IRIS
DI MONACO, ROSSELLA
 Distribuzione geografica
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Continente #
NA - Nord America 1.854
EU - Europa 1.413
AS - Asia 360
AF - Africa 27
SA - Sud America 17
Continente sconosciuto - Info sul continente non disponibili 2
Totale 3.673
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Nazione #
US - Stati Uniti d'America 1.810
IT - Italia 871
CN - Cina 273
SE - Svezia 93
UA - Ucraina 91
FI - Finlandia 80
DE - Germania 76
IE - Irlanda 59
TR - Turchia 44
GB - Regno Unito 42
CA - Canada 39
NL - Olanda 37
FR - Francia 26
CI - Costa d'Avorio 24
PK - Pakistan 12
BR - Brasile 11
NO - Norvegia 7
IN - India 6
SG - Singapore 6
BE - Belgio 5
ID - Indonesia 5
CH - Svizzera 4
ES - Italia 4
MX - Messico 4
PT - Portogallo 4
VN - Vietnam 4
JP - Giappone 3
AL - Albania 2
AT - Austria 2
CL - Cile 2
CO - Colombia 2
DK - Danimarca 2
EU - Europa 2
GR - Grecia 2
HK - Hong Kong 2
IR - Iran 2
PE - Perù 2
RO - Romania 2
CZ - Repubblica Ceca 1
EG - Egitto 1
HR - Croazia 1
LT - Lituania 1
MC - Monaco 1
MY - Malesia 1
NG - Nigeria 1
PA - Panama 1
PH - Filippine 1
PS - Palestinian Territory 1
UG - Uganda 1
Totale 3.673
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Città #
Chandler 367
Millbury 140
Napoli 119
Jacksonville 118
Princeton 99
Nanjing 80
Wilmington 71
Naples 68
Beijing 63
Boston 62
Ashburn 60
Des Moines 46
Ottawa 36
Amsterdam 34
Lawrence 30
Woodbridge 30
Izmir 29
Houston 28
Nanchang 24
Rome 21
Milan 20
Shenyang 20
Falls Church 19
Salerno 18
Hebei 17
Jiaxing 17
Dearborn 15
Redwood City 15
Ann Arbor 14
Reggio Calabria 13
Tianjin 13
Norwalk 12
San Giorgio A Cremano 11
Boardman 9
Changsha 9
Bari 8
Kronberg 8
Gragnano 7
Seattle 7
Turin 7
Bologna 6
Cagliari 6
Lahore 6
Montecorice 6
Torre Del Greco 6
Tromsø 6
Bolzano 5
Dublin 5
Kunming 5
Sant'agata De' Goti 5
Singapore 5
Siracusa 5
São Paulo 5
Udine 5
Arenzano 4
Bordighera 4
Cologne 4
Dong Ket 4
Jinan 4
Mercato San Severino 4
Newcastle Upon Tyne 4
Osimo 4
Padova 4
Parma 4
Portici 4
Sorrento 4
Torre del Greco 4
Acerra 3
Azzano San Paolo 3
Castelbuono 3
Changchun 3
Fairfield 3
Indiana 3
Lanzhou 3
Latina 3
Messina 3
Mountain View 3
Mozzanica 3
New York 3
Ningbo 3
Orange 3
Paris 3
Perugia 3
Potenza 3
Recife 3
San Martino Valle Caudina 3
Verona 3
Washington 3
Zhengzhou 3
Aci Catena 2
Aversa 2
Battipaglia 2
Bitritto 2
Bo'ness 2
Bogotá 2
Bucharest 2
Caivano 2
Castelnuovo Cilento 2
Centro 2
Cesano Maderno 2
Totale 2.000
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 198
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 78
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 69
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 67
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 63
Consumer acceptability of vegetable soup 62
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 61
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 60
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 59
Il pane e altri prodotti da forno 57
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 57
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 53
Sviluppo di uno snack per celiaci a base di farina di castagna 53
Temporal Dominance of Sensations: A review 49
Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners 49
DESIGN, PRODUCTION AND CHARACTERIZATION OF NEW PROTEIN SWEETENERS 48
Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit 47
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 46
Metodi sensoriali per la valutazione della shelf life 45
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 45
Valorization of traditional foods: The case of Provolone del Monaco cheese 44
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 44
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 44
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 44
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 43
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 43
Caratterizzazione sensoriale della proteina dolcificante MNEI 43
Effects of raw material, technological process and cooking procedure on quality of pasta from durum wheat semolina 42
Relating sensory spreadability with rheological measurements of semi-solid foods 42
Prediction of secondary shelf-life of croissants: Survival analysis and cata questions methodologies 42
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 42
The effect of expectation generated by brand name on the acceptability of dried semolina pasta 41
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 41
Studio della texture di creme spalmabili a base di nocciola 41
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 40
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 39
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 39
Studio delle preferenze del consumatore relative a zuppe vegetali 38
Revealed preference approach for analyzing consumer preferences: a choice experiment with a real-life setting approach 38
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 38
Consumer acceptability of vegetable soups 37
Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study 36
Cyclic compression and stress-relaxation tests to predict sensory cohesiveness, hardness and springiness of solid foods. 35
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 35
Fresh-cut Annurca apples: acceptability study and shelf-life determination 34
Strategies to reduce sugars in food 34
Blue fish burgers: nutritional characterization and sensory optimization 33
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 33
Determinazione della shelf life del Canestrato Pugliese in fette confezionato in film biodegradabili 32
Design of sweet protein based sweeteners: Hints from structure?function relationships 32
A preliminary study on the application of natural sweet proteins in agar-based gels 32
Un nuovo approccio per migliorare l'interpretabilità dei risultati del metodo Flash Profile 32
Statistical analysis of differences in liking of Naples salamis through multivariate methods 31
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life 31
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 31
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 30
Film biodegradabili per uso alimentare: shelf-life di un imballaggio prototipo 29
Effect of meal accompaniments on the acceptability and intake of a walnut oil-enriched mayonnaise with and without a health claim 29
Effetto della modalità di consumo sull'accettabilità di una maionese con olio di noci, in presenza e in assenza del messaggio salutistico 29
How sensory sensitivity to graininess could be measured? 29
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 29
12th International Conference on Chemical and Process Engineering 29
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 27
Effect of price on pleasantness ratings and use intentions of a functional chocolate bar in the presence and absence of a health claim 26
L’IMPORTANZA DELL’OPINIONE DEI CONSUMATORI NELL’INNOVAZIONE DI PRODOTTO: IL CASO DEGLI ORTOFRUTTICOLI DI IV GAMMA 25
Fish burger 25
Metodi strumentali e valutazione sensoriale per studiare la qualità di un prodotto da forno soffice 25
Food neophobia, odour sensitivity and overall flavour perceptions in food 25
Effetto del prezzo e dell’informazione di tipicità sul gradimento e sull’intenzione di acquisto del “Provolone del Monaco” 24
Chemical profile and sensory properties of different foods cooked a new radiofrequency oven 24
Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication 23
L’importanza dell’opinione dei consumatori nell’innovazione di prodotto: il caso degli ortofrutticoli di IV gamma 23
Survival analysis and CATA questions methodologies to predict croissants’ secondary shelf-life 23
Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds 23
New chestnut based chips optimization: effects of ingredients 22
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties 22
Consumer segments with different optimum for sweetness-bitterness-astringency differ in phenol rich-food liking and consumption 21
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 20
I salami 20
Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI 20
Temporal sweetness profile of MNEI protein in gelled model systems 20
Sensory changes of packed focaccia during storage time 20
Texture of semisolid foods and its relationship with microstructural, rheological and thermal properties 19
Influenza dell'informazione relativa alla tecnologia di conservazione e al metodo di coltivazione degli ingredienti sull'accettabilità di una zuppa di vegetali 18
Technical editor 18
New product optimization: effects of ingredients 18
Reduced-calorie filling cream: Formula optimization and mechanical characterization 18
From raw material to dish: Pasta quality step by step 18
Is it still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters 17
Drivers of fish choice: an exploratory analysis in Mediterranean countries 16
Development of a new functional mayonnaise with walnut oil 16
Food related behaviors: the effect of expectations generated by brand name on the acceptability of dried semolina pasta 16
Differences in liking of traditional salami: The effect of local consumer familiarity and relation with the manufacturing process 16
Exploring Italian consumers’ food habits and adherence to the Mediterranean eating pattern 16
Liking and pungency of Caciocavallo cheese 16
Peculiarity and similarity sensory profiles as tools for traditional food quality assessment: the case of Italian dry cured ham 15
Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies 15
Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine 15
editorial board member 15
Structure of a new functional walnut oil-enriched mayonnaise 13
Totale 3.549
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Categoria #
all - tutte 12.882
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 12.882
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201956 0 0 0 0 0 0 0 0 0 10 7 39
2019/2020517 165 7 38 18 26 35 46 16 11 40 55 60
2020/2021478 19 21 52 27 61 82 47 26 50 30 45 18
2021/2022701 19 3 2 17 6 23 21 46 77 55 114 318
2022/2023848 144 70 29 71 124 91 13 86 122 38 48 12
2023/2024466 26 82 58 51 35 50 25 63 47 29 0 0
Totale 3.850