CECCHI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 5.420
EU - Europa 4.061
AS - Asia 3.424
SA - Sud America 689
AF - Africa 104
OC - Oceania 46
Continente sconosciuto - Info sul continente non disponibili 1
Totale 13.745
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Nazione #
US - Stati Uniti d'America 5.333
RU - Federazione Russa 1.568
CN - Cina 961
SG - Singapore 941
IT - Italia 794
BR - Brasile 555
PL - Polonia 544
HK - Hong Kong 448
KR - Corea 352
IE - Irlanda 329
VN - Vietnam 222
DE - Germania 181
SE - Svezia 177
IN - India 129
JO - Giordania 117
FI - Finlandia 88
FR - Francia 79
GB - Regno Unito 79
ID - Indonesia 63
AR - Argentina 52
AU - Australia 44
CH - Svizzera 42
ES - Italia 39
MX - Messico 35
CA - Canada 34
NL - Olanda 32
EC - Ecuador 27
TR - Turchia 27
CO - Colombia 24
IQ - Iraq 23
UA - Ucraina 22
ZA - Sudafrica 20
BD - Bangladesh 19
BE - Belgio 19
CI - Costa d'Avorio 17
JP - Giappone 16
DZ - Algeria 15
MA - Marocco 15
MY - Malesia 15
PK - Pakistan 13
PT - Portogallo 11
EG - Egitto 10
PH - Filippine 10
PY - Paraguay 10
RO - Romania 9
SA - Arabia Saudita 9
TW - Taiwan 9
GR - Grecia 8
LT - Lituania 8
PA - Panama 8
BJ - Benin 7
CZ - Repubblica Ceca 7
IR - Iran 7
PE - Perù 7
UZ - Uzbekistan 7
KE - Kenya 6
TN - Tunisia 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
HR - Croazia 5
TH - Thailandia 5
UY - Uruguay 5
AT - Austria 4
KG - Kirghizistan 4
LB - Libano 4
AZ - Azerbaigian 3
DO - Repubblica Dominicana 3
IL - Israele 3
LV - Lettonia 3
VE - Venezuela 3
AM - Armenia 2
CR - Costa Rica 2
ET - Etiopia 2
HU - Ungheria 2
JM - Giamaica 2
KZ - Kazakistan 2
ME - Montenegro 2
ML - Mali 2
NO - Norvegia 2
AL - Albania 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
BZ - Belize 1
GA - Gabon 1
HN - Honduras 1
IS - Islanda 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
MN - Mongolia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
OM - Oman 1
PS - Palestinian Territory 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SM - San Marino 1
Totale 13.740
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Città #
Santa Clara 1.432
Singapore 696
Ashburn 606
Warsaw 540
Fairfield 391
Hong Kong 374
Seoul 341
Dublin 329
Hefei 301
Florence 223
Beijing 194
Chandler 193
Woodbridge 173
Seattle 149
Houston 137
San Jose 133
Cambridge 125
Moscow 111
Wilmington 110
Ann Arbor 107
Dallas 89
Altamura 87
Los Angeles 87
Lawrence 86
Princeton 83
The Dalles 80
Buffalo 76
Munich 72
Ho Chi Minh City 67
Mumbai 54
Rome 52
Jakarta 51
Boston 48
Paris 48
São Paulo 47
Medford 44
Kent 42
Melbourne 42
Bern 40
Shanghai 39
Milan 35
New York 35
San Diego 35
Dong Ket 31
Hanoi 31
Boardman 30
Clifton 29
Helsinki 28
Falls Church 27
Pune 25
Guangzhou 23
Chicago 21
Turku 21
Lappeenranta 18
London 17
Abidjan 16
Jacksonville 16
Redondo Beach 15
Tokyo 15
Verona 15
Belo Horizonte 13
Brussels 13
Montreal 13
Bengaluru 12
Norwalk 12
Perugia 12
Rio de Janeiro 12
Toronto 12
West Jordan 12
Curitiba 11
Hangzhou 11
Kuala Lumpur 11
Mexico City 11
Nanjing 11
Phoenix 11
Quito 11
Shenzhen 11
Council Bluffs 10
Da Nang 10
Hillsboro 10
Porto Alegre 10
Barcelona 9
Falkenstein 9
Buenos Aires 8
Istanbul 8
Johannesburg 8
Leipzig 8
Padova 8
Prato 8
Zhengzhou 8
Amman 7
Andover 7
Bogotá 7
Can Tho 7
Chennai 7
Cotonou 7
Haiphong 7
Tianjin 7
Yubileyny 7
Amsterdam 6
Totale 8.764
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Nome #
Honey extracts inhibit PTP1B, upregulate insulin receptor expression, and enhance glucose uptake in human HepG2 cells 232
GCxGC/TOF, GC-MS AND HPLC-DAD CHARACTERIZATION OF EMILIA ROMAGNA AUTOCHTHON DRIED ONION (Allium cepa L.) FOR FOOD AND NUTRACEUTICAL APPLICATIONS 231
Extra virgin olive oil, olive milling by-products and “virgin grape seed oil”: chemical characterization, biological activity and sensorial studies for their nutraceutical valorization 229
The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils 224
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile 216
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts 215
In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties 191
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 190
Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet 190
Implementation of the sono-heat-exchanger in the extra virgin olive oil extraction process: End-user validation and analytical evaluation 189
Response Surface Methodology optimization of HS-SPME-GC-MS method for the analysis of pentene dimers and terpenes in extra virgin olive oil 186
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 176
An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process 176
Formulation of a Phenol-Rich Extract from Unripe Olives (Olea europaea L.) in Microemulsion to Improve Its Solubility and Intestinal Permeability 176
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 171
Rapid desensitization to anakinra-related delayed reaction: Need for a standardized protocol 170
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 170
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 169
Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides 162
Altered feeding behavior and immune competence in paper wasps: A case of parasite manipulation? 162
Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties 161
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 156
Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors 156
Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches 155
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition 155
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion 154
1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark 154
Exploiting Virgin Olive Oil By-products Using Hydrodistillation 152
Chemical data and relationships for a scoring algorithm of extra virgin olive oil’s nutritional value 150
GC-MS and HS-SPME-GC×GC-TOFMS determination of the volatile composition of essential oils and hydrosols (By-products) from four Eucalyptus species cultivated in Tuscany 150
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production 149
Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD 147
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 146
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 146
Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples 145
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 145
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 145
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? 143
Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill waste waters: a three years study 143
Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic® 141
AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils 139
Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit 139
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 139
New operating conditions to increase quality and sustainability of olive oil production chain 136
Extra virgin olive oil phenol extracts exert hypocholesterolemic effects through the modulation of the LDLR pathway: In vitro and cellular mechanism of action elucidation 135
A by-product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf-life test and in vitro gastrointestinal digestion 135
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils 134
Food by-products valorisation: grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta 134
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 132
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 130
Quantification of volatile fraction by HS-SPME-GC-MS and sensory evaluation of more than 1200 Virgin Olive Oil samples to support Panel Test in Virgin Olive Oil classification 128
1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin 126
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation 126
Headspace solid-phase microextraction–gas chromatography– mass spectrometry for profiling free volatile compounds in Sangiovese grapes and wines obtained with different canopy vineyard treatment for organic production 126
Chemical Composition Of The Essential Oil And Leaf Hydrolat From Ornamental Green Frond Of Eucalyptus Cultivar Grown In Tuscany 125
Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation 124
Optimization of HS-SPME-GC-MS Quantitation of Volatile Compounds and Application to more than 1000 Samples for Supporting the Panel Test in Virgin Olive Oil Classification and For Authentication of the Geographic Origin 122
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production 122
Analysis of volatile hydrocarbons (pentene dimers and terpenes) in extra virgin olive oil: optimization by Response Surface Methodology and validation of HS-SPME-GC-MS method 121
HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars 121
Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k-Mean Algorithm 120
Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect 120
HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm 120
Shelf life and quality of olive oil filtered without vertical centrifugation 120
Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes 120
Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS) 119
Technological ripening indices of olive oil fruits 117
Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions 114
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions 113
Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage 112
Use of refrigerated cells for olive cooling and short-term storage: qualitative effects on extra virgin olive oil 112
Development and validation of rapid methods to measure indices of ripening for olive oil fruits based on NIR spectroscopy 109
Usefulness of HS-SPME-GC-MS quantification of volatile compounds for quality control of virgin olive oil 106
An HPLC-DAD-MS study to evaluate the phenolic profiles in olive fruits from typical Tuscan cultivars over the ripening 106
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions 104
Improving of HS-SPME-GC-MS quantitation of volatile compounds in virgin olive oils by multiple internal standard normalization 102
Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics 102
Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies 101
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication 100
Extra virgin olive oil and related by-products (: Olea europaea L.) as natural sources of phenolic compounds for abdominal pain relief in gastrointestinal disorders in rats 100
Phenolic compounds and triterpenes in different olive tissues and olive oil by-products, and cytotoxicity on human colorectal cancer cells: The case of frantoio, moraiolo and leccino cultivars (Olea europaea L.) 99
Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells 98
Tannins from different parts of the chestnut yrunk (Castanea Sativa Mill.): a green and effective extraction method and their profiling by high-performance liquid chromatography-diode array detector-mass spectrometry 98
Virgin olive oil by-product valorization: an insight into the phenolic composition of olive seed extracts from three cultivars as sources of bioactive molecules 97
HPLC/DAD, GC/MS and GC/GC/TOF analysis of lemon balm (Melissa officinalis l.) sample as standardized raw material for food and nutraceutical uses 97
DETECTION BY HPLC/TOF-MS OF ISOBARIC LIGNANS FROM LAMPANTE AND REFINED OLIVE OIL AS POSSIBLE QUALITY MARKERS 94
What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties 94
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 93
Extra virgin olive oil phenolic extract on human hepatic HEPG2 and intestinal CACO-2 cells: Assessment of the antioxidant activity and intestinal trans-epithelial transport 93
Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content? 91
The case of the 2014 crop season in Tuscany: A survey of the effect of the olive fruit fly attack 86
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil 84
HS-SPME-GC-MS analysis towards supporting the panel test: quantitation of VOCs in Virgin Olive Oils 83
Effect of facilitated harvesting and fruit cooling on extra virgin olive oil quality 83
Olive (Olea europaea L.) seed as new source of cholesterol-lowering bioactive peptides: elucidation of their mechanism of action in HepG2 cells and their trans-epithelial transport in differentiated Caco-2 cells 82
Nuove tecnologie per la filtrazione di olio extra vergine di oliva 82
Preliminary studies of the phenolic compounds evolution with the storage time of olive fruits via HPLC/MS 81
Preliminary studies on phenolic behavior in lyophilised olives 81
Whole lyophilized olives of three Tuscan cultivars at different stages of ripening: phenolic content and potential application as nutraceutical products. 81
Phenolic extracts from extra virgin olive oils inhibit dipeptidyl peptidase iv activity: In vitro, cellular, and in silico molecular modeling investigations 74
Totale 13.400
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Categoria #
all - tutte 41.528
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 41.528
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021449 0 0 0 0 0 0 42 53 96 148 55 55
2021/2022540 32 40 22 23 17 25 16 65 33 42 67 158
2022/20231.453 132 238 65 64 81 210 223 90 204 38 40 68
2023/2024838 27 65 111 60 52 147 22 143 23 76 60 52
2024/20254.639 170 479 290 666 1.351 493 104 264 201 147 209 265
2025/20264.220 648 846 752 726 701 294 253 0 0 0 0 0
Totale 13.967