IRIS
GENOVESE, Alessandro
 Distribuzione geografica
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Continente #
EU - Europa 2.162
NA - Nord America 1.757
AS - Asia 407
AF - Africa 32
SA - Sud America 31
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 3
Totale 4.396
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Nazione #
US - Stati Uniti d'America 1.716
IT - Italia 1.310
CN - Cina 259
DE - Germania 203
UA - Ucraina 170
FI - Finlandia 105
PL - Polonia 102
IE - Irlanda 99
GB - Regno Unito 50
CA - Canada 40
SG - Singapore 37
NL - Olanda 30
CI - Costa d'Avorio 27
VN - Vietnam 26
ES - Italia 19
TR - Turchia 19
BR - Brasile 18
IN - India 16
FR - Francia 13
BE - Belgio 11
PT - Portogallo 11
CZ - Repubblica Ceca 7
PH - Filippine 7
HK - Hong Kong 6
IL - Israele 6
MY - Malesia 6
SE - Svezia 6
AR - Argentina 5
AT - Austria 5
CL - Cile 5
DK - Danimarca 5
ID - Indonesia 4
IR - Iran 4
AU - Australia 3
BG - Bulgaria 3
CO - Colombia 3
HU - Ungheria 3
PK - Pakistan 3
TW - Taiwan 3
CH - Svizzera 2
EG - Egitto 2
EU - Europa 2
GR - Grecia 2
HR - Croazia 2
JP - Giappone 2
KR - Corea 2
RO - Romania 2
SA - Arabia Saudita 2
TH - Thailandia 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
CY - Cipro 1
DZ - Algeria 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MX - Messico 1
NZ - Nuova Zelanda 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 4.396
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Città #
Chandler 308
Napoli 155
Princeton 106
Millbury 98
Jacksonville 87
Naples 84
Nanjing 77
Boston 75
Ashburn 47
Beijing 44
Des Moines 43
Rome 38
Wilmington 35
Ottawa 32
Nanchang 27
Woodbridge 26
Milan 25
Amsterdam 24
Dong Ket 24
Nürnberg 24
Ann Arbor 23
Lawrence 21
Shenyang 20
Salerno 19
Florence 18
Hebei 16
Redwood City 16
Houston 15
Norwalk 15
Rimini 15
Tianjin 15
Alessandria 13
Bari 12
Changsha 12
Istanbul 11
Kunming 11
Trento 11
Brescia 10
Jiaxing 10
Caserta 9
Catania 9
Fairfield 9
Falls Church 9
Hangzhou 9
Muggiò 9
Leawood 8
Orange 8
Palermo 8
Perugia 8
Angri 7
Aversa 7
Dublin 7
New York 7
Telford 7
Braga 6
Castellammare Di Stabia 6
Hong Kong 6
Nocera Superiore 6
Turin 6
Benevento 5
Bologna 5
Hanover 5
Kronberg 5
Padova 5
Portici 5
Pune 5
Rio de Janeiro 5
Seattle 5
Bassano Del Grappa 4
Boardman 4
Brussels 4
Casoria 4
Castel Volturno 4
Changchun 4
Chennai 4
College Station 4
Council Bluffs 4
Los Corrales 4
Mercato San Severino 4
Meta 4
Porto Alegre 4
San Martino Valle Caudina 4
Signa 4
Silvi 4
Torino 4
Toronto 4
Warsaw 4
Afragola 3
Agropoli 3
Ankara 3
Apice 3
Baltar 3
Brindisi 3
Budapest 3
Cagayan de Oro 3
Carinola 3
Cerignola 3
Cesena 3
Ceska 3
Como 3
Totale 1.973
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Nome #
Caffè espresso, moka, napoletano e americano. Parte 1. Influenza della tipologia di estrazione sulla composizione chimica e aromatica della bevanda. 350
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 209
Flavor chemistry of virgin olive oil: An overview 122
Nuove conoscenze sull’aroma dell’olio 78
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 73
Aroma of Aglianico and Uva di Troia grapes by aromatic series 72
Treatment by fining agents of red wine affected by phenolic off-odour 71
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by gas chromatography-SIM/Mass Spectrometry analysis 67
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 67
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 66
L'aroma dell'uva e del vino Fiano 66
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions 60
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 59
Profili aromatici e sensoriali di ecotipi di pomodoro campano 57
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 55
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth 55
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 52
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 52
Composti volatili dell'oliva e loro variazioni in risposta all'attacco della mosca dell'olivo 51
Effects of inclusion of fresh forage in the diet for lactating buffaloes on volatile organic compounds of milk and Mozzarella cheese 51
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 50
Characterisation of lemon-flavoured olive oils 50
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 49
Tipicità e aromi dell'olio extra vergine di oliva: recenti sviluppi ed orizzonti futuri 49
Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols 46
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) 46
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 45
Dealcolizzazione del vino e identità sensoriale 44
Sip volume affects oral release of wine volatiles 42
Aspetti nutrizionali e sensoriali del gelato funzionale 41
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 41
An extract procedure for studying the free and glycosilated aroma compounds in grapes 41
L'identità sensoriale degli oli extra vergine di oliva italiani definita mediante serie aromatiche 39
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours 38
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 36
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 36
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 36
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil 35
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 34
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews 34
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 33
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 33
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 33
Analisi di componenti odorosi mediante tecniche poli-strumentali 33
Stabilita' di emulsioni funzionali o/w addizionate di biofenoli estratti da acque di vegetazione 33
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index 33
Effetto della filtrazione industriale di olio extra vergine cv. ravece sulla frazione volatile 32
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 32
Use of odorant series for extra virgin olive oil aroma characterisation 32
Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts 32
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 31
Application of an analytical method for the simultaneous determination of off-flavour volatiles geosmin, 4-ethylphenol and 4-ethylguaiacol, and of target wine aroma volatiles 31
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some Italian wines from Italian native grapes by gas-chromatography/SIM-Mass spectrometry analysis 31
Caffè alla napoletana: Neapolitan coffee brew analysis in comparison to different brewing procedures. 31
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece 31
Olive oil phenolic compounds affect the release of aroma compounds 31
Caffè espresso, moka, napoletano e americano. Parte 2: simulazione dell’aroma retronasale. Indagine sull’influenza della saliva e del volume del sorso. 31
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 30
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods 30
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce 29
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches 29
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 28
Sensory and electronic nose analysis of Noble goat’s milk from Cilento (Italy) 27
Il Rinascimento del Primitivo di Manduria DOC. 27
The aroma of Nero di Troia red wine: study of its main odorants using sensory and instrumental analysis 27
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil 27
Sensory and Biochemical Characterization of Novel Drinks Based on Tomato Juice 27
Functional ice cream health benefits and sensory implications 26
Saliva from obese individuals suppresses the release of aroma compounds from wine 26
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 26
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 25
Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins 24
Biodiversity of Vitis vinifera cv. Aglianico: changes in polyphenolic composition of different biotypes in the last phases of maturation 24
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology 24
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 23
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy) 22
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 22
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 22
Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator 22
Can sprouted barley grains replace maize silage in dairy buffaloes’ diets? Effects on production efficiency, milk traits, and mozzarella cheese quality 21
Variabili enologiche e qualità aromatica del vino Fiano 21
Analytical and Sensorial Evaluation of Remedial Treatments for White and Red Wines Contaminated by Geosmin. 21
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 21
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 21
Estrazione, conservazione, packaging e qualità. 20
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 20
Volatile secondary metabolites of Greco (Vitis vinifera L.) must. 20
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate 20
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 20
Protezione antiossidante del mosto e shelf-life odorosa del vino 19
Studio delle relazioni aromatiche tra materia prima e prodotto finito 19
Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins 19
Sensory profiling, volatiles and odour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurized ewes’ milk 18
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine 18
Free and enzymatically hydrolysed volatile compounds of sweet wines from Malvasia and Muscat grapes (Vitis vinifera L.) grown in Sardinia 18
Study of the effect of partial dealcoholization by membrane contactor technique on sensory profile and volatile composition of red wines 18
The role of phenolic compounds on olive oil aroma release 18
Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties 18
Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder 17
Sensory properties and aroma compounds of sweet Fiano wine 17
Totale 4.079
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Categoria #
all - tutte 15.166
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 15.166
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201957 0 0 0 0 0 0 0 0 0 11 23 23
2019/2020528 157 14 30 25 47 25 16 24 13 33 66 78
2020/2021629 21 36 41 55 42 59 81 34 91 83 46 40
2021/2022803 21 21 17 13 34 21 21 49 105 67 153 281
2022/2023824 144 73 25 53 122 77 36 74 92 43 51 34
2023/2024641 23 104 62 41 74 84 72 101 56 24 0 0
Totale 4.653