CRIS Current Research Information System

VALLI, ENRICO
 Distribuzione geografica
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Continente #
AS - Asia 11.403
EU - Europa 9.686
NA - Nord America 8.686
AF - Africa 838
SA - Sud America 785
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 6
Totale 31.425
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Nazione #
US - Stati Uniti d'America 8.485
CN - Cina 3.658
IT - Italia 3.525
SG - Singapore 2.802
VN - Vietnam 2.209
GB - Regno Unito 1.444
DE - Germania 1.025
HK - Hong Kong 720
SE - Svezia 641
FR - Francia 562
BR - Brasile 493
IN - India 489
NL - Olanda 480
KR - Corea 469
RU - Federazione Russa 324
FI - Finlandia 283
IE - Irlanda 249
JP - Giappone 226
ZA - Sudafrica 200
SC - Seychelles 194
UA - Ucraina 147
AR - Argentina 137
CH - Svizzera 135
CI - Costa d'Avorio 133
ES - Italia 130
PK - Pakistan 117
TG - Togo 108
BG - Bulgaria 98
CA - Canada 95
ID - Indonesia 95
TR - Turchia 94
PL - Polonia 92
AT - Austria 91
JO - Giordania 90
GR - Grecia 74
EE - Estonia 70
TH - Thailandia 70
BE - Belgio 69
BD - Bangladesh 66
MX - Messico 53
PH - Filippine 51
HR - Croazia 49
PT - Portogallo 49
MA - Marocco 46
CL - Cile 40
RO - Romania 36
ET - Etiopia 35
TW - Taiwan 33
EC - Ecuador 32
MY - Malesia 32
IQ - Iraq 31
IR - Iran 26
DZ - Algeria 25
VE - Venezuela 23
TN - Tunisia 21
CO - Colombia 19
LT - Lituania 19
UZ - Uzbekistan 19
HN - Honduras 18
AU - Australia 16
KE - Kenya 16
AL - Albania 15
CZ - Repubblica Ceca 15
NG - Nigeria 15
DK - Danimarca 14
PY - Paraguay 14
IL - Israele 13
OM - Oman 12
LB - Libano 11
EG - Egitto 10
NP - Nepal 10
PE - Perù 10
SA - Arabia Saudita 10
SI - Slovenia 9
AE - Emirati Arabi Uniti 8
LY - Libia 8
UY - Uruguay 8
BZ - Belize 7
RS - Serbia 7
SK - Slovacchia (Repubblica Slovacca) 7
BO - Bolivia 6
CM - Camerun 6
KZ - Kazakistan 6
NI - Nicaragua 6
NO - Norvegia 6
BH - Bahrain 5
DO - Repubblica Dominicana 5
AZ - Azerbaigian 4
GE - Georgia 4
GH - Ghana 4
HU - Ungheria 4
KW - Kuwait 4
LK - Sri Lanka 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
PS - Palestinian Territory 4
BA - Bosnia-Erzegovina 3
CR - Costa Rica 3
EU - Europa 3
GY - Guiana 3
Totale 31.369
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Città #
Singapore 1.879
Southend 1.176
Ashburn 1.054
Hefei 970
Hong Kong 675
Bologna 659
Chandler 588
Santa Clara 550
Ho Chi Minh City 531
San Jose 470
Dallas 439
Seoul 414
Hanoi 409
Fairfield 392
Beijing 342
Milan 277
Princeton 277
Dong Ket 270
Cesena 247
Boardman 241
Dublin 241
Wilmington 234
Seattle 222
Woodbridge 219
Houston 217
Council Bluffs 216
Munich 215
Ann Arbor 208
Helsinki 195
Tokyo 195
Lauterbourg 191
Rome 163
Cambridge 145
Los Angeles 142
Abidjan 133
Nanjing 111
Lomé 108
Berlin 104
Padova 103
Bern 102
Forlì 100
Westminster 99
Guangzhou 97
New York 95
Sofia 95
Amman 90
Bengaluru 90
Buffalo 90
Shanghai 89
Frankfurt am Main 86
Turin 86
Jinan 83
Johannesburg 81
Medford 79
Redondo Beach 74
Jacksonville 72
Da Nang 66
Amsterdam 60
Vienna 59
Chicago 56
Faisalabad 56
Haiphong 56
Nuremberg 54
São Paulo 54
Hyderabad 53
Jakarta 53
Tianjin 53
Changsha 51
Lappeenranta 50
San Diego 49
Brussels 48
Redwood City 48
Shenyang 48
Rimini 46
Florence 44
Phoenix 43
Mülheim 41
Zhengzhou 41
Parma 38
Saint Petersburg 38
Shenzhen 38
Basingstoke 37
Hangzhou 37
Henderson 37
Des Moines 35
Falls Church 35
London 35
Orem 35
Warsaw 33
Naples 32
Redmond 31
Bari 29
Madrid 29
Athens 28
Montreal 28
Olalla 28
Verona 28
Modena 27
Vicente López 26
Xi'an 26
Totale 18.569
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Nome #
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 436
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 379
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 372
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 356
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 342
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 304
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 302
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 288
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 280
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 275
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 270
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 250
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 237
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 234
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 231
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 229
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 227
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 226
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 225
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 221
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 217
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 212
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 210
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 209
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 205
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 204
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 203
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 202
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 202
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 202
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 202
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 201
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 201
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 201
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 200
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 200
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 199
VITA OLEI 198
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 197
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 196
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 195
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 195
Virgin olive oil in preventive medicine: from legend to epigenetics 194
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 192
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 192
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 191
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 191
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 191
Multi-analytical approach for monitoring the freezing process of a milkshake based product 190
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 190
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 190
Emerging trends in olive oil fraud and possible countermeasures 190
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 188
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions 186
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 186
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 185
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 184
Characterization of virgin olive oils produced with autochthonous Galician varieties 181
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 179
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 178
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 178
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 177
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality 177
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 177
A methodological review in sensory analyses of chicken meat 177
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 176
Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils 176
Olive oil enriched in lycopene from tomato by-product through a co-milling process 175
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 173
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 172
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces 169
Quality indexes and composition of 13 commercial hemp seed oils 169
Simulating international shipments of vegetable oils: focus on quality changes 167
Meat and meat products 167
Valorization of hemp seed oils with a sensory perspective 167
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS 167
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils 166
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation 165
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 165
In-house Validation of Two Analytical Protocols for Time-saving Alternative Determination of Fatty Acid Ethyl Esters in Virgin Olive Oils 165
Oli aromatizzati abbinati a preparazioni gastronomiche: studio esplorativo sulle preferenze e la disponibilità di soggetti italiani a provare ed acquistare 164
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 164
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 163
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 163
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 162
Profilo chimico e sensoriale di oli extravergini di oliva monovarietali di diversa provenienza geografica 162
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 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 161
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 159
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 159
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 158
Characterization of olive oil, collected and extracted in Pakistan, from wild olives (Olea ferruginea) 158
Sensory Analysis of Virgin Olive Oil 157
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks 156
Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality 156
The OLEUM Project: An Overview of New In-house Validated Analytical Methods 156
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012) 156
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 155
Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time 155
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 154
Totale 20.118
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Categoria #
all - tutte 78.728
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 78.728
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021911 0 0 0 0 0 0 0 0 0 161 164 586
2021/20222.671 223 116 146 158 289 196 140 207 145 107 514 430
2022/20233.279 294 419 188 355 267 244 150 217 532 128 238 247
2023/20242.065 111 208 121 110 197 280 109 244 96 214 197 178
2024/20256.455 270 632 475 395 866 306 714 316 314 498 522 1.147
2025/202612.503 1.039 1.828 1.505 1.146 1.355 751 1.337 520 2.211 811 0 0
Totale 32.294