CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
NA - Nord America 14.706
EU - Europa 14.533
AS - Asia 6.060
SA - Sud America 745
Continente sconosciuto - Info sul continente non disponibili 567
AF - Africa 223
OC - Oceania 107
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 36.977
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Nazione #
US - Stati Uniti d'America 14.259
IT - Italia 4.283
PL - Polonia 3.198
RU - Federazione Russa 2.908
SG - Singapore 2.349
CN - Cina 1.395
DE - Germania 1.068
VN - Vietnam 528
BR - Brasile 458
HK - Hong Kong 449
NL - Olanda 442
FR - Francia 366
UA - Ucraina 341
SE - Svezia 320
GB - Regno Unito 319
BD - Bangladesh 283
CA - Canada 221
IE - Irlanda 206
IN - India 195
KR - Corea 176
FI - Finlandia 174
MX - Messico 157
HU - Ungheria 131
JP - Giappone 118
RO - Romania 114
AT - Austria 104
ES - Italia 99
CZ - Repubblica Ceca 95
TR - Turchia 79
AR - Argentina 69
AU - Australia 63
EE - Estonia 60
ID - Indonesia 60
DK - Danimarca 58
CO - Colombia 57
TH - Thailandia 53
BE - Belgio 48
MY - Malesia 46
CI - Costa d'Avorio 45
EC - Ecuador 45
VE - Venezuela 45
PK - Pakistan 44
NZ - Nuova Zelanda 43
PH - Filippine 41
CH - Svizzera 38
IQ - Iraq 38
ZA - Sudafrica 37
EU - Europa 36
BJ - Benin 28
IR - Iran 28
CL - Cile 27
SA - Arabia Saudita 26
MA - Marocco 24
LT - Lituania 23
TW - Taiwan 23
NO - Norvegia 21
PT - Portogallo 21
PE - Perù 20
HR - Croazia 19
IL - Israele 18
AZ - Azerbaigian 16
GR - Grecia 15
DZ - Algeria 14
PA - Panama 14
UZ - Uzbekistan 14
AE - Emirati Arabi Uniti 13
NP - Nepal 13
TN - Tunisia 13
SI - Slovenia 10
BG - Bulgaria 9
CU - Cuba 9
EG - Egitto 9
MU - Mauritius 9
BO - Bolivia 8
KZ - Kazakistan 8
PY - Paraguay 8
LU - Lussemburgo 7
MD - Moldavia 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
CR - Costa Rica 6
CY - Cipro 6
HN - Honduras 6
JM - Giamaica 6
KE - Kenya 6
LK - Sri Lanka 6
SC - Seychelles 6
LV - Lettonia 5
NG - Nigeria 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
DO - Repubblica Dominicana 4
JO - Giordania 4
KG - Kirghizistan 4
KW - Kuwait 4
PS - Palestinian Territory 4
SV - El Salvador 4
SZ - Regno dello Swaziland 4
AO - Angola 3
BH - Bahrain 3
Totale 36.343
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Città #
Warsaw 3.158
Council Bluffs 2.966
Ashburn 1.155
Singapore 1.096
Dallas 947
San Jose 879
Moscow 666
Jacksonville 561
Fairfield 525
New York 445
Hong Kong 394
Chandler 384
Beijing 375
Milan 338
Los Angeles 326
Woodbridge 285
Trento 276
Wilmington 274
San Michele All'adige 266
Houston 235
Buffalo 224
Seattle 214
Rome 212
Ann Arbor 210
Rovereto 198
Dublin 197
Cambridge 180
Boardman 143
Seoul 142
Ho Chi Minh City 137
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 128
Munich 125
Hefei 121
Dearborn 112
Helsinki 103
Lauterbourg 103
Columbus 98
Orem 91
Santa Clara 91
Frankfurt am Main 88
Hanoi 88
Naples 87
Shanghai 87
Bologna 84
Wageningen 84
Turin 74
Mülheim 73
Assago 72
Falkenstein 69
Bari 68
Amsterdam 66
Tokyo 65
Vienna 65
Buzau 62
Las Vegas 59
Phoenix 58
Menlo Park 57
São Paulo 57
Washington 56
Redwood City 55
Mountain View 54
Brno 53
Montreal 53
Mexico City 50
Guangzhou 49
London 48
Brooklyn 47
Chennai 46
Philadelphia 46
Abidjan 45
Chicago 44
Mezzolombardo 44
Denver 43
Brussels 41
Toronto 41
Zhengzhou 41
Parma 38
Turku 37
Ottawa 36
Bolzano 35
Lavis 35
Florence 34
Boston 33
Verona 33
Copenhagen 32
Manchester 32
Atlanta 30
Catania 30
San Francisco 29
Stockholm 29
Padova 28
Palermo 28
Poplar 28
Cotonou 27
Nuremberg 27
Cles 26
Scherpenzeel 26
Totale 21.650
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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
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 699
L'interazione multisensoriale nella percezione della texture della mela 568
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 562
A combined sensory-instrumental tool for apple quality evaluation 544
La percezione del gusto dolce nella mela 543
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 508
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 501
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 466
How does flavouring influence apple liking? 437
Towards high throughput phenotyping of the multisensory space of apple quality 432
Multisensory modulation of texture perception in apples 428
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 427
The sound of chewing and its influence on apple preference drivers 424
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 422
Acceptability of scab-resistant apple cultivars 416
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 412
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 410
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
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
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 388
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 388
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
Multivariate modelling of odour profiles and volatile compounds in apples 374
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
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
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 352
Uno studio sulle interazioni multisensoriali nella mela 344
Odour profiling of apple cultivars and correlation with volatile compounds 342
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
Volatiles that encode host-plant quality in the grapevine moth 334
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 331
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 316
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 313
Investigating the effect of artificial flavours and external information on consumer liking of apples 312
Ester content of blueberry fruit can be ruled by tailored controlled atmosphere storage management 306
Investigating hazelnut roasting with a multi-analytical technique approach 300
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 298
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 297
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 296
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 293
Perfil de volátiles por CG-EM de una miel de Erica Melipona favosa que huele a clavo de olor es producida en la Península de Paraguaná, estado Falcón, Venezuela 290
Studio delle relazioni tra composti volatili e descritori sensoriali 285
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 284
Determination of volatile compounds in carob powders by HS-SPME- GC–MS 280
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 276
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 273
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 271
The multisensory perception of sweetness in apple 269
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 269
El reservorio de ácido acético en el cerumen de potes de miel vacíos de Tetragonisca angustula se esterificó parcialmente con alcoholes formando los acetatos correspondientes 256
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 253
Decoding heat-shock responses in Vitis vinifera L. by metabolic, VOC, and physiological profiling: toward the identification of volatile and metabolic biomarkers 253
Determination of volatile compounds in carob powders by HS-SPME gas chromatography 252
Impact of different carbon sources on Volatile Organic Compounds (VOCs) produced during fermentation by Levilactobacillus brevis WLP672 measured using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) 251
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 250
O DI-MS for precision fermentation: case study of microalgae fermentation with kefir starters by PTR-ToF-MSR1 246
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 245
Predicting odour attributes in apple from SPME/GC-MS data 245
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 244
Disentangling shared and unique variation in multiplatform hazelnut volatilomics using JIVE 243
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 241
Influence of sound on texture perception of apples 240
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 239
The use of Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) to determine the Volatile Organic Compounds (VOCs) produced by different lactic acid bacterial strains growing in defined media 237
Effect of the farming site and harvest time on the nutritional, elemental and volatile profile of mussels: a comprehensive analysis of the PDO ‘Cozza di Scardovari’ 236
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 235
La dolcezza delle mele non è solo questione di zuccheri 234
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 234
Rapid profiling of volatile organic compounds associated with plant-based milks versus bovine milk using an integrated PTR-ToF-MS and GC-MS approach 232
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 228
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 226
Does the view of your nose help your smell? 225
The sensory quality control system of Trentingrana cheese: a synergy between production and research 223
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 221
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 221
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp 220
The effect of different medium compositions and LAB strains on fermentation Volatile Organic Compounds (VOCs) analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) 218
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 215
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage 213
La riduzione degli sprechi nella vendita al dettaglio: i risultati dell’indagine SISTERS 211
Effect of different carbon sources on fermentation volatile organic compounds (VOCs) profile by Levilactobacillus brevis WLP672 using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) 210
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 209
Exploring the impact of roasting conditions on hazelnut quality by GC-IMS and sensory analysis 205
Espectro químico de compuestos orgánicos volátiles de miel de pote de Erica Melipona favosa (Fabricius, 1798) de la Península de Paraguana, estado Falcón, Venezuela 203
Volátiles del polen de abejas sin aguijón, bioactividad y descripción bibliométrica del polen de pote de abejas sin aguijón e inyección directa en lavor de alimentos 203
Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage 203
Preserving freshness by smart logistics: PTR-MS applications to monitor bell peppers quality decay through VOCs emissions 201
Extended time–course monitoring of volatile compounds of dried mushrooms by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) 200
Volatile and sensory profile of cerumen, plant resin deposit, and propolis of a Tetragonisca angustula (Latreille 1811) nest from Merida, Venezuela 196
Totale 33.692
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Categoria #
all - tutte 106.215
article - articoli 39.885
book - libri 0
conference - conferenze 64.838
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.492
Totale 212.430
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022912 0 211 54 69 49 109 43 125 63 68 87 34
2022/20232.353 83 24 161 176 245 262 114 220 394 193 349 132
2023/20242.986 176 193 315 285 276 433 123 143 188 242 236 376
2024/20256.982 285 163 227 593 406 221 384 405 635 448 2.790 425
2025/202612.798 840 955 1.251 1.019 1.366 791 1.553 671 642 922 541 2.247
2026/20272.034 1.482 552 0 0 0 0 0 0 0 0 0 0
Totale 36.977