IRIS
Endrizzi, Isabella
 Distribuzione geografica
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Continente #
NA - Nord America 3.515
EU - Europa 826
AS - Asia 695
OC - Oceania 7
SA - Sud America 6
Continente sconosciuto - Info sul continente non disponibili 2
AF - Africa 1
Totale 5.052
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Nazione #
US - Stati Uniti d'America 3.507
SG - Singapore 405
IT - Italia 366
CN - Cina 153
GB - Regno Unito 80
FI - Finlandia 77
SE - Svezia 67
BG - Bulgaria 52
VN - Vietnam 42
JO - Giordania 37
RU - Federazione Russa 37
DE - Germania 31
FR - Francia 26
ID - Indonesia 23
UA - Ucraina 17
AT - Austria 15
RO - Romania 15
ES - Italia 13
IN - India 10
PK - Pakistan 7
CA - Canada 6
AU - Australia 5
BE - Belgio 5
CZ - Repubblica Ceca 5
NL - Olanda 5
IE - Irlanda 4
HK - Hong Kong 3
LK - Sri Lanka 3
TR - Turchia 3
AR - Argentina 2
CH - Svizzera 2
EU - Europa 2
JP - Giappone 2
LT - Lituania 2
MX - Messico 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
AE - Emirati Arabi Uniti 1
BD - Bangladesh 1
BR - Brasile 1
CL - Cile 1
EC - Ecuador 1
EE - Estonia 1
GE - Georgia 1
IR - Iran 1
MD - Moldavia 1
MY - Malesia 1
PE - Perù 1
PT - Portogallo 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SY - Repubblica araba siriana 1
UG - Uganda 1
UZ - Uzbekistan 1
Totale 5.052
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Città #
Chandler 583
Fairfield 370
Singapore 322
Santa Clara 242
Ashburn 241
Columbus 210
Princeton 189
Woodbridge 156
Wilmington 148
San Mateo 145
Seattle 136
Houston 133
Ann Arbor 109
Cambridge 109
Helsinki 69
Beijing 66
Sofia 51
Trento 40
San Diego 37
Jacksonville 34
Moscow 34
New York 33
Milan 29
Dong Ket 26
Jakarta 23
Los Angeles 23
London 22
Falls Church 20
Como 19
San Paolo di Civitate 17
Udine 16
Timisoara 15
Shanghai 14
Favaro Veneto 13
Mezzolombardo 13
Rome 12
Altamura 10
Dallas 10
Fremont 10
Lawrence 10
Trieste 10
Vienna 10
Bolzano 9
Madrid 9
Norwalk 9
Munich 8
Paris 8
Turin 8
Council Bluffs 7
Kilburn 7
Naples 7
Pozza 7
Faisalabad 6
Washington 6
Bologna 5
Brno 5
Cologno Monzese 5
Guangzhou 5
San Francisco 5
Chiswick 4
Dearborn 4
Phoenix 4
Pune 4
Toronto 4
Bari 3
Boardman 3
Carosino 3
Changsha 3
Cles 3
Colombo 3
Falkenstein 3
Jiaxing 3
Lavis 3
Shenzhen 3
Augusta 2
Bacoli 2
Blenheim 2
Brussels 2
Casnate Con Bernate 2
Catania 2
Central 2
Chicago 2
Châtillon-sur-Seine 2
Comabbio 2
Erzincan 2
Formigine 2
Genoa 2
Gijón 2
Gunzenhausen 2
Hanoi 2
Hounslow 2
Innsbruck 2
Kunming 2
Lappeenranta 2
Laurel 2
Leuven 2
Livorno 2
Lurano 2
Manchester 2
Marano Vicentino 2
Totale 3.997
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 155
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 136
Investigating the effect of artificial flavours and external information on consumer liking of apples 124
Food neophobia and its relation with olfaction 114
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 95
A conjoint study on apple acceptability: sensory characteristics and nutritional information 94
A combined sensory-instrumental tool for apple quality evaluation 91
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese 87
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 87
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 86
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 85
Arousal influences olfactory abilities in adults with different degree of food neophobia 84
Effects of the sound of the bite on apple perceived crispness and hardness 82
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 81
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 80
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 78
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 76
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model 76
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 75
Application of ASCA modelling tools on a PDO hard cheese: Analysis of the effects on physical parameters of Trentingrana 71
Il ruolo della conoscenza nella percezione del consumatore del pesce alimentato a base di insetti 69
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 69
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 67
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? 67
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 65
La percezione del bosco da parte degli abitanti della città di Trento 64
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 63
Personality traits and gender influence liking and choice of food pungency 61
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 61
Approcci di consumer science per la caratterizzazione varietale della mela 59
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 59
Acceptability of scab-resistant apple cultivars 58
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 56
Exploring influences on food choice in a large population sample: the Italian taste project 56
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 56
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 54
Il ruolo del suono nella percezione della croccantezza della mela 53
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 53
Assessing panel performances in an incomplete block design dataset from descriptive analysis: a case study on Trentingrana cheese 53
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception 53
Interpretation, validation and segmentation of preference mapping models 52
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 52
Cheeses presented as mountain pasture products are always preferred by the consumers 52
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 50
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 49
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 48
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 47
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 47
Il prodotto d'alpeggio e la percezione del consumatore 47
Odour profiling of apple cultivars and correlation with volatile compounds 46
A combined sensory-instrumental approach for apple texture profiling 45
Sensory profiling of apple cultivars 43
Determination of the aromatic fraction in raspberry.= FT Determinazione della frazione aromatica nel lampone 42
Sensory comparison of organically and conventionally produced scab-resistant apples 41
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 41
Contribution of sugars and volatile components to perceived sweetness of apple 39
Individual sensitivity to critical oral sensations and effect on dynamic sensory perception: a case study on extra virgin olive oil 39
Dolcezza e croccantezza influenzano il gradimento della mela 37
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 37
Validating the Italian version of the Adult Picky Eating Questionnaire 36
Predicting odour attributes in apple from SPME/GC-MS data 36
Correlazioni tra composti volatili ed odori nella mela 36
The multisensory perception of sweetness in apple 35
The effect of milk storage conditions on the volatile compounds profile of Trentingrana cheese: headspace analysis by PTR-ToF-MS and GC-MS 35
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana 35
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 34
Uno studio sulle interazioni multisensoriali nella mela 34
Intercorrelazione fra dati sensoriali e strumentali per lo studio del profilo aromatico del Trentingrana 34
La caratterizzazione varietale della mela attraverso approcci sensoriali 34
Does Milk Treatment before Cheesemaking Affect Microbial and Chemical Traits of Ripened Cheese? Grana Trentino as a Case Study 34
Influence of different climatic conditions on the sensory quality of apples 33
Relationship between sensory attributes, (Dis) liking and volatile organic composition of gorgonzola PDO cheese 33
Insect-based Feed for Aquaculture Products: An Investigation of Italian Consumers Level of Consciousness and Acceptance 33
Supercritical Pasteurization: microbiological and sensory diversities between fresh and treated apple juice 31
How does flavouring influence apple liking? 31
Image analysis as support for sensory evaluation of food 31
Thinning via shading: the sensory quality of apples grown by a new technique 31
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 31
Italian consumer segmentation according to sensory and hedonic responses on real foods 31
Uso combinato della SPME/GC-MS e del PRT-MS per l'analisi dei composti volatili nel lampone 31
Developing and applying post-harvest technological solutions for reducing food loss and waste along the EU supply chain: our contribution to the SISTERS project 29
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 29
Individual genetic differences in soapy flavour perception shape consumers' preferences for blue cheese 29
I formaggi di malga: la parola ai consumatori 28
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 28
Towards high throughput phenotyping of the multisensory space of apple quality 28
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 28
The sensory quality control system of Trentingrana cheese: A synergy between production and research 28
Volatile organic compounds in Gorgonzola cheese and their relationship with sensory descriptors and consumers’ liking 28
Studio delle relazioni tra composti volatili e descritori sensoriali 27
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 27
Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region 26
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation Foods 2022, 11, 5 25
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 25
Individual differences in the awareness of odours 25
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 25
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 24
Consumers’ barriers towards bio-based and home compostable packaging 22
Mele resistenti ... all'assaggio 22
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 22
Totale 5.131
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Categoria #
all - tutte 32.230
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 794
Totale 33.024
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020563 0 0 0 0 0 25 119 102 86 107 87 37
2020/2021859 93 117 85 62 50 113 66 56 35 65 51 66
2021/2022943 77 119 8 19 58 18 52 231 38 55 67 201
2022/20231.191 132 146 27 164 91 210 13 79 188 23 83 35
2023/2024625 46 53 45 70 55 103 45 50 5 32 34 87
2024/20251.113 28 24 118 434 192 317 0 0 0 0 0 0
Totale 5.378