CINECA IRIS Institutional Research Information System

APREA, EUGENIO
 Distribuzione geografica
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Continente #
NA - Nord America 35.110
EU - Europa 32.458
AS - Asia 13.742
SA - Sud America 1.109
AF - Africa 501
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 135
OC - Oceania 86
Continente sconosciuto - Info sul continente non disponibili 2
Totale 83.143
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Nazione #
US - Stati Uniti d'America 34.398
PL - Polonia 8.089
RU - Federazione Russa 7.921
IT - Italia 5.990
SG - Singapore 5.962
DE - Germania 3.778
CN - Cina 3.312
UA - Ucraina 1.516
VN - Vietnam 1.246
HK - Hong Kong 963
GB - Regno Unito 905
IE - Irlanda 880
BR - Brasile 785
FR - Francia 719
SE - Svezia 635
KR - Corea 502
NL - Olanda 440
CA - Canada 436
FI - Finlandia 424
IN - India 341
JP - Giappone 246
MX - Messico 213
TR - Turchia 188
CZ - Repubblica Ceca 140
RO - Romania 139
ES - Italia 134
EU - Europa 132
BD - Bangladesh 125
ID - Indonesia 119
BE - Belgio 117
ZA - Sudafrica 102
CI - Costa d'Avorio 92
PH - Filippine 88
AR - Argentina 86
HU - Ungheria 84
MU - Mauritius 84
EE - Estonia 83
CH - Svizzera 72
IQ - Iraq 72
MY - Malesia 70
TH - Thailandia 60
AU - Australia 58
PK - Pakistan 56
CL - Cile 53
AT - Austria 51
CO - Colombia 49
TW - Taiwan 49
GR - Grecia 46
LT - Lituania 45
MA - Marocco 45
SA - Arabia Saudita 43
EC - Ecuador 41
DK - Danimarca 39
EG - Egitto 38
PT - Portogallo 37
AE - Emirati Arabi Uniti 32
IL - Israele 30
VE - Venezuela 30
DZ - Algeria 27
IR - Iran 27
NZ - Nuova Zelanda 26
NP - Nepal 25
AZ - Azerbaigian 24
HR - Croazia 23
UZ - Uzbekistan 23
NO - Norvegia 22
PE - Perù 22
SI - Slovenia 22
TN - Tunisia 21
BO - Bolivia 17
LK - Sri Lanka 17
BG - Bulgaria 16
KZ - Kazakistan 16
SK - Slovacchia (Repubblica Slovacca) 16
AL - Albania 15
KE - Kenya 15
JO - Giordania 14
NG - Nigeria 14
BJ - Benin 13
GE - Georgia 12
LV - Lettonia 12
PA - Panama 12
PY - Paraguay 12
CR - Costa Rica 11
ET - Etiopia 11
KG - Kirghizistan 11
RS - Serbia 11
UY - Uruguay 11
AM - Armenia 10
BY - Bielorussia 9
JM - Giamaica 8
LU - Lussemburgo 8
MD - Moldavia 8
BH - Bahrain 7
DO - Repubblica Dominicana 7
KW - Kuwait 7
OM - Oman 7
BA - Bosnia-Erzegovina 6
CY - Cipro 6
SC - Seychelles 6
Totale 83.037
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Città #
Warsaw 8.024
Ashburn 3.055
Fairfield 2.608
Singapore 2.560
Jacksonville 2.504
Moscow 1.860
San Jose 1.853
Chandler 1.583
Woodbridge 1.411
Wilmington 1.319
Seattle 1.169
Houston 1.050
Hong Kong 930
Buffalo 928
Beijing 914
Cambridge 878
New York 877
Dublin 865
Los Angeles 865
Dallas 803
Ann Arbor 747
Olalla 634
San Mateo 632
San Michele All'adige 612
Council Bluffs 575
Dearborn 506
Boardman 487
Dong Ket 460
Seoul 443
Hefei 366
Rovereto 341
Munich 324
Helsinki 323
Mülheim 323
Milan 322
Lauterbourg 284
Trento 262
Ho Chi Minh City 253
Rome 235
Washington 203
Redwood City 199
Hanoi 191
Philadelphia 188
Guangzhou 177
Frankfurt am Main 173
Orem 160
Tokyo 158
Shanghai 157
London 153
Mountain View 149
Bologna 130
Las Vegas 123
São Paulo 121
Santa Clara 119
Turin 119
Falkenstein 118
Zhengzhou 116
Bolzano 107
Mexico City 106
Brno 102
Montréal 96
San Diego 92
Abidjan 91
Phoenix 88
Toronto 85
Montreal 84
Brussels 82
Chennai 82
Budapest 79
Brooklyn 78
Florence 77
Stockholm 77
Falls Church 73
Naples 72
Turku 71
Amsterdam 70
Chicago 70
Denver 69
Ottawa 64
Buzau 62
Manchester 59
Bari 57
Menlo Park 57
Mcallen 55
Poplar 55
Verona 55
Kitzingen 54
Hangzhou 53
Nanjing 53
Johannesburg 51
Columbus 50
Catania 48
Istanbul 48
Atlanta 45
Kunming 43
Da Nang 41
San Francisco 39
Palermo 38
Tianjin 38
Taipei 37
Totale 49.792
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Nome #
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
Mass spectrometry: principles and instrumentation 662
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
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
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
Factors influencing sweet taste in apple 469
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 461
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
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
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets 428
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
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
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
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
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
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
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 376
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
Contribution of sugars and volatile components to perceived sweetness of apple 371
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
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
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
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 357
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
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 351
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
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
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 336
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 335
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 333
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis 332
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 331
Nosespace analysis by PTR-ToF-MS for the extravirgin olive oil characterization 330
The multisensory dynamic experience that takes place when eating an apple 328
PTR-MS as a new tool for fruit metabolomics 328
Multidisciplinary characterization of primocane raspberries compared to floricane fruiting cultivars 328
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones 328
PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics 328
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 326
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 323
Odour profiling of apple cultivars and correlation with volatile compounds 322
PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition 320
Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks 319
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS 318
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS 318
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 317
Breath analysis by Proton Transfer Reaction - Time of Flight - Mass Spectrometry for liver disease diagnostic 316
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 315
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 315
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 314
Role of strawberry volatile organic compounds in the development of Botrytis cinerea infection 312
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 311
Rapid and non-destructive identification of strawberry cultivars by direct PTR-MS headspace analysis and data mining techniques 310
Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat 310
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 306
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 306
Food neophobia and its relation with olfactory ability in common odour identification 305
Mass spectrometry: principles and instrumentation 304
Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) for in vivo breath analysis of rats under different diet conditions 303
Uno studio sulle interazioni multisensoriali nella mela 303
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS 303
Totale 38.788
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Categoria #
all - tutte 294.333
article - articoli 128.410
book - libri 0
conference - conferenze 150.109
curatela - curatele 874
other - altro 988
patent - brevetti 0
selected - selezionate 0
volume - volumi 13.952
Totale 588.666
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.939 0 0 0 0 0 0 0 0 0 330 891 718
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
2024/202513.992 319 312 223 1.043 616 388 801 748 1.218 551 7.071 702
2025/202618.680 2.023 1.894 1.592 1.918 2.990 1.699 3.186 1.134 963 1.281 0 0
Totale 84.128