CINECA IRIS Institutional Research Information System

ENDRIZZI, ISABELLA
 Distribuzione geografica
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Continente #
NA - Nord America 31.058
EU - Europa 26.063
AS - Asia 10.120
SA - Sud America 946
Continente sconosciuto - Info sul continente non disponibili 725
AF - Africa 404
OC - Oceania 99
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 81
Totale 69.496
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Nazione #
US - Stati Uniti d'America 30.386
IT - Italia 5.994
RU - Federazione Russa 5.732
PL - Polonia 5.035
SG - Singapore 4.361
DE - Germania 2.463
FI - Finlandia 2.196
CN - Cina 2.162
VN - Vietnam 937
UA - Ucraina 895
HK - Hong Kong 678
BR - Brasile 661
GB - Regno Unito 608
FR - Francia 596
SE - Svezia 581
IE - Irlanda 552
NL - Olanda 366
CA - Canada 362
KR - Corea 334
BD - Bangladesh 286
IN - India 271
JP - Giappone 210
TR - Turchia 187
MX - Messico 173
ES - Italia 156
CZ - Repubblica Ceca 136
BE - Belgio 108
ID - Indonesia 106
PH - Filippine 94
EE - Estonia 89
ZA - Sudafrica 84
CI - Costa d'Avorio 83
EU - Europa 78
AR - Argentina 72
LT - Lituania 72
MY - Malesia 71
AU - Australia 65
PK - Pakistan 64
AT - Austria 62
HU - Ungheria 62
RO - Romania 60
CH - Svizzera 58
CO - Colombia 52
IQ - Iraq 51
MU - Mauritius 51
TH - Thailandia 45
EC - Ecuador 44
MA - Marocco 37
GR - Grecia 33
CL - Cile 32
NZ - Nuova Zelanda 32
DK - Danimarca 30
NO - Norvegia 30
PT - Portogallo 30
TW - Taiwan 30
VE - Venezuela 29
JM - Giamaica 27
CR - Costa Rica 25
NP - Nepal 25
IR - Iran 24
PE - Perù 24
BG - Bulgaria 22
IL - Israele 22
SA - Arabia Saudita 22
EG - Egitto 21
BJ - Benin 20
KE - Kenya 19
AE - Emirati Arabi Uniti 18
DZ - Algeria 18
HN - Honduras 16
HR - Croazia 16
AL - Albania 15
UZ - Uzbekistan 15
AZ - Azerbaigian 14
JO - Giordania 14
SI - Slovenia 14
KZ - Kazakistan 12
LV - Lettonia 11
TT - Trinidad e Tobago 11
UY - Uruguay 11
LK - Sri Lanka 10
NG - Nigeria 10
PY - Paraguay 10
SV - El Salvador 10
TN - Tunisia 10
AM - Armenia 8
BO - Bolivia 8
ET - Etiopia 8
GT - Guatemala 8
LB - Libano 8
RS - Serbia 8
DO - Repubblica Dominicana 7
KG - Kirghizistan 7
PA - Panama 7
MD - Moldavia 6
SK - Slovacchia (Repubblica Slovacca) 6
BH - Bahrain 5
BY - Bielorussia 5
GP - Guadalupe 5
SC - Seychelles 5
Totale 68.659
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Città #
Council Bluffs 5.594
Warsaw 4.984
Ashburn 2.823
Helsinki 2.090
San Jose 1.913
Singapore 1.910
Jacksonville 1.486
Moscow 1.324
Fairfield 1.193
Dallas 1.035
Chandler 944
New York 738
Los Angeles 699
Woodbridge 690
Wilmington 679
Buffalo 635
Hong Kong 632
Beijing 619
Seattle 589
Houston 546
Dublin 536
Ann Arbor 466
Milan 441
Cambridge 395
Olalla 380
San Mateo 376
Rome 338
Boardman 319
Dong Ket 305
Dearborn 301
Phoenix 297
Rovereto 287
San Michele All'adige 286
Seoul 285
Trento 269
Hefei 245
Frankfurt am Main 205
Ho Chi Minh City 200
Mülheim 197
Lauterbourg 196
Munich 193
Columbus 191
Turin 190
Santa Clara 179
Hanoi 151
Orem 141
Washington 141
Bologna 133
Tokyo 125
Philadelphia 119
Redwood City 107
São Paulo 105
Las Vegas 103
Naples 99
Brno 98
London 96
Toronto 95
Denver 93
Shanghai 93
Guangzhou 92
Bolzano 89
Mountain View 89
Brussels 87
San Diego 86
Chennai 85
Abidjan 82
Amsterdam 79
Mexico City 79
Falkenstein 77
Bari 73
Chicago 70
Zhengzhou 68
Brooklyn 65
Florence 64
Palermo 64
Atlanta 62
Istanbul 61
Montreal 61
Verona 60
Menlo Park 57
Turku 56
San Francisco 55
Budapest 54
Mezzolombardo 52
Johannesburg 50
Springfield 48
Ottawa 46
Poplar 46
Manchester 45
Irving 44
Stockholm 44
Padova 43
Assago 42
Parma 41
Nuremberg 40
Kuala Lumpur 37
Boston 36
Da Nang 36
Ankara 35
Catania 35
Totale 42.334
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Nome #
Consumer liking for juices based on berry fruit 2.041
Il ruolo del suono nella percezione della croccantezza della mela 1.268
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 824
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 768
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 745
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 728
L'interazione multisensoriale nella percezione della texture della mela 583
A combined sensory-instrumental tool for apple quality evaluation 566
La percezione del gusto dolce nella mela 556
Personality traits and gender influence liking and choice of food pungency 527
Validating the Italian version of the Adult Picky Eating Questionnaire 522
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 521
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 485
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 478
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 469
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 468
How does flavouring influence apple liking? 461
Permutation testing for validating PCA 452
The sound of chewing and its influence on apple preference drivers 451
Image analysis as support for sensory evaluation of food 450
Food neophobia and its relation with olfaction 447
Thinning via shading: the sensory quality of apples grown by a new technique 445
Acceptability of scab-resistant apple cultivars 442
Towards high throughput phenotyping of the multisensory space of apple quality 442
Multisensory modulation of texture perception in apples 442
How is the smell of a picky eater? 442
A conjoint study on apple acceptability: sensory characteristics and nutritional information 438
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 438
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 435
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 433
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 430
Effects of the sound of the bite on apple perceived crispness and hardness 429
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 428
Contribution of sugars and volatile components to perceived sweetness of apple 426
Sensory comparison of organically and conventionally produced scab-resistant apples 423
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 422
European consumers' involvement with date labels and implications for household food waste 422
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 418
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 417
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 416
A combined sensory-instrumental approach for apple texture profiling 415
Correlazioni tra composti volatili ed odori nella mela 414
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 413
Temporal dominance of sensations: a new tool to grasp multisensory interactions 406
A consumer study of fresh juices containing berry fruits 390
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 390
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 389
Sensory profiling of apple cultivars 389
Influence of different climatic conditions on the sensory quality of apples 386
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 383
The multisensory dynamic experience that takes place when eating an apple 381
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 381
Valorizzazione sensoriale a supporto della biodiversità: il caso studio del miele millefiori trentino 380
Effects of sensory characteristics and health information on acceptability of apples 374
Individual variability in the awareness of odors: demographic parameters and odor identification ability 372
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 369
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 367
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 365
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 360
A consumer sensory approach to support the development of a fresh fruit drink based on blueberry 356
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 356
Uno studio sulle interazioni multisensoriali nella mela 356
Odour profiling of apple cultivars and correlation with volatile compounds 354
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 352
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 351
A three-year highbush blueberry survey in different European locations for the fresh and the processing markets 350
Food neophobia and its relation with olfactory ability in common odour identification 348
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 346
Exploring influences on food choice in a large population sample: the Italian taste project 338
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population 337
L'applicazione di una tecnica innovativa di spettrometria di massa per la caratterizzazione rapida della componente volatile dei formaggi 335
I vini naturali: percezione sensoriale e conoscenza del consumatore 333
Investigating the effect of artificial flavours and external information on consumer liking of apples 331
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 327
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of Trentingrana cheese 327
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 325
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) 322
Discriminant models based on sensory evaluations: single assessors versus panel average 320
Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beverages 318
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 312
Differenze individuali nelle valutazioni sensoriali: il contributo della statistica 312
Insect-based feed in aquaculture: a consumer attitudes study 310
Valorization of traditional Italian walnut (Juglans regia L.) production: genetic, nutritional and sensory characterization of locally grown varieties in the Trentino region 310
Handling of individual differences in rating-based conjoint analysis 307
Interpretation, validation and segmentation of preference mapping models 300
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana 297
Studio delle relazioni tra composti volatili e descritori sensoriali 294
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 293
Mele resistenti ... all'assaggio 292
Two-step procedure for classifying consumers in a L-structured data context 291
Il controllo della qualità sensoriale 290
La qualità sensoriale di tre formaggi trentini a crosta lavata 285
The multisensory perception of sweetness in apple 283
Effetto dell'integrazione alimentare di vacche da latte in alpeggi sulle caratteristiche sensoriali di latte e formaggio 282
Two-step procedure for classifying consumers in a L-structured data context 282
Ruolo dell'analisi sensoriale nella definizione delle caratteristiche dei prodotti tipici: l'esempio dei formaggi trentini 282
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor 282
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 281
Relationships between intensity and liking for chemosensory stimuli in food models: a large-scale consumer segmentation 280
Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple 277
Totale 42.246
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Categoria #
all - tutte 220.988
article - articoli 81.693
book - libri 0
conference - conferenze 126.787
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 12.508
Totale 441.976
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.435 0 0 0 174 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
2026/20275.994 2.053 924 1.022 1.995 0 0 0 0 0 0 0 0
Totale 69.496