IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
EU - Europa 3.704
NA - Nord America 3.381
AS - Asia 2.460
SA - Sud America 230
AF - Africa 101
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 2
Totale 9.881
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Nazione #
US - Stati Uniti d'America 3.325
SG - Singapore 1.085
IT - Italia 823
CN - Cina 630
IE - Irlanda 561
UA - Ucraina 479
DE - Germania 366
SE - Svezia 359
TR - Turchia 357
FR - Francia 319
GB - Regno Unito 315
BR - Brasile 193
IN - India 123
FI - Finlandia 116
RU - Federazione Russa 95
PL - Polonia 64
AT - Austria 61
VN - Vietnam 44
ES - Italia 41
PH - Filippine 36
GH - Ghana 33
HK - Hong Kong 25
MX - Messico 25
TH - Thailandia 22
CA - Canada 21
JP - Giappone 21
NL - Olanda 20
ID - Indonesia 19
IR - Iran 18
BD - Bangladesh 17
PK - Pakistan 17
RO - Romania 17
BE - Belgio 14
GR - Grecia 10
TN - Tunisia 10
ZA - Sudafrica 10
AR - Argentina 9
CH - Svizzera 8
NG - Nigeria 8
TZ - Tanzania 8
HR - Croazia 7
IL - Israele 7
IQ - Iraq 7
MA - Marocco 7
MY - Malesia 7
PT - Portogallo 7
CL - Cile 5
EG - Egitto 5
KR - Corea 5
SA - Arabia Saudita 5
TW - Taiwan 5
VE - Venezuela 5
BO - Bolivia 4
CM - Camerun 4
CO - Colombia 4
CZ - Repubblica Ceca 4
EE - Estonia 4
ET - Etiopia 4
KE - Kenya 4
LY - Libia 4
PE - Perù 4
AL - Albania 3
EC - Ecuador 3
LT - Lituania 3
SI - Slovenia 3
UZ - Uzbekistan 3
AU - Australia 2
BB - Barbados 2
CR - Costa Rica 2
EU - Europa 2
HU - Ungheria 2
KH - Cambogia 2
OM - Oman 2
PY - Paraguay 2
TT - Trinidad e Tobago 2
UG - Uganda 2
A1 - Anonimo 1
AZ - Azerbaigian 1
BS - Bahamas 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MK - Macedonia 1
MW - Malawi 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
PR - Porto Rico 1
SN - Senegal 1
SV - El Salvador 1
UY - Uruguay 1
Totale 9.881
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Città #
Singapore 783
Jacksonville 562
Dublin 560
Chandler 516
Princeton 261
Southend 212
Izmir 165
Nanjing 144
Santa Clara 143
Grevenbroich 141
Wilmington 119
Beijing 114
Chieti 107
Cambridge 91
Ashburn 90
Dearborn 87
The Dalles 86
Tongling 75
Ann Arbor 74
Altamura 72
Vienna 57
Nanchang 54
New York 43
Boardman 40
Munich 40
Kraków 39
Los Angeles 37
Shenyang 35
Pescara 31
Hebei 29
Tianjin 24
Dong Ket 23
Rome 23
Accra 22
Milan 22
Woodbridge 22
Jiaxing 20
Düsseldorf 19
Hong Kong 18
Athens 17
Kunming 17
Bangkok 16
Helsinki 15
Iasi 15
Trieste 15
Orange 14
Seattle 14
Brussels 13
Houston 13
São Paulo 13
Binangonan 12
Changsha 12
Hangzhou 12
Senigallia 12
Falls Church 11
Kumasi 11
Norwalk 11
Shanghai 11
Washington 11
Brooklyn 10
Chennai 10
Francavilla Al Mare 10
Verona 10
Dhaka 9
Frankfurt am Main 9
Ho Chi Minh City 9
London 9
San Francisco 9
Bari 8
Catania 8
Florence 8
Jinan 8
L'aquila 8
Nuremberg 8
Seville 8
Taranto 8
Tokyo 8
Amsterdam 7
Bandung 7
Chicago 7
Dallas 7
Istanbul 7
Makumbako 7
Napoli 7
Pune 7
Rio de Janeiro 7
Turin 7
Aprilia 6
Buford 6
Guangzhou 6
Lanciano 6
Leawood 6
Modena 6
Monza 6
Santarém 6
Asciano 5
Aveiro 5
Baghdad 5
Belo Horizonte 5
Breda 5
Totale 5.565
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Nome #
Colors: Properties and Determination of Natural Pigments 547
Protagri – Un progetto strategico per le aree agricole 159
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 158
Aflatoxins exposition in the agri-food industry workers 154
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 133
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 129
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 122
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 119
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 114
Effetto dell’anidride solforosa sull’attività antiossidante del vino 114
Sulla determinazione degli ftalati nei vini. Nota preliminare 113
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 113
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 110
“Life cycle assessment and carbon footprint in the wine supply-chain” 108
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 107
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 106
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 106
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 105
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 104
A Screening LCA of Olive Husk Combustion for Residential Heating 103
Critical review on the presence of phthalates in food and evidence of their biological impact 103
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 103
Prospettive nella produzione dell’olio d’oliva biologico 101
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 101
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 101
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 100
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 100
Recovery and use of olive stones: Commodity, environmental and economic assessment 99
Diffusione di metalli nel terreno e condizioni ambientali 98
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 97
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 97
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 97
The quality of virgin olive oils with reference to the Istria productions 96
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 96
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 95
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 95
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 94
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 94
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 93
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 92
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 92
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 92
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 91
Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products 91
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 90
Aree agricole e distretti rurali della provincia di Chieti 90
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 90
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 89
LCA preliminare della combustione di sansa per uso domestico 89
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 89
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
La qualità chimico-analitica dell’olio vergine 86
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 86
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 83
Influence of chemical composition of olive oil on the development of volatile compounds during frying 83
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 82
Determination of pigment content in virgin olive oil:influence of olive ripeness 80
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 80
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 80
Characterization of extra virgin olive oils obtained from different cultivar 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 79
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 78
The analysis of national food control system of Italy 77
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 75
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 74
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 74
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 73
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 72
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 71
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 71
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 70
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 70
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 68
Technical and economic evaluation concerning the different employment of marc 68
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 68
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 67
Relationship of Wine Consumption with Alzheimer's Disease 67
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 66
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 66
Effect of esca on the quality of berries, must and wines 65
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 65
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 64
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 64
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 63
An overview on plants cannabinoids endorsed with cardiovascular effects 62
Acrylamide in widely consumed foods–a review 62
Optical spectroscopy for hogwash oil detection in soybean Chinese oils 61
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 60
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 59
Frammenti legnosi per un'enologia di qualità 59
Diffuse-light absorption spectroscopy and chemometrics for discrimination and quantification of extra virgin olive oil adulterants 59
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
ICP-MS Analysis for the characterization of the origin of wines 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
Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose 56
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 56
Oxidative treatments of solid olive residues: Effects on phenolic and fatty acid fractions 54
Totale 9.164
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Categoria #
all - tutte 43.664
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 43.664
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20252.635 158 570 422 72 76 79 65 143 294 131 232 393
2025/2026151 151 0 0 0 0 0 0 0 0 0 0 0
Totale 10.360