CINECA IRIS Institutional Research Information System

GASPERI, FLAVIA
 Distribuzione geografica
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Continente #
NA - Nord America 70.059
EU - Europa 58.274
AS - Asia 22.477
SA - Sud America 1.774
Continente sconosciuto - Info sul continente non disponibili 1.378
AF - Africa 820
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 225
OC - Oceania 173
AN - Antartide 1
Totale 155.181
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Nazione #
US - Stati Uniti d'America 68.905
RU - Federazione Russa 12.717
PL - Polonia 11.087
IT - Italia 9.771
SG - Singapore 9.753
FI - Finlandia 8.213
DE - Germania 6.342
CN - Cina 5.243
UA - Ucraina 2.470
VN - Vietnam 2.054
HK - Hong Kong 1.601
IE - Irlanda 1.409
SE - Svezia 1.341
GB - Regno Unito 1.340
BR - Brasile 1.253
FR - Francia 1.176
KR - Corea 868
CA - Canada 687
NL - Olanda 640
IN - India 565
BD - Bangladesh 419
JP - Giappone 409
TR - Turchia 328
MX - Messico 321
ES - Italia 289
EU - Europa 217
CZ - Repubblica Ceca 208
ID - Indonesia 191
BE - Belgio 169
RO - Romania 163
ZA - Sudafrica 161
AR - Argentina 151
MU - Mauritius 150
CI - Costa d'Avorio 149
PH - Filippine 139
AU - Australia 123
EE - Estonia 123
PK - Pakistan 103
IQ - Iraq 100
MY - Malesia 100
CH - Svizzera 96
AT - Austria 94
HU - Ungheria 91
LT - Lituania 89
CL - Cile 78
EC - Ecuador 73
CO - Colombia 71
TH - Thailandia 68
DK - Danimarca 67
MA - Marocco 66
PT - Portogallo 60
GR - Grecia 57
TW - Taiwan 57
AE - Emirati Arabi Uniti 48
SA - Arabia Saudita 48
NZ - Nuova Zelanda 47
NO - Norvegia 46
VE - Venezuela 46
IL - Israele 45
NP - Nepal 42
BG - Bulgaria 41
DZ - Algeria 40
EG - Egitto 39
UZ - Uzbekistan 36
IR - Iran 35
AZ - Azerbaigian 31
BJ - Benin 31
PE - Perù 31
AL - Albania 26
JM - Giamaica 26
TN - Tunisia 26
BO - Bolivia 25
KZ - Kazakistan 25
KE - Kenya 24
PY - Paraguay 24
SC - Seychelles 22
ET - Etiopia 21
JO - Giordania 21
HR - Croazia 20
NG - Nigeria 20
CR - Costa Rica 19
LV - Lettonia 19
UY - Uruguay 19
LK - Sri Lanka 18
SI - Slovenia 18
KG - Kirghizistan 17
SK - Slovacchia (Repubblica Slovacca) 16
HN - Honduras 15
PA - Panama 15
AM - Armenia 14
MD - Moldavia 14
NA - Namibia 13
GE - Georgia 12
LU - Lussemburgo 12
RS - Serbia 12
AO - Angola 11
BA - Bosnia-Erzegovina 11
LB - Libano 11
OM - Oman 11
PR - Porto Rico 11
Totale 153.589
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Città #
Council Bluffs 12.405
Warsaw 11.001
Helsinki 8.036
Ashburn 5.217
Jacksonville 4.125
Singapore 4.092
Fairfield 4.008
San Jose 3.510
Moscow 3.027
Chandler 2.510
Woodbridge 2.231
Wilmington 2.078
Seattle 1.862
Buffalo 1.661
Houston 1.628
Hong Kong 1.528
New York 1.517
Beijing 1.476
Los Angeles 1.433
Dallas 1.399
Dublin 1.375
Cambridge 1.320
Ann Arbor 1.109
San Mateo 1.013
Olalla 1.004
Dearborn 817
Boardman 784
San Michele All'adige 773
Seoul 735
Dong Ket 732
Milan 616
Munich 592
Hefei 591
Rovereto 547
Mülheim 510
Lauterbourg 458
Ho Chi Minh City 442
Rome 422
Columbus 417
Frankfurt am Main 346
Washington 344
Hanoi 309
Trento 309
Philadelphia 301
Guangzhou 276
Santa Clara 271
Tokyo 254
Orem 250
Shanghai 249
Redwood City 232
London 228
Turin 228
Bologna 223
Phoenix 208
Las Vegas 199
São Paulo 190
Mountain View 182
Zhengzhou 179
Amsterdam 154
Toronto 154
Chennai 153
Mexico City 152
Brno 151
Falkenstein 151
Naples 151
Abidjan 148
Bolzano 142
Montreal 137
Chicago 136
Florence 135
Brussels 133
San Diego 132
Brooklyn 131
Denver 129
Atlanta 115
Stockholm 115
Turku 110
Verona 104
Istanbul 100
Montréal 97
Bari 96
Johannesburg 91
Falls Church 90
Nanjing 85
Poplar 85
San Francisco 85
Kitzingen 83
Ottawa 83
Palermo 80
Budapest 76
Hangzhou 76
Da Nang 74
Parma 73
Mezzolombardo 72
Manchester 70
Padova 70
Catania 68
Boston 65
Buzau 65
Ankara 60
Totale 98.256
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Nome #
Alimentazione della vacca da latte in alpeggio: il pascolo, l'animale, il prodotto 2.199
Caratterizzazione di formaggi tipici dell'arco alpino: il contributo della ricerca = Characterisation of typical cheeses from alpine region: the contribution of research 2.074
In silico characterization and expression analysis of class 1 DXS, a candidate gene for monoterpene accumulation in grape berries 2.033
Consumer liking for juices based on berry fruit 2.031
Il ruolo del suono nella percezione della croccantezza della mela 1.255
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 809
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 762
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 717
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 706
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 702
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 627
On data analysis in PTR-TOF-MS: from raw spectra to data mining 573
L'interazione multisensoriale nella percezione della texture della mela 568
A combined sensory-instrumental tool for apple quality evaluation 544
La percezione del gusto dolce nella mela 543
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 541
Advances in analysis of instrumental food sensory quality data 540
Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore 526
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 518
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 511
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 508
Factors influencing sweet taste in apple 503
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 502
Validating the Italian version of the Adult Picky Eating Questionnaire 495
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 489
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele 481
Personality traits and gender influence liking and choice of food pungency 480
Apple flavor: linking sensory perception to volatile release and textural properties 478
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness 478
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 467
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 463
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 463
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 461
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 456
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 455
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 452
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 451
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry 446
Tracing coffee origin by PTR-ToF-MS 440
How does flavouring influence apple liking? 437
Image analysis as support for sensory evaluation of food 433
Towards high throughput phenotyping of the multisensory space of apple quality 432
Permutation testing for validating PCA 429
Multisensory modulation of texture perception in apples 428
Food neophobia and its relation with olfaction 427
How is the smell of a picky eater? 427
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 427
Thinning via shading: the sensory quality of apples grown by a new technique 425
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 425
The sound of chewing and its influence on apple preference drivers 424
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 422
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 422
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 417
Acceptability of scab-resistant apple cultivars 416
Genetic dissection of fruit aroma in apple 416
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 415
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 415
A conjoint study on apple acceptability: sensory characteristics and nutritional information 413
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 412
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 411
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 410
Sensory comparison of organically and conventionally produced scab-resistant apples 410
PTR-ToF-MS characterization of roasted coffees (C. arabica) from different geographic origins 409
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 408
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 407
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 407
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods 406
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 406
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 406
Correlazioni tra composti volatili ed odori nella mela 404
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 404
Contribution of sugars and volatile components to perceived sweetness of apple 402
Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products 400
Effects of the sound of the bite on apple perceived crispness and hardness 400
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 399
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 398
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 397
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 397
A combined sensory-instrumental approach for apple texture profiling 396
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 390
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 388
Personality traits and gender influence liking and choice of food pungency 388
Temporal dominance of sensations: a new tool to grasp multisensory interactions 388
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 386
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling 384
A consumer study of fresh juices containing berry fruits 383
Genomic approaches towards an efficient assisted breeding for fruit quality in apple 381
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 378
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 378
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) 378
Texture dynamics during post-harvest cold storage ripening in apple (Malus x domestica Borkh.) 377
Sensory profiling of apple cultivars 376
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 376
Multivariate modelling of odour profiles and volatile compounds in apples 374
Dynamism of coffee aroma perception: a study combining real-time sensory and instrumental techniques 374
Influence of different climatic conditions on the sensory quality of apples 374
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 374
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 373
PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes 372
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 370
Totale 52.248
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Categoria #
all - tutte 519.219
article - articoli 217.188
book - libri 974
conference - conferenze 273.319
curatela - curatele 6.701
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 21.037
Totale 1.038.438
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20225.505 0 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
2025/202648.250 3.253 3.099 2.630 3.120 4.786 2.735 5.336 1.837 8.992 2.467 1.260 8.735
2026/20275.841 4.452 1.389 0 0 0 0 0 0 0 0 0 0
Totale 155.181