VALLI, ENRICO
 Distribuzione geografica
Continente #
EU - Europa 6.641
NA - Nord America 5.741
AS - Asia 3.146
AF - Africa 331
SA - Sud America 72
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 4
Totale 15.944
Nazione #
US - Stati Uniti d'America 5.686
IT - Italia 2.288
GB - Regno Unito 1.297
CN - Cina 1.150
DE - Germania 764
SG - Singapore 744
SE - Svezia 628
VN - Vietnam 470
IN - India 336
IE - Irlanda 231
FR - Francia 222
RU - Federazione Russa 194
UA - Ucraina 136
CH - Svizzera 133
FI - Finlandia 109
TG - Togo 108
ZA - Sudafrica 100
BG - Bulgaria 98
PK - Pakistan 94
JO - Giordania 88
EE - Estonia 70
ES - Italia 68
KR - Corea 61
BE - Belgio 58
ID - Indonesia 57
GR - Grecia 54
NL - Olanda 54
AT - Austria 49
PL - Polonia 39
AR - Argentina 33
TR - Turchia 32
CA - Canada 31
CI - Costa d'Avorio 31
HR - Croazia 30
PT - Portogallo 30
RO - Romania 29
SC - Seychelles 24
MA - Marocco 21
BR - Brasile 19
IR - Iran 19
JP - Giappone 16
HK - Hong Kong 14
TH - Thailandia 14
HN - Honduras 13
DK - Danimarca 11
MY - Malesia 11
CL - Cile 10
CZ - Repubblica Ceca 9
DZ - Algeria 9
NG - Nigeria 8
BZ - Belize 7
LY - Libia 7
SI - Slovenia 7
TW - Taiwan 7
AU - Australia 6
LT - Lituania 6
NO - Norvegia 6
PH - Filippine 6
RS - Serbia 6
ET - Etiopia 5
IL - Israele 5
KE - Kenya 5
OM - Oman 5
LB - Libano 4
TN - Tunisia 4
UZ - Uzbekistan 4
AL - Albania 3
EG - Egitto 3
EU - Europa 3
NZ - Nuova Zelanda 3
SK - Slovacchia (Repubblica Slovacca) 3
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
CO - Colombia 2
GH - Ghana 2
GL - Groenlandia 2
KH - Cambogia 2
LK - Sri Lanka 2
MT - Malta 2
MX - Messico 2
PE - Perù 2
PY - Paraguay 2
SM - San Marino 2
VE - Venezuela 2
ZW - Zimbabwe 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BD - Bangladesh 1
CY - Cipro 1
HU - Ungheria 1
IQ - Iraq 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MD - Moldavia 1
SN - Senegal 1
UG - Uganda 1
Totale 15.944
Città #
Southend 1.176
Singapore 613
Chandler 592
Santa Clara 521
Ashburn 488
Bologna 432
Fairfield 392
Princeton 277
Dong Ket 270
Wilmington 234
Dublin 223
Boardman 222
Woodbridge 219
Seattle 214
Ann Arbor 208
Houston 205
Cesena 175
Milan 166
Cambridge 144
Lomé 108
Nanjing 105
Bern 103
Berlin 100
Westminster 99
Sofia 96
Munich 92
Rome 91
Amman 88
Padova 87
Helsinki 85
Jinan 80
Medford 79
Beijing 70
Jacksonville 69
Turin 69
Forlì 68
Shanghai 54
Guangzhou 53
Hyderabad 52
Faisalabad 51
San Diego 49
Jakarta 48
Redwood City 48
Shenyang 47
Mülheim 41
Brussels 39
Vienna 39
Saint Petersburg 38
Henderson 37
Changsha 36
Seoul 36
Falls Church 35
Florence 34
Des Moines 33
New York 33
Rimini 33
Abidjan 31
Redmond 31
Frankfurt am Main 30
Zhengzhou 30
Hangzhou 29
Chicago 28
Olalla 28
Phoenix 28
Parma 26
Vicente López 26
Hebei 25
Tianjin 25
Bremen 24
Dearborn 23
Tappahannock 22
Athens 21
Bari 21
Lappeenranta 21
Madrid 21
Kuban 20
Haikou 19
Jiaxing 19
Los Angeles 19
Naples 19
Pune 19
Verona 19
Mahé 18
Poznan 18
Columbus 17
Fuzhou 17
Islamabad 17
Mumbai 17
Nanchang 17
Pyatigorsk 17
Washington 17
Ancona 16
Chengdu 16
London 16
Taiyuan 16
Paris 15
Taizhou 15
Shijiazhuang 14
Norwalk 13
Seongbuk-gu 13
Totale 10.009
Nome #
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 339
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 248
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 229
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 222
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 194
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 190
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 187
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 186
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 176
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 171
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 166
Multi-analytical approach for monitoring the freezing process of a milkshake based product 161
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 155
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 154
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 153
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 150
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 149
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 147
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 144
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 138
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 137
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 137
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 136
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 135
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 134
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 132
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 132
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 132
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 131
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 131
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 130
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 129
Meat and meat products 129
Characterization of virgin olive oils produced with autochthonous Galician varieties 126
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 126
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 125
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 125
Emerging trends in olive oil fraud and possible countermeasures 124
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 123
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils 123
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 121
Virgin olive oil in preventive medicine: from legend to epigenetics 121
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012) 121
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 120
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 119
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 118
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 118
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 116
Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time 115
Characterization of olive oil, collected and extracted in Pakistan, from wild olives (Olea ferruginea) 114
Valorization of hemp seed oils with a sensory perspective 114
Olive oil enriched in lycopene from tomato by-product through a co-milling process 113
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 113
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 112
Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality 111
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) 110
Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State 109
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality 108
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 108
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 107
Characterization of olive oils obtained fromwild olive trees (Olea ferruginea Royle) in Pakistan 107
Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees 107
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 107
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 104
Simulating international shipments of vegetable oils: focus on quality changes 103
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 102
Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils 102
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 100
Sensory Analysis of Virgin Olive Oil 100
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 97
Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition 97
Building an effective tool to support the quality control of olive oil: the OLEUM Databank 97
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) 96
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 95
Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils 95
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 95
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 94
Rapid Screening of Fatty Acid Alkyl Esters in Olive Oils by Time Domain Reflectometry 94
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 94
Fatty acid ethyl esters in virgin olive oils: In-house validation of a revised method 93
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS 93
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 91
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 91
Microesr to check the peroxide value in virgin olive oils 91
GC-IMS screening to cluster the sensory grades of virgin olive oils 90
Excerpts from an overview on most common and emerging fraud in the olive oil sector 90
Profilo chimico e sensoriale di oli extravergini di oliva monovarietali di diversa provenienza geografica 89
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 89
The study of measurement systems for the assessment of basic qualitative and compositional parameters, based on the interaction of electromagnetic fields with oil products 89
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 88
Characterization of virgin olive oils elaborated with ancient varieties from Galicia (NW Spain) 88
A Harmonized Method for SPME-GC-FID/MS Analysis of Virgin Olive Oil Volatile Compounds: Encompassing Simplicity and Efficiency 88
THE POINT ON THE HEALTH CLAIM FOR OLIVE OIL: A MODEL SYSTEM TESTED TO MEASURE THE POLYPHENOLS CONTENT 86
Possible markers of olive oil “soft” deodorization by physical stripping 86
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 85
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 85
Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS 85
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 84
In-house Validation of Two Analytical Protocols for Time-saving Alternative Determination of Fatty Acid Ethyl Esters in Virgin Olive Oils 84
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future 84
Totale 12.279
Categoria #
all - tutte 44.467
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 44.467


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.010 0 0 0 0 0 0 212 228 242 106 101 121
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
2024/20253.275 271 634 476 396 872 308 318 0 0 0 0 0
Totale 16.649