CINECA IRIS Institutional Research Information System

GASPERI, FLAVIA
 Distribuzione geografica
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Continente #
NA - Nord America 49.589
EU - Europa 47.699
AS - Asia 17.738
SA - Sud America 1.304
AF - Africa 643
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 225
OC - Oceania 149
Continente sconosciuto - Info sul continente non disponibili 2
AN - Antartide 1
Totale 117.350
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Nazione #
US - Stati Uniti d'America 48.705
RU - Federazione Russa 12.703
PL - Polonia 11.009
IT - Italia 8.553
SG - Singapore 8.328
DE - Germania 6.102
CN - Cina 4.152
UA - Ucraina 2.446
IE - Irlanda 1.405
HK - Hong Kong 1.314
GB - Regno Unito 1.171
VN - Vietnam 1.140
BR - Brasile 1.001
SE - Svezia 994
KR - Corea 847
FI - Finlandia 664
NL - Olanda 558
CA - Canada 540
FR - Francia 533
IN - India 406
JP - Giappone 376
MX - Messico 270
EU - Europa 217
ES - Italia 211
TR - Turchia 200
CZ - Repubblica Ceca 190
BE - Belgio 164
ID - Indonesia 155
RO - Romania 153
MU - Mauritius 150
CI - Costa d'Avorio 146
ZA - Sudafrica 120
EE - Estonia 119
AR - Argentina 106
AU - Australia 100
BD - Bangladesh 99
PH - Filippine 97
AT - Austria 90
HU - Ungheria 90
CH - Svizzera 86
LT - Lituania 83
PK - Pakistan 72
TH - Thailandia 66
MY - Malesia 64
DK - Danimarca 61
PT - Portogallo 57
IQ - Iraq 54
TW - Taiwan 52
NO - Norvegia 46
NZ - Nuova Zelanda 46
EC - Ecuador 45
MA - Marocco 44
GR - Grecia 43
CL - Cile 39
EG - Egitto 37
CO - Colombia 34
IR - Iran 34
IL - Israele 32
SA - Arabia Saudita 28
BG - Bulgaria 26
AE - Emirati Arabi Uniti 25
UZ - Uzbekistan 25
DZ - Algeria 24
PE - Perù 23
AZ - Azerbaigian 22
KZ - Kazakistan 22
HR - Croazia 19
LV - Lettonia 18
NG - Nigeria 18
ET - Etiopia 17
LK - Sri Lanka 17
SI - Slovenia 17
VE - Venezuela 17
AL - Albania 16
SC - Seychelles 16
KG - Kirghizistan 15
UY - Uruguay 15
NA - Namibia 13
SK - Slovacchia (Repubblica Slovacca) 13
BO - Bolivia 12
JM - Giamaica 12
LU - Lussemburgo 12
NP - Nepal 12
AM - Armenia 11
JO - Giordania 11
PA - Panama 11
PR - Porto Rico 10
RS - Serbia 10
IS - Islanda 9
KE - Kenya 9
PY - Paraguay 9
A2 - ???statistics.table.value.countryCode.A2??? 8
AO - Angola 8
BA - Bosnia-Erzegovina 8
CR - Costa Rica 8
TN - Tunisia 8
CY - Cipro 7
GE - Georgia 7
MD - Moldavia 7
BY - Bielorussia 6
Totale 117.220
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Città #
Warsaw 10.938
Jacksonville 4.111
Fairfield 4.008
Ashburn 3.585
Singapore 3.205
Moscow 3.025
Chandler 2.510
Woodbridge 2.229
Wilmington 2.075
Seattle 1.853
Buffalo 1.635
Houston 1.603
Dublin 1.373
New York 1.347
Cambridge 1.317
Los Angeles 1.312
Dallas 1.305
Hong Kong 1.263
Beijing 1.241
Ann Arbor 1.108
San Mateo 1.013
Olalla 1.004
Dearborn 816
Boardman 775
San Michele All'adige 773
Dong Ket 732
Seoul 732
Hefei 589
Munich 589
Mülheim 510
Helsinki 498
Milan 476
Rovereto 434
Washington 338
Council Bluffs 332
Rome 327
Trento 309
Philadelphia 282
Guangzhou 250
Redwood City 232
Tokyo 225
Shanghai 224
London 209
Bologna 200
Turin 197
Las Vegas 187
Mountain View 182
Zhengzhou 177
Frankfurt am Main 173
São Paulo 160
Brno 151
Abidjan 145
Mexico City 140
Falkenstein 139
Santa Clara 137
Brussels 132
Amsterdam 130
Bolzano 128
Florence 126
Ho Chi Minh City 126
San Diego 125
Phoenix 119
Toronto 117
Naples 113
Turku 110
Brooklyn 106
Stockholm 106
Hanoi 100
Chicago 99
Montreal 99
Denver 98
Montréal 97
Verona 96
Falls Church 90
Chennai 88
Nanjing 84
Orem 84
Kitzingen 83
Bari 82
Budapest 76
Mezzolombardo 72
Ottawa 72
Padova 70
Atlanta 68
Johannesburg 68
Poplar 68
Palermo 66
Buzau 65
San Francisco 63
Catania 61
Columbus 59
Hangzhou 58
Kunming 58
Menlo Park 58
Boston 56
Mcallen 55
Affi 54
Parma 52
Ankara 50
Cles 46
Totale 68.533
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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
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 655
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
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 506
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 501
On data analysis in PTR-TOF-MS: from raw spectra to data mining 495
Advances in analysis of instrumental food sensory quality data 469
L'interazione multisensoriale nella percezione della texture della mela 469
A combined sensory-instrumental tool for apple quality evaluation 462
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 453
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 450
Factors influencing sweet taste in apple 441
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 435
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 432
La percezione del gusto dolce nella mela 430
Apple flavor: linking sensory perception to volatile release and textural properties 428
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 421
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 420
Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore 418
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 418
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness 415
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele 411
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 410
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
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 382
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
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 367
Food neophobia and its relation with olfaction 365
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 363
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
Tracing coffee origin by PTR-ToF-MS 358
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 354
Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products 352
PTR-ToF-MS characterization of roasted coffees (C. arabica) from different geographic origins 352
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
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 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
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 346
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 345
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
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 337
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 336
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 335
Effects of the sound of the bite on apple perceived crispness and hardness 335
A consumer study of fresh juices containing berry fruits 334
Genetic dissection of fruit aroma in apple 334
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 332
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods 331
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 331
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 330
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 329
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 327
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 326
Sensory profiling of apple cultivars 325
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 325
Influence of different climatic conditions on the sensory quality of apples 325
A combined sensory-instrumental approach for apple texture profiling 323
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 323
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 322
Personality traits and gender influence liking and choice of food pungency 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
Genomic approaches towards an efficient assisted breeding for fruit quality in apple 320
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry 320
Contribution of sugars and volatile components to perceived sweetness of apple 319
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 319
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 319
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 318
Texture dynamics during post-harvest cold storage ripening in apple (Malus x domestica Borkh.) 318
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 318
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling 317
How is the smell of a picky eater? 315
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilome 313
Multivariate modelling of odour profiles and volatile compounds in apples 312
Correlazioni tra composti volatili ed odori nella mela 312
Withering of plucked Trachelospermum jasminoides (star jasmine) flowers – Time-dependent volatile compound profile obtained with SPME/GC–MS and proton transfer reaction-mass spectrometry (PTR-MS) 311
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 310
PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics 310
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 309
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
The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry 307
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis 306
Totale 37.759
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Categoria #
all - tutte 438.091
article - articoli 187.666
book - libri 835
conference - conferenze 229.298
curatela - curatele 2.537
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 17.755
Totale 876.182
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20217.505 0 0 0 0 0 1.306 1.372 530 1.433 420 1.367 1.077
2021/20225.974 469 1.634 188 457 215 469 275 764 520 361 445 177
2022/202314.458 454 100 1.049 1.117 1.662 1.933 587 1.240 2.595 957 1.980 784
2023/202410.258 839 966 1.690 1.244 1.150 873 273 234 292 609 558 1.530
2024/202522.794 443 523 406 1.690 1.025 605 1.370 1.199 1.950 895 11.499 1.189
2025/202617.617 3.253 3.099 2.630 3.120 4.786 729 0 0 0 0 0 0
Totale 118.707