CRIS Current Research Information System

TURA, MATILDE
 Distribuzione geografica
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Continente #
AS - Asia 3.200
EU - Europa 2.706
NA - Nord America 2.675
AF - Africa 317
Continente sconosciuto - Info sul continente non disponibili 301
SA - Sud America 243
OC - Oceania 9
Totale 9.451
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Nazione #
US - Stati Uniti d'America 2.549
IT - Italia 1.447
CN - Cina 983
SG - Singapore 748
VN - Vietnam 625
DE - Germania 242
NL - Olanda 179
KR - Corea 173
BR - Brasile 172
HK - Hong Kong 171
GB - Regno Unito 141
FR - Francia 135
IN - India 113
FI - Finlandia 99
SE - Svezia 90
BD - Bangladesh 83
JP - Giappone 76
ZA - Sudafrica 66
MA - Marocco 60
SC - Seychelles 58
CA - Canada 54
PL - Polonia 46
IE - Irlanda 45
RU - Federazione Russa 42
AR - Argentina 37
CH - Svizzera 31
CI - Costa d'Avorio 31
CM - Camerun 31
TH - Thailandia 31
AT - Austria 30
TR - Turchia 30
ID - Indonesia 28
TG - Togo 24
HR - Croazia 23
GR - Grecia 22
JO - Giordania 22
RO - Romania 22
ES - Italia 21
PK - Pakistan 20
MX - Messico 18
HN - Honduras 17
PT - Portogallo 16
BE - Belgio 15
PH - Filippine 15
IQ - Iraq 13
KE - Kenya 13
UA - Ucraina 13
BG - Bulgaria 12
ET - Etiopia 12
IR - Iran 10
LT - Lituania 10
MY - Malesia 10
AU - Australia 9
CL - Cile 9
EC - Ecuador 9
TW - Taiwan 8
UZ - Uzbekistan 8
BZ - Belize 7
CR - Costa Rica 7
NI - Nicaragua 7
CO - Colombia 6
TN - Tunisia 6
KZ - Kazakistan 4
LK - Sri Lanka 4
OM - Oman 4
PY - Paraguay 4
SA - Arabia Saudita 4
AL - Albania 3
CZ - Repubblica Ceca 3
DO - Repubblica Dominicana 3
EG - Egitto 3
GT - Guatemala 3
IL - Israele 3
JM - Giamaica 3
LV - Lettonia 3
MT - Malta 3
UY - Uruguay 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BJ - Benin 2
DK - Danimarca 2
EE - Estonia 2
HU - Ungheria 2
LA - Repubblica Popolare Democratica del Laos 2
NG - Nigeria 2
NP - Nepal 2
PA - Panama 2
PE - Perù 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SV - El Salvador 2
AE - Emirati Arabi Uniti 1
AG - Antigua e Barbuda 1
BH - Bahrain 1
BW - Botswana 1
DZ - Algeria 1
GA - Gabon 1
GE - Georgia 1
KG - Kirghizistan 1
Totale 9.138
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Città #
Singapore 506
Hefei 388
Dallas 351
Bologna 312
Ashburn 290
San Jose 205
Ho Chi Minh City 180
Hong Kong 158
Council Bluffs 155
Seoul 153
Santa Clara 130
Hanoi 128
Milan 117
Rome 99
New York 95
Munich 92
Southend 78
Chandler 77
Cesena 76
Beijing 70
Helsinki 70
Tokyo 70
Forlì 67
Boardman 64
Lauterbourg 59
Los Angeles 54
Rimini 52
Johannesburg 49
Dublin 45
Bengaluru 36
Henderson 36
Fairfield 34
Buffalo 33
Turin 33
Abidjan 31
Amsterdam 30
Meknes 30
Wilmington 29
Frankfurt am Main 28
Princeton 28
Seattle 28
Houston 27
Bern 26
Phoenix 26
Modena 25
Berlin 24
Lomé 24
Shanghai 24
São Paulo 24
Ann Arbor 23
Amman 22
Da Nang 21
Haiphong 21
Dong Ket 20
Atlanta 19
Lappeenranta 19
Nuremberg 19
Vienna 19
Naples 18
Redondo Beach 18
Woodbridge 18
Guangzhou 17
Hyderabad 17
Warsaw 17
Athens 16
Cambridge 16
Montreal 16
Orem 16
Chicago 15
Parma 15
Rio de Janeiro 15
Florence 14
Jakarta 14
Verona 13
Des Moines 12
Manchester 12
Ravenna 12
Toulouse 12
Zagreb 12
Brierley Hill 11
Brooklyn 11
Mahé 11
Nairobi 11
Porto 11
Saint Louis 11
San Pedro Sula 11
Shenzhen 11
Ankara 10
Castelfranco Emilia 10
Denver 10
San Francisco 10
Scafati 10
Sofia 10
Toronto 10
Buenos Aires 9
Carpi 9
Ifrane 9
London 9
Pisa 9
Redwood City 9
Totale 5.476
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Nome #
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 461
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 421
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 378
Effects of turmeric powder on intestinal and biliary functions: The influence of curcuminoids concentration on spontaneous contractility 346
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 275
Fast Detection of 10 Cannabinoids by RP-HPLC-UV Method in Cannabis sativa L 265
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 248
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 234
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 233
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 226
A methodological review in sensory analyses of chicken meat 225
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 218
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 216
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 211
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 206
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 205
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 197
Quality indexes and composition of 13 commercial hemp seed oils 193
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 192
Valutazione della stabilità ossidativa e idrolitica di oli vegetali durante frittura semi-continua 181
Fonti proteiche alternative come ingredienti di mangimi sostenibili: percezione e gradimento dei consumatori verso petti di pollo provenienti da animali alimentati con microalghe disidratate o larve di mosca soldato nera 178
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks 178
FATTY ACID ETHYL ESTERS IN VIRGIN OLIVE OILS: IN-HOUSE VALIDATION OF A REVISED METHOD [ESTERI ETILICI DI ACIDI GRASSI IN OLI VERGINI DI OLIVA: VALIDAZIONE INTERNA DI UN METODO REVISIONATO] 174
Oli aromatizzati abbinati a preparazioni gastronomiche: studio esplorativo sulle preferenze e la disponibilità di soggetti italiani a provare ed acquistare 171
Valorization of hemp seed oils with a sensory perspective 169
Protocol for a joint auction-eye tracking measurement of consumers preferences for extra virgin oil in Tunisia and Morocco 167
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening 162
The scent of innovation: VOCs profiling of fusilli formulated with nonconventional flours 157
Fatty acid ethyl esters in virgin olive oils: In-house validation of a revised method 155
Valutazione sensoriale e strumentale di prodotti da forno formulati con fonti proteiche alternative 152
Remote testing: Sensory test during Covid-19 pandemic and beyond 151
Preliminary study: Comparison of antioxidant activity of cannabidiol (CBD) and α-tocopherol added to refined olive and sunflower oils 149
Unlocking the potential of Moroccan virgin olive oils for a possible recognition by the European Union's geographical indication Through comprehensive analytical characterization of their quality and composition ​ 149
Caratterizzazione sensoriale e analisi strumentale del profilo aromatico per la valorizzazione di succhi africani di tamarillo 148
Microesr to check the peroxide value in virgin olive oils 139
Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test 136
Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds 134
Consumers’ sensory perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens) meals in partial substitution of soybean 127
Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves 124
Consumers’ perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens) 109
Key-elements for the evaluation of cold-pressed hemp seed oils sensory terroir 107
Inclusione di fonti proteiche alternative nella pasta: aspetti sensoriali, disponibilità a provare e comprare 106
Effect of blending olive leaves and olive mill wastewater on the potential biogas production 100
New Vegetable Oils Enriched with Essential Oil from Exhausted Hemp Inflorescences 94
Utilizing sensory and visual data in the value estimation of extra virgin olive oil 92
Valorization of olive mill by-products: anaerobic co-digestion of olive leaves and olive mill wastewater 82
Improving the shelf-life of tomato pomace using a prototype non-thermal air dryer 78
QUALITY TRAITS OF THIGH MEAT FROM THE MORE PROMISING MEDIUM-GROWING GENOTYPES TO BE USED FOR EUROPEAN BROILER PRODUCTION 77
Evaluating Methane Potential of Olive Mill Wastewater and Leaf Co-Digestion 73
Valorizzazione di alcuni sottoprodotti del frantoio: ​co-digestione anaerobica di foglie di olivo ed acque di vegetazione​ 71
VALORIZZAZIONE DI UN SOTTOPRODOTTO DELLA LAVORAZIONE DEL POMODORO MEDIANTE UN TRATTAMENTO NON TERMICO DI ESSICCAZIONE AD ARIA PER IL PROLUNGAMENTO DELLA SUA SHELF-LIFE: UNO STUDIO PRELIMINARE 69
Evaluating Co-Digestion of Olive Mill Wastewater and Olive Leaves for Biogas Production 66
Atti del Convegno nazionale di scienze e tecnologie alimentari. Gli alimenti del futuro. Nuova ediz 55
Electron spin resonance (microESR) to determine the peroxide value of virgin olive oil || Resonancia electrónica de espín (microESR) para comprobar el índice de peróxidos de aceites de oliva virgen 53
Ingredients and foods containing alternative protein sources: evaluation of sensory quality and acceptability 45
Pork Salami With Pumpkin and Walnut Press Cakes Exhibits Increased PUFA Content but Reduced Lipid Stability During Storage 45
Lipidomic profile in cocoa (Theobroma cacao L.) beans with different clones and postharvest conditions 39
Inclusione di fonti proteiche da insetti in alimenti familiari per la popolazione italiana: profilo sensoriale e valutazione dell’accettabilità 19
Preferences for olive oil between taste and healthiness: an incentivised experiment in Morocco and Tunisia 16
Italian consumers’ responses to pasta formulated with alternative protein sources: an online questionnaire 4
Totale 9.451
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Categoria #
all - tutte 22.098
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 22.098
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022338 0 5 22 21 32 27 20 33 34 26 69 49
2022/2023534 31 64 30 47 46 40 36 45 89 14 40 52
2023/2024470 25 34 33 30 25 75 25 65 20 52 44 42
2024/20251.865 79 127 114 165 179 108 202 111 102 195 201 282
2025/20264.985 334 644 662 489 334 225 377 177 771 342 382 248
2026/2027569 309 260 0 0 0 0 0 0 0 0 0 0
Totale 9.451