IRIS
SACCHI, RAFFAELE
 Distribuzione geografica
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Continente #
NA - Nord America 3.452
EU - Europa 3.328
AS - Asia 1.645
AF - Africa 59
SA - Sud America 28
OC - Oceania 5
Totale 8.517
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Nazione #
US - Stati Uniti d'America 3.396
IT - Italia 2.003
SG - Singapore 649
CN - Cina 440
HK - Hong Kong 355
UA - Ucraina 219
DE - Germania 206
FI - Finlandia 165
NL - Olanda 117
PL - Polonia 108
RU - Federazione Russa 95
IE - Irlanda 93
GB - Regno Unito 81
VN - Vietnam 65
SE - Svezia 58
CA - Canada 55
TR - Turchia 50
CI - Costa d'Avorio 44
ES - Italia 42
FR - Francia 34
BR - Brasile 26
IN - India 20
AT - Austria 19
CZ - Repubblica Ceca 13
JP - Giappone 11
LT - Lituania 11
GR - Grecia 9
EG - Egitto 8
TH - Thailandia 8
CH - Svizzera 7
HR - Croazia 7
PT - Portogallo 7
BE - Belgio 6
ID - Indonesia 6
LK - Sri Lanka 6
MY - Malesia 6
AU - Australia 5
IR - Iran 5
DK - Danimarca 4
PH - Filippine 4
PK - Pakistan 4
RO - Romania 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
IS - Islanda 3
NP - Nepal 3
SI - Slovenia 3
CO - Colombia 2
HU - Ungheria 2
IL - Israele 2
KR - Corea 2
NO - Norvegia 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
TW - Taiwan 2
ZA - Sudafrica 2
AE - Emirati Arabi Uniti 1
CY - Cipro 1
DZ - Algeria 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
ME - Montenegro 1
MK - Macedonia 1
MN - Mongolia 1
MX - Messico 1
NG - Nigeria 1
SD - Sudan 1
Totale 8.517
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Città #
Chandler 632
Singapore 512
Hong Kong 355
Jacksonville 208
Napoli 208
Santa Clara 201
Naples 189
Millbury 166
Ashburn 157
Princeton 155
Nanjing 123
Boston 116
Beijing 102
Amsterdam 101
Rome 76
Wilmington 75
Des Moines 67
Dong Ket 62
Milan 48
Ottawa 44
Nanchang 39
Florence 35
Woodbridge 32
Lawrence 30
Seattle 30
Ann Arbor 27
Catania 25
Bologna 24
Kronberg 24
Shenyang 24
Hebei 23
Istanbul 23
Tianjin 21
Changsha 19
Bari 17
Perugia 17
Washington 17
Boardman 16
Jiaxing 16
Caserta 15
Norwalk 14
Cagliari 13
Helsinki 13
Salerno 13
Casoria 12
Falls Church 12
Houston 12
Palermo 12
Frankfurt am Main 11
London 11
Prato 11
Aversa 10
Fairfield 10
Kucukcigli 10
Modena 10
Moscow 10
Nuremberg 10
Pune 10
Dallas 9
Falkenstein 9
Los Corrales 9
Muggiò 9
Orange 9
Redwood City 9
Apice 8
Cairo 8
Dos Hermanas 8
Los Angeles 8
Parma 8
Trento 8
Warsaw 8
Angri 7
Dublin 7
Hanover 7
Mercato San Severino 7
Mountain View 7
New York 7
Recife 7
Sassano 7
Telford 7
Vienna 7
Colombo 6
Ercolano 6
Jaén 6
Pescara 6
Rimini 6
Rio de Janeiro 6
Shanghai 6
Tekirdağ 6
Terni 6
Tokyo 6
Torre Annunziata 6
Turin 6
Athens 5
Bassano Bresciano 5
Benevento 5
Boscoreale 5
Brno 5
Brussels 5
Castel Campagnano 5
Totale 4.562
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Nome #
Caffè espresso, moka, napoletano e americano. Parte 1. Influenza della tipologia di estrazione sulla composizione chimica e aromatica della bevanda. 423
L'HACCP in frantoio: guida all'autocontrollo dell'igiene in oleificio 222
Linee guida per la qualità dell'olio vergine di oliva 184
Flavor chemistry of virgin olive oil: An overview 129
Nuove conoscenze sull’aroma dell’olio 103
L’olio extravergine in cucina. I segreti di un protagonista della gastronomia mediterranea 85
Functional ice cream health benefits and sensory implications 82
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 82
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth 82
Gastronomia molecolare: l'importanza della chimica in cucina 76
1H and 13C-NMR of virgin olive oil. An Overview 72
Fruit position within the canopy affects kernel lipid composition of hazelnuts 71
I bambini giocano con l'olio 69
Composti volatili dell'oliva e loro variazioni in risposta all'attacco della mosca dell'olivo 69
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions 68
Quantitative evaluation of the aldehydes formed in heated vegetable oils using high resolution proton-NMR spectroscopy 67
L'olio del Cilento 67
Caratterizzazione e valutazione bio-agronomica di cultivar del germoplasma di olivo in Campania. 64
RUOLO DEI COMPOSTI FENOLICI SUL RILASCIO DI AROMA DELL’OLIO EXTRAVERGINE DI OLIVA 64
Characterisation of lemon-flavoured olive oils 63
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 61
Alla ricerca di marcatori della tipicità degli oli extravergini di oliva 61
L'olio del Sannio 60
Determinazione gascromatografica di ß-sitosterolo, stigmasterolo e trienantina quali traccianti per burri anidri. 60
Ingredienti fenolici da sottoprodotti oleari 59
Effects of inclusion of fresh forage in the diet for lactating buffaloes on volatile organic compounds of milk and Mozzarella cheese 59
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil 59
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate 58
A high field 1H-NMR study of minor components in virgin olive oils 57
Antioxidant activity of virgin olive oil phenolic compounds in a micellar system 57
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 57
Oleocanthal in Olive oil: between myth and reality 56
Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols 56
L'olio della provincia di Caserta 56
Effetto della denocciolazione sulla qualità degli oli extravergini di oliva in relazione a varietà e grado di maturazione 56
Tipicità e aromi dell'olio extra vergine di oliva: recenti sviluppi ed orizzonti futuri 55
Relazione tra tipicità sensoriale e composti volatili in alcuni oli extravergini DOP italiani 55
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 54
Behaviour of phenolic antioxidants of virgin oil during oil heating and frying 54
L'identità sensoriale degli oli extra vergine di oliva italiani definita mediante serie aromatiche 54
Lipid hydrolysis and oxidation in river buffalo meat under refrigerated storage 53
Bioactive compounds from plants useful as antioxidant additives for preserving fatty fish foods 53
Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. 53
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) 53
Relationship between sensory profile and volatiles compounds: identification of possible molecular markers of sensory tipicality in PDO Italian olive oils 51
La qualita' dell'olio extra vergine di oliva estratto sotto flusso di azoto 50
Caffè espresso, moka, napoletano e americano. Parte 2: simulazione dell’aroma retronasale. Indagine sull’influenza della saliva e del volume del sorso. 50
L'olio della Penisola Sorrentina 49
High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration 49
Acid-induced structural modifications of unsaturated fatty acids and phenolic olive oil constituents by nitrite ions: A chemical assessment 48
Extra virgin olive oil: from composition to "molecular gastronomy" 48
EXPLORING GENETIC DIVERSITY IN 20 OLIVE (OLEA EUROPAEA L.) VARIETIES SPREAD IN CAMPANIA (ITALY) AND ITS RELATIONSHIP WITH THE OLIVE OIL PROFILE 48
Sip volume affects oral release of wine volatiles 48
Oxidation kinetics of ready to use therapeutic food formulations 48
Ottimizzazione delle fasi di stoccaggio, filtrazione e confezionamento dell'olio extravergine di oliva e valorizzazione dell'olio lampante 47
Effetto del confezionamento in polietilentereftalato funzionalizzato sulla qualità sensoriale dell'olio extra vergine di oliva 47
Feofitine e digliceridi: indici di qualità degli oli extravergini di oliva imbottigliati? 47
Understanding the Morpho-Anatomical, Physiological, and Functional Response of Sweet Basil to Isosmotic Nitrate to Chloride Ratios. 47
Characterization of olive (Olea europaea, cv Pisciottana) biophenols by electrospray ionization mass spectrometry 46
Partition Behavior of virgin olive oil phenolic compounds in in Oil-Brine mixtures during thermal processing for fish canning. 45
Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance 45
Healthy virgin olive oil: a matter of bitterness 45
Effetto della filtrazione industriale di olio extra vergine cv. ravece sulla frazione volatile 45
Application of Electronici Nose in the control of frying process. A preliminary study 44
One-step characterization of triacylglycerols from animal fat by MALDI-TOF MS. 44
L'olio delle Colline Salernitane 44
NMR for food quality and traceabilty 44
Proton NMR of fish oils and lipids 44
Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters 44
PROFILO FENOLICO DI OLIVE NERE ???AL NATURALE??? (CV PISCIOTTANA E ITRANA) 44
Effetti del processo di estrazione in atmosfera inerte (N2) sulla qualità dell'olio vergine d'oliva 44
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 44
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours 44
DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils 43
Sensory and electronic nose analysis of Noble goat’s milk from Cilento (Italy) 42
Lipids of Buffalo (Bubalus bubalis l) meat. 42
L'olio dell'Irpinia 42
Stabilita' di emulsioni funzionali o/w addizionate di biofenoli estratti da acque di vegetazione 42
OLIVE TREE GENETIC DIVERSITY AND OLIVE OIL FLAVOURS 42
Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans 42
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index 42
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 41
Characterization of Phenolic Compounds in Virgin Olive Oil and their Effect on the Formation of Carcinogenic/Mutagenic Heterocyclic Amines in a Model System 41
Design of plastic bottles for packaging of virgin olive oil 41
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews 41
Caratterizzazione sensoriale ed evoluzione durante la stagionatura del formaggio "Conciato Romano" 41
Caffè alla napoletana: Neapolitan coffee brew analysis in comparison to different brewing procedures. 41
Effetto della mosca olearia (Bactrocera oleae) sul profilo trascrittomico e metabolomico dell’olivo (Olea europaea) 41
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 40
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece 40
Olive oil phenolic compounds affect the release of aroma compounds 40
Application of an Electronic Nose for the Evaluation of Rancidity and Shelf life in Virgin Olive Oil. 40
Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis. 40
The effect of the season on thenutritional quality of wild white seabream (Diplodus sargus) 40
Consumers’ perceptions and preferences for bitterness in vegetable foods: The case of extra-virgin olive oil and brassicaceae—a narrative review 40
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children 40
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 40
Characterization and Evaluation of Olive Germplasm in Southern Italy 39
Use of odorant series for extra virgin olive oil aroma characterisation 39
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce 39
Totale 5.942
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Categoria #
all - tutte 35.061
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 35.061
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020279 0 0 0 0 0 0 9 21 5 47 92 105
2020/2021906 23 57 66 80 78 85 125 27 124 107 64 70
2021/20221.209 43 33 17 26 38 31 21 86 112 153 241 408
2022/20231.535 203 126 61 80 201 178 37 156 241 115 99 38
2023/20241.380 61 184 95 119 92 132 82 185 58 47 218 107
2024/20251.793 293 355 53 119 157 259 557 0 0 0 0 0
Totale 8.844