CRIS Current Research Information System

CEVOLI, CHIARA
 Distribuzione geografica
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Continente #
NA - Nord America 9.778
AS - Asia 8.681
EU - Europa 7.770
AF - Africa 695
Continente sconosciuto - Info sul continente non disponibili 614
SA - Sud America 493
OC - Oceania 32
Totale 28.063
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Nazione #
US - Stati Uniti d'America 9.486
CN - Cina 2.595
IT - Italia 2.542
SG - Singapore 2.135
VN - Vietnam 1.811
GB - Regno Unito 1.542
DE - Germania 937
SE - Svezia 567
HK - Hong Kong 517
FR - Francia 401
IN - India 396
RU - Federazione Russa 329
BR - Brasile 314
NL - Olanda 279
BD - Bangladesh 237
KR - Corea 237
IE - Irlanda 226
CA - Canada 208
TG - Togo 200
UA - Ucraina 199
CI - Costa d'Avorio 176
ZA - Sudafrica 140
JP - Giappone 137
FI - Finlandia 133
ES - Italia 110
SC - Seychelles 82
CH - Svizzera 73
EE - Estonia 71
ID - Indonesia 69
PH - Filippine 69
AR - Argentina 68
TR - Turchia 65
AE - Emirati Arabi Uniti 63
BG - Bulgaria 58
GR - Grecia 52
PL - Polonia 47
JO - Giordania 46
AT - Austria 45
TW - Taiwan 43
TH - Thailandia 42
MY - Malesia 41
MX - Messico 39
BE - Belgio 36
IQ - Iraq 32
PK - Pakistan 29
AU - Australia 28
CO - Colombia 28
CL - Cile 26
RO - Romania 26
PT - Portogallo 22
EC - Ecuador 21
IR - Iran 21
MA - Marocco 18
NG - Nigeria 18
ET - Etiopia 14
HR - Croazia 13
LT - Lituania 13
UZ - Uzbekistan 12
LB - Libano 11
OM - Oman 11
VE - Venezuela 11
CR - Costa Rica 10
CZ - Repubblica Ceca 10
PY - Paraguay 10
SA - Arabia Saudita 10
HU - Ungheria 9
IL - Israele 9
KE - Kenya 9
PE - Perù 9
TN - Tunisia 9
DK - Danimarca 8
EG - Egitto 8
JM - Giamaica 8
PS - Palestinian Territory 8
HN - Honduras 7
NP - Nepal 7
AM - Armenia 6
DZ - Algeria 6
KZ - Kazakistan 6
MD - Moldavia 5
NZ - Nuova Zelanda 4
SV - El Salvador 4
AZ - Azerbaigian 3
KW - Kuwait 3
LU - Lussemburgo 3
LV - Lettonia 3
NI - Nicaragua 3
NO - Norvegia 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
UY - Uruguay 3
A1 - Anonimo 2
BH - Bahrain 2
BZ - Belize 2
CM - Camerun 2
EU - Europa 2
GT - Guatemala 2
GY - Guiana 2
MN - Mongolia 2
PA - Panama 2
Totale 27.424
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Città #
Singapore 1.449
Ashburn 1.298
Southend 1.217
Fairfield 622
Chandler 599
San Jose 558
Bologna 502
Santa Clara 494
Hong Kong 471
Hefei 417
Dong Ket 393
Ho Chi Minh City 345
Wilmington 337
Ann Arbor 314
Hanoi 295
Beijing 293
Council Bluffs 286
Seattle 283
Houston 281
Woodbridge 280
Princeton 262
Dallas 257
Dublin 221
Cambridge 211
Boardman 201
Lomé 200
Seoul 184
Abidjan 176
Munich 172
Milan 166
Los Angeles 147
Lauterbourg 133
Nanjing 133
Mcallen 131
Rome 127
Jacksonville 119
Tokyo 113
Westminster 107
Cesena 106
New York 102
Bremen 100
Padova 97
Berlin 92
Jinan 92
Montréal 90
Guangzhou 89
Helsinki 84
Buffalo 71
Shanghai 65
Redondo Beach 63
São Paulo 61
Bern 57
Sofia 57
Frankfurt am Main 56
Shenyang 56
Forlì 55
Medford 55
Da Nang 54
Amsterdam 53
Turin 53
Tianjin 52
Rimini 50
Haiphong 47
Amman 45
Changsha 45
Hangzhou 42
Bengaluru 41
Hyderabad 40
Johannesburg 39
Saint Petersburg 38
Washington 38
Mülheim 37
San Diego 37
Chicago 36
Jakarta 36
Florence 35
Redwood City 34
Zhengzhou 34
Falls Church 33
London 33
Orem 33
Nanchang 32
Brussels 31
Hebei 31
Lappeenranta 31
Madrid 31
Toronto 31
Des Moines 30
Phoenix 30
Shenzhen 30
Verona 28
Naples 27
Vienna 27
Atlanta 26
Nuremberg 25
Dearborn 24
Montreal 24
Norwalk 24
San Francisco 24
Brooklyn 23
Totale 16.756
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Nome #
Estimation of thermal conductivity of short pastry biscuit at different baking stages 610
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 472
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 404
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 372
ANALYZER OF MATERIALS BY MICROWAWE SPECTROSCOPY 312
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 309
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 305
Analizzatore di materiali per spettroscopia nelle microonde 300
Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) 288
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 267
Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer 267
Different analytical approaches for the study of water features in green and roasted coffee beans 263
Effects of sanitizing treatments with atmospheric cold plasma, SDS and lactic acid on verotoxin-producing Escherichia coli and Listeria monocytogenes in red chicory (radicchio) 262
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 254
Simple and efficient approach for shelf-life test on frozen spinach and parsley 243
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 240
Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium 237
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 236
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 235
Hyperspectral imaging to measure apricot attributes during storage 233
FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.) 233
Alternative egg decontamination techniques to washing 232
Data fusion of FT-NIR spectroscopy and Vis/NIR hyperspectral imaging to predict quality parameters of yellow flesh “Jintao” kiwifruit 232
Radio-frequency and optical techniques for evaluating anchovy freshness 226
A capacitive technique to assess water content in extra virgin olive oils 226
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 225
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 224
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 221
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 220
In field Vis/NIR hyperspectral imaging to measure soluble solids content of wine grape barriers during ripening 218
Caratterizzazione della tipologia di polpa nel pesco mediante un metodo non distruttivo 217
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 217
Assessment of the total solids and fat contents in whole liquid egg products by electrical and thermal conductivity measurements 210
A rapid and reliable method for the measurement of water content in extra virgin olive oil 209
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 208
Admittance measurements to assess the total solids and fat contents in liquid whole egg products 207
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 207
Hot Air Treatment for Surface Decontamination of Table Eggs 207
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 205
2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry 199
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 199
Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model 199
In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging 198
Assessment of yolk/albumen ratio in whole liquid egg products by Time-Domain Reflectometry (TDR) method 197
Freshness grading of shell eggs using a dielectric technique and artificial neural network method 197
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 197
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 195
Multi-analytical approach for monitoring the freezing process of a milkshake based product 195
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 194
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 194
Innovative egg treatments for reducing bacterial contamination of egg surface and contents Work Package number: 5 - Task 5.2: Hot air pasteurisation 193
Theoretical and experimental study on mechanical characterisation of a water drop impact on a solid surface 193
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 192
A waveguide technique for non-destructive determination of egg quality parameters 191
Determination of the CO2 mass diffusivity of egg components by finite element model inversion 190
Evaluation of cut alfalfa moisture content and operative conditions by hyperspectral imaging combined with chemometric tools: In-field application 188
Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties 187
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 187
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 187
Ripeness evaluation of kiwifruit by hyperspectral imaging 184
Rapid determination of the storage time of cold-pressed berry seed oils using flash gas chromatography E-Nose coupled with chemometrics 183
Numerical modeling of heat and mass transfer during coffee roasting process 183
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 182
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 182
The OLEUM Project: An Overview of New In-house Validated Analytical Methods 179
Shell eggs quality assessment by FT-NIR spectroscopy 178
Finite element model of salami ripening process and successive storage in package 178
Hot air treatment for surface decontamination of table eggs experimentally infected with Salmonella, Listeria, and Escherichia coli 176
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 176
In-field hyperspectral imaging: An overview on the ground-based applications in agriculture 176
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 175
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 174
Influence of the electrode material on the decontamination efficacy of dielectric barrier discharge gas plasma treatments towards Listeria monocytogenes and Escherichia coli 174
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
Hot air treatment for surface decontamination of table eggs 173
Predicting freshness of shell eggs using a technique based on the dieletric properties 172
Non-destructive internal quality assessment of ‘‘Hayward’’ kiwifruit by waveguide spectroscopy. 171
Drying of coating on bun bread: Heat and mass transfer numerical model 170
UN METODO NON DISTRUTTIVO PER LA CLASSIFICAZIONE DELLE UOVA DA CONSUMO BASATO SU RETI NEURALI ARTIFICIALI 169
Measurement of thermal properties of table egg's components 168
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 166
Precision viticulture: Automatic selection of the regions of interest from moving wagon hyperspectral images of grapes for efficient SSC prediction 165
Thermophysical properties of frozen parsley: A state diagram representation 165
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 163
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 162
Application of infrared spectroscopy for dairy product authentication and quality assessment 162
FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese 162
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 161
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 159
Storage of wafer cookies: Assessment by destructive techniques, and non-destructive spectral detection methods 158
Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test 157
Validation of a simplified numerical model hot air treatment of shell eggs surface 157
"Questione di Chimica" Bologna e Genova (Festival della Scienza) Attività: Maionese shakerata, maionese tagadà, maionese cosa sa? 156
Rapid assessment of fatty acids alkyl esters in extra virgin olive oils by Time Domain Reflectometry (TDR) 156
Fatty acid ethyl esters in virgin olive oils: In-house validation of a revised method 155
Decontaminazione superficiale delle uova da consumo mediante l'impiego di aria calda 154
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 154
Study of a Rapid Untargeted Chromatographic Approach to Discriminate Virgin Olive Oils with a different Geographical Origin 153
Quality “In Cup” of Espresso Coffee: Data from over Ten Years of Investigation 152
Numerical simulation of physical systems in agri-food engineering 152
Totale 20.991
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Categoria #
all - tutte 71.104
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 71.104
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.310 0 122 162 136 279 182 104 196 148 107 418 456
2022/20233.053 294 550 162 395 175 262 120 179 450 74 222 170
2023/20241.612 63 135 179 155 175 264 97 154 57 148 112 73
2024/20254.308 174 554 402 230 829 205 363 186 109 249 288 719
2025/20269.378 562 907 859 732 1.054 534 830 318 1.690 766 617 509
2026/2027654 378 276 0 0 0 0 0 0 0 0 0 0
Totale 28.063