MONTELEONE, ERMINIO
 Distribuzione geografica
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Continente #
NA - Nord America 14.531
EU - Europa 8.286
AS - Asia 2.521
SA - Sud America 348
OC - Oceania 176
AF - Africa 88
Continente sconosciuto - Info sul continente non disponibili 5
Totale 25.955
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Nazione #
US - Stati Uniti d'America 14.491
RU - Federazione Russa 2.519
IT - Italia 1.859
HK - Hong Kong 976
IE - Irlanda 902
SG - Singapore 793
PL - Polonia 628
SE - Svezia 556
UA - Ucraina 428
DE - Germania 364
CH - Svizzera 321
BR - Brasile 317
CN - Cina 268
FI - Finlandia 249
IN - India 188
AU - Australia 168
GB - Regno Unito 162
FR - Francia 134
TR - Turchia 74
NL - Olanda 67
ID - Indonesia 51
CI - Costa d'Avorio 47
VN - Vietnam 46
JO - Giordania 39
CA - Canada 25
SC - Seychelles 24
BE - Belgio 22
ES - Italia 21
JP - Giappone 11
CO - Colombia 9
DK - Danimarca 9
IQ - Iraq 9
AR - Argentina 8
KR - Corea 8
MX - Messico 8
NZ - Nuova Zelanda 8
PK - Pakistan 7
AT - Austria 6
CZ - Repubblica Ceca 6
GR - Grecia 6
IR - Iran 6
BD - Bangladesh 5
PH - Filippine 5
TH - Thailandia 5
UY - Uruguay 5
ZA - Sudafrica 5
EU - Europa 4
HR - Croazia 4
IL - Israele 4
PE - Perù 4
PT - Portogallo 4
TW - Taiwan 4
UZ - Uzbekistan 4
BG - Bulgaria 3
CL - Cile 3
KE - Kenya 3
SI - Slovenia 3
AE - Emirati Arabi Uniti 2
AM - Armenia 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
EC - Ecuador 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LB - Libano 2
MA - Marocco 2
ME - Montenegro 2
MT - Malta 2
NG - Nigeria 2
OM - Oman 2
PA - Panama 2
RO - Romania 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
A1 - Anonimo 1
AZ - Azerbaigian 1
CY - Cipro 1
DZ - Algeria 1
EE - Estonia 1
GE - Georgia 1
HN - Honduras 1
LI - Liechtenstein 1
LU - Lussemburgo 1
LV - Lettonia 1
LY - Libia 1
MU - Mauritius 1
MY - Malesia 1
NP - Nepal 1
PS - Palestinian Territory 1
RS - Serbia 1
Totale 25.955
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Città #
Santa Clara 4.727
Fairfield 1.274
Dublin 902
Chandler 794
Hong Kong 750
Ashburn 649
Jacksonville 625
Warsaw 622
Houston 573
Woodbridge 535
Cambridge 521
Seattle 480
Singapore 459
Wilmington 440
Florence 356
Bern 313
Princeton 271
Lawrence 231
Altamura 226
Ann Arbor 212
Mumbai 160
Boston 157
Melbourne 155
Boardman 143
Medford 138
Buffalo 120
Moscow 115
Milan 103
San Diego 85
Los Angeles 76
Rome 65
Kent 62
Izmir 57
Beijing 53
West Jordan 50
Abidjan 47
Norwalk 47
Shanghai 47
Helsinki 44
Jakarta 42
Paris 37
Bologna 36
Falls Church 35
Naples 33
Chicago 30
Andover 28
Dong Ket 28
New York 28
Hillsboro 25
Redwood City 24
Palermo 23
Turin 23
Salerno 22
Verona 20
Frankfurt Am Main 19
Pune 19
Toronto 19
São Paulo 18
Nanjing 17
Brussels 16
Fuzhou 15
Yubileyny 15
Auburn Hills 14
Parma 14
Saint Petersburg 14
Guangzhou 13
Prato 13
Lappeenranta 12
Venice 12
Loro Ciuffenna 11
Siena 11
Arezzo 10
Bari 10
London 10
Barcelona 9
Falkenstein 9
Redmond 9
The Dalles 9
Belo Horizonte 8
Brasília 8
Goiânia 8
Hangzhou 8
Ho Chi Minh City 8
Rio de Janeiro 8
Salt Lake City 8
Savona 8
Washington 8
Brescia 7
Castiglion Fibocchi 7
Hanover 7
Padova 7
Perugia 7
Porto Alegre 7
San Fiorano 7
Udine 7
Auckland 6
Castelnuovo Berardenga 6
Como 6
Contagem 6
Cremona 6
Totale 17.594
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Nome #
Atlante sensoriale dei prodotti alimentari 336
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham 248
Soluzioni blended per l’innovazione della didattica universitaria. L’esperienza dell’Ateneo di Firenze 216
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 199
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 196
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 189
Temporal processing of olfactory stimuli during retronasal perception. 188
Specificità sensoriale di vini Sangiovese prodotti in areali della Toscana 181
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 180
Emotional responses to branded and unbranded foods 175
How does it make you feel? A new approach to measuring emotions in food product experience 171
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 168
Optimization of virgin olive oil quality in relation to fruit ripening and storage 165
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 161
A systematic review of behavioural interventions promoting healthy eating among older people 159
Caffeine metabolism rate influences coffee perception, preferences and intake 158
Sensory Properties of Under-Roasted Coffee Beverages 157
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 155
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 155
A new approach in TDS data analysis: A case study on sweetened coffee 151
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 149
Exploring influences on food choice in a large population sample: The Italian Taste project 147
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 145
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 143
Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham 142
The Meaning of Emoji to Describe Food Experiences in Pre-adolescents 142
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 141
Investigating preferred coffee consumption contexts using open-ended questions 138
Prediction of perceived astringency induced by phenolic compounds. 137
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 136
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 135
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 134
Sensory profile description of Mozzarella cheese and its relationship with consumer preference 133
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 132
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 132
Come le proprietà sensoriali e il branding influenzano le emozioni e il gradimento: il caso dei detersivi per capi delicati 132
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 130
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 130
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 130
Descrizione delle proprietà sensoriali della Vernaccia di San Gimignano: definizione della scheda di prodotto 130
Attitudes to Food In Italy: Evidences From Italian Taste Project 129
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 128
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 128
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 128
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 127
Astringency Perception and Heritability Among Young Finnish Twins 127
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 127
Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products 126
The first European conference on sensory science of foodand beverages ‘‘a sense of identity’’ 125
Responses to extra virgin olive oils in consumers with varying commitment to oils 125
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 125
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 124
Rapid extraction and determination of phenols in extra virgin olive oil 123
Hedonic ratings and consumption of school lunch among preschool children 123
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil 123
Individual differences in starchy food consumption: the application of preference mapping 122
Individual astringency responsiveness affects the acceptance of phenol-rich foods 121
Development and validation of a quantitative frame of reference for meat sensory evaluation 121
Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption 121
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 120
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 120
The use of enzymes for thermal process monitoring: modification of milk alkaline phosphatase heat resistance by means of an immobilization technique 119
Global Profile: Going beyond liking to better understand product experience 119
Consumer expectations for sensory properties in virgin olive oils. 118
Sensory food science in the changing society: Opportunities, needs, and challenges 118
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 117
A methodological approach to the selection of Saccharomyces cerevisiae wine strains 117
Perceived astringency in wine: a predictive model 117
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 117
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 117
Optimisation of Extra Virgin Olive Oil Quality 117
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 117
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 117
Sensory Evaluation of Young Goat Meat 116
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 115
Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil 115
Methodological approach to evaluate the eff ects of age at slaughterand storage temperature and time on sensory profile of lamb meat 114
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 114
Increasing vegetable intakes: rationale and systematic review of published interventions 114
Influence of information about manufactoring process on beer acceptability 112
The effect of phenolic astringent stimuli on saliva protein profile 112
A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector 112
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers 111
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 111
Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli 111
Danish adolescents like their vegetables fresh rather than frozen or canned 111
Linea guida per la progettazione di un sistema di gestione per la qualità di un corso di studi universitario 110
Wine perceptual mapping: la riconoscibilità dei vini di pregio in base all'odore. 110
Research challenges and methods to study food preferences in school-aged children: A review of the last 15 years 109
The sensory quality of extra-virgin olive oil 109
Saper capire e regolare le proprie emozioni: evidenze dalle neuroscienze 109
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 109
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 109
Sensory methods for product development and their application in the alcoholic beverage industry. 108
Chemical and sensory characterization of monocultivar extra-virgin olive oils 108
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents 108
Nudging using the 'dish of the day' strategy does not work for plant-based meals in a Danish sample of adolescent and older people 107
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 107
Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt 107
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies 107
Totale 13.454
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Categoria #
all - tutte 73.326
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 73.326
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020315 0 0 0 0 0 0 0 0 0 0 275 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
2024/202511.118 380 1.147 626 1.421 3.852 1.854 262 419 640 446 71 0
Totale 26.316