CINECA IRIS Institutional Research Information System

GASPERI, FLAVIA
 Distribuzione geografica
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Continente #
EU - Europa 57.176
NA - Nord America 55.493
AS - Asia 21.906
SA - Sud America 1.733
AF - Africa 819
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 225
OC - Oceania 167
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 137.524
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Nazione #
US - Stati Uniti d'America 54.454
RU - Federazione Russa 12.717
PL - Polonia 11.075
SG - Singapore 9.608
IT - Italia 9.168
FI - Finlandia 8.208
DE - Germania 6.328
CN - Cina 5.151
UA - Ucraina 2.470
VN - Vietnam 2.049
HK - Hong Kong 1.582
IE - Irlanda 1.408
GB - Regno Unito 1.322
BR - Brasile 1.239
FR - Francia 1.165
SE - Svezia 1.010
KR - Corea 850
CA - Canada 620
NL - Olanda 614
IN - India 555
JP - Giappone 406
TR - Turchia 321
MX - Messico 316
ES - Italia 256
EU - Europa 217
CZ - Repubblica Ceca 207
ID - Indonesia 188
BD - Bangladesh 169
BE - Belgio 168
ZA - Sudafrica 161
RO - Romania 157
MU - Mauritius 150
CI - Costa d'Avorio 149
AR - Argentina 148
PH - Filippine 134
EE - Estonia 123
AU - Australia 117
PK - Pakistan 103
IQ - Iraq 100
AT - Austria 94
MY - Malesia 94
CH - Svizzera 93
HU - Ungheria 90
LT - Lituania 86
CL - Cile 77
DK - Danimarca 67
TH - Thailandia 67
EC - Ecuador 66
MA - Marocco 66
CO - Colombia 62
PT - Portogallo 60
TW - Taiwan 55
SA - Arabia Saudita 48
AE - Emirati Arabi Uniti 47
NZ - Nuova Zelanda 47
GR - Grecia 46
NO - Norvegia 46
VE - Venezuela 44
IL - Israele 43
NP - Nepal 40
DZ - Algeria 39
EG - Egitto 39
UZ - Uzbekistan 36
IR - Iran 35
BG - Bulgaria 34
AZ - Azerbaigian 31
BJ - Benin 31
PE - Perù 28
TN - Tunisia 26
AL - Albania 25
BO - Bolivia 25
KZ - Kazakistan 25
KE - Kenya 24
PY - Paraguay 22
SC - Seychelles 22
ET - Etiopia 21
JO - Giordania 21
HR - Croazia 20
NG - Nigeria 20
LV - Lettonia 19
UY - Uruguay 19
LK - Sri Lanka 18
SI - Slovenia 18
KG - Kirghizistan 17
AM - Armenia 14
JM - Giamaica 14
PA - Panama 14
CR - Costa Rica 13
NA - Namibia 13
SK - Slovacchia (Repubblica Slovacca) 13
GE - Georgia 12
LU - Lussemburgo 12
AO - Angola 11
LB - Libano 11
OM - Oman 11
RS - Serbia 11
BA - Bosnia-Erzegovina 10
DO - Repubblica Dominicana 10
PR - Porto Rico 10
BH - Bahrain 9
Totale 137.324
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Città #
Warsaw 10.997
Helsinki 8.033
Ashburn 4.832
Jacksonville 4.117
Singapore 4.066
Fairfield 4.008
San Jose 3.040
Moscow 3.027
Chandler 2.510
Woodbridge 2.229
Wilmington 2.076
Seattle 1.854
Buffalo 1.641
Houston 1.616
Hong Kong 1.512
New York 1.438
Beijing 1.436
Dublin 1.375
Los Angeles 1.374
Dallas 1.325
Cambridge 1.318
Ann Arbor 1.108
San Mateo 1.013
Olalla 1.004
Council Bluffs 830
Dearborn 816
Boardman 780
San Michele All'adige 773
Seoul 733
Dong Ket 732
Munich 592
Hefei 591
Milan 548
Rovereto 539
Mülheim 510
Lauterbourg 458
Ho Chi Minh City 438
Rome 365
Frankfurt am Main 340
Washington 340
Trento 309
Hanoi 308
Philadelphia 286
Guangzhou 276
Tokyo 252
Shanghai 246
Orem 236
Redwood City 232
London 222
Turin 216
Bologna 206
Las Vegas 188
São Paulo 188
Mountain View 182
Santa Clara 181
Zhengzhou 179
Amsterdam 153
Chennai 153
Brno 151
Falkenstein 151
Mexico City 150
Abidjan 148
Bolzano 137
Toronto 134
Brussels 133
Phoenix 132
Naples 131
Florence 128
Montreal 128
San Diego 128
Chicago 118
Brooklyn 116
Stockholm 115
Denver 113
Turku 110
Montréal 97
Verona 97
Istanbul 95
Johannesburg 91
Falls Church 90
Atlanta 87
Bari 85
Nanjing 85
Poplar 85
Kitzingen 83
Ottawa 78
Budapest 76
Hangzhou 76
Da Nang 74
Mezzolombardo 72
Palermo 72
Manchester 70
Padova 70
San Francisco 66
Buzau 65
Catania 65
Boston 63
Columbus 63
Ankara 60
Tianjin 60
Totale 84.495
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Nome #
Alimentazione della vacca da latte in alpeggio: il pascolo, l'animale, il prodotto 2.172
Caratterizzazione di formaggi tipici dell'arco alpino: il contributo della ricerca = Characterisation of typical cheeses from alpine region: the contribution of research 2.047
In silico characterization and expression analysis of class 1 DXS, a candidate gene for monoterpene accumulation in grape berries 2.016
Consumer liking for juices based on berry fruit 2.012
Il ruolo del suono nella percezione della croccantezza della mela 1.206
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 779
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 687
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 642
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 633
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 567
L'interazione multisensoriale nella percezione della texture della mela 531
On data analysis in PTR-TOF-MS: from raw spectra to data mining 527
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 517
A combined sensory-instrumental tool for apple quality evaluation 515
Advances in analysis of instrumental food sensory quality data 503
La percezione del gusto dolce nella mela 491
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 482
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 474
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 472
Factors influencing sweet taste in apple 469
Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore 465
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 461
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 454
Apple flavor: linking sensory perception to volatile release and textural properties 452
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness 447
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele 445
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 439
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 433
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 431
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 430
Validating the Italian version of the Adult Picky Eating Questionnaire 429
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 428
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 422
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 419
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 418
Personality traits and gender influence liking and choice of food pungency 413
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 412
How does flavouring influence apple liking? 405
Towards high throughput phenotyping of the multisensory space of apple quality 404
Image analysis as support for sensory evaluation of food 404
Permutation testing for validating PCA 397
Multisensory modulation of texture perception in apples 395
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 395
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 394
Tracing coffee origin by PTR-ToF-MS 394
A conjoint study on apple acceptability: sensory characteristics and nutritional information 392
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 391
Food neophobia and its relation with olfaction 390
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 389
The sound of chewing and its influence on apple preference drivers 388
Thinning via shading: the sensory quality of apples grown by a new technique 387
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 386
PTR-ToF-MS characterization of roasted coffees (C. arabica) from different geographic origins 383
Acceptability of scab-resistant apple cultivars 379
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 378
Genetic dissection of fruit aroma in apple 377
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 376
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods 375
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 375
Sensory comparison of organically and conventionally produced scab-resistant apples 374
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 373
Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products 371
Contribution of sugars and volatile components to perceived sweetness of apple 371
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 369
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 369
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 369
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry 368
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 367
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 367
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 366
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 366
How is the smell of a picky eater? 365
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 362
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 360
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 359
Effects of the sound of the bite on apple perceived crispness and hardness 358
A consumer study of fresh juices containing berry fruits 357
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 357
Genomic approaches towards an efficient assisted breeding for fruit quality in apple 355
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 353
Influence of different climatic conditions on the sensory quality of apples 353
A combined sensory-instrumental approach for apple texture profiling 352
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 352
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 351
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 351
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling 349
Personality traits and gender influence liking and choice of food pungency 349
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 347
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 347
Multivariate modelling of odour profiles and volatile compounds in apples 346
Sensory profiling of apple cultivars 346
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 346
Correlazioni tra composti volatili ed odori nella mela 343
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 340
Texture dynamics during post-harvest cold storage ripening in apple (Malus x domestica Borkh.) 340
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) 339
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 339
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 338
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 336
PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes 336
Totale 48.250
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Categoria #
all - tutte 471.985
article - articoli 197.816
book - libri 896
conference - conferenze 247.734
curatela - curatele 6.461
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 19.078
Totale 943.970
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.864 0 0 0 0 0 0 0 0 0 420 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
2025/202637.806 3.253 3.099 2.630 3.120 4.786 2.735 5.336 1.837 8.992 2.018 0 0
Totale 138.896