IRIS
DI MONACO, ROSSELLA
 Distribuzione geografica
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Continente #
NA - Nord America 2.131
EU - Europa 1.565
AS - Asia 892
AF - Africa 27
SA - Sud America 19
Continente sconosciuto - Info sul continente non disponibili 2
Totale 4.636
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Nazione #
US - Stati Uniti d'America 2.081
IT - Italia 961
SG - Singapore 401
CN - Cina 293
HK - Hong Kong 112
SE - Svezia 94
UA - Ucraina 91
DE - Germania 84
FI - Finlandia 84
IE - Irlanda 63
GB - Regno Unito 45
TR - Turchia 45
CA - Canada 43
NL - Olanda 41
FR - Francia 28
CI - Costa d'Avorio 24
ES - Italia 16
BR - Brasile 13
PK - Pakistan 13
RU - Federazione Russa 11
IN - India 7
NO - Norvegia 7
LT - Lituania 6
MX - Messico 6
BE - Belgio 5
CH - Svizzera 5
ID - Indonesia 5
CZ - Repubblica Ceca 4
PT - Portogallo 4
VN - Vietnam 4
AT - Austria 3
JP - Giappone 3
KR - Corea 3
AL - Albania 2
CL - Cile 2
CO - Colombia 2
DK - Danimarca 2
EU - Europa 2
GR - Grecia 2
IR - Iran 2
PE - Perù 2
PH - Filippine 2
RO - Romania 2
SI - Slovenia 2
BA - Bosnia-Erzegovina 1
EG - Egitto 1
HR - Croazia 1
MC - Monaco 1
MY - Malesia 1
NG - Nigeria 1
PA - Panama 1
PS - Palestinian Territory 1
UG - Uganda 1
Totale 4.636
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Città #
Chandler 367
Singapore 340
Millbury 140
Napoli 119
Jacksonville 118
Hong Kong 112
Santa Clara 108
Princeton 99
Naples 85
Nanjing 80
Wilmington 71
Ashburn 64
Beijing 63
Boston 62
Des Moines 46
Ottawa 36
Amsterdam 34
Rome 34
Lawrence 30
Woodbridge 30
Izmir 29
Houston 28
Nanchang 24
Salerno 22
Milan 21
Shenyang 20
Falls Church 19
Hebei 17
Jiaxing 17
Dearborn 15
Redwood City 15
Seattle 15
Ann Arbor 14
Boardman 13
Reggio Calabria 13
Tianjin 13
Norwalk 12
Bari 11
San Giorgio A Cremano 11
Changsha 9
Dublin 9
Ercolano 9
Parma 9
Kronberg 8
Bologna 7
Gragnano 7
Lahore 7
Turin 7
Cagliari 6
Montecorice 6
Torre Del Greco 6
Tromsø 6
Bolzano 5
Kunming 5
London 5
Moscow 5
Sant'agata De' Goti 5
Siracusa 5
São Paulo 5
Udine 5
Arenzano 4
Bordighera 4
Cologne 4
Desio 4
Dong Ket 4
Jinan 4
Mercato San Severino 4
Móstoles 4
Newcastle Upon Tyne 4
Osimo 4
Padova 4
Portici 4
Pozzuoli 4
Sorrento 4
Toronto 4
Torre del Greco 4
Zhengzhou 4
Acerra 3
Azzano San Paolo 3
Castelbuono 3
Changchun 3
Fairfield 3
Fort Worth 3
Frankfurt am Main 3
Gimpo-si 3
Helsinki 3
Indiana 3
Lanzhou 3
Latina 3
Leioa 3
Messina 3
Mountain View 3
Mozzanica 3
Mozzo 3
New York 3
Ningbo 3
Orange 3
Ospedaletto 3
Paris 3
Perugia 3
Totale 2.640
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 215
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 88
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 75
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature 74
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 72
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 71
Consumer acceptability of vegetable soup 70
Il pane e altri prodotti da forno 67
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 65
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 63
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 63
Sviluppo di uno snack per celiaci a base di farina di castagna 61
DESIGN, PRODUCTION AND CHARACTERIZATION OF NEW PROTEIN SWEETENERS 60
Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit 58
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 57
Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners 56
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 56
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 56
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 56
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 54
Studio della texture di creme spalmabili a base di nocciola 53
Prediction of secondary shelf-life of croissants: Survival analysis and cata questions methodologies 53
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 53
Temporal Dominance of Sensations: A review 52
Valorization of traditional foods: The case of Provolone del Monaco cheese 52
Metodi sensoriali per la valutazione della shelf life 52
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 52
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 52
Caratterizzazione sensoriale della proteina dolcificante MNEI 50
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 49
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 49
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. 49
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 48
Effects of raw material, technological process and cooking procedure on quality of pasta from durum wheat semolina 47
Relating sensory spreadability with rheological measurements of semi-solid foods 47
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 47
Revealed preference approach for analyzing consumer preferences: a choice experiment with a real-life setting approach 46
The effect of expectation generated by brand name on the acceptability of dried semolina pasta 45
Design of sweet protein based sweeteners: Hints from structure?function relationships 45
Studio delle preferenze del consumatore relative a zuppe vegetali 44
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 43
Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study 42
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 42
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers 41
Consumer acceptability of vegetable soups 41
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life 41
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 41
Cyclic compression and stress-relaxation tests to predict sensory cohesiveness, hardness and springiness of solid foods. 40
Strategies to reduce sugars in food 40
Determinazione della shelf life del Canestrato Pugliese in fette confezionato in film biodegradabili 39
How sensory sensitivity to graininess could be measured? 39
A preliminary study on the application of natural sweet proteins in agar-based gels 39
Fresh-cut Annurca apples: acceptability study and shelf-life determination 38
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 38
Un nuovo approccio per migliorare l'interpretabilità dei risultati del metodo Flash Profile 38
Effetto della modalità di consumo sull'accettabilità di una maionese con olio di noci, in presenza e in assenza del messaggio salutistico 37
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 37
Film biodegradabili per uso alimentare: shelf-life di un imballaggio prototipo 36
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 36
Blue fish burgers: nutritional characterization and sensory optimization 35
L’IMPORTANZA DELL’OPINIONE DEI CONSUMATORI NELL’INNOVAZIONE DI PRODOTTO: IL CASO DEGLI ORTOFRUTTICOLI DI IV GAMMA 34
Effect of meal accompaniments on the acceptability and intake of a walnut oil-enriched mayonnaise with and without a health claim 34
Metodi strumentali e valutazione sensoriale per studiare la qualità di un prodotto da forno soffice 34
Statistical analysis of differences in liking of Naples salamis through multivariate methods 33
12th International Conference on Chemical and Process Engineering 33
Effect of price on pleasantness ratings and use intentions of a functional chocolate bar in the presence and absence of a health claim 32
Chemical profile and sensory properties of different foods cooked a new radiofrequency oven 32
Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds 32
Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication 30
New chestnut based chips optimization: effects of ingredients 30
Fish burger 30
I salami 30
Survival analysis and CATA questions methodologies to predict croissants’ secondary shelf-life 30
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 29
Food neophobia, odour sensitivity and overall flavour perceptions in food 29
The Impact of Growing Area on the Expression of Fruit Traits Related to Sensory Perception in Two Tomato Cultivars 28
L’importanza dell’opinione dei consumatori nell’innovazione di prodotto: il caso degli ortofrutticoli di IV gamma 28
Effetto del prezzo e dell’informazione di tipicità sul gradimento e sull’intenzione di acquisto del “Provolone del Monaco” 28
Consumer segments with different optimum for sweetness-bitterness-astringency differ in phenol rich-food liking and consumption 28
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties 27
Sensibilità olfattiva e percezione del sapore complessivo in prodotti alimentari formulati per il progetto Italian Taste 26
Reduced-calorie filling cream: Formula optimization and mechanical characterization 25
From raw material to dish: Pasta quality step by step 25
Sensory changes of packed focaccia during storage time 25
Texture of semisolid foods and its relationship with microstructural, rheological and thermal properties 24
Technical editor 24
Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI 24
Food related behaviors: the effect of expectations generated by brand name on the acceptability of dried semolina pasta 23
Temporal sweetness profile of MNEI protein in gelled model systems 23
Influenza dell'informazione relativa alla tecnologia di conservazione e al metodo di coltivazione degli ingredienti sull'accettabilità di una zuppa di vegetali 22
New product optimization: effects of ingredients 22
Drivers of fish choice: an exploratory analysis in Mediterranean countries 21
Development of a new functional mayonnaise with walnut oil 21
Differences in liking of traditional salami: The effect of local consumer familiarity and relation with the manufacturing process 21
Is it still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters 21
Fostering Mediterranean fish ensuring traceability and authenticity 20
Peculiarity and similarity sensory profiles as tools for traditional food quality assessment: the case of Italian dry cured ham 20
Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine 20
Liking and pungency of Caciocavallo cheese 20
Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? 20
Totale 4.263
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Categoria #
all - tutte 20.103
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 20.103
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020228 0 0 0 0 0 0 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
2023/2024640 26 82 58 51 35 50 25 63 47 29 109 65
2024/2025800 165 259 45 30 60 111 130 0 0 0 0 0
Totale 4.824