CECCHI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 7.019
EU - Europa 5.154
AS - Asia 4.393
SA - Sud America 730
Continente sconosciuto - Info sul continente non disponibili 238
AF - Africa 154
OC - Oceania 56
Totale 17.744
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Nazione #
US - Stati Uniti d'America 6.824
IT - Italia 1.620
RU - Federazione Russa 1.571
CN - Cina 1.168
SG - Singapore 1.133
BR - Brasile 575
PL - Polonia 547
HK - Hong Kong 464
VN - Vietnam 441
KR - Corea 352
IE - Irlanda 329
DE - Germania 198
FR - Francia 192
SE - Svezia 180
BD - Bangladesh 174
IN - India 174
GB - Regno Unito 119
JO - Giordania 119
CA - Canada 107
FI - Finlandia 106
ID - Indonesia 75
JP - Giappone 62
AR - Argentina 57
AU - Australia 47
ES - Italia 46
CH - Svizzera 44
MX - Messico 42
NL - Olanda 42
IQ - Iraq 37
EC - Ecuador 33
TR - Turchia 32
BE - Belgio 30
UA - Ucraina 27
CO - Colombia 26
NG - Nigeria 25
MY - Malesia 23
ZA - Sudafrica 22
PK - Pakistan 20
PT - Portogallo 19
CI - Costa d'Avorio 18
DZ - Algeria 18
MA - Marocco 17
EG - Egitto 14
IR - Iran 14
PH - Filippine 14
SA - Arabia Saudita 13
TN - Tunisia 11
GR - Grecia 10
HU - Ungheria 10
KE - Kenya 10
PE - Perù 10
PY - Paraguay 10
RO - Romania 10
TW - Taiwan 10
UZ - Uzbekistan 10
CL - Cile 9
CZ - Repubblica Ceca 9
SY - Repubblica araba siriana 9
AE - Emirati Arabi Uniti 8
AT - Austria 8
LT - Lituania 8
NZ - Nuova Zelanda 8
PA - Panama 8
BJ - Benin 7
HR - Croazia 7
JM - Giamaica 7
TH - Thailandia 7
CR - Costa Rica 6
LB - Libano 5
PR - Porto Rico 5
UY - Uruguay 5
HN - Honduras 4
IL - Israele 4
KG - Kirghizistan 4
NP - Nepal 4
TT - Trinidad e Tobago 4
VE - Venezuela 4
AZ - Azerbaigian 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
KZ - Kazakistan 3
LV - Lettonia 3
ML - Mali 3
NO - Norvegia 3
RS - Serbia 3
SI - Slovenia 3
XK - ???statistics.table.value.countryCode.XK??? 3
AL - Albania 2
AM - Armenia 2
BZ - Belize 2
KH - Cambogia 2
ME - Montenegro 2
MQ - Martinica 2
QA - Qatar 2
AO - Angola 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
CW - ???statistics.table.value.countryCode.CW??? 1
Totale 17.491
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Città #
Santa Clara 1.465
Ashburn 1.022
Singapore 865
Warsaw 542
Fairfield 391
Hong Kong 386
Seoul 341
Dublin 329
San Jose 305
Hefei 301
Florence 266
Council Bluffs 230
Beijing 207
Milan 197
Chandler 194
Woodbridge 173
Seattle 155
Rome 151
Houston 144
Los Angeles 143
Ho Chi Minh City 127
Cambridge 125
The Dalles 117
Moscow 111
Wilmington 111
Dallas 110
Ann Arbor 107
Lauterbourg 97
New York 88
Altamura 87
Lawrence 86
Hanoi 85
Buffalo 84
Princeton 83
Munich 72
Mumbai 58
Tokyo 57
Paris 53
Jakarta 52
Boston 50
São Paulo 48
Medford 44
Shanghai 43
Kent 42
Melbourne 42
Boardman 41
Bern 40
Helsinki 40
San Diego 35
Dong Ket 31
Chicago 30
Clifton 30
Naples 30
Falls Church 28
Guangzhou 27
Da Nang 26
Pune 26
Toronto 25
Abuja 24
Lappeenranta 23
Montreal 23
Turin 23
Verona 22
Bologna 21
London 21
Turku 21
Thetford 19
Chennai 18
Jacksonville 18
Abidjan 17
Frankfurt am Main 17
Kuala Lumpur 17
Haiphong 16
Nanjing 16
Phoenix 16
Brussels 15
Figino 15
Perugia 15
Redondo Beach 15
Rio de Janeiro 14
Shenzhen 14
Belo Horizonte 13
Mexico City 13
Orem 13
Quito 13
Bengaluru 12
Curitiba 12
Norwalk 12
Prato 12
Washington 12
West Jordan 12
Atlanta 11
Denver 11
Hangzhou 11
Hillsboro 11
Kolkata 11
Miano 11
Palermo 11
Brescia 10
Genoa 10
Totale 10.836
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Nome #
Extra virgin olive oil, olive milling by-products and “virgin grape seed oil”: chemical characterization, biological activity and sensorial studies for their nutraceutical valorization 296
GCxGC/TOF, GC-MS AND HPLC-DAD CHARACTERIZATION OF EMILIA ROMAGNA AUTOCHTHON DRIED ONION (Allium cepa L.) FOR FOOD AND NUTRACEUTICAL APPLICATIONS 272
The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils 265
Honey extracts inhibit PTP1B, upregulate insulin receptor expression, and enhance glucose uptake in human HepG2 cells 256
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile 242
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts 241
Response Surface Methodology optimization of HS-SPME-GC-MS method for the analysis of pentene dimers and terpenes in extra virgin olive oil 221
Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet 220
Implementation of the sono-heat-exchanger in the extra virgin olive oil extraction process: End-user validation and analytical evaluation 216
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 209
Formulation of a Phenol-Rich Extract from Unripe Olives (Olea europaea L.) in Microemulsion to Improve Its Solubility and Intestinal Permeability 208
In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties 206
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 200
Altered feeding behavior and immune competence in paper wasps: A case of parasite manipulation? 198
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 196
Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides 195
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition 195
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 193
Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties 192
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 192
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 191
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 188
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 188
Rapid desensitization to anakinra-related delayed reaction: Need for a standardized protocol 185
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production 184
Exploiting Virgin Olive Oil By-products Using Hydrodistillation 183
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 182
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 182
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 182
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 182
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 181
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? 180
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 180
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 180
1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark 179
AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils 178
Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors 177
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 175
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 174
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 173
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 169
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 169
Improved Red Wine Color Stability by the Prefermetation Addition of an Innovative Pomegranate Peel-Derived Tannin 168
Food by-products valorisation: grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta 167
Chemical data and relationships for a scoring algorithm of extra virgin olive oil’s nutritional value 166
Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic® 166
Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit 164
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 162
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 159
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 159
Extra virgin olive oil phenol extracts exert hypocholesterolemic effects through the modulation of the LDLR pathway: In vitro and cellular mechanism of action elucidation 156
New operating conditions to increase quality and sustainability of olive oil production chain 155
Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill waste waters: a three years study 153
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 151
Use of refrigerated cells for olive cooling and short-term storage: qualitative effects on extra virgin olive oil 151
HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm 149
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils 149
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation 146
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 145
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 145
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production 144
Chemical Composition Of The Essential Oil And Leaf Hydrolat From Ornamental Green Frond Of Eucalyptus Cultivar Grown In Tuscany 144
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 143
Shelf life and quality of olive oil filtered without vertical centrifugation 143
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 141
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions 141
A comparative study of bioactive and volatile components in cold-pressed apricot and peach kernel oils: implications for nutritional, nutraceuticals and cosmetics functional properties 141
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 140
Technological ripening indices of olive oil fruits 140
Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k-Mean Algorithm 139
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 139
Usefulness of HS-SPME-GC-MS quantification of volatile compounds for quality control of virgin olive oil 138
An HPLC-DAD-MS study to evaluate the phenolic profiles in olive fruits from typical Tuscan cultivars over the ripening 138
Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS) 137
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 136
Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes 134
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 133
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.) 130
Seasonal and Cultivar-Dependent Phenolic Dynamics in Tuscan Olive Leaves: A Two-Year Study by HPLC-DAD-MS for Food By-Product Valorization 130
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication 127
Development and validation of rapid methods to measure indices of ripening for olive oil fruits based on NIR spectroscopy 126
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions 125
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 125
What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties 123
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 122
Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells 120
Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content? 120
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 119
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 119
Cultivar-specific responses of young olive trees to water deficit: impacts on physiology, leaf anatomy, and fruit quality in 'Arbequina', 'Leccio del Corno' and ‘Maurino’ 119
Improving of HS-SPME-GC-MS quantitation of volatile compounds in virgin olive oils by multiple internal standard normalization 116
Virgin olive oil by-product valorization: an insight into the phenolic composition of olive seed extracts from three cultivars as sources of bioactive molecules 114
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 114
DETECTION BY HPLC/TOF-MS OF ISOBARIC LIGNANS FROM LAMPANTE AND REFINED OLIVE OIL AS POSSIBLE QUALITY MARKERS 111
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 110
Effect of facilitated harvesting and fruit cooling on extra virgin olive oil quality 109
The case of the 2014 crop season in Tuscany: A survey of the effect of the olive fruit fly attack 108
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 102
Clustering of Italian Monovarietal Extra Virgin Olive Oil through Statistical Analysis of Sensory and Chemical Data for its Valorization 102
Preliminary studies of the phenolic compounds evolution with the storage time of olive fruits via HPLC/MS 101
Totale 16.249
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Categoria #
all - tutte 51.929
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 51.929
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022508 0 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
2025/20267.287 648 846 752 726 701 294 787 367 426 552 353 835
2026/2027710 468 242 0 0 0 0 0 0 0 0 0 0
Totale 17.744