Corea 124
ES - Italia 114
ZA - Sudafrica 110
JP - Giappone 98
EE - Estonia 93
TR - Turchia 86
EG - Egitto 59
TG - Togo 59
BG - Bulgaria 58
MX - Messico 58
JO - Giordania 52
FI - Finlandia 47
CA - Canada 45
AR - Argentina 38
NG - Nigeria 38
NZ - Nuova Zelanda 38
PH - Filippine 38
CI - Costa d'Avorio 36
CH - Svizzera 34
EC - Ecuador 34
HR - Croazia 34
ID - Indonesia 32
SC - Seychelles 32
TW - Taiwan 30
AT - Austria 29
PL - Polonia 29
TH - Thailandia 26
GR - Grecia 24
MY - Malesia 24
BE - Belgio 22
BD - Bangladesh 19
CL - Cile 19
PE - Perù 19
IQ - Iraq 17
RO - Romania 17
PK - Pakistan 16
CO - Colombia 15
MA - Marocco 14
PT - Portogallo 14
SA - Arabia Saudita 14
CZ - Repubblica Ceca 12
IR - Iran 12
TN - Tunisia 12
AU - Australia 10
PY - Paraguay 10
DZ - Algeria 9
ET - Etiopia 9
BO - Bolivia 7
DK - Danimarca 7
IL - Israele 6
LB - Libano 6
AL - Albania 5
MD - Moldavia 5
UZ - Uzbekistan 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
NI - Nicaragua 4
SY - Repubblica araba siriana 4
AZ - Azerbaigian 3
HU - Ungheria 3
KE - Kenya 3
MK - Macedonia 3
NO - Norvegia 3
UG - Uganda 3
UY - Uruguay 3
CU - Cuba 2
GP - Guadalupe 2
KH - Cambogia 2
LK - Sri Lanka 2
MT - Malta 2
OM - Oman 2
RS - Serbia 2
AD - Andorra 1
AM - Armenia 1
BZ - Belize 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EU - Europa 1
GE - Georgia 1
GT - Guatemala 1
JM - Giamaica 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 18.117
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Città #
Southend 1.030
Singapore 923
Ashburn 583
Fairfield 493
San Jose 377
Chandler 370
Santa Clara 316
Wilmington 294
Hong Kong 276
Princeton 255
Woodbridge 246
Houston 223
Seattle 204
Ho Chi Minh City 182
Ann Arbor 180
Jacksonville 176
Rome 173
Beijing 166
Hanoi 160
Dong Ket 152
Cambridge 148
Milan 147
Boardman 146
Dublin 136
Nanjing 123
Padova 112
Westminster 108
Lauterbourg 106
Bologna 103
Tokyo 84
Hefei 81
Los Angeles 76
Saint Petersburg 71
Guangzhou 67
Berlin 66
Jinan 64
Lomé 59
Medford 58
Shenyang 56
Council Bluffs 51
Sofia 51
Dearborn 50
Amman 49
Buffalo 49
Hebei 44
Hyderabad 42
Seoul 42
Shanghai 42
Tianjin 42
Cairo 41
Mülheim 41
The Dalles 40
Helsinki 38
Nanchang 38
Turin 38
Dallas 37
Abidjan 36
Naples 36
New York 35
Redondo Beach 35
Falls Church 33
Changsha 32
Florence 29
Haiphong 29
Auckland 28
Cesena 28
Frankfurt am Main 28
Istanbul 28
Verona 28
San Diego 27
Olalla 26
Hangzhou 24
Norwalk 24
Parma 24
São Paulo 23
Bari 22
Jiaxing 22
Wuhan 22
Da Nang 21
Granada 21
Taizhou 21
Zhengzhou 21
Abeokuta 20
San Venanzo 20
Chicago 19
Mahé 19
Haikou 18
Madrid 18
Redwood City 18
Yubileyny 18
Brussels 17
Napoli 17
Jakarta 16
Kunming 16
Ningbo 16
Nuremberg 16
Pisa 16
Vienna 16
Des Moines 15
Forlì 15
Totale 10.338
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.301
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 440
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 439
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 395
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 376
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 366
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 283
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 260
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 228
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 222
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
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 206
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 203
Effect of fermentation on the content of bioactive compounds in tofu-type products 201
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 201
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 195
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 190
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 189
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 181
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 180
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 177
Microbiological safety and functional properties of a fermented nut-based product 176
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 175
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 175
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 174
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 170
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 170
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 169
Nuevas tendencias en el procesado de la carne de conejo 168
New insight into the cholesterol-lowering effect of phytosterols in rat cardiomyocytes 168
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 167
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 167
Phospholipids in cereals, nuts and some selected oilseeds 166
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 166
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   165
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 165
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 164
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 162
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 160
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 160
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 160
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 160
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 158
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 158
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 156
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 154
Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality 153
Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley 152
Sviluppo di prodotti da forno naturalmente arricchiti in composti fenolici 149
Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat 148
Caratterizzazione dei componenti antiossidanti a struttura fenolica in estratti di farine d'orzo. Tecniche innovative a confronto con tecniche tradizionali 145
Phenolic compounds in the potato and its byproducts: An overview 144
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński) 143
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions 142
Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm 142
Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC – ESI-TOF-MS). 141
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 140
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: evaluation of Eruca vesicaria Mill and Diplotaxis tenuifolia L. genetic resources 136
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content 135
Valutazione della stabilità ossidativa mediante OXITEST® e correlazione con la composizione lipidica di noci coltivate secondo differenti condizioni agronomiche. 135
Determination of free and bound phenolic compounds in soy isoflavone concentrate using PFP fused core column 133
Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork 132
Preliminary validation of a new instrument for studying food oxidative stability 130
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 130
Determination of oligomeric procyanidins in avocado pulp and its by-products 129
Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry 128
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 127
Influence of cows diet on polar lipids composition of milk creams produced in the Parmigiano-Reggiano cheese area 126
Influence of egg products and drying temperatures on egg pasta quality 126
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 123
Free and bound minor polar compounds in oats: Different extraction methods and analytical determinations 123
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 123
Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification 122
Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations 122
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 122
Effect of different extraction solvents on carotenoids recovery in tomato products 118
Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber 117
Influence of pearling process on phenolic and saponin content in quinoa 117
DETERMINATION OF DIFFERENT PHENOLIC COMPOUND CLASSES IN POMEGRANATE JUICES BY HPLC-DAD-ESI-QTOF-MS 117
Distribution of free and bound phenolic compounds in buckwheat milling fractions 117
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 116
EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.) 116
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 115
A chemometric approach to determine the phenolic compounds indifferent barley samples by two different stationary phases: Acomparison between C18 and pentafluorophenyl core shell columns 115
IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS BY HPLC-DAD-ESI-TOF-MS IN DIFFERENT VARIETIES OF EGGPLANT GROWN AT DIFFERENT SEASONS 114
Identification of Phenolic Compounds in Walnut Samples by Capillary Electrophoresis-Electrospray Ionization-microTOF 112
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 112
Effect of different egg products on lipid oxidation of biscuits 111
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 110
PROANTHOCYANIDIN OLIGOMER CONTENT IN DIFFERENT BARLEY VARIETIES 108
Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study 108
Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MS 107
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 106
Molecular effect of phytosterols in the regulation of cholesterol metabolism 104
Determination of lipid composition of cherimoya (Annona cherimola) cultivars grown in Andalusian region. 104
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market 103
Influence of oxidation state of guava leaves on the content of oligomeric procyanidins 102
Identification of flavonoids by HPLC-ESI-microTOF in buckwheat flour 101
Utilizzo del grano saraceno per incrementare la componente fenolica di prodotti a base di cereali 101
POMEGRANATE SEEDS AS SOURCE OF BIOACTIVE LIPIDS 99
Totale 17.229
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Categoria #
all - tutte 44.931
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 44.931
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021609 0 0 0 0 0 0 0 0 0 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
2024/20252.689 143 395 241 203 548 183 204 110 83 98 122 359
2025/20264.619 237 390 471 338 618 334 589 411 872 359 0 0
Totale 18.485