DINNELLA, CATERINA
 Distribuzione geografica
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Continente #
NA - Nord America 12.188
EU - Europa 6.723
AS - Asia 5.398
SA - Sud America 930
AF - Africa 173
OC - Oceania 119
Continente sconosciuto - Info sul continente non disponibili 4
Totale 25.535
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Nazione #
US - Stati Uniti d'America 12.061
RU - Federazione Russa 2.429
SG - Singapore 1.491
CN - Cina 1.374
IT - Italia 1.247
HK - Hong Kong 758
BR - Brasile 753
IE - Irlanda 622
VN - Vietnam 610
KR - Corea 506
PL - Polonia 452
SE - Svezia 362
DE - Germania 302
FR - Francia 273
UA - Ucraina 246
CH - Svizzera 245
FI - Finlandia 212
IN - India 191
GB - Regno Unito 141
AU - Australia 112
ID - Indonesia 73
BD - Bangladesh 64
JP - Giappone 61
AR - Argentina 56
CA - Canada 54
TR - Turchia 52
NL - Olanda 47
JO - Giordania 46
MX - Messico 41
CI - Costa d'Avorio 33
ZA - Sudafrica 33
EC - Ecuador 29
ES - Italia 29
IQ - Iraq 28
PK - Pakistan 25
CO - Colombia 24
NG - Nigeria 23
PY - Paraguay 19
VE - Venezuela 19
BE - Belgio 18
PH - Filippine 17
UG - Uganda 16
PT - Portogallo 14
SC - Seychelles 14
UZ - Uzbekistan 14
DK - Danimarca 13
BY - Bielorussia 12
MA - Marocco 12
CL - Cile 11
SA - Arabia Saudita 11
AT - Austria 10
SI - Slovenia 10
PE - Perù 9
TT - Trinidad e Tobago 9
DZ - Algeria 8
EG - Egitto 8
IL - Israele 8
MY - Malesia 8
TN - Tunisia 8
TW - Taiwan 8
UY - Uruguay 8
AE - Emirati Arabi Uniti 7
NZ - Nuova Zelanda 7
TH - Thailandia 7
BJ - Benin 6
CZ - Repubblica Ceca 6
CR - Costa Rica 5
DO - Repubblica Dominicana 5
IR - Iran 5
NP - Nepal 5
AZ - Azerbaigian 4
BG - Bulgaria 4
GR - Grecia 4
PS - Palestinian Territory 4
RO - Romania 4
AL - Albania 3
BH - Bahrain 3
EU - Europa 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
PA - Panama 3
TZ - Tanzania 3
HR - Croazia 2
HU - Ungheria 2
JM - Giamaica 2
KE - Kenya 2
LI - Liechtenstein 2
LT - Lituania 2
LV - Lettonia 2
MT - Malta 2
NI - Nicaragua 2
RS - Serbia 2
SN - Senegal 2
SV - El Salvador 2
A1 - Anonimo 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BO - Bolivia 1
Totale 25.515
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Città #
Santa Clara 3.456
Singapore 1.116
Ashburn 1.051
Fairfield 860
Dublin 622
Hong Kong 599
Chandler 540
Seoul 498
Warsaw 444
Woodbridge 371
Cambridge 363
Jacksonville 352
San Jose 333
Houston 331
Hefei 315
Seattle 305
Wilmington 304
Florence 265
Bern 236
Beijing 226
Buffalo 186
Ho Chi Minh City 183
Princeton 177
Lawrence 166
Los Angeles 166
Lauterbourg 165
Altamura 163
Ann Arbor 162
The Dalles 138
Hanoi 136
Moscow 136
Dallas 127
Mumbai 120
Boston 112
New York 103
Boardman 102
Melbourne 99
Medford 96
Kent 88
Council Bluffs 82
Milan 75
São Paulo 64
San Diego 61
Helsinki 55
Rome 54
Shanghai 53
Chicago 52
Tokyo 46
Jakarta 40
Paris 36
Clifton 34
Abidjan 33
Izmir 33
Munich 33
Norwalk 30
Falls Church 28
Da Nang 26
Redondo Beach 26
Haiphong 25
Rio de Janeiro 25
Dong Ket 24
Guangzhou 24
Andover 22
Brasília 22
Abuja 21
Lappeenranta 21
Bologna 20
Pune 20
Brooklyn 19
Frankfurt am Main 19
Orem 19
Turku 19
Belo Horizonte 18
Nanjing 18
Naples 18
Turin 18
London 17
Salerno 17
Hillsboro 16
Kampala 16
Toronto 16
Brussels 15
Frankfurt Am Main 15
Johannesburg 15
Porto Alegre 15
Palermo 14
Redwood City 14
Tianjin 14
West Jordan 14
Nuremberg 13
Tashkent 13
Washington 13
Curitiba 12
Montreal 12
Shenzhen 12
Xi'an 12
Bengaluru 11
Can Tho 11
Denver 11
Manchester 11
Totale 16.774
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Nome #
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 240
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 237
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 231
b-glucosidase and esterase activities of commercial enzyme preparations used in winemaking 229
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 227
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 221
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 218
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 215
How does it make you feel? A new approach to measuring emotions in food product experience 215
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 211
A new approach in TDS data analysis: A case study on sweetened coffee 210
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 205
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 203
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 201
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 200
Caffeine metabolism rate influences coffee perception, preferences and intake 198
Sensory Properties of Under-Roasted Coffee Beverages 198
Exploring influences on food choice in a large population sample: The Italian Taste project 191
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 189
Prediction of perceived astringency induced by phenolic compounds. 184
Applicazioni biotecnologiche degli enzimi pectici. Immobilizzazione di endopectinliasi per la degradazione di sostanze pectiche 184
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 180
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 179
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 178
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 177
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 176
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 176
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 173
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits 172
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 172
Astringency Perception and Heritability Among Young Finnish Twins 172
Attitudes to Food In Italy: Evidences From Italian Taste Project 171
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 170
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 170
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents 169
Investigating preferred coffee consumption contexts using open-ended questions 168
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area 167
Nudging using the 'dish of the day' strategy does not work for plant-based meals in a Danish sample of adolescent and older people 167
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 167
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 166
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 166
Sensory functionality of extra virgin olive oil 165
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 165
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 165
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 164
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 162
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 162
Individual astringency responsiveness affects the acceptance of phenol-rich foods 161
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 161
Remote testing: Sensory test during Covid-19 pandemic and beyond 160
Immobilization and reactivity of enzymes on functional particles prepared by dispersion polymerization. 159
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 159
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 158
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 158
Chemosensory quality and intensity reflected in implicit affective responses 157
Global Profile: Going beyond liking to better understand product experience 156
An olfactory self-test effectively screens for COVID-19 156
Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic 155
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 154
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples 154
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 153
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 153
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 152
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 151
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 151
Preparation and properties of an immobilized soluble-insoluble endopectinlyase 150
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 150
Chemical and sensory characterization of monocultivar extra-virgin olive oils 150
A model system for biocatalysis involving macromolecular substrates 149
Attività beta-glucosidasica ed esterasica di preparazioni enzimatiche commerciali per l'enologia 148
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 147
Immobilization of endopectinlyase on g-alumina: study of factors influencing biocatalytic matrix stability 146
The effect of phenolic astringent stimuli on saliva protein profile 146
Danish adolescents like their vegetables fresh rather than frozen or canned 146
Increasing vegetable intakes: rationale and systematic review of published interventions 145
Personality traits and gender influence liking and choice of food pungency 145
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 145
Perceived astringency in wine: a predictive model 144
The use of enzymes for thermal process monitoring: modification of milk alkaline phosphatase heat resistance by means of an immobilization technique 144
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 143
The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails 143
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 143
Quantification of polyamines losses during manipulation assay procedures 142
Relationship between odor intensity estimates and COVID-19 prevalence prediction in a Swedish population 142
Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli 141
Capturing the sensory and emotional dynamics of cosmetic creams during usage: A temporal dominance approach 137
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries 137
Methods for fungiform papillae assessment: A collaborative study among European research units 135
Temporal Dominance of sensations: the use of frequency values for data analysis and interpretation 135
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness 135
Determining individual variation in ability to discriminate: factors affecting responsiveness and performance 134
A temporary modification of salivary protein profile affects the individual responsiveness to astringent complex stimuli and the acceptance for phenol rich foods 134
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project 134
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 133
Temporary modificationof salivary protein profile and individual responses to phenolic astringent stimuli 132
Appropriatezza di nuove linee genetiche per la produzione di prosciutti crudi a DOP in relazione alla specificità sensoriale dei prodotti 132
Fresh plant tissue softening by means of an immobilized soluble-insoluble endo-pectinlyase 132
Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties 130
Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach 130
The relationship between disgust sensitivity and BMI: is the food disgusting or am I? 130
Totale 16.543
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Categoria #
all - tutte 71.363
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 71.363
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021199 0 0 0 0 0 0 0 0 0 0 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
2024/20258.146 261 781 422 945 2.709 1.372 148 215 437 326 254 276
2025/20267.561 767 1.212 917 704 854 298 998 462 535 537 277 0
Totale 25.795