CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 15.010
EU - Europa 13.525
AS - Asia 1.991
AF - Africa 176
SA - Sud America 95
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 83
OC - Oceania 40
Totale 30.920
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Nazione #
US - Stati Uniti d'America 14.885
PL - Polonia 4.889
IT - Italia 3.454
DE - Germania 1.951
UA - Ucraina 874
CN - Cina 680
IE - Irlanda 530
SE - Svezia 338
RU - Federazione Russa 328
SG - Singapore 321
VN - Vietnam 319
GB - Regno Unito 268
FI - Finlandia 179
FR - Francia 166
JP - Giappone 122
CZ - Repubblica Ceca 103
HK - Hong Kong 103
CA - Canada 93
IN - India 92
KR - Corea 86
CI - Costa d'Avorio 80
EU - Europa 80
BE - Belgio 66
NL - Olanda 66
BR - Brasile 55
HU - Ungheria 51
MU - Mauritius 50
RO - Romania 48
TR - Turchia 46
ID - Indonesia 45
ES - Italia 34
CH - Svizzera 32
MY - Malesia 32
MX - Messico 27
TH - Thailandia 27
PH - Filippine 25
AU - Australia 23
IR - Iran 21
NO - Norvegia 18
TW - Taiwan 18
AT - Austria 17
NZ - Nuova Zelanda 17
GR - Grecia 16
HR - Croazia 15
PT - Portogallo 14
ZA - Sudafrica 13
PK - Pakistan 12
AR - Argentina 11
DK - Danimarca 10
IQ - Iraq 10
LT - Lituania 10
MA - Marocco 9
PE - Perù 8
SI - Slovenia 8
BG - Bulgaria 7
CL - Cile 7
CO - Colombia 7
LK - Sri Lanka 6
EE - Estonia 5
EG - Egitto 5
IL - Israele 5
SK - Slovacchia (Repubblica Slovacca) 4
SZ - Regno dello Swaziland 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AL - Albania 3
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
CU - Cuba 3
DZ - Algeria 3
IS - Islanda 3
LV - Lettonia 3
MD - Moldavia 3
NG - Nigeria 3
NP - Nepal 3
RS - Serbia 3
SC - Seychelles 3
UG - Uganda 3
AM - Armenia 2
BD - Bangladesh 2
EC - Ecuador 2
JO - Giordania 2
KZ - Kazakistan 2
LU - Lussemburgo 2
PS - Palestinian Territory 2
SA - Arabia Saudita 2
UY - Uruguay 2
VE - Venezuela 2
DO - Repubblica Dominicana 1
ET - Etiopia 1
GE - Georgia 1
GY - Guiana 1
KE - Kenya 1
KG - Kirghizistan 1
MK - Macedonia 1
MW - Malawi 1
PA - Panama 1
QA - Qatar 1
SY - Repubblica araba siriana 1
TJ - Tagikistan 1
UZ - Uzbekistan 1
Totale 30.920
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Città #
Warsaw 4.870
Jacksonville 1.470
Fairfield 1.218
Chandler 949
Woodbridge 705
Ashburn 691
Wilmington 687
Seattle 564
Dublin 526
Houston 511
Ann Arbor 467
New York 465
Buffalo 461
Cambridge 399
Olalla 382
San Mateo 378
Boardman 313
Dong Ket 307
Dearborn 301
Los Angeles 292
San Michele All'adige 287
Moscow 270
Beijing 243
Trento 224
Mülheim 198
Milan 190
Helsinki 163
Rome 155
Washington 122
Turin 109
Philadelphia 105
Redwood City 104
Mountain View 89
Singapore 89
Las Vegas 88
Brno 86
Hong Kong 86
Abidjan 79
Shanghai 74
Bologna 73
Bolzano 68
Guangzhou 63
Tokyo 63
Zhengzhou 60
Seoul 59
Brussels 57
Menlo Park 57
Mezzolombardo 52
Budapest 50
San Diego 45
Bari 42
Falkenstein 40
London 37
Verona 37
Padova 36
Florence 34
Naples 34
Amsterdam 33
Kitzingen 32
Redmond 32
Cles 31
Falls Church 31
Munich 31
Columbus 28
Palermo 28
Ottawa 27
Santa Clara 27
Dallas 26
Nanjing 25
Hefei 24
Augusta 23
Parma 21
Hangzhou 20
Kunming 20
Torino 20
Catania 19
Genoa 17
Phoenix 17
São Paulo 16
Jinan 15
Leawood 14
Modena 14
Wageningen 14
Affi 13
Frankfurt am Main 13
Messina 13
Taipei 13
Forlì 12
Salerno 12
Toronto 12
Trieste 12
Athens 11
Berlin 11
Clifton 11
Kuala Lumpur 11
Lappeenranta 11
Norwalk 11
Osaka 11
Chicago 10
Foggia 10
Totale 20.426
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Nome #
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 652
Il ruolo del suono nella percezione della croccantezza della mela 534
L'interazione multisensoriale nella percezione della texture della mela 352
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 351
A combined sensory-instrumental tool for apple quality evaluation 345
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 341
Permutation testing for validating PCA 323
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 321
Towards high throughput phenotyping of the multisensory space of apple quality 309
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 307
La percezione del gusto dolce nella mela 296
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 290
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 288
Food neophobia and its relation with olfaction 285
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 281
Multisensory modulation of texture perception in apples 272
Thinning via shading: the sensory quality of apples grown by a new technique 269
The sound of chewing and its influence on apple preference drivers 268
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 267
A consumer study of fresh juices containing berry fruits 266
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 266
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 263
Sensory comparison of organically and conventionally produced scab-resistant apples 262
Sensory profiling of apple cultivars 257
A combined sensory-instrumental approach for apple texture profiling 254
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 254
How does flavouring influence apple liking? 253
A conjoint study on apple acceptability: sensory characteristics and nutritional information 253
Personality traits and gender influence liking and choice of food pungency 252
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 246
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 245
Influence of different climatic conditions on the sensory quality of apples 244
Odour profiling of apple cultivars and correlation with volatile compounds 240
Individual variability in the awareness of odors: demographic parameters and odor identification ability 237
Effects of the sound of the bite on apple perceived crispness and hardness 237
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 237
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 236
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 236
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 235
Acceptability of scab-resistant apple cultivars 234
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 234
Effects of sensory characteristics and health information on acceptability of apples 233
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 232
Image analysis as support for sensory evaluation of food 231
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 226
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 222
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) 220
Contribution of sugars and volatile components to perceived sweetness of apple 220
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 216
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 216
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 214
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 213
Exploring influences on food choice in a large population sample: the Italian taste project 212
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 211
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 209
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 208
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 205
How is the smell of a picky eater? 204
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 201
Correlazioni tra composti volatili ed odori nella mela 201
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 200
Uno studio sulle interazioni multisensoriali nella mela 198
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 197
The multisensory dynamic experience that takes place when eating an apple 197
Food neophobia and its relation with olfactory ability in common odour identification 197
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 193
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 186
Investigating the effect of artificial flavours and external information on consumer liking of apples 186
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 186
Discriminant models based on sensory evaluations: single assessors versus panel average 185
Handling of individual differences in rating-based conjoint analysis 185
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 183
Interpretation, validation and segmentation of preference mapping models 179
Two-step procedure for classifying consumers in a L-structured data context 178
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 177
Two-step procedure for classifying consumers in a L-structured data context 170
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 168
Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese 166
Il controllo della qualità sensoriale 165
Mele resistenti ... all'assaggio 165
Studio delle relazioni tra composti volatili e descritori sensoriali 155
Valorizzazione sensoriale a supporto della sostenibilita’: il caso studio del miele millefiori trentino 151
Approcci di consumer science per la caratterizzazione varietale della mela 150
Finding and explaining clusters of consumers using the CLV approach 149
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 146
I vini naturali: percezione sensoriale e conoscenza del consumatore 143
Temporal dominance of sensations: a new tool to grasp multisensory interactions 143
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 142
Uso combinato della SPME/GC-MS e del PRT-MS per l'analisi dei composti volatili nel lampone 140
L'analisi descrittiva 136
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 135
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 135
La qualità sensoriale di tre formaggi trentini a crosta lavata 133
Individual differences in the awareness of odours 133
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 133
Il laboratorio sensoriale della Fondazione Mach. Studi sulla qualità dei prodotti e sulle risposte dei consumatori 131
Caratterizzazione aromatica con tecnica SPME (Solid Phase Micro-Extraction) in spazio di testa di formaggi Trentingrana rispetto ad altri similari 128
Individual sensitivity to critical oral sensations and effect on dynamic sensory perception: a case study on extra virgin olive oil 128
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 128
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 126
Totale 22.312
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Categoria #
all - tutte 106.014
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 106.014
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20205.445 0 0 613 890 444 712 499 605 682 380 361 259
2020/20214.938 384 511 293 399 335 541 505 241 573 193 507 456
2021/20222.269 157 582 86 174 84 181 120 294 195 125 194 77
2022/20235.865 211 52 422 425 620 735 272 517 1.015 438 821 337
2023/20244.935 356 425 686 523 514 464 126 195 196 338 316 796
2024/2025691 295 285 111 0 0 0 0 0 0 0 0 0
Totale 31.547