CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
EU - Europa 13.049
NA - Nord America 9.070
AS - Asia 4.303
SA - Sud America 555
AF - Africa 144
OC - Oceania 93
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 27.250
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Nazione #
US - Stati Uniti d'America 8.763
IT - Italia 3.488
PL - Polonia 3.166
RU - Federazione Russa 2.895
SG - Singapore 1.896
DE - Germania 1.017
CN - Cina 953
NL - Olanda 388
HK - Hong Kong 360
BR - Brasile 354
UA - Ucraina 331
VN - Vietnam 274
GB - Regno Unito 233
IE - Irlanda 205
FR - Francia 188
SE - Svezia 185
KR - Corea 168
FI - Finlandia 149
CA - Canada 148
IN - India 133
HU - Ungheria 131
MX - Messico 123
RO - Romania 107
JP - Giappone 105
AT - Austria 93
CZ - Repubblica Ceca 93
ES - Italia 71
EE - Estonia 60
AR - Argentina 59
DK - Danimarca 54
AU - Australia 50
TH - Thailandia 50
BE - Belgio 47
ID - Indonesia 45
TR - Turchia 45
CI - Costa d'Avorio 43
NZ - Nuova Zelanda 42
CO - Colombia 41
EU - Europa 36
PK - Pakistan 33
EC - Ecuador 32
MY - Malesia 32
ZA - Sudafrica 30
CH - Svizzera 29
IR - Iran 26
BD - Bangladesh 25
PH - Filippine 24
VE - Venezuela 23
TW - Taiwan 22
LT - Lituania 20
PT - Portogallo 20
NO - Norvegia 18
PE - Perù 17
IQ - Iraq 15
MA - Marocco 15
SA - Arabia Saudita 15
AZ - Azerbaigian 13
IL - Israele 13
GR - Grecia 12
PA - Panama 12
UZ - Uzbekistan 11
CL - Cile 10
HR - Croazia 9
MU - Mauritius 9
AE - Emirati Arabi Uniti 8
EG - Egitto 8
LU - Lussemburgo 7
PY - Paraguay 7
BO - Bolivia 6
CU - Cuba 6
DZ - Algeria 6
LK - Sri Lanka 6
KZ - Kazakistan 5
LV - Lettonia 5
TN - Tunisia 5
AL - Albania 4
BG - Bulgaria 4
CY - Cipro 4
KG - Kirghizistan 4
SZ - Regno dello Swaziland 4
UY - Uruguay 4
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
JM - Giamaica 3
KE - Kenya 3
MD - Moldavia 3
NG - Nigeria 3
RS - Serbia 3
SC - Seychelles 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
AO - Angola 2
BH - Bahrain 2
CR - Costa Rica 2
DM - Dominica 2
HN - Honduras 2
JO - Giordania 2
NP - Nepal 2
Totale 27.217
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Città #
Warsaw 3.133
Dallas 885
Singapore 787
Ashburn 691
Moscow 660
Jacksonville 554
Fairfield 525
Chandler 384
New York 347
Hong Kong 312
Beijing 291
Woodbridge 285
Wilmington 270
San Michele All'adige 266
Trento 264
Los Angeles 262
Milan 226
Houston 224
Seattle 212
Ann Arbor 210
Buffalo 204
Dublin 197
Cambridge 179
Rovereto 157
Rome 155
Boardman 141
Seoul 137
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 128
Munich 122
Hefei 121
Dearborn 112
Council Bluffs 99
Helsinki 86
Wageningen 84
Mülheim 73
Assago 72
Shanghai 71
Falkenstein 67
Vienna 65
Buzau 62
Bologna 61
Naples 61
Bari 60
Frankfurt am Main 60
Ho Chi Minh City 60
Menlo Park 57
Amsterdam 56
Redwood City 55
Tokyo 55
Mountain View 54
Brno 53
Washington 53
Turin 49
Las Vegas 47
São Paulo 46
Mexico City 44
Mezzolombardo 44
Abidjan 43
Santa Clara 41
Brussels 40
Columbus 40
London 40
Philadelphia 40
Zhengzhou 39
Montreal 37
Turku 37
Lavis 35
Brooklyn 34
Ottawa 33
Hanoi 32
Phoenix 32
Denver 31
Guangzhou 31
Verona 30
Florence 29
Chicago 28
Copenhagen 28
Orem 28
Padova 28
Chennai 27
Bolzano 26
Cles 26
Scherpenzeel 26
Boston 24
Chiang Mai 24
Palermo 24
Düsseldorf 23
Nuremberg 23
Poplar 23
Stockholm 23
Catania 22
Prague 22
Falls Church 20
Lappeenranta 19
Nanjing 19
Toronto 19
Johannesburg 18
Totale 15.597
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 1.113
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 748
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 551
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 472
L'interazione multisensoriale nella percezione della texture della mela 469
A combined sensory-instrumental tool for apple quality evaluation 461
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 453
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 450
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 435
La percezione del gusto dolce nella mela 429
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 410
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 393
Towards high throughput phenotyping of the multisensory space of apple quality 379
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 361
The sound of chewing and its influence on apple preference drivers 350
Acceptability of scab-resistant apple cultivars 348
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 346
How does flavouring influence apple liking? 345
Multisensory modulation of texture perception in apples 343
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 341
Effects of the sound of the bite on apple perceived crispness and hardness 335
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 330
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 325
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 323
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 321
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 321
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 319
Contribution of sugars and volatile components to perceived sweetness of apple 318
Multivariate modelling of odour profiles and volatile compounds in apples 312
Correlazioni tra composti volatili ed odori nella mela 312
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) 310
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 308
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 308
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 303
Odour profiling of apple cultivars and correlation with volatile compounds 301
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 296
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 290
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 284
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 282
Volatiles that encode host-plant quality in the grapevine moth 281
The multisensory dynamic experience that takes place when eating an apple 274
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 272
Uno studio sulle interazioni multisensoriali nella mela 268
Investigating the effect of artificial flavours and external information on consumer liking of apples 262
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 258
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 244
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 244
Studio delle relazioni tra composti volatili e descritori sensoriali 236
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 230
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 227
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 221
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 220
Investigating hazelnut roasting with a multi-analytical technique approach 210
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 203
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 202
Determination of volatile compounds in carob powders by HS-SPME- GC–MS 202
Determination of volatile compounds in carob powders by HS-SPME gas chromatography 201
The multisensory perception of sweetness in apple 199
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 197
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 195
Predicting odour attributes in apple from SPME/GC-MS data 193
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 192
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 190
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 190
Influence of sound on texture perception of apples 187
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 183
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 183
The sensory quality control system of Trentingrana cheese: a synergy between production and research 181
La dolcezza delle mele non è solo questione di zuccheri 179
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 178
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 178
Does the view of your nose help your smell? 177
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 172
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 168
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’ 167
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 164
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 164
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) 163
Ester content of blueberry fruit can be ruled by tailored controlled atmosphere storage management 162
O DI-MS for precision fermentation: case study of microalgae fermentation with kefir starters by PTR-ToF-MSR1 161
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 161
Rapid profiling of volatile organic compounds associated with plant-based milks versus bovine milk using an integrated PTR-ToF-MS and GC-MS approach 160
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 159
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 158
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 156
Disentangling shared and unique variation in multiplatform hazelnut volatilomics using JIVE 155
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 154
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 151
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 150
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) 147
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) 144
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 139
La riduzione degli sprechi nella vendita al dettaglio: i risultati dell’indagine SISTERS 138
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content 138
Contribution of volatile organic compounds to multifloral honey flavor 137
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage 136
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) 131
HIGH-THROUGHPUT TARGETED AND UNTARGETED HEADSPACE ANALYSIS OF SPIRITS BY PTR-ToF-MS 130
A workflow for metabolomic analysis of heat-stressed leaves 129
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) 126
Totale 26.372
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Categoria #
all - tutte 85.008
article - articoli 31.783
book - libri 0
conference - conferenze 52.116
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.109
Totale 170.016
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.336 0 0 0 0 0 249 218 112 241 108 204 204
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
2023/20242.986 176 193 315 285 276 433 123 143 188 242 236 376
2024/20256.982 285 163 227 593 406 221 384 405 635 448 2.790 425
2025/20265.622 840 955 1.251 1.019 1.366 191 0 0 0 0 0 0
Totale 27.767