IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
NA - Nord America 4.182
EU - Europa 3.838
AS - Asia 3.296
SA - Sud America 364
AF - Africa 117
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 3
Totale 11.805
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Nazione #
US - Stati Uniti d'America 4.080
SG - Singapore 1.429
CN - Cina 907
IT - Italia 859
IE - Irlanda 562
UA - Ucraina 479
DE - Germania 371
TR - Turchia 370
SE - Svezia 368
GB - Regno Unito 341
FR - Francia 324
BR - Brasile 284
IN - India 147
VN - Vietnam 130
FI - Finlandia 118
RU - Federazione Russa 98
PL - Polonia 73
AT - Austria 61
ES - Italia 56
CA - Canada 53
PH - Filippine 43
MX - Messico 36
AR - Argentina 33
GH - Ghana 33
JP - Giappone 33
HK - Hong Kong 32
ID - Indonesia 31
BD - Bangladesh 26
NL - Olanda 24
TH - Thailandia 24
KR - Corea 23
PK - Pakistan 22
ZA - Sudafrica 22
IR - Iran 19
RO - Romania 17
BE - Belgio 14
GR - Grecia 14
IQ - Iraq 12
TN - Tunisia 12
CO - Colombia 10
MY - Malesia 10
IL - Israele 9
AL - Albania 8
CH - Svizzera 8
EC - Ecuador 8
LT - Lituania 8
MA - Marocco 8
NG - Nigeria 8
TZ - Tanzania 8
VE - Venezuela 8
CZ - Repubblica Ceca 7
HR - Croazia 7
PT - Portogallo 7
EG - Egitto 6
PE - Perù 6
SA - Arabia Saudita 6
TW - Taiwan 6
CL - Cile 5
BO - Bolivia 4
CM - Camerun 4
EE - Estonia 4
ET - Etiopia 4
KE - Kenya 4
LY - Libia 4
AU - Australia 3
BB - Barbados 3
OM - Oman 3
PY - Paraguay 3
SI - Slovenia 3
UY - Uruguay 3
UZ - Uzbekistan 3
CR - Costa Rica 2
CY - Cipro 2
EU - Europa 2
HU - Ungheria 2
KH - Cambogia 2
PR - Porto Rico 2
RS - Serbia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
XK - ???statistics.table.value.countryCode.XK??? 2
A1 - Anonimo 1
AF - Afghanistan, Repubblica islamica di 1
AZ - Azerbaigian 1
BS - Bahamas 1
GT - Guatemala 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MK - Macedonia 1
MW - Malawi 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
PS - Palestinian Territory 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
Totale 11.805
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Città #
Singapore 1.018
Jacksonville 565
Dublin 561
Chandler 516
Beijing 265
Princeton 261
Dallas 230
Southend 212
Ashburn 202
Izmir 165
Santa Clara 152
Nanjing 144
Grevenbroich 141
Wilmington 119
Chieti 107
Los Angeles 106
Cambridge 91
Dearborn 87
The Dalles 86
Tongling 75
Ann Arbor 74
Altamura 72
New York 68
Buffalo 58
Vienna 57
Nanchang 54
Boardman 41
Ho Chi Minh City 40
Munich 40
Kraków 39
Redondo Beach 36
Shenyang 35
Pescara 31
Hebei 29
São Paulo 29
Rome 28
Hefei 26
Chennai 24
Hong Kong 24
Tianjin 24
Dong Ket 23
Milan 23
Accra 22
Brooklyn 22
Kunming 22
Woodbridge 22
Athens 21
Hanoi 21
Jiaxing 20
Tokyo 20
Düsseldorf 19
Houston 19
London 19
Bangkok 18
Montreal 18
Seoul 18
Seattle 17
Helsinki 15
Iasi 15
Trieste 15
Catania 14
Johannesburg 14
Orange 14
Warsaw 14
Ankara 13
Brussels 13
Chicago 13
Atlanta 12
Binangonan 12
Changsha 12
Denver 12
Hangzhou 12
San Francisco 12
Senigallia 12
Shanghai 12
Falls Church 11
Kumasi 11
Norwalk 11
Phoenix 11
Toronto 11
Washington 11
Boston 10
Francavilla Al Mare 10
Stockholm 10
Verona 10
Council Bluffs 9
Dhaka 9
Florence 9
Frankfurt am Main 9
Manchester 9
Nuremberg 9
Orem 9
Rio de Janeiro 9
Amsterdam 8
Bari 8
Istanbul 8
Jinan 8
L'aquila 8
Seville 8
Taranto 8
Totale 6.746
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Nome #
Colors: Properties and Determination of Natural Pigments 633
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 182
Aflatoxins exposition in the agri-food industry workers 172
Protagri – Un progetto strategico per le aree agricole 170
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 161
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 137
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 136
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 133
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 130
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 129
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 127
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 125
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 125
Critical review on the presence of phthalates in food and evidence of their biological impact 125
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 124
Effetto dell’anidride solforosa sull’attività antiossidante del vino 124
Sulla determinazione degli ftalati nei vini. Nota preliminare 123
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 121
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 120
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 119
A Screening LCA of Olive Husk Combustion for Residential Heating 118
Recovery and use of olive stones: Commodity, environmental and economic assessment 118
“Life cycle assessment and carbon footprint in the wine supply-chain” 117
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 117
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 117
Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products 117
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 114
Diffusione di metalli nel terreno e condizioni ambientali 113
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 113
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 113
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 112
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 112
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 112
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 112
Prospettive nella produzione dell’olio d’oliva biologico 111
Aree agricole e distretti rurali della provincia di Chieti 111
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 109
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 108
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 108
The quality of virgin olive oils with reference to the Istria productions 107
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 107
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 105
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 105
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 105
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 104
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 103
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 102
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 101
LCA preliminare della combustione di sansa per uso domestico 101
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 99
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 97
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 97
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 96
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 96
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 95
Influence of chemical composition of olive oil on the development of volatile compounds during frying 95
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 95
La qualità chimico-analitica dell’olio vergine 94
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 93
Characterization of extra virgin olive oils obtained from different cultivar 93
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 93
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 92
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 90
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 90
Determination of pigment content in virgin olive oil:influence of olive ripeness 89
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 87
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 86
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 85
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 84
Technical and economic evaluation concerning the different employment of marc 83
The analysis of national food control system of Italy 83
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 83
An overview on plants cannabinoids endorsed with cardiovascular effects 83
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 81
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 81
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 81
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 81
Relationship of Wine Consumption with Alzheimer's Disease 80
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 79
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 79
Effect of esca on the quality of berries, must and wines 79
Acrylamide in widely consumed foods–a review 79
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 78
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 78
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 77
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 75
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 75
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 75
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 74
Peptide Human Neutrophil Elastase Inhibitors from Natural Sources: An Overview 73
Evaluation of the effects of intermittent frying in French fries and frying oil 2 on monochloropropanediols, glycidols and acrylamide 72
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 72
Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat 72
Traditional dishes, online tools, and public engagement: A feasible and scalable method to evaluate local recipes on nutritional content, sustainability, and health risks. Insight from Abruzzo, Italy 70
Diffuse-light absorption spectroscopy and chemometrics for discrimination and quantification of extra virgin olive oil adulterants 70
Frammenti legnosi per un'enologia di qualità 69
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 69
ICP-MS Analysis for the characterization of the origin of wines 69
Misura oggettiva del colore e valutazione sensoriale dei vini D.O.C. d'Abruzzo 68
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality 67
Totale 10.609
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Categoria #
all - tutte 50.458
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 50.458
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021502 0 0 0 0 0 132 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
2024/20252.635 158 570 422 72 76 79 65 143 294 131 232 393
2025/20262.075 404 219 473 505 415 59 0 0 0 0 0 0
Totale 12.284