CINECA IRIS Institutional Research Information System

APREA, EUGENIO
 Distribuzione geografica
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Continente #
NA - Nord America 26.301
EU - Europa 20.547
AS - Asia 3.242
AF - Africa 257
SA - Sud America 135
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 135
OC - Oceania 58
Totale 50.675
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Nazione #
US - Stati Uniti d'America 26.067
PL - Polonia 7.937
IT - Italia 4.036
DE - Germania 3.280
UA - Ucraina 1.484
CN - Cina 1.288
IE - Irlanda 864
GB - Regno Unito 571
SE - Svezia 562
RU - Federazione Russa 505
VN - Vietnam 485
SG - Singapore 400
FI - Finlandia 280
FR - Francia 201
CA - Canada 188
KR - Corea 164
IN - India 154
JP - Giappone 153
HK - Hong Kong 147
EU - Europa 132
RO - Romania 124
CZ - Repubblica Ceca 117
NL - Olanda 99
CI - Costa d'Avorio 90
MU - Mauritius 83
BE - Belgio 81
HU - Ungheria 80
TR - Turchia 80
ID - Indonesia 68
BR - Brasile 59
CH - Svizzera 55
PH - Filippine 51
ES - Italia 50
TW - Taiwan 44
TH - Thailandia 42
MY - Malesia 37
GR - Grecia 35
AU - Australia 33
MX - Messico 33
AT - Austria 28
IR - Iran 26
PT - Portogallo 26
NZ - Nuova Zelanda 25
HR - Croazia 22
CO - Colombia 20
SI - Slovenia 19
CL - Cile 17
NO - Norvegia 17
PK - Pakistan 17
ZA - Sudafrica 17
DK - Danimarca 15
LK - Sri Lanka 15
AR - Argentina 14
EG - Egitto 14
DZ - Algeria 13
SK - Slovacchia (Repubblica Slovacca) 13
IL - Israele 11
BD - Bangladesh 10
MA - Marocco 10
NG - Nigeria 10
SA - Arabia Saudita 10
PE - Perù 9
RS - Serbia 8
BY - Bielorussia 6
KZ - Kazakistan 6
PA - Panama 6
VE - Venezuela 6
ET - Etiopia 5
LU - Lussemburgo 5
MD - Moldavia 5
AL - Albania 4
AM - Armenia 4
AZ - Azerbaigian 4
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
GE - Georgia 4
LV - Lettonia 4
SZ - Regno dello Swaziland 4
BO - Bolivia 3
CR - Costa Rica 3
CU - Cuba 3
EC - Ecuador 3
KH - Cambogia 3
SC - Seychelles 3
TN - Tunisia 3
UG - Uganda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
CY - Cipro 2
EE - Estonia 2
JO - Giordania 2
LT - Lituania 2
PS - Palestinian Territory 2
QA - Qatar 2
UY - Uruguay 2
A1 - Anonimo 1
BJ - Benin 1
BN - Brunei Darussalam 1
DO - Repubblica Dominicana 1
GY - Guiana 1
Totale 50.663
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Città #
Warsaw 7.899
Fairfield 2.607
Jacksonville 2.500
Chandler 1.583
Woodbridge 1.411
Ashburn 1.369
Wilmington 1.317
Seattle 1.147
Houston 1.016
Cambridge 877
Dublin 855
Ann Arbor 746
Buffalo 746
New York 639
Olalla 634
San Mateo 632
San Michele All'adige 612
Dearborn 506
Boardman 478
Dong Ket 460
Moscow 422
Beijing 415
Los Angeles 349
Mülheim 323
Helsinki 261
Trento 239
Redwood City 199
Washington 196
Milan 189
Philadelphia 183
Mountain View 149
Guangzhou 145
Shanghai 134
Hong Kong 131
Munich 128
Seoul 114
Rome 112
Zhengzhou 107
Montréal 96
Brno 92
Abidjan 89
Bologna 89
San Diego 89
Bolzano 81
Budapest 78
Turin 77
Singapore 76
Tokyo 76
Falls Church 73
London 73
Falkenstein 72
Buzau 62
Florence 62
Menlo Park 57
Brussels 55
Mcallen 55
Kitzingen 54
Nanjing 50
Bari 45
Dallas 43
Hefei 41
Ottawa 40
Phoenix 40
Kunming 39
Verona 39
Catania 34
Naples 34
Taipei 34
Padova 33
Cles 32
Columbus 32
Hangzhou 32
Shenyang 30
Affi 28
Mezzolombardo 28
Chicago 27
Santa Clara 27
Bornova 25
Jinan 25
Pozza 24
Las Vegas 23
Xian 23
Wageningen 22
Augusta 21
Torino 21
Berlin 20
Henderson 20
Jakarta 20
Palermo 20
Tappahannock 20
Toronto 19
Norwalk 18
Parma 18
Napoli 17
Redmond 17
Amsterdam 16
Bangkok 16
Modena 16
Pisa 16
São Paulo 16
Totale 34.397
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Nome #
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 651
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science 551
Mass spectrometry: principles and instrumentation 534
Il ruolo del suono nella percezione della croccantezza della mela 486
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 443
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 363
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm 357
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 352
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 351
A combined sensory-instrumental tool for apple quality evaluation 344
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 343
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 340
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura 338
Factors influencing sweet taste in apple 335
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin 334
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 320
Towards high throughput phenotyping of the multisensory space of apple quality 309
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 306
Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet 304
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 292
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 291
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes 288
La percezione del gusto dolce nella mela 287
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 282
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters 282
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 272
Thinning via shading: the sensory quality of apples grown by a new technique 267
The sound of chewing and its influence on apple preference drivers 266
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 265
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 262
Sensory comparison of organically and conventionally produced scab-resistant apples 262
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori 256
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 253
A conjoint study on apple acceptability: sensory characteristics and nutritional information 252
How does flavouring influence apple liking? 251
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations 251
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 251
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability 251
A combined sensory-instrumental approach for apple texture profiling 249
Sensory profiling of apple cultivars 249
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis 246
Breath analysis by Proton Transfer Reaction - Time of Flight - Mass Spectrometry for liver disease diagnostic 245
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 245
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars 244
PTR-MS as a new tool for fruit metabolomics 244
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale 244
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis 242
Influence of different climatic conditions on the sensory quality of apples 242
Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks 242
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones 241
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 241
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 240
Odour profiling of apple cultivars and correlation with volatile compounds 239
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 238
Breath analysis with PTR-TOF-MS 235
Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) for in vivo breath analysis of rats under different diet conditions 233
Effects of the sound of the bite on apple perceived crispness and hardness 233
Multivariate modelling of odour profiles and volatile compounds in apples 232
Acceptability of scab-resistant apple cultivars 232
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 232
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 231
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 231
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 231
Determination of bitterness of extra virgin olive oils by amperometric detection 231
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 229
Image analysis as support for sensory evaluation of food 229
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 228
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction 228
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 224
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS 222
Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS) 220
Contribution of sugars and volatile components to perceived sweetness of apple 218
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 215
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 215
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 214
PTR-TOF-MS and data-mining methods for rapid characterisation of agro-industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese 210
Exploring influences on food choice in a large population sample: the Italian taste project 210
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS 209
Refined measurements of Henry’s law constant of terpenes with inert gas stripping coupled with PTR-MS 209
PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics 209
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 208
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 208
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 207
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 206
Multidisciplinary characterization of primocane raspberries compared to floricane fruiting cultivars 206
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 206
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 205
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 205
Rapid non-invasive quality control of semifinished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat 203
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 203
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk 200
Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics 200
Desorption kinetics with PTR-MS: Isothermal differential desorption kinetics from a heterogeneous inlet surface at ambient pressure and a new concept for compound identification 200
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 200
Correlazioni tra composti volatili ed odori nella mela 199
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 198
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS 197
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) 197
Uno studio sulle interazioni multisensoriali nella mela 197
Nectarine volatilome response to fresh-cutting and storage 197
Totale 26.185
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Categoria #
all - tutte 166.932
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 166.932
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202011.231 330 630 1.175 1.989 821 1.255 925 1.069 1.201 764 608 464
2020/20218.483 679 777 530 691 680 892 930 418 947 330 891 718
2021/20224.153 350 1.059 144 300 192 344 198 509 329 275 319 134
2022/20239.284 303 78 667 727 1.066 1.240 393 768 1.668 619 1.267 488
2023/20246.490 529 595 1.073 786 768 568 200 130 165 397 346 933
2024/2025194 194 0 0 0 0 0 0 0 0 0 0 0
Totale 51.650