IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
EU - Europa 3.737
NA - Nord America 3.471
AS - Asia 2.652
SA - Sud America 251
AF - Africa 106
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 3
Totale 10.223
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Nazione #
US - Stati Uniti d'America 3.407
SG - Singapore 1.101
IT - Italia 836
CN - Cina 776
IE - Irlanda 561
UA - Ucraina 479
DE - Germania 368
TR - Turchia 362
SE - Svezia 359
GB - Regno Unito 325
FR - Francia 319
BR - Brasile 212
IN - India 130
FI - Finlandia 116
RU - Federazione Russa 95
PL - Polonia 66
AT - Austria 61
VN - Vietnam 50
ES - Italia 42
PH - Filippine 37
GH - Ghana 33
CA - Canada 28
MX - Messico 26
HK - Hong Kong 25
JP - Giappone 22
TH - Thailandia 22
NL - Olanda 20
ID - Indonesia 19
PK - Pakistan 19
IR - Iran 18
BD - Bangladesh 17
RO - Romania 17
BE - Belgio 14
ZA - Sudafrica 14
AR - Argentina 11
TN - Tunisia 11
GR - Grecia 10
IQ - Iraq 9
AL - Albania 8
CH - Svizzera 8
IL - Israele 8
NG - Nigeria 8
TZ - Tanzania 8
HR - Croazia 7
MA - Marocco 7
MY - Malesia 7
PT - Portogallo 7
TW - Taiwan 6
CL - Cile 5
EG - Egitto 5
KR - Corea 5
SA - Arabia Saudita 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
AU - Australia 3
EC - Ecuador 3
LT - Lituania 3
SI - Slovenia 3
UZ - Uzbekistan 3
BB - Barbados 2
CR - Costa Rica 2
CY - Cipro 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
KG - Kirghizistan 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
PS - Palestinian Territory 1
SN - Senegal 1
SV - El Salvador 1
UY - Uruguay 1
Totale 10.223
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Città #
Singapore 789
Jacksonville 562
Dublin 560
Chandler 516
Princeton 261
Southend 212
Beijing 199
Izmir 165
Santa Clara 147
Nanjing 144
Grevenbroich 141
Wilmington 119
Chieti 107
Ashburn 103
Cambridge 91
Dearborn 87
The Dalles 86
Tongling 75
Ann Arbor 74
Altamura 72
Vienna 57
Nanchang 54
New York 47
Los Angeles 44
Boardman 40
Munich 40
Kraków 39
Shenyang 35
Pescara 31
Hebei 29
Hefei 26
Rome 24
Tianjin 24
Dong Ket 23
Accra 22
Milan 22
Woodbridge 22
Jiaxing 20
Düsseldorf 19
Hong Kong 18
Athens 17
Kunming 17
Bangkok 16
São Paulo 16
Brooklyn 15
Helsinki 15
Iasi 15
Seattle 15
Trieste 15
Catania 14
Orange 14
Brussels 13
Houston 13
London 13
Binangonan 12
Changsha 12
Hangzhou 12
Senigallia 12
Chennai 11
Falls Church 11
Kumasi 11
Norwalk 11
San Francisco 11
Shanghai 11
Washington 11
Chicago 10
Dallas 10
Francavilla Al Mare 10
Verona 10
Council Bluffs 9
Dhaka 9
Frankfurt am Main 9
Ho Chi Minh City 9
Nuremberg 9
Tokyo 9
Bari 8
Florence 8
Jinan 8
L'aquila 8
Montreal 8
Rio de Janeiro 8
Seville 8
Taranto 8
Amsterdam 7
Ankara 7
Bandung 7
Istanbul 7
Johannesburg 7
Makumbako 7
Napoli 7
Pune 7
Toronto 7
Turin 7
Warsaw 7
Aprilia 6
Atlanta 6
Belo Horizonte 6
Buford 6
Guangzhou 6
Lanciano 6
Totale 5.750
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Nome #
Colors: Properties and Determination of Natural Pigments 559
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 164
Protagri – Un progetto strategico per le aree agricole 162
Aflatoxins exposition in the agri-food industry workers 160
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 142
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 131
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 123
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 122
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 117
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 116
Effetto dell’anidride solforosa sull’attività antiossidante del vino 116
Sulla determinazione degli ftalati nei vini. Nota preliminare 114
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 112
“Life cycle assessment and carbon footprint in the wine supply-chain” 110
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 109
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 108
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 108
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 108
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 107
Prospettive nella produzione dell’olio d’oliva biologico 106
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 106
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 104
A Screening LCA of Olive Husk Combustion for Residential Heating 104
Critical review on the presence of phthalates in food and evidence of their biological impact 104
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 103
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 102
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 102
Recovery and use of olive stones: Commodity, environmental and economic assessment 102
The quality of virgin olive oils with reference to the Istria productions 100
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 100
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 100
Diffusione di metalli nel terreno e condizioni ambientali 99
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 99
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 98
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 97
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 97
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 97
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 96
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 96
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 95
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 95
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 94
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 94
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 93
Aree agricole e distretti rurali della provincia di Chieti 93
Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products 93
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 92
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 92
LCA preliminare della combustione di sansa per uso domestico 91
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 91
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 89
La qualità chimico-analitica dell’olio vergine 89
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 89
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 89
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 86
Influence of chemical composition of olive oil on the development of volatile compounds during frying 86
Determination of pigment content in virgin olive oil:influence of olive ripeness 83
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 83
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 83
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 82
Characterization of extra virgin olive oils obtained from different cultivar 81
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 81
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 81
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 79
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 79
The analysis of national food control system of Italy 78
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 77
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 76
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 75
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 75
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 74
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 73
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 73
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 73
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 72
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 72
Technical and economic evaluation concerning the different employment of marc 71
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 71
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 70
Effect of esca on the quality of berries, must and wines 69
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 69
Relationship of Wine Consumption with Alzheimer's Disease 69
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 68
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 68
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 67
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 66
An overview on plants cannabinoids endorsed with cardiovascular effects 65
Acrylamide in widely consumed foods–a review 63
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 62
Optical spectroscopy for hogwash oil detection in soybean Chinese oils 62
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 61
Frammenti legnosi per un'enologia di qualità 60
ICP-MS Analysis for the characterization of the origin of wines 60
Diffuse-light absorption spectroscopy and chemometrics for discrimination and quantification of extra virgin olive oil adulterants 60
Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens 60
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares 60
Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose 59
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 59
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 58
Oxidative treatments of solid olive residues: Effects on phenolic and fatty acid fractions 57
Totale 9.435
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Categoria #
all - tutte 44.690
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 44.690
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021741 0 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
2025/2026493 404 89 0 0 0 0 0 0 0 0 0 0
Totale 10.702