CRIS Current Research Information System

BENDINI, ALESSANDRA
 Distribuzione geografica
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Continente #
EU - Europa 21.768
AS - Asia 21.221
NA - Nord America 18.703
AF - Africa 1.510
SA - Sud America 1.481
OC - Oceania 49
Continente sconosciuto - Info sul continente non disponibili 12
Totale 64.744
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Nazione #
US - Stati Uniti d'America 18.442
IT - Italia 7.316
CN - Cina 6.702
SG - Singapore 5.375
VN - Vietnam 4.319
GB - Regno Unito 4.135
DE - Germania 2.324
HK - Hong Kong 1.312
FR - Francia 1.293
UA - Ucraina 1.251
SE - Svezia 1.170
IN - India 1.047
BR - Brasile 1.001
RU - Federazione Russa 864
NL - Olanda 664
KR - Corea 592
IE - Irlanda 524
JP - Giappone 458
FI - Finlandia 452
ZA - Sudafrica 365
SC - Seychelles 274
EE - Estonia 269
ES - Italia 269
TG - Togo 262
CH - Svizzera 229
AR - Argentina 211
CI - Costa d'Avorio 191
TR - Turchia 190
JO - Giordania 170
PK - Pakistan 158
ID - Indonesia 155
BG - Bulgaria 149
CA - Canada 141
GR - Grecia 130
AT - Austria 121
PT - Portogallo 116
BE - Belgio 112
PH - Filippine 110
BD - Bangladesh 100
MA - Marocco 88
TH - Thailandia 87
PL - Polonia 82
MX - Messico 79
NG - Nigeria 70
IQ - Iraq 66
HR - Croazia 62
EC - Ecuador 60
RO - Romania 60
EG - Egitto 56
IR - Iran 54
ET - Etiopia 52
TW - Taiwan 51
TN - Tunisia 49
CO - Colombia 48
CL - Cile 47
MY - Malesia 43
UZ - Uzbekistan 42
AU - Australia 37
VE - Venezuela 36
DZ - Algeria 32
SA - Arabia Saudita 30
PY - Paraguay 28
CZ - Repubblica Ceca 27
LB - Libano 27
PE - Perù 27
IL - Israele 21
LT - Lituania 21
SI - Slovenia 20
DK - Danimarca 19
HU - Ungheria 17
AL - Albania 15
NP - Nepal 15
OM - Oman 15
GH - Ghana 14
KE - Kenya 14
LY - Libia 12
MD - Moldavia 12
AE - Emirati Arabi Uniti 11
BO - Bolivia 10
NZ - Nuova Zelanda 10
SK - Slovacchia (Repubblica Slovacca) 10
SY - Repubblica araba siriana 10
UY - Uruguay 10
NO - Norvegia 9
RS - Serbia 9
KZ - Kazakistan 8
AZ - Azerbaigian 7
CR - Costa Rica 7
DO - Repubblica Dominicana 7
PS - Palestinian Territory 7
GE - Georgia 6
SN - Senegal 6
KW - Kuwait 5
MT - Malta 5
PA - Panama 5
A2 - ???statistics.table.value.countryCode.A2??? 4
AM - Armenia 4
BH - Bahrain 4
EU - Europa 4
HN - Honduras 4
Totale 64.660
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Città #
Singapore 3.663
Southend 3.506
Ashburn 1.857
Fairfield 1.320
Hefei 1.276
Hong Kong 1.243
Santa Clara 1.079
Chandler 1.074
San Jose 986
Ho Chi Minh City 896
Jacksonville 859
Houston 819
Bologna 812
Wilmington 776
Princeton 755
Hanoi 726
Dong Ket 699
Beijing 677
Seattle 667
Woodbridge 652
Dublin 516
Ann Arbor 513
Seoul 506
Boardman 504
Milan 492
Cambridge 451
Lauterbourg 432
Rome 412
Dallas 402
Tokyo 399
Helsinki 353
Padova 338
Nanjing 334
Westminster 321
Munich 307
Los Angeles 285
Council Bluffs 280
Berlin 271
Jinan 264
Lomé 262
Cesena 241
Guangzhou 197
Buffalo 191
Abidjan 190
Mülheim 187
Amman 170
Shanghai 169
Medford 162
Turin 158
Shenyang 156
Bern 149
Tianjin 148
Saint Petersburg 145
Sofia 144
New York 139
Changsha 133
Da Nang 130
Bengaluru 118
Frankfurt am Main 117
Redondo Beach 111
Haiphong 110
Hebei 107
Mahé 105
San Diego 105
Florence 103
Naples 102
Hangzhou 96
Johannesburg 92
Chicago 91
Forlì 91
Bari 90
São Paulo 90
Des Moines 89
Nanchang 89
Zhengzhou 89
Brussels 79
Verona 78
Dearborn 76
Redwood City 75
Vienna 74
Jakarta 73
Hyderabad 72
Parma 72
Nuremberg 70
Shenzhen 69
Falls Church 67
Faisalabad 66
Perugia 62
Jiaxing 61
London 61
Mumbai 61
Amsterdam 59
Istanbul 55
Olalla 55
Phoenix 55
Lappeenranta 54
Redmond 54
Orem 52
Palermo 52
Yubileyny 52
Totale 38.192
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Nome #
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.299
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 984
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties 391
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 379
Characterization of potato flavours: An overview of volatile profiles and analytical procedures 372
FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS 364
IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI 357
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 356
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 302
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 302
Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree 301
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 298
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill 292
Sustainability and quality in the food supply chain. A case study of shipment of edible oils 280
Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction 275
Rapid and innovative instrumental approaches for quality and authenticity of olive oils 270
Un filo d'olio. Guida all'acquisto ed al consumo dell'olio extravergine di oliva. 269
STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW 261
Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines 261
SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE 254
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 250
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 249
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 237
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 236
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 234
Sensory and instrumental study of Taralli, a typical Italian bakery product 232
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors 229
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 227
Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer 226
Metodo SPME GC-FID o GC-MS per la quantificazione dei composti volatili nell'olio vergine di oliva: alcune evidenze dallo studio di validazione 225
A capacitive technique to assess water content in extra virgin olive oils 221
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress 221
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 219
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 217
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 217
L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità 214
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil 213
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins 213
Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides 212
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 212
Analytical determination of polyphenols in olive oils 210
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 210
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 210
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 209
Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition 209
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method 209
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 208
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils 206
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 205
A novel chemometric strategy for the estimation of EVOO adulteration with edible oils 204
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 204
Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva 203
Analytical Determination of Polyphenols in Olive Oil 203
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 202
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 202
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 202
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 202
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 201
A rapid and reliable method for the measurement of water content in extra virgin olive oil 201
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 201
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 200
Summary report on sensory-related socio-economic and sensory science literature about organic food products 200
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 200
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 199
VITA OLEI 198
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 197
Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil 196
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 196
EU project OLEUM: Better solutions to protect olive oil quality and authenticity 195
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges. 195
Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil 192
Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva 192
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 192
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 191
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 191
Advances for a comprehensive evaluation of quality of virgin olive oil: in the search of reference materials 190
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 190
Emerging trends in olive oil fraud and possible countermeasures 190
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil 189
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 188
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD 187
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil 187
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions 186
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill 186
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter 186
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 185
Lo squalene: la molecola più abbondante nella componente minoritaria dell’olio extravergine di oliva. Effetti e ruolo salutistico 185
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy 184
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 184
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil 182
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 182
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 182
Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 181
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 181
Characterization of virgin olive oils produced with autochthonous Galician varieties 181
Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions 179
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale 179
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 178
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 178
Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System 178
Totale 24.004
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Categoria #
all - tutte 163.135
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 163.135
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.370 0 0 0 0 0 0 0 0 0 446 425 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
2025/202620.416 1.682 2.688 2.377 1.712 2.437 1.291 2.281 988 3.711 1.249 0 0
Totale 65.870