IRIS
Gasperi, Flavia
 Distribuzione geografica
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Continente #
NA - Nord America 12.666
AS - Asia 5.596
EU - Europa 3.597
SA - Sud America 2.019
AF - Africa 127
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 5
Totale 24.032
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Nazione #
US - Stati Uniti d'America 12.496
SG - Singapore 2.966
BR - Brasile 1.633
IT - Italia 1.098
CN - Cina 1.043
VN - Vietnam 803
RU - Federazione Russa 687
LV - Lettonia 338
GB - Regno Unito 258
FI - Finlandia 232
SE - Svezia 188
DE - Germania 186
AR - Argentina 156
BG - Bulgaria 151
ID - Indonesia 131
HK - Hong Kong 104
UA - Ucraina 86
IN - India 85
JP - Giappone 77
EC - Ecuador 76
BD - Bangladesh 74
FR - Francia 70
CA - Canada 67
TR - Turchia 60
MX - Messico 59
ZA - Sudafrica 57
JO - Giordania 54
ES - Italia 47
AT - Austria 45
CO - Colombia 38
NL - Olanda 38
PL - Polonia 33
PY - Paraguay 30
PK - Pakistan 29
RO - Romania 28
BE - Belgio 25
VE - Venezuela 24
IQ - Iraq 22
PE - Perù 21
CL - Cile 20
UZ - Uzbekistan 20
PR - Porto Rico 17
SA - Arabia Saudita 17
DK - Danimarca 16
UY - Uruguay 15
MA - Marocco 14
CH - Svizzera 13
TN - Tunisia 13
CZ - Repubblica Ceca 12
KR - Corea 12
AU - Australia 11
MY - Malesia 11
NZ - Nuova Zelanda 11
IE - Irlanda 10
DZ - Algeria 9
EG - Egitto 9
GR - Grecia 9
KE - Kenya 9
IR - Iran 8
AE - Emirati Arabi Uniti 7
AZ - Azerbaigian 7
OM - Oman 7
BO - Bolivia 6
JM - Giamaica 6
LT - Lituania 6
TW - Taiwan 6
BH - Bahrain 5
DO - Repubblica Dominicana 5
HN - Honduras 5
IL - Israele 5
LK - Sri Lanka 5
NP - Nepal 5
GE - Georgia 4
KW - Kuwait 4
PH - Filippine 4
RS - Serbia 4
SN - Senegal 4
TT - Trinidad e Tobago 4
AL - Albania 3
KH - Cambogia 3
NO - Norvegia 3
UG - Uganda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BN - Brunei Darussalam 2
BW - Botswana 2
CG - Congo 2
EE - Estonia 2
EU - Europa 2
GA - Gabon 2
KZ - Kazakistan 2
NI - Nicaragua 2
PS - Palestinian Territory 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
AO - Angola 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
Totale 24.015
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Città #
Singapore 1.610
Chandler 1.364
Fairfield 1.190
Ashburn 1.185
Dallas 1.074
Columbus 591
Santa Clara 583
Princeton 579
Woodbridge 531
Houston 500
Seattle 474
Wilmington 456
Moscow 365
Cambridge 350
Riga 338
San Mateo 290
Ann Arbor 272
Ho Chi Minh City 268
Beijing 235
Los Angeles 174
Trento 174
Helsinki 171
Council Bluffs 165
Sofia 146
Hanoi 143
New York 138
São Paulo 137
Jacksonville 113
San Diego 109
Milan 106
Hong Kong 83
London 79
Buffalo 73
Chicago 70
Como 68
Munich 67
Jakarta 60
The Dalles 57
Tokyo 56
Dong Ket 54
Rio de Janeiro 51
Falls Church 46
Rome 46
Hefei 45
San Paolo di Civitate 45
North Bergen 44
Belo Horizonte 40
Redondo Beach 40
Guangzhou 38
Haiphong 38
Curitiba 34
Turku 32
Norwalk 31
Fremont 30
Johannesburg 29
Nuremberg 29
Shanghai 29
Brasília 28
Vienna 28
Guayaquil 27
Orem 27
Da Nang 26
Toronto 26
Altamura 25
Verona 25
Warsaw 25
Boardman 23
Naples 23
Timisoara 23
Salt Lake City 22
Bologna 21
Favaro Veneto 21
Hải Dương 21
Lawrence 21
Mexico City 21
Porto Alegre 21
Bornova 20
Montreal 20
Phoenix 20
San Jose 19
Thái Bình 19
Biên Hòa 18
Guarulhos 18
Kilburn 18
Quito 18
Tashkent 18
Trieste 18
Mayagüez 17
Salvador 17
Santorso 17
Brooklyn 16
Denver 16
Lima 16
Palermo 16
San Francisco 16
Washington 16
Faisalabad 15
Florence 15
Tianjin 15
Turin 15
Totale 16.012
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 192
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 168
Analysis of Breath by Proton Transfer Reaction Time of Flight Mass Spectrometry in Rats with Steatohepatitis Induced by High-fat Diet 162
Food neophobia and its relation with olfaction 153
Investigating the effect of artificial flavours and external information on consumer liking of apples 147
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 144
Characterization of major quantitative trait loci controlling berry and phenology-related traits 143
A Deep Learning Approach for Estimating the Rind Thickness of Trentingrana Cheese from Images 140
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 140
A combined sensory-instrumental tool for apple quality evaluation 139
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 135
A conjoint study on apple acceptability: sensory characteristics and nutritional information 134
Arousal influences olfactory abilities in adults with different degree of food neophobia 134
Volatiles that encode host-plant quality in the grapevine moth 130
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model 130
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 128
Effect of hot water treatment on peach volatile emission and Monilinia fructicola development 128
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 127
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 126
An Italian Population-Based Study of the Prevalence of Olfactory Impairment 126
Applicabilità del PTR-MS al controllo degli odori negli impianti per il trattamento dei rifiuti 125
A school-based intervention to foster adherence to the Mediterranean diet in adolescents: the PROMEDLIFE project 124
Sulfides: chemical ionization induced fragmentation studied with Proton Transfer Reaction-Mass Spectrometry and density functional calculations 121
Application of ASCA modelling tools on a PDO hard cheese: Analysis of the effects on physical parameters of Trentingrana 121
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 119
Effects of the sound of the bite on apple perceived crispness and hardness 118
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 118
'Trentingrana' Cheese: Sensory Profiling 117
Assessment of Trentingrana Cheese Ageing by Proton Transfer Reaction-Mass Spectrometry and Chemometrics 116
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 115
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 115
Individual variability in the awareness of odors: demographic parameters and odor identification ability 114
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations 114
Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post-harvest pathogens 114
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 113
Apple flavor: linking sensory perception to volatile release and textural properties 113
Apple pathogens: Organic essential oils as an alternative solution 113
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 112
In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing 112
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures 112
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 112
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 111
Caratterizzazione di oli monovarietali della Toscana 111
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 110
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 110
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 109
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 109
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape 109
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 106
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 106
Acceptability of scab-resistant apple cultivars 106
Assessing panel performances in an incomplete block design dataset from descriptive analysis: a case study on Trentingrana cheese 106
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 105
Comparative study of supercritical CO₂, hot air and freeze-drying techniques on shrimp quality attributes 105
Food neophobia and its relation with olfactory ability in common odour identification. 104
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 104
Investigation of VvDXS function and its effects on muscat flavor levels 103
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 103
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS 103
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 103
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 102
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 102
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese 102
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 102
Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection 101
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 100
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? 100
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry 99
Approcci di consumer science per la caratterizzazione varietale della mela 98
Monitoring benzene formation from benzoate in model systems by proton transfer reaction-mass spectrometry 97
Characterization of strawberry genotypes by PTR-MS spectral fingerprinting 97
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 96
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 96
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 96
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) 95
A combined sensory-instrumental approach for apple texture profiling 94
Exploring the inter-individual variability in flavor release: preliminary results 94
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 94
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 92
Exploring influences on food choice in a large population sample: the Italian taste project 92
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk 92
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 90
PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics 90
EVOO Research's Got Talent 2020. Book of abstracts 90
Analisi delle proprietà acustico-meccaniche della tessitura della mela 90
Il ruolo del suono nella percezione della croccantezza della mela 89
Rapid White Truffle Headspace Analysis by Proton Transfer Reaction Mass Spectrometry and Comparison with Solid-phase Microextraction Coupled with Gas Chromatography/Mass Spectrometry 89
PTR-ToF-MS coupled with an automated sampling system and tailored data analysis for food studies: bioprocess monitoring, screening and nose-space analysis 89
Cheeses presented as mountain pasture products are always preferred by the consumers 89
Advances in analysis of instrumental food sensory quality data 89
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 89
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 88
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 88
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception 88
Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil 87
Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice - a case study 87
Beyond food neophobia: The link with orthonasal and retronasal olfaction 87
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 87
Food Neophobia and scarce olfactory performances are linked to oral microbiota 87
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 86
Totale 11.007
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Categoria #
all - tutte 124.839
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 3.538
Totale 128.377
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.263 0 0 0 0 0 342 143 193 85 221 113 166
2021/20222.406 167 271 26 56 111 79 118 543 92 191 160 592
2022/20232.940 385 304 44 349 304 499 19 238 414 63 248 73
2023/20241.428 91 140 120 105 142 231 115 75 16 62 88 243
2024/20255.577 65 48 182 1.099 391 804 147 320 785 844 401 491
2025/20267.856 737 430 2.206 3.171 896 416 0 0 0 0 0 0
Totale 24.861