CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
EU - Europa 7.110
NA - Nord America 5.944
AS - Asia 826
AF - Africa 78
SA - Sud America 61
OC - Oceania 51
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 14.106
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Nazione #
US - Stati Uniti d'America 5.877
PL - Polonia 3.103
IT - Italia 1.870
DE - Germania 695
UA - Ucraina 327
CN - Cina 322
IE - Irlanda 194
SE - Svezia 155
VN - Vietnam 134
HU - Ungheria 127
GB - Regno Unito 116
NL - Olanda 91
RO - Romania 91
FR - Francia 86
SG - Singapore 72
FI - Finlandia 65
HK - Hong Kong 55
CA - Canada 51
IN - India 45
CI - Costa d'Avorio 43
BR - Brasile 41
BE - Belgio 36
EU - Europa 36
AU - Australia 34
RU - Federazione Russa 31
JP - Giappone 29
AT - Austria 27
ID - Indonesia 26
TH - Thailandia 19
IR - Iran 18
KR - Corea 18
MY - Malesia 17
NZ - Nuova Zelanda 17
ES - Italia 14
CH - Svizzera 12
PH - Filippine 12
MX - Messico 11
PK - Pakistan 11
TR - Turchia 11
DK - Danimarca 9
HR - Croazia 9
GR - Grecia 8
MU - Mauritius 8
CO - Colombia 7
CZ - Repubblica Ceca 7
IL - Israele 7
LK - Sri Lanka 6
NO - Norvegia 6
PT - Portogallo 6
SA - Arabia Saudita 6
LU - Lussemburgo 5
AR - Argentina 4
SZ - Regno dello Swaziland 4
ZA - Sudafrica 4
AZ - Azerbaigian 3
BA - Bosnia-Erzegovina 3
CU - Cuba 3
DZ - Algeria 3
EE - Estonia 3
MA - Marocco 3
MD - Moldavia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BY - Bielorussia 2
CL - Cile 2
EG - Egitto 2
KZ - Kazakistan 2
NG - Nigeria 2
PS - Palestinian Territory 2
SC - Seychelles 2
SI - Slovenia 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UG - Uganda 2
UY - Uruguay 2
VE - Venezuela 2
BG - Bulgaria 1
BJ - Benin 1
CY - Cipro 1
EC - Ecuador 1
GE - Georgia 1
GY - Guiana 1
JO - Giordania 1
KG - Kirghizistan 1
LT - Lituania 1
LV - Lettonia 1
MO - Macao, regione amministrativa speciale della Cina 1
MW - Malawi 1
PE - Perù 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SY - Repubblica araba siriana 1
ZM - Zambia 1
Totale 14.106
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Città #
Warsaw 3.089
Jacksonville 554
Fairfield 525
Chandler 384
Ashburn 325
Woodbridge 285
Wilmington 268
San Michele All'adige 266
Ann Arbor 210
New York 209
Houston 206
Trento 200
Seattle 198
Dublin 188
Cambridge 179
Buffalo 142
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 127
Beijing 112
Dearborn 112
Milan 93
Boardman 84
Los Angeles 84
Mülheim 73
Rome 63
Buzau 62
Helsinki 60
Menlo Park 57
Redwood City 55
Mountain View 54
Shanghai 54
Abidjan 43
Hong Kong 40
Philadelphia 40
Mezzolombardo 38
Wageningen 35
Bari 34
Zhengzhou 34
Brussels 30
Columbus 29
Scherpenzeel 26
Cles 25
Turin 24
Bologna 23
Padova 23
Amsterdam 22
Falkenstein 22
Ottawa 22
Falls Church 20
Vienna 20
Las Vegas 19
Catania 17
Nanjing 17
Naples 17
San Diego 15
Verona 15
Florence 14
Dallas 13
London 13
Palermo 13
Brisbane 12
Adelaide 11
Xian 11
Augusta 10
Bolzano 10
Guangzhou 10
Jakarta 10
Pozza 10
Baselga di Pinè 9
Pirassununga 9
Saint Paul 9
Kansas City 8
Kuala Lumpur 8
Kunming 8
San Giuliano Milanese 8
Tokyo 8
Trieste 8
Zagreb 8
Bengaluru 7
Colorno 7
Copenhagen 7
Dunedin 7
Frankfurt am Main 7
Hangzhou 7
Hefei 7
Modena 7
Monza 7
Napoli 7
Norwalk 7
Nova Milanese 7
Rieti 7
Salerno 7
Athens 6
Brooklyn 6
Düsseldorf 6
Foggia 6
Fremont 6
Indiana 6
Totale 9.720
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Nome #
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 639
Il ruolo del suono nella percezione della croccantezza della mela 366
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 348
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 344
L'interazione multisensoriale nella percezione della texture della mela 342
A combined sensory-instrumental tool for apple quality evaluation 336
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 333
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 326
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 314
Towards high throughput phenotyping of the multisensory space of apple quality 305
Multisensory modulation of texture perception in apples 270
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 267
La percezione del gusto dolce nella mela 263
The sound of chewing and its influence on apple preference drivers 261
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 260
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 256
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 248
How does flavouring influence apple liking? 244
Odour profiling of apple cultivars and correlation with volatile compounds 235
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 230
Multivariate modelling of odour profiles and volatile compounds in apples 229
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 228
Effects of the sound of the bite on apple perceived crispness and hardness 227
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 226
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 226
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 224
Acceptability of scab-resistant apple cultivars 223
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 221
Contribution of sugars and volatile components to perceived sweetness of apple 214
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 212
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 201
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 197
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 196
The multisensory dynamic experience that takes place when eating an apple 193
Correlazioni tra composti volatili ed odori nella mela 192
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) 192
Uno studio sulle interazioni multisensoriali nella mela 192
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 190
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 190
Volatiles that encode host-plant quality in the grapevine moth 186
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 186
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 183
Investigating the effect of artificial flavours and external information on consumer liking of apples 181
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 173
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 169
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 164
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 163
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 161
Studio delle relazioni tra composti volatili e descritori sensoriali 151
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 150
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 137
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 126
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 119
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 119
The multisensory perception of sweetness in apple 118
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 108
Does the view of your nose help your smell? 106
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 103
Influence of sound on texture perception of apples 103
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 102
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 101
La dolcezza delle mele non è solo questione di zuccheri 99
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) 98
Predicting odour attributes in apple from SPME/GC-MS data 95
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 88
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 84
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content 76
The sensory quality control system of Trentingrana cheese: a synergy between production and research 69
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 68
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 65
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 63
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 39
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 37
Investigation of geraniol biotransformation by commercial Saccharomyces yeast strains by two headspace techniques: solid-phase microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) 36
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 35
Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast 31
PTR-MS applications inside the SISTERS project– Preventing food loss and waste of fresh vegetables by monitoring quality decay through VOCs emissions 30
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) 27
Contribution of volatile organic compounds to multifloral honey flavor 26
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 25
Metodi diretti per l'aroma degli alimenti 25
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 21
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 19
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 17
Investigating hazelnut roasting with a multi-analytical technique approach 16
A workflow for metabolomic analysis of heat-stressed leaves 15
Totale 14.473
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Categoria #
all - tutte 38.111
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 38.111
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019516 0 0 0 0 0 0 0 0 0 170 194 152
2019/20203.002 110 194 306 423 228 312 279 284 330 235 192 109
2020/20212.342 185 311 103 225 182 249 218 112 241 108 204 204
2021/2022976 64 211 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
2023/20242.296 176 193 315 285 276 433 123 143 188 164 0 0
Totale 14.473