IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
EU - Europa 3.667
NA - Nord America 3.338
AS - Asia 2.344
SA - Sud America 200
AF - Africa 89
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 2
Totale 9.643
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Nazione #
US - Stati Uniti d'America 3.289
SG - Singapore 1.085
IT - Italia 824
IE - Irlanda 561
CN - Cina 552
UA - Ucraina 479
SE - Svezia 359
TR - Turchia 357
DE - Germania 342
FR - Francia 319
GB - Regno Unito 305
BR - Brasile 165
FI - Finlandia 115
IN - India 115
RU - Federazione Russa 95
PL - Polonia 62
AT - Austria 61
ES - Italia 40
VN - Vietnam 38
PH - Filippine 35
GH - Ghana 28
HK - Hong Kong 23
MX - Messico 23
NL - Olanda 20
CA - Canada 19
JP - Giappone 19
TH - Thailandia 19
IR - Iran 18
ID - Indonesia 17
RO - Romania 17
PK - Pakistan 16
BE - Belgio 14
BD - Bangladesh 13
GR - Grecia 10
TN - Tunisia 10
AR - Argentina 9
CH - Svizzera 8
NG - Nigeria 8
TZ - Tanzania 8
ZA - Sudafrica 8
HR - Croazia 7
IL - Israele 7
PT - Portogallo 7
CL - Cile 5
EE - Estonia 5
EG - Egitto 5
IQ - Iraq 5
KR - Corea 5
MA - Marocco 5
MY - Malesia 5
TW - Taiwan 5
BO - Bolivia 4
CM - Camerun 4
CO - Colombia 4
CZ - Repubblica Ceca 4
LY - Libia 4
PE - Perù 4
SA - Arabia Saudita 4
EC - Ecuador 3
ET - Etiopia 3
KE - Kenya 3
LT - Lituania 3
SI - Slovenia 3
VE - Venezuela 3
AL - Albania 2
AU - Australia 2
CR - Costa Rica 2
EU - Europa 2
HU - Ungheria 2
KH - Cambogia 2
PY - Paraguay 2
UG - Uganda 2
UZ - Uzbekistan 2
A1 - Anonimo 1
AZ - Azerbaigian 1
BS - Bahamas 1
LU - Lussemburgo 1
MK - Macedonia 1
MW - Malawi 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
PR - Porto Rico 1
SV - El Salvador 1
TT - Trinidad e Tobago 1
UY - Uruguay 1
Totale 9.643
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Città #
Singapore 779
Jacksonville 562
Dublin 560
Chandler 516
Princeton 261
Southend 212
Izmir 165
Nanjing 144
Santa Clara 142
Grevenbroich 141
Wilmington 119
Beijing 112
Chieti 107
Cambridge 91
Ashburn 87
Dearborn 87
The Dalles 86
Ann Arbor 74
Altamura 72
Vienna 57
Nanchang 54
New York 42
Boardman 40
Kraków 39
Los Angeles 35
Shenyang 35
Pescara 31
Hebei 29
Tianjin 24
Dong Ket 23
Rome 23
Milan 22
Woodbridge 22
Jiaxing 20
Düsseldorf 19
Munich 19
Accra 18
Athens 17
Kunming 17
Hong Kong 16
Helsinki 15
Iasi 15
Trieste 15
Orange 14
Seattle 14
Bangkok 13
Brussels 13
Houston 13
Binangonan 12
Changsha 12
Hangzhou 12
Senigallia 12
Falls Church 11
Norwalk 11
Shanghai 11
Washington 11
Chennai 10
Francavilla Al Mare 10
Kumasi 10
Verona 10
London 9
Bari 8
Brooklyn 8
Catania 8
Florence 8
Jinan 8
L'aquila 8
Nuremberg 8
San Francisco 8
Seville 8
São Paulo 8
Taranto 8
Amsterdam 7
Bandung 7
Dhaka 7
Frankfurt am Main 7
Istanbul 7
Makumbako 7
Napoli 7
Pune 7
Turin 7
Aprilia 6
Buford 6
Chicago 6
Dallas 6
Guangzhou 6
Ho Chi Minh City 6
Lanciano 6
Leawood 6
Modena 6
Monza 6
Santarém 6
Tokyo 6
Asciano 5
Aveiro 5
Belo Horizonte 5
Breda 5
Lappeenranta 5
Naples 5
Padova 5
Totale 5.430
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Nome #
Colors: Properties and Determination of Natural Pigments 529
Protagri – Un progetto strategico per le aree agricole 157
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 156
Aflatoxins exposition in the agri-food industry workers 149
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 130
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 128
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 121
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 119
Sulla determinazione degli ftalati nei vini. Nota preliminare 113
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 113
Effetto dell’anidride solforosa sull’attività antiossidante del vino 113
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 112
“Life cycle assessment and carbon footprint in the wine supply-chain” 106
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 104
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 104
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 103
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 103
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 103
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 101
Prospettive nella produzione dell’olio d’oliva biologico 100
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 100
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 99
Recovery and use of olive stones: Commodity, environmental and economic assessment 99
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 98
Critical review on the presence of phthalates in food and evidence of their biological impact 98
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 98
A Screening LCA of Olive Husk Combustion for Residential Heating 97
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 97
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 96
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 95
The quality of virgin olive oils with reference to the Istria productions 94
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 94
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 94
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 94
Diffusione di metalli nel terreno e condizioni ambientali 93
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 93
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 92
Influence of Olive Fruit Fly (Bactrocera oleae) Attack on the Chemical Quality and Oxidative Stability of Extra Virgin Olive Oils from Abruzzo Region (Italy) produced with Industrial Mill 91
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 91
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 91
Lo smaltimento delle acque di vegetazione in un'area olivicola: analisi di sistemi a basso costo in un modello territoriale (con A. CICHELLI e G. MASSIMI). In “Atti XII Congresso Nazionale di Merceologia”, Torino 91
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 89
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 89
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 89
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 88
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 87
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 87
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 87
Aree agricole e distretti rurali della provincia di Chieti 86
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 86
La qualità chimico-analitica dell’olio vergine 86
LCA preliminare della combustione di sansa per uso domestico 86
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Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 84
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 82
Influence of chemical composition of olive oil on the development of volatile compounds during frying 82
Determination of pigment content in virgin olive oil:influence of olive ripeness 79
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 79
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 79
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 79
Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany 78
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 78
Characterization of extra virgin olive oils obtained from different cultivar 77
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 77
The analysis of national food control system of Italy 75
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 74
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 73
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 73
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 72
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 70
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 69
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 69
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 68
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 68
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 68
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 67
Relationship of Wine Consumption with Alzheimer's Disease 66
Technical and economic evaluation concerning the different employment of marc 65
Effect of esca on the quality of berries, must and wines 64
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 64
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 64
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 64
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 63
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 63
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 61
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 61
Acrylamide in widely consumed foods–a review 61
Optical spectroscopy for hogwash oil detection in soybean Chinese oils 60
An overview on plants cannabinoids endorsed with cardiovascular effects 60
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 59
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 58
Diffuse-light absorption spectroscopy and chemometrics for discrimination and quantification of extra virgin olive oil adulterants 58
Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens 58
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares 58
Frammenti legnosi per un'enologia di qualità 57
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 57
ICP-MS Analysis for the characterization of the origin of wines 56
Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose 54
Oxidative treatments of solid olive residues: Effects on phenolic and fatty acid fractions 54
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 54
Totale 8.964
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Categoria #
all - tutte 42.650
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 42.650
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20208 0 0 0 0 0 0 0 0 0 0 0 8
2020/2021841 100 11 121 25 82 132 14 39 110 115 36 56
2021/2022588 20 12 12 146 18 17 16 49 43 10 71 174
2022/20231.587 143 193 76 172 136 313 109 97 237 34 44 33
2023/20241.124 62 45 63 41 54 262 257 65 50 76 50 99
2024/20252.546 158 570 422 72 76 79 67 144 297 132 233 296
Totale 10.120