IRIS
Aprea, Eugenio
 Distribuzione geografica
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Continente #
NA - Nord America 8.462
EU - Europa 2.232
AS - Asia 1.477
SA - Sud America 22
AF - Africa 15
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 4
Totale 12.223
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Nazione #
US - Stati Uniti d'America 8.439
SG - Singapore 917
IT - Italia 737
DE - Germania 655
CN - Cina 285
GB - Regno Unito 176
FI - Finlandia 143
SE - Svezia 125
BG - Bulgaria 123
RU - Federazione Russa 84
VN - Vietnam 63
JO - Giordania 47
ID - Indonesia 44
TR - Turchia 32
FR - Francia 30
IN - India 28
RO - Romania 27
AT - Austria 24
UA - Ucraina 20
CA - Canada 18
BE - Belgio 16
PK - Pakistan 16
ES - Italia 15
JP - Giappone 13
NL - Olanda 13
CZ - Repubblica Ceca 12
GR - Grecia 8
HK - Hong Kong 8
MA - Marocco 7
AU - Australia 6
CH - Svizzera 6
PE - Perù 6
LK - Sri Lanka 5
NZ - Nuova Zelanda 5
BR - Brasile 4
CO - Colombia 4
IE - Irlanda 4
IR - Iran 4
TN - Tunisia 4
CL - Cile 3
EC - Ecuador 3
MX - Messico 3
NO - Norvegia 3
PH - Filippine 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
AR - Argentina 2
BD - Bangladesh 2
CR - Costa Rica 2
EE - Estonia 2
EU - Europa 2
LT - Lituania 2
NG - Nigeria 2
PL - Polonia 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
GE - Georgia 1
IQ - Iraq 1
KR - Corea 1
LU - Lussemburgo 1
MD - Moldavia 1
MW - Malawi 1
MY - Malesia 1
NP - Nepal 1
PT - Portogallo 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
TW - Taiwan 1
UG - Uganda 1
Totale 12.223
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Città #
Chandler 1.166
Fairfield 1.053
Singapore 698
Ashburn 553
Columbus 522
Santa Clara 514
Princeton 498
Woodbridge 471
Houston 425
Seattle 419
Wilmington 407
Cambridge 328
San Mateo 273
Ann Arbor 239
Helsinki 131
Trento 131
Beijing 121
Sofia 120
San Diego 94
Moscow 80
New York 76
Como 70
Uhlingen-Birkendorf 65
London 56
Falls Church 46
Milan 43
Jakarta 42
Dong Ket 40
San Paolo di Civitate 39
Los Angeles 38
Fremont 30
Jacksonville 29
Norwalk 29
Timisoara 23
Toenisvorst 23
Altamura 20
Bornova 20
Naples 20
Shanghai 19
Rome 17
Trieste 17
Udine 17
Council Bluffs 16
Dallas 16
Kilburn 16
Vienna 15
Mezzolombardo 14
Toronto 14
Faisalabad 13
Brno 12
Favaro Veneto 12
Munich 12
Pozza 12
Boardman 11
Chiswick 11
San Francisco 11
Washington 11
Florence 10
Madrid 10
Bologna 9
Bolzano 9
Delhi 9
Turin 9
Verona 9
Paris 8
Lawrence 7
Phoenix 7
Agadir 6
Augusta 6
Lappeenranta 6
Latina 6
Leuven 6
Redwood City 6
Brussels 5
Chicago 5
Cologno Monzese 5
Colombo 5
Hefei 5
Hong Kong 5
Islington 5
Reading 5
Redmond 5
Bari 4
Cavalese 4
Cerro al Lambro 4
Clearwater 4
Cles 4
Dearborn 4
Forlì 4
Guangzhou 4
Hounslow 4
Lima 4
Livorno 4
Mouscron 4
Nanjing 4
Padova 4
Prescot 4
Pune 4
Shenzhen 4
Sidi Bou Saïd 4
Totale 9.458
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Nome #
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 337
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 328
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
Analysis of Breath by Proton Transfer Reaction Time of Flight Mass Spectrometry in Rats with Steatohepatitis Induced by High-fat Diet 103
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 95
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations 95
A conjoint study on apple acceptability: sensory characteristics and nutritional information 94
A combined sensory-instrumental tool for apple quality evaluation 91
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 91
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 90
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 89
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
Assessment of Trentingrana Cheese Ageing by Proton Transfer Reaction-Mass Spectrometry and Chemometrics 83
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 83
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
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 81
Food neophobia and its relation with olfactory ability in common odour identification. 80
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 80
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape 79
Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection 78
Monitoring benzene formation from benzoate in model systems by proton transfer reaction-mass spectrometry 78
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 78
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk 77
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
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry 75
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 75
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 74
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
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 69
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) 69
Applicabilità del PTR-MS al controllo degli odori negli impianti per il trattamento dei rifiuti 68
Prickly Pear Seed Oil Extraction, Chemical Characterization and Potential Health Benefits 68
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
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 66
A Deep Learning Approach for Estimating the Rind Thickness of Trentingrana Cheese from Images 65
Mass spectrometry: principles and instrumentation 65
Desorption Kinetics with PTR-MS: Isothermal Differential Desorption Kinetics from a Heterogeneous Inlet Surface at Ambient Pressure and a New Concept for Compound Identification 65
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 65
Sweeter with less sugar: the case of apples and apple juices from FEM apple collection 65
Refined measurements of Henry’s law constant of terpenes with inert gas stripping coupled with PTR-MS 64
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 64
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures 63
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 62
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters 62
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 61
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 61
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 61
Factors influencing sweet taste in apple 60
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 60
Overview of Dekkera bruxellensis behaviour in an ethanol-rich environment using untargeted and targeted metabolomic approaches 60
Nectarine volatilome response to fresh-cutting and storage 59
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS 59
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
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 58
Rapid "breath-print" of liver cirrhosis by Proton Transfer Reaction Time of Flight Mass Spectrometry 58
Acceptability of scab-resistant apple cultivars 58
An Italian Population-Based Study of the Prevalence of Olfactory Impairment 58
In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing 57
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 57
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet 57
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release 56
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 56
PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients 56
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 56
PTR-TOF-MS Monitoring of in Vitro and in Vivo Flavour Release in Cereal Bars with Varying Sugar Composition 56
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 56
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 56
Exploring influences on food choice in a large population sample: the Italian taste project 56
PTR-MS monitoring of odour emissions from composting plants 56
Proton Transfer Reaction Time-of-Flight Mass Spectrometry Monitoring of the Evolution of Volatile Compounds during Lactic Acid Fermentation of Milk 55
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 55
Apple pathogens: Organic essential oils as an alternative solution 55
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 54
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 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
Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post-harvest pathogens 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
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 53
Supercritical carbon dioxide pasteurization of coconut water, a sport drink with a high vitaminic and nutritional content 52
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 52
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 52
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 52
Mass spectrometry: principles and instrumentation 52
Cheeses presented as mountain pasture products are always preferred by the consumers 52
Meet Our Editorial Board Member: 52
PTR-TOF-MS analysis for influence of milk base supplementation on texture and headspace concentration of endogenous volatile compounds in yogurt 51
Totale 7.428
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Categoria #
all - tutte 77.243
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 3.792
Totale 81.035
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.976 0 0 0 0 0 82 464 399 355 335 204 137
2020/20211.961 117 304 199 204 105 296 83 165 58 193 92 145
2021/20222.081 135 242 22 42 116 81 89 502 95 136 118 503
2022/20232.524 325 249 39 293 249 421 17 215 358 72 214 72
2023/20241.945 95 124 92 142 713 188 120 84 11 57 89 230
2024/20252.341 69 50 190 980 336 716 0 0 0 0 0 0
Totale 12.935