DINNELLA, CATERINA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.761
EU - Europa 3.363
AS - Asia 597
AF - Africa 16
OC - Oceania 7
SA - Sud America 7
Continente sconosciuto - Info sul continente non disponibili 4
Totale 9.755
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.750
IT - Italia 875
IE - Irlanda 615
PL - Polonia 436
SE - Svezia 354
HK - Hong Kong 337
CH - Svizzera 240
UA - Ucraina 237
DE - Germania 220
FI - Finlandia 124
CN - Cina 110
GB - Regno Unito 91
RU - Federazione Russa 71
FR - Francia 37
JO - Giordania 37
TR - Turchia 36
VN - Vietnam 30
IN - India 24
BE - Belgio 17
SC - Seychelles 14
ES - Italia 12
CA - Canada 11
NL - Olanda 10
AU - Australia 6
BR - Brasile 6
JP - Giappone 6
DK - Danimarca 5
CZ - Repubblica Ceca 4
ID - Indonesia 4
EU - Europa 3
PH - Filippine 3
PT - Portogallo 3
SG - Singapore 3
TH - Thailandia 3
AT - Austria 2
BG - Bulgaria 2
LI - Liechtenstein 2
SI - Slovenia 2
TW - Taiwan 2
A1 - Anonimo 1
CL - Cile 1
GR - Grecia 1
HR - Croazia 1
IR - Iran 1
LU - Lussemburgo 1
MT - Malta 1
MY - Malesia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
TN - Tunisia 1
Totale 9.755
Salva come PNG Salva come JPEG
Città #
Fairfield 860
Dublin 615
Chandler 539
Warsaw 432
Ashburn 404
Woodbridge 370
Cambridge 362
Jacksonville 352
Houston 324
Seattle 301
Wilmington 301
Bern 236
Florence 196
Hong Kong 192
Princeton 177
Lawrence 166
Altamura 163
Ann Arbor 162
Boardman 102
Boston 102
Medford 96
Buffalo 75
San Diego 59
Moscow 51
Beijing 38
Milan 34
Izmir 33
Norwalk 30
Falls Church 28
Rome 27
Dong Ket 24
Shanghai 23
Andover 22
New York 22
Pune 18
Salerno 17
Hillsboro 16
Brussels 15
Frankfurt Am Main 15
Bologna 14
Los Angeles 14
Redwood City 14
West Jordan 14
Nanjing 13
Washington 11
Auburn Hills 10
Saint Petersburg 10
Verona 10
Arezzo 9
Barcelona 9
Toronto 9
Fuzhou 8
Pianoro 8
Redmond 8
Cagliari 7
London 7
Castelnuovo Berardenga 6
Hangzhou 6
Hanover 6
Helsinki 6
Bari 5
Bento Gonçalves 5
Loro Ciuffenna 5
Napoli 5
Prato 5
Turin 5
Cremona 4
Guangzhou 4
Kilburn 4
Laurel 4
Naples 4
Prague 4
San Michele All'adige 4
Simi Valley 4
Utrecht 4
Bangkok 3
Bolzano 3
Falze 3
Katowice 3
Prescot 3
Reggio Emilia 3
San Mateo 3
Scandicci 3
Singapore 3
Terni 3
Tianjin 3
Torino 3
Trumbull 3
Udine 3
Venice 3
Wuhan 3
Benevento 2
Bra 2
Brossasco 2
Caronno Varesino 2
Casoria 2
Central 2
Chicago 2
Copenhagen 2
Dallas 2
Totale 7.330
Salva come PNG Salva come JPEG
Nome #
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 147
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 144
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 137
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 131
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 127
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 113
Sensory Properties of Under-Roasted Coffee Beverages 110
A new approach in TDS data analysis: A case study on sweetened coffee 108
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 108
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 107
How does it make you feel? A new approach to measuring emotions in food product experience 106
Caffeine metabolism rate influences coffee perception, preferences and intake 106
Sensory functionality of extra virgin olive oil 105
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 102
Investigating preferred coffee consumption contexts using open-ended questions 101
Exploring influences on food choice in a large population sample: The Italian Taste project 100
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 97
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 95
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 94
Immobilization and reactivity of enzymes on functional particles prepared by dispersion polymerization. 93
Prediction of perceived astringency induced by phenolic compounds. 93
Applicazioni biotecnologiche degli enzimi pectici. Immobilizzazione di endopectinliasi per la degradazione di sostanze pectiche 92
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 90
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 89
Perceived astringency in wine: a predictive model 86
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 86
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 85
The use of enzymes for thermal process monitoring: modification of milk alkaline phosphatase heat resistance by means of an immobilization technique 85
Global Profile: Going beyond liking to better understand product experience 85
Attitudes to Food In Italy: Evidences From Italian Taste Project 84
Astringency Perception and Heritability Among Young Finnish Twins 84
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 83
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 82
b-glucosidase and esterase activities of commercial enzyme preparations used in winemaking 82
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 82
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 81
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 79
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 79
Fresh plant tissue softening by means of an immobilized soluble-insoluble endo-pectinlyase 79
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 79
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 78
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 76
Immobilization of endopectinlyase on g-alumina: study of factors influencing biocatalytic matrix stability 75
Increasing vegetable intakes: rationale and systematic review of published interventions 75
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 75
Danish adolescents like their vegetables fresh rather than frozen or canned 74
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 74
Quantification of polyamines losses during manipulation assay procedures 73
Saliva characteristics and individual sensitivity to phenolic astringent stimuli. 72
Nudging using the 'dish of the day' strategy does not work for plant-based meals in a Danish sample of adolescent and older people 72
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 72
Preparation and properties of an immobilized soluble-insoluble endopectinlyase 71
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 70
Projective Mapping for interpreting wine aroma differences as perceived by naive and experienced assessors 66
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 66
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries 66
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 65
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 64
Personality traits and gender influence liking and choice of food pungency 64
Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli 64
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 64
Individual astringency responsiveness affects the acceptance of phenol-rich foods 63
Grape seed proteins: a new fining agent for astringency reduction in red wine 62
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 62
Core-shell functional microspheres by dispersion polymerization:2. Synthesis and characterization 61
Attività beta-glucosidasica ed esterasica di preparazioni enzimatiche commerciali per l'enologia 61
The effect of phenolic astringent stimuli on saliva protein profile 60
A model system for biocatalysis involving macromolecular substrates 59
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 59
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 59
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 58
Micropiastra funzionalizzata con un gel fluorescente, sua preparazione e suo uso per la determinazione della torbidità in sospensione 57
L'acqua e la qualità degli alimenti 56
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 55
Analisi sensoriale: una disciplina scientifica multidisciplinareLa scienza del cambiamento 54
Sensory Functionality of extra-virgin olive oil 54
The Sensory Functionality of extravirgin olive oil 54
A temporary modification of salivary protein profile affects the individual responsiveness to astringent complex stimuli and the acceptance for phenol rich foods 54
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 54
Temporary modificationof salivary protein profile and individual responses to phenolic astringent stimuli 53
Is the preference for phenol-rich food related to a genetic sensitivity to astringent stimuli? 52
The relationship between disgust sensitivity and BMI: is the food disgusting or am I? 52
Predizione dell'astringenza dei vini: costruzione e validazione del modello 52
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 51
Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic 51
Modificazione delle proprietà del patrimonio fenolico di vini ottenuti da uve Sangiovese mediante l'aggiunta di fenoli esogeni 51
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness 51
Il piacere per i cibi: la sua natura ed il suo ruolo nell'analisi sensorialeAd ognuno il suo gusto 50
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 50
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 50
La Funzionalità sensoriale come strumento di valorizzazione delle proprietà sensoriali di oli d'oliva extravergini di pregio 50
Chemical and sensory characterization of monocultivar extra-virgin olive oils 50
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 50
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 50
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 49
Effect of individual astringency responsiveness on acceptability for phenol-rich foods 49
Re-entry in cell cycle: protein metabolism and transglutaminase-like activity in Helianthus tuberosus 48
When are “Dish of the Day” nudges most effective to increase vegetable selection? 48
Valutazione della biodisponibilità dei carotenoidi nella frutta fresca e nei prodotti di trasformazione mediante l'impiego di saggi in vitro 47
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples 47
Totale 7.485
Salva come PNG Salva come JPEG
Categoria #
all - tutte 30.545
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 30.545
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019422 0 0 0 0 0 0 0 0 0 0 231 191
2019/20201.842 142 145 31 160 191 229 189 251 188 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
2023/20241.039 50 137 209 65 60 140 26 262 17 73 0 0
Totale 9.940