CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
EU - Europa 25.125
NA - Nord America 21.770
AS - Asia 9.663
SA - Sud America 865
AF - Africa 399
OC - Oceania 94
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 81
Continente sconosciuto - Info sul continente non disponibili 1
Totale 57.998
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Nazione #
US - Stati Uniti d'America 21.277
RU - Federazione Russa 5.697
IT - Italia 5.480
PL - Polonia 5.025
SG - Singapore 4.249
DE - Germania 2.442
FI - Finlandia 2.187
CN - Cina 2.092
VN - Vietnam 930
UA - Ucraina 893
HK - Hong Kong 660
BR - Brasile 623
FR - Francia 583
GB - Regno Unito 566
IE - Irlanda 548
SE - Svezia 393
NL - Olanda 350
KR - Corea 331
CA - Canada 267
IN - India 263
JP - Giappone 201
TR - Turchia 181
MX - Messico 170
CZ - Repubblica Ceca 135
ES - Italia 130
BE - Belgio 107
ID - Indonesia 101
BD - Bangladesh 95
EE - Estonia 84
PH - Filippine 84
ZA - Sudafrica 84
CI - Costa d'Avorio 83
EU - Europa 78
MY - Malesia 68
AR - Argentina 66
PK - Pakistan 63
AU - Australia 62
AT - Austria 60
HU - Ungheria 60
CH - Svizzera 56
RO - Romania 54
LT - Lituania 53
IQ - Iraq 51
MU - Mauritius 51
TH - Thailandia 45
MA - Marocco 37
EC - Ecuador 36
CL - Cile 31
CO - Colombia 31
NO - Norvegia 30
NZ - Nuova Zelanda 30
PT - Portogallo 30
TW - Taiwan 30
DK - Danimarca 29
GR - Grecia 27
VE - Venezuela 26
IR - Iran 24
NP - Nepal 23
PE - Perù 23
EG - Egitto 21
SA - Arabia Saudita 21
BJ - Benin 20
AE - Emirati Arabi Uniti 18
DZ - Algeria 18
IL - Israele 18
KE - Kenya 17
BG - Bulgaria 16
HR - Croazia 16
UZ - Uzbekistan 15
JO - Giordania 14
SI - Slovenia 14
AL - Albania 13
AZ - Azerbaigian 13
JM - Giamaica 13
KZ - Kazakistan 11
LV - Lettonia 11
NG - Nigeria 10
UY - Uruguay 10
CR - Costa Rica 9
LK - Sri Lanka 9
PY - Paraguay 9
TN - Tunisia 9
AM - Armenia 8
BO - Bolivia 8
ET - Etiopia 8
LB - Libano 7
KG - Kirghizistan 6
PA - Panama 6
SK - Slovacchia (Repubblica Slovacca) 6
TT - Trinidad e Tobago 6
BH - Bahrain 5
BY - Bielorussia 5
DO - Repubblica Dominicana 5
MD - Moldavia 5
RS - Serbia 5
SC - Seychelles 5
SY - Repubblica araba siriana 5
AO - Angola 4
HN - Honduras 4
IS - Islanda 4
Totale 57.912
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Città #
Warsaw 4.980
Helsinki 2.086
Ashburn 1.923
Singapore 1.881
Jacksonville 1.468
San Jose 1.345
Moscow 1.318
Fairfield 1.193
Dallas 953
Chandler 944
Woodbridge 689
Wilmington 679
New York 649
Los Angeles 638
Hong Kong 617
Buffalo 611
Beijing 590
Seattle 578
Dublin 535
Houston 531
Ann Arbor 466
Council Bluffs 404
Cambridge 393
Olalla 380
Milan 378
San Mateo 376
Boardman 317
Dong Ket 305
Dearborn 301
Rome 301
San Michele All'adige 286
Seoul 284
Rovereto 274
Trento 265
Hefei 244
Frankfurt am Main 201
Ho Chi Minh City 198
Mülheim 197
Lauterbourg 195
Munich 190
Turin 176
Hanoi 150
Washington 134
Orem 122
Tokyo 122
Philadelphia 110
Bologna 109
Redwood City 107
São Paulo 102
Brno 98
Las Vegas 94
Santa Clara 93
Guangzhou 91
Shanghai 91
London 90
Mountain View 89
Bolzano 87
Brussels 86
Chennai 85
Abidjan 82
Mexico City 79
Amsterdam 77
Falkenstein 77
Naples 77
Toronto 70
Denver 68
Zhengzhou 68
Bari 65
Phoenix 58
Florence 57
Menlo Park 57
Istanbul 56
Palermo 56
Verona 56
Budapest 52
Mezzolombardo 52
Turku 52
Montreal 51
Brooklyn 50
Johannesburg 50
Columbus 46
Ottawa 44
Padova 43
Poplar 43
San Diego 43
Stockholm 43
Assago 42
Atlanta 42
Chicago 42
Manchester 42
Parma 41
Nuremberg 39
Kuala Lumpur 37
Da Nang 36
Ankara 35
Hangzhou 34
Boston 33
Mumbai 33
Cles 32
Kitzingen 32
Totale 34.291
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Nome #
Consumer liking for juices based on berry fruit 2.012
Il ruolo del suono nella percezione della croccantezza della mela 1.206
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 779
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 642
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 633
L'interazione multisensoriale nella percezione della texture della mela 531
A combined sensory-instrumental tool for apple quality evaluation 515
La percezione del gusto dolce nella mela 490
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 454
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 433
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 429
Validating the Italian version of the Adult Picky Eating Questionnaire 429
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 428
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 418
Personality traits and gender influence liking and choice of food pungency 413
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 412
How does flavouring influence apple liking? 405
Towards high throughput phenotyping of the multisensory space of apple quality 404
Image analysis as support for sensory evaluation of food 404
Permutation testing for validating PCA 397
Multisensory modulation of texture perception in apples 395
A conjoint study on apple acceptability: sensory characteristics and nutritional information 392
Food neophobia and its relation with olfaction 390
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 389
The sound of chewing and its influence on apple preference drivers 388
Thinning via shading: the sensory quality of apples grown by a new technique 387
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 386
Acceptability of scab-resistant apple cultivars 379
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 378
Sensory comparison of organically and conventionally produced scab-resistant apples 374
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 373
Contribution of sugars and volatile components to perceived sweetness of apple 371
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 367
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 367
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 366
How is the smell of a picky eater? 365
European consumers' involvement with date labels and implications for household food waste 364
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 362
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 360
Effects of the sound of the bite on apple perceived crispness and hardness 358
A consumer study of fresh juices containing berry fruits 357
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 357
Influence of different climatic conditions on the sensory quality of apples 353
A combined sensory-instrumental approach for apple texture profiling 352
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 351
Sensory profiling of apple cultivars 346
Correlazioni tra composti volatili ed odori nella mela 343
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 340
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 339
Valorizzazione sensoriale a supporto della biodiversità: il caso studio del miele millefiori trentino 335
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 334
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 331
The multisensory dynamic experience that takes place when eating an apple 328
Individual variability in the awareness of odors: demographic parameters and odor identification ability 327
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 326
Odour profiling of apple cultivars and correlation with volatile compounds 322
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 320
Effects of sensory characteristics and health information on acceptability of apples 317
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 317
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 315
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 315
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 314
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 312
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 306
Food neophobia and its relation with olfactory ability in common odour identification 305
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 304
Uno studio sulle interazioni multisensoriali nella mela 303
Exploring influences on food choice in a large population sample: the Italian taste project 295
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 295
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 293
Investigating the effect of artificial flavours and external information on consumer liking of apples 290
Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS) 287
I vini naturali: percezione sensoriale e conoscenza del consumatore 282
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 282
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 281
Temporal dominance of sensations: a new tool to grasp multisensory interactions 279
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 275
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 272
Discriminant models based on sensory evaluations: single assessors versus panel average 266
Studio delle relazioni tra composti volatili e descritori sensoriali 262
Handling of individual differences in rating-based conjoint analysis 261
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 257
Il controllo della qualità sensoriale 257
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana 255
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 253
Mele resistenti ... all'assaggio 251
Valorization of traditional Italian walnut (Juglans regia L.) production: genetic, nutritional and sensory characterization of locally grown varieties in the Trentino region 248
Interpretation, validation and segmentation of preference mapping models 246
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 245
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 245
Two-step procedure for classifying consumers in a L-structured data context 243
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 242
Approcci di consumer science per la caratterizzazione varietale della mela 242
The multisensory perception of sweetness in apple 241
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 241
Two-step procedure for classifying consumers in a L-structured data context 240
Insect-based feed in aquaculture: a consumer attitudes study 239
La qualità sensoriale di tre formaggi trentini a crosta lavata 239
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 238
L'analisi descrittiva 236
Totale 36.792
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Categoria #
all - tutte 189.349
article - articoli 70.007
book - libri 0
conference - conferenze 108.476
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 10.866
Totale 378.698
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.150 0 0 0 0 0 0 0 0 0 193 503 454
2021/20222.253 155 578 85 174 84 181 119 293 192 123 193 76
2022/20235.842 211 52 420 424 617 733 271 512 1.012 437 818 335
2023/20244.925 355 424 684 522 514 464 126 195 196 337 316 792
2024/202511.103 295 285 221 831 558 324 573 532 939 579 5.338 628
2025/202616.917 1.438 1.541 1.511 1.651 2.315 1.369 2.519 915 2.659 999 0 0
Totale 58.710