IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
NA - Nord America 5.133
EU - Europa 4.287
AS - Asia 4.057
SA - Sud America 429
AF - Africa 141
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 5
Totale 14.058
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Nazione #
US - Stati Uniti d'America 5.007
SG - Singapore 1.737
CN - Cina 989
IT - Italia 918
IE - Irlanda 564
UA - Ucraina 482
RU - Federazione Russa 426
DE - Germania 380
TR - Turchia 375
SE - Svezia 369
VN - Vietnam 350
GB - Regno Unito 347
FR - Francia 333
BR - Brasile 322
IN - India 171
FI - Finlandia 118
PL - Polonia 79
HK - Hong Kong 66
AT - Austria 61
CA - Canada 61
ES - Italia 61
PH - Filippine 54
MX - Messico 47
AR - Argentina 44
BD - Bangladesh 39
JP - Giappone 39
ID - Indonesia 34
GH - Ghana 33
PK - Pakistan 30
NL - Olanda 27
KR - Corea 25
ZA - Sudafrica 25
TH - Thailandia 24
IR - Iran 22
GR - Grecia 20
RO - Romania 19
MY - Malesia 18
IQ - Iraq 17
BE - Belgio 14
CO - Colombia 14
TN - Tunisia 13
MA - Marocco 11
VE - Venezuela 11
CH - Svizzera 10
EC - Ecuador 10
EG - Egitto 10
IL - Israele 10
SA - Arabia Saudita 10
AL - Albania 9
NG - Nigeria 9
CL - Cile 8
CZ - Repubblica Ceca 8
LT - Lituania 8
PT - Portogallo 8
TZ - Tanzania 8
HR - Croazia 7
TW - Taiwan 7
ET - Etiopia 6
PE - Perù 6
PY - Paraguay 6
UZ - Uzbekistan 6
AU - Australia 5
BO - Bolivia 5
KE - Kenya 5
KZ - Kazakistan 5
CM - Camerun 4
EE - Estonia 4
LY - Libia 4
NO - Norvegia 4
OM - Oman 4
BB - Barbados 3
CR - Costa Rica 3
CY - Cipro 3
NP - Nepal 3
SI - Slovenia 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
XK - ???statistics.table.value.countryCode.XK??? 3
YE - Yemen 3
AE - Emirati Arabi Uniti 2
CI - Costa d'Avorio 2
EU - Europa 2
HU - Ungheria 2
JO - Giordania 2
KH - Cambogia 2
LB - Libano 2
MK - Macedonia 2
PR - Porto Rico 2
PS - Palestinian Territory 2
RS - Serbia 2
SN - Senegal 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
UG - Uganda 2
A1 - Anonimo 1
AF - Afghanistan, Repubblica islamica di 1
AZ - Azerbaigian 1
BS - Bahamas 1
CD - Congo 1
CG - Congo 1
Totale 14.045
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Città #
Singapore 1.223
San Jose 623
Jacksonville 565
Dublin 562
Chandler 516
Ashburn 340
Beijing 282
Princeton 261
Dallas 233
Southend 212
Izmir 165
Santa Clara 156
Nanjing 144
Grevenbroich 141
Wilmington 119
Los Angeles 117
Ho Chi Minh City 115
Chieti 114
Cambridge 91
Dearborn 87
The Dalles 86
New York 78
Tongling 75
Ann Arbor 74
Hanoi 73
Altamura 72
Buffalo 58
Vienna 57
Nanchang 54
Hong Kong 50
Moscow 42
Boardman 41
Munich 40
Kraków 39
Rome 37
Council Bluffs 36
Redondo Beach 36
São Paulo 36
Shenyang 35
Milan 31
Pescara 31
Hebei 29
Chennai 27
Hefei 26
Tianjin 24
Tokyo 24
Brooklyn 23
Dong Ket 23
Accra 22
Kunming 22
Woodbridge 22
Athens 21
London 21
Montreal 21
Seattle 21
Houston 20
Jiaxing 20
Düsseldorf 19
Bangkok 18
Orem 18
Seoul 18
Warsaw 18
Chicago 17
Ankara 16
Atlanta 15
Helsinki 15
Iasi 15
Johannesburg 15
Toronto 15
Trieste 15
Catania 14
Da Nang 14
Frankfurt am Main 14
Orange 14
Brussels 13
Denver 13
Haiphong 13
Hangzhou 13
San Francisco 13
Shanghai 13
Binangonan 12
Boston 12
Changsha 12
Senigallia 12
Dhaka 11
Falls Church 11
Kumasi 11
Norwalk 11
Phoenix 11
Rio de Janeiro 11
Stockholm 11
Washington 11
Bogotá 10
Florence 10
Francavilla Al Mare 10
Mexico City 10
Verona 10
Amsterdam 9
Istanbul 9
Manchester 9
Totale 8.074
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Nome #
Colors: Properties and Determination of Natural Pigments 715
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 213
Aflatoxins exposition in the agri-food industry workers 196
Protagri – Un progetto strategico per le aree agricole 188
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 174
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 165
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 150
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 150
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 149
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 146
Critical review on the presence of phthalates in food and evidence of their biological impact 146
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 145
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 144
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 144
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 139
Sulla determinazione degli ftalati nei vini. Nota preliminare 139
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 139
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 137
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 137
Aree agricole e distretti rurali della provincia di Chieti 136
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 135
A Screening LCA of Olive Husk Combustion for Residential Heating 135
Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products 135
Effetto dell’anidride solforosa sull’attività antiossidante del vino 134
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 132
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 132
“Life cycle assessment and carbon footprint in the wine supply-chain” 131
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 131
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 131
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 131
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 130
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 130
Recovery and use of olive stones: Commodity, environmental and economic assessment 130
Diffusione di metalli nel terreno e condizioni ambientali 129
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 128
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 128
LCA preliminare della combustione di sansa per uso domestico 128
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 128
An overview on plants cannabinoids endorsed with cardiovascular effects 126
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 124
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 122
Prospettive nella produzione dell’olio d’oliva biologico 121
The quality of virgin olive oils with reference to the Istria productions 121
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 121
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 120
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 119
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 117
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 116
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 115
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 115
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 114
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 114
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 113
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 113
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 111
Influence of chemical composition of olive oil on the development of volatile compounds during frying 110
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 109
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 109
Characterization of extra virgin olive oils obtained from different cultivar 108
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 108
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 108
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 108
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 107
Evaluation of the effects of intermittent frying in French fries and frying oil 2 on monochloropropanediols, glycidols and acrylamide 106
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 106
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 105
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 103
Peptide Human Neutrophil Elastase Inhibitors from Natural Sources: An Overview 102
La qualità chimico-analitica dell’olio vergine 102
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 102
Extracellular Vesicles in Environmental Toxicological Studies: Association between Urinary Concentrations of Phthalate Metabolites and Exosomal miRNA Expression Profiles 102
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality 101
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 101
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 101
The analysis of national food control system of Italy 100
Acrylamide in widely consumed foods–a review 100
Determination of pigment content in virgin olive oil:influence of olive ripeness 99
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 98
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 97
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 96
Relationship of Wine Consumption with Alzheimer's Disease 96
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 96
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 95
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 94
Technical and economic evaluation concerning the different employment of marc 94
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 94
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 93
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 92
Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat 92
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 89
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 89
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 88
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 88
Effect of esca on the quality of berries, must and wines 88
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 86
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 86
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region 85
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 85
Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach 85
ICP-MS Analysis for the characterization of the origin of wines 84
Totale 12.399
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Categoria #
all - tutte 54.891
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 54.891
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021207 0 0 0 0 0 0 0 0 0 115 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
2025/20264.335 404 219 473 505 415 293 828 335 501 362 0 0
Totale 14.544