CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
EU - Europa 22.160
NA - Nord America 19.046
AS - Asia 7.719
SA - Sud America 667
AF - Africa 300
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 81
OC - Oceania 74
Totale 50.047
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Nazione #
US - Stati Uniti d'America 18.622
RU - Federazione Russa 5.716
IT - Italia 5.070
PL - Polonia 4.989
SG - Singapore 3.656
DE - Germania 2.315
CN - Cina 1.622
UA - Ucraina 879
IE - Irlanda 546
HK - Hong Kong 532
VN - Vietnam 531
BR - Brasile 507
GB - Regno Unito 481
SE - Svezia 386
KR - Corea 332
NL - Olanda 318
FR - Francia 300
FI - Finlandia 285
CA - Canada 234
IN - India 196
JP - Giappone 187
MX - Messico 150
TR - Turchia 119
CZ - Repubblica Ceca 116
BE - Belgio 105
ES - Italia 104
EE - Estonia 84
ID - Indonesia 84
CI - Costa d'Avorio 80
EU - Europa 78
ZA - Sudafrica 69
PH - Filippine 67
HU - Ungheria 60
AT - Austria 59
AR - Argentina 56
BD - Bangladesh 54
LT - Lituania 52
RO - Romania 52
MU - Mauritius 51
CH - Svizzera 50
MY - Malesia 49
AU - Australia 45
TH - Thailandia 45
PK - Pakistan 39
IQ - Iraq 29
NO - Norvegia 29
PT - Portogallo 29
TW - Taiwan 29
NZ - Nuova Zelanda 27
EC - Ecuador 26
MA - Marocco 25
DK - Danimarca 24
IR - Iran 24
GR - Grecia 22
CO - Colombia 19
EG - Egitto 19
PE - Perù 19
HR - Croazia 16
AE - Emirati Arabi Uniti 15
CL - Cile 14
BG - Bulgaria 12
IL - Israele 11
JM - Giamaica 11
NP - Nepal 11
SA - Arabia Saudita 11
SI - Slovenia 11
UZ - Uzbekistan 11
LV - Lettonia 10
VE - Venezuela 10
DZ - Algeria 9
KZ - Kazakistan 9
AL - Albania 8
AZ - Azerbaigian 8
JO - Giordania 7
LK - Sri Lanka 7
UY - Uruguay 7
AM - Armenia 6
KE - Kenya 6
NG - Nigeria 6
SK - Slovacchia (Repubblica Slovacca) 6
KG - Kirghizistan 5
PA - Panama 5
RS - Serbia 5
TT - Trinidad e Tobago 5
BO - Bolivia 4
BY - Bielorussia 4
CR - Costa Rica 4
ET - Etiopia 4
IS - Islanda 4
LU - Lussemburgo 4
MD - Moldavia 4
SC - Seychelles 4
SZ - Regno dello Swaziland 4
TN - Tunisia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BA - Bosnia-Erzegovina 3
CU - Cuba 3
CY - Cipro 3
DO - Repubblica Dominicana 3
HN - Honduras 3
Totale 49.993
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Città #
Warsaw 4.949
Jacksonville 1.464
Singapore 1.423
Ashburn 1.378
Moscow 1.321
Fairfield 1.193
Dallas 945
Chandler 944
Woodbridge 689
Wilmington 679
Buffalo 608
New York 606
Los Angeles 604
Seattle 576
Dublin 533
Houston 526
Hong Kong 501
Beijing 499
Ann Arbor 466
Cambridge 392
Olalla 380
San Mateo 376
Milan 329
Boardman 317
Dong Ket 305
Dearborn 301
San Michele All'adige 286
Seoul 285
Rome 266
Trento 266
Hefei 244
Rovereto 230
Mülheim 197
Munich 190
Helsinki 187
Turin 156
Washington 134
Council Bluffs 130
Tokyo 110
Redwood City 107
Bologna 106
Philadelphia 106
Frankfurt am Main 99
Brno 96
Las Vegas 94
Mountain View 89
São Paulo 88
Brussels 86
London 86
Shanghai 83
Bolzano 81
Abidjan 79
Santa Clara 78
Falkenstein 75
Guangzhou 75
Mexico City 75
Naples 73
Amsterdam 71
Ho Chi Minh City 71
Zhengzhou 66
Bari 63
Denver 62
Menlo Park 57
Toronto 57
Florence 56
Turku 56
Chennai 55
Verona 55
Hanoi 54
Orem 54
Palermo 54
Budapest 52
Mezzolombardo 52
Phoenix 49
Montreal 47
Brooklyn 44
Columbus 44
Johannesburg 43
Padova 43
San Diego 43
Assago 42
Ottawa 42
Poplar 40
Stockholm 40
Nuremberg 35
Cles 32
Kitzingen 32
Redmond 32
Ankara 31
Boston 31
Falls Church 31
Parma 31
Chicago 30
Catania 28
Düsseldorf 28
Modena 28
Atlanta 27
Lappeenranta 27
Augusta 26
Nanjing 26
Totale 28.448
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 1.113
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 748
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 563
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 551
L'interazione multisensoriale nella percezione della texture della mela 469
A combined sensory-instrumental tool for apple quality evaluation 462
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 432
La percezione del gusto dolce nella mela 430
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 411
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 395
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 393
Towards high throughput phenotyping of the multisensory space of apple quality 379
Permutation testing for validating PCA 376
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 376
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 368
Food neophobia and its relation with olfaction 365
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 362
Image analysis as support for sensory evaluation of food 361
Validating the Italian version of the Adult Picky Eating Questionnaire 351
The sound of chewing and its influence on apple preference drivers 350
A conjoint study on apple acceptability: sensory characteristics and nutritional information 350
Acceptability of scab-resistant apple cultivars 349
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 349
How does flavouring influence apple liking? 347
Multisensory modulation of texture perception in apples 345
Sensory comparison of organically and conventionally produced scab-resistant apples 345
Personality traits and gender influence liking and choice of food pungency 343
Thinning via shading: the sensory quality of apples grown by a new technique 341
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 341
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 340
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 337
Effects of the sound of the bite on apple perceived crispness and hardness 335
A consumer study of fresh juices containing berry fruits 334
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 330
Sensory profiling of apple cultivars 325
Influence of different climatic conditions on the sensory quality of apples 325
A combined sensory-instrumental approach for apple texture profiling 323
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 322
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 321
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 321
Contribution of sugars and volatile components to perceived sweetness of apple 319
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 319
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 318
How is the smell of a picky eater? 315
Correlazioni tra composti volatili ed odori nella mela 312
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 312
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 309
Valorizzazione sensoriale a supporto della biodiversità: il caso studio del miele millefiori trentino 307
Individual variability in the awareness of odors: demographic parameters and odor identification ability 304
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 304
Odour profiling of apple cultivars and correlation with volatile compounds 301
European consumers' involvement with date labels and implications for household food waste 300
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 297
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 293
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 290
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 290
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 290
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 289
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 289
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 289
Effects of sensory characteristics and health information on acceptability of apples 288
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 282
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 279
Food neophobia and its relation with olfactory ability in common odour identification 279
Exploring influences on food choice in a large population sample: the Italian taste project 277
The multisensory dynamic experience that takes place when eating an apple 274
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) 272
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 270
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 270
Uno studio sulle interazioni multisensoriali nella mela 268
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 267
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 262
Investigating the effect of artificial flavours and external information on consumer liking of apples 262
I vini naturali: percezione sensoriale e conoscenza del consumatore 258
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 256
Discriminant models based on sensory evaluations: single assessors versus panel average 253
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 252
Handling of individual differences in rating-based conjoint analysis 242
Temporal dominance of sensations: a new tool to grasp multisensory interactions 239
Studio delle relazioni tra composti volatili e descritori sensoriali 237
Il controllo della qualità sensoriale 234
Two-step procedure for classifying consumers in a L-structured data context 231
Interpretation, validation and segmentation of preference mapping models 230
Two-step procedure for classifying consumers in a L-structured data context 226
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 222
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 222
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 221
Approcci di consumer science per la caratterizzazione varietale della mela 221
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana 220
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 220
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 220
La qualità sensoriale di tre formaggi trentini a crosta lavata 219
Mele resistenti ... all'assaggio 217
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 212
Individual sensitivity to critical oral sensations and effect on dynamic sensory perception: a case study on extra virgin olive oil 212
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 207
Finding and explaining clusters of consumers using the CLV approach 206
Formaggi trentini prodotti con latte di malga 203
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 203
Uso combinato della SPME/GC-MS e del PRT-MS per l'analisi dei composti volatili nel lampone 201
Totale 31.659
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Categoria #
all - tutte 175.623
article - articoli 65.883
book - libri 0
conference - conferenze 99.590
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 10.150
Totale 351.246
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.002 0 0 0 0 0 540 501 241 570 193 503 454
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
2024/202511.171 295 285 233 836 560 325 577 532 942 581 5.372 633
2025/20268.889 1.445 1.551 1.523 1.655 2.328 387 0 0 0 0 0 0
Totale 50.750