IRIS
CICHELLI, Angelo
 Distribuzione geografica
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Continente #
EU - Europa 3.567
NA - Nord America 3.208
AS - Asia 2.156
SA - Sud America 144
AF - Africa 76
Continente sconosciuto - Info sul continente non disponibili 3
OC - Oceania 2
Totale 9.156
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Nazione #
US - Stati Uniti d'America 3.174
SG - Singapore 926
IT - Italia 808
IE - Irlanda 561
CN - Cina 552
UA - Ucraina 478
SE - Svezia 359
TR - Turchia 349
DE - Germania 330
FR - Francia 291
GB - Regno Unito 287
BR - Brasile 114
IN - India 113
FI - Finlandia 112
RU - Federazione Russa 94
AT - Austria 57
PL - Polonia 57
ES - Italia 37
VN - Vietnam 36
PH - Filippine 35
HK - Hong Kong 23
GH - Ghana 20
TH - Thailandia 19
IR - Iran 18
ID - Indonesia 17
MX - Messico 17
NL - Olanda 17
RO - Romania 17
JP - Giappone 16
PK - Pakistan 15
BE - Belgio 14
CA - Canada 12
TN - Tunisia 10
CH - Svizzera 8
NG - Nigeria 8
TZ - Tanzania 8
AR - Argentina 7
HR - Croazia 7
IL - Israele 7
PT - Portogallo 7
BD - Bangladesh 6
ZA - Sudafrica 6
EE - Estonia 5
EG - Egitto 5
GR - Grecia 5
IQ - Iraq 5
KR - Corea 5
MY - Malesia 5
BO - Bolivia 4
CL - Cile 4
CO - Colombia 4
CZ - Repubblica Ceca 4
LY - Libia 4
MA - Marocco 4
PE - Perù 4
TW - Taiwan 4
EC - Ecuador 3
ET - Etiopia 3
KE - Kenya 3
SI - Slovenia 3
AL - Albania 2
AU - Australia 2
CM - Camerun 2
CR - Costa Rica 2
EU - Europa 2
HU - Ungheria 2
KH - Cambogia 2
LT - Lituania 2
PY - Paraguay 2
SA - Arabia Saudita 2
UG - Uganda 2
VE - Venezuela 2
A1 - Anonimo 1
LU - Lussemburgo 1
MK - Macedonia 1
MW - Malawi 1
NI - Nicaragua 1
NO - Norvegia 1
PR - Porto Rico 1
SV - El Salvador 1
UZ - Uzbekistan 1
Totale 9.156
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Città #
Singapore 620
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
The Dalles 84
Ann Arbor 74
Altamura 72
Vienna 56
Nanchang 54
Boardman 40
Kraków 39
New York 36
Shenyang 35
Hebei 29
Los Angeles 28
Pescara 25
Tianjin 24
Dong Ket 23
Woodbridge 22
Rome 21
Jiaxing 20
Milan 20
Düsseldorf 19
Kunming 17
Hong Kong 16
Helsinki 15
Iasi 15
Trieste 15
Athens 14
Orange 14
Bangkok 13
Brussels 13
Houston 13
Binangonan 12
Changsha 12
Hangzhou 12
Munich 12
Seattle 12
Senigallia 12
Accra 11
Falls Church 11
Norwalk 11
Shanghai 11
Washington 11
Chennai 10
Francavilla Al Mare 10
Verona 10
Kumasi 9
Bari 8
Catania 8
Jinan 8
L'aquila 8
Nuremberg 8
Seville 8
Taranto 8
Bandung 7
Makumbako 7
Napoli 7
Pune 7
São Paulo 7
Turin 7
Aprilia 6
Buford 6
Guangzhou 6
Ho Chi Minh City 6
Istanbul 6
Lanciano 6
Leawood 6
Modena 6
Monza 6
Santarém 6
Amsterdam 5
Asciano 5
Aveiro 5
Breda 5
Dhaka 5
Florence 5
Lappeenranta 5
Naples 5
Padova 5
Panjim 5
Piombino 5
Rimini 5
Semarang 5
Simi Valley 5
Surat 5
Toronto 5
Vittuone 5
Totale 5.196
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Nome #
Colors: Properties and Determination of Natural Pigments 503
Protagri – Un progetto strategico per le aree agricole 154
Analisi dei composti volatili di vini conservati in legno e con materiali legnosi 150
Aflatoxins exposition in the agri-food industry workers 146
Sulla determinazione del Bisfenolo A nei vini. Nota preliminare 125
Analysis of the volatile compounds of Balsamic Vinegar and ordinary wine-vinegar by headspace GC-MS. 123
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors 118
Relazione fra alcune aldeidi volatili presenti nell'olio d'oliva vergine ed analisi sensoriale 117
Sulla determinazione degli ftalati nei vini. Nota preliminare 111
Effetto dell’anidride solforosa sull’attività antiossidante del vino 111
Sustainability in Mountain Viticulture. The Case of the Valle Peligna 109
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines 105
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy 102
“Life cycle assessment and carbon footprint in the wine supply-chain” 101
Life Cycle Assessment and Carbon Footprint in the wine supply-chain 101
CHLOROPHYLLS IN OLIVE AND IN OLIVE OIL: CHEMISTRY AND OCCURRENCES 100
Innovazione di processo nell’estrazione meccanica dell’olio vergine di oliva in relazione alla qualità dell’olio 99
Valutazione del contributo di micro e macro componenti alla stabilità ossidativa di oli vergini ottenuti da olive a diverso stato fitosanitario 98
Glycidols Esters, 2-Chloropropane-1,3-Diols, and3-Chloropropane-1,2-Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols 98
La percezione della certificazione di qualità negli alimenti: valutazione del comportamento del consumatore in Abruzzo (Italia) e Cantabria (Spagna) 97
Recovery and use of olive stones: Commodity, environmental and economic assessment 97
Prospettive nella produzione dell’olio d’oliva biologico 96
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food 96
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil 96
Identification and Characterization of a Stem Cell-Like Population in Bovine Milk: A Potential New Source for Regenerative Medicine in Veterinary 94
Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil 93
Critical review on the presence of phthalates in food and evidence of their biological impact 93
The quality of virgin olive oils with reference to the Istria productions 91
“Life Cycle Assessment and Carbon Footprint in the wine supply-chain” 91
Chlorophyll photosensitized oxidation of virgin olive oil: a comparison between selected unsaturated model esters and real oil samples 91
A Screening LCA of Olive Husk Combustion for Residential Heating 91
Effects of ozonation on the phenolic fraction of olive oil mill wastewater (OOMW): A study case 91
CHANGES OF PIGMENT COMPOSITION OF VIRGIN OLIVE DURING FRYING PROCESS 90
Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples 90
Solid-phase extraction and chromatographic analysis of phenolic compounds in virgin olive oil 90
Diffusione di metalli nel terreno e condizioni ambientali 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 88
DIFFERENT PAH FAMILIES IN CONTAMINATED SOILS AND PROTECTED AREAS 88
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 88
Influencia del sorbato potàsico sobre la estabilidad de las aceitunas en salmuera 87
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region 86
null 86
La produzione di biomasse in Abruzzo. Analisi delle potenzialità nelle filiere elaiotecnica e vitivinicola 85
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil 84
Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil 84
CLASSIFICATION OF MONTEPULCIANO D'ABRUZZO WINE BY LINEAR DISCRIMINANT ANALYSIS AND ARTIFICIAL NEURAL NETWORKS 83
La valutazione degli “aceti speciali” con metodi oggettivi, Libera circolazione e qualità dei prodotti nel mercato unico europeo 83
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches 83
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile 83
Caratterizzazione dell’olio extravergine d’Abruzzo: antiossidanti, pigmenti, aromi 82
Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils 82
La qualità chimico-analitica dell’olio vergine 82
LCA preliminare della combustione di sansa per uso domestico 82
Influence of chemical composition of olive oil on the development of volatile compounds during frying 81
Aree agricole e distretti rurali della provincia di Chieti 80
Determination of pigment content in virgin olive oil:influence of olive ripeness 76
Differenziazione dell'aceto balsamico tradizionale dall'aceto balsamico comune mediante una sostanza caratteristica 76
Evaluation of contribution of micro and macro components to oxidative stability on virgin olis obtained from olives characterized by different health quality 76
Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive 76
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach 75
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 75
Contribution of the Phenolic fraction to the antioxidant activity and oxidative stability of olive oil 73
Characterization of extra virgin olive oils obtained from different cultivar 73
The analysis of national food control system of Italy 72
A comparison of carbon footprints in wine production: the case of two cooperative wineries in central Italy 72
Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition.A preliminary study. 72
Monitoraggio della presenza di Ocratossina A nelle uve e nei vini di Toscana e Abruzzo 69
Estrazione del colore da uve nere:vinificazione con tannini ed enzimi diversi 69
Il contenuto di oligoelementi nella fauna marina costiera di un'isola disabitata (Pianosa, Arcipelago delle Tremiti) 69
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile 68
Correlazione fra analisi sensoriale e componenti volatili dell’olio vergine di oliva 66
Determinazione dei metacrilati ceduti dai manufatti protesici mediante gascromatografia capillare (HRGC). 66
Relationship of Wine Consumption with Alzheimer's Disease 65
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoid in virgin olive oils:chemometric approach to variety classification 64
Contributo alla caratterizzazione degli oli d'oliva prodotti in Istria 64
Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil 63
Technical and economic evaluation concerning the different employment of marc 63
Il contributo dei fertilizzanti all'effetto serra nella filiera vitivinicola 63
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces 62
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables 60
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 59
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality 59
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory 59
Effect of esca on the quality of berries, must and wines 58
Antioxidant Properties of Oak Bracket Mushroom, Pseudoinonotus dryadeus (Higher Basidiomycetes): A Mycochemical Study 58
An overview on plants cannabinoids endorsed with cardiovascular effects 58
Acrylamide in widely consumed foods–a review 58
Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens 57
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares 57
Il contenuto di magnesio e calcio in alcune specie di funghi (Basidiomiceti) 56
Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace 56
Optical spectroscopy for hogwash oil detection in soybean Chinese oils 55
Frammenti legnosi per un'enologia di qualità 54
Diffuse-light absorption spectroscopy and chemometrics for discrimination and quantification of extra virgin olive oil adulterants 54
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 53
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry 52
null 52
ICP-MS Analysis for the characterization of the origin of wines 52
Artisanal fortified beers: brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities 52
Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose 51
Totale 8.580
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Categoria #
all - tutte 40.862
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 40.862
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020137 0 0 0 0 0 0 0 0 0 0 129 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
2024/20252.059 158 570 422 72 76 79 67 144 297 132 42 0
Totale 9.633