DINNELLA, CATERINA
 Distribuzione geografica
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Continente #
NA - Nord America 10.897
EU - Europa 6.330
AS - Asia 4.178
SA - Sud America 858
OC - Oceania 119
AF - Africa 118
Continente sconosciuto - Info sul continente non disponibili 4
Totale 22.504
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Nazione #
US - Stati Uniti d'America 10.807
RU - Federazione Russa 2.428
SG - Singapore 1.156
IT - Italia 1.142
CN - Cina 1.038
HK - Hong Kong 730
BR - Brasile 711
IE - Irlanda 621
KR - Corea 504
PL - Polonia 448
SE - Svezia 360
DE - Germania 284
VN - Vietnam 256
CH - Svizzera 244
UA - Ucraina 244
FI - Finlandia 196
IN - India 174
GB - Regno Unito 124
AU - Australia 112
FR - Francia 96
ID - Indonesia 67
AR - Argentina 53
TR - Turchia 47
JO - Giordania 42
NL - Olanda 40
CA - Canada 36
CI - Costa d'Avorio 33
MX - Messico 29
BD - Bangladesh 26
EC - Ecuador 25
ZA - Sudafrica 24
JP - Giappone 23
IQ - Iraq 21
ES - Italia 20
BE - Belgio 18
CO - Colombia 17
PK - Pakistan 17
PY - Paraguay 17
UG - Uganda 16
SC - Seychelles 14
VE - Venezuela 13
DK - Danimarca 10
AT - Austria 9
PE - Perù 8
PH - Filippine 8
TT - Trinidad e Tobago 8
UY - Uruguay 8
UZ - Uzbekistan 8
IL - Israele 7
MA - Marocco 7
NZ - Nuova Zelanda 7
PT - Portogallo 7
SA - Arabia Saudita 7
CZ - Repubblica Ceca 6
EG - Egitto 6
AE - Emirati Arabi Uniti 5
BJ - Benin 5
CL - Cile 5
IR - Iran 5
TH - Thailandia 5
DO - Repubblica Dominicana 4
DZ - Algeria 4
GR - Grecia 4
MY - Malesia 4
RO - Romania 4
TW - Taiwan 4
AL - Albania 3
BG - Bulgaria 3
CR - Costa Rica 3
EU - Europa 3
KZ - Kazakistan 3
LB - Libano 3
NG - Nigeria 3
PA - Panama 3
PS - Palestinian Territory 3
SI - Slovenia 3
TN - Tunisia 3
AZ - Azerbaigian 2
BH - Bahrain 2
HR - Croazia 2
JM - Giamaica 2
KG - Kirghizistan 2
LI - Liechtenstein 2
LT - Lituania 2
LV - Lettonia 2
MT - Malta 2
NP - Nepal 2
RS - Serbia 2
SV - El Salvador 2
A1 - Anonimo 1
AM - Armenia 1
BB - Barbados 1
BS - Bahamas 1
BY - Bielorussia 1
CY - Cipro 1
GE - Georgia 1
HN - Honduras 1
HU - Ungheria 1
KH - Cambogia 1
LU - Lussemburgo 1
Totale 22.496
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Città #
Santa Clara 3.430
Fairfield 860
Singapore 805
Ashburn 645
Dublin 621
Hong Kong 579
Chandler 539
Seoul 498
Warsaw 442
Woodbridge 371
Cambridge 362
Jacksonville 352
Houston 328
Hefei 314
Wilmington 304
Seattle 303
Florence 260
Bern 236
Beijing 213
Buffalo 179
Princeton 177
Lawrence 166
Altamura 163
Ann Arbor 162
Los Angeles 152
Moscow 136
Dallas 120
Mumbai 120
Boston 111
Boardman 102
Melbourne 99
Medford 96
Ho Chi Minh City 90
Kent 88
Milan 61
San Diego 60
São Paulo 60
Hanoi 52
Rome 48
The Dalles 47
New York 46
Chicago 45
Shanghai 41
Helsinki 39
Jakarta 39
Paris 36
Clifton 34
Abidjan 33
Izmir 33
Munich 33
Norwalk 30
Falls Church 28
Redondo Beach 26
Dong Ket 24
Rio de Janeiro 23
Andover 22
Brasília 21
Lappeenranta 21
Bologna 20
Pune 20
Turku 19
Belo Horizonte 18
Salerno 17
Brooklyn 16
Hillsboro 16
Kampala 16
Tokyo 16
Brussels 15
Frankfurt Am Main 15
Nanjing 15
Naples 15
Toronto 15
Redwood City 14
West Jordan 14
Frankfurt am Main 13
London 13
Porto Alegre 13
Guangzhou 12
Johannesburg 12
Palermo 12
Tianjin 12
Verona 11
Washington 11
Auburn Hills 10
Barcelona 10
Bengaluru 10
Curitiba 10
Fuzhou 10
Goiânia 10
Phoenix 10
Quito 10
Saint Petersburg 10
Xi'an 10
Yubileyny 10
Arezzo 9
Asunción 9
Guarulhos 9
Denver 8
Falkenstein 8
Haiphong 8
Totale 14.856
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Nome #
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 225
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 220
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 216
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 209
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 206
b-glucosidase and esterase activities of commercial enzyme preparations used in winemaking 200
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 198
How does it make you feel? A new approach to measuring emotions in food product experience 197
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 186
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 186
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 185
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 184
Sensory Properties of Under-Roasted Coffee Beverages 183
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 180
Caffeine metabolism rate influences coffee perception, preferences and intake 179
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 178
A new approach in TDS data analysis: A case study on sweetened coffee 177
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 172
Exploring influences on food choice in a large population sample: The Italian Taste project 170
Applicazioni biotecnologiche degli enzimi pectici. Immobilizzazione di endopectinliasi per la degradazione di sostanze pectiche 169
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 169
Prediction of perceived astringency induced by phenolic compounds. 168
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 166
Sensory functionality of extra virgin olive oil 160
Nudging using the 'dish of the day' strategy does not work for plant-based meals in a Danish sample of adolescent and older people 160
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 160
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 160
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 159
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 157
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 155
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 155
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 154
Immobilization and reactivity of enzymes on functional particles prepared by dispersion polymerization. 153
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 153
Astringency Perception and Heritability Among Young Finnish Twins 153
Investigating preferred coffee consumption contexts using open-ended questions 153
Attitudes to Food In Italy: Evidences From Italian Taste Project 151
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 151
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 151
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 150
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 149
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 149
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 148
Global Profile: Going beyond liking to better understand product experience 146
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 145
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 145
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits 144
Remote testing: Sensory test during Covid-19 pandemic and beyond 144
Individual astringency responsiveness affects the acceptance of phenol-rich foods 143
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 142
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 141
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents 141
MANUALE DELLE BUONE PRATICHE. Birra Agricola Toscana: Qualità e diversificazione per le sfide del futuro 139
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 139
Chemosensory quality and intensity reflected in implicit affective responses 138
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area 138
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 138
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 138
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 138
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 138
Immobilization of endopectinlyase on g-alumina: study of factors influencing biocatalytic matrix stability 137
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 135
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 135
Perceived astringency in wine: a predictive model 134
Personality traits and gender influence liking and choice of food pungency 134
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 134
The effect of phenolic astringent stimuli on saliva protein profile 133
Chemical and sensory characterization of monocultivar extra-virgin olive oils 133
Preparation and properties of an immobilized soluble-insoluble endopectinlyase 132
A model system for biocatalysis involving macromolecular substrates 131
Increasing vegetable intakes: rationale and systematic review of published interventions 131
Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic 131
The use of enzymes for thermal process monitoring: modification of milk alkaline phosphatase heat resistance by means of an immobilization technique 131
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 129
Danish adolescents like their vegetables fresh rather than frozen or canned 129
Quantification of polyamines losses during manipulation assay procedures 128
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 128
Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli 127
Attività beta-glucosidasica ed esterasica di preparazioni enzimatiche commerciali per l'enologia 127
Relationship between odor intensity estimates and COVID-19 prevalence prediction in a Swedish population 127
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries 126
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project 125
Methods for fungiform papillae assessment: A collaborative study among European research units 123
An olfactory self-test effectively screens for COVID-19 123
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 122
Determining individual variation in ability to discriminate: factors affecting responsiveness and performance 121
Saliva characteristics and individual sensitivity to phenolic astringent stimuli. 121
Temporary modificationof salivary protein profile and individual responses to phenolic astringent stimuli 121
Fresh plant tissue softening by means of an immobilized soluble-insoluble endo-pectinlyase 121
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 121
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness 121
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 120
The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails 120
Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties 119
Is the preference for phenol-rich food related to a genetic sensitivity to astringent stimuli? 119
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples 118
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 118
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 118
The relationship between disgust sensitivity and BMI: is the food disgusting or am I? 117
A temporary modification of salivary protein profile affects the individual responsiveness to astringent complex stimuli and the acceptance for phenol rich foods 117
Totale 14.838
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Categoria #
all - tutte 63.144
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 63.144
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021908 0 0 0 0 0 170 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
2024/20258.146 261 781 422 945 2.709 1.372 148 215 437 326 254 276
2025/20264.526 767 1.212 917 704 854 72 0 0 0 0 0 0
Totale 22.760