IRIS
GENOVESE, Alessandro
 Distribuzione geografica
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Continente #
EU - Europa 2.566
NA - Nord America 2.159
AS - Asia 1.241
SA - Sud America 44
AF - Africa 42
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.063
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Nazione #
US - Stati Uniti d'America 2.114
IT - Italia 1.604
SG - Singapore 513
HK - Hong Kong 292
CN - Cina 280
DE - Germania 214
UA - Ucraina 172
FI - Finlandia 109
PL - Polonia 104
IE - Irlanda 100
GB - Regno Unito 62
CA - Canada 44
NL - Olanda 43
BR - Brasile 28
TR - Turchia 28
CI - Costa d'Avorio 27
VN - Vietnam 26
RU - Federazione Russa 25
ES - Italia 20
FR - Francia 19
BE - Belgio 18
IN - India 18
CZ - Repubblica Ceca 11
PT - Portogallo 11
CH - Svizzera 8
EG - Egitto 8
IR - Iran 8
LK - Sri Lanka 8
MY - Malesia 8
PH - Filippine 8
PK - Pakistan 8
TH - Thailandia 8
AU - Australia 7
ID - Indonesia 7
IL - Israele 7
KR - Corea 7
AT - Austria 6
GR - Grecia 6
HR - Croazia 6
HU - Ungheria 6
JP - Giappone 6
SE - Svezia 6
AR - Argentina 5
CL - Cile 5
DK - Danimarca 5
CO - Colombia 4
TN - Tunisia 4
TW - Taiwan 4
BA - Bosnia-Erzegovina 3
BG - Bulgaria 3
EU - Europa 2
PE - Perù 2
RO - Romania 2
SA - Arabia Saudita 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
LT - Lituania 1
MD - Moldavia 1
MX - Messico 1
NZ - Nuova Zelanda 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 6.063
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Città #
Singapore 396
Chandler 308
Hong Kong 292
Napoli 155
Santa Clara 154
Naples 124
Princeton 105
Millbury 98
Jacksonville 87
Nanjing 77
Boston 75
Ashburn 62
Rome 61
Milan 51
Beijing 45
Des Moines 43
Wilmington 35
Ottawa 33
Nanchang 27
Woodbridge 26
Amsterdam 24
Dong Ket 24
Nürnberg 24
Ann Arbor 23
Lawrence 21
Seattle 21
Shenyang 20
Bari 19
Rimini 19
Salerno 19
Florence 18
Catania 16
Hebei 16
Redwood City 16
Houston 15
Norwalk 15
Tianjin 15
Alessandria 13
Changsha 13
Turin 13
Aversa 12
Caserta 11
Istanbul 11
Kunming 11
Trento 11
Bologna 10
Brescia 10
Dublin 10
Jiaxing 10
Padova 10
Perugia 10
Fairfield 9
Falls Church 9
Hangzhou 9
Ivrea 9
Muggiò 9
Palermo 9
Cairo 8
Lahore 8
Leawood 8
Orange 8
Terni 8
Angri 7
Bangkok 7
Brussels 7
Moscow 7
New York 7
Telford 7
Braga 6
Budapest 6
Castellammare Di Stabia 6
Colombo 6
Fonte Nuova 6
Lappeenranta 6
London 6
Nocera Superiore 6
Parma 6
Portici 6
Recife 6
Tekirdağ 6
Arpaia 5
Benevento 5
Ercolano 5
Frankfurt am Main 5
Hanover 5
Kronberg 5
Pune 5
Rio de Janeiro 5
Toronto 5
Athens 4
Bassano Del Grappa 4
Ben Arous 4
Bern 4
Boardman 4
Brno 4
Casoria 4
Castel Volturno 4
Changchun 4
Chennai 4
Chicago 4
Totale 3.031
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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. 412
Identificazione del sotolone: molecola di impatto dell’aroma del Vin Santo toscano 220
Flavor chemistry of virgin olive oil: An overview 128
Aspetti nutrizionali e sensoriali del gelato funzionale 105
Nuove conoscenze sull’aroma dell’olio 102
L'aroma dell'uva e del vino Fiano 85
Functional ice cream health benefits and sensory implications 82
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 82
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth 82
Treatment by fining agents of red wine affected by phenolic off-odour 81
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 76
Aroma of Aglianico and Uva di Troia grapes by aromatic series 76
Determinazione di glucosio e fruttosio nel vino mediante pH-metria differenziale 75
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 73
Idrolisi di precursori d’aroma glicosilati nel corso della fermentazione malolattica 70
Composti volatili dell'oliva e loro variazioni in risposta all'attacco della mosca dell'olivo 68
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions 68
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell’aroma del vino Fiano 65
Profili aromatici e sensoriali di ecotipi di pomodoro campano 65
Characterisation of lemon-flavoured olive oils 63
RUOLO DEI COMPOSTI FENOLICI SUL RILASCIO DI AROMA DELL’OLIO EXTRAVERGINE DI OLIVA 63
Dealcolizzazione del vino e identità sensoriale 61
Aroma composition of red wines by different extraction methods and gas-chromatography/SIM-mass spectrometry analysis 60
Analisi di componenti odorosi mediante tecniche poli-strumentali 60
Effects of inclusion of fresh forage in the diet for lactating buffaloes on volatile organic compounds of milk and Mozzarella cheese 58
A multidsciplinary approach to assess fruit quality of traditional italian ecotipes of tomato 57
Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination 57
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 57
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil 57
Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols 56
Tipicità e aromi dell'olio extra vergine di oliva: recenti sviluppi ed orizzonti futuri 55
L'identità sensoriale degli oli extra vergine di oliva italiani definita mediante serie aromatiche 54
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) 53
Effect of yeast on the aroma of white wine under high and low antioxidant protection of the must 51
Influence of clarification treatments on the concentration of selected free varietal aroma compounds and glycoconjugates of Falanghina (Vitis Vinifera L.) must and wine 49
Caffè espresso, moka, napoletano e americano. Parte 2: simulazione dell’aroma retronasale. Indagine sull’influenza della saliva e del volume del sorso. 49
Analytical and sensorial evaluation of remedial treatments for white and red wines contaminated by geosmin 48
Sip volume affects oral release of wine volatiles 48
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 45
Effetto della filtrazione industriale di olio extra vergine cv. ravece sulla frazione volatile 45
An extract procedure for studying the free and glycosilated aroma compounds in grapes 44
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours 44
Il Rinascimento del Primitivo di Manduria DOC. 43
Volatile composition and olfactory profiles of wines from three biotypes of Vitis vinifera cv. Aglianico 43
"Utilizzo di cereali micorrizati nelle produzioni lattiero casearie bovine e bufaline campane (CEREAMICO)" PSR Campania 2007/2013- Mis. 124. 43
Sensory and electronic nose analysis of Noble goat’s milk from Cilento (Italy) 42
Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols 42
Effetto della dealcolizzazione parziale mediante contattore a membrana sul profilo sensoriale e sulla frazione volatile dei vini rossi 42
Can sprouted barley grains replace maize silage in dairy buffaloes’ diets? Effects on production efficiency, milk traits, and mozzarella cheese quality 41
Aroma composition of red wines by different extraction methods and gas-chromatography-SIM/mass spectrometry analysis 41
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews 41
Stabilita' di emulsioni funzionali o/w addizionate di biofenoli estratti da acque di vegetazione 41
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 40
Caratterizzazione organolettica di ecotipi di pomodoro campano: profili sensoriali e composizione della frazione volatile 40
Caffè alla napoletana: Neapolitan coffee brew analysis in comparison to different brewing procedures. 40
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece 40
Olive oil phenolic compounds affect the release of aroma compounds 40
Chemical aspects of retronasal aroma perception of base and sweet wines from neutral grapes 39
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index 39
Use of odorant series for extra virgin olive oil aroma characterisation 39
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce 39
Sensory and Biochemical Characterization of Novel Drinks Based on Tomato Juice 39
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 39
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 38
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions 38
Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts 38
Sensory profiling and ador-active volatiles analysis of Chanestrato Pugliese cheese 37
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods 37
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches 37
L’AROMA DELL’OLIO 37
Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates 36
Aroma compounds of sweet wines obtained from late harvested and botrytized non-aromatic grapes 36
Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins 35
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil 35
Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder 34
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) 33
Oenological practices to improve flavour quality of monovarietal wines: a five years study on wines from Italian autochthonous grapes 33
Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator 33
Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins 33
Electronic Nose Analysis to Detect Milk Obtained from Pasture-Raised Goats 32
The aroma of Nero di Troia red wine: study of its main odorants using sensory and instrumental analysis 32
Variabili enologiche e qualità aromatica del vino Fiano 32
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking 32
Saliva from obese individuals suppresses the release of aroma compounds from wine 32
Vinificazione ed espressione varietale di vitigni mediterranei 32
Gli odori di frutti rossi dell'aroma del vino. Parte II: Analisi strumentale 31
Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine 31
Impatto del metodo di chiarifica sui precursori di aromi 31
Studio delle relazioni aromatiche tra materia prima e prodotto finito 31
Biodiversity of Vitis vinifera cv. Aglianico: changes in polyphenolic composition of different biotypes in the last phases of maturation 31
Impiego di coadiuvanti enologici per il trattamento di vini bianchi e rossi contaminati da fenoli volatili. 30
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition 30
Occurrence of Furaneol (4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone) in Some Wines from Italian Native Grapes 30
Volatile secondary metabolites of Greco (Vitis vinifera L.) must. 29
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate 28
Estrazione, conservazione, packaging e qualità. 27
Sensory profiling, volatiles and odour-active compounds of Canestrato Pugliese PDO cheese made from raw and pasteurized ewes’ milk 27
Study of the effect of partial dealcoholization by membrane contactor technique on sensory profile and volatile composition of red wines 27
A multidisciplinary approach to assess fruit quality of traditional Italian tomato varieties 27
Analytical and Sensorial Evaluation of Remedial Treatments for White and Red Wines Contaminated by Geosmin. 27
Totale 5.301
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Categoria #
all - tutte 24.788
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 24.788
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020230 0 0 0 0 0 0 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
2022/2023820 143 73 25 53 122 77 34 73 92 43 51 34
2023/2024905 23 104 62 41 74 84 72 101 56 43 178 67
2024/20251.434 277 307 80 105 124 181 360 0 0 0 0 0
Totale 6.347