CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
EU - Europa 13.842
NA - Nord America 10.844
AS - Asia 5.690
SA - Sud America 729
AF - Africa 223
OC - Oceania 105
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 31.469
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Nazione #
US - Stati Uniti d'America 10.472
IT - Italia 3.811
PL - Polonia 3.192
RU - Federazione Russa 2.905
SG - Singapore 2.296
CN - Cina 1.352
DE - Germania 1.066
VN - Vietnam 522
BR - Brasile 455
HK - Hong Kong 439
NL - Olanda 416
FR - Francia 363
UA - Ucraina 341
GB - Regno Unito 306
IE - Irlanda 205
SE - Svezia 205
IN - India 189
CA - Canada 182
FI - Finlandia 173
KR - Corea 171
MX - Messico 145
HU - Ungheria 131
JP - Giappone 115
RO - Romania 111
AT - Austria 104
CZ - Repubblica Ceca 94
ES - Italia 81
TR - Turchia 78
AR - Argentina 67
AU - Australia 62
EE - Estonia 60
ID - Indonesia 60
DK - Danimarca 58
CO - Colombia 55
TH - Thailandia 53
BD - Bangladesh 49
BE - Belgio 48
CI - Costa d'Avorio 45
PK - Pakistan 44
EC - Ecuador 42
NZ - Nuova Zelanda 42
MY - Malesia 41
PH - Filippine 40
VE - Venezuela 40
IQ - Iraq 38
ZA - Sudafrica 37
EU - Europa 36
CH - Svizzera 29
BJ - Benin 28
IR - Iran 27
CL - Cile 26
SA - Arabia Saudita 26
MA - Marocco 24
TW - Taiwan 23
NO - Norvegia 21
PT - Portogallo 21
LT - Lituania 20
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
TN - Tunisia 13
NP - Nepal 12
EG - Egitto 9
MU - Mauritius 9
BO - Bolivia 8
KZ - Kazakistan 8
PY - Paraguay 8
BG - Bulgaria 7
LU - Lussemburgo 7
CU - Cuba 6
KE - Kenya 6
LK - Sri Lanka 6
SC - Seychelles 6
CY - Cipro 5
LV - Lettonia 5
NG - Nigeria 5
SI - Slovenia 5
UY - Uruguay 5
AL - Albania 4
BA - Bosnia-Erzegovina 4
CR - Costa Rica 4
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
BY - Bielorussia 3
CG - Congo 3
ET - Etiopia 3
GA - Gabon 3
Totale 31.413
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Città #
Warsaw 3.155
Singapore 1.085
Ashburn 1.002
Dallas 895
San Jose 763
Moscow 664
Jacksonville 558
Fairfield 525
New York 389
Hong Kong 386
Chandler 384
Beijing 358
Council Bluffs 334
Woodbridge 285
Los Angeles 281
Milan 273
Wilmington 270
Trento 267
San Michele All'adige 266
Houston 230
Seattle 212
Ann Arbor 210
Buffalo 206
Dublin 197
Cambridge 180
Rovereto 180
Rome 179
Boardman 142
Seoul 138
Ho Chi Minh City 134
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 128
Munich 125
Hefei 121
Dearborn 112
Helsinki 103
Lauterbourg 103
Frankfurt am Main 88
Hanoi 86
Wageningen 84
Shanghai 83
Orem 77
Mülheim 73
Assago 72
Falkenstein 69
Amsterdam 65
Bologna 65
Vienna 65
Naples 64
Turin 64
Tokyo 63
Buzau 62
Bari 60
Menlo Park 57
São Paulo 57
Redwood City 55
Washington 55
Mountain View 54
Santa Clara 54
Brno 53
Guangzhou 49
Las Vegas 47
Montreal 47
Abidjan 45
Chennai 45
Mexico City 45
London 44
Mezzolombardo 44
Columbus 42
Brussels 41
Philadelphia 41
Phoenix 41
Zhengzhou 41
Brooklyn 40
Chicago 38
Parma 37
Turku 37
Lavis 35
Ottawa 34
Bolzano 33
Copenhagen 32
Manchester 32
Verona 32
Denver 31
Toronto 30
Boston 29
Florence 29
Stockholm 29
Padova 28
Poplar 28
Cotonou 27
Nuremberg 27
Atlanta 26
Cles 26
Scherpenzeel 26
Da Nang 25
Palermo 25
Catania 24
Totale 18.095
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 1.206
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 779
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 633
L'interazione multisensoriale nella percezione della texture della mela 531
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 525
A combined sensory-instrumental tool for apple quality evaluation 515
La percezione del gusto dolce nella mela 490
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 482
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 474
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 461
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 433
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 429
How does flavouring influence apple liking? 405
Towards high throughput phenotyping of the multisensory space of apple quality 404
Multisensory modulation of texture perception in apples 395
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 394
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 389
The sound of chewing and its influence on apple preference drivers 388
Acceptability of scab-resistant apple cultivars 379
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 378
Contribution of sugars and volatile components to perceived sweetness of apple 371
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 367
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 367
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 362
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 360
Effects of the sound of the bite on apple perceived crispness and hardness 358
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 357
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 351
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 351
Multivariate modelling of odour profiles and volatile compounds in apples 346
Correlazioni tra composti volatili ed odori nella mela 343
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 340
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) 339
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 338
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 333
The multisensory dynamic experience that takes place when eating an apple 328
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 326
Odour profiling of apple cultivars and correlation with volatile compounds 322
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 311
Volatiles that encode host-plant quality in the grapevine moth 308
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 306
Uno studio sulle interazioni multisensoriali nella mela 303
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 292
Investigating the effect of artificial flavours and external information on consumer liking of apples 290
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 279
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 273
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 269
Investigating hazelnut roasting with a multi-analytical technique approach 263
Studio delle relazioni tra composti volatili e descritori sensoriali 262
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 260
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 257
Determination of volatile compounds in carob powders by HS-SPME- GC–MS 253
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 253
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 247
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 245
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 242
The multisensory perception of sweetness in apple 241
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 236
Determination of volatile compounds in carob powders by HS-SPME gas chromatography 225
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 222
Predicting odour attributes in apple from SPME/GC-MS data 220
La dolcezza delle mele non è solo questione di zuccheri 215
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 215
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 214
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 213
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 212
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 210
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 208
Influence of sound on texture perception of apples 208
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 207
The sensory quality control system of Trentingrana cheese: a synergy between production and research 203
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’ 201
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 198
O DI-MS for precision fermentation: case study of microalgae fermentation with kefir starters by PTR-ToF-MSR1 197
Rapid profiling of volatile organic compounds associated with plant-based milks versus bovine milk using an integrated PTR-ToF-MS and GC-MS approach 196
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 196
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 196
Does the view of your nose help your smell? 196
Ester content of blueberry fruit can be ruled by tailored controlled atmosphere storage management 196
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 195
Disentangling shared and unique variation in multiplatform hazelnut volatilomics using JIVE 194
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 190
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 189
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 189
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 188
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) 186
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) 184
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 184
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) 183
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 181
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 180
La riduzione degli sprechi nella vendita al dettaglio: i risultati dell’indagine SISTERS 179
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 179
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) 178
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage 178
A workflow for metabolomic analysis of heat-stressed leaves 164
Espectro químico de compuestos orgánicos volátiles de miel de pote de Erica Melipona favosa (Fabricius, 1798) de la Península de Paraguana, estado Falcón, Venezuela 159
Contribution of volatile organic compounds to multifloral honey flavor 158
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content 158
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) 157
Totale 29.840
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Categoria #
all - tutte 93.011
article - articoli 34.492
book - libri 0
conference - conferenze 57.294
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.225
Totale 186.022
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021516 0 0 0 0 0 0 0 0 0 108 204 204
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
2025/20269.880 840 955 1.251 1.019 1.366 791 1.553 671 642 792 0 0
Totale 32.025