CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
EU - Europa 9.338
NA - Nord America 6.697
AS - Asia 1.858
SA - Sud America 163
AF - Africa 101
OC - Oceania 76
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 18.269
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Nazione #
US - Stati Uniti d'America 6.554
PL - Polonia 3.117
IT - Italia 2.982
DE - Germania 828
SG - Singapore 553
CN - Cina 483
RU - Federazione Russa 335
UA - Ucraina 328
NL - Olanda 327
HK - Hong Kong 249
IE - Irlanda 202
SE - Svezia 160
GB - Regno Unito 151
VN - Vietnam 136
FR - Francia 133
HU - Ungheria 130
RO - Romania 106
FI - Finlandia 101
BR - Brasile 87
CZ - Repubblica Ceca 86
CA - Canada 83
JP - Giappone 78
AT - Austria 69
IN - India 69
EE - Estonia 60
KR - Corea 48
BE - Belgio 47
AU - Australia 46
CI - Costa d'Avorio 43
TH - Thailandia 43
MX - Messico 38
EU - Europa 36
NZ - Nuova Zelanda 30
DK - Danimarca 27
ES - Italia 27
CH - Svizzera 26
ID - Indonesia 26
IR - Iran 24
CO - Colombia 19
PK - Pakistan 19
MY - Malesia 18
PH - Filippine 16
TR - Turchia 16
TW - Taiwan 16
NO - Norvegia 15
PE - Perù 15
EC - Ecuador 13
GR - Grecia 12
PT - Portogallo 12
LT - Lituania 11
AR - Argentina 10
IL - Israele 10
HR - Croazia 9
MA - Marocco 9
AZ - Azerbaigian 8
MU - Mauritius 8
ZA - Sudafrica 8
EG - Egitto 7
LU - Lussemburgo 7
PA - Panama 7
SA - Arabia Saudita 7
VE - Venezuela 7
AE - Emirati Arabi Uniti 6
CU - Cuba 6
LK - Sri Lanka 6
CL - Cile 5
LV - Lettonia 5
AL - Albania 4
BG - Bulgaria 4
BO - Bolivia 4
DZ - Algeria 4
KG - Kirghizistan 4
SZ - Regno dello Swaziland 4
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
CY - Cipro 3
KZ - Kazakistan 3
MD - Moldavia 3
NG - Nigeria 3
SC - Seychelles 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
SV - El Salvador 3
TN - Tunisia 3
UZ - Uzbekistan 3
BD - Bangladesh 2
CR - Costa Rica 2
JM - Giamaica 2
KE - Kenya 2
PS - Palestinian Territory 2
TM - Turkmenistan 2
TT - Trinidad e Tobago 2
UG - Uganda 2
UY - Uruguay 2
BJ - Benin 1
ET - Etiopia 1
GA - Gabon 1
GE - Georgia 1
GY - Guiana 1
IM - Isola di Man 1
Totale 18.259
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Città #
Warsaw 3.095
Jacksonville 554
Fairfield 525
Ashburn 439
Chandler 384
Woodbridge 285
Wilmington 268
San Michele All'adige 266
New York 238
Hong Kong 213
Ann Arbor 210
Trento 210
Houston 206
Seattle 203
Singapore 195
Dublin 194
Milan 192
Cambridge 179
Buffalo 145
Boardman 139
Rome 139
Olalla 134
San Mateo 134
Los Angeles 133
Dong Ket 130
Budapest 127
Beijing 117
Dearborn 112
Moscow 112
Rovereto 100
Helsinki 80
Mülheim 73
Wageningen 70
Shanghai 67
Council Bluffs 66
Buzau 62
Menlo Park 57
Redwood City 55
Mountain View 54
Brno 53
Washington 52
Vienna 50
Bari 48
Naples 47
Las Vegas 45
Mezzolombardo 44
Abidjan 43
Turin 42
Amsterdam 40
Brussels 40
Philadelphia 40
Frankfurt am Main 39
Assago 38
Bologna 37
Zhengzhou 36
Lavis 35
Tokyo 34
Ottawa 33
Columbus 29
Guangzhou 28
Padova 28
Cles 26
London 26
Munich 26
Scherpenzeel 26
Florence 24
Palermo 24
Verona 24
Seoul 23
Chiang Mai 22
Falkenstein 22
Bolzano 20
Falls Church 20
Catania 19
Düsseldorf 19
Nanjing 19
Prague 19
Dallas 18
Copenhagen 17
Kitzingen 17
Modena 16
Genoa 15
San Diego 15
Brisbane 14
Nuremberg 14
Santa Clara 14
Dunedin 13
Lappeenranta 13
Parma 12
Toronto 12
Adelaide 11
Xi'an 11
Xian 11
Augusta 10
Jakarta 10
Melbourne 10
Pozza 10
Auckland 9
Baselga di Pinè 9
Monza 9
Totale 11.492
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 928
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 675
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 419
L'interazione multisensoriale nella percezione della texture della mela 388
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 383
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 375
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 374
A combined sensory-instrumental tool for apple quality evaluation 372
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 352
La percezione del gusto dolce nella mela 349
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 334
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 324
Towards high throughput phenotyping of the multisensory space of apple quality 323
Multisensory modulation of texture perception in apples 287
The sound of chewing and its influence on apple preference drivers 284
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 282
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 273
How does flavouring influence apple liking? 269
Acceptability of scab-resistant apple cultivars 269
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 263
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 263
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 263
Effects of the sound of the bite on apple perceived crispness and hardness 255
Odour profiling of apple cultivars and correlation with volatile compounds 250
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 248
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 247
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 247
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 246
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 246
Multivariate modelling of odour profiles and volatile compounds in apples 245
Contribution of sugars and volatile components to perceived sweetness of apple 245
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 238
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 235
Correlazioni tra composti volatili ed odori nella mela 233
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 230
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 226
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 220
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 219
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) 215
Uno studio sulle interazioni multisensoriali nella mela 212
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 212
The multisensory dynamic experience that takes place when eating an apple 210
Volatiles that encode host-plant quality in the grapevine moth 209
Investigating the effect of artificial flavours and external information on consumer liking of apples 205
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 200
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 198
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 187
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 185
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 175
Studio delle relazioni tra composti volatili e descritori sensoriali 165
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 159
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 151
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 142
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 138
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 138
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 137
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 135
The multisensory perception of sweetness in apple 132
Does the view of your nose help your smell? 132
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 128
Influence of sound on texture perception of apples 125
The sensory quality control system of Trentingrana cheese: a synergy between production and research 125
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 120
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 119
Predicting odour attributes in apple from SPME/GC-MS data 118
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) 116
La dolcezza delle mele non è solo questione di zuccheri 114
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 113
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 108
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 104
Investigating hazelnut roasting with a multi-analytical technique approach 99
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 97
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 96
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 89
Contribution of volatile organic compounds to multifloral honey flavor 89
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content 89
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 85
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 74
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 72
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 70
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) 69
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) 69
A workflow for metabolomic analysis of heat-stressed leaves 62
PTR-MS applications inside the SISTERS project– Preventing food loss and waste of fresh vegetables by monitoring quality decay through VOCs emissions 58
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 58
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 57
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 53
Real-Time investigation of Lactiplantibacillus plantarum Fermentation in Experimental and Real Food Conditions Using a Metabolomics Approach 49
Espectro químico de compuestos orgánicos volátiles de miel de pote de Erica Melipona favosa (Fabricius, 1798) de la Península de Paraguana, estado Falcón, Venezuela 49
HIGH-THROUGHPUT TARGETED AND UNTARGETED HEADSPACE ANALYSIS OF SPIRITS BY PTR-ToF-MS 48
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage 46
Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast 46
Metodi diretti per l'aroma degli alimenti 45
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 43
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) 36
Predicting vegetables freshness perceived by consumers by using sensory and instrumental analysis 35
Primary and secondary metabolites associated to sensory perception in honey 31
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 31
Exploring the impact of roasting conditions on hazelnut quality by GC-IMS and sensory analysis 30
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) 28
Totale 18.609
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Categoria #
all - tutte 60.893
article - articoli 23.121
book - libri 0
conference - conferenze 37.121
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 651
Totale 121.786
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020536 0 0 0 0 0 0 0 0 0 235 192 109
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
2023/20242.986 176 193 315 285 276 433 123 143 188 242 236 376
2024/20253.581 285 163 227 593 406 221 384 405 635 262 0 0
Totale 18.744