MONTELEONE, ERMINIO
 Distribuzione geografica
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Continente #
NA - Nord America 12.595
EU - Europa 7.783
AS - Asia 1.566
AF - Africa 80
SA - Sud America 29
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 5
Totale 22.076
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Nazione #
US - Stati Uniti d'America 12.568
RU - Federazione Russa 2.479
IT - Italia 1.594
IE - Irlanda 894
PL - Polonia 626
SE - Svezia 556
HK - Hong Kong 506
SG - Singapore 460
UA - Ucraina 427
DE - Germania 343
CH - Svizzera 317
CN - Cina 222
FI - Finlandia 218
IN - India 187
GB - Regno Unito 158
FR - Francia 75
TR - Turchia 65
CI - Costa d'Avorio 47
VN - Vietnam 42
JO - Giordania 38
CA - Canada 24
SC - Seychelles 24
BE - Belgio 22
NL - Olanda 20
ES - Italia 17
BR - Brasile 16
AU - Australia 11
JP - Giappone 10
ID - Indonesia 9
DK - Danimarca 7
NZ - Nuova Zelanda 7
KR - Corea 6
CZ - Repubblica Ceca 5
IR - Iran 5
TH - Thailandia 5
CO - Colombia 4
EU - Europa 4
HR - Croazia 4
PT - Portogallo 4
TW - Taiwan 4
AR - Argentina 3
PH - Filippine 3
SI - Slovenia 3
ZA - Sudafrica 3
BG - Bulgaria 2
CL - Cile 2
CR - Costa Rica 2
GR - Grecia 2
ME - Montenegro 2
NG - Nigeria 2
PE - Perù 2
PK - Pakistan 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
A1 - Anonimo 1
AT - Austria 1
IL - Israele 1
KE - Kenya 1
LI - Liechtenstein 1
LU - Lussemburgo 1
LY - Libia 1
MT - Malta 1
MU - Mauritius 1
MX - Messico 1
MY - Malesia 1
RO - Romania 1
RS - Serbia 1
TN - Tunisia 1
Totale 22.076
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Città #
Santa Clara 3.055
Fairfield 1.274
Dublin 894
Chandler 794
Ashburn 643
Jacksonville 625
Warsaw 620
Houston 573
Woodbridge 535
Cambridge 521
Seattle 477
Wilmington 438
Singapore 363
Bern 313
Florence 312
Hong Kong 283
Princeton 271
Lawrence 231
Altamura 226
Ann Arbor 212
Mumbai 160
Boston 157
Boardman 142
Medford 138
Moscow 113
Buffalo 108
Milan 88
San Diego 85
Kent 62
Izmir 57
Beijing 53
West Jordan 50
Abidjan 47
Norwalk 47
Rome 47
Shanghai 46
Los Angeles 40
Falls Church 35
Bologna 29
Andover 28
Dong Ket 28
Hillsboro 25
New York 24
Redwood City 24
Salerno 22
Naples 20
Frankfurt Am Main 19
Pune 19
Toronto 19
Helsinki 18
Brussels 16
Verona 16
Nanjing 15
Yubileyny 15
Auburn Hills 14
Saint Petersburg 14
Turin 14
Fuzhou 13
Loro Ciuffenna 11
Siena 11
Arezzo 10
Lappeenranta 10
London 10
Barcelona 9
Prato 9
Redmond 9
Guangzhou 8
Hangzhou 8
Savona 8
Washington 8
Bari 7
Castiglion Fibocchi 7
Hanover 7
Perugia 7
San Fiorano 7
Castelnuovo Berardenga 6
Como 6
Laurel 6
Napoli 6
Parma 6
Perignat-les-Sarlieve 6
Auckland 5
Bento Gonçalves 5
Brescia 5
Brossasco 5
Forlì 5
Gent 5
Kilburn 5
Padova 5
Palermo 5
Paris 5
Pistoia 5
Pontedera 5
Portici 5
Resana 5
Scandicci 5
Tappahannock 5
Vietri di Potenza 5
Bangkok 4
Cremona 4
Totale 14.802
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Nome #
Atlante sensoriale dei prodotti alimentari 236
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham 234
Temporal processing of olfactory stimuli during retronasal perception. 180
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
Specificità sensoriale di vini Sangiovese prodotti in areali della Toscana 152
Emotional responses to branded and unbranded foods 152
A systematic review of behavioural interventions promoting healthy eating among older people 149
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
Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham 133
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
The Meaning of Emoji to Describe Food Experiences in Pre-adolescents 128
Sensory profile description of Mozzarella cheese and its relationship with consumer preference 127
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
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 117
Hedonic ratings and consumption of school lunch among preschool children 116
Individual differences in starchy food consumption: the application of preference mapping 115
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 115
Development and validation of a quantitative frame of reference for meat sensory evaluation 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
Descrizione delle proprietà sensoriali della Vernaccia di San Gimignano: definizione della scheda di prodotto 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
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil 113
Rapid extraction and determination of phenols in extra virgin olive oil 112
The first European conference on sensory science of foodand beverages ‘‘a sense of identity’’ 112
Consumer expectations for sensory properties in virgin olive oils. 111
Optimization of virgin olive oil quality in relation to fruit ripening and storage 111
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
Responses to extra virgin olive oils in consumers with varying commitment to oils 111
Sensory Evaluation of Young Goat Meat 110
Sensory food science in the changing society: Opportunities, needs, and challenges 110
Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products 110
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
Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil 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
Soluzioni blended per l’innovazione della didattica universitaria. L’esperienza dell’Ateneo di Firenze 105
A methodological approach to the selection of Saccharomyces cerevisiae wine strains 105
Optimisation of Extra Virgin Olive Oil Quality 105
Methodological approach to evaluate the eff ects of age at slaughterand storage temperature and time on sensory profile of lamb meat 103
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
Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption 103
Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt 102
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
Research challenges and methods to study food preferences in school-aged children: A review of the last 15 years 101
A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector 101
Influence of information about manufactoring process on beer acceptability 100
Linea guida per la progettazione di un sistema di gestione per la qualità di un corso di studi universitario 100
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers 100
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
Sensory methods for product development and their application in the alcoholic beverage industry. 98
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
Come le proprietà sensoriali e il branding influenzano le emozioni e il gradimento: il caso dei detersivi per capi delicati 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
Perception of Starchy Food Dishes: Application of the Repertory Grid Method 95
Saliva characteristics and individual sensitivity to phenolic astringent stimuli. 95
Projective Mapping for interpreting wine aroma differences as perceived by naive and experienced assessors 94
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies 94
Wine perceptual mapping: la riconoscibilità dei vini di pregio in base all'odore. 93
The sensory quality of extra-virgin olive oil 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
Consumer perceptions of food and beverage flavour 92
Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation 92
Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle 92
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 90
Totale 11.757
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Categoria #
all - tutte 62.146
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 62.146
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.074 0 0 0 0 294 357 293 394 279 142 275 40
2020/20212.307 230 110 204 226 108 293 60 201 192 350 154 179
2021/20221.607 85 181 135 65 47 55 54 117 67 56 301 444
2022/20233.945 419 569 87 235 329 706 503 199 361 53 128 356
2023/20241.742 83 208 300 90 104 164 50 366 28 144 147 58
2024/20257.180 380 1.147 626 1.421 3.606 0 0 0 0 0 0 0
Totale 22.378