CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 15.758
EU - Europa 15.630
AS - Asia 3.355
AF - Africa 206
SA - Sud America 142
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 83
OC - Oceania 55
Totale 35.229
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Nazione #
US - Stati Uniti d'America 15.573
PL - Polonia 4.891
IT - Italia 4.428
DE - Germania 2.090
SG - Singapore 1.071
UA - Ucraina 879
CN - Cina 835
RU - Federazione Russa 720
IE - Irlanda 539
HK - Hong Kong 415
SE - Svezia 343
GB - Regno Unito 331
VN - Vietnam 323
NL - Olanda 249
FR - Francia 221
FI - Finlandia 210
CA - Canada 138
JP - Giappone 129
CZ - Repubblica Ceca 115
IN - India 106
BE - Belgio 95
KR - Corea 91
EE - Estonia 84
BR - Brasile 82
CI - Costa d'Avorio 80
EU - Europa 80
TR - Turchia 62
HU - Ungheria 56
PH - Filippine 53
ID - Indonesia 50
MU - Mauritius 50
RO - Romania 50
ES - Italia 44
CH - Svizzera 42
AT - Austria 39
AU - Australia 37
MY - Malesia 35
MX - Messico 34
TH - Thailandia 34
LT - Lituania 30
NO - Norvegia 25
PT - Portogallo 24
TW - Taiwan 23
DK - Danimarca 22
IR - Iran 22
PK - Pakistan 22
GR - Grecia 21
ZA - Sudafrica 19
NZ - Nuova Zelanda 18
AR - Argentina 17
MA - Marocco 17
HR - Croazia 16
BG - Bulgaria 11
PE - Perù 11
CO - Colombia 10
EG - Egitto 10
IQ - Iraq 10
LV - Lettonia 10
IL - Israele 8
SI - Slovenia 8
CL - Cile 7
LK - Sri Lanka 7
NP - Nepal 7
AL - Albania 6
AM - Armenia 6
NG - Nigeria 6
SK - Slovacchia (Repubblica Slovacca) 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
BD - Bangladesh 5
KG - Kirghizistan 5
KZ - Kazakistan 5
RS - Serbia 5
BO - Bolivia 4
BY - Bielorussia 4
DZ - Algeria 4
EC - Ecuador 4
JM - Giamaica 4
LU - Lussemburgo 4
MD - Moldavia 4
SC - Seychelles 4
SZ - Regno dello Swaziland 4
VE - Venezuela 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BA - Bosnia-Erzegovina 3
CU - Cuba 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
IS - Islanda 3
SA - Arabia Saudita 3
TJ - Tagikistan 3
UG - Uganda 3
GH - Ghana 2
JO - Giordania 2
PA - Panama 2
PS - Palestinian Territory 2
TN - Tunisia 2
UY - Uruguay 2
CR - Costa Rica 1
Totale 35.219
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Città #
Warsaw 4.872
Jacksonville 1.470
Fairfield 1.218
Chandler 949
Ashburn 904
Woodbridge 705
Wilmington 687
Seattle 566
Dublin 530
Houston 511
New York 473
Ann Arbor 467
Buffalo 465
Cambridge 399
Hong Kong 391
Olalla 382
San Mateo 378
Los Angeles 336
Singapore 331
Boardman 313
Dong Ket 307
Dearborn 301
San Michele All'adige 287
Moscow 271
Milan 264
Beijing 250
Trento 234
Rome 232
Mülheim 198
Helsinki 182
Turin 147
Rovereto 137
Washington 133
Redwood City 107
Philadelphia 105
Council Bluffs 101
Brno 96
Bologna 89
Las Vegas 89
Mountain View 89
Brussels 83
Abidjan 79
Shanghai 78
Bolzano 71
Guangzhou 69
Tokyo 63
Zhengzhou 63
London 61
Frankfurt am Main 60
Naples 60
Seoul 60
Bari 58
Menlo Park 57
Mezzolombardo 52
Budapest 50
Munich 49
Amsterdam 47
Florence 46
San Diego 45
Padova 43
Ottawa 42
Verona 42
Falkenstein 41
Palermo 41
Toronto 38
Santa Clara 36
Cles 32
Kitzingen 32
Redmond 32
Falls Church 31
Dallas 29
Columbus 28
Düsseldorf 27
Modena 26
Nuremberg 26
Nanjing 25
Parma 25
Catania 24
Hefei 24
Augusta 23
Assago 22
Genoa 21
Hangzhou 20
Kunming 20
Torino 20
Manila 19
Jinan 18
North Bergen 18
Wageningen 18
Phoenix 17
Reggio Emilia 16
São Paulo 16
Vienna 16
Perugia 15
Taipei 15
Trieste 15
Lappeenranta 14
Leawood 14
Affi 13
Messina 13
Totale 22.124
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 932
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 676
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 419
L'interazione multisensoriale nella percezione della texture della mela 388
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 375
A combined sensory-instrumental tool for apple quality evaluation 373
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 361
La percezione del gusto dolce nella mela 350
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 335
Permutation testing for validating PCA 334
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 325
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 324
Towards high throughput phenotyping of the multisensory space of apple quality 323
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 311
Food neophobia and its relation with olfaction 300
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 300
Multisensory modulation of texture perception in apples 287
The sound of chewing and its influence on apple preference drivers 284
Sensory comparison of organically and conventionally produced scab-resistant apples 284
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 283
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 282
Thinning via shading: the sensory quality of apples grown by a new technique 281
A consumer study of fresh juices containing berry fruits 279
A combined sensory-instrumental approach for apple texture profiling 277
A conjoint study on apple acceptability: sensory characteristics and nutritional information 277
Sensory profiling of apple cultivars 275
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 273
Personality traits and gender influence liking and choice of food pungency 273
Acceptability of scab-resistant apple cultivars 270
How does flavouring influence apple liking? 269
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 266
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 263
Image analysis as support for sensory evaluation of food 261
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 259
Effects of the sound of the bite on apple perceived crispness and hardness 257
Individual variability in the awareness of odors: demographic parameters and odor identification ability 256
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 256
Influence of different climatic conditions on the sensory quality of apples 254
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 253
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 251
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 250
Odour profiling of apple cultivars and correlation with volatile compounds 250
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 249
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 247
Contribution of sugars and volatile components to perceived sweetness of apple 245
Effects of sensory characteristics and health information on acceptability of apples 243
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 239
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 238
Correlazioni tra composti volatili ed odori nella mela 235
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 235
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 234
How is the smell of a picky eater? 228
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) 226
Exploring influences on food choice in a large population sample: the Italian taste project 226
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 226
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 225
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 223
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 223
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 221
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 221
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 219
Uno studio sulle interazioni multisensoriali nella mela 213
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 212
The multisensory dynamic experience that takes place when eating an apple 211
Food neophobia and its relation with olfactory ability in common odour identification 211
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 211
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 210
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 209
Valorizzazione sensoriale a supporto della sostenibilita’: il caso studio del miele millefiori trentino 207
Investigating the effect of artificial flavours and external information on consumer liking of apples 205
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 202
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 200
Discriminant models based on sensory evaluations: single assessors versus panel average 197
Handling of individual differences in rating-based conjoint analysis 197
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 195
Interpretation, validation and segmentation of preference mapping models 191
Two-step procedure for classifying consumers in a L-structured data context 186
I vini naturali: percezione sensoriale e conoscenza del consumatore 183
Two-step procedure for classifying consumers in a L-structured data context 176
Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese 176
Il controllo della qualità sensoriale 176
Mele resistenti ... all'assaggio 175
Studio delle relazioni tra composti volatili e descritori sensoriali 167
Approcci di consumer science per la caratterizzazione varietale della mela 166
Validating the Italian version of the Adult Picky Eating Questionnaire 166
Temporal dominance of sensations: a new tool to grasp multisensory interactions 161
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 159
Finding and explaining clusters of consumers using the CLV approach 156
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 156
Individual sensitivity to critical oral sensations and effect on dynamic sensory perception: a case study on extra virgin olive oil 155
Uso combinato della SPME/GC-MS e del PRT-MS per l'analisi dei composti volatili nel lampone 150
Individual differences in the awareness of odours 146
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 146
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 146
La qualità sensoriale di tre formaggi trentini a crosta lavata 144
Formaggi trentini prodotti con latte di malga 143
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 143
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 143
L'analisi descrittiva 141
Il laboratorio sensoriale della Fondazione Mach. Studi sulla qualità dei prodotti e sulle risposte dei consumatori 141
Totale 24.671
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Categoria #
all - tutte 133.398
article - articoli 51.582
book - libri 0
conference - conferenze 74.234
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 7.582
Totale 266.796
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.000 0 0 0 0 0 0 0 0 0 380 361 259
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
2024/20255.055 295 285 233 838 561 325 579 535 944 460 0 0
Totale 35.911