IRIS
Gasperi, Flavia
 Distribuzione geografica
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Continente #
NA - Nord America 8.453
EU - Europa 1.592
AS - Asia 741
SA - Sud America 24
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 4
AF - Africa 3
Totale 10.825
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Nazione #
US - Stati Uniti d'America 8.420
IT - Italia 649
SG - Singapore 322
GB - Regno Unito 187
SE - Svezia 166
FI - Finlandia 160
CN - Cina 154
BG - Bulgaria 150
VN - Vietnam 88
UA - Ucraina 68
DE - Germania 65
JO - Giordania 52
TR - Turchia 33
RO - Romania 26
FR - Francia 25
AT - Austria 20
JP - Giappone 18
IN - India 17
PK - Pakistan 17
PR - Porto Rico 17
ES - Italia 14
CA - Canada 13
HK - Hong Kong 13
BE - Belgio 10
CZ - Repubblica Ceca 10
RU - Federazione Russa 10
CH - Svizzera 9
NL - Olanda 7
BR - Brasile 6
KR - Corea 6
PE - Perù 6
AU - Australia 5
IE - Irlanda 5
CO - Colombia 4
IR - Iran 4
LK - Sri Lanka 4
CL - Cile 3
EC - Ecuador 3
MX - Messico 3
NZ - Nuova Zelanda 3
PH - Filippine 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AR - Argentina 2
BD - Bangladesh 2
EU - Europa 2
NO - Norvegia 2
PL - Polonia 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
BA - Bosnia-Erzegovina 1
CI - Costa d'Avorio 1
DK - Danimarca 1
EE - Estonia 1
GR - Grecia 1
ID - Indonesia 1
IQ - Iraq 1
LU - Lussemburgo 1
MA - Marocco 1
MD - Moldavia 1
NP - Nepal 1
RS - Serbia 1
SY - Repubblica araba siriana 1
UG - Uganda 1
UZ - Uzbekistan 1
Totale 10.825
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Città #
Chandler 1.369
Fairfield 1.200
Ashburn 639
Princeton 581
Woodbridge 534
Houston 495
Seattle 473
Wilmington 451
Cambridge 351
San Mateo 291
Ann Arbor 273
Singapore 153
Sofia 147
Helsinki 143
Trento 118
Beijing 112
Jacksonville 111
San Diego 110
New York 85
Como 68
London 63
Dong Ket 54
Milan 47
San Paolo di Civitate 47
Falls Church 46
Los Angeles 34
Norwalk 31
Fremont 30
Altamura 25
Timisoara 23
Favaro Veneto 21
Lawrence 21
Rome 21
Bornova 20
Dallas 18
Kilburn 18
Mayagüez 17
Trieste 17
Boardman 15
Vienna 15
Faisalabad 14
Washington 14
Naples 13
Pozza 13
Chiswick 12
Council Bluffs 12
Dearborn 12
Bolzano 11
Shanghai 11
Toronto 10
Brno 9
Florence 9
Madrid 9
San Francisco 9
Sha Tin Wai 9
Verona 9
Munich 8
Bologna 7
Padova 7
Phoenix 7
Augusta 6
Bremen 6
Chicago 6
Menlo Park 6
Brussels 5
Cles 5
Hefei 5
Islington 5
Mezzolombardo 5
Prescot 5
Pune 5
Reading 5
Redmond 5
Redwood City 5
San Michele All'adige 5
Tokyo 5
Turin 5
Central 4
Clearwater 4
Colombo 4
Costa Mesa 4
Falkenstein 4
Forlì 4
Lima 4
Mouscron 4
Salt Lake City 4
São Paulo 4
Tavagnacco 4
Todoroki 4
Zurich 4
Acton 3
Bari 3
Bonndorf 3
Carosino 3
Düsseldorf 3
Hanoi 3
Hounslow 3
Islamabad 3
Kemerovo 3
Leipzig 3
Totale 8.663
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 142
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 126
Investigating the effect of artificial flavours and external information on consumer liking of apples 116
Food neophobia and its relation with olfaction 104
Effect of hot water treatment on peach volatile emission and Monilinia fructicola development 101
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 87
Analysis of Breath by Proton Transfer Reaction Time of Flight Mass Spectrometry in Rats with Steatohepatitis Induced by High-fat Diet 86
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations 84
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 83
Individual variability in the awareness of odors: demographic parameters and odor identification ability 82
Volatiles that encode host-plant quality in the grapevine moth 81
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 81
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese 81
A conjoint study on apple acceptability: sensory characteristics and nutritional information 81
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 81
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 78
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 77
A combined sensory-instrumental tool for apple quality evaluation 76
Food neophobia and its relation with olfactory ability in common odour identification. 74
Effects of the sound of the bite on apple perceived crispness and hardness 74
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 74
Assessment of Trentingrana Cheese Ageing by Proton Transfer Reaction-Mass Spectrometry and Chemometrics 73
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape 73
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 72
Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage 72
Arousal influences olfactory abilities in adults with different degree of food neophobia 72
Monitoring benzene formation from benzoate in model systems by proton transfer reaction-mass spectrometry 71
Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection 70
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk 70
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 69
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 68
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry 68
Application of PTR-MS to the Fast Characterisation of Volatile Organic Compounds in Cheese = FT L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 68
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 67
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 67
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 66
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 66
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model 64
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 61
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 61
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 61
PTR-ToF-MS coupled with an automated sampling system and tailored data analysis for food studies: bioprocess monitoring, screening and nose-space analysis 61
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 61
Withering of plucked Trachelospermum jasminoides (star jasmine) flowers – Time-dependent volatile compound profile obtained with SPME/GC–MS and proton transfer reaction-mass spectrometry (PTR-MS) 60
Desorption Kinetics with PTR-MS: Isothermal Differential Desorption Kinetics from a Heterogeneous Inlet Surface at Ambient Pressure and a New Concept for Compound Identification 59
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures 59
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 58
Applicabilità del PTR-MS al controllo degli odori negli impianti per il trattamento dei rifiuti 57
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 57
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 56
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters 55
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 55
Dynamism of coffee aroma perception: a study combining real-time sensory and instrumental techniques 55
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 55
Application of ASCA modelling tools on a PDO hard cheese: Analysis of the effects on physical parameters of Trentingrana 55
'Trentingrana' Cheese: Sensory Profiling 54
Factors influencing sweet taste in apple 54
Personality traits and gender influence liking and choice of food pungency 54
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 54
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 53
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilome 53
PTR-TOF-MS and data-mining methods for rapid characterisation of agro-industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese 53
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 53
In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing 52
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 52
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS 52
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? 52
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 52
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 51
Rapid "breath-print" of liver cirrhosis by Proton Transfer Reaction Time of Flight Mass Spectrometry 51
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 51
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 50
PTR-TOF-MS Monitoring of in Vitro and in Vivo Flavour Release in Cereal Bars with Varying Sugar Composition 50
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 49
PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients 49
Proton Transfer Reaction Time-of-Flight Mass Spectrometry Monitoring of the Evolution of Volatile Compounds during Lactic Acid Fermentation of Milk 49
Approcci di consumer science per la caratterizzazione varietale della mela 49
PTR-MS monitoring of odour emissions from composting plants 49
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 48
Characterization of major quantitative trait loci controlling berry and phenology-related traits 48
PTR-ToF-MS: A Novel, Rapid, High Sensitivity and Non-invasive Tool to Monitor Volatile Compound Release during Fruit Post-harvest Storage: The Case Study of Apple Ripening 48
Apple flavor: linking sensory perception to volatile release and textural properties 48
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet 48
Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning 48
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 48
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 47
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 47
Exploring influences on food choice in a large population sample: the Italian taste project 47
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 47
A Deep Learning Approach for Estimating the Rind Thickness of Trentingrana Cheese from Images 46
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 46
Acceptability of scab-resistant apple cultivars 46
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 46
Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post-harvest pathogens 46
Gender, age, geographical area, food neophobia and their relationships with the adherence to the mediterranean diet: New insights from a large population cross-sectional study 46
Supercritical carbon dioxide pasteurization of coconut water, a sport drink with a high vitaminic and nutritional content 45
Il ruolo del suono nella percezione della croccantezza della mela 45
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 45
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 45
Individual variation in PROP status, fungiform papillae density and responsiveness to taste stimuli in a large population sample 45
Totale 6.242
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Categoria #
all - tutte 77.269
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 2.072
Totale 79.341
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.051 0 6 14 19 36 84 442 379 354 295 276 146
2020/20212.437 169 326 270 217 185 343 145 194 86 222 114 166
2021/20222.419 168 275 26 56 111 79 119 545 92 193 161 594
2022/20232.951 386 307 44 350 306 501 19 238 415 63 249 73
2023/20241.432 92 142 120 105 142 231 115 75 16 62 88 244
2024/202598 65 33 0 0 0 0 0 0 0 0 0 0
Totale 11.583