CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 25.691
EU - Europa 25.506
AS - Asia 9.951
SA - Sud America 873
AF - Africa 400
OC - Oceania 97
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 81
Continente sconosciuto - Info sul continente non disponibili 1
Totale 62.600
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Nazione #
US - Stati Uniti d'America 25.154
RU - Federazione Russa 5.727
IT - Italia 5.692
PL - Polonia 5.030
SG - Singapore 4.303
DE - Germania 2.450
FI - Finlandia 2.195
CN - Cina 2.133
VN - Vietnam 934
UA - Ucraina 893
HK - Hong Kong 668
BR - Brasile 629
FR - Francia 590
GB - Regno Unito 577
IE - Irlanda 549
SE - Svezia 461
NL - Olanda 357
KR - Corea 334
CA - Canada 299
IN - India 266
BD - Bangladesh 257
JP - Giappone 202
TR - Turchia 184
MX - Messico 171
CZ - Repubblica Ceca 136
ES - Italia 135
BE - Belgio 108
ID - Indonesia 103
PH - Filippine 86
EE - Estonia 84
ZA - Sudafrica 84
CI - Costa d'Avorio 83
EU - Europa 78
MY - Malesia 70
AR - Argentina 67
AU - Australia 65
PK - Pakistan 63
AT - Austria 62
HU - Ungheria 60
CH - Svizzera 58
LT - Lituania 56
RO - Romania 54
IQ - Iraq 51
MU - Mauritius 51
TH - Thailandia 45
MA - Marocco 37
EC - Ecuador 36
CL - Cile 31
CO - Colombia 31
GR - Grecia 31
NO - Norvegia 30
NZ - Nuova Zelanda 30
PT - Portogallo 30
TW - Taiwan 30
DK - Danimarca 29
VE - Venezuela 27
NP - Nepal 25
IR - Iran 24
PE - Perù 23
EG - Egitto 21
SA - Arabia Saudita 21
BJ - Benin 20
BG - Bulgaria 19
AE - Emirati Arabi Uniti 18
DZ - Algeria 18
IL - Israele 18
KE - Kenya 17
HR - Croazia 16
UZ - Uzbekistan 15
JM - Giamaica 14
JO - Giordania 14
SI - Slovenia 14
AL - Albania 13
AZ - Azerbaigian 13
KZ - Kazakistan 11
LV - Lettonia 11
CR - Costa Rica 10
NG - Nigeria 10
UY - Uruguay 10
LK - Sri Lanka 9
PY - Paraguay 9
TN - Tunisia 9
AM - Armenia 8
BO - Bolivia 8
ET - Etiopia 8
LB - Libano 7
TT - Trinidad e Tobago 7
HN - Honduras 6
KG - Kirghizistan 6
MD - Moldavia 6
PA - Panama 6
RS - Serbia 6
SK - Slovacchia (Repubblica Slovacca) 6
SV - El Salvador 6
BH - Bahrain 5
BY - Bielorussia 5
DO - Repubblica Dominicana 5
SC - Seychelles 5
SY - Repubblica araba siriana 5
AO - Angola 4
Totale 62.507
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Città #
Warsaw 4.980
Council Bluffs 3.495
Helsinki 2.090
Ashburn 1.977
Singapore 1.896
San Jose 1.503
Jacksonville 1.469
Moscow 1.324
Fairfield 1.193
Dallas 972
Chandler 944
Woodbridge 690
New York 680
Wilmington 679
Los Angeles 655
Buffalo 625
Hong Kong 625
Beijing 599
Seattle 579
Houston 538
Dublin 535
Ann Arbor 466
Cambridge 394
Milan 393
Olalla 380
San Mateo 376
Boardman 318
Rome 317
Dong Ket 305
Dearborn 301
San Michele All'adige 286
Seoul 285
Rovereto 279
Trento 266
Hefei 245
Frankfurt am Main 202
Ho Chi Minh City 200
Mülheim 197
Lauterbourg 196
Munich 193
Columbus 187
Turin 184
Hanoi 150
Washington 135
Orem 125
Bologna 123
Tokyo 122
Philadelphia 115
Santa Clara 109
Redwood City 107
São Paulo 103
Las Vegas 101
Brno 98
London 93
Shanghai 93
Guangzhou 91
Mountain View 89
Bolzano 87
Brussels 87
Chennai 85
Naples 85
Toronto 83
Abidjan 82
Mexico City 79
Amsterdam 77
Falkenstein 77
Bari 72
Denver 72
Zhengzhou 68
Palermo 61
Istanbul 59
Phoenix 59
Florence 58
Menlo Park 57
Verona 57
Turku 56
Brooklyn 54
Montreal 53
Budapest 52
Mezzolombardo 52
Johannesburg 50
Atlanta 48
Poplar 46
Ottawa 45
Chicago 44
San Diego 44
Stockholm 44
Manchester 43
Padova 43
Assago 42
Parma 41
Nuremberg 40
Kuala Lumpur 37
Da Nang 36
Ankara 35
Hangzhou 34
Boston 33
Mumbai 33
Cles 32
Kitzingen 32
Totale 38.046
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Nome #
Consumer liking for juices based on berry fruit 2.025
Il ruolo del suono nella percezione della croccantezza della mela 1.239
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 797
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 687
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 672
L'interazione multisensoriale nella percezione della texture della mela 546
A combined sensory-instrumental tool for apple quality evaluation 532
La percezione del gusto dolce nella mela 525
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 497
Validating the Italian version of the Adult Picky Eating Questionnaire 466
Personality traits and gender influence liking and choice of food pungency 464
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 455
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 449
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 445
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 437
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 437
How does flavouring influence apple liking? 421
Towards high throughput phenotyping of the multisensory space of apple quality 421
Image analysis as support for sensory evaluation of food 419
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 415
Permutation testing for validating PCA 414
Multisensory modulation of texture perception in apples 414
Food neophobia and its relation with olfaction 410
How is the smell of a picky eater? 409
Thinning via shading: the sensory quality of apples grown by a new technique 408
The sound of chewing and its influence on apple preference drivers 405
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 404
A conjoint study on apple acceptability: sensory characteristics and nutritional information 403
Acceptability of scab-resistant apple cultivars 402
Sensory comparison of organically and conventionally produced scab-resistant apples 399
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 399
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 398
European consumers' involvement with date labels and implications for household food waste 392
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 390
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 388
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 388
Contribution of sugars and volatile components to perceived sweetness of apple 387
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 385
A combined sensory-instrumental approach for apple texture profiling 383
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 383
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 383
Correlazioni tra composti volatili ed odori nella mela 381
Effects of the sound of the bite on apple perceived crispness and hardness 378
A consumer study of fresh juices containing berry fruits 375
Temporal dominance of sensations: a new tool to grasp multisensory interactions 374
Influence of different climatic conditions on the sensory quality of apples 367
Sensory profiling of apple cultivars 364
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 362
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 358
Valorizzazione sensoriale a supporto della biodiversità: il caso studio del miele millefiori trentino 355
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 353
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 353
The multisensory dynamic experience that takes place when eating an apple 348
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 347
Effects of sensory characteristics and health information on acceptability of apples 343
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 343
Individual variability in the awareness of odors: demographic parameters and odor identification ability 341
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 337
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 333
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 333
Odour profiling of apple cultivars and correlation with volatile compounds 332
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 331
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 330
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 329
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 327
Food neophobia and its relation with olfactory ability in common odour identification 322
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 321
Uno studio sulle interazioni multisensoriali nella mela 319
Exploring influences on food choice in a large population sample: the Italian taste project 311
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 310
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 310
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) 305
Investigating the effect of artificial flavours and external information on consumer liking of apples 301
I vini naturali: percezione sensoriale e conoscenza del consumatore 300
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 298
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 296
Discriminant models based on sensory evaluations: single assessors versus panel average 295
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 293
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 289
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 283
Handling of individual differences in rating-based conjoint analysis 281
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana 276
Studio delle relazioni tra composti volatili e descritori sensoriali 273
Insect-based feed in aquaculture: a consumer attitudes study 272
Valorization of traditional Italian walnut (Juglans regia L.) production: genetic, nutritional and sensory characterization of locally grown varieties in the Trentino region 272
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 272
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 272
Mele resistenti ... all'assaggio 270
Il controllo della qualità sensoriale 269
Two-step procedure for classifying consumers in a L-structured data context 267
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 263
Interpretation, validation and segmentation of preference mapping models 261
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 259
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 259
L'analisi descrittiva 258
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 257
Two-step procedure for classifying consumers in a L-structured data context 256
Approcci di consumer science per la caratterizzazione varietale della mela 256
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 256
La qualità sensoriale di tre formaggi trentini a crosta lavata 255
Totale 38.944
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Categoria #
all - tutte 200.760
article - articoli 73.778
book - libri 0
conference - conferenze 115.522
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 11.460
Totale 401.520
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021454 0 0 0 0 0 0 0 0 0 0 0 454
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
2024/202511.171 295 285 233 836 560 325 577 532 942 581 5.372 633
2025/202621.456 1.445 1.551 1.523 1.655 2.328 1.374 2.524 920 2.660 1.212 701 3.563
Totale 63.317