IRIS
Gasperi, Flavia
 Distribuzione geografica
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Continente #
NA - Nord America 16.284
AS - Asia 8.091
EU - Europa 4.861
SA - Sud America 2.185
Continente sconosciuto - Info sul continente non disponibili 855
AF - Africa 182
OC - Oceania 27
Totale 32.485
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Nazione #
US - Stati Uniti d'America 15.964
SG - Singapore 3.331
BR - Brasile 1.733
VN - Vietnam 1.655
IT - Italia 1.592
CN - Cina 1.433
RU - Federazione Russa 691
FR - Francia 472
KR - Corea 407
LV - Lettonia 341
GB - Regno Unito 310
FI - Finlandia 288
SE - Svezia 244
DE - Germania 226
IN - India 189
HK - Hong Kong 188
BD - Bangladesh 178
AR - Argentina 174
BG - Bulgaria 152
ID - Indonesia 149
CA - Canada 130
JP - Giappone 94
MX - Messico 92
UA - Ucraina 90
EC - Ecuador 85
ES - Italia 79
TR - Turchia 73
NL - Olanda 67
ZA - Sudafrica 67
PL - Polonia 64
JO - Giordania 60
IQ - Iraq 56
AT - Austria 47
PK - Pakistan 45
CO - Colombia 44
CL - Cile 36
VE - Venezuela 33
PY - Paraguay 32
RO - Romania 31
BE - Belgio 28
CH - Svizzera 27
UZ - Uzbekistan 26
SA - Arabia Saudita 25
PE - Perù 24
PH - Filippine 21
PR - Porto Rico 21
MA - Marocco 20
JM - Giamaica 19
DK - Danimarca 18
MY - Malesia 18
IE - Irlanda 17
KE - Kenya 17
TW - Taiwan 17
EG - Egitto 16
UY - Uruguay 16
DZ - Algeria 15
NZ - Nuova Zelanda 14
TH - Thailandia 14
TN - Tunisia 14
AU - Australia 13
CZ - Repubblica Ceca 13
AE - Emirati Arabi Uniti 12
HN - Honduras 12
AZ - Azerbaigian 11
NP - Nepal 11
OM - Oman 11
DO - Repubblica Dominicana 10
GR - Grecia 10
LT - Lituania 10
BO - Bolivia 8
IR - Iran 8
AL - Albania 7
BH - Bahrain 7
EE - Estonia 7
KW - Kuwait 7
RS - Serbia 7
SN - Senegal 7
TT - Trinidad e Tobago 7
CR - Costa Rica 6
GT - Guatemala 6
IL - Israele 6
ET - Etiopia 5
GE - Georgia 5
LK - Sri Lanka 5
NO - Norvegia 5
SV - El Salvador 5
KH - Cambogia 4
KZ - Kazakistan 4
AM - Armenia 3
BW - Botswana 3
GA - Gabon 3
HR - Croazia 3
MD - Moldavia 3
PS - Palestinian Territory 3
QA - Qatar 3
UG - Uganda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
Totale 31.590
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Città #
Singapore 1.833
Ashburn 1.622
Chandler 1.364
Fairfield 1.190
Dallas 1.100
San Jose 968
Santa Clara 669
Columbus 657
Princeton 579
Council Bluffs 567
Woodbridge 531
Ho Chi Minh City 530
Houston 513
Seattle 478
Wilmington 456
Seoul 394
Moscow 365
Hanoi 364
Cambridge 351
Riga 340
The Dalles 304
Beijing 298
San Mateo 290
Lauterbourg 287
Ann Arbor 272
New York 247
Los Angeles 235
Milan 233
Helsinki 224
Trento 201
São Paulo 150
Sofia 147
Hong Kong 146
Jacksonville 118
San Diego 114
Orem 101
Da Nang 89
London 88
Chicago 84
Buffalo 83
Tokyo 69
Como 68
Munich 67
Jakarta 63
Rome 63
Haiphong 60
Boardman 57
Dong Ket 54
Rio de Janeiro 54
Warsaw 50
Bologna 49
Falls Church 46
Hefei 45
San Paolo di Civitate 45
North Bergen 44
Guangzhou 43
Shanghai 42
Belo Horizonte 40
Redondo Beach 40
Verona 40
Mexico City 39
Montreal 39
Chennai 38
Frankfurt am Main 38
Nuremberg 36
Curitiba 35
Toronto 35
Brooklyn 33
Naples 33
Guayaquil 32
Turku 32
Atlanta 31
Brasília 31
Johannesburg 31
Norwalk 31
Vienna 31
Fremont 30
Phoenix 30
Denver 29
San Francisco 29
Thái Bình 29
Hải Dương 28
Altamura 25
Biên Hòa 25
Manchester 24
Mumbai 24
Porto Alegre 23
Salt Lake City 23
Tashkent 23
Timisoara 23
Turin 23
Shenzhen 22
Washington 22
Favaro Veneto 21
Hillsboro 21
Lawrence 21
Quito 21
Santiago 21
Bornova 20
Florence 20
Totale 20.743
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 223
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 200
Analysis of Breath by Proton Transfer Reaction Time of Flight Mass Spectrometry in Rats with Steatohepatitis Induced by High-fat Diet 194
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 194
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 193
A combined sensory-instrumental tool for apple quality evaluation 189
Characterization of major quantitative trait loci controlling berry and phenology-related traits 183
A Deep Learning Approach for Estimating the Rind Thickness of Trentingrana Cheese from Images 179
Food neophobia and its relation with olfaction 174
Acceptability of scab-resistant apple cultivars 166
A school-based intervention to foster adherence to the Mediterranean diet in adolescents: the PROMEDLIFE project 164
A conjoint study on apple acceptability: sensory characteristics and nutritional information 163
Investigating the effect of artificial flavours and external information on consumer liking of apples 161
Arousal influences olfactory abilities in adults with different degree of food neophobia 161
Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post-harvest pathogens 158
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 158
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 156
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 156
An Italian Population-Based Study of the Prevalence of Olfactory Impairment 154
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model 154
Caratterizzazione di oli monovarietali della Toscana 153
Application of ASCA modelling tools on a PDO hard cheese: Analysis of the effects on physical parameters of Trentingrana 151
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 150
Reshaping grapevine canopy management under climate change scenarios: the role of conservative summer pruning on leaf physiology, berry microclimate, wine aromatic and sensory profile 149
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 148
Apple flavor: linking sensory perception to volatile release and textural properties 148
'Trentingrana' Cheese: Sensory Profiling 147
Applicabilità del PTR-MS al controllo degli odori negli impianti per il trattamento dei rifiuti 147
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 146
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 146
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 146
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 145
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS 143
Application of a functionalized thermal electronic nose for volatile-based discrimination of shrimp drying techniques 142
Volatiles that encode host-plant quality in the grapevine moth 142
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 142
Analisi delle proprietà acustico-meccaniche della tessitura della mela 141
Approcci di consumer science per la caratterizzazione varietale della mela 140
Comparative study of supercritical CO₂, hot air and freeze-drying techniques on shrimp quality attributes 140
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 139
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape 139
Effect of hot water treatment on peach volatile emission and Monilinia fructicola development 137
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 137
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 137
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 136
Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region 135
Sulfides: chemical ionization induced fragmentation studied with Proton Transfer Reaction-Mass Spectrometry and density functional calculations 135
European consumers' involvement with date labels and implications for household food waste 134
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 134
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 133
In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing 133
Assessment of Trentingrana Cheese Ageing by Proton Transfer Reaction-Mass Spectrometry and Chemometrics 133
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 133
Effects of the sound of the bite on apple perceived crispness and hardness 132
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 131
A combined sensory-instrumental approach for apple texture profiling 130
Apple pathogens: Organic essential oils as an alternative solution 130
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 129
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 129
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? 129
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 128
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 128
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures 128
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 127
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 127
Assessing panel performances in an incomplete block design dataset from descriptive analysis: a case study on Trentingrana cheese 127
Individual variability in the awareness of odors: demographic parameters and odor identification ability 126
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 124
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS 124
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations 124
A bootstrap-based approach for sample size calculation when traditional estimations are not possible 123
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 123
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception 123
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 123
Adult picky eating is negatively associated with adherence to the Mediterranean diet 122
Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers 121
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 121
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 120
Investigation of VvDXS function and its effects on muscat flavor levels 119
Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil 118
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 118
Sensory comparison of organically and conventionally produced scab-resistant apples 117
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 117
Sensory profiling of apple cultivars 116
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 116
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 116
Developing and applying post-harvest technological solutions for reducing food loss and waste along the EU supply chain: our contribution to the SISTERS project 115
Food neophobia and its relation with olfactory ability in common odour identification 115
Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection 115
APPLICATION OF A THERMAL ELECTRONIC NOSE FOR THE EVALUATION OF SHRIMPS DRYING TREATMENTS 114
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese 114
Characterization of strawberry genotypes by PTR-MS spectral fingerprinting 114
Odour profiling of apple cultivars and correlation with volatile compounds 114
Exploring the inter-individual variability in flavor release: preliminary results 114
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 113
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 112
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 112
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry 112
Advances in analysis of instrumental food sensory quality data 112
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 112
Totale 13.815
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Categoria #
all - tutte 152.798
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.273
Totale 157.071
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.239 0 271 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
2025/202614.355 737 430 2.206 3.171 896 759 2.301 435 1.194 1.109 619 498
2026/20271.125 474 651 0 0 0 0 0 0 0 0 0 0
Totale 32.485