CINECA IRIS Institutional Research Information System

GASPERI, FLAVIA
 Distribuzione geografica
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Continente #
NA - Nord America 42.305
EU - Europa 32.728
AS - Asia 5.879
AF - Africa 461
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 227
SA - Sud America 202
OC - Oceania 130
Totale 81.932
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Nazione #
US - Stati Uniti d'America 41.905
PL - Polonia 10.847
IT - Italia 6.891
DE - Germania 5.495
UA - Ucraina 2.426
CN - Cina 2.268
RU - Federazione Russa 1.684
IE - Irlanda 1.391
SG - Singapore 1.196
SE - Svezia 902
GB - Regno Unito 885
VN - Vietnam 773
FI - Finlandia 489
CA - Canada 326
FR - Francia 325
KR - Corea 294
NL - Olanda 275
JP - Giappone 269
HK - Hong Kong 238
IN - India 232
EU - Europa 219
CZ - Repubblica Ceca 178
MU - Mauritius 149
RO - Romania 149
BE - Belgio 148
CI - Costa d'Avorio 146
TR - Turchia 113
BR - Brasile 112
ES - Italia 108
ID - Indonesia 93
AU - Australia 88
HU - Ungheria 83
CH - Svizzera 76
PH - Filippine 59
AT - Austria 53
TH - Thailandia 47
PT - Portogallo 46
MY - Malesia 45
MX - Messico 43
TW - Taiwan 43
NZ - Nuova Zelanda 42
GR - Grecia 38
LT - Lituania 38
NO - Norvegia 36
ZA - Sudafrica 35
IR - Iran 34
DK - Danimarca 33
PK - Pakistan 30
AR - Argentina 25
MA - Marocco 23
CL - Cile 21
BG - Bulgaria 18
EG - Egitto 18
HR - Croazia 18
IL - Israele 17
LK - Sri Lanka 16
DZ - Algeria 15
ET - Etiopia 14
SI - Slovenia 14
CO - Colombia 13
NG - Nigeria 13
SC - Seychelles 13
LV - Lettonia 12
NA - Namibia 12
PE - Perù 11
SK - Slovacchia (Repubblica Slovacca) 11
IQ - Iraq 10
KG - Kirghizistan 10
AZ - Azerbaigian 9
BD - Bangladesh 9
KZ - Kazakistan 9
PR - Porto Rico 9
A2 - ???statistics.table.value.countryCode.A2??? 8
AL - Albania 8
AM - Armenia 8
BA - Bosnia-Erzegovina 8
LU - Lussemburgo 8
AE - Emirati Arabi Uniti 7
EE - Estonia 7
GE - Georgia 7
RS - Serbia 7
SA - Arabia Saudita 7
BO - Bolivia 6
JM - Giamaica 6
EC - Ecuador 5
IS - Islanda 5
MD - Moldavia 5
MK - Macedonia 5
NP - Nepal 5
UG - Uganda 5
VE - Venezuela 5
BY - Bielorussia 4
CY - Cipro 4
PA - Panama 4
SZ - Regno dello Swaziland 4
TJ - Tagikistan 4
TN - Tunisia 4
CR - Costa Rica 3
CU - Cuba 3
JO - Giordania 3
Totale 81.890
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Città #
Warsaw 10.800
Jacksonville 4.117
Fairfield 4.032
Chandler 2.515
Woodbridge 2.245
Ashburn 2.130
Wilmington 2.083
Seattle 1.830
Houston 1.568
Dublin 1.368
Cambridge 1.324
Buffalo 1.322
Ann Arbor 1.109
New York 1.070
San Mateo 1.015
Olalla 1.007
Dearborn 816
San Michele All'adige 774
Boardman 764
Los Angeles 740
Dong Ket 734
Beijing 673
Moscow 655
Singapore 594
Mülheim 512
Helsinki 453
Milan 357
Washington 322
Philadelphia 281
Trento 279
Munich 246
Guangzhou 235
Rome 233
Redwood City 232
Shanghai 214
Seoul 201
Hong Kong 193
Mountain View 183
Las Vegas 181
Turin 177
Zhengzhou 173
Bologna 161
Brno 151
London 146
Abidjan 145
San Diego 127
Tokyo 127
Brussels 123
Bolzano 111
Florence 102
Montréal 97
Falkenstein 92
Falls Church 90
Kitzingen 83
Naples 83
Nanjing 82
Toronto 77
Budapest 75
Mezzolombardo 75
Verona 74
Amsterdam 73
Hefei 71
Padova 71
Frankfurt am Main 67
Ottawa 67
Buzau 65
Phoenix 61
Bari 60
Dallas 60
Menlo Park 58
Catania 56
Kunming 56
Mcallen 56
Affi 54
Hangzhou 53
Santa Clara 49
Cles 46
Parma 46
Redmond 44
Chicago 43
Palermo 41
Augusta 40
Shenyang 37
Jinan 35
Wageningen 35
Modena 33
Columbus 32
Tappahannock 32
Torino 32
Taipei 31
Berlin 30
Napoli 30
São Paulo 29
Xian 29
Leawood 28
Henderson 27
Jakarta 27
Pisa 27
Norwalk 26
Acton 25
Totale 53.560
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 693
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 663
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 562
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 448
On data analysis in PTR-TOF-MS: from raw spectra to data mining 380
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 371
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 371
L'interazione multisensoriale nella percezione della texture della mela 369
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 368
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 361
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 360
A combined sensory-instrumental tool for apple quality evaluation 358
Factors influencing sweet taste in apple 355
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 349
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 346
Apple flavor: linking sensory perception to volatile release and textural properties 345
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele 331
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 328
Permutation testing for validating PCA 326
La percezione del gusto dolce nella mela 326
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness 326
Towards high throughput phenotyping of the multisensory space of apple quality 317
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 314
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 309
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 306
Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore 300
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 299
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 298
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 298
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 296
Tracing coffee origin by PTR-ToF-MS 295
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 294
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 293
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 292
Food neophobia and its relation with olfaction 292
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 291
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 282
Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products 281
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 279
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 279
Multisensory modulation of texture perception in apples 276
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 275
Thinning via shading: the sensory quality of apples grown by a new technique 275
PTR-ToF-MS characterization of roasted coffees (C. arabica) from different geographic origins 275
A consumer study of fresh juices containing berry fruits 274
The sound of chewing and its influence on apple preference drivers 274
Advances in analysis of instrumental food sensory quality data 272
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 272
Sensory comparison of organically and conventionally produced scab-resistant apples 270
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 267
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 266
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilome 264
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 263
A combined sensory-instrumental approach for apple texture profiling 263
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 262
Sensory profiling of apple cultivars 261
How does flavouring influence apple liking? 261
A conjoint study on apple acceptability: sensory characteristics and nutritional information 259
Personality traits and gender influence liking and choice of food pungency 259
Genetic dissection of fruit aroma in apple 259
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 259
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 259
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 258
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods 256
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 252
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling 251
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 251
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 251
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 250
Personality traits and gender influence liking and choice of food pungency 250
Breath analysis by Proton Transfer Reaction - Time of Flight - Mass Spectrometry for liver disease diagnostic 250
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 249
PTR-MS as a new tool for fruit metabolomics 249
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 249
Acceptability of scab-resistant apple cultivars 248
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis 248
Influence of different climatic conditions on the sensory quality of apples 248
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 247
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones 247
Spettrometria di massa della reazione di trasferimento di protoni (PTR-MS) e microarray analisi della fragola: un approccio integrato tra metabolica e genomica funzionale 246
Genomic approaches towards an efficient assisted breeding for fruit quality in apple 246
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 245
Effects of the sound of the bite on apple perceived crispness and hardness 244
Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks 244
Odour profiling of apple cultivars and correlation with volatile compounds 244
A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences 243
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 243
Individual variability in the awareness of odors: demographic parameters and odor identification ability 242
Organic matter evolution index (OMEI) as a measure of composting efficiency 241
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 241
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 241
The use of compost: its effects on heavy metal levels in soil and plants 239
Multivariate modelling of odour profiles and volatile compounds in apples 239
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 239
Effects of sensory characteristics and health information on acceptability of apples 238
Image analysis as support for sensory evaluation of food 238
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 238
Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) for in vivo breath analysis of rats under different diet conditions 237
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry 237
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 235
Totale 29.130
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Categoria #
all - tutte 311.940
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 311.940
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20209.570 0 0 0 0 0 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
2024/20254.652 448 524 408 1.698 1.039 535 0 0 0 0 0 0
Totale 83.249