CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
EU - Europa 7.645
NA - Nord America 6.107
AS - Asia 971
AF - Africa 82
SA - Sud America 65
OC - Oceania 57
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 14.963
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Nazione #
US - Stati Uniti d'America 6.028
PL - Polonia 3.111
IT - Italia 2.119
DE - Germania 739
CN - Cina 347
UA - Ucraina 327
IE - Irlanda 196
SE - Svezia 155
RU - Federazione Russa 145
VN - Vietnam 134
HU - Ungheria 127
SG - Singapore 127
GB - Regno Unito 120
NL - Olanda 116
RO - Romania 97
FR - Francia 95
FI - Finlandia 75
HK - Hong Kong 63
CA - Canada 56
CZ - Repubblica Ceca 55
IN - India 54
JP - Giappone 50
BR - Brasile 45
CI - Costa d'Avorio 43
KR - Corea 38
BE - Belgio 36
EU - Europa 36
AU - Australia 35
AT - Austria 33
ID - Indonesia 26
NZ - Nuova Zelanda 22
TH - Thailandia 19
IR - Iran 18
MY - Malesia 17
ES - Italia 15
MX - Messico 15
PK - Pakistan 14
CH - Svizzera 12
PH - Filippine 12
TR - Turchia 11
GR - Grecia 10
NO - Norvegia 10
DK - Danimarca 9
HR - Croazia 9
MU - Mauritius 8
CO - Colombia 7
IL - Israele 7
ZA - Sudafrica 7
LK - Sri Lanka 6
PT - Portogallo 6
SA - Arabia Saudita 6
LU - Lussemburgo 5
AR - Argentina 4
SZ - Regno dello Swaziland 4
TW - Taiwan 4
AZ - Azerbaigian 3
BA - Bosnia-Erzegovina 3
CU - Cuba 3
DZ - Algeria 3
EE - Estonia 3
EG - Egitto 3
MA - Marocco 3
MD - Moldavia 3
PA - Panama 3
SI - Slovenia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BY - Bielorussia 2
CL - Cile 2
CY - Cipro 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LV - Lettonia 2
NG - Nigeria 2
PS - Palestinian Territory 2
SC - Seychelles 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
UY - Uruguay 2
VE - Venezuela 2
BG - Bulgaria 1
BJ - Benin 1
EC - Ecuador 1
GE - Georgia 1
GY - Guiana 1
JO - Giordania 1
LT - Lituania 1
MO - Macao, regione amministrativa speciale della Cina 1
MW - Malawi 1
PE - Perù 1
QA - Qatar 1
RS - Serbia 1
SY - Repubblica araba siriana 1
ZM - Zambia 1
Totale 14.963
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Città #
Warsaw 3.090
Jacksonville 554
Fairfield 525
Chandler 384
Ashburn 327
Woodbridge 285
Wilmington 268
San Michele All'adige 266
New York 215
Ann Arbor 210
Houston 206
Trento 204
Seattle 201
Dublin 190
Cambridge 179
Buffalo 142
Boardman 138
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 127
Milan 121
Beijing 112
Dearborn 112
Moscow 112
Los Angeles 84
Rome 74
Mülheim 73
Helsinki 68
Buzau 62
Shanghai 59
Menlo Park 57
Redwood City 55
Mountain View 54
Washington 52
Wageningen 44
Abidjan 43
Brno 43
Hong Kong 40
Philadelphia 40
Mezzolombardo 38
Singapore 38
Bari 37
Zhengzhou 34
Brussels 30
Naples 30
Columbus 29
Turin 28
Bologna 27
Amsterdam 26
Padova 26
Scherpenzeel 26
Vienna 26
Cles 25
Guangzhou 23
Seoul 23
Falkenstein 22
Ottawa 22
Tokyo 22
Falls Church 20
Las Vegas 19
Catania 18
Florence 18
Bolzano 17
Kitzingen 17
Nanjing 17
Munich 16
Verona 16
Dallas 15
Palermo 15
San Diego 15
London 14
Brisbane 12
Adelaide 11
Parma 11
Xian 11
Augusta 10
Jakarta 10
Pozza 10
Baselga di Pinè 9
Genoa 9
Monza 9
Pirassununga 9
Pisa 9
Saint Paul 9
Athens 8
Dunedin 8
Kansas City 8
Kuala Lumpur 8
Kunming 8
Modena 8
San Giuliano Milanese 8
Trieste 8
Zagreb 8
Bengaluru 7
Colorno 7
Copenhagen 7
Frankfurt am Main 7
Hangzhou 7
Hefei 7
Totale 10.206
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Nome #
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 651
Il ruolo del suono nella percezione della croccantezza della mela 492
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 352
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 351
L'interazione multisensoriale nella percezione della texture della mela 348
A combined sensory-instrumental tool for apple quality evaluation 344
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 344
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 340
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 320
Towards high throughput phenotyping of the multisensory space of apple quality 309
La percezione del gusto dolce nella mela 288
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 282
Multisensory modulation of texture perception in apples 272
The sound of chewing and its influence on apple preference drivers 266
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 265
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 262
How does flavouring influence apple liking? 251
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 251
Odour profiling of apple cultivars and correlation with volatile compounds 239
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 238
Effects of the sound of the bite on apple perceived crispness and hardness 235
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 233
Multivariate modelling of odour profiles and volatile compounds in apples 232
Acceptability of scab-resistant apple cultivars 232
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 232
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 231
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 231
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 229
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 224
Contribution of sugars and volatile components to perceived sweetness of apple 218
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 215
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 206
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 205
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 203
Correlazioni tra composti volatili ed odori nella mela 199
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 198
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) 197
Uno studio sulle interazioni multisensoriali nella mela 197
The multisensory dynamic experience that takes place when eating an apple 195
Volatiles that encode host-plant quality in the grapevine moth 191
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 189
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 186
Investigating the effect of artificial flavours and external information on consumer liking of apples 186
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 185
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 184
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 172
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 167
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 165
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 159
Studio delle relazioni tra composti volatili e descritori sensoriali 155
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 139
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 132
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 124
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 123
The multisensory perception of sweetness in apple 121
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 114
Does the view of your nose help your smell? 111
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 109
Influence of sound on texture perception of apples 108
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 106
Predicting odour attributes in apple from SPME/GC-MS data 104
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 104
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 104
La dolcezza delle mele non è solo questione di zuccheri 103
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) 101
The sensory quality control system of Trentingrana cheese: a synergy between production and research 95
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 90
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 89
Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content 78
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 72
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 67
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 50
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 45
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) 44
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 43
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 43
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) 39
PTR-MS applications inside the SISTERS project– Preventing food loss and waste of fresh vegetables by monitoring quality decay through VOCs emissions 38
Investigating hazelnut roasting with a multi-analytical technique approach 38
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 34
Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast 34
Contribution of volatile organic compounds to multifloral honey flavor 32
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 32
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 30
Metodi diretti per l'aroma degli alimenti 30
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 29
A workflow for metabolomic analysis of heat-stressed leaves 26
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) 17
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) 12
Espectro químico de compuestos orgánicos volátiles de miel de pote de Erica Melipona favosa (Fabricius, 1798) de la Península de Paraguana, estado Falcón, Venezuela 11
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 10
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 10
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 9
Totale 15.366
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Categoria #
all - tutte 42.926
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 42.926
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/20242.986 176 193 315 285 276 433 123 143 188 242 236 376
2024/2025203 203 0 0 0 0 0 0 0 0 0 0 0
Totale 15.366