IRIS
DI MONACO, ROSSELLA
 Distribuzione geografica
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Continente #
AS - Asia 3.834
EU - Europa 3.561
NA - Nord America 2.930
SA - Sud America 599
AF - Africa 99
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 11.029
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Nazione #
US - Stati Uniti d'America 2.791
SG - Singapore 2.140
RU - Federazione Russa 1.516
IT - Italia 1.098
CN - Cina 767
BR - Brasile 500
HK - Hong Kong 361
VN - Vietnam 282
DE - Germania 187
FI - Finlandia 120
UA - Ucraina 105
SE - Svezia 101
GB - Regno Unito 81
CA - Canada 77
FR - Francia 76
NL - Olanda 72
IE - Irlanda 66
TR - Turchia 66
MX - Messico 40
ES - Italia 37
IN - India 37
AR - Argentina 35
KR - Corea 28
BD - Bangladesh 27
CI - Costa d'Avorio 24
ID - Indonesia 20
PL - Polonia 19
ZA - Sudafrica 18
EC - Ecuador 17
PK - Pakistan 17
IQ - Iraq 16
JP - Giappone 14
CO - Colombia 12
VE - Venezuela 12
KE - Kenya 10
LT - Lituania 10
MA - Marocco 10
PT - Portogallo 10
AT - Austria 9
NO - Norvegia 8
CZ - Repubblica Ceca 7
EG - Egitto 7
PE - Perù 7
TW - Taiwan 7
BE - Belgio 6
CL - Cile 6
CH - Svizzera 5
KG - Kirghizistan 5
PY - Paraguay 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
CR - Costa Rica 4
DZ - Algeria 4
HR - Croazia 4
IR - Iran 4
LB - Libano 4
NG - Nigeria 4
SA - Arabia Saudita 4
TN - Tunisia 4
UZ - Uzbekistan 4
AZ - Azerbaigian 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
HN - Honduras 3
KZ - Kazakistan 3
OM - Oman 3
PA - Panama 3
PH - Filippine 3
RO - Romania 3
UY - Uruguay 3
BY - Bielorussia 2
DK - Danimarca 2
EU - Europa 2
GA - Gabon 2
GE - Georgia 2
GR - Grecia 2
JO - Giordania 2
MY - Malesia 2
NI - Nicaragua 2
NP - Nepal 2
RS - Serbia 2
SI - Slovenia 2
SV - El Salvador 2
TH - Thailandia 2
AD - Andorra 1
AF - Afghanistan, Repubblica islamica di 1
AO - Angola 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BO - Bolivia 1
CD - Congo 1
CG - Congo 1
CM - Camerun 1
GF - Guiana Francese 1
GH - Ghana 1
GM - Gambi 1
GN - Guinea 1
GP - Guadalupe 1
IL - Israele 1
Totale 11.009
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Città #
Singapore 1.019
Moscow 389
Chandler 367
Hong Kong 356
Beijing 241
Ashburn 166
Hefei 149
Millbury 140
Napoli 119
Jacksonville 118
Naples 118
Santa Clara 114
Ho Chi Minh City 104
Princeton 99
Los Angeles 91
Nanjing 80
Boston 72
Wilmington 72
Hanoi 54
Redondo Beach 50
Des Moines 46
São Paulo 46
Buffalo 44
Ottawa 41
Rome 41
Amsterdam 40
Frankfurt am Main 37
Munich 35
New York 34
The Dalles 34
Houston 30
Lawrence 30
Woodbridge 30
Izmir 29
Salerno 27
Milan 26
Nanchang 24
Seattle 24
Seoul 24
Dallas 22
Turku 22
Mexico City 21
Shenyang 21
Falls Church 19
Chicago 18
Hebei 17
Jiaxing 17
Tianjin 17
Belo Horizonte 16
Helsinki 16
Dearborn 15
Redwood City 15
Warsaw 15
Ann Arbor 14
Chennai 14
Denver 14
Boardman 13
Brooklyn 13
Reggio Calabria 13
Dublin 12
Montreal 12
Norwalk 12
Nuremberg 12
Rio de Janeiro 12
Bari 11
Changsha 11
Haiphong 11
Johannesburg 11
London 11
Quito 11
San Giorgio A Cremano 11
Tokyo 11
Bologna 10
Curitiba 10
Lahore 10
Nairobi 10
Parma 10
Toronto 10
Baghdad 9
Da Nang 9
Ercolano 9
Falkenstein 9
Lauterbourg 9
Orem 9
Porto Alegre 9
San Francisco 9
Turin 9
Brasília 8
Kronberg 8
Ninh Bình 8
Portici 8
Ankara 7
Atlanta 7
Düsseldorf 7
Florence 7
Fortaleza 7
Gragnano 7
Istanbul 7
Shanghai 7
Stockholm 7
Totale 5.276
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 290
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 165
Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit 145
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 129
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 128
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 125
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 125
The Impact of Growing Area on the Expression of Fruit Traits Related to Sensory Perception in Two Tomato Cultivars 124
Sviluppo di uno snack per celiaci a base di farina di castagna 123
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 121
DESIGN, PRODUCTION AND CHARACTERIZATION OF NEW PROTEIN SWEETENERS 119
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 118
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 118
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 118
Consumer acceptability of vegetable soup 117
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 113
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 112
Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners 111
Design of sweet protein based sweeteners: Hints from structure?function relationships 111
Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication 110
Metodi sensoriali per la valutazione della shelf life 110
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 109
Il pane e altri prodotti da forno 108
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 107
Prediction of secondary shelf-life of croissants: Survival analysis and cata questions methodologies 107
Revealed preference approach for analyzing consumer preferences: a choice experiment with a real-life setting approach 105
Studio delle preferenze del consumatore relative a zuppe vegetali 104
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 104
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 104
Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus) 103
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 101
Studio della texture di creme spalmabili a base di nocciola 100
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 98
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 98
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 96
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 94
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 93
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 93
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 93
Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds 93
Drivers of fish choice: an exploratory analysis in Mediterranean countries 92
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 91
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 90
How sensory sensitivity to graininess could be measured? 90
Strategies to reduce sugars in food 90
Determinazione della shelf life del Canestrato Pugliese in fette confezionato in film biodegradabili 89
Valorization of traditional foods: The case of Provolone del Monaco cheese 88
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 88
The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage 87
Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review 87
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 87
Metodi strumentali e valutazione sensoriale per studiare la qualità di un prodotto da forno soffice 87
Film biodegradabili per uso alimentare: shelf-life di un imballaggio prototipo 85
Relating sensory spreadability with rheological measurements of semi-solid foods 85
Un nuovo approccio per migliorare l'interpretabilità dei risultati del metodo Flash Profile 85
Consumer acceptability of vegetable soups 84
A preliminary study on the application of natural sweet proteins in agar-based gels 84
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 83
Survival analysis and CATA questions methodologies to predict croissants’ secondary shelf-life 83
Sensory changes of packed focaccia during storage time 82
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 81
Effetto della modalità di consumo sull'accettabilità di una maionese con olio di noci, in presenza e in assenza del messaggio salutistico 81
Fostering Mediterranean fish ensuring traceability and authenticity 79
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 79
Temporal Dominance of Sensations: A review 78
Texture of semisolid foods and its relationship with microstructural, rheological and thermal properties 78
Caratterizzazione sensoriale della proteina dolcificante MNEI 78
Chemical profile and sensory properties of different foods cooked a new radiofrequency oven 78
Sensibilità olfattiva e percezione del sapore complessivo in prodotti alimentari formulati per il progetto Italian Taste 78
Food neophobia, odour sensitivity and overall flavour perceptions in food 77
Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? 77
Effects of raw material, technological process and cooking procedure on quality of pasta from durum wheat semolina 76
Is it still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters 76
L’IMPORTANZA DELL’OPINIONE DEI CONSUMATORI NELL’INNOVAZIONE DI PRODOTTO: IL CASO DEGLI ORTOFRUTTICOLI DI IV GAMMA 75
The effect of expectation generated by brand name on the acceptability of dried semolina pasta 74
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies 72
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 71
Technical editor 70
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 70
Reduced-calorie filling cream: Formula optimization and mechanical characterization 70
Terzo Convegno Nazionale della Società Italiana di Scienze Sensoriali 69
Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI 69
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties 69
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions 69
Fresh-cut Annurca apples: acceptability study and shelf-life determination 68
Food neophobia, odor and taste sensitivity, and overall flavor perception in food 68
Consumers’ Awareness of Fish Traceability and Sustainability: An Exploratory Study in Italy and Spain 67
L’importanza dell’opinione dei consumatori nell’innovazione di prodotto: il caso degli ortofrutticoli di IV gamma 67
Blue fish burgers: nutritional characterization and sensory optimization 67
I salami 67
Effect of price on pleasantness ratings and use intentions of a functional chocolate bar in the presence and absence of a health claim 66
Liking and pungency of Caciocavallo cheese 66
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life 65
From raw material to dish: Pasta quality step by step 65
Fish burger 64
Effetto del prezzo e dell’informazione di tipicità sul gradimento e sull’intenzione di acquisto del “Provolone del Monaco” 63
Food related behaviors: the effect of expectations generated by brand name on the acceptability of dried semolina pasta 63
Oral sensitivity to flowability and food neophobia drive food preferences and choice 63
New chestnut based chips optimization: effects of ingredients 61
The origin of mussels (Mytilus galloprovincialis): NIRS explanatory identification and the effect on consumers 60
Totale 9.213
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Categoria #
all - tutte 36.011
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 36.011
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021298 0 0 0 0 0 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
2023/2024640 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
2025/20263.651 644 508 630 555 1.086 228 0 0 0 0 0 0
Totale 11.222