IRIS
Gasperi, Flavia
 Distribuzione geografica
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Continente #
NA - Nord America 8.423
EU - Europa 1.508
AS - Asia 474
SA - Sud America 23
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 4
AF - Africa 2
Totale 10.442
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Nazione #
US - Stati Uniti d'America 8.391
IT - Italia 597
GB - Regno Unito 182
SE - Svezia 165
FI - Finlandia 157
BG - Bulgaria 150
CN - Cina 146
VN - Vietnam 88
SG - Singapore 86
UA - Ucraina 68
DE - Germania 57
JO - Giordania 52
TR - Turchia 32
RO - Romania 26
FR - Francia 23
AT - Austria 20
IN - India 17
PR - Porto Rico 17
ES - Italia 14
HK - Hong Kong 13
JP - Giappone 13
CA - Canada 12
BE - Belgio 10
CH - Svizzera 9
RU - Federazione Russa 9
BR - Brasile 6
PE - Perù 6
AU - Australia 5
IE - Irlanda 5
KR - Corea 5
NL - Olanda 5
CO - Colombia 4
IR - Iran 4
LK - Sri Lanka 4
CL - Cile 3
MX - Messico 3
NZ - Nuova Zelanda 3
PH - Filippine 3
PK - Pakistan 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AR - Argentina 2
BD - Bangladesh 2
EC - Ecuador 2
EU - Europa 2
NO - Norvegia 2
PL - Polonia 2
AE - Emirati Arabi Uniti 1
BA - Bosnia-Erzegovina 1
CZ - Repubblica Ceca 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 10.442
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Città #
Chandler 1.369
Fairfield 1.200
Ashburn 637
Princeton 581
Woodbridge 534
Houston 495
Seattle 473
Wilmington 451
Cambridge 351
San Mateo 291
Ann Arbor 273
Sofia 147
Helsinki 141
Trento 118
Beijing 111
Jacksonville 111
San Diego 110
New York 85
Como 68
London 63
Dong Ket 54
San Paolo di Civitate 47
Falls Church 46
Milan 37
Los Angeles 32
Norwalk 31
Fremont 30
Altamura 25
Timisoara 23
Favaro Veneto 21
Lawrence 21
Bornova 20
Rome 20
Kilburn 18
Singapore 18
Mayagüez 17
Trieste 15
Vienna 15
Washington 14
Boardman 13
Pozza 13
Chiswick 12
Dearborn 12
Council Bluffs 11
Shanghai 11
Toronto 10
Madrid 9
Sha Tin Wai 9
Verona 9
Bolzano 7
San Francisco 7
Augusta 6
Chicago 6
Menlo Park 6
Bologna 5
Bremen 5
Brussels 5
Cles 5
Dallas 5
Islington 5
Mezzolombardo 5
Phoenix 5
Prescot 5
Pune 5
Redmond 5
Redwood City 5
San Michele All'adige 5
Central 4
Clearwater 4
Colombo 4
Costa Mesa 4
Falkenstein 4
Forlì 4
Lima 4
Mouscron 4
Naples 4
Padova 4
Salt Lake City 4
São Paulo 4
Tavagnacco 4
Todoroki 4
Turin 4
Zurich 4
Acton 3
Bari 3
Bonndorf 3
Carosino 3
Düsseldorf 3
Florence 3
Hanoi 3
Hefei 3
Hounslow 3
Islamabad 3
Kemerovo 3
Leipzig 3
Malo 3
Manfredonia 3
Monfalcone 3
Nanjing 3
Pianezza 3
Totale 8.434
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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 124
Investigating the effect of artificial flavours and external information on consumer liking of apples 115
Food neophobia and its relation with olfaction 102
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
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations 84
Individual variability in the awareness of odors: demographic parameters and odor identification ability 82
Analysis of Breath by Proton Transfer Reaction Time of Flight Mass Spectrometry in Rats with Steatohepatitis Induced by High-fat Diet 82
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 82
Volatiles that encode host-plant quality in the grapevine moth 81
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese 81
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 81
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 80
A conjoint study on apple acceptability: sensory characteristics and nutritional information 80
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 77
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 76
A combined sensory-instrumental tool for apple quality evaluation 74
Food neophobia and its relation with olfactory ability in common odour identification. 73
Effects of the sound of the bite on apple perceived crispness and hardness 73
Assessment of Trentingrana Cheese Ageing by Proton Transfer Reaction-Mass Spectrometry and Chemometrics 73
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 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 71
Monitoring benzene formation from benzoate in model systems by proton transfer reaction-mass spectrometry 71
Arousal influences olfactory abilities in adults with different degree of food neophobia 71
Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection 70
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 70
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk 69
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 67
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 67
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry 67
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 66
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 65
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 65
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model 63
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 61
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 60
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 60
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 60
PTR-ToF-MS coupled with an automated sampling system and tailored data analysis for food studies: bioprocess monitoring, screening and nose-space analysis 60
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 60
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures 59
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) 59
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 57
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 56
Applicabilità del PTR-MS al controllo degli odori negli impianti per il trattamento dei rifiuti 55
Desorption Kinetics with PTR-MS: Isothermal Differential Desorption Kinetics from a Heterogeneous Inlet Surface at Ambient Pressure and a New Concept for Compound Identification 55
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 55
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 55
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 55
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters 54
Personality traits and gender influence liking and choice of food pungency 54
'Trentingrana' Cheese: Sensory Profiling 53
Factors influencing sweet taste in apple 53
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 53
In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing 52
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS 52
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilome 52
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 52
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 52
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 51
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 51
Rapid "breath-print" of liver cirrhosis by Proton Transfer Reaction Time of Flight Mass Spectrometry 51
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? 51
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 51
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 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
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 50
Application of ASCA modelling tools on a PDO hard cheese: Analysis of the effects on physical parameters of Trentingrana 50
PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients 49
Approcci di consumer science per la caratterizzazione varietale della mela 49
Dynamism of coffee aroma perception: a study combining real-time sensory and instrumental techniques 49
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 48
Proton Transfer Reaction Time-of-Flight Mass Spectrometry Monitoring of the Evolution of Volatile Compounds during Lactic Acid Fermentation of Milk 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
PTR-MS monitoring of odour emissions from composting plants 48
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 47
Characterization of major quantitative trait loci controlling berry and phenology-related traits 47
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 47
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 47
Apple flavor: linking sensory perception to volatile release and textural properties 47
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet 47
Exploring influences on food choice in a large population sample: the Italian taste project 47
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 46
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 46
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 46
Supercritical carbon dioxide pasteurization of coconut water, a sport drink with a high vitaminic and nutritional content 45
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 45
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 45
Acceptability of scab-resistant apple cultivars 45
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 45
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 45
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 44
Il ruolo del suono nella percezione della croccantezza della mela 44
PTR-TOF-MS analysis for influence of milk base supplementation on texture and headspace concentration of endogenous volatile compounds in yogurt 44
Individual variation in PROP status, fungiform papillae density and responsiveness to taste stimuli in a large population sample 44
Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post-harvest pathogens 44
Totale 6.141
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Categoria #
all - tutte 70.505
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.845
Totale 72.350
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201952 0 0 0 0 0 0 0 0 0 0 27 25
2019/20202.068 17 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
2023/20241.145 92 142 120 105 142 231 115 75 16 62 45 0
Totale 11.198