IRIS
SACCHI, RAFFAELE
 Distribuzione geografica
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Continente #
AS - Asia 7.631
NA - Nord America 7.417
EU - Europa 7.289
SA - Sud America 938
Continente sconosciuto - Info sul continente non disponibili 345
AF - Africa 197
OC - Oceania 9
Totale 23.826
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Nazione #
US - Stati Uniti d'America 7.145
SG - Singapore 3.518
IT - Italia 2.615
RU - Federazione Russa 2.457
CN - Cina 1.434
VN - Vietnam 1.336
BR - Brasile 777
HK - Hong Kong 510
DE - Germania 444
FR - Francia 354
UA - Ucraina 260
FI - Finlandia 241
NL - Olanda 169
GB - Regno Unito 165
CA - Canada 152
PL - Polonia 136
JP - Giappone 132
BD - Bangladesh 103
IN - India 102
IE - Irlanda 98
TR - Turchia 79
SE - Svezia 77
ES - Italia 75
AR - Argentina 61
IQ - Iraq 61
MX - Messico 58
KR - Corea 55
ZA - Sudafrica 51
CI - Costa d'Avorio 46
PH - Filippine 42
ID - Indonesia 37
TH - Thailandia 34
EC - Ecuador 31
AT - Austria 27
LT - Lituania 25
TW - Taiwan 25
PK - Pakistan 24
EG - Egitto 20
CZ - Repubblica Ceca 18
BE - Belgio 15
PY - Paraguay 15
HR - Croazia 14
MY - Malesia 14
VE - Venezuela 14
SA - Arabia Saudita 13
CR - Costa Rica 12
JM - Giamaica 12
RO - Romania 12
UZ - Uzbekistan 12
IL - Israele 11
KE - Kenya 11
MA - Marocco 11
PT - Portogallo 11
CL - Cile 10
GR - Grecia 10
NP - Nepal 10
AU - Australia 9
CO - Colombia 9
DZ - Algeria 9
JO - Giordania 9
LK - Sri Lanka 8
TN - Tunisia 8
BA - Bosnia-Erzegovina 7
CH - Svizzera 7
DO - Repubblica Dominicana 7
LB - Libano 7
LV - Lettonia 7
TZ - Tanzania 7
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
BO - Bolivia 6
IR - Iran 6
PE - Perù 6
SY - Repubblica araba siriana 6
UY - Uruguay 6
HN - Honduras 5
KZ - Kazakistan 5
SI - Slovenia 5
AM - Armenia 4
CY - Cipro 4
DK - Danimarca 4
NG - Nigeria 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
SO - Somalia 4
AZ - Azerbaigian 3
BB - Barbados 3
BF - Burkina Faso 3
BH - Bahrain 3
BY - Bielorussia 3
BZ - Belize 3
ET - Etiopia 3
GT - Guatemala 3
HU - Ungheria 3
IS - Islanda 3
ME - Montenegro 3
MN - Mongolia 3
NO - Norvegia 3
PS - Palestinian Territory 3
VC - Saint Vincent e Grenadine 3
Totale 23.425
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Città #
Singapore 1.605
San Jose 1.200
Moscow 641
Chandler 632
Ashburn 525
Hong Kong 495
Beijing 472
Ho Chi Minh City 383
Naples 277
Hanoi 267
Santa Clara 249
Jacksonville 213
Napoli 208
Los Angeles 181
Lauterbourg 177
The Dalles 168
Millbury 166
Hefei 160
Princeton 155
Boston 130
Nanjing 123
Munich 120
Amsterdam 118
Rome 117
Tokyo 100
Council Bluffs 93
New York 93
Milan 91
Buffalo 90
Dallas 87
São Paulo 80
Wilmington 77
Des Moines 69
Haiphong 66
Dong Ket 62
Redondo Beach 55
Frankfurt am Main 53
Ottawa 52
Turku 47
Bologna 45
Orem 43
Florence 42
Nanchang 40
Helsinki 37
Seattle 37
Atlanta 36
Brooklyn 34
Chicago 34
Falkenstein 34
Tianjin 34
Denver 33
Montreal 33
Woodbridge 33
Da Nang 32
Warsaw 31
Houston 30
Lawrence 30
London 30
Rio de Janeiro 29
Baghdad 28
Bari 28
Istanbul 28
Ann Arbor 27
Chennai 27
Seoul 27
Johannesburg 26
Paris 26
Catania 25
Kronberg 24
Phoenix 24
Shenyang 24
Hebei 23
Mexico City 23
Changsha 22
Portici 22
Toronto 22
Washington 21
Nuremberg 20
Palermo 20
San Francisco 19
Perugia 18
Salerno 18
Biên Hòa 17
Boardman 17
Cagliari 17
Hải Dương 17
Manchester 17
Stockholm 17
Bangkok 16
Curitiba 16
Jiaxing 16
Caserta 15
Modena 15
Belo Horizonte 14
Brasília 14
Norwalk 14
Memphis 13
Recife 13
Ankara 12
Brussels 12
Totale 11.408
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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. 676
Linee guida per la qualità dell'olio vergine di oliva 356
L'HACCP in frantoio: guida all'autocontrollo dell'igiene in oleificio 316
Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee 313
Functional ice cream health benefits and sensory implications 198
Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator 185
Flavor chemistry of virgin olive oil: An overview 184
Relazione tra tipicità sensoriale e composti volatili in alcuni oli extravergini DOP italiani 182
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) 181
Composti volatili dell'oliva e loro variazioni in risposta all'attacco della mosca dell'olivo 168
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 166
Nuove conoscenze sull’aroma dell’olio 164
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 160
RUOLO DEI COMPOSTI FENOLICI SUL RILASCIO DI AROMA DELL’OLIO EXTRAVERGINE DI OLIVA 159
A methodology proposal for olive zoning. A case study in the Cilento Area. 156
L’olio extravergine in cucina. I segreti di un protagonista della gastronomia mediterranea 155
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions 155
Trattamento dei reflui oleari: recupero della frazione biologicamente attiva e di acqua purificata 154
Antioxidant activity of virgin olive oil phenolic compounds in a micellar system 149
Behaviour of phenolic antioxidants of virgin oil during oil heating and frying 145
Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters 145
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth 145
Efficacy of a food supplement based on S-adenosyl methionine and probiotic strains in subjects with subthreshold depression and mild-to-moderate depression: A monocentric, randomized, cross-over, double-blind, placebo-controlled clinical trial 143
Effects of inclusion of fresh forage in the diet for lactating buffaloes on volatile organic compounds of milk and Mozzarella cheese 143
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 143
Lipids of Buffalo (Bubalus bubalis l) meat. 142
PROFILO FENOLICO DI OLIVE NERE ???AL NATURALE??? (CV PISCIOTTANA E ITRANA) 141
Fruit position within the canopy affects kernel lipid composition of hazelnuts 141
L'olio del Sannio 140
Tipicità e aromi dell'olio extra vergine di oliva: recenti sviluppi ed orizzonti futuri 140
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 140
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) manufacture? 139
L'olio dell'Irpinia 138
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 137
Relationship between sensory profile and volatiles compounds: identification of possible molecular markers of sensory tipicality in PDO Italian olive oils 136
Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid 136
L'olio del Cilento 135
L'identità sensoriale degli oli extra vergine di oliva italiani definita mediante serie aromatiche 135
Characterization of olive (Olea europaea, cv Pisciottana) biophenols by electrospray ionization mass spectrometry 134
Effetto della denocciolazione sulla qualità degli oli extravergini di oliva in relazione a varietà e grado di maturazione 134
Understanding the Morpho-Anatomical, Physiological, and Functional Response of Sweet Basil to Isosmotic Nitrate to Chloride Ratios. 134
Application of an Electronic Nose for the Evaluation of Rancidity and Shelf life in Virgin Olive Oil. 133
Feofitine e digliceridi: indici di qualità degli oli extravergini di oliva imbottigliati? 133
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 132
RIPENING PATTERNS AND OIL COMPOSITION OF DIFFERENT OLIVE CULTIVARS OF THE BENEVENTO AREA (SOUTHERN ITALY). 132
L'olio della provincia di Caserta 132
Lipid hydrolysis and oxidation in river buffalo meat under refrigerated storage 131
Characterisation of lemon-flavoured olive oils 131
Oxidation kinetics of ready to use therapeutic food formulations 131
Combination of Chemically Characterized Pomegranate Extract and Hydrophilic Vitamins against Prolonged Fatigue: A Monocentric, Randomized, Double-Blind, Placebo-Controlled Clinical Trial 131
Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. 130
Caffè espresso, moka, napoletano e americano. Parte 2: simulazione dell’aroma retronasale. Indagine sull’influenza della saliva e del volume del sorso. 130
L'olio della Penisola Sorrentina 129
Ingredienti fenolici da sottoprodotti oleari 129
Electronic Nose Analysis to Detect Milk Obtained from Pasture-Raised Goats 128
Caratterizzazione e valutazione bio-agronomica di cultivar del germoplasma di olivo in Campania. 128
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 127
Quantitative evaluation of the aldehydes formed in heated vegetable oils using high resolution proton-NMR spectroscopy 127
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 127
Effetto del confezionamento in polietilentereftalato funzionalizzato sulla qualità sensoriale dell'olio extra vergine di oliva 127
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children 127
Design of plastic bottles for packaging of virgin olive oil 126
Formulazione di una miscela per frittura come alternativa all’olio di palma 126
Sensory and electronic nose analysis of Noble goat’s milk from Cilento (Italy) 125
Bioactive compounds from plants useful as antioxidant additives for preserving fatty fish foods 125
EXPLORING GENETIC DIVERSITY IN 20 OLIVE (OLEA EUROPAEA L.) VARIETIES SPREAD IN CAMPANIA (ITALY) AND ITS RELATIONSHIP WITH THE OLIVE OIL PROFILE 125
Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins 124
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate 124
L'olio delle Colline Salernitane 123
Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance 123
Caratterizzazione sensoriale ed evoluzione durante la stagionatura del formaggio "Conciato Romano" 123
E-NOSE ANALYSIS OF MILK TO DETECT THE INCLUSION OF HYDROPONIC BARLEY FORAGE IN THE BUFFALO DIET 122
The effect of the season on thenutritional quality of wild white seabream (Diplodus sargus) 122
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 121
Partition Behavior of virgin olive oil phenolic compounds in in Oil-Brine mixtures during thermal processing for fish canning. 121
Acid-induced structural modifications of unsaturated fatty acids and phenolic olive oil constituents by nitrite ions: A chemical assessment 121
Gastronomia molecolare: l'importanza della chimica in cucina 121
Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols 120
FIRST experiment: Fragmentation of ions relevant for space and therapy 120
Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source 120
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei 120
Frying performance of sunflower oil/palm oil blend in comparison with pure palm oil, 119
Application of Electronici Nose in the control of frying process. A preliminary study 119
I bambini giocano con l'olio 119
High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration 119
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce 119
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil 119
1H and 13C-NMR of virgin olive oil. An Overview 118
Determinazione gascromatografica di ß-sitosterolo, stigmasterolo e trienantina quali traccianti per burri anidri. 118
Shelf-life of vegetable oils bottled in plastic (PET) containers with oxygen-scavengers 117
Qualità merceologica e sensoriale in oli di oliva del commercio 117
Effetto della filtrazione industriale di olio extra vergine cv. ravece sulla frazione volatile 117
Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima 117
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 116
NMR for food quality and traceabilty 116
Alla ricerca di marcatori della tipicità degli oli extravergini di oliva 116
OLIVE TREE GENETIC DIVERSITY AND OLIVE OIL FLAVOURS 115
Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts 115
Safety and efficacy of alpha-lipoic acid oral supplementation in the reduction of pain with unknown etiology: A monocentric, randomized, double-blind, placebo-controlled clinical trial 114
Evoluzione dei digliceridi e delle feofitine nel corso della conservazione di oli extra vergini di oliva imbottigliati 114
Totale 14.514
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Categoria #
all - tutte 74.385
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 74.385
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.166 0 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
2024/20255.792 293 355 53 119 157 259 572 368 418 604 2.031 563
2025/202610.273 1.101 751 1.045 964 1.784 331 1.229 555 1.225 740 296 252
2026/2027710 394 316 0 0 0 0 0 0 0 0 0 0
Totale 23.826