CRIS Current Research Information System

VERARDO, VITO
 Distribuzione geografica
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Continente #
EU - Europa 5.979
NA - Nord America 5.225
AS - Asia 3.952
AF - Africa 356
SA - Sud America 333
OC - Oceania 44
Continente sconosciuto - Info sul continente non disponibili 1
Totale 15.890
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Nazione #
US - Stati Uniti d'America 5.122
IT - Italia 2.422
SG - Singapore 1.264
CN - Cina 1.202
GB - Regno Unito 1.165
DE - Germania 578
VN - Vietnam 467
SE - Svezia 296
IN - India 285
RU - Federazione Russa 282
HK - Hong Kong 265
FR - Francia 261
UA - Ucraina 233
BR - Brasile 205
IE - Irlanda 144
NL - Olanda 125
KR - Corea 114
ZA - Sudafrica 106
ES - Italia 103
EE - Estonia 93
JP - Giappone 72
TR - Turchia 70
TG - Togo 59
BG - Bulgaria 57
EG - Egitto 54
MX - Messico 52
JO - Giordania 45
CA - Canada 39
NZ - Nuova Zelanda 37
AR - Argentina 35
CI - Costa d'Avorio 35
NG - Nigeria 35
CH - Svizzera 33
SC - Seychelles 32
ID - Indonesia 30
EC - Ecuador 28
AT - Austria 26
PH - Filippine 23
BE - Belgio 21
FI - Finlandia 21
GR - Grecia 19
TW - Taiwan 19
CL - Cile 18
HR - Croazia 17
MY - Malesia 17
PE - Perù 17
RO - Romania 17
PL - Polonia 16
CO - Colombia 13
IR - Iran 12
MA - Marocco 12
PT - Portogallo 12
CZ - Repubblica Ceca 11
TH - Thailandia 11
TN - Tunisia 10
PK - Pakistan 8
PY - Paraguay 8
AU - Australia 7
IQ - Iraq 7
BD - Bangladesh 5
BO - Bolivia 5
DK - Danimarca 5
IL - Israele 5
LB - Libano 5
MD - Moldavia 5
AE - Emirati Arabi Uniti 4
DZ - Algeria 4
NI - Nicaragua 4
UZ - Uzbekistan 4
KE - Kenya 3
MK - Macedonia 3
NO - Norvegia 3
SA - Arabia Saudita 3
SY - Repubblica araba siriana 3
UG - Uganda 3
AL - Albania 2
AZ - Azerbaigian 2
CU - Cuba 2
ET - Etiopia 2
GP - Guadalupe 2
HU - Ungheria 2
KH - Cambogia 2
LK - Sri Lanka 2
MT - Malta 2
RS - Serbia 2
UY - Uruguay 2
VE - Venezuela 2
AD - Andorra 1
AM - Armenia 1
BZ - Belize 1
CY - Cipro 1
EU - Europa 1
GT - Guatemala 1
JM - Giamaica 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LT - Lituania 1
MN - Mongolia 1
OM - Oman 1
PA - Panama 1
Totale 15.888
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Città #
Southend 1.030
Singapore 782
Ashburn 526
Fairfield 493
Chandler 370
Santa Clara 311
Wilmington 294
Hong Kong 261
Princeton 255
Woodbridge 246
Houston 221
Seattle 204
Ann Arbor 180
Jacksonville 176
Rome 165
Beijing 160
Dong Ket 152
Cambridge 148
Boardman 146
Milan 143
Dublin 136
Nanjing 119
Padova 112
Westminster 108
Bologna 97
Hefei 80
Ho Chi Minh City 72
Saint Petersburg 71
Los Angeles 69
Tokyo 67
Berlin 65
Jinan 63
Lomé 59
Medford 58
Shenyang 55
Hanoi 54
Sofia 51
Dearborn 50
Buffalo 47
Hebei 44
Amman 42
Cairo 41
Hyderabad 41
Mülheim 41
Seoul 41
Guangzhou 40
Nanchang 38
Abidjan 35
Redondo Beach 35
Falls Church 33
Naples 33
Tianjin 33
Dallas 32
Turin 32
Shanghai 31
The Dalles 29
Auckland 28
Cesena 28
Verona 28
Changsha 27
San Diego 27
Olalla 26
Florence 25
Council Bluffs 24
Istanbul 24
Norwalk 24
New York 23
Parma 22
Granada 21
Taizhou 21
Abeokuta 20
Hangzhou 20
Jiaxing 20
San Venanzo 20
Bari 19
Mahé 19
São Paulo 19
Zhengzhou 19
Chicago 18
Haikou 18
Redwood City 18
Wuhan 18
Yubileyny 18
Brussels 17
Frankfurt am Main 17
Napoli 17
Jakarta 16
Ningbo 16
Des Moines 15
Forlì 15
Kunming 15
Palermo 15
Pisa 15
Santiago 15
Vienna 15
Bremen 14
Catania 14
Madrid 14
Munich 14
Lanzhou 13
Totale 9.168
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.233
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 405
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 395
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 378
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 331
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 327
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 250
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 212
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 207
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 196
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 195
Effect of fermentation on the content of bioactive compounds in tofu-type products 184
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 182
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 179
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 172
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 172
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 169
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 168
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 166
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 162
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 160
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 160
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 155
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 155
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 154
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 153
Nuevas tendencias en el procesado de la carne de conejo 152
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 151
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 150
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 150
Phospholipids in cereals, nuts and some selected oilseeds 148
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 144
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 144
New insight into the cholesterol-lowering effect of phytosterols in rat cardiomyocytes 144
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 142
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 142
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 141
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 141
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   141
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 141
Microbiological safety and functional properties of a fermented nut-based product 140
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 140
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 139
Sviluppo di prodotti da forno naturalmente arricchiti in composti fenolici 136
Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality 136
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 135
Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat 134
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 131
Caratterizzazione dei componenti antiossidanti a struttura fenolica in estratti di farine d'orzo. Tecniche innovative a confronto con tecniche tradizionali 127
Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley 127
Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC – ESI-TOF-MS). 126
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński) 125
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions 124
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 123
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content 122
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: evaluation of Eruca vesicaria Mill and Diplotaxis tenuifolia L. genetic resources 122
Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork 121
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 121
Phenolic compounds in the potato and its byproducts: An overview 120
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 117
Preliminary validation of a new instrument for studying food oxidative stability 115
Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm 114
Determination of free and bound phenolic compounds in soy isoflavone concentrate using PFP fused core column 113
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 112
Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry 110
Determination of free flavan-3-ols content in barley (Hordeum vulgare L.) air-classified flours: comparative study of HPLC-DAD/MS and spectrophotometric determinations 109
Valutazione della stabilità ossidativa mediante OXITEST® e correlazione con la composizione lipidica di noci coltivate secondo differenti condizioni agronomiche. 108
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 107
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 107
Influence of cows diet on polar lipids composition of milk creams produced in the Parmigiano-Reggiano cheese area 107
Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification 106
Determination of oligomeric procyanidins in avocado pulp and its by-products 105
Influence of egg products and drying temperatures on egg pasta quality 105
A chemometric approach to determine the phenolic compounds indifferent barley samples by two different stationary phases: Acomparison between C18 and pentafluorophenyl core shell columns 104
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 104
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth 104
Use of barley by-products (from air classification) to develop functional spaghetti enriched of phenolic compounds and dietary fiber 103
Free and bound minor polar compounds in oats: Different extraction methods and analytical determinations 102
DETERMINATION OF DIFFERENT PHENOLIC COMPOUND CLASSES IN POMEGRANATE JUICES BY HPLC-DAD-ESI-QTOF-MS 100
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 99
Identification of Phenolic Compounds in Walnut Samples by Capillary Electrophoresis-Electrospray Ionization-microTOF 98
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 98
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 98
Influence of pearling process on phenolic and saponin content in quinoa 96
Effect of different extraction solvents on carotenoids recovery in tomato products 96
Evaluation of different extraction approaches for the determination of phenolic compounds and their metabolites in plasma by nanoLC-ESI-TOF-MS 96
Molecular effect of phytosterols in the regulation of cholesterol metabolism 95
Distribution of free and bound phenolic compounds in buckwheat milling fractions 92
Effect of different egg products on lipid oxidation of biscuits 91
Solid Phase Extraction for the Direct Extraction of Phospholipids in Virgin Olive Oil and their Determination by Hydrophilic Interaction Liquid Chromatography Coupled to Mass Spectrometry 91
Valutazione della shelf life di pasta arricchita con acidi grassi omega-3 90
Determination of lipid composition of cherimoya (Annona cherimola) cultivars grown in Andalusian region. 89
EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.) 89
PROANTHOCYANIDIN OLIGOMER CONTENT IN DIFFERENT BARLEY VARIETIES 89
Effect of technological processes on Maillard reaction and acrylamide formation in cocoa 88
Tratamiento de muestra para la identificación de compuestos fenólicos y sus metabolitos en suero y plasma mediante HPLC/NanoLC-ESI-TOF (MS) 87
Identification of flavonoids by HPLC-ESI-microTOF in buckwheat flour 87
Influence of oxidation state of guava leaves on the content of oligomeric procyanidins 87
IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS BY HPLC-DAD-ESI-TOF-MS IN DIFFERENT VARIETIES OF EGGPLANT GROWN AT DIFFERENT SEASONS 86
Influence of postharvest drying process on walnut bioactive compounds 84
Totale 15.178
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Categoria #
all - tutte 41.262
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 41.262
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.113 0 0 0 0 0 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
2024/20252.689 143 395 241 203 548 183 204 110 83 98 122 359
2025/20262.360 237 390 471 338 618 306 0 0 0 0 0 0
Totale 16.226