CRIS Current Research Information System

BENDINI, ALESSANDRA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 22.581
AS - Asia 21.744
NA - Nord America 21.620
AF - Africa 1.535
SA - Sud America 1.528
Continente sconosciuto - Info sul continente non disponibili 1.141
OC - Oceania 49
Totale 70.198
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 21.144
IT - Italia 8.005
CN - Cina 6.760
SG - Singapore 5.429
VN - Vietnam 4.327
GB - Regno Unito 4.136
DE - Germania 2.332
HK - Hong Kong 1.357
FR - Francia 1.301
UA - Ucraina 1.250
SE - Svezia 1.168
IN - India 1.047
BR - Brasile 1.032
RU - Federazione Russa 863
NL - Olanda 680
KR - Corea 595
IE - Irlanda 524
JP - Giappone 460
FI - Finlandia 453
BD - Bangladesh 432
ZA - Sudafrica 365
ES - Italia 305
SC - Seychelles 282
EE - Estonia 268
TG - Togo 262
CA - Canada 258
CH - Svizzera 239
AR - Argentina 217
TR - Turchia 199
CI - Costa d'Avorio 191
JO - Giordania 171
PK - Pakistan 160
ID - Indonesia 158
BG - Bulgaria 151
GR - Grecia 141
BE - Belgio 121
PT - Portogallo 121
AT - Austria 120
PH - Filippine 110
MA - Marocco 95
PL - Polonia 92
MX - Messico 90
TH - Thailandia 90
NG - Nigeria 70
IQ - Iraq 66
HR - Croazia 64
EC - Ecuador 62
RO - Romania 61
EG - Egitto 58
IR - Iran 55
CO - Colombia 53
ET - Etiopia 52
TW - Taiwan 51
TN - Tunisia 50
CL - Cile 48
MY - Malesia 45
UZ - Uzbekistan 42
AU - Australia 37
DZ - Algeria 37
VE - Venezuela 36
CR - Costa Rica 32
SA - Arabia Saudita 30
PE - Perù 28
PY - Paraguay 28
CZ - Repubblica Ceca 27
LB - Libano 27
SI - Slovenia 25
DK - Danimarca 21
IL - Israele 21
JM - Giamaica 21
LT - Lituania 21
HU - Ungheria 17
AL - Albania 16
GH - Ghana 15
KE - Kenya 15
NP - Nepal 15
OM - Oman 15
MD - Moldavia 13
LY - Libia 12
AE - Emirati Arabi Uniti 11
GT - Guatemala 11
HN - Honduras 11
UY - Uruguay 11
BO - Bolivia 10
NZ - Nuova Zelanda 10
SK - Slovacchia (Repubblica Slovacca) 10
SY - Repubblica araba siriana 10
NI - Nicaragua 9
NO - Norvegia 9
RS - Serbia 9
KZ - Kazakistan 8
AZ - Azerbaigian 7
DO - Repubblica Dominicana 7
PR - Porto Rico 7
PS - Palestinian Territory 7
SV - El Salvador 7
GE - Georgia 6
SN - Senegal 6
KW - Kuwait 5
MT - Malta 5
Totale 68.963
Salva come PNG Salva come JPEG
Città #
Singapore 3.710
Southend 3.497
Ashburn 2.055
Fairfield 1.320
Hong Kong 1.281
Hefei 1.276
San Jose 1.246
Santa Clara 1.154
Chandler 1.074
Council Bluffs 956
Ho Chi Minh City 898
Jacksonville 860
Bologna 835
Houston 830
Wilmington 777
Princeton 753
Hanoi 730
Beijing 711
Dong Ket 699
Seattle 668
Woodbridge 654
Boardman 551
Milan 544
Dublin 515
Ann Arbor 513
Seoul 506
Rome 493
Dallas 456
Cambridge 452
Lauterbourg 431
Tokyo 401
Helsinki 353
Los Angeles 346
Padova 337
Nanjing 333
Westminster 320
Munich 307
Berlin 270
Jinan 263
Lomé 262
New York 246
Cesena 240
Buffalo 220
Guangzhou 196
Abidjan 190
Mülheim 187
Shanghai 176
Amman 171
Turin 166
Medford 161
Shenyang 156
Bern 154
Tianjin 147
Saint Petersburg 145
Sofia 145
Changsha 133
Naples 132
Da Nang 130
Florence 122
Bengaluru 118
Frankfurt am Main 117
Chicago 114
Redondo Beach 111
Haiphong 110
Hebei 107
San Diego 107
São Paulo 107
Mahé 105
Bari 97
Forlì 97
Hangzhou 97
Rimini 97
Johannesburg 92
Des Moines 90
Nanchang 89
Zhengzhou 89
Verona 80
Brussels 79
Parma 77
Perugia 77
Vienna 77
Dearborn 76
Phoenix 75
Redwood City 75
Jakarta 73
Hyderabad 72
Nuremberg 70
London 69
Shenzhen 69
Falls Church 67
Faisalabad 66
Palermo 63
Mumbai 62
Orem 62
Amsterdam 61
Jiaxing 61
San Francisco 60
Istanbul 59
Catania 57
Olalla 55
Totale 40.240
Salva come PNG Salva come JPEG
Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.342
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 1.009
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 421
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 395
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 393
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 375
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 373
IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI 369
Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. 331
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 318
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 317
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 312
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 309
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 295
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 289
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 289
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 286
Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines 286
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 283
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 279
SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE 278
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 267
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 266
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 259
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 256
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 254
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 253
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 252
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 248
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 248
VITA OLEI 244
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 244
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 241
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 240
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 239
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 238
Sensory and instrumental study of Taralli, a typical Italian bakery product 237
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 236
Lo squalene: la molecola più abbondante nella componente minoritaria dell’olio extravergine di oliva. Effetti e ruolo salutistico 234
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 233
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 231
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 231
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 226
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 226
A capacitive technique to assess water content in extra virgin olive oils 226
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 226
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 225
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 222
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 222
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 221
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 220
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 218
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 218
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 217
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 216
Analytical determination of polyphenols in olive oils 216
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 216
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 215
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 214
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 213
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 212
Summary report on sensory-related socio-economic and sensory science literature about organic food products 212
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 212
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade 212
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 211
Analytical Determination of Polyphenols in Olive Oil 209
A rapid and reliable method for the measurement of water content in extra virgin olive oil 209
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 208
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 208
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 208
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 208
Emerging trends in olive oil fraud and possible countermeasures 208
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
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 205
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 205
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 204
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 204
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 199
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 199
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 199
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 199
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 198
Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra-virgin olive oil, obtained by different industrial processing systems 198
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 198
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 197
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil 196
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 196
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 195
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 195
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 195
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 195
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 192
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 191
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 190
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 190
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions 189
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 189
Olive oil enriched in lycopene from tomato by-product through a co-milling process 189
In-the-field determination of free acidity in olive oil using a portable battery-operated sensor system 189
Totale 25.683
Salva come PNG Salva come JPEG
Categoria #
all - tutte 181.701
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 181.701
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20225.526 0 293 367 437 603 442 286 423 291 206 1.130 1.048
2022/20237.051 688 938 405 782 516 487 300 415 1.121 253 647 499
2023/20244.010 189 396 259 274 321 481 340 412 224 402 387 325
2024/202510.938 461 1.500 902 713 1.794 583 983 470 395 652 603 1.882
2025/202623.059 1.682 2.685 2.374 1.712 2.433 1.288 2.278 986 3.703 1.570 1.213 1.135
2026/20271.754 855 899 0 0 0 0 0 0 0 0 0 0
Totale 70.198