CECCHI, LORENZO
 Distribuzione geografica
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Continente #
NA - Nord America 6.499
EU - Europa 4.974
AS - Asia 4.346
SA - Sud America 724
AF - Africa 149
OC - Oceania 51
Continente sconosciuto - Info sul continente non disponibili 2
Totale 16.745
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Nazione #
US - Stati Uniti d'America 6.379
RU - Federazione Russa 1.571
IT - Italia 1.459
CN - Cina 1.161
SG - Singapore 1.128
BR - Brasile 572
PL - Polonia 546
HK - Hong Kong 463
VN - Vietnam 440
KR - Corea 352
IE - Irlanda 329
DE - Germania 196
FR - Francia 192
SE - Svezia 177
IN - India 164
BD - Bangladesh 163
JO - Giordania 118
GB - Regno Unito 116
FI - Finlandia 106
ID - Indonesia 72
JP - Giappone 60
AR - Argentina 57
CA - Canada 56
AU - Australia 47
ES - Italia 45
CH - Svizzera 43
MX - Messico 40
NL - Olanda 40
IQ - Iraq 37
TR - Turchia 32
EC - Ecuador 31
BE - Belgio 30
CO - Colombia 26
UA - Ucraina 26
NG - Nigeria 25
ZA - Sudafrica 22
MY - Malesia 21
PK - Pakistan 20
CI - Costa d'Avorio 18
DZ - Algeria 16
MA - Marocco 16
PT - Portogallo 14
EG - Egitto 13
IR - Iran 13
PH - Filippine 13
SA - Arabia Saudita 12
TN - Tunisia 11
GR - Grecia 10
HU - Ungheria 10
KE - Kenya 10
PY - Paraguay 10
RO - Romania 10
UZ - Uzbekistan 10
CL - Cile 9
CZ - Repubblica Ceca 9
PE - Perù 9
SY - Repubblica araba siriana 9
TW - Taiwan 9
AE - Emirati Arabi Uniti 8
AT - Austria 8
LT - Lituania 8
PA - Panama 8
BJ - Benin 7
HR - Croazia 7
TH - Thailandia 7
LB - Libano 5
UY - Uruguay 5
CR - Costa Rica 4
IL - Israele 4
KG - Kirghizistan 4
NP - Nepal 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
NZ - Nuova Zelanda 3
RS - Serbia 3
SI - Slovenia 3
AL - Albania 2
AM - Armenia 2
HN - Honduras 2
JM - Giamaica 2
KH - Cambogia 2
ME - Montenegro 2
QA - Qatar 2
XK - ???statistics.table.value.countryCode.XK??? 2
AO - Angola 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
BZ - Belize 1
GA - Gabon 1
GD - Grenada 1
GT - Guatemala 1
IS - Islanda 1
Totale 16.732
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Città #
Santa Clara 1.452
Ashburn 972
Singapore 864
Warsaw 541
Fairfield 391
Hong Kong 385
Seoul 341
Dublin 329
Hefei 301
San Jose 262
Florence 258
Beijing 207
Chandler 193
Woodbridge 173
Milan 157
Seattle 152
Council Bluffs 151
Houston 143
Rome 136
Los Angeles 132
Ho Chi Minh City 127
Cambridge 125
The Dalles 117
Moscow 111
Wilmington 110
Ann Arbor 107
Dallas 97
Lauterbourg 97
Altamura 87
Lawrence 86
Hanoi 84
Princeton 83
Buffalo 80
New York 73
Munich 72
Mumbai 57
Tokyo 56
Paris 53
Jakarta 52
Boston 48
São Paulo 48
Medford 44
Kent 42
Melbourne 42
Shanghai 42
Bern 40
Boardman 40
Helsinki 40
San Diego 35
Dong Ket 31
Clifton 30
Falls Church 28
Guangzhou 27
Da Nang 26
Naples 26
Pune 26
Abuja 24
Chicago 24
Lappeenranta 23
Verona 22
Turku 21
London 20
Bologna 19
Thetford 19
Turin 19
Montreal 18
Abidjan 17
Jacksonville 17
Haiphong 16
Nanjing 16
Brussels 15
Frankfurt am Main 15
Kuala Lumpur 15
Perugia 15
Redondo Beach 15
Toronto 15
Chennai 14
Rio de Janeiro 14
Shenzhen 14
Belo Horizonte 13
Mexico City 13
Orem 13
Bengaluru 12
Norwalk 12
Phoenix 12
Quito 12
West Jordan 12
Curitiba 11
Hangzhou 11
Hillsboro 11
Kolkata 11
Istanbul 10
Liège 10
Madrid 10
Miano 10
Porto Alegre 10
Prato 10
Washington 10
Barcelona 9
Biên Hòa 9
Totale 10.467
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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 262
GCxGC/TOF, GC-MS AND HPLC-DAD CHARACTERIZATION OF EMILIA ROMAGNA AUTOCHTHON DRIED ONION (Allium cepa L.) FOR FOOD AND NUTRACEUTICAL APPLICATIONS 257
The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils 256
Honey extracts inhibit PTP1B, upregulate insulin receptor expression, and enhance glucose uptake in human HepG2 cells 253
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile 241
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts 239
Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet 215
Response Surface Methodology optimization of HS-SPME-GC-MS method for the analysis of pentene dimers and terpenes in extra virgin olive oil 214
Implementation of the sono-heat-exchanger in the extra virgin olive oil extraction process: End-user validation and analytical evaluation 214
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 208
In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties 203
Formulation of a Phenol-Rich Extract from Unripe Olives (Olea europaea L.) in Microemulsion to Improve Its Solubility and Intestinal Permeability 202
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 198
Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides 195
Altered feeding behavior and immune competence in paper wasps: A case of parasite manipulation? 193
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition 192
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 189
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds 189
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 189
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 187
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 186
Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties 185
Exploiting Virgin Olive Oil By-products Using Hydrodistillation 181
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 180
Rapid desensitization to anakinra-related delayed reaction: Need for a standardized protocol 180
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? 178
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 178
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production 177
1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark 177
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 175
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) 174
Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors 174
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 173
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 171
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 170
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 170
AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils 169
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 168
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 168
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 167
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 167
Chemical data and relationships for a scoring algorithm of extra virgin olive oil’s nutritional value 164
Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic® 163
Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit 163
An innovative cheap filtration system to improve the conservation of extra virgin olive oil 160
Extra virgin olive oil phenol extracts exert hypocholesterolemic effects through the modulation of the LDLR pathway: In vitro and cellular mechanism of action elucidation 155
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 155
Food by-products valorisation: grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta 155
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 153
New operating conditions to increase quality and sustainability of olive oil production chain 152
Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill waste waters: a three years study 152
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 151
Use of refrigerated cells for olive cooling and short-term storage: qualitative effects on extra virgin olive oil 150
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 149
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils 148
Improved Red Wine Color Stability by the Prefermetation Addition of an Innovative Pomegranate Peel-Derived Tannin 146
HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm 145
Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation 143
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 142
Chemical Composition Of The Essential Oil And Leaf Hydrolat From Ornamental Green Frond Of Eucalyptus Cultivar Grown In Tuscany 142
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 140
Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k-Mean Algorithm 139
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 138
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 138
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production 138
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 137
Shelf life and quality of olive oil filtered without vertical centrifugation 136
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions 136
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
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 135
Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS) 135
An HPLC-DAD-MS study to evaluate the phenolic profiles in olive fruits from typical Tuscan cultivars over the ripening 135
Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes 132
Usefulness of HS-SPME-GC-MS quantification of volatile compounds for quality control of virgin olive oil 131
Technological ripening indices of olive oil fruits 131
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.) 127
Development and validation of rapid methods to measure indices of ripening for olive oil fruits based on NIR spectroscopy 124
A comparative study of bioactive and volatile components in cold-pressed apricot and peach kernel oils: implications for nutritional, nutraceuticals and cosmetics functional properties 124
What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties 122
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions 120
Seasonal and Cultivar-Dependent Phenolic Dynamics in Tuscan Olive Leaves: A Two-Year Study by HPLC-DAD-MS for Food By-Product Valorization 120
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication 119
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 119
Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells 118
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 118
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 117
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 116
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 115
Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content? 114
Virgin olive oil by-product valorization: an insight into the phenolic composition of olive seed extracts from three cultivars as sources of bioactive molecules 113
Improving of HS-SPME-GC-MS quantitation of volatile compounds in virgin olive oils by multiple internal standard normalization 112
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 110
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 109
DETECTION BY HPLC/TOF-MS OF ISOBARIC LIGNANS FROM LAMPANTE AND REFINED OLIVE OIL AS POSSIBLE QUALITY MARKERS 109
The case of the 2014 crop season in Tuscany: A survey of the effect of the olive fruit fly attack 106
Effect of facilitated harvesting and fruit cooling on extra virgin olive oil quality 106
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’ 100
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 99
Preliminary studies of the phenolic compounds evolution with the storage time of olive fruits via HPLC/MS 99
Preliminary studies on phenolic behavior in lyophilised olives 98
Totale 15.723
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Categoria #
all - tutte 48.995
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 48.995
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202155 0 0 0 0 0 0 0 0 0 0 0 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
2025/20267.231 648 846 752 726 701 294 787 367 426 552 353 779
Totale 16.978