CINECA IRIS Institutional Research Information System

GASPERI, FLAVIA
 Distribuzione geografica
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Continente #
NA - Nord America 64.704
EU - Europa 57.698
AS - Asia 22.288
SA - Sud America 1.742
AF - Africa 819
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 225
OC - Oceania 172
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 147.653
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Nazione #
US - Stati Uniti d'America 63.599
RU - Federazione Russa 12.717
PL - Polonia 11.081
SG - Singapore 9.670
IT - Italia 9.520
FI - Finlandia 8.211
DE - Germania 6.332
CN - Cina 5.205
UA - Ucraina 2.470
VN - Vietnam 2.052
HK - Hong Kong 1.591
IE - Irlanda 1.409
GB - Regno Unito 1.330
BR - Brasile 1.241
FR - Francia 1.168
SE - Svezia 1.105
KR - Corea 866
CA - Canada 666
NL - Olanda 633
IN - India 560
JP - Giappone 407
BD - Bangladesh 385
TR - Turchia 326
MX - Messico 317
ES - Italia 264
EU - Europa 217
CZ - Repubblica Ceca 208
ID - Indonesia 189
BE - Belgio 168
ZA - Sudafrica 161
RO - Romania 159
MU - Mauritius 150
CI - Costa d'Avorio 149
AR - Argentina 148
PH - Filippine 135
EE - Estonia 123
AU - Australia 122
PK - Pakistan 103
IQ - Iraq 100
MY - Malesia 99
CH - Svizzera 95
AT - Austria 94
HU - Ungheria 91
LT - Lituania 89
CL - Cile 77
EC - Ecuador 69
DK - Danimarca 67
TH - Thailandia 67
MA - Marocco 66
CO - Colombia 63
PT - Portogallo 60
TW - Taiwan 57
GR - Grecia 48
SA - Arabia Saudita 48
AE - Emirati Arabi Uniti 47
NZ - Nuova Zelanda 47
NO - Norvegia 46
VE - Venezuela 45
IL - Israele 43
NP - Nepal 42
DZ - Algeria 39
EG - Egitto 39
BG - Bulgaria 37
UZ - Uzbekistan 36
IR - Iran 35
AZ - Azerbaigian 31
BJ - Benin 31
PE - Perù 30
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
JM - Giamaica 20
NG - Nigeria 20
LV - Lettonia 19
UY - Uruguay 19
LK - Sri Lanka 18
SI - Slovenia 18
KG - Kirghizistan 17
CR - Costa Rica 15
SK - Slovacchia (Repubblica Slovacca) 15
AM - Armenia 14
MD - Moldavia 14
PA - Panama 14
NA - Namibia 13
GE - Georgia 12
LU - Lussemburgo 12
RS - Serbia 12
AO - Angola 11
BA - Bosnia-Erzegovina 11
HN - Honduras 11
LB - Libano 11
OM - Oman 11
DO - Repubblica Dominicana 10
Totale 147.443
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Città #
Warsaw 10.997
Council Bluffs 8.312
Helsinki 8.036
Ashburn 4.933
Jacksonville 4.121
Singapore 4.078
Fairfield 4.008
San Jose 3.414
Moscow 3.027
Chandler 2.510
Woodbridge 2.231
Wilmington 2.077
Seattle 1.856
Buffalo 1.656
Houston 1.623
Hong Kong 1.521
New York 1.490
Beijing 1.454
Los Angeles 1.402
Dublin 1.375
Dallas 1.358
Cambridge 1.319
Ann Arbor 1.108
San Mateo 1.013
Olalla 1.004
Dearborn 817
Boardman 782
San Michele All'adige 773
Seoul 733
Dong Ket 732
Munich 592
Hefei 591
Milan 571
Rovereto 542
Mülheim 510
Lauterbourg 458
Ho Chi Minh City 441
Columbus 414
Rome 410
Washington 343
Frankfurt am Main 340
Trento 309
Hanoi 308
Philadelphia 294
Guangzhou 276
Tokyo 252
Shanghai 249
Orem 241
Redwood City 232
Turin 226
London 223
Bologna 216
Santa Clara 208
Las Vegas 197
São Paulo 188
Mountain View 182
Zhengzhou 179
Amsterdam 153
Chennai 153
Brno 151
Falkenstein 151
Mexico City 151
Abidjan 148
Toronto 148
Naples 144
Bolzano 137
Phoenix 136
Brussels 133
Florence 133
Montreal 133
San Diego 131
Chicago 122
Denver 120
Brooklyn 119
Stockholm 115
Turku 110
Atlanta 107
Verona 103
Istanbul 99
Montréal 97
Bari 95
Johannesburg 91
Falls Church 90
Nanjing 85
Poplar 85
Kitzingen 83
Ottawa 82
Palermo 77
Budapest 76
Hangzhou 76
Da Nang 74
Mezzolombardo 72
Parma 72
San Francisco 71
Manchester 70
Padova 70
Buzau 65
Catania 65
Boston 63
Ankara 60
Totale 93.268
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Nome #
Alimentazione della vacca da latte in alpeggio: il pascolo, l'animale, il prodotto 2.192
Caratterizzazione di formaggi tipici dell'arco alpino: il contributo della ricerca = Characterisation of typical cheeses from alpine region: the contribution of research 2.064
In silico characterization and expression analysis of class 1 DXS, a candidate gene for monoterpene accumulation in grape berries 2.028
Consumer liking for juices based on berry fruit 2.025
Il ruolo del suono nella percezione della croccantezza della mela 1.239
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 797
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 708
A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey 687
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 672
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 606
On data analysis in PTR-TOF-MS: from raw spectra to data mining 558
L'interazione multisensoriale nella percezione della texture della mela 546
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 535
A combined sensory-instrumental tool for apple quality evaluation 532
Advances in analysis of instrumental food sensory quality data 529
La percezione del gusto dolce nella mela 525
Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore 512
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 497
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 497
Factors influencing sweet taste in apple 492
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 491
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis 491
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 476
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele 468
Apple flavor: linking sensory perception to volatile release and textural properties 468
Validating the Italian version of the Adult Picky Eating Questionnaire 466
Personality traits and gender influence liking and choice of food pungency 464
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness 464
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 455
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 452
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 451
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 449
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 448
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 445
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation 439
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations 437
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 437
Tracing coffee origin by PTR-ToF-MS 427
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry 423
How does flavouring influence apple liking? 421
Towards high throughput phenotyping of the multisensory space of apple quality 421
Image analysis as support for sensory evaluation of food 419
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 416
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 415
Permutation testing for validating PCA 414
Multisensory modulation of texture perception in apples 414
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 413
Food neophobia and its relation with olfaction 410
How is the smell of a picky eater? 409
Thinning via shading: the sensory quality of apples grown by a new technique 408
The sound of chewing and its influence on apple preference drivers 405
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 404
A conjoint study on apple acceptability: sensory characteristics and nutritional information 403
Acceptability of scab-resistant apple cultivars 402
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 401
Genetic dissection of fruit aroma in apple 401
Sensory comparison of organically and conventionally produced scab-resistant apples 399
PTR-ToF-MS characterization of roasted coffees (C. arabica) from different geographic origins 399
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 399
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 398
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 398
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS) 396
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 393
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 392
Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy 390
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 390
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 390
Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products 389
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods 389
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 388
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 388
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 388
Contribution of sugars and volatile components to perceived sweetness of apple 387
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 385
A combined sensory-instrumental approach for apple texture profiling 383
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 383
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 383
Personality traits and gender influence liking and choice of food pungency 382
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 382
Correlazioni tra composti volatili ed odori nella mela 381
Effects of the sound of the bite on apple perceived crispness and hardness 378
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 377
A consumer study of fresh juices containing berry fruits 375
Temporal dominance of sensations: a new tool to grasp multisensory interactions 374
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling 373
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 373
Genomic approaches towards an efficient assisted breeding for fruit quality in apple 370
Influence of different climatic conditions on the sensory quality of apples 367
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 366
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) 366
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 365
Sensory profiling of apple cultivars 364
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 362
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 362
Multivariate modelling of odour profiles and volatile compounds in apples 361
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 359
Dynamism of coffee aroma perception: a study combining real-time sensory and instrumental techniques 358
Texture dynamics during post-harvest cold storage ripening in apple (Malus x domestica Borkh.) 358
Valorizzazione sensoriale a supporto della biodiversità: il caso studio del miele millefiori trentino 355
PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes 355
Totale 50.538
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Categoria #
all - tutte 497.296
article - articoli 207.799
book - libri 941
conference - conferenze 261.833
curatela - curatele 6.601
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 20.122
Totale 994.592
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.077 0 0 0 0 0 0 0 0 0 0 0 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
2025/202647.937 3.253 3.099 2.630 3.120 4.786 2.735 5.336 1.837 8.992 2.467 1.260 8.422
Totale 149.027