CRIS Current Research Information System

VALLI, ENRICO
 Distribuzione geografica
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Continente #
AS - Asia 11.663
EU - Europa 10.160
NA - Nord America 9.508
AF - Africa 852
SA - Sud America 815
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 6
Totale 33.025
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Nazione #
US - Stati Uniti d'America 9.246
IT - Italia 3.927
CN - Cina 3.685
SG - Singapore 2.816
VN - Vietnam 2.215
GB - Regno Unito 1.458
DE - Germania 1.031
HK - Hong Kong 729
SE - Svezia 642
FR - Francia 565
BR - Brasile 519
NL - Olanda 496
IN - India 492
KR - Corea 470
RU - Federazione Russa 324
FI - Finlandia 283
BD - Bangladesh 259
IE - Irlanda 250
JP - Giappone 226
ZA - Sudafrica 201
SC - Seychelles 194
UA - Ucraina 147
ES - Italia 145
CA - Canada 142
AR - Argentina 138
CH - Svizzera 136
CI - Costa d'Avorio 133
PK - Pakistan 119
TG - Togo 108
BG - Bulgaria 98
TR - Turchia 97
ID - Indonesia 95
AT - Austria 93
PL - Polonia 93
JO - Giordania 90
GR - Grecia 76
BE - Belgio 71
EE - Estonia 70
TH - Thailandia 70
MA - Marocco 58
MX - Messico 55
PH - Filippine 51
PT - Portogallo 51
HR - Croazia 49
CL - Cile 41
RO - Romania 36
ET - Etiopia 35
TW - Taiwan 34
EC - Ecuador 33
MY - Malesia 32
IQ - Iraq 31
IR - Iran 27
DZ - Algeria 25
VE - Venezuela 23
TN - Tunisia 21
CO - Colombia 19
HN - Honduras 19
LT - Lituania 19
UZ - Uzbekistan 19
AU - Australia 16
DK - Danimarca 16
KE - Kenya 16
AL - Albania 15
CZ - Repubblica Ceca 15
NG - Nigeria 15
PY - Paraguay 14
IL - Israele 13
OM - Oman 12
EG - Egitto 11
LB - Libano 11
NP - Nepal 10
PE - Perù 10
SA - Arabia Saudita 10
SI - Slovenia 9
UY - Uruguay 9
AE - Emirati Arabi Uniti 8
LY - Libia 8
BZ - Belize 7
NI - Nicaragua 7
RS - Serbia 7
SK - Slovacchia (Repubblica Slovacca) 7
BO - Bolivia 6
CM - Camerun 6
HU - Ungheria 6
JM - Giamaica 6
KZ - Kazakistan 6
NO - Norvegia 6
BH - Bahrain 5
CR - Costa Rica 5
DO - Repubblica Dominicana 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
PS - Palestinian Territory 4
BA - Bosnia-Erzegovina 3
Totale 32.963
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Città #
Singapore 1.891
Southend 1.176
Ashburn 1.145
Hefei 970
Bologna 684
Hong Kong 684
Chandler 588
Santa Clara 576
San Jose 556
Ho Chi Minh City 531
Dallas 450
Seoul 415
Hanoi 413
Fairfield 392
Beijing 355
Milan 301
Boardman 282
Princeton 277
Dong Ket 270
Council Bluffs 261
Cesena 247
Dublin 241
Wilmington 235
Houston 224
Seattle 223
Woodbridge 219
Munich 215
Rome 215
Ann Arbor 208
Helsinki 195
Tokyo 195
Lauterbourg 191
New York 172
Los Angeles 167
Cambridge 146
Abidjan 133
Forlì 111
Nanjing 111
Buffalo 108
Lomé 108
Berlin 104
Padova 103
Bern 102
Rimini 99
Westminster 99
Guangzhou 97
Sofia 95
Shanghai 92
Amman 90
Bengaluru 90
Turin 89
Frankfurt am Main 86
Jinan 83
Johannesburg 81
Medford 80
Redondo Beach 74
Jacksonville 72
São Paulo 71
Amsterdam 70
Da Nang 66
Chicago 62
Vienna 61
Faisalabad 56
Florence 56
Haiphong 56
Nuremberg 54
Hyderabad 53
Jakarta 53
Phoenix 53
Tianjin 53
Changsha 51
Lappeenranta 50
Redwood City 49
San Diego 49
Brussels 48
Naples 48
Shenyang 48
Mülheim 41
Parma 41
Perugia 41
Zhengzhou 41
London 39
Orem 39
Saint Petersburg 38
Shenzhen 38
Basingstoke 37
Hangzhou 37
Henderson 37
Montreal 37
Des Moines 36
Modena 36
Falls Church 35
Bari 34
Madrid 34
Warsaw 33
Redmond 31
Toronto 31
Meknes 29
Verona 29
Athens 28
Totale 19.346
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Nome #
Composition of cold-pressed hemp seed oils: key elements of quality and authenticity 453
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 419
Study of oxidative stability of cold-pressed hemp (Cannabis sativa L.) seed oil 376
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 370
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 352
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 312
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 309
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 293
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 283
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 278
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 277
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 268
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 261
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 256
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 253
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 251
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 239
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 237
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 234
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 234
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 234
VITA OLEI 231
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 230
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 228
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 228
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 227
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 222
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 219
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 218
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 218
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 217
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 216
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 216
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 215
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 212
A methodological review in sensory analyses of chicken meat 211
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 209
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 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 208
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 207
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
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil 206
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 206
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 205
Emerging trends in olive oil fraud and possible countermeasures 202
Changes in the composition of a cold-pressed hemp seed oil during three months of storage 202
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 200
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 199
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 197
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 197
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 195
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 195
Virgin olive oil in preventive medicine: from legend to epigenetics 195
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 194
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 193
Analysis of the oxidative power of an atmospheric plasma generated by a resistive barrier discharge device for food decontamination 193
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 193
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 193
Multi-analytical approach for monitoring the freezing process of a milkshake based product 191
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 187
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions 186
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 186
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 185
Olive oil enriched in lycopene from tomato by-product through a co-milling process 185
Quality indexes and composition of 13 commercial hemp seed oils 184
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 184
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 183
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 183
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality 182
Characterization of virgin olive oils produced with autochthonous Galician varieties 181
Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils 181
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 179
Meat and meat products 179
Simulating international shipments of vegetable oils: focus on quality changes 178
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces 177
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation 176
The OLEUM Project: An Overview of New In-house Validated Analytical Methods 176
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 173
Sensory Analysis of Virgin Olive Oil 172
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 170
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks 169
Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS 169
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 168
Profilo chimico e sensoriale di oli extravergini di oliva monovarietali di diversa provenienza geografica 168
In-house Validation of Two Analytical Protocols for Time-saving Alternative Determination of Fatty Acid Ethyl Esters in Virgin Olive Oils 168
Valorization of hemp seed oils with a sensory perspective 168
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] 168
Oli aromatizzati abbinati a preparazioni gastronomiche: studio esplorativo sulle preferenze e la disponibilità di soggetti italiani a provare ed acquistare 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
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 166
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 166
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 163
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
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 162
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 161
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 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 160
Characterization of olive oil, collected and extracted in Pakistan, from wild olives (Olea ferruginea) 160
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 160
Totale 21.219
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Categoria #
all - tutte 84.840
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 84.840
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021586 0 0 0 0 0 0 0 0 0 0 0 586
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
2025/202614.109 1.039 1.828 1.505 1.146 1.355 751 1.337 520 2.211 972 813 632
Totale 33.900