IRIS
DI MONACO, ROSSELLA
 Distribuzione geografica
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Continente #
AS - Asia 5.015
NA - Nord America 4.803
EU - Europa 3.948
SA - Sud America 657
Continente sconosciuto - Info sul continente non disponibili 202
AF - Africa 119
OC - Oceania 4
Totale 14.748
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Nazione #
US - Stati Uniti d'America 4.580
SG - Singapore 2.280
RU - Federazione Russa 1.517
IT - Italia 1.248
CN - Cina 898
VN - Vietnam 853
BR - Brasile 526
HK - Hong Kong 404
FR - Francia 246
DE - Germania 199
FI - Finlandia 124
CA - Canada 115
UA - Ucraina 107
GB - Regno Unito 102
SE - Svezia 101
JP - Giappone 91
BD - Bangladesh 82
NL - Olanda 77
IN - India 74
TR - Turchia 68
IE - Irlanda 66
MX - Messico 51
AR - Argentina 41
KR - Corea 41
ES - Italia 40
ID - Indonesia 31
PH - Filippine 28
IQ - Iraq 25
PK - Pakistan 25
TH - Thailandia 25
CI - Costa d'Avorio 24
EC - Ecuador 23
ZA - Sudafrica 21
CO - Colombia 20
PL - Polonia 19
TW - Taiwan 18
VE - Venezuela 16
CR - Costa Rica 11
JM - Giamaica 11
LT - Lituania 11
MA - Marocco 11
PE - Perù 11
PT - Portogallo 11
BE - Belgio 10
CZ - Repubblica Ceca 10
KE - Kenya 10
AT - Austria 9
EG - Egitto 9
HN - Honduras 8
NO - Norvegia 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
CL - Cile 7
PY - Paraguay 7
CH - Svizzera 6
DZ - Algeria 6
ET - Etiopia 6
KZ - Kazakistan 6
NI - Nicaragua 6
UZ - Uzbekistan 6
AL - Albania 5
BY - Bielorussia 5
KG - Kirghizistan 5
LB - Libano 5
MY - Malesia 5
NG - Nigeria 5
SA - Arabia Saudita 5
AZ - Azerbaigian 4
HR - Croazia 4
IR - Iran 4
NP - Nepal 4
OM - Oman 4
RO - Romania 4
RS - Serbia 4
BB - Barbados 3
DO - Repubblica Dominicana 3
JO - Giordania 3
PA - Panama 3
PS - Palestinian Territory 3
SI - Slovenia 3
SV - El Salvador 3
UY - Uruguay 3
BO - Bolivia 2
DK - Danimarca 2
EU - Europa 2
GA - Gabon 2
GE - Georgia 2
GR - Grecia 2
IL - Israele 2
LA - Repubblica Popolare Democratica del Laos 2
LC - Santa Lucia 2
SC - Seychelles 2
SY - Repubblica araba siriana 2
TT - Trinidad e Tobago 2
AD - Andorra 1
AF - Afghanistan, Repubblica islamica di 1
AO - Angola 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
Totale 14.518
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Città #
Singapore 1.103
San Jose 850
Moscow 389
Hong Kong 382
Chandler 367
Ashburn 333
Beijing 252
Ho Chi Minh City 246
Hanoi 183
Hefei 149
Millbury 140
Naples 140
The Dalles 134
Santa Clara 133
Lauterbourg 127
Council Bluffs 124
Jacksonville 119
Napoli 119
Los Angeles 113
Princeton 100
Nanjing 80
Tokyo 79
Boston 73
Wilmington 72
New York 61
Rome 57
Redondo Beach 51
Buffalo 50
São Paulo 48
Des Moines 46
Frankfurt am Main 44
Da Nang 43
Amsterdam 42
Phoenix 42
Ottawa 41
Dallas 36
Milan 35
Munich 35
Houston 33
Orem 33
Haiphong 31
Woodbridge 31
Lawrence 30
Izmir 29
Seattle 28
Salerno 27
Seoul 25
Mexico City 24
Nanchang 24
Brooklyn 23
Chicago 23
Turku 22
Shenyang 21
Helsinki 20
Falls Church 19
Chennai 18
Denver 18
Hebei 17
Jiaxing 17
Tianjin 17
Belo Horizonte 16
Hải Dương 16
London 16
Warsaw 16
Dearborn 15
Redwood City 15
San Francisco 15
Turin 15
Ann Arbor 14
Montreal 14
Nuremberg 14
Quito 14
Toronto 14
Atlanta 13
Boardman 13
Reggio Calabria 13
Baghdad 12
Changsha 12
Dublin 12
Johannesburg 12
Norwalk 12
Rio de Janeiro 12
Thái Nguyên 12
Bari 11
Bologna 11
Lahore 11
San Giorgio A Cremano 11
Curitiba 10
Florence 10
Nairobi 10
Parma 10
San José 10
Bangkok 9
Ercolano 9
Falkenstein 9
Manchester 9
Ninh Bình 9
Porto Alegre 9
Brasília 8
Can Tho 8
Totale 7.449
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 336
Prediction of secondary shelf-life of croissants: Survival analysis and cata questions methodologies 204
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 189
Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit 178
The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage 170
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 169
The Impact of Growing Area on the Expression of Fruit Traits Related to Sensory Perception in Two Tomato Cultivars 153
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 153
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 152
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 151
Sviluppo di uno snack per celiaci a base di farina di castagna 151
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 151
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 150
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 149
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 147
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 143
Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication 141
Metodi sensoriali per la valutazione della shelf life 139
Design of sweet protein based sweeteners: Hints from structure?function relationships 139
Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners 138
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 137
DESIGN, PRODUCTION AND CHARACTERIZATION OF NEW PROTEIN SWEETENERS 137
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 136
Consumer acceptability of vegetable soup 135
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 135
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 134
Il pane e altri prodotti da forno 133
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 132
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 132
Studio della texture di creme spalmabili a base di nocciola 131
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 129
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 129
Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus) 128
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 127
Revealed preference approach for analyzing consumer preferences: a choice experiment with a real-life setting approach 127
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 125
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 125
Studio delle preferenze del consumatore relative a zuppe vegetali 123
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 123
Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds 119
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 117
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 117
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 117
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 116
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 116
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 115
Determinazione della shelf life del Canestrato Pugliese in fette confezionato in film biodegradabili 115
Relating sensory spreadability with rheological measurements of semi-solid foods 114
Strategies to reduce sugars in food 113
Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? 113
Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review 112
How sensory sensitivity to graininess could be measured? 112
Film biodegradabili per uso alimentare: shelf-life di un imballaggio prototipo 110
A preliminary study on the application of natural sweet proteins in agar-based gels 109
Drivers of fish choice: an exploratory analysis in Mediterranean countries 107
Valorization of traditional foods: The case of Provolone del Monaco cheese 107
Metodi strumentali e valutazione sensoriale per studiare la qualità di un prodotto da forno soffice 107
Survival analysis and CATA questions methodologies to predict croissants’ secondary shelf-life 107
Un nuovo approccio per migliorare l'interpretabilità dei risultati del metodo Flash Profile 106
Food neophobia, odour sensitivity and overall flavour perceptions in food 105
Sensory changes of packed focaccia during storage time 105
Fostering Mediterranean fish ensuring traceability and authenticity 102
Temporal Dominance of Sensations: A review 102
Is it still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters 101
Caratterizzazione sensoriale della proteina dolcificante MNEI 100
Effetto della modalità di consumo sull'accettabilità di una maionese con olio di noci, in presenza e in assenza del messaggio salutistico 99
Consumer acceptability of vegetable soups 98
Sensibilità olfattiva e percezione del sapore complessivo in prodotti alimentari formulati per il progetto Italian Taste 98
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies 98
Food neophobia, odor and taste sensitivity, and overall flavor perception in food 98
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 97
Texture of semisolid foods and its relationship with microstructural, rheological and thermal properties 97
Chemical profile and sensory properties of different foods cooked a new radiofrequency oven 97
From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences 97
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 95
L’IMPORTANZA DELL’OPINIONE DEI CONSUMATORI NELL’INNOVAZIONE DI PRODOTTO: IL CASO DEGLI ORTOFRUTTICOLI DI IV GAMMA 95
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 95
Effects of raw material, technological process and cooking procedure on quality of pasta from durum wheat semolina 94
New product optimization: effects of ingredients 94
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties 93
The effect of expectation generated by brand name on the acceptability of dried semolina pasta 92
Technical editor 91
Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI 91
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life 90
Effect of price on pleasantness ratings and use intentions of a functional chocolate bar in the presence and absence of a health claim 89
L’importanza dell’opinione dei consumatori nell’innovazione di prodotto: il caso degli ortofrutticoli di IV gamma 89
I salami 89
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 89
Oral sensitivity to flowability and food neophobia drive food preferences and choice 89
Fish burger 88
Reduced-calorie filling cream: Formula optimization and mechanical characterization 87
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions 87
Terzo Convegno Nazionale della Società Italiana di Scienze Sensoriali 86
Healthiness, appearance, or fashion? The drivers behind the sushi popularity in Italy 85
Consumers’ Awareness of Fish Traceability and Sustainability: An Exploratory Study in Italy and Spain 85
Effetto del prezzo e dell’informazione di tipicità sul gradimento e sull’intenzione di acquisto del “Provolone del Monaco” 85
Liking and pungency of Caciocavallo cheese 85
From raw material to dish: Pasta quality step by step 84
Fresh-cut Annurca apples: acceptability study and shelf-life determination 82
New chestnut based chips optimization: effects of ingredients 82
Totale 11.835
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Categoria #
all - tutte 48.629
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 48.629
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022679 0 0 2 17 6 23 21 46 77 55 114 318
2022/2023848 144 70 29 71 124 91 13 86 122 38 48 12
2023/2024640 26 82 58 51 35 50 25 63 47 29 109 65
2024/20253.547 165 259 45 30 60 111 388 220 290 331 1.291 357
2025/20266.489 644 508 630 555 1.086 275 740 451 835 411 212 142
2026/2027688 196 280 212 0 0 0 0 0 0 0 0 0
Totale 14.748