CRIS Current Research Information System

BENDINI, ALESSANDRA
 Distribuzione geografica
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Continente #
EU - Europa 22.339
AS - Asia 21.598
NA - Nord America 20.199
AF - Africa 1.524
SA - Sud America 1.507
OC - Oceania 49
Continente sconosciuto - Info sul continente non disponibili 12
Totale 67.228
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Nazione #
US - Stati Uniti d'America 19.833
IT - Italia 7.773
CN - Cina 6.753
SG - Singapore 5.400
VN - Vietnam 4.325
GB - Regno Unito 4.144
DE - Germania 2.334
HK - Hong Kong 1.332
FR - Francia 1.301
UA - Ucraina 1.251
SE - Svezia 1.170
IN - India 1.047
BR - Brasile 1.024
RU - Federazione Russa 864
NL - Olanda 678
KR - Corea 595
IE - Irlanda 525
JP - Giappone 458
FI - Finlandia 453
ZA - Sudafrica 366
BD - Bangladesh 359
ES - Italia 296
SC - Seychelles 274
EE - Estonia 269
TG - Togo 262
CH - Svizzera 238
CA - Canada 213
AR - Argentina 212
TR - Turchia 196
CI - Costa d'Avorio 191
JO - Giordania 170
PK - Pakistan 160
ID - Indonesia 157
BG - Bulgaria 150
GR - Grecia 135
AT - Austria 123
PT - Portogallo 120
BE - Belgio 114
PH - Filippine 110
MA - Marocco 94
PL - Polonia 91
TH - Thailandia 89
MX - Messico 86
NG - Nigeria 70
IQ - Iraq 66
HR - Croazia 64
RO - Romania 61
EC - Ecuador 60
EG - Egitto 57
IR - Iran 55
ET - Etiopia 52
TW - Taiwan 51
TN - Tunisia 50
CO - Colombia 48
CL - Cile 47
MY - Malesia 43
UZ - Uzbekistan 42
AU - Australia 37
DZ - Algeria 37
VE - Venezuela 36
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
LT - Lituania 21
CR - Costa Rica 18
HU - Ungheria 17
AL - Albania 15
NP - Nepal 15
OM - Oman 15
GH - Ghana 14
KE - Kenya 14
MD - Moldavia 13
LY - Libia 12
AE - Emirati Arabi Uniti 11
UY - Uruguay 11
BO - Bolivia 10
NZ - Nuova Zelanda 10
SK - Slovacchia (Repubblica Slovacca) 10
SY - Repubblica araba siriana 10
NO - Norvegia 9
RS - Serbia 9
KZ - Kazakistan 8
AZ - Azerbaigian 7
DO - Repubblica Dominicana 7
JM - Giamaica 7
PS - Palestinian Territory 7
GE - Georgia 6
GT - Guatemala 6
SN - Senegal 6
HN - Honduras 5
KW - Kuwait 5
MT - Malta 5
PA - Panama 5
A2 - ???statistics.table.value.countryCode.A2??? 4
AM - Armenia 4
Totale 67.134
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Città #
Singapore 3.682
Southend 3.506
Ashburn 1.964
Fairfield 1.320
Hefei 1.276
Hong Kong 1.263
San Jose 1.172
Santa Clara 1.121
Chandler 1.074
Ho Chi Minh City 896
Jacksonville 860
Bologna 835
Houston 827
Wilmington 777
Princeton 755
Hanoi 730
Dong Ket 699
Beijing 696
Seattle 667
Woodbridge 653
Council Bluffs 565
Boardman 549
Milan 520
Dublin 516
Ann Arbor 513
Seoul 506
Rome 472
Cambridge 452
Dallas 437
Lauterbourg 432
Tokyo 399
Helsinki 353
Padova 338
Nanjing 334
Westminster 321
Los Angeles 317
Munich 307
Berlin 271
Jinan 264
Lomé 262
Cesena 241
New York 234
Buffalo 219
Guangzhou 197
Abidjan 190
Mülheim 187
Shanghai 173
Amman 170
Medford 162
Turin 162
Shenyang 156
Bern 154
Tianjin 148
Saint Petersburg 145
Sofia 144
Changsha 133
Da Nang 130
Naples 119
Bengaluru 118
Frankfurt am Main 117
Florence 115
Redondo Beach 111
Haiphong 110
Hebei 107
São Paulo 107
Mahé 105
San Diego 105
Chicago 103
Bari 97
Hangzhou 97
Johannesburg 92
Forlì 91
Des Moines 89
Nanchang 89
Zhengzhou 89
Rimini 85
Verona 80
Brussels 79
Vienna 77
Dearborn 76
Perugia 76
Redwood City 75
Parma 74
Jakarta 73
Hyderabad 72
Nuremberg 70
Phoenix 69
Shenzhen 69
Falls Church 67
London 67
Faisalabad 66
Amsterdam 61
Jiaxing 61
Mumbai 61
Palermo 60
Istanbul 59
Orem 59
Olalla 55
Lappeenranta 54
Redmond 54
Totale 39.406
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.326
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 1.003
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
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 394
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 388
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 370
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 370
IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI 363
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 311
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 308
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 308
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 308
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 294
Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines 284
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 283
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 280
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 279
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 276
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 261
SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE 260
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 256
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 252
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 252
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 251
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 241
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 236
Sensory and instrumental study of Taralli, a typical Italian bakery product 235
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
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 229
VITA OLEI 229
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 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
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 227
A capacitive technique to assess water content in extra virgin olive oils 225
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 222
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 221
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 220
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 220
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
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
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 216
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 215
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 215
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 215
Analytical determination of polyphenols in olive oils 214
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 214
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 213
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 213
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 211
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 211
Lo squalene: la molecola più abbondante nella componente minoritaria dell’olio extravergine di oliva. Effetti e ruolo salutistico 209
Summary report on sensory-related socio-economic and sensory science literature about organic food products 209
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra 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
Analytical Determination of Polyphenols in Olive Oil 207
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 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
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 206
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 206
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 205
A rapid and reliable method for the measurement of water content in extra virgin olive oil 205
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 201
Emerging trends in olive oil fraud and possible countermeasures 201
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 200
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 198
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 198
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 198
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 197
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 196
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 195
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil 195
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 195
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 194
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
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 193
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 192
Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets 192
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 192
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 188
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 187
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
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil 186
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 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
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 185
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 185
Olive oil enriched in lycopene from tomato by-product through a co-milling process 185
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 184
Totale 24.946
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Categoria #
all - tutte 173.512
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 173.512
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.499 0 0 0 0 0 0 0 0 0 0 0 1.499
2021/20226.067 532 294 368 437 604 443 286 423 291 206 1.132 1.051
2022/20237.060 689 939 407 784 516 487 301 415 1.122 254 647 499
2023/20244.013 189 396 259 274 321 482 340 413 224 402 387 326
2024/202510.947 461 1.500 904 713 1.795 583 987 470 395 653 603 1.883
2025/202622.901 1.682 2.688 2.377 1.712 2.437 1.291 2.281 988 3.711 1.575 1.216 943
Totale 68.355