CRIS Current Research Information System

VALLI, ENRICO
 Distribuzione geografica
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Continente #
AS - Asia 11.714
EU - Europa 10.282
NA - Nord America 10.263
Continente sconosciuto - Info sul continente non disponibili 880
AF - Africa 854
SA - Sud America 829
OC - Oceania 21
Totale 34.843
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Nazione #
US - Stati Uniti d'America 9.928
IT - Italia 4.040
CN - Cina 3.678
SG - Singapore 2.822
VN - Vietnam 2.217
GB - Regno Unito 1.448
DE - Germania 1.031
HK - Hong Kong 742
SE - Svezia 639
FR - Francia 566
BR - Brasile 523
NL - Olanda 498
IN - India 491
KR - Corea 470
RU - Federazione Russa 322
BD - Bangladesh 288
FI - Finlandia 282
IE - Irlanda 249
JP - Giappone 228
ZA - Sudafrica 200
SC - Seychelles 196
CA - Canada 173
ES - Italia 147
UA - Ucraina 146
AR - Argentina 143
CH - Svizzera 136
CI - Costa d'Avorio 133
PK - Pakistan 119
TG - Togo 108
BG - Bulgaria 98
TR - Turchia 98
ID - Indonesia 96
PL - Polonia 94
JO - Giordania 91
AT - Austria 90
GR - Grecia 85
BE - Belgio 80
TH - Thailandia 70
EE - Estonia 69
MA - Marocco 59
MX - Messico 58
PH - Filippine 54
PT - Portogallo 52
HR - Croazia 49
CL - Cile 41
RO - Romania 37
ET - Etiopia 35
TW - Taiwan 34
EC - Ecuador 33
MY - Malesia 33
IQ - Iraq 31
IR - Iran 27
HN - Honduras 26
DZ - Algeria 25
CO - Colombia 23
VE - Venezuela 23
TN - Tunisia 21
LT - Lituania 19
UZ - Uzbekistan 19
AL - Albania 18
CR - Costa Rica 17
DK - Danimarca 17
AU - Australia 16
KE - Kenya 16
CZ - Repubblica Ceca 15
NG - Nigeria 15
PY - Paraguay 14
IL - Israele 13
OM - Oman 12
EG - Egitto 11
JM - Giamaica 11
LB - Libano 11
NI - Nicaragua 11
PE - Perù 11
NP - Nepal 10
SA - Arabia Saudita 10
SI - Slovenia 9
UY - Uruguay 9
AE - Emirati Arabi Uniti 8
BZ - Belize 8
LY - Libia 8
RS - Serbia 7
SK - Slovacchia (Repubblica Slovacca) 7
BO - Bolivia 6
CM - Camerun 6
HU - Ungheria 6
KZ - Kazakistan 6
NO - Norvegia 6
BH - Bahrain 5
DO - Repubblica Dominicana 5
GT - Guatemala 5
PR - Porto Rico 5
AZ - Azerbaigian 4
GE - Georgia 4
GH - Ghana 4
KW - Kuwait 4
LK - Sri Lanka 4
LV - Lettonia 4
MD - Moldavia 4
NZ - Nuova Zelanda 4
Totale 33.899
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Città #
Singapore 1.899
Ashburn 1.200
Southend 1.167
Hefei 970
Hong Kong 693
Bologna 691
San Jose 623
Santa Clara 592
Chandler 588
Ho Chi Minh City 533
Dallas 461
Council Bluffs 457
Seoul 415
Hanoi 413
Fairfield 392
Beijing 363
Milan 302
Boardman 282
Princeton 275
Dong Ket 270
Cesena 246
Dublin 240
Wilmington 236
Houston 228
Seattle 225
Rome 222
Woodbridge 220
Munich 215
Ann Arbor 208
Tokyo 197
Helsinki 195
Lauterbourg 190
Los Angeles 183
New York 181
Cambridge 147
Abidjan 133
Rimini 112
Forlì 111
Nanjing 110
Buffalo 108
Lomé 108
Berlin 103
Bern 102
Padova 102
Westminster 98
Guangzhou 96
Sofia 95
Shanghai 92
Turin 92
Amman 91
Bengaluru 90
Frankfurt am Main 86
Jinan 82
Johannesburg 81
Medford 79
Redondo Beach 74
Jacksonville 72
São Paulo 72
Amsterdam 70
Chicago 66
Da Nang 66
Vienna 61
Florence 58
Phoenix 57
Faisalabad 56
Haiphong 56
Naples 55
Nuremberg 54
Hyderabad 53
Jakarta 53
Tianjin 52
Changsha 51
San Diego 50
Lappeenranta 49
Redwood City 49
Brussels 48
Shenyang 48
Montreal 42
Parma 42
Perugia 42
London 41
Mülheim 41
Orem 41
Zhengzhou 41
Saint Petersburg 38
Shenzhen 38
Des Moines 37
Hangzhou 37
Henderson 37
Basingstoke 36
Modena 36
Falls Church 35
Athens 34
Bari 34
Madrid 34
Warsaw 33
Toronto 32
Washington 31
Brooklyn 30
Redmond 30
Totale 19.802
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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
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 373
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 356
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 317
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 312
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 297
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 289
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 286
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 279
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 278
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 275
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 267
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 257
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 254
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 253
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 249
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 248
VITA OLEI 244
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 241
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 241
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 240
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 239
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 236
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 235
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 233
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 233
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 231
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 226
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 226
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 226
A methodological review in sensory analyses of chicken meat 225
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 222
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
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 217
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 217
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 214
Italian and Spanish commercial tomato sauces for pasta dressing: Study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry 212
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 211
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 208
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 208
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 208
Emerging trends in olive oil fraud and possible countermeasures 208
A Peer Inter-laboratory Study of SPME-GC-FID/MS Method for theAnalysis of Volatile Compounds in Virgin Olive Oils for Supporting Panel Test: Extracted Conclusions and Future Directions 207
Oli d'oliva aromatizzati mediante co-molitura di olive, pepe nero e polpa di frutti d'arancia: caratterizzazione della composizione, proprietà sensoriali ed aspetti di sostenibilità 206
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
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 205
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 204
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 199
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 198
Virgin olive oil in preventive medicine: from legend to epigenetics 198
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 198
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 197
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 197
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 195
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
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 195
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
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality 192
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 191
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 190
Simulating international shipments of vegetable oils: focus on quality changes 190
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 190
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions 189
Olive oil enriched in lycopene from tomato by-product through a co-milling process 189
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 186
Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils 185
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 182
Characterization of virgin olive oils produced with autochthonous Galician varieties 182
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces 181
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation 181
Meat and meat products 181
Sensory Analysis of Virgin Olive Oil 180
The OLEUM Project: An Overview of New In-house Validated Analytical Methods 179
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks 178
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 177
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
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 173
Profilo chimico e sensoriale di oli extravergini di oliva monovarietali di diversa provenienza geografica 173
In-house Validation of Two Analytical Protocols for Time-saving Alternative Determination of Fatty Acid Ethyl Esters in Virgin Olive Oils 172
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS 172
Oli aromatizzati abbinati a preparazioni gastronomiche: studio esplorativo sulle preferenze e la disponibilità di soggetti italiani a provare ed acquistare 171
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 171
Valorization of hemp seed oils with a sensory perspective 169
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 167
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 167
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils 167
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 167
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 166
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 164
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 163
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 162
Some suggestions for the producers after the simulation of an oil journey: the risk can be oxidation. The Food Supply Chain project at Bologna University 162
Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach 162
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 162
Totale 21.781
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Categoria #
all - tutte 89.242
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 89.242
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.439 0 115 145 158 288 195 140 207 145 107 512 427
2022/20233.270 293 418 186 353 267 244 149 217 531 127 238 247
2023/20242.062 111 208 121 110 197 279 109 243 96 214 197 177
2024/20256.446 270 632 473 395 865 306 710 316 314 497 522 1.146
2025/202614.090 1.039 1.825 1.502 1.146 1.351 748 1.334 518 2.203 967 810 647
2026/20271.031 617 414 0 0 0 0 0 0 0 0 0 0
Totale 34.843