DINNELLA, CATERINA
 Distribuzione geografica
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Continente #
NA - Nord America 8.455
EU - Europa 5.178
AS - Asia 1.114
AF - Africa 52
SA - Sud America 16
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 4
Totale 14.832
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Nazione #
US - Stati Uniti d'America 8.443
RU - Federazione Russa 1.757
IT - Italia 957
IE - Irlanda 615
PL - Polonia 438
SE - Svezia 355
HK - Hong Kong 341
SG - Singapore 321
CH - Svizzera 240
UA - Ucraina 237
DE - Germania 225
CN - Cina 179
FI - Finlandia 140
IN - India 133
GB - Regno Unito 91
FR - Francia 52
JO - Giordania 37
TR - Turchia 36
VN - Vietnam 34
CI - Costa d'Avorio 33
BE - Belgio 17
SC - Seychelles 14
NL - Olanda 13
BR - Brasile 12
CA - Canada 12
ES - Italia 12
JP - Giappone 8
DK - Danimarca 7
NZ - Nuova Zelanda 7
AU - Australia 6
ID - Indonesia 5
KR - Corea 5
CZ - Repubblica Ceca 4
IR - Iran 4
PT - Portogallo 4
TW - Taiwan 4
AT - Austria 3
EU - Europa 3
PH - Filippine 3
TH - Thailandia 3
ZA - Sudafrica 3
BG - Bulgaria 2
HR - Croazia 2
LI - Liechtenstein 2
PE - Perù 2
SI - Slovenia 2
A1 - Anonimo 1
AR - Argentina 1
CL - Cile 1
GR - Grecia 1
LU - Lussemburgo 1
MT - Malta 1
MY - Malesia 1
NG - Nigeria 1
TN - Tunisia 1
Totale 14.832
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Città #
Santa Clara 2.162
Fairfield 860
Dublin 615
Chandler 539
Warsaw 432
Ashburn 431
Woodbridge 370
Cambridge 362
Jacksonville 352
Houston 324
Seattle 301
Wilmington 301
Singapore 253
Bern 236
Florence 213
Hong Kong 194
Princeton 177
Lawrence 166
Altamura 163
Ann Arbor 162
Mumbai 109
Boardman 102
Boston 102
Medford 96
Moscow 95
Buffalo 75
San Diego 59
Kent 51
Milan 42
Beijing 41
Shanghai 37
Abidjan 33
Izmir 33
Norwalk 30
Los Angeles 29
Rome 29
Falls Church 28
Dong Ket 24
Andover 22
New York 22
Pune 18
Salerno 17
Bologna 16
Hillsboro 16
Brussels 15
Frankfurt Am Main 15
Helsinki 15
Redwood City 14
West Jordan 14
Nanjing 13
Washington 11
Auburn Hills 10
Saint Petersburg 10
Verona 10
Yubileyny 10
Arezzo 9
Barcelona 9
Toronto 9
Fuzhou 8
Lappeenranta 8
Naples 8
Pianoro 8
Redmond 8
Cagliari 7
Hangzhou 7
London 7
Castelnuovo Berardenga 6
Hanover 6
Perignat-les-Sarlieve 6
Prato 6
Auckland 5
Bari 5
Bento Gonçalves 5
Guangzhou 5
Loro Ciuffenna 5
Napoli 5
Parma 5
Turin 5
Cremona 4
Ho Chi Minh City 4
Kilburn 4
Laurel 4
Padova 4
Prague 4
San Michele All'adige 4
Simi Valley 4
Utrecht 4
Wuhan 4
Bangkok 3
Bolzano 3
Falze 3
Fenegrò 3
Katowice 3
Monza 3
Porto Alegre 3
Prescot 3
Pretoria 3
Reggio Emilia 3
Romola 3
San Mateo 3
Totale 10.104
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Nome #
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 178
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 178
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 176
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 159
Consumption of a high quantity and a wide variety of vegetables are predicted by different food choice motives in older adults from France, Italy and the UK 156
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 148
How does it make you feel? A new approach to measuring emotions in food product experience 145
Caffeine metabolism rate influences coffee perception, preferences and intake 143
A new approach in TDS data analysis: A case study on sweetened coffee 139
Sensory Properties of Under-Roasted Coffee Beverages 139
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 136
Exploring influences on food choice in a large population sample: The Italian Taste project 135
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 134
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 133
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 131
Sensory functionality of extra virgin olive oil 128
Applicazioni biotecnologiche degli enzimi pectici. Immobilizzazione di endopectinliasi per la degradazione di sostanze pectiche 128
Investigating preferred coffee consumption contexts using open-ended questions 127
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 124
Prediction of perceived astringency induced by phenolic compounds. 122
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 122
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 120
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 120
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 118
b-glucosidase and esterase activities of commercial enzyme preparations used in winemaking 118
Immobilization and reactivity of enzymes on functional particles prepared by dispersion polymerization. 117
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 117
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 115
Astringency Perception and Heritability Among Young Finnish Twins 115
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 114
Attitudes to Food In Italy: Evidences From Italian Taste Project 114
An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy 113
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 111
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 111
The use of enzymes for thermal process monitoring: modification of milk alkaline phosphatase heat resistance by means of an immobilization technique 111
Global Profile: Going beyond liking to better understand product experience 109
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 109
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 109
Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents 107
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 107
Perceived astringency in wine: a predictive model 106
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 106
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 106
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 103
Increasing vegetable intakes: rationale and systematic review of published interventions 103
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 102
Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study 102
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 101
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 101
Immobilization of endopectinlyase on g-alumina: study of factors influencing biocatalytic matrix stability 99
Individual astringency responsiveness affects the acceptance of phenol-rich foods 99
Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli 99
Danish adolescents like their vegetables fresh rather than frozen or canned 99
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 98
Nudging using the 'dish of the day' strategy does not work for plant-based meals in a Danish sample of adolescent and older people 98
Fresh plant tissue softening by means of an immobilized soluble-insoluble endo-pectinlyase 98
The effect of phenolic astringent stimuli on saliva protein profile 96
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 96
Personality traits and gender influence liking and choice of food pungency 96
Saliva characteristics and individual sensitivity to phenolic astringent stimuli. 95
Quantification of polyamines losses during manipulation assay procedures 94
Projective Mapping for interpreting wine aroma differences as perceived by naive and experienced assessors 94
Preparation and properties of an immobilized soluble-insoluble endopectinlyase 93
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries 93
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 91
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 90
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 89
Attività beta-glucosidasica ed esterasica di preparazioni enzimatiche commerciali per l'enologia 89
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 89
Core-shell functional microspheres by dispersion polymerization:2. Synthesis and characterization 88
Grape seed proteins: a new fining agent for astringency reduction in red wine 88
Chemical and sensory characterization of monocultivar extra-virgin olive oils 88
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 88
A model system for biocatalysis involving macromolecular substrates 87
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 87
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 87
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 87
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 87
Is the preference for phenol-rich food related to a genetic sensitivity to astringent stimuli? 86
A temporary modification of salivary protein profile affects the individual responsiveness to astringent complex stimuli and the acceptance for phenol rich foods 85
Temporary modificationof salivary protein profile and individual responses to phenolic astringent stimuli 83
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 83
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents 83
Analisi sensoriale: una disciplina scientifica multidisciplinareLa scienza del cambiamento 82
The relationship between disgust sensitivity and BMI: is the food disgusting or am I? 82
Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic 82
Effect of individual astringency responsiveness on acceptability for phenol-rich foods 80
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 80
Micropiastra funzionalizzata con un gel fluorescente, sua preparazione e suo uso per la determinazione della torbidità in sospensione 79
Predizione dell'astringenza dei vini: costruzione e validazione del modello 78
Modificazione delle proprietà del patrimonio fenolico di vini ottenuti da uve Sangiovese mediante l'aggiunta di fenoli esogeni 78
La Funzionalità sensoriale come strumento di valorizzazione delle proprietà sensoriali di oli d'oliva extravergini di pregio 78
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 78
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness 78
L'acqua e la qualità degli alimenti 77
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples 77
Remote testing: Sensory test during Covid-19 pandemic and beyond 77
Sensory Functionality of extra-virgin olive oil 76
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 76
Descrizione del profilo sensoriale durante la conservazione di pane non salato di farina semi-integrale da antiche varietà di frumento 75
Totale 10.501
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Categoria #
all - tutte 43.000
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 43.000
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.364 0 0 0 0 191 229 189 251 188 94 194 28
2020/20211.526 154 92 111 156 105 170 37 135 133 234 91 108
2021/20221.146 72 127 104 47 39 41 43 76 52 35 201 309
2022/20232.785 289 414 76 157 230 463 361 147 265 30 81 272
2023/20241.187 50 137 209 65 60 140 26 262 17 73 114 34
2024/20254.937 261 781 422 945 2.528 0 0 0 0 0 0 0
Totale 15.025