CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 28.109
EU - Europa 25.826
AS - Asia 10.057
SA - Sud America 895
Continente sconosciuto - Info sul continente non disponibili 719
AF - Africa 400
OC - Oceania 97
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 81
Totale 66.184
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Nazione #
US - Stati Uniti d'America 27.547
IT - Italia 5.849
RU - Federazione Russa 5.728
PL - Polonia 5.035
SG - Singapore 4.348
DE - Germania 2.456
FI - Finlandia 2.196
CN - Cina 2.151
VN - Vietnam 934
UA - Ucraina 893
HK - Hong Kong 674
BR - Brasile 635
FR - Francia 594
GB - Regno Unito 584
SE - Svezia 581
IE - Irlanda 549
NL - Olanda 362
KR - Corea 334
CA - Canada 311
BD - Bangladesh 281
IN - India 270
JP - Giappone 203
TR - Turchia 186
MX - Messico 172
ES - Italia 140
CZ - Repubblica Ceca 136
BE - Belgio 108
ID - Indonesia 104
PH - Filippine 90
EE - Estonia 84
ZA - Sudafrica 84
CI - Costa d'Avorio 83
EU - Europa 78
MY - Malesia 70
AR - Argentina 69
AU - Australia 65
PK - Pakistan 63
AT - Austria 62
HU - Ungheria 60
CH - Svizzera 58
RO - Romania 57
LT - Lituania 56
IQ - Iraq 51
MU - Mauritius 51
TH - Thailandia 45
CO - Colombia 40
EC - Ecuador 38
MA - Marocco 37
GR - Grecia 33
CL - Cile 32
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 24
BG - Bulgaria 21
EG - Egitto 21
SA - Arabia Saudita 21
BJ - Benin 20
JM - Giamaica 19
AE - Emirati Arabi Uniti 18
DZ - Algeria 18
IL - Israele 18
KE - Kenya 17
HR - Croazia 16
AL - Albania 15
UZ - Uzbekistan 15
JO - Giordania 14
SI - Slovenia 14
AZ - Azerbaigian 13
CR - Costa Rica 12
KZ - Kazakistan 11
LV - Lettonia 11
NG - Nigeria 10
PY - Paraguay 10
UY - Uruguay 10
LK - Sri Lanka 9
TN - Tunisia 9
AM - Armenia 8
BO - Bolivia 8
ET - Etiopia 8
LB - Libano 8
HN - Honduras 7
PA - Panama 7
TT - Trinidad e Tobago 7
KG - Kirghizistan 6
MD - Moldavia 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
AG - Antigua e Barbuda 4
Totale 65.370
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Città #
Council Bluffs 5.187
Warsaw 4.984
Ashburn 2.117
Helsinki 2.090
Singapore 1.903
San Jose 1.547
Jacksonville 1.471
Moscow 1.324
Fairfield 1.193
Dallas 1.007
Chandler 944
New York 697
Woodbridge 690
Los Angeles 679
Wilmington 679
Hong Kong 629
Buffalo 627
Beijing 612
Seattle 581
Houston 541
Dublin 535
Ann Arbor 466
Milan 418
Cambridge 394
Olalla 380
San Mateo 376
Rome 325
Boardman 318
Dong Ket 305
Dearborn 301
Rovereto 287
San Michele All'adige 286
Seoul 285
Trento 266
Hefei 245
Frankfurt am Main 204
Ho Chi Minh City 200
Mülheim 197
Lauterbourg 196
Munich 193
Columbus 189
Turin 186
Hanoi 150
Santa Clara 140
Washington 136
Orem 134
Bologna 127
Tokyo 123
Philadelphia 118
Redwood City 107
São Paulo 105
Las Vegas 101
Brno 98
London 96
Shanghai 93
Guangzhou 91
Bolzano 89
Mountain View 89
Naples 89
Brussels 87
Phoenix 86
Toronto 86
Chennai 85
Abidjan 82
Denver 79
Mexico City 79
Amsterdam 78
Falkenstein 77
Bari 73
Zhengzhou 68
Palermo 64
Brooklyn 61
Florence 61
Istanbul 60
Verona 58
Menlo Park 57
Turku 56
Montreal 55
Atlanta 54
Chicago 53
Budapest 52
Mezzolombardo 52
Johannesburg 50
Ottawa 46
Poplar 46
San Diego 45
San Francisco 44
Stockholm 44
Manchester 43
Padova 43
Assago 42
Parma 41
Nuremberg 40
Kuala Lumpur 37
Boston 36
Da Nang 36
Ankara 35
Catania 34
Hangzhou 34
Mumbai 33
Totale 40.232
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Nome #
Consumer liking for juices based on berry fruit 2.031
Il ruolo del suono nella percezione della croccantezza della mela 1.255
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 809
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 762
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 705
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 699
L'interazione multisensoriale nella percezione della texture della mela 568
A combined sensory-instrumental tool for apple quality evaluation 544
La percezione del gusto dolce nella mela 543
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 511
Validating the Italian version of the Adult Picky Eating Questionnaire 495
Personality traits and gender influence liking and choice of food pungency 480
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 466
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 455
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 452
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 450
How does flavouring influence apple liking? 437
Image analysis as support for sensory evaluation of food 433
Towards high throughput phenotyping of the multisensory space of apple quality 432
Permutation testing for validating PCA 429
Multisensory modulation of texture perception in apples 428
Food neophobia and its relation with olfaction 427
How is the smell of a picky eater? 427
The sound of chewing and its influence on apple preference drivers 424
Thinning via shading: the sensory quality of apples grown by a new technique 424
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 422
Acceptability of scab-resistant apple cultivars 416
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 416
A conjoint study on apple acceptability: sensory characteristics and nutritional information 413
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 412
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 410
Sensory comparison of organically and conventionally produced scab-resistant apples 410
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 406
Correlazioni tra composti volatili ed odori nella mela 404
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 404
European consumers' involvement with date labels and implications for household food waste 402
Contribution of sugars and volatile components to perceived sweetness of apple 401
Effects of the sound of the bite on apple perceived crispness and hardness 400
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 399
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 398
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 397
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 397
A combined sensory-instrumental approach for apple texture profiling 395
Temporal dominance of sensations: a new tool to grasp multisensory interactions 388
A consumer study of fresh juices containing berry fruits 383
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 378
Sensory profiling of apple cultivars 376
Influence of different climatic conditions on the sensory quality of apples 374
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 370
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 369
Valorizzazione sensoriale a supporto della biodiversità: il caso studio del miele millefiori trentino 366
The multisensory dynamic experience that takes place when eating an apple 361
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 360
Individual variability in the awareness of odors: demographic parameters and odor identification ability 356
Effects of sensory characteristics and health information on acceptability of apples 356
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 356
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 352
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 348
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 348
Uno studio sulle interazioni multisensoriali nella mela 344
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 343
Odour profiling of apple cultivars and correlation with volatile compounds 342
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 341
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 339
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 338
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 334
Food neophobia and its relation with olfactory ability in common odour identification 334
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 331
Exploring influences on food choice in a large population sample: the Italian taste project 321
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 320
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 319
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 315
Investigating the effect of artificial flavours and external information on consumer liking of apples 312
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) 311
I vini naturali: percezione sensoriale e conoscenza del consumatore 310
Discriminant models based on sensory evaluations: single assessors versus panel average 310
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 308
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 306
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 303
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 299
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 293
Insect-based feed in aquaculture: a consumer attitudes study 291
Handling of individual differences in rating-based conjoint analysis 290
Mele resistenti ... all'assaggio 285
Studio delle relazioni tra composti volatili e descritori sensoriali 285
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana 284
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 284
Valorization of traditional Italian walnut (Juglans regia L.) production: genetic, nutritional and sensory characterization of locally grown varieties in the Trentino region 281
Interpretation, validation and segmentation of preference mapping models 281
Il controllo della qualità sensoriale 278
Two-step procedure for classifying consumers in a L-structured data context 275
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 272
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 270
The multisensory perception of sweetness in apple 269
La qualità sensoriale di tre formaggi trentini a crosta lavata 268
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 268
L'analisi descrittiva 267
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 267
Two-step procedure for classifying consumers in a L-structured data context 264
Approcci di consumer science per la caratterizzazione varietale della mela 264
Totale 40.545
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Categoria #
all - tutte 210.390
article - articoli 77.576
book - libri 0
conference - conferenze 120.846
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 11.968
Totale 420.780
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.098 0 578 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
2025/202621.641 1.445 1.551 1.523 1.655 2.328 1.374 2.524 920 2.660 1.212 701 3.748
2026/20272.682 2.053 629 0 0 0 0 0 0 0 0 0 0
Totale 66.184