IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
EU - Europa 3.515
NA - Nord America 3.120
AS - Asia 1.951
SA - Sud America 72
AF - Africa 69
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 2
Totale 8.732
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Nazione #
US - Stati Uniti d'America 3.087
IT - Italia 789
SG - Singapore 756
IE - Irlanda 561
CN - Cina 552
UA - Ucraina 477
SE - Svezia 359
TR - Turchia 348
DE - Germania 325
FR - Francia 291
GB - Regno Unito 287
IN - India 111
FI - Finlandia 110
RU - Federazione Russa 92
AT - Austria 58
BR - Brasile 50
PL - Polonia 49
ES - Italia 34
VN - Vietnam 34
PH - Filippine 28
IR - Iran 18
GH - Ghana 17
ID - Indonesia 17
MX - Messico 17
RO - Romania 17
TH - Thailandia 17
NL - Olanda 16
JP - Giappone 15
BE - Belgio 14
PK - Pakistan 14
CA - Canada 12
HK - Hong Kong 12
TN - Tunisia 9
CH - Svizzera 8
NG - Nigeria 8
TZ - Tanzania 8
HR - Croazia 7
IL - Israele 6
ZA - Sudafrica 6
AR - Argentina 5
BD - Bangladesh 5
EG - Egitto 5
GR - Grecia 5
KR - Corea 5
MY - Malesia 5
PT - Portogallo 5
CZ - Repubblica Ceca 4
MA - Marocco 4
PE - Perù 4
TW - Taiwan 4
BO - Bolivia 3
CO - Colombia 3
EC - Ecuador 3
ET - Etiopia 3
AU - Australia 2
CM - Camerun 2
CR - Costa Rica 2
EU - Europa 2
HU - Ungheria 2
KE - Kenya 2
LY - Libia 2
SA - Arabia Saudita 2
UG - Uganda 2
VE - Venezuela 2
A1 - Anonimo 1
AL - Albania 1
CL - Cile 1
IQ - Iraq 1
LU - Lussemburgo 1
MK - Macedonia 1
MW - Malawi 1
NO - Norvegia 1
PR - Porto Rico 1
PY - Paraguay 1
SI - Slovenia 1
SV - El Salvador 1
UZ - Uzbekistan 1
Totale 8.732
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Città #
Singapore 586
Jacksonville 562
Dublin 560
Chandler 516
Princeton 261
Southend 212
Izmir 163
Nanjing 144
Grevenbroich 141
Santa Clara 140
Wilmington 119
Beijing 112
Chieti 107
Cambridge 91
Dearborn 87
Ashburn 86
Ann Arbor 74
Altamura 72
Vienna 56
Nanchang 54
Boardman 40
Kraków 39
New York 36
Shenyang 35
Hebei 29
Los Angeles 26
Tianjin 24
Dong Ket 23
Pescara 23
Woodbridge 22
Rome 21
Jiaxing 20
Düsseldorf 19
Milan 19
Kunming 17
Helsinki 15
Iasi 15
Trieste 15
Athens 14
Orange 14
Brussels 13
Houston 13
Bangkok 12
Binangonan 12
Changsha 12
Hangzhou 12
Munich 12
Seattle 12
Senigallia 12
Falls Church 11
Norwalk 11
Shanghai 11
Washington 11
Chennai 10
Francavilla Al Mare 10
Accra 9
Bari 8
Jinan 8
Kumasi 8
L'aquila 8
Seville 8
Taranto 8
Bandung 7
Makumbako 7
Napoli 7
Pune 7
Turin 7
Verona 7
Aprilia 6
Buford 6
Guangzhou 6
Ho Chi Minh City 6
Istanbul 6
Lanciano 6
Leawood 6
Modena 6
Monza 6
Nuremberg 6
Santarém 6
Amsterdam 5
Asciano 5
Aveiro 5
Breda 5
Florence 5
Hong Kong 5
Naples 5
Padova 5
Panjim 5
Piombino 5
Rimini 5
Semarang 5
Simi Valley 5
Surat 5
Toronto 5
Vittuone 5
Zagreb 5
Ancona 4
Auburn Hills 4
Central 4
Delhi 4
Totale 5.049
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Nome #
Colors: Properties and Determination of Natural Pigments 467
Protagri – Un progetto strategico per le aree agricole 152
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 139
Aflatoxins exposition in the agri-food industry workers 138
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 120
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 117
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 115
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 113
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 108
Effetto dell’anidride solforosa sull’attività antiossidante del vino 103
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 102
Sulla determinazione degli ftalati nei vini. Nota preliminare 99
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 98
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 97
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 97
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 97
“Life cycle assessment and carbon footprint in the wine supply-chain” 96
Recovery and use of olive stones: Commodity, environmental and economic assessment 96
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 94
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 94
Prospettive nella produzione dell’olio d’oliva biologico 93
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 92
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 91
The quality of virgin olive oils with reference to the Istria productions 90
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 90
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 90
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 90
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 89
Critical review on the presence of phthalates in food and evidence of their biological impact 89
Diffusione di metalli nel terreno e condizioni ambientali 88
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 88
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 88
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 87
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 87
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 86
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 86
null 86
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 85
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 84
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 84
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 83
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 82
A Screening LCA of Olive Husk Combustion for Residential Heating 82
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 81
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 81
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 81
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 80
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 80
La qualità chimico-analitica dell’olio vergine 80
LCA preliminare della combustione di sansa per uso domestico 80
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 80
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 80
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 79
Influence of chemical composition of olive oil on the development of volatile compounds during frying 79
Aree agricole e distretti rurali della provincia di Chieti 77
Determination of pigment content in virgin olive oil:influence of olive ripeness 75
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 75
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 73
The analysis of national food control system of Italy 72
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 72
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 71
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 71
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 71
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 70
Characterization of extra virgin olive oils obtained from different cultivar 70
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 69
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 69
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 67
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 67
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 65
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 64
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 64
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 63
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 62
Technical and economic evaluation concerning the different employment of marc 62
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 62
Relationship of Wine Consumption with Alzheimer's Disease 62
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 60
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 59
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 59
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 58
Effect of esca on the quality of berries, must and wines 57
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 57
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares 56
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 55
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 55
Frammenti legnosi per un'enologia di qualità 54
Optical spectroscopy for hogwash oil detection in soybean Chinese oils 54
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 54
Acrylamide in widely consumed foods–a review 54
Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens 53
null 52
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 52
ICP-MS Analysis for the characterization of the origin of wines 51
Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose 51
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 51
An overview on plants cannabinoids endorsed with cardiovascular effects 51
Oxidative treatments of solid olive residues: Effects on phenolic and fatty acid fractions 50
Diffuse-light absorption spectroscopy and chemometrics for discrimination and quantification of extra virgin olive oil adulterants 49
Lipid Metabolites from the Mushroom Meripilus giganteus 47
Totale 8.245
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Categoria #
all - tutte 38.053
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 38.053
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020271 0 0 0 0 0 0 0 0 11 123 129 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
2024/20251.633 158 570 422 72 76 79 69 144 43 0 0 0
Totale 9.207