CINECA IRIS Institutional Research Information System

APREA, EUGENIO
 Distribuzione geografica
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Continente #
NA - Nord America 26.823
EU - Europa 22.019
AS - Asia 3.877
AF - Africa 281
SA - Sud America 150
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 135
OC - Oceania 68
Totale 53.353
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Nazione #
US - Stati Uniti d'America 26.542
PL - Polonia 7.947
IT - Italia 4.546
DE - Germania 3.355
CN - Cina 1.499
UA - Ucraina 1.485
RU - Federazione Russa 1.080
IE - Irlanda 867
SG - Singapore 747
GB - Regno Unito 617
SE - Svezia 572
VN - Vietnam 489
FI - Finlandia 308
CA - Canada 233
FR - Francia 215
NL - Olanda 194
KR - Corea 164
IN - India 158
JP - Giappone 158
HK - Hong Kong 154
RO - Romania 134
CZ - Repubblica Ceca 132
EU - Europa 132
BE - Belgio 103
CI - Costa d'Avorio 90
MU - Mauritius 83
HU - Ungheria 81
TR - Turchia 80
ID - Indonesia 72
BR - Brasile 69
CH - Svizzera 59
PH - Filippine 57
ES - Italia 53
TH - Thailandia 48
TW - Taiwan 47
AU - Australia 43
GR - Grecia 40
MY - Malesia 37
AT - Austria 34
MX - Messico 33
PT - Portogallo 31
IR - Iran 27
NZ - Nuova Zelanda 25
ZA - Sudafrica 25
HR - Croazia 22
CO - Colombia 20
MA - Marocco 20
NO - Norvegia 20
DK - Danimarca 19
SI - Slovenia 19
EG - Egitto 18
IL - Israele 18
AR - Argentina 17
CL - Cile 17
PK - Pakistan 17
LK - Sri Lanka 16
LT - Lituania 15
SK - Slovacchia (Repubblica Slovacca) 15
DZ - Algeria 14
BD - Bangladesh 12
SA - Arabia Saudita 11
NG - Nigeria 10
RS - Serbia 10
PE - Perù 9
AZ - Azerbaigian 8
LV - Lettonia 8
KG - Kirghizistan 7
AE - Emirati Arabi Uniti 6
AL - Albania 6
BY - Bielorussia 6
GE - Georgia 6
KZ - Kazakistan 6
LU - Lussemburgo 6
PA - Panama 6
VE - Venezuela 6
AM - Armenia 5
BA - Bosnia-Erzegovina 5
BG - Bulgaria 5
ET - Etiopia 5
MD - Moldavia 5
BO - Bolivia 4
CY - Cipro 4
EC - Ecuador 4
SZ - Regno dello Swaziland 4
TN - Tunisia 4
CR - Costa Rica 3
CU - Cuba 3
KH - Cambogia 3
SC - Seychelles 3
TJ - Tagikistan 3
UG - Uganda 3
UZ - Uzbekistan 3
A2 - ???statistics.table.value.countryCode.A2??? 2
DO - Repubblica Dominicana 2
EE - Estonia 2
JO - Giordania 2
PS - Palestinian Territory 2
QA - Qatar 2
UY - Uruguay 2
A1 - Anonimo 1
Totale 53.336
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Città #
Warsaw 7.902
Fairfield 2.607
Jacksonville 2.500
Chandler 1.583
Woodbridge 1.411
Ashburn 1.386
Wilmington 1.317
Seattle 1.147
Houston 1.016
Cambridge 877
Dublin 858
Ann Arbor 746
Buffalo 746
New York 640
Olalla 634
San Mateo 632
San Michele All'adige 612
Dearborn 506
Boardman 480
Los Angeles 468
Dong Ket 460
Beijing 425
Moscow 425
Singapore 362
Mülheim 323
Helsinki 283
Trento 247
Milan 234
Redwood City 199
Washington 196
Philadelphia 183
Munich 180
Guangzhou 152
Rome 151
Mountain View 149
Shanghai 138
Hong Kong 136
Las Vegas 116
Seoul 114
Zhengzhou 111
Brno 102
Bologna 100
London 97
Montréal 96
Abidjan 89
San Diego 89
Turin 89
Bolzano 86
Budapest 78
Tokyo 77
Brussels 75
Falls Church 73
Falkenstein 72
Florence 63
Buzau 62
Menlo Park 57
Ottawa 56
Mcallen 55
Kitzingen 54
Nanjing 51
Bari 47
Naples 46
Toronto 46
Catania 43
Dallas 43
Hefei 43
Santa Clara 42
Verona 42
Phoenix 41
Kunming 39
Taipei 36
Mezzolombardo 35
Padova 34
Cles 32
Columbus 32
Frankfurt am Main 32
Hangzhou 32
Shenyang 31
Jinan 29
Affi 28
Amsterdam 28
Wageningen 28
Chicago 27
Bornova 25
Pozza 24
Xian 23
Modena 22
Parma 22
Stockholm 22
Augusta 21
Torino 21
Berlin 20
Henderson 20
Jakarta 20
Palermo 20
Tappahannock 20
Changsha 18
Norwalk 18
Trieste 18
Athens 17
Totale 35.360
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 695
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
Mass spectrometry: principles and instrumentation 546
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition 448
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 371
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
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
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 328
La percezione del gusto dolce nella mela 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 310
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 306
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study 299
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
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
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact 279
Thinning via shading: the sensory quality of apples grown by a new technique 275
The sound of chewing and its influence on apple preference drivers 274
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
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
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
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour 252
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
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
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
Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: the case study of coffee 243
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
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
Breath analysis with PTR-TOF-MS 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
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 235
Contribution of sugars and volatile components to perceived sweetness of apple 231
Determination of bitterness of extra virgin olive oils by amperometric detection 231
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 230
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS 230
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 225
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest 224
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) 223
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 221
On quantitative determination of volatile organic compound concentrations using Proton Transfer Reaction Time-of-Flight Mass Spectrometry 220
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS 218
Correlazioni tra composti volatili ed odori nella mela 218
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 218
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 218
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 216
Implementing sensory analysis principles in the quality control of Pdo products: a critical evaluation of a real world case study 216
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria 215
Exploring influences on food choice in a large population sample: the Italian taste project 215
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 215
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 214
Multidisciplinary characterization of primocane raspberries compared to floricane fruiting cultivars 214
Refined measurements of Henry’s law constant of terpenes with inert gas stripping coupled with PTR-MS 214
PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics 214
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry 213
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 213
Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet 211
Desorption kinetics with PTR-MS: Isothermal differential desorption kinetics from a heterogeneous inlet surface at ambient pressure and a new concept for compound identification 210
Uno studio sulle interazioni multisensoriali nella mela 206
Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics 205
Food neophobia and its relation with olfactory ability in common odour identification 205
Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet 205
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk 204
Nosespace analysis by PTR-ToF-MS for the extravirgin olive oil characterization 204
Totale 27.422
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Categoria #
all - tutte 199.542
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 199.542
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20206.286 0 0 0 0 0 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
2024/20252.872 319 312 223 1.043 616 359 0 0 0 0 0 0
Totale 54.328