CINECA IRIS Institutional Research Information System

BETTA, EMANUELA
 Distribuzione geografica
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Continente #
NA - Nord America 16.574
EU - Europa 14.760
AS - Asia 6.115
SA - Sud America 794
Continente sconosciuto - Info sul continente non disponibili 571
AF - Africa 233
OC - Oceania 111
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 36
Totale 39.194
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Nazione #
US - Stati Uniti d'America 16.038
IT - Italia 4.428
PL - Polonia 3.198
RU - Federazione Russa 2.912
SG - Singapore 2.356
CN - Cina 1.403
DE - Germania 1.076
VN - Vietnam 534
BR - Brasile 486
HK - Hong Kong 451
NL - Olanda 445
FR - Francia 366
UA - Ucraina 345
GB - Regno Unito 341
SE - Svezia 320
BD - Bangladesh 289
CA - Canada 260
IE - Irlanda 210
IN - India 195
KR - Corea 176
FI - Finlandia 174
MX - Messico 162
HU - Ungheria 131
JP - Giappone 125
RO - Romania 114
ES - Italia 110
AT - Austria 104
CZ - Repubblica Ceca 95
TR - Turchia 80
AR - Argentina 71
EE - Estonia 69
CO - Colombia 68
AU - Australia 63
ID - Indonesia 63
DK - Danimarca 59
TH - Thailandia 54
EC - Ecuador 50
MY - Malesia 49
BE - Belgio 48
NZ - Nuova Zelanda 47
PK - Pakistan 46
VE - Venezuela 46
CI - Costa d'Avorio 45
PH - Filippine 43
ZA - Sudafrica 40
CH - Svizzera 38
IQ - Iraq 38
EU - Europa 36
LT - Lituania 32
BJ - Benin 28
IR - Iran 28
CL - Cile 27
SA - Arabia Saudita 27
MA - Marocco 25
PT - Portogallo 24
TW - Taiwan 23
PE - Perù 22
NO - Norvegia 21
HR - Croazia 19
IL - Israele 19
AZ - Azerbaigian 17
CR - Costa Rica 16
GR - Grecia 16
DZ - Algeria 14
HN - Honduras 14
JM - Giamaica 14
NP - Nepal 14
PA - Panama 14
TN - Tunisia 14
UZ - Uzbekistan 14
AE - Emirati Arabi Uniti 13
TT - Trinidad e Tobago 12
SI - Slovenia 10
BG - Bulgaria 9
CU - Cuba 9
EG - Egitto 9
KZ - Kazakistan 9
MU - Mauritius 9
BO - Bolivia 8
PY - Paraguay 8
KE - Kenya 7
LK - Sri Lanka 7
LU - Lussemburgo 7
MD - Moldavia 7
SC - Seychelles 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
CY - Cipro 6
NG - Nigeria 6
RS - Serbia 6
DO - Repubblica Dominicana 5
GT - Guatemala 5
KW - Kuwait 5
LV - Lettonia 5
PR - Porto Rico 5
UY - Uruguay 5
CG - Congo 4
JO - Giordania 4
KG - Kirghizistan 4
NI - Nicaragua 4
Totale 38.546
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Città #
Council Bluffs 3.167
Warsaw 3.158
Ashburn 1.670
Singapore 1.100
San Jose 1.069
Dallas 988
Moscow 666
Jacksonville 584
Fairfield 526
New York 468
Hong Kong 396
Chandler 384
Beijing 381
Milan 356
Los Angeles 348
Trento 288
Woodbridge 285
Wilmington 276
San Michele All'adige 266
Houston 241
Buffalo 230
Rome 225
Seattle 221
Ann Arbor 211
Dublin 199
Rovereto 198
Cambridge 180
Phoenix 165
Boardman 143
Seoul 142
Ho Chi Minh City 141
Olalla 134
San Mateo 134
Dong Ket 130
Budapest 128
Munich 125
Hefei 121
Santa Clara 114
Dearborn 112
Helsinki 103
Lauterbourg 103
Columbus 99
Naples 98
Orem 96
Frankfurt am Main 88
Hanoi 88
Shanghai 87
Bologna 86
Wageningen 84
Turin 77
Mülheim 73
Assago 72
Bari 70
Falkenstein 69
Amsterdam 67
Tokyo 67
Vienna 65
Buzau 62
Las Vegas 62
Washington 62
São Paulo 59
Menlo Park 57
Chicago 55
Montreal 55
Redwood City 55
Brooklyn 54
Mountain View 54
Brno 53
Denver 50
Mexico City 50
Guangzhou 49
London 49
Philadelphia 48
Chennai 46
Toronto 46
Abidjan 45
Mezzolombardo 44
Brussels 41
Zhengzhou 41
San Francisco 39
Atlanta 38
Florence 38
Parma 38
Turku 37
Ottawa 36
Bolzano 35
Lavis 35
San Diego 35
Verona 35
Boston 34
Catania 32
Copenhagen 32
Manchester 32
Springfield 30
Padua 29
Palermo 29
Stockholm 29
Padova 28
Poplar 28
Cotonou 27
Totale 22.995
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Nome #
Il ruolo del suono nella percezione della croccantezza della mela 1.268
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds 824
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione 768
High Pressure Carbon Dioxide pasteurization of coconut water: a sport drink with high nutritional and sensory quality 743
Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study 587
L'interazione multisensoriale nella percezione della texture della mela 582
A combined sensory-instrumental tool for apple quality evaluation 565
La percezione del gusto dolce nella mela 556
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques 521
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico 514
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale 503
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali 482
How does flavouring influence apple liking? 460
The sound of chewing and its influence on apple preference drivers 450
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR 446
Acceptability of scab-resistant apple cultivars 442
Towards high throughput phenotyping of the multisensory space of apple quality 442
Multisensory modulation of texture perception in apples 441
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale 434
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 430
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour 429
Effects of the sound of the bite on apple perceived crispness and hardness 429
Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception 428
Contribution of sugars and volatile components to perceived sweetness of apple 426
Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life 417
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness 416
Correlazioni tra composti volatili ed odori nella mela 414
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS 412
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation 409
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga 406
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) 399
Multivariate modelling of odour profiles and volatile compounds in apples 397
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content 390
Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome 384
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis 382
The multisensory dynamic experience that takes place when eating an apple 381
Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry 365
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins 357
Uno studio sulle interazioni multisensoriali nella mela 356
Odour profiling of apple cultivars and correlation with volatile compounds 354
Volatiles that encode host-plant quality in the grapevine moth 350
Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers 345
Ester content of blueberry fruit can be ruled by tailored controlled atmosphere storage management 333
Investigating the effect of artificial flavours and external information on consumer liking of apples 330
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 328
On-line tracking of the human gut microbial metabolism: high-throughput screening during colonic in-vitro fermentation 325
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese 323
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market 315
Investigating hazelnut roasting with a multi-analytical technique approach 313
Il profilo aromatico del formaggio Trentingrana: effetto delle modalità di conservazione del latte 311
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm 305
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 300
Studio delle relazioni tra composti volatili e descritori sensoriali 293
Determination of volatile compounds in carob powders by HS-SPME- GC–MS 292
L'analisi della frazione volatile: fra riferimenti sicuri e nuove possibilità 292
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS 291
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS 291
Combining direct-injection mass spectrometric and chromatographic techniques to investigate hazelnut volatilome evolution during roasting 287
Dissecting the genetic and physiological mechanisms of grapevine resilience to heat stress 284
The multisensory perception of sweetness in apple 283
Application of conventional and rapid analytical strategies for hazelnut volatilome characterization 276
Decoding heat-shock responses in Vitis vinifera L. by metabolic, VOC, and physiological profiling: toward the identification of volatile and metabolic biomarkers 276
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 273
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization 271
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) 270
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 268
O DI-MS for precision fermentation: case study of microalgae fermentation with kefir starters by PTR-ToF-MSR1 265
Disentangling shared and unique variation in multiplatform hazelnut volatilomics using JIVE 263
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 263
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’ 260
Predicting odour attributes in apple from SPME/GC-MS data 260
Determination of volatile compounds in carob powders by HS-SPME gas chromatography 259
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale 259
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry 257
Influence of sound on texture perception of apples 257
Rapid profiling of volatile organic compounds associated with plant-based milks versus bovine milk using an integrated PTR-ToF-MS and GC-MS approach 253
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet 253
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS 249
Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca 245
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques 244
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations 244
La dolcezza delle mele non è solo questione di zuccheri 241
Volatile and sensory profile of cerumen, plant resin deposit, and propolis of a Tetragonisca angustula (Latreille 1811) nest from Merida, Venezuela 241
Does the view of your nose help your smell? 238
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD) 237
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) 235
Tecniche a confronto per l'analisi della componente volatile del formaggio: influenza delle modalità di raccolta del latte sul profilo aromatico del Trentingrana 235
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 235
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) 234
The sensory quality control system of Trentingrana cheese: a synergy between production and research 233
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling 233
Direct injection and chromatography, mass spectrometry and ion mobility: a synergic approach for strawberry volatilome analysis 232
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage 229
La riduzione degli sprechi nella vendita al dettaglio: i risultati dell’indagine SISTERS 229
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 219
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 218
Exploring the impact of roasting conditions on hazelnut quality by GC-IMS and sensory analysis 218
Preserving freshness by smart logistics: PTR-MS applications to monitor bell peppers quality decay through VOCs emissions 218
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) 215
Espectro químico de compuestos orgánicos volátiles de miel de pote de Erica Melipona favosa (Fabricius, 1798) de la Península de Paraguana, estado Falcón, Venezuela 212
Totale 35.417
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Categoria #
all - tutte 112.951
article - articoli 42.639
book - libri 0
conference - conferenze 68.659
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.653
Totale 225.902
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022647 0 0 0 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
2025/202612.798 840 955 1.251 1.019 1.366 791 1.553 671 642 922 541 2.247
2026/20274.251 1.482 712 781 1.276 0 0 0 0 0 0 0 0
Totale 39.194