IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
NA - Nord America 7.898
EU - Europa 4.583
AS - Asia 4.237
Continente sconosciuto - Info sul continente non disponibili 518
SA - Sud America 465
AF - Africa 153
OC - Oceania 5
Totale 17.859
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Nazione #
US - Stati Uniti d'America 7.612
SG - Singapore 1.770
IT - Italia 1.105
CN - Cina 1.036
IE - Irlanda 565
UA - Ucraina 484
RU - Federazione Russa 446
DE - Germania 384
GB - Regno Unito 380
TR - Turchia 379
SE - Svezia 369
VN - Vietnam 353
BR - Brasile 345
FR - Francia 334
IN - India 178
CA - Canada 122
FI - Finlandia 119
PL - Polonia 84
HK - Hong Kong 73
BD - Bangladesh 72
ES - Italia 66
AT - Austria 61
PH - Filippine 57
MX - Messico 56
AR - Argentina 46
ID - Indonesia 45
JP - Giappone 41
GH - Ghana 34
PK - Pakistan 33
NL - Olanda 30
TH - Thailandia 30
GR - Grecia 27
ZA - Sudafrica 27
KR - Corea 25
IR - Iran 24
CR - Costa Rica 22
RO - Romania 21
MY - Malesia 20
CO - Colombia 19
IL - Israele 17
IQ - Iraq 17
SV - El Salvador 17
BE - Belgio 16
LT - Lituania 16
SA - Arabia Saudita 13
TN - Tunisia 13
VE - Venezuela 13
TT - Trinidad e Tobago 12
AL - Albania 11
CZ - Repubblica Ceca 11
EC - Ecuador 11
EG - Egitto 11
MA - Marocco 11
CH - Svizzera 10
EE - Estonia 10
GT - Guatemala 10
NI - Nicaragua 10
CL - Cile 9
NG - Nigeria 9
HR - Croazia 8
PE - Perù 8
PR - Porto Rico 8
PT - Portogallo 8
TW - Taiwan 8
TZ - Tanzania 8
JM - Giamaica 7
SC - Seychelles 7
ET - Etiopia 6
HN - Honduras 6
PY - Paraguay 6
UZ - Uzbekistan 6
AU - Australia 5
BB - Barbados 5
BO - Bolivia 5
KE - Kenya 5
KZ - Kazakistan 5
LK - Sri Lanka 5
CM - Camerun 4
CW - ???statistics.table.value.countryCode.CW??? 4
LY - Libia 4
NO - Norvegia 4
OM - Oman 4
RS - Serbia 4
BS - Bahamas 3
CY - Cipro 3
GP - Guadalupe 3
MK - Macedonia 3
NP - Nepal 3
SI - Slovenia 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
PA - Panama 2
Totale 17.324
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Città #
Singapore 1.233
San Jose 867
Jacksonville 568
Dublin 563
Chandler 516
Ashburn 408
Beijing 299
Council Bluffs 277
Dallas 272
Princeton 261
Southend 212
Santa Clara 194
Izmir 165
Los Angeles 148
Nanjing 144
Grevenbroich 141
Chieti 120
Wilmington 120
Ho Chi Minh City 116
New York 111
Cambridge 92
The Dalles 88
Dearborn 87
Tongling 75
Ann Arbor 74
Hanoi 74
Altamura 72
Buffalo 69
North Bergen 57
Vienna 57
Hong Kong 55
Rome 55
Nanchang 54
Atlanta 46
Pescara 43
Boardman 42
Moscow 42
Brooklyn 41
Munich 40
Kraków 39
Milan 38
São Paulo 37
Redondo Beach 36
Shenyang 35
Phoenix 34
Houston 33
Chicago 32
Montreal 30
Hebei 29
Chennai 28
San Francisco 28
Denver 26
Hefei 26
Tokyo 25
Toronto 25
Orem 24
Tianjin 24
Athens 23
Columbus 23
Dong Ket 23
Accra 22
Bangkok 22
Kunming 22
Seattle 22
Woodbridge 22
Jiaxing 21
London 21
San José 20
Düsseldorf 19
Naples 19
Boston 18
Mount Pleasant 18
Seoul 18
Warsaw 18
Johannesburg 17
Ankara 16
Florence 16
Frankfurt am Main 16
Philadelphia 16
Brussels 15
Catania 15
Hangzhou 15
Helsinki 15
Iasi 15
Shanghai 15
Trieste 15
Da Nang 14
Orange 14
San Salvador 14
Haiphong 13
Washington 13
Binangonan 12
Changsha 12
Kumasi 12
Manchester 12
Mexico City 12
Padua 12
Senigallia 12
Bogotá 11
Dhaka 11
Totale 9.158
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Nome #
Colors: Properties and Determination of Natural Pigments 810
Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease 624
Evaluation of the effects of intermittent frying in French fries and frying oil 2 on monochloropropanediols, glycidols and acrylamide 531
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 236
Protagri – Un progetto strategico per le aree agricole 235
Aflatoxins exposition in the agri-food industry workers 217
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach 202
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 190
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 184
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 173
Critical review on the presence of phthalates in food and evidence of their biological impact 172
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 171
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 169
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 163
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 159
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 158
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 155
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 155
“Life cycle assessment and carbon footprint in the wine supply-chain” 152
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 151
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 151
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 151
Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products 151
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 150
Sulla determinazione degli ftalati nei vini. Nota preliminare 150
Aree agricole e distretti rurali della provincia di Chieti 149
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 146
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 146
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 145
A Screening LCA of Olive Husk Combustion for Residential Heating 145
Effetto dell’anidride solforosa sull’attività antiossidante del vino 145
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 145
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 145
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 144
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 143
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 143
An overview on plants cannabinoids endorsed with cardiovascular effects 143
Diffusione di metalli nel terreno e condizioni ambientali 141
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 140
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 140
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 139
Recovery and use of olive stones: Commodity, environmental and economic assessment 139
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 138
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 137
LCA preliminare della combustione di sansa per uso domestico 137
Peptide Human Neutrophil Elastase Inhibitors from Natural Sources: An Overview 136
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 136
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 134
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 133
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 133
The quality of virgin olive oils with reference to the Istria productions 130
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 129
Extracellular Vesicles in Environmental Toxicological Studies: Association between Urinary Concentrations of Phthalate Metabolites and Exosomal miRNA Expression Profiles 129
Prospettive nella produzione dell’olio d’oliva biologico 128
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 127
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 127
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 122
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 122
Influence of chemical composition of olive oil on the development of volatile compounds during frying 122
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 122
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality 121
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 121
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 121
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 121
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 121
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 120
Characterization of extra virgin olive oils obtained from different cultivar 119
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 119
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 118
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 117
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 117
Relationship of Wine Consumption with Alzheimer's Disease 117
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 116
Acrylamide in widely consumed foods–a review 116
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 115
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 115
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 114
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 113
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 111
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 111
Determination of pigment content in virgin olive oil:influence of olive ripeness 110
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 110
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 110
La qualità chimico-analitica dell’olio vergine 109
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 108
The analysis of national food control system of Italy 108
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 107
Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach 106
Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat 106
Technical and economic evaluation concerning the different employment of marc 105
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 105
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 104
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 104
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 104
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 104
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region 103
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 103
Role of Polyphenols and Carotenoids in Endothelial Dysfunction: An Overview from Classic to Innovative Biomarkers 103
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 102
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 101
Totale 14.995
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Categoria #
all - tutte 68.722
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 68.722
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022398 0 0 0 0 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
2025/20265.180 404 219 473 505 415 293 828 335 501 431 338 438
2026/20272.470 244 764 376 750 336 0 0 0 0 0 0 0
Totale 17.859