IRIS
Gasperi, Flavia
 Distribuzione geografica
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Continente #
NA - Nord America 20.213
AS - Asia 8.221
EU - Europa 5.309
SA - Sud America 2.276
Continente sconosciuto - Info sul continente non disponibili 893
AF - Africa 211
OC - Oceania 31
Totale 37.154
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Nazione #
US - Stati Uniti d'America 19.624
SG - Singapore 3.328
IT - Italia 1.851
BR - Brasile 1.772
VN - Vietnam 1.664
CN - Cina 1.438
RU - Federazione Russa 741
FR - Francia 478
KR - Corea 410
GB - Regno Unito 365
LV - Lettonia 340
FI - Finlandia 288
SE - Svezia 267
CA - Canada 254
DE - Germania 234
IN - India 191
HK - Hong Kong 190
BD - Bangladesh 187
AR - Argentina 183
ID - Indonesia 173
BG - Bulgaria 151
JP - Giappone 108
MX - Messico 104
EC - Ecuador 101
UA - Ucraina 98
ES - Italia 89
NL - Olanda 75
TR - Turchia 75
ZA - Sudafrica 69
PL - Polonia 67
CO - Colombia 62
JO - Giordania 59
IQ - Iraq 56
AT - Austria 47
PK - Pakistan 47
VE - Venezuela 41
IL - Israele 39
JM - Giamaica 39
CL - Cile 37
CR - Costa Rica 32
PY - Paraguay 32
RO - Romania 31
BE - Belgio 30
CH - Svizzera 30
PH - Filippine 28
HN - Honduras 27
PR - Porto Rico 27
SA - Arabia Saudita 26
UZ - Uzbekistan 26
MY - Malesia 25
PE - Perù 24
SC - Seychelles 23
SV - El Salvador 22
IE - Irlanda 21
TT - Trinidad e Tobago 21
MA - Marocco 20
KE - Kenya 19
TH - Thailandia 19
DK - Danimarca 18
AU - Australia 17
EG - Egitto 16
NI - Nicaragua 16
TW - Taiwan 16
DZ - Algeria 15
UY - Uruguay 15
GT - Guatemala 14
NZ - Nuova Zelanda 14
CZ - Repubblica Ceca 13
NP - Nepal 13
TN - Tunisia 13
AE - Emirati Arabi Uniti 11
AZ - Azerbaigian 11
CW - ???statistics.table.value.countryCode.CW??? 11
LT - Lituania 11
OM - Oman 11
DO - Repubblica Dominicana 10
EE - Estonia 10
GR - Grecia 10
RS - Serbia 9
AL - Albania 8
BH - Bahrain 8
BO - Bolivia 8
IR - Iran 8
KW - Kuwait 7
SN - Senegal 7
KZ - Kazakistan 6
LK - Sri Lanka 6
AM - Armenia 5
ET - Etiopia 5
GE - Georgia 5
GP - Guadalupe 5
NO - Norvegia 5
BB - Barbados 4
BS - Bahamas 4
KH - Cambogia 4
MD - Moldavia 4
BA - Bosnia-Erzegovina 3
BW - Botswana 3
GA - Gabon 3
HR - Croazia 3
Totale 36.210
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Città #
Ashburn 2.258
Singapore 1.829
San Jose 1.369
Chandler 1.356
Fairfield 1.190
Dallas 1.134
Council Bluffs 882
Santa Clara 745
Columbus 657
Princeton 581
Woodbridge 533
Ho Chi Minh City 530
Houston 517
Seattle 483
Wilmington 461
Seoul 397
Hanoi 368
Moscow 364
Cambridge 352
Riga 339
The Dalles 303
Beijing 297
San Mateo 289
Lauterbourg 286
Ann Arbor 271
New York 268
Los Angeles 260
Milan 250
Helsinki 224
Trento 219
São Paulo 157
Hong Kong 146
Sofia 146
Jacksonville 123
Rome 122
Chicago 117
San Diego 116
Phoenix 106
Orem 101
North Bergen 99
London 93
Buffalo 91
Da Nang 90
Tokyo 71
Como 68
Munich 67
Jakarta 63
Haiphong 61
Boardman 57
Toronto 57
Bologna 56
Dong Ket 54
Rio de Janeiro 54
Warsaw 52
Brooklyn 51
Atlanta 48
Montreal 48
Falls Church 46
Hefei 45
Naples 45
San Paolo di Civitate 45
Guangzhou 44
Verona 44
Belo Horizonte 43
Mexico City 41
Shanghai 41
Redondo Beach 40
San Francisco 40
Frankfurt am Main 39
Chennai 38
Guayaquil 37
Nuremberg 36
Brasília 35
Curitiba 35
Washington 34
Denver 33
Turku 32
Johannesburg 31
Norwalk 31
Vienna 31
Fremont 30
Turin 30
Thái Bình 29
Hải Dương 28
Quito 27
Altamura 25
Biên Hòa 25
Florence 25
Manchester 25
Mumbai 24
Porto Alegre 24
San José 24
Philadelphia 23
Salt Lake City 23
Tashkent 23
Timisoara 23
Charlotte 22
Palermo 22
Shenzhen 22
Favaro Veneto 21
Totale 22.707
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 258
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 217
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 214
Analysis of Breath by Proton Transfer Reaction Time of Flight Mass Spectrometry in Rats with Steatohepatitis Induced by High-fat Diet 213
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 209
A combined sensory-instrumental tool for apple quality evaluation 208
A Deep Learning Approach for Estimating the Rind Thickness of Trentingrana Cheese from Images 200
Characterization of major quantitative trait loci controlling berry and phenology-related traits 198
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 185
Acceptability of scab-resistant apple cultivars 185
Food neophobia and its relation with olfaction 185
A conjoint study on apple acceptability: sensory characteristics and nutritional information 181
A school-based intervention to foster adherence to the Mediterranean diet in adolescents: the PROMEDLIFE project 179
Reshaping grapevine canopy management under climate change scenarios: the role of conservative summer pruning on leaf physiology, berry microclimate, wine aromatic and sensory profile 178
Arousal influences olfactory abilities in adults with different degree of food neophobia 178
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 177
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 177
Application of ASCA modelling tools on a PDO hard cheese: Analysis of the effects on physical parameters of Trentingrana 173
Applicabilità del PTR-MS al controllo degli odori negli impianti per il trattamento dei rifiuti 172
Investigating the effect of artificial flavours and external information on consumer liking of apples 172
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 172
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model 172
An Italian Population-Based Study of the Prevalence of Olfactory Impairment 171
Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post-harvest pathogens 170
Caratterizzazione di oli monovarietali della Toscana 167
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 166
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 164
Approcci di consumer science per la caratterizzazione varietale della mela 164
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 164
Apple flavor: linking sensory perception to volatile release and textural properties 163
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 163
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 161
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS 161
'Trentingrana' Cheese: Sensory Profiling 160
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape 160
Analisi delle proprietà acustico-meccaniche della tessitura della mela 160
Application of a functionalized thermal electronic nose for volatile-based discrimination of shrimp drying techniques 158
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 158
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 158
European consumers' involvement with date labels and implications for household food waste 156
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 156
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 156
Comparative study of supercritical CO₂, hot air and freeze-drying techniques on shrimp quality attributes 156
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 155
Volatiles that encode host-plant quality in the grapevine moth 154
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 152
Effects of the sound of the bite on apple perceived crispness and hardness 151
Assessment of Trentingrana Cheese Ageing by Proton Transfer Reaction-Mass Spectrometry and Chemometrics 151
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 151
A combined sensory-instrumental approach for apple texture profiling 150
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 148
Effect of hot water treatment on peach volatile emission and Monilinia fructicola development 148
Assessing panel performances in an incomplete block design dataset from descriptive analysis: a case study on Trentingrana cheese 148
Sulfides: chemical ionization induced fragmentation studied with Proton Transfer Reaction-Mass Spectrometry and density functional calculations 148
A bootstrap-based approach for sample size calculation when traditional estimations are not possible 147
Individual variability in the awareness of odors: demographic parameters and odor identification ability 147
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 147
Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region 145
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 145
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 144
Apple pathogens: Organic essential oils as an alternative solution 144
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 143
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 143
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception 143
Adult picky eating is negatively associated with adherence to the Mediterranean diet 142
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? 142
In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing 141
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 141
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 141
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 141
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 140
Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers 139
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 139
Developing and applying post-harvest technological solutions for reducing food loss and waste along the EU supply chain: our contribution to the SISTERS project 138
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 138
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 138
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS 137
Sensory comparison of organically and conventionally produced scab-resistant apples 136
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 136
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures 135
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 135
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 134
Food neophobia and its relation with olfactory ability in common odour identification 134
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations 134
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 134
APPLICATION OF A THERMAL ELECTRONIC NOSE FOR THE EVALUATION OF SHRIMPS DRYING TREATMENTS 133
Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil 133
Investigation of VvDXS function and its effects on muscat flavor levels 132
Sensory profiling of apple cultivars 132
Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection 131
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry 131
Advances in analysis of instrumental food sensory quality data 130
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 130
Odour profiling of apple cultivars and correlation with volatile compounds 129
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 128
Beyond food neophobia: The link with orthonasal and retronasal olfaction 127
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 126
Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations 126
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 126
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese 125
Totale 15.533
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Categoria #
all - tutte 167.521
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.706
Totale 172.227
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.876 0 0 0 0 111 79 117 539 92 191 156 591
2022/20232.924 382 302 44 349 302 497 19 235 411 62 248 73
2023/20241.422 91 140 120 105 142 226 115 75 16 62 88 242
2024/20255.559 64 48 182 1.096 390 801 146 320 782 840 400 490
2025/202614.315 731 429 2.200 3.164 894 756 2.296 435 1.189 1.108 619 494
2026/20275.884 472 671 1.849 2.435 457 0 0 0 0 0 0 0
Totale 37.154