Distribuzione geografica
Continente #
NA - Nord America 2163
EU - Europa 1664
AS - Asia 261
AF - Africa 2
OC - Oceania 1
SA - Sud America 1
Totale 4092
Nazione #
US - Stati Uniti d'America 2153
PL - Polonia 529
IT - Italia 439
IE - Irlanda 335
SE - Svezia 171
JO - Giordania 110
CN - Cina 98
DE - Germania 44
GB - Regno Unito 33
VN - Vietnam 31
BE - Belgio 25
FI - Finlandia 21
FR - Francia 15
UA - Ucraina 15
ES - Italia 14
CA - Canada 10
KR - Corea 6
NL - Olanda 6
IN - India 5
PT - Portogallo 5
GR - Grecia 4
RU - Federazione Russa 4
CZ - Repubblica Ceca 2
HK - Hong Kong 2
LB - Libano 2
ML - Mali 2
SG - Singapore 2
TR - Turchia 2
AT - Austria 1
AU - Australia 1
BD - Bangladesh 1
BR - Brasile 1
IR - Iran 1
JP - Giappone 1
NO - Norvegia 1
Totale 4092
Città #
Warsaw 526
Fairfield 391
Dublin 335
Chandler 193
Woodbridge 173
Seattle 148
Ashburn 141
Houston 135
Florence 132
Cambridge 125
Wilmington 109
Ann Arbor 107
Altamura 87
Lawrence 86
Princeton 83
Beijing 60
Medford 44
Boston 42
San Diego 35
Dong Ket 31
Falls Church 27
Brussels 24
Milan 21
Buffalo 19
Rome 17
Jacksonville 16
Boardman 12
Norwalk 12
Verona 12
Toronto 10
Barcelona 9
Nanjing 9
Guangzhou 8
Andover 7
London 7
Gavirate 6
Chennai 5
Hangzhou 5
Menlo Park 5
Munich 5
Castelnuovo Berardenga 4
Perugia 4
Redwood City 4
Saronno 4
Taranto 4
Zhengzhou 4
Athens 3
Lucca 3
Nagold 3
Ozzano 3
Peine 3
Phoenix 3
Pisa 3
Redmond 3
Sìnnai 3
Baabda 2
Bamako 2
Brno 2
Busto Arsizio 2
Caldas da Rainha 2
Central 2
Changsha 2
Chengdu 2
Chiusi 2
Davis 2
Figline Valdarno 2
Ganges 2
Messina 2
Palazzolo 2
Paris 2
Poggio Renatico 2
Reston 2
Sassari 2
Shanghai 2
Siena 2
Stia 2
Turin 2
Vigevano 2
Villafranca di Verona 2
Viterbo 2
Weimar 2
Wuhan 2
Zeme 2
Agliana 1
Arnsberg 1
Bologna 1
Bornova 1
Cedar Knolls 1
Cesano Maderno 1
Chicago 1
Chiesina Uzzanese 1
Civitanova Marche 1
Corato 1
Corleto Monforte 1
Council Bluffs 1
Dearborn 1
Düsseldorf 1
Falkenstein 1
Francolise 1
Frankfurt Am Main 1
Totale 3343
Nome #
Honey extracts inhibit PTP1B, upregulate insulin receptor expression, and enhance glucose uptake in human HepG2 cells 144
The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils 134
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile 128
Extra virgin olive oil, olive milling by-products and “virgin grape seed oil”: chemical characterization, biological activity and sensorial studies for their nutraceutical valorization 119
Implementation of the sono-heat-exchanger in the extra virgin olive oil extraction process: End-user validation and analytical evaluation 118
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts 117
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 108
In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties 104
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils 92
Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill waste waters: a three years study 90
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 90
Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet 90
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 87
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 87
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 85
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 83
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 81
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 79
Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors 73
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 71
Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS) 69
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 68
Formulation of a Phenol-Rich Extract from Unripe Olives (Olea europaea L.) in Microemulsion to Improve Its Solubility and Intestinal Permeability 68
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production 66
Shelf life and quality of olive oil filtered without vertical centrifugation 65
Rapid desensitization to anakinra-related delayed reaction: Need for a standardized protocol 64
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production 64
Extra virgin olive oil phenol extracts exert hypocholesterolemic effects through the modulation of the LDLR pathway: In vitro and cellular mechanism of action elucidation 64
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 63
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions 63
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition 62
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 61
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 51
New operating conditions to increase quality and sustainability of olive oil production chain 50
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 50
Altered feeding behavior and immune competence in paper wasps: A case of parasite manipulation? 50
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 49
Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes 49
Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides 47
1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark 47
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 43
The case of the 2014 crop season in Tuscany: A survey of the effect of the olive fruit fly attack 39
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 39
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 39
Nuove tecnologie per la filtrazione di olio extra vergine di oliva 38
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 35
Chemical Composition Of The Essential Oil And Leaf Hydrolat From Ornamental Green Frond Of Eucalyptus Cultivar Grown In Tuscany 34
Use of refrigerated cells for olive cooling and short-term storage: qualitative effects on extra virgin olive oil 33
Food by-products valorisation: grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta 33
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 33
Preliminary studies of the phenolic compounds evolution with the storage time of olive fruits via HPLC/MS 32
Phenolic compounds as possible precursors of oleocanthal: distribution in the different parts of the fruits over the ripening for three Tuscan cvs 31
Development and validation of rapid methods to measure indices of ripening for olive oil fruits based on NIR spectroscopy 31
Whole lyophilized olives of three Tuscan cultivars at different stages of ripening: phenolic content and potential application as nutraceutical products. 29
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 28
Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties 23
Paving the way to food grade analytical chemistry: Use of a natural deep eutectic solvent to determine total hydroxytyrosol and tyrosol in extra virgin olive oils 22
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 21
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 21
Response Surface Methodology optimization of HS-SPME-GC-MS method for the analysis of pentene dimers and terpenes in extra virgin olive oil 20
An HPLC-DAD-MS study to evaluate the phenolic profiles in olive fruits from typical Tuscan cultivars over the ripening 20
What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties 20
Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content? 20
Phenolic extracts from extra virgin olive oils inhibit dipeptidyl peptidase iv activity: In vitro, cellular, and in silico molecular modeling investigations 19
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.) 19
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 18
Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k-Mean Algorithm 18
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication 18
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation 17
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 17
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 16
Technological ripening indices of olive oil fruits 16
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 16
HS-SPME-GC-MS analysis towards supporting the panel test: quantitation of VOCs in Virgin Olive Oils 15
Usefulness of HS-SPME-GC-MS quantification of volatile compounds for quality control of virgin olive oil 15
Preliminary studies on phenolic behavior in lyophilised olives 13
Improving of HS-SPME-GC-MS quantitation of volatile compounds in virgin olive oils by multiple internal standard normalization 13
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 9
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 9
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 4
Exploiting Virgin Olive Oil By-products Using Hydrodistillation 2
Virgin olive oil by-product valorization: an insight into the phenolic composition of olive seed extracts from three cultivars as sources of bioactive molecules 1
Effect of facilitated harvesting and fruit cooling on extra virgin olive oil quality 1
Totale 4241
Categoria #
all - tutte 8732
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 8732

Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/201826 0000 00 00 00206
2018/2019249 37134 135 118 14347265
2019/2020921 40913554 10091 9095 991088434
2020/2021856 567950105 5364 4253 961485555
2021/2022540 32402223 1725 1665 334267158
2022/20231424 1322386564 81210 25594 20442390
Totale 4241