CRIS Current Research Information System

VALLI, ENRICO
 Distribuzione geografica
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Continente #
EU - Europa 8.758
AS - Asia 8.664
NA - Nord America 7.415
AF - Africa 708
SA - Sud America 663
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 4
Totale 26.229
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Nazione #
US - Stati Uniti d'America 7.282
IT - Italia 3.144
CN - Cina 3.013
SG - Singapore 2.350
GB - Regno Unito 1.361
VN - Vietnam 1.114
DE - Germania 991
HK - Hong Kong 672
SE - Svezia 639
NL - Olanda 455
IN - India 442
KR - Corea 440
BR - Brasile 433
FR - Francia 325
RU - Federazione Russa 321
IE - Irlanda 244
FI - Finlandia 229
SC - Seychelles 193
UA - Ucraina 143
CH - Svizzera 136
CI - Costa d'Avorio 132
JP - Giappone 130
ZA - Sudafrica 129
AR - Argentina 123
TG - Togo 108
ES - Italia 105
PK - Pakistan 103
BG - Bulgaria 98
AT - Austria 90
JO - Giordania 89
ID - Indonesia 82
PL - Polonia 78
EE - Estonia 70
BE - Belgio 66
CA - Canada 65
GR - Grecia 63
TR - Turchia 61
HR - Croazia 42
MX - Messico 39
PT - Portogallo 39
MA - Marocco 37
RO - Romania 35
EC - Ecuador 26
IR - Iran 25
DZ - Algeria 23
CL - Cile 21
MY - Malesia 19
TH - Thailandia 17
ET - Etiopia 16
HN - Honduras 16
BD - Bangladesh 15
PY - Paraguay 14
AU - Australia 13
LT - Lituania 13
PH - Filippine 13
VE - Venezuela 13
KE - Kenya 12
NG - Nigeria 12
TN - Tunisia 12
CO - Colombia 11
DK - Danimarca 11
TW - Taiwan 11
UZ - Uzbekistan 11
CZ - Repubblica Ceca 10
AL - Albania 9
IL - Israele 9
PE - Perù 8
BZ - Belize 7
LB - Libano 7
LY - Libia 7
OM - Oman 7
SI - Slovenia 7
CM - Camerun 6
IQ - Iraq 6
NO - Norvegia 6
RS - Serbia 6
SK - Slovacchia (Repubblica Slovacca) 6
UY - Uruguay 6
BO - Bolivia 5
EG - Egitto 5
AE - Emirati Arabi Uniti 4
KW - Kuwait 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
BA - Bosnia-Erzegovina 3
EU - Europa 3
GH - Ghana 3
GY - Guiana 3
NP - Nepal 3
AM - Armenia 2
CG - Congo 2
GL - Groenlandia 2
HU - Ungheria 2
KH - Cambogia 2
MT - Malta 2
PS - Palestinian Territory 2
SM - San Marino 2
ZW - Zimbabwe 2
Totale 26.209
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Città #
Singapore 1.490
Southend 1.176
Hefei 966
Ashburn 926
Hong Kong 664
Chandler 592
Bologna 583
Santa Clara 545
Dallas 435
Seoul 412
Fairfield 392
Beijing 312
Princeton 277
Dong Ket 270
Milan 250
Cesena 248
Ho Chi Minh City 244
Boardman 241
Dublin 236
Wilmington 234
Seattle 219
Woodbridge 219
Munich 214
Houston 209
Ann Arbor 208
Rome 150
Helsinki 149
Cambridge 144
Hanoi 143
Abidjan 132
Los Angeles 114
Tokyo 112
Lomé 108
Nanjing 106
Berlin 104
Bern 104
Padova 103
Forlì 100
Westminster 99
Sofia 96
Amman 89
Bengaluru 89
Jinan 82
Buffalo 81
Medford 79
Turin 78
Redondo Beach 73
Jacksonville 69
New York 67
Shanghai 67
Frankfurt am Main 64
Guangzhou 58
Vienna 58
Faisalabad 55
Hyderabad 53
Jakarta 50
Nuremberg 49
San Diego 49
Redwood City 48
Shenyang 48
Brussels 46
Chicago 45
Lappeenranta 44
São Paulo 44
Amsterdam 43
Tianjin 43
Mülheim 41
Rimini 41
Changsha 39
Florence 38
Saint Petersburg 38
Henderson 37
Phoenix 37
Falls Church 35
Des Moines 34
Zhengzhou 34
Hangzhou 32
Parma 32
Redmond 31
London 28
Naples 28
Olalla 28
Verona 28
Bari 27
Warsaw 27
Vicente López 26
Hebei 25
Bremen 24
Athens 23
Dearborn 23
Madrid 22
Tappahannock 22
Yubileyny 22
Buenos Aires 21
Poznan 21
Tongling 21
Haikou 20
Jiaxing 20
Kuban 20
Modena 19
Totale 15.861
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Nome #
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 390
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 359
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 353
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 320
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 306
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 273
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 255
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 252
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 251
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 250
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 243
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 217
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 214
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 205
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 205
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 205
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 203
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 196
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 189
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 189
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 187
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 186
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 184
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 184
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 181
VITA OLEI 180
Multi-analytical approach for monitoring the freezing process of a milkshake based product 180
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 179
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 179
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 178
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 178
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 176
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 172
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 172
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 172
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 170
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 169
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 168
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 168
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 166
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 166
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 164
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 164
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 163
Characterization of virgin olive oils produced with autochthonous Galician varieties 163
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 162
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 161
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 160
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 158
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 157
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 157
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 156
Olive oil enriched in lycopene from tomato by-product through a co-milling process 156
Virgin olive oil in preventive medicine: from legend to epigenetics 156
Emerging trends in olive oil fraud and possible countermeasures 155
Meat and meat products 152
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils 151
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 150
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 149
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 148
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality 148
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 148
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 148
A methodological review in sensory analyses of chicken meat 148
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 147
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 147
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 146
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012) 145
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces 144
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation 144
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 144
Valorization of hemp seed oils with a sensory perspective 144
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 144
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 143
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions 143
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 143
Characterization of olive oil, collected and extracted in Pakistan, from wild olives (Olea ferruginea) 141
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 140
Characterization of olive oils obtained fromwild olive trees (Olea ferruginea Royle) in Pakistan 140
Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees 139
Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils 139
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 138
Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality 138
Quality indexes and composition of 13 commercial hemp seed oils 136
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 136
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS 136
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks 135
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 135
Profilo chimico e sensoriale di oli extravergini di oliva monovarietali di diversa provenienza geografica 135
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 135
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 135
Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time 135
Sensory Analysis of Virgin Olive Oil 134
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 134
Oli aromatizzati abbinati a preparazioni gastronomiche: studio esplorativo sulle preferenze e la disponibilità di soggetti italiani a provare ed acquistare 133
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) 132
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 131
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 130
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 129
Fatty acid ethyl esters in virgin olive oils: In-house validation of a revised method 129
Totale 17.323
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Categoria #
all - tutte 69.479
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 69.479
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.876 0 0 0 0 0 133 149 254 429 161 164 586
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
2024/20256.476 271 634 476 396 872 308 714 316 314 500 523 1.152
2025/20267.177 1.035 1.828 1.504 1.145 1.358 307 0 0 0 0 0 0
Totale 27.027