CRIS Current Research Information System

VALLI, ENRICO
 Distribuzione geografica
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Continente #
EU - Europa 5.973
NA - Nord America 4.730
AS - Asia 1.693
AF - Africa 316
SA - Sud America 57
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 4
Totale 12.782
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Nazione #
US - Stati Uniti d'America 4.681
IT - Italia 1.974
GB - Regno Unito 1.285
DE - Germania 645
SE - Svezia 627
CN - Cina 591
VN - Vietnam 469
IN - India 298
IE - Irlanda 229
FR - Francia 201
RU - Federazione Russa 170
UA - Ucraina 136
CH - Svizzera 132
TG - Togo 108
BG - Bulgaria 98
ZA - Sudafrica 98
JO - Giordania 87
EE - Estonia 68
FI - Finlandia 61
BE - Belgio 56
ES - Italia 56
KR - Corea 54
SG - Singapore 43
AT - Austria 42
GR - Grecia 41
PK - Pakistan 41
CI - Costa d'Avorio 31
HR - Croazia 30
PL - Polonia 30
AR - Argentina 29
CA - Canada 25
SC - Seychelles 24
PT - Portogallo 22
TR - Turchia 21
IR - Iran 17
MA - Marocco 17
NL - Olanda 17
RO - Romania 17
BR - Brasile 14
HN - Honduras 13
CL - Cile 10
JP - Giappone 10
CZ - Repubblica Ceca 9
DZ - Algeria 9
ID - Indonesia 9
TH - Thailandia 9
NG - Nigeria 8
BZ - Belize 7
LY - Libia 7
AU - Australia 6
PH - Filippine 6
TW - Taiwan 6
HK - Hong Kong 5
IL - Israele 5
MY - Malesia 5
RS - Serbia 5
ET - Etiopia 4
LB - Libano 4
NO - Norvegia 4
UZ - Uzbekistan 4
EG - Egitto 3
EU - Europa 3
LT - Lituania 3
NZ - Nuova Zelanda 3
OM - Oman 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
TN - Tunisia 3
DK - Danimarca 2
GL - Groenlandia 2
KH - Cambogia 2
LK - Sri Lanka 2
MX - Messico 2
PE - Perù 2
PY - Paraguay 2
SM - San Marino 2
ZW - Zimbabwe 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
HU - Ungheria 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MD - Moldavia 1
SN - Senegal 1
UG - Uganda 1
Totale 12.782
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Città #
Southend 1.176
Chandler 592
Ashburn 430
Fairfield 392
Bologna 371
Princeton 277
Dong Ket 270
Wilmington 234
Dublin 221
Woodbridge 219
Seattle 212
Ann Arbor 208
Houston 205
Cesena 165
Cambridge 144
Lomé 108
Bern 103
Nanjing 100
Westminster 99
Milan 98
Sofia 96
Berlin 93
Amman 87
Padova 86
Medford 79
Rome 76
Jinan 73
Jacksonville 69
Forlì 68
Turin 63
San Diego 49
Redwood City 48
Beijing 47
Boardman 46
Shenyang 43
Helsinki 41
Mülheim 41
Saint Petersburg 38
Brussels 37
Henderson 37
Falls Church 35
Seoul 35
Vienna 35
Changsha 33
Des Moines 33
New York 33
Hyderabad 32
Abidjan 31
Redmond 31
Chicago 28
Olalla 28
Rimini 28
Frankfurt am Main 27
Vicente López 26
Hebei 25
Bremen 24
Florence 24
Dearborn 23
Parma 22
Tappahannock 22
Madrid 21
Phoenix 21
Guangzhou 20
Kuban 20
Haikou 19
Hangzhou 19
Jiaxing 19
Tianjin 19
Mahé 18
Naples 18
Poznan 18
Singapore 18
Verona 18
Bari 17
Islamabad 17
Lappeenranta 17
Mumbai 17
Nanchang 17
Pyatigorsk 17
Zhengzhou 17
Ancona 16
Los Angeles 16
Pune 16
Taiyuan 15
Norwalk 13
Paris 13
Seongbuk-gu 13
Basel 12
Belfast 12
London 12
Saint Louis 12
Athens 11
Brierley Hill 11
Bühl 11
Shanghai 11
Taizhou 11
Fremont 10
Modena 10
Ottawa 10
Palermo 10
Totale 8.028
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Nome #
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 323
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 209
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 205
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test 181
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 171
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 166
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 165
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 161
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 157
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 152
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 150
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 148
Multi-analytical approach for monitoring the freezing process of a milkshake based product 144
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 140
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 137
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 132
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 128
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 126
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 124
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 124
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 121
Meat and meat products 119
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 119
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 117
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 117
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 116
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 116
Characterization of virgin olive oils produced with autochthonous Galician varieties 115
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 115
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 115
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 115
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 114
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 113
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 110
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 108
Virgin olive oil in preventive medicine: from legend to epigenetics 108
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 108
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012) 107
Emerging trends in olive oil fraud and possible countermeasures 107
Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time 107
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 107
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 106
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils 103
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 102
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 102
Olive oil enriched in lycopene from tomato by-product through a co-milling process 101
Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality 99
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 99
Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees 97
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 95
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 95
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 92
Characterization of olive oils obtained fromwild olive trees (Olea ferruginea Royle) in Pakistan 92
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality 92
Valorization of hemp seed oils with a sensory perspective 92
Characterization of olive oil, collected and extracted in Pakistan, from wild olives (Olea ferruginea) 91
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 91
Building an effective tool to support the quality control of olive oil: the OLEUM Databank 88
Simulating international shipments of vegetable oils: focus on quality changes 88
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 87
Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils 87
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 87
Rapid Screening of Fatty Acid Alkyl Esters in Olive Oils by Time Domain Reflectometry 86
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 86
Metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva commerciali (Application of analytical methods to determine mildly deodorized olive oils in commercial extra virgin olive oils) 85
Sensory Analysis of Virgin Olive Oil 85
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 85
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 85
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 84
Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils 84
Comparison between volatiles analysis of extra virgin olive oils by flash gas chromatography (FGC) electronic nose and by solid phase micro-extraction (SPME) coupled with gas chromatography - mass spectrometry (GC-MS) 83
Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition 83
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 83
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 81
null 80
Characterization of virgin olive oils elaborated with ancient varieties from Galicia (NW Spain) 80
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 79
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 78
Profilo chimico e sensoriale di oli extravergini di oliva monovarietali di diversa provenienza geografica 77
THE POINT ON THE HEALTH CLAIM FOR OLIVE OIL: A MODEL SYSTEM TESTED TO MEASURE THE POLYPHENOLS CONTENT 76
The study of measurement systems for the assessment of basic qualitative and compositional parameters, based on the interaction of electromagnetic fields with oil products 76
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS 76
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 75
GC-IMS screening to cluster the sensory grades of virgin olive oils 74
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 74
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 72
DSC EVALUATION OF OLIVE OIL DURING ACCELERATED OXIDATION 72
A Harmonized Method for SPME-GC-FID/MS Analysis of Virgin Olive Oil Volatile Compounds: Encompassing Simplicity and Efficiency 72
Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method 71
Microesr to check the peroxide value in virgin olive oils 71
Il progetto FOOD CROSSING DISTRICT di Simbiosi industriale: due nuovi alimenti da sottoprodotti ed una mappa delle relative economie circolari in Emilia Romagna 70
Excerpts from an overview on most common and emerging fraud in the olive oil sector 70
An integrated sensory and instrumental approach to authenticate a typical Italian salami from Mora Romagnola pig breed 69
JOURNAL OF FOOD COMPOSITION AND ANALYSIS 69
Possible markers of olive oil “soft” deodorization by physical stripping 68
Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils 68
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future 68
null 66
Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS 66
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT 66
Totale 10.496
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Categoria #
all - tutte 34.697
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 34.697
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.944 390 79 29 122 160 154 212 228 242 106 101 121
2020/20212.380 294 58 20 56 76 133 149 254 429 161 164 586
2021/20222.671 223 116 146 158 289 196 140 207 145 107 514 430
2022/20233.304 294 419 188 358 272 246 150 220 537 129 240 251
2023/20242.078 111 210 121 111 199 283 109 244 96 216 198 180
2024/202581 81 0 0 0 0 0 0 0 0 0 0 0
Totale 13.455