CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 8.525
NA - Nord America 6.399
AS - Asia 1.344
SA - Sud America 126
AF - Africa 92
OC - Oceania 72
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 16.594
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.284
PL - Polonia 3.115
IT - Italia 2.518
DE - Germania 773
CN - Cina 450
RU - Federazione Russa 335
UA - Ucraina 328
SG - Singapore 279
NL - Olanda 209
IE - Irlanda 201
SE - Svezia 159
GB - Regno Unito 141
VN - Vietnam 136
HU - Ungheria 127
RO - Romania 106
FR - Francia 104
FI - Finlandia 97
CZ - Repubblica Ceca 83
HK - Hong Kong 76
CA - Canada 75
BR - Brasile 69
JP - Giappone 69
IN - India 64
AT - Austria 48
KR - Corea 47
BE - Belgio 44
AU - Australia 43
CI - Costa d'Avorio 43
TH - Thailandia 39
EU - Europa 36
NZ - Nuova Zelanda 29
ID - Indonesia 26
MX - Messico 25
IR - Iran 24
ES - Italia 21
MY - Malesia 18
PK - Pakistan 17
CH - Svizzera 15
PH - Filippine 15
CO - Colombia 14
TR - Turchia 14
TW - Taiwan 14
DK - Danimarca 13
NO - Norvegia 13
PE - Perù 11
PT - Portogallo 11
EC - Ecuador 10
GR - Grecia 10
IL - Israele 10
HR - Croazia 9
LT - Lituania 9
AZ - Azerbaigian 8
MA - Marocco 8
MU - Mauritius 8
ZA - Sudafrica 8
AR - Argentina 7
LK - Sri Lanka 6
LU - Lussemburgo 6
PA - Panama 6
SA - Arabia Saudita 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
EG - Egitto 5
AL - Albania 4
DZ - Algeria 4
KG - Kirghizistan 4
LV - Lettonia 4
SZ - Regno dello Swaziland 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
BO - Bolivia 3
CU - Cuba 3
CY - Cipro 3
EE - Estonia 3
MD - Moldavia 3
SC - Seychelles 3
SI - Slovenia 3
SK - Slovacchia (Repubblica Slovacca) 3
BY - Bielorussia 2
CR - Costa Rica 2
JM - Giamaica 2
KZ - Kazakistan 2
NG - Nigeria 2
PS - Palestinian Territory 2
TM - Turkmenistan 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
UY - Uruguay 2
BD - Bangladesh 1
BJ - Benin 1
GE - Georgia 1
GY - Guiana 1
IM - Isola di Man 1
JO - Giordania 1
LA - Repubblica Popolare Democratica del Laos 1
MO - Macao, regione amministrativa speciale della Cina 1
MW - Malawi 1
QA - Qatar 1
Totale 16.590
Salva come PNG Salva come JPEG
Città #
Warsaw 3.093
Jacksonville 554
Fairfield 525
Chandler 384
Ashburn 334
Woodbridge 285
Wilmington 268
San Michele All'adige 266
New York 234
Ann Arbor 210
Houston 206
Trento 205
Seattle 201
Dublin 193
Cambridge 179
Milan 169
Singapore 153
Buffalo 144
Boardman 139
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 127
Los Angeles 123
Beijing 115
Dearborn 112
Moscow 112
Rome 100
Helsinki 78
Mülheim 73
Wageningen 67
Buzau 62
Shanghai 62
Menlo Park 57
Redwood City 55
Mountain View 54
Brno 53
Washington 52
Las Vegas 45
Hong Kong 44
Mezzolombardo 44
Abidjan 43
Philadelphia 40
Bari 37
Brussels 37
Naples 36
Zhengzhou 36
Vienna 35
Turin 34
Amsterdam 33
Bologna 31
Tokyo 30
Columbus 29
Lavis 29
Ottawa 29
Guangzhou 28
Munich 26
Padova 26
Scherpenzeel 26
Cles 25
Seoul 23
Falkenstein 22
Frankfurt am Main 22
London 21
Chiang Mai 20
Falls Church 20
Florence 20
Catania 19
Nanjing 19
Prague 19
Dallas 18
Bolzano 17
Kitzingen 17
Verona 17
Palermo 16
San Diego 15
Brisbane 14
Modena 14
Santa Clara 14
Dunedin 13
Genoa 13
Parma 12
Adelaide 11
Lappeenranta 11
Toronto 11
Xian 11
Augusta 10
Jakarta 10
Pozza 10
Baselga di Pinè 9
Melbourne 9
Monza 9
Pirassununga 9
Pisa 9
Saint Paul 9
Salerno 9
Athens 8
Auckland 8
Hefei 8
Kansas City 8
Totale 10.739
Salva come PNG Salva come JPEG
Nome #
Il ruolo del suono nella percezione della croccantezza della mela 693
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 663
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 371
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 371
L'interazione multisensoriale nella percezione della texture della mela 369
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 368
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 361
A combined sensory-instrumental tool for apple quality evaluation 358
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 328
La percezione del gusto dolce nella mela 326
Towards high throughput phenotyping of the multisensory space of apple quality 317
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 306
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 301
Multisensory modulation of texture perception in apples 276
The sound of chewing and its influence on apple preference drivers 274
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 272
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 267
How does flavouring influence apple liking? 261
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 259
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 249
Acceptability of scab-resistant apple cultivars 248
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 245
Effects of the sound of the bite on apple perceived crispness and hardness 244
Odour profiling of apple cultivars and correlation with volatile compounds 244
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 241
Multivariate modelling of odour profiles and volatile compounds in apples 239
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 239
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 235
Contribution of sugars and volatile components to perceived sweetness of apple 231
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 230
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 227
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 225
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 221
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 218
Correlazioni tra composti volatili ed odori nella mela 217
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 215
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 213
Uno studio sulle interazioni multisensoriali nella mela 206
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) 203
The multisensory dynamic experience that takes place when eating an apple 202
Volatiles that encode host-plant quality in the grapevine moth 196
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 196
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 196
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 193
Investigating the effect of artificial flavours and external information on consumer liking of apples 193
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 189
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 177
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 173
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 170
Studio delle relazioni tra composti volatili e descritori sensoriali 161
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 144
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 138
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 133
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 130
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 128
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 128
Does the view of your nose help your smell? 125
The multisensory perception of sweetness in apple 124
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 116
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 115
Influence of sound on texture perception of apples 115
Predicting odour attributes in apple from SPME/GC-MS data 113
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 113
The sensory quality control system of Trentingrana cheese: a synergy between production and research 113
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 112
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) 109
La dolcezza delle mele non è solo questione di zuccheri 108
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 95
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 85
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content 84
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 80
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 79
Investigating hazelnut roasting with a multi-analytical technique approach 76
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 75
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 74
Contribution of volatile organic compounds to multifloral honey flavor 68
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 60
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 57
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 56
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 55
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) 55
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) 51
PTR-MS applications inside the SISTERS project– Preventing food loss and waste of fresh vegetables by monitoring quality decay through VOCs emissions 50
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 49
Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast 39
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 39
A workflow for metabolomic analysis of heat-stressed leaves 38
Espectro químico de compuestos orgánicos volátiles de miel de pote de Erica Melipona favosa (Fabricius, 1798) de la Península de Paraguana, estado Falcón, Venezuela 37
Metodi diretti per l'aroma degli alimenti 37
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage 34
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 32
HIGH-THROUGHPUT TARGETED AND UNTARGETED HEADSPACE ANALYSIS OF SPIRITS BY PTR-ToF-MS 29
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 26
Real-Time investigation of Lactiplantibacillus plantarum Fermentation in Experimental and Real Food Conditions Using a Metabolomics Approach 25
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) 24
Primary and secondary metabolites associated to sensory perception in honey 22
Predicting vegetables freshness perceived by consumers by using sensory and instrumental analysis 21
Exploring the impact of roasting conditions on hazelnut quality by GC-IMS and sensory analysis 19
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) 15
Totale 17.027
Salva come PNG Salva come JPEG
Categoria #
all - tutte 53.553
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 53.553
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.741 0 0 0 0 0 312 279 284 330 235 192 109
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
2023/20242.986 176 193 315 285 276 433 123 143 188 242 236 376
2024/20251.864 285 163 227 593 406 190 0 0 0 0 0 0
Totale 17.027