CRIS Current Research Information System

BENDINI, ALESSANDRA
 Distribuzione geografica
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Continente #
EU - Europa 16.160
NA - Nord America 13.003
AS - Asia 5.565
AF - Africa 836
SA - Sud America 109
OC - Oceania 33
Continente sconosciuto - Info sul continente non disponibili 8
Totale 35.714
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Nazione #
US - Stati Uniti d'America 12.934
IT - Italia 4.999
GB - Regno Unito 3.923
DE - Germania 1.778
CN - Cina 1.763
UA - Ucraina 1.212
VN - Vietnam 1.204
SE - Svezia 1.142
SG - Singapore 1.120
IN - India 806
FR - Francia 643
RU - Federazione Russa 500
IE - Irlanda 498
EE - Estonia 266
TG - Togo 261
ZA - Sudafrica 240
CH - Svizzera 217
JO - Giordania 160
ES - Italia 154
BG - Bulgaria 148
PK - Pakistan 112
SC - Seychelles 105
FI - Finlandia 95
BE - Belgio 90
GR - Grecia 85
KR - Corea 80
TR - Turchia 73
PT - Portogallo 69
AT - Austria 59
CI - Costa d'Avorio 59
NL - Olanda 57
NG - Nigeria 52
RO - Romania 52
CA - Canada 50
JP - Giappone 50
HR - Croazia 45
IR - Iran 42
PL - Polonia 41
AR - Argentina 39
EG - Egitto 36
MA - Marocco 33
PH - Filippine 29
BR - Brasile 27
AU - Australia 26
HK - Hong Kong 24
ID - Indonesia 24
LB - Libano 18
CZ - Repubblica Ceca 17
DZ - Algeria 16
DK - Danimarca 15
CO - Colombia 14
IL - Israele 13
TN - Tunisia 13
CL - Cile 12
MY - Malesia 12
HU - Ungheria 11
LY - Libia 9
MX - Messico 9
PE - Perù 9
SI - Slovenia 9
TH - Thailandia 9
TW - Taiwan 9
AL - Albania 7
MD - Moldavia 7
NZ - Nuova Zelanda 7
UZ - Uzbekistan 7
ET - Etiopia 6
RS - Serbia 6
NO - Norvegia 5
A2 - ???statistics.table.value.countryCode.A2??? 4
EU - Europa 4
VE - Venezuela 3
CU - Cuba 2
EC - Ecuador 2
GE - Georgia 2
GH - Ghana 2
GL - Groenlandia 2
GP - Guadalupe 2
KH - Cambogia 2
LK - Sri Lanka 2
LT - Lituania 2
LU - Lussemburgo 2
MT - Malta 2
PA - Panama 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
ZW - Zimbabwe 2
AM - Armenia 1
BD - Bangladesh 1
BO - Bolivia 1
BS - Bahamas 1
CR - Costa Rica 1
IQ - Iraq 1
LA - Repubblica Popolare Democratica del Laos 1
MC - Monaco 1
SM - San Marino 1
SN - Senegal 1
UG - Uganda 1
Totale 35.714
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Città #
Southend 3.493
Fairfield 1.320
Chandler 1.073
Ashburn 1.064
Singapore 947
Jacksonville 852
Houston 806
Wilmington 774
Princeton 752
Dong Ket 699
Seattle 656
Woodbridge 651
Bologna 537
Ann Arbor 511
Dublin 490
Cambridge 450
Westminster 320
Nanjing 313
Padova 313
Milan 305
Berlin 261
Lomé 261
Jinan 237
Rome 232
Santa Clara 191
Mülheim 186
Cesena 168
Medford 162
Amman 160
Bern 151
Shenyang 148
Saint Petersburg 145
Sofia 144
Turin 126
Hebei 107
San Diego 105
Mahé 104
Changsha 101
Beijing 88
Nanchang 86
Boardman 84
Des Moines 84
Helsinki 78
Dearborn 76
Redwood City 75
Florence 74
Tianjin 71
Forlì 69
Hyderabad 69
Falls Church 67
Naples 65
Brussels 62
Verona 62
Hangzhou 60
Abidjan 58
Faisalabad 58
Parma 57
Olalla 55
Redmond 54
Jiaxing 53
Chicago 51
Norwalk 50
Mumbai 48
Guangzhou 47
Haikou 47
Zhengzhou 47
Los Angeles 46
Seoul 45
Abeokuta 43
Vienna 42
Kuban 41
Pune 40
Frankfurt am Main 39
New York 39
Taiyuan 39
Bari 37
Tappahannock 37
Perugia 36
Tokyo 36
Catania 34
Bremen 32
Lanzhou 32
Ravenna 32
Rimini 32
Taizhou 32
Istanbul 31
Spin 31
London 30
Madrid 30
Napoli 30
Vicente López 30
Palermo 28
Bühl 27
San Venanzo 27
Ningbo 25
Athens 23
Cairo 23
Kunming 22
Messina 22
Fremont 21
Totale 22.224
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 966
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 744
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 232
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 231
IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI 218
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 211
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test 198
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 197
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 176
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 176
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 172
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 171
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 170
Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines 170
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 169
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 168
A capacitive technique to assess water content in extra virgin olive oils 168
Analytical Determination of Polyphenols in Olive Oil 165
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 164
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 164
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 160
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 158
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 155
CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE 153
Analytical determination of polyphenols in olive oils 152
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 152
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 151
SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE 150
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 150
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil 148
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 143
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 142
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 141
Sensory and instrumental study of Taralli, a typical Italian bakery product 141
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 140
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 138
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 137
A rapid and reliable method for the measurement of water content in extra virgin olive oil 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 137
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 136
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 135
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 133
Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach 133
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 132
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 131
Summary report on sensory-related socio-economic and sensory science literature about organic food products 131
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 130
Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions 128
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 128
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 128
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 125
Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review 125
Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity 125
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 124
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 123
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 122
Mass transfer and phenolic profile of strawberries upon refrigerated osmodehydration. Transferencia de masa y perfil fenólico de las fresas cuando son osmo-deshidratadas por refrigeración 122
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 122
Analytical Comparison of Phenolic Fraction by HPLC-DAD/MSD of Extra Virgin Olive Oils Produced from Olives Made in S. Marino Republic Area Picked at Different Ripening Degree 121
Application of a spectroscopic method to estimate the olive oil oxidative status 120
Characterization of olive mill wastewater fractions treatment by integrated membrane process 120
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 120
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 120
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 120
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva 119
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 119
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 119
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil 119
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 119
Characterization of virgin olive oils produced with autochthonous Galician varieties 118
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 118
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 117
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 117
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 116
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening 114
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012) 114
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 113
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields 113
Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms 113
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 113
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 112
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv 112
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 112
Emerging trends in olive oil fraud and possible countermeasures 112
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL 111
Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality 111
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza 111
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques 111
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 110
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 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 110
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 110
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 110
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil 109
Effect of olive fruit freezing on oxidative stability of virgin olive oil 109
Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils 109
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 109
Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time 109
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils 108
Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade 107
Totale 15.032
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Categoria #
all - tutte 88.799
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 88.799
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20205.550 0 0 264 472 520 654 702 826 772 452 329 559
2020/20216.440 1.045 266 128 318 227 372 151 566 1.001 444 424 1.498
2021/20226.050 531 293 367 435 603 442 286 423 290 206 1.126 1.048
2022/20237.060 687 936 405 785 520 487 300 417 1.122 252 647 502
2023/20244.021 189 397 259 275 323 484 340 413 224 403 388 326
2024/20252.177 458 1.499 220 0 0 0 0 0 0 0 0 0
Totale 36.629