CRIS Current Research Information System

BENDINI, ALESSANDRA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 20.276
AS - Asia 16.808
NA - Nord America 16.768
AF - Africa 1.348
SA - Sud America 1.296
OC - Oceania 44
Continente sconosciuto - Info sul continente non disponibili 10
Totale 56.550
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 16.574
IT - Italia 6.786
CN - Cina 5.529
SG - Singapore 4.729
GB - Regno Unito 4.033
VN - Vietnam 2.589
DE - Germania 2.268
UA - Ucraina 1.242
HK - Hong Kong 1.240
SE - Svezia 1.167
IN - India 947
BR - Brasile 908
RU - Federazione Russa 856
FR - Francia 803
NL - Olanda 626
KR - Corea 557
IE - Irlanda 511
FI - Finlandia 342
JP - Giappone 339
ZA - Sudafrica 295
SC - Seychelles 274
EE - Estonia 269
TG - Togo 262
ES - Italia 233
CH - Svizzera 231
AR - Argentina 194
CI - Costa d'Avorio 192
JO - Giordania 162
BG - Bulgaria 149
TR - Turchia 145
ID - Indonesia 132
PK - Pakistan 127
AT - Austria 120
GR - Grecia 112
PT - Portogallo 108
CA - Canada 107
BE - Belgio 104
MA - Marocco 75
PL - Polonia 67
MX - Messico 65
NG - Nigeria 64
RO - Romania 59
HR - Croazia 54
IR - Iran 54
EC - Ecuador 49
EG - Egitto 48
PH - Filippine 41
CO - Colombia 35
AU - Australia 34
TN - Tunisia 34
ET - Etiopia 31
BD - Bangladesh 26
CL - Cile 26
DZ - Algeria 26
MY - Malesia 25
PE - Perù 24
PY - Paraguay 24
LB - Libano 21
VE - Venezuela 21
UZ - Uzbekistan 20
CZ - Repubblica Ceca 19
IL - Israele 19
TH - Thailandia 18
LT - Lituania 17
DK - Danimarca 16
TW - Taiwan 16
HU - Ungheria 15
SI - Slovenia 14
IQ - Iraq 12
AL - Albania 11
LY - Libia 10
MD - Moldavia 10
GH - Ghana 9
NZ - Nuova Zelanda 9
RS - Serbia 9
BO - Bolivia 7
KE - Kenya 7
NO - Norvegia 7
OM - Oman 7
SY - Repubblica araba siriana 7
KZ - Kazakistan 6
UY - Uruguay 6
SA - Arabia Saudita 5
SK - Slovacchia (Repubblica Slovacca) 5
A2 - ???statistics.table.value.countryCode.A2??? 4
AE - Emirati Arabi Uniti 4
AM - Armenia 4
DO - Repubblica Dominicana 4
EU - Europa 4
KW - Kuwait 4
LK - Sri Lanka 4
NP - Nepal 4
PA - Panama 4
SN - Senegal 4
AZ - Azerbaigian 3
GE - Georgia 3
HN - Honduras 3
LV - Lettonia 3
MT - Malta 3
BA - Bosnia-Erzegovina 2
Totale 56.503
Salva come PNG Salva come JPEG
Città #
Southend 3.506
Singapore 3.103
Ashburn 1.705
Fairfield 1.320
Hefei 1.267
Hong Kong 1.218
Chandler 1.078
Santa Clara 1.066
Jacksonville 857
Houston 813
Wilmington 776
Princeton 755
Bologna 743
Dong Ket 699
Seattle 666
Woodbridge 652
Beijing 637
Ann Arbor 513
Boardman 504
Seoul 504
Dublin 503
Ho Chi Minh City 478
Milan 460
Cambridge 451
Dallas 391
Rome 382
Padova 338
Nanjing 325
Westminster 321
Munich 307
Tokyo 304
Hanoi 299
Berlin 269
Lomé 262
Jinan 259
Los Angeles 252
Helsinki 250
Cesena 242
Abidjan 191
Mülheim 187
Buffalo 178
Amman 162
Medford 162
Shenyang 153
Bern 151
Turin 146
Saint Petersburg 145
Sofia 145
Changsha 117
Tianjin 116
Bengaluru 115
Shanghai 115
Redondo Beach 111
Guangzhou 107
Hebei 107
Mahé 105
San Diego 105
New York 101
Florence 95
Forlì 91
Naples 90
Nanchang 88
Des Moines 85
Frankfurt am Main 85
Bari 82
Hangzhou 79
Verona 78
Chicago 76
Dearborn 76
São Paulo 76
Redwood City 75
Vienna 75
Zhengzhou 74
Brussels 73
Hyderabad 71
Jakarta 69
Falls Church 67
Parma 66
Nuremberg 64
Faisalabad 63
Council Bluffs 61
Jiaxing 57
Olalla 55
Redmond 54
Da Nang 52
Yubileyny 52
Mumbai 51
London 50
Norwalk 50
Haikou 49
Lappeenranta 49
Palermo 49
Perugia 49
Phoenix 49
Istanbul 47
Rimini 47
Amsterdam 45
Catania 44
Haiphong 44
Taiyuan 44
Totale 33.890
Salva come PNG Salva come JPEG
Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.233
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 936
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 368
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 355
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 331
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 324
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 321
IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI 318
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 289
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 285
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 275
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 262
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 256
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 253
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 252
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 243
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 242
Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines 241
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 238
SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE 220
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 219
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 218
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 214
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 209
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 209
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 206
Sensory and instrumental study of Taralli, a typical Italian bakery product 206
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 205
A capacitive technique to assess water content in extra virgin olive oils 205
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 204
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 201
Analytical determination of polyphenols in olive oils 200
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 197
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 196
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 195
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 194
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 194
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 193
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 192
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 191
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 190
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 190
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 190
Analytical Determination of Polyphenols in Olive Oil 190
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 187
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 186
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 185
Summary report on sensory-related socio-economic and sensory science literature about organic food products 184
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 184
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 183
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 183
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 182
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 182
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 182
VITA OLEI 181
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 181
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 181
A rapid and reliable method for the measurement of water content in extra virgin olive oil 180
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 179
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 176
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 175
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 175
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil 172
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 172
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 172
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 172
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 172
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 171
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 170
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 169
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 168
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 168
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 168
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 168
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 168
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil 165
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 165
Characterization of virgin olive oils produced with autochthonous Galician varieties 164
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 164
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 164
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 163
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 163
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 163
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 161
Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions 161
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 161
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 161
Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. 160
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 160
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 158
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 158
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 157
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 157
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 157
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying 157
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 156
Olive oil enriched in lycopene from tomato by-product through a co-milling process 156
Emerging trends in olive oil fraud and possible countermeasures 156
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 155
Characterization of olive mill wastewater fractions treatment by integrated membrane process 154
Totale 21.522
Salva come PNG Salva come JPEG
Categoria #
all - tutte 149.298
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 149.298
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20214.466 0 0 0 0 0 374 151 567 1.004 446 425 1.499
2021/20226.067 532 294 368 437 604 443 286 423 291 206 1.132 1.051
2022/20237.085 689 939 407 787 521 489 301 418 1.127 255 649 503
2023/20244.026 189 398 259 275 323 485 340 413 224 404 388 328
2024/202510.976 462 1.502 905 714 1.801 585 987 470 395 655 604 1.896
2025/202612.052 1.686 2.690 2.380 1.720 2.446 1.130 0 0 0 0 0 0
Totale 57.573