CRIS Current Research Information System

CEVOLI, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 9.280
AS - Asia 8.665
EU - Europa 7.702
AF - Africa 706
SA - Sud America 494
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 6
Totale 26.885
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Nazione #
US - Stati Uniti d'America 9.020
CN - Cina 2.599
IT - Italia 2.455
SG - Singapore 2.145
VN - Vietnam 1.824
GB - Regno Unito 1.540
DE - Germania 945
SE - Svezia 574
HK - Hong Kong 513
FR - Francia 401
IN - India 398
RU - Federazione Russa 328
BR - Brasile 318
NL - Olanda 280
KR - Corea 237
IE - Irlanda 230
TG - Togo 204
UA - Ucraina 198
BD - Bangladesh 195
CA - Canada 193
CI - Costa d'Avorio 181
ZA - Sudafrica 141
JP - Giappone 137
FI - Finlandia 134
ES - Italia 108
SC - Seychelles 80
CH - Svizzera 76
EE - Estonia 71
ID - Indonesia 70
AR - Argentina 68
PH - Filippine 68
TR - Turchia 64
AE - Emirati Arabi Uniti 63
BG - Bulgaria 58
GR - Grecia 52
JO - Giordania 47
PL - Polonia 46
AT - Austria 45
TH - Thailandia 44
TW - Taiwan 41
MY - Malesia 40
BE - Belgio 38
MX - Messico 37
IQ - Iraq 32
PK - Pakistan 30
AU - Australia 28
CL - Cile 26
RO - Romania 26
CO - Colombia 25
EC - Ecuador 22
IR - Iran 21
NG - Nigeria 20
PT - Portogallo 20
MA - Marocco 17
ET - Etiopia 14
HR - Croazia 13
LT - Lituania 13
HU - Ungheria 12
UZ - Uzbekistan 12
LB - Libano 11
OM - Oman 11
VE - Venezuela 11
EG - Egitto 10
PY - Paraguay 10
SA - Arabia Saudita 10
CZ - Repubblica Ceca 9
IL - Israele 9
KE - Kenya 9
PE - Perù 9
TN - Tunisia 9
DK - Danimarca 8
PS - Palestinian Territory 8
NP - Nepal 7
DZ - Algeria 6
JM - Giamaica 6
KZ - Kazakistan 6
AM - Armenia 5
CR - Costa Rica 5
MD - Moldavia 5
AZ - Azerbaigian 4
NO - Norvegia 4
NZ - Nuova Zelanda 4
SV - El Salvador 4
HN - Honduras 3
KW - Kuwait 3
LU - Lussemburgo 3
LV - Lettonia 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
A1 - Anonimo 2
BH - Bahrain 2
BZ - Belize 2
CM - Camerun 2
DO - Repubblica Dominicana 2
EU - Europa 2
GY - Guiana 2
MN - Mongolia 2
NI - Nicaragua 2
PA - Panama 2
QA - Qatar 2
Totale 26.857
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Città #
Singapore 1.453
Ashburn 1.261
Southend 1.217
Chandler 625
Fairfield 622
San Jose 534
Bologna 501
Santa Clara 480
Hong Kong 471
Hefei 417
Dong Ket 393
Ho Chi Minh City 351
Wilmington 337
Ann Arbor 314
Hanoi 299
Beijing 290
Seattle 283
Woodbridge 279
Houston 278
Princeton 264
Dallas 254
Dublin 225
Cambridge 211
Boardman 208
Lomé 204
Seoul 184
Abidjan 181
Munich 172
Milan 157
Los Angeles 139
Lauterbourg 134
Nanjing 133
Council Bluffs 132
Mcallen 131
Jacksonville 119
Rome 119
Tokyo 113
Cesena 107
Westminster 107
Bremen 102
New York 97
Padova 97
Berlin 94
Jinan 92
Montréal 90
Guangzhou 89
Helsinki 84
Buffalo 68
Redondo Beach 65
Shanghai 64
Bern 61
São Paulo 61
Frankfurt am Main 57
Sofia 57
Shenyang 56
Da Nang 55
Medford 55
Amsterdam 53
Tianjin 53
Turin 53
Forlì 50
Haiphong 47
Amman 46
Changsha 46
Rimini 45
Hangzhou 42
Hyderabad 42
Bengaluru 41
Johannesburg 40
Saint Petersburg 38
Mülheim 37
Jakarta 36
San Diego 36
Florence 35
Redwood City 34
Zhengzhou 34
Brussels 33
Chicago 33
Falls Church 33
Nanchang 32
Hebei 31
Lappeenranta 31
London 31
Madrid 31
Orem 31
Des Moines 30
Shenzhen 30
Washington 30
Phoenix 29
Toronto 29
Nuremberg 27
Vienna 27
Verona 26
Dearborn 24
Montreal 24
Norwalk 24
Atlanta 23
San Francisco 23
Haikou 22
Bangkok 21
Totale 16.526
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Nome #
Estimation of thermal conductivity of short pastry biscuit at different baking stages 607
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 464
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 400
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 368
ANALYZER OF MATERIALS BY MICROWAWE SPECTROSCOPY 310
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 305
Analizzatore di materiali per spettroscopia nelle microonde 296
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 289
Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) 281
Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer 263
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 261
Different analytical approaches for the study of water features in green and roasted coffee beans 261
Effects of sanitizing treatments with atmospheric cold plasma, SDS and lactic acid on verotoxin-producing Escherichia coli and Listeria monocytogenes in red chicory (radicchio) 252
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 251
Simple and efficient approach for shelf-life test on frozen spinach and parsley 236
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 230
Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium 230
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 229
FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.) 229
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 228
Alternative egg decontamination techniques to washing 226
A capacitive technique to assess water content in extra virgin olive oils 225
Hyperspectral imaging to measure apricot attributes during storage 224
Data fusion of FT-NIR spectroscopy and Vis/NIR hyperspectral imaging to predict quality parameters of yellow flesh “Jintao” kiwifruit 223
Radio-frequency and optical techniques for evaluating anchovy freshness 219
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 219
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 217
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 215
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils 213
Caratterizzazione della tipologia di polpa nel pesco mediante un metodo non distruttivo 211
In field Vis/NIR hyperspectral imaging to measure soluble solids content of wine grape barriers during ripening 210
Assessment of the total solids and fat contents in whole liquid egg products by electrical and thermal conductivity measurements 208
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 205
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 205
Hot Air Treatment for Surface Decontamination of Table Eggs 205
A rapid and reliable method for the measurement of water content in extra virgin olive oil 205
Admittance measurements to assess the total solids and fat contents in liquid whole egg products 204
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 204
Freshness grading of shell eggs using a dielectric technique and artificial neural network method 196
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 194
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 193
Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model 193
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 192
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 192
Assessment of yolk/albumen ratio in whole liquid egg products by Time-Domain Reflectometry (TDR) method 191
Theoretical and experimental study on mechanical characterisation of a water drop impact on a solid surface 191
Multi-analytical approach for monitoring the freezing process of a milkshake based product 190
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 190
Innovative egg treatments for reducing bacterial contamination of egg surface and contents Work Package number: 5 - Task 5.2: Hot air pasteurisation 189
A waveguide technique for non-destructive determination of egg quality parameters 189
In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging 189
Determination of the CO2 mass diffusivity of egg components by finite element model inversion 187
2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry 187
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 186
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 185
Evaluation of cut alfalfa moisture content and operative conditions by hyperspectral imaging combined with chemometric tools: In-field application 184
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 184
SUPPORTING THE OFFICIAL SENSORY EVALUATION OF VIRGIN OLIVE OILS WITH INNOVATIVE STRATEGIES BASED ON VOLATILE COMPOUNDS ANALYSIS: THE ROLE OF HS-GC-IMS AND MACHINE LEARNING 180
Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties 180
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 179
Numerical modeling of heat and mass transfer during coffee roasting process 178
Rapid determination of the storage time of cold-pressed berry seed oils using flash gas chromatography E-Nose coupled with chemometrics 177
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 177
Finite element model of salami ripening process and successive storage in package 176
Ripeness evaluation of kiwifruit by hyperspectral imaging 175
Shell eggs quality assessment by FT-NIR spectroscopy 173
Hot air treatment for surface decontamination of table eggs experimentally infected with Salmonella, Listeria, and Escherichia coli 173
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 172
Hot air treatment for surface decontamination of table eggs 172
Influence of the electrode material on the decontamination efficacy of dielectric barrier discharge gas plasma treatments towards Listeria monocytogenes and Escherichia coli 172
In-field hyperspectral imaging: An overview on the ground-based applications in agriculture 172
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 170
Predicting freshness of shell eggs using a technique based on the dieletric properties 169
Non-destructive internal quality assessment of ‘‘Hayward’’ kiwifruit by waveguide spectroscopy. 169
The OLEUM Project: An Overview of New In-house Validated Analytical Methods 169
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 168
Drying of coating on bun bread: Heat and mass transfer numerical model 166
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 166
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] 166
Precision viticulture: Automatic selection of the regions of interest from moving wagon hyperspectral images of grapes for efficient SSC prediction 163
UN METODO NON DISTRUTTIVO PER LA CLASSIFICAZIONE DELLE UOVA DA CONSUMO BASATO SU RETI NEURALI ARTIFICIALI 163
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 160
Application of infrared spectroscopy for dairy product authentication and quality assessment 160
Thermophysical properties of frozen parsley: A state diagram representation 160
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 159
Lipid fraction of creams collected in the Parmigiano- Reggiano cheese production area in response to extruded linseed supplementation of dairy cows’ diets: GC-FID and FT-MIR evaluation 159
FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese 156
"Questione di Chimica" Bologna e Genova (Festival della Scienza) Attività: Maionese shakerata, maionese tagadà, maionese cosa sa? 155
Validation of a simplified numerical model hot air treatment of shell eggs surface 155
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 155
Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test 152
Fatty acid ethyl esters in virgin olive oils: In-house validation of a revised method 152
Numerical simulation of physical systems in agri-food engineering 150
Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion 150
Decontaminazione superficiale delle uova da consumo mediante l'impiego di aria calda 150
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 150
Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control 145
Estimation of semolina dough rheological parameters by inversion of a finite elements model. 145
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes 145
Study of a Rapid Untargeted Chromatographic Approach to Discriminate Virgin Olive Oils with a different Geographical Origin 145
Totale 20.458
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Categoria #
all - tutte 68.213
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 68.213
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021553 0 0 0 0 0 0 0 0 0 0 0 553
2021/20222.558 248 122 162 136 279 182 104 196 148 107 418 456
2022/20233.135 303 563 166 404 183 269 121 186 460 74 225 181
2023/20241.630 64 138 184 156 178 266 97 155 57 148 114 73
2024/20254.363 176 563 407 235 838 209 369 188 112 251 291 724
2025/20269.299 571 912 869 742 1.066 540 842 325 1.710 776 621 325
Totale 27.485