CINECA IRIS Institutional Research Information System

GASPERI, FLAVIA
 Distribuzione geografica
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Continente #
NA - Nord America 41.453
EU - Europa 30.367
AS - Asia 4.859
AF - Africa 418
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 227
SA - Sud America 174
OC - Oceania 104
Totale 77.602
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Nazione #
US - Stati Uniti d'America 41.134
PL - Polonia 10.841
IT - Italia 6.096
DE - Germania 5.344
UA - Ucraina 2.424
CN - Cina 1.957
IE - Irlanda 1.385
SE - Svezia 896
GB - Regno Unito 800
VN - Vietnam 768
RU - Federazione Russa 761
SG - Singapore 631
FI - Finlandia 435
FR - Francia 309
KR - Corea 288
JP - Giappone 259
CA - Canada 254
HK - Hong Kong 222
EU - Europa 219
IN - India 213
CZ - Repubblica Ceca 164
MU - Mauritius 149
CI - Costa d'Avorio 146
NL - Olanda 141
RO - Romania 138
TR - Turchia 106
BE - Belgio 103
BR - Brasile 94
ES - Italia 93
ID - Indonesia 88
HU - Ungheria 77
CH - Svizzera 70
AU - Australia 64
PH - Filippine 52
MY - Malesia 45
MX - Messico 43
AT - Austria 41
TH - Thailandia 41
NZ - Nuova Zelanda 40
TW - Taiwan 40
PT - Portogallo 35
GR - Grecia 33
IR - Iran 33
DK - Danimarca 30
NO - Norvegia 30
PK - Pakistan 23
CL - Cile 21
AR - Argentina 20
ZA - Sudafrica 19
HR - Croazia 18
BG - Bulgaria 15
DZ - Algeria 14
SI - Slovenia 14
LK - Sri Lanka 13
LT - Lituania 13
NG - Nigeria 13
CO - Colombia 12
EG - Egitto 12
ET - Etiopia 12
NA - Namibia 12
SC - Seychelles 12
PE - Perù 11
IL - Israele 10
IQ - Iraq 10
PR - Porto Rico 9
A2 - ???statistics.table.value.countryCode.A2??? 8
KZ - Kazakistan 8
MA - Marocco 8
SK - Slovacchia (Repubblica Slovacca) 8
BA - Bosnia-Erzegovina 7
RS - Serbia 7
BD - Bangladesh 6
LV - Lettonia 6
SA - Arabia Saudita 6
EE - Estonia 5
LU - Lussemburgo 5
MD - Moldavia 5
MK - Macedonia 5
UG - Uganda 5
VE - Venezuela 5
AL - Albania 4
AM - Armenia 4
AZ - Azerbaigian 4
BY - Bielorussia 4
EC - Ecuador 4
GE - Georgia 4
IS - Islanda 4
SZ - Regno dello Swaziland 4
BO - Bolivia 3
CU - Cuba 3
JO - Giordania 3
KH - Cambogia 3
NP - Nepal 3
TN - Tunisia 3
AO - Angola 2
BS - Bahamas 2
CY - Cipro 2
JM - Giamaica 2
KG - Kirghizistan 2
PA - Panama 2
Totale 77.571
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Città #
Warsaw 10.796
Jacksonville 4.117
Fairfield 4.032
Chandler 2.515
Woodbridge 2.245
Ashburn 2.102
Wilmington 2.082
Seattle 1.830
Houston 1.568
Dublin 1.364
Cambridge 1.324
Buffalo 1.321
Ann Arbor 1.109
New York 1.064
San Mateo 1.015
Olalla 1.007
Dearborn 816
San Michele All'adige 774
Boardman 762
Dong Ket 734
Beijing 660
Moscow 654
Los Angeles 547
Mülheim 512
Helsinki 409
Washington 322
Milan 290
Philadelphia 281
Trento 271
Redwood City 229
Guangzhou 228
Shanghai 208
Seoul 201
Rome 189
Hong Kong 183
Mountain View 181
Zhengzhou 168
Munich 151
Abidjan 145
Bologna 144
Turin 142
Brno 141
San Diego 127
Tokyo 125
Singapore 120
London 104
Bolzano 103
Montréal 97
Falkenstein 90
Falls Church 90
Florence 86
Kitzingen 83
Brussels 81
Nanjing 80
Budapest 75
Hefei 70
Naples 68
Verona 67
Buzau 65
Padova 64
Dallas 60
Phoenix 60
Bari 58
Menlo Park 58
Kunming 56
Mcallen 56
Affi 54
Mezzolombardo 54
Hangzhou 53
Ottawa 48
Cles 46
Amsterdam 44
Redmond 44
Catania 43
Chicago 43
Augusta 40
Parma 38
Palermo 36
Shenyang 35
Columbus 32
Tappahannock 32
Torino 32
Santa Clara 31
Toronto 31
Jinan 30
Napoli 30
Taipei 29
Wageningen 29
Xian 29
Leawood 28
São Paulo 28
Berlin 27
Henderson 27
Norwalk 26
Acton 25
Bornova 25
Jakarta 25
Las Vegas 25
Pisa 25
Oak Lawn 24
Totale 51.944
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Nome #
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 651
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 551
Il ruolo del suono nella percezione della croccantezza della mela 492
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 443
On data analysis in PTR-TOF-MS: from raw spectra to data mining 367
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 357
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 352
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 351
L'interazione multisensoriale nella percezione della texture della mela 348
A combined sensory-instrumental tool for apple quality evaluation 344
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 344
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 340
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 338
Factors influencing sweet taste in apple 335
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 334
Apple flavor: linking sensory perception to volatile release and textural properties 333
Permutation testing for validating PCA 323
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 320
Towards high throughput phenotyping of the multisensory space of apple quality 309
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 306
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele 305
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 304
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness 303
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 292
Proton transfer reaction time-of-flight mass spectrometry to determine changes in flavor compounds during Lagrein red wine maturation in wooden and stainless steel vessels 291
Tracing coffee origin by PTR-ToF-MS 290
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 288
La percezione del gusto dolce nella mela 288
Food neophobia and its relation with olfaction 283
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 282
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 282
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 281
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 277
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 276
Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products 272
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 272
Multisensory modulation of texture perception in apples 272
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 271
Thinning via shading: the sensory quality of apples grown by a new technique 267
The sound of chewing and its influence on apple preference drivers 266
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 265
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 265
PTR-ToF-MS characterization of roasted coffees (C. arabica) from different geographic origins 264
A consumer study of fresh juices containing berry fruits 263
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 262
Sensory comparison of organically and conventionally produced scab-resistant apples 262
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilome 262
Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore 258
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 256
Advances in analysis of instrumental food sensory quality data 254
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 253
A conjoint study on apple acceptability: sensory characteristics and nutritional information 252
How does flavouring influence apple liking? 251
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 251
Genetic dissection of fruit aroma in apple 251
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 251
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 251
A combined sensory-instrumental approach for apple texture profiling 249
Sensory profiling of apple cultivars 249
Personality traits and gender influence liking and choice of food pungency 248
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 246
Breath analysis by Proton Transfer Reaction - Time of Flight - Mass Spectrometry for liver disease diagnostic 245
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 245
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 244
PTR-MS as a new tool for fruit metabolomics 244
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods 244
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 244
Personality traits and gender influence liking and choice of food pungency 243
Genomic approaches towards an efficient assisted breeding for fruit quality in apple 242
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis 242
Influence of different climatic conditions on the sensory quality of apples 242
Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks 242
Spettrometria di massa della reazione di trasferimento di protoni (PTR-MS) e microarray analisi della fragola: un approccio integrato tra metabolica e genomica funzionale 241
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling 241
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones 241
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 241
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 240
Organic matter evolution index (OMEI) as a measure of composting efficiency 239
Odour profiling of apple cultivars and correlation with volatile compounds 239
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 238
Individual variability in the awareness of odors: demographic parameters and odor identification ability 237
Effects of the sound of the bite on apple perceived crispness and hardness 235
Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) for in vivo breath analysis of rats under different diet conditions 233
Effects of sensory characteristics and health information on acceptability of apples 233
The use of compost: its effects on heavy metal levels in soil and plants 232
Multivariate modelling of odour profiles and volatile compounds in apples 232
Acceptability of scab-resistant apple cultivars 232
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 232
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 232
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 232
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 231
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 231
Determination of bitterness of extra virgin olive oils by amperometric detection 231
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 229
Image analysis as support for sensory evaluation of food 229
Genetic transformation of tobacco and grapevine for expression of 1-deoxy-D-xylulose-5-phosphate synthase 1 (dxs-1) gene 228
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 228
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 228
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 228
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry 225
Totale 27.778
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Categoria #
all - tutte 262.628
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 262.628
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202017.048 507 954 1.834 2.977 1.206 1.976 1.368 1.638 1.831 1.183 878 696
2020/202112.622 1.053 1.213 830 1.023 984 1.307 1.376 530 1.436 420 1.371 1.079
2021/20225.990 471 1.638 189 457 215 469 276 765 523 363 446 178
2022/202314.525 454 100 1.051 1.118 1.665 1.936 594 1.251 2.611 964 1.987 794
2023/202410.359 843 982 1.697 1.249 1.157 876 279 251 298 623 562 1.542
2024/2025307 307 0 0 0 0 0 0 0 0 0 0 0
Totale 78.904