CINECA IRIS Institutional Research Information System

APREA, EUGENIO
 Distribuzione geografica
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Continente #
NA - Nord America 44.116
EU - Europa 33.084
AS - Asia 14.092
SA - Sud America 1.135
Continente sconosciuto - Info sul continente non disponibili 991
AF - Africa 503
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 135
OC - Oceania 89
Totale 94.145
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Nazione #
US - Stati Uniti d'America 43.328
PL - Polonia 8.100
RU - Federazione Russa 7.921
IT - Italia 6.322
SG - Singapore 6.055
DE - Germania 3.783
CN - Cina 3.378
UA - Ucraina 1.516
VN - Vietnam 1.251
HK - Hong Kong 976
GB - Regno Unito 922
IE - Irlanda 881
SE - Svezia 833
BR - Brasile 796
FR - Francia 723
KR - Corea 504
CA - Canada 478
NL - Olanda 459
FI - Finlandia 425
IN - India 346
BD - Bangladesh 273
JP - Giappone 248
MX - Messico 217
TR - Turchia 190
ES - Italia 150
RO - Romania 142
CZ - Repubblica Ceca 141
EU - Europa 132
ID - Indonesia 127
BE - Belgio 118
ZA - Sudafrica 102
CI - Costa d'Avorio 92
PH - Filippine 89
AR - Argentina 88
HU - Ungheria 84
MU - Mauritius 84
EE - Estonia 83
CH - Svizzera 72
IQ - Iraq 72
MY - Malesia 71
AU - Australia 61
TH - Thailandia 60
PK - Pakistan 56
CL - Cile 53
CO - Colombia 52
GR - Grecia 52
AT - Austria 51
TW - Taiwan 50
EC - Ecuador 48
LT - Lituania 48
MA - Marocco 45
SA - Arabia Saudita 43
DK - Danimarca 39
EG - Egitto 39
PT - Portogallo 38
AE - Emirati Arabi Uniti 33
VE - Venezuela 31
IL - Israele 30
DZ - Algeria 27
IR - Iran 27
NP - Nepal 27
NZ - Nuova Zelanda 26
AZ - Azerbaigian 24
HR - Croazia 23
PE - Perù 23
UZ - Uzbekistan 23
NO - Norvegia 22
SI - Slovenia 22
TN - Tunisia 22
BG - Bulgaria 18
BO - Bolivia 17
LK - Sri Lanka 17
AL - Albania 16
CR - Costa Rica 16
KZ - Kazakistan 16
SK - Slovacchia (Repubblica Slovacca) 16
KE - Kenya 15
JO - Giordania 14
NG - Nigeria 14
BJ - Benin 13
JM - Giamaica 13
PY - Paraguay 13
GE - Georgia 12
HN - Honduras 12
LV - Lettonia 12
PA - Panama 12
ET - Etiopia 11
KG - Kirghizistan 11
MD - Moldavia 11
RS - Serbia 11
UY - Uruguay 11
AM - Armenia 10
BY - Bielorussia 9
LU - Lussemburgo 8
BA - Bosnia-Erzegovina 7
BH - Bahrain 7
DO - Repubblica Dominicana 7
KW - Kuwait 7
OM - Oman 7
CY - Cipro 6
Totale 93.036
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Città #
Warsaw 8.028
Council Bluffs 7.586
Ashburn 3.321
Fairfield 2.608
Singapore 2.573
Jacksonville 2.511
San Jose 2.147
Moscow 1.860
Chandler 1.583
Woodbridge 1.413
Wilmington 1.322
Seattle 1.177
Houston 1.057
Hong Kong 941
Buffalo 940
Beijing 936
New York 926
Los Angeles 905
Cambridge 879
Dallas 867
Dublin 865
Ann Arbor 748
Olalla 634
San Mateo 632
San Michele All'adige 612
Dearborn 506
Boardman 489
Dong Ket 460
Seoul 443
Hefei 366
Milan 352
Rovereto 343
Munich 324
Helsinki 323
Mülheim 323
Lauterbourg 284
Columbus 273
Trento 262
Ho Chi Minh City 256
Rome 246
Washington 204
Redwood City 199
Philadelphia 197
Hanoi 193
Guangzhou 177
Orem 175
Frankfurt am Main 174
Santa Clara 168
Shanghai 159
Tokyo 159
London 157
Mountain View 149
Bologna 139
Las Vegas 136
Phoenix 130
Turin 129
São Paulo 123
Falkenstein 118
Zhengzhou 116
Bolzano 108
Mexico City 108
Brno 102
Montréal 96
Toronto 94
San Diego 92
Abidjan 91
Brooklyn 91
Montreal 90
Naples 86
Denver 84
Brussels 82
Chennai 82
Chicago 82
Florence 82
Budapest 79
Stockholm 77
Falls Church 73
Amsterdam 72
Turku 71
Ottawa 66
Bari 62
Buzau 62
Manchester 60
Menlo Park 57
Verona 57
San Francisco 56
Atlanta 55
Mcallen 55
Poplar 55
Kitzingen 54
Hangzhou 53
Nanjing 53
Johannesburg 51
Catania 49
Istanbul 49
Kunming 43
Palermo 42
Da Nang 41
Tianjin 38
Boston 37
Totale 58.160
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Nome #
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
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 702
Mass spectrometry: principles and instrumentation 685
PTR-MS: nuove prospettive in campo agroalimentare dalla versione con analizzatore a tempo di volo 627
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
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS 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
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 489
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
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
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
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 427
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
Thinning via shading: the sensory quality of apples grown by a new technique 424
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 422
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters 421
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 417
Acceptability of scab-resistant apple cultivars 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
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
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
Contribution of sugars and volatile components to perceived sweetness of apple 401
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
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
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
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
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
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 366
Nosespace analysis by PTR-ToF-MS for the extravirgin olive oil characterization 366
The multisensory dynamic experience that takes place when eating an apple 361
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 361
Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes 360
Rapid and non-destructive identification of strawberry cultivars by direct PTR-MS headspace analysis and data mining techniques 359
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis 359
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 359
PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics 359
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 358
PTR-MS as a new tool for fruit metabolomics 356
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 356
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones 355
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 354
Multidisciplinary characterization of primocane raspberries compared to floricane fruiting cultivars 354
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS 353
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 352
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale 348
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 348
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS 345
Uno studio sulle interazioni multisensoriali nella mela 345
Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks 344
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 343
Odour profiling of apple cultivars and correlation with volatile compounds 342
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 342
Role of strawberry volatile organic compounds in the development of Botrytis cinerea infection 341
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 341
PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition 341
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 339
Breath analysis by Proton Transfer Reaction - Time of Flight - Mass Spectrometry for liver disease diagnostic 337
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 335
PTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfides 334
Food neophobia and its relation with olfactory ability in common odour identification 334
Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) for in vivo breath analysis of rats under different diet conditions 333
Mass spectrometry: principles and instrumentation 332
Totale 42.462
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Categoria #
all - tutte 323.573
article - articoli 140.539
book - libri 0
conference - conferenze 165.740
curatela - curatele 968
other - altro 1.085
patent - brevetti 0
selected - selezionate 0
volume - volumi 15.241
Totale 647.146
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.803 0 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
2025/202624.988 2.023 1.894 1.592 1.918 2.990 1.699 3.186 1.134 963 1.567 772 5.250
2026/20273.709 2.878 831 0 0 0 0 0 0 0 0 0 0
Totale 94.145