MONTELEONE, ERMINIO
 Distribuzione geografica
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Continente #
NA - Nord America 18.776
EU - Europa 12.023
AS - Asia 7.639
SA - Sud America 1.335
Continente sconosciuto - Info sul continente non disponibili 380
AF - Africa 261
OC - Oceania 186
Totale 40.600
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Nazione #
US - Stati Uniti d'America 18.482
IT - Italia 3.901
RU - Federazione Russa 3.456
SG - Singapore 2.020
CN - Cina 1.887
HK - Hong Kong 1.110
BR - Brasile 1.080
VN - Vietnam 928
IE - Irlanda 906
KR - Corea 700
PL - Polonia 649
SE - Svezia 568
DE - Germania 464
FR - Francia 448
UA - Ucraina 441
CH - Svizzera 324
FI - Finlandia 322
IN - India 269
GB - Regno Unito 224
AU - Australia 177
CA - Canada 144
BD - Bangladesh 141
NL - Olanda 109
ID - Indonesia 101
TR - Turchia 93
JP - Giappone 91
AR - Argentina 82
MX - Messico 70
JO - Giordania 56
CI - Costa d'Avorio 47
ES - Italia 44
ZA - Sudafrica 42
IQ - Iraq 40
EC - Ecuador 39
NG - Nigeria 39
CO - Colombia 38
PK - Pakistan 36
SC - Seychelles 27
BE - Belgio 25
PH - Filippine 23
VE - Venezuela 23
UZ - Uzbekistan 21
CL - Cile 20
MA - Marocco 20
PT - Portogallo 20
PY - Paraguay 19
UY - Uruguay 17
CR - Costa Rica 16
EG - Egitto 16
SA - Arabia Saudita 16
UG - Uganda 16
DK - Danimarca 14
TT - Trinidad e Tobago 13
BY - Bielorussia 12
GR - Grecia 12
TH - Thailandia 12
IL - Israele 11
JM - Giamaica 11
PE - Perù 11
SI - Slovenia 11
TN - Tunisia 11
AT - Austria 10
CZ - Repubblica Ceca 10
MY - Malesia 10
AE - Emirati Arabi Uniti 9
KE - Kenya 9
NP - Nepal 9
NZ - Nuova Zelanda 9
TW - Taiwan 9
RS - Serbia 8
DZ - Algeria 7
HR - Croazia 7
AL - Albania 6
BJ - Benin 6
DO - Repubblica Dominicana 6
IR - Iran 6
LB - Libano 6
RO - Romania 6
AZ - Azerbaigian 5
GT - Guatemala 5
HN - Honduras 5
LT - Lituania 5
OM - Oman 5
SV - El Salvador 5
BG - Bulgaria 4
BH - Bahrain 4
EU - Europa 4
KG - Kirghizistan 4
TZ - Tanzania 4
BB - Barbados 3
BO - Bolivia 3
ET - Etiopia 3
PA - Panama 3
PR - Porto Rico 3
PS - Palestinian Territory 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
CG - Congo 2
CY - Cipro 2
GA - Gabon 2
Totale 40.176
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Città #
Santa Clara 4.787
Ashburn 1.578
Singapore 1.489
Fairfield 1.274
Dublin 905
Hong Kong 871
Chandler 795
Seoul 689
Warsaw 641
Jacksonville 627
Houston 584
Milan 548
Woodbridge 536
Cambridge 524
San Jose 498
Seattle 487
Hefei 462
Florence 452
Wilmington 441
Council Bluffs 338
Beijing 323
Rome 320
Bern 313
Ho Chi Minh City 289
Buffalo 280
Princeton 271
Los Angeles 264
Lauterbourg 245
Lawrence 231
Altamura 226
Ann Arbor 213
The Dalles 201
Hanoi 196
Mumbai 175
Boston 174
Dallas 173
Moscow 171
Melbourne 156
Boardman 153
Medford 138
New York 133
Naples 104
Kent 97
Bologna 89
San Diego 89
São Paulo 83
Turin 83
Helsinki 80
Tokyo 71
Shanghai 63
Chicago 61
Palermo 59
Izmir 57
Clifton 53
Munich 50
West Jordan 50
Da Nang 49
Figino 48
Jakarta 48
Norwalk 48
Abidjan 47
Paris 45
Columbus 43
Rio de Janeiro 42
Toronto 40
Haiphong 39
Redondo Beach 38
Genoa 36
Abuja 35
Falls Church 35
Venice 35
Frankfurt am Main 34
Catania 33
Guangzhou 33
Verona 32
Bari 30
Brescia 30
Brooklyn 29
Andover 28
Dong Ket 28
Brasília 26
Hillsboro 26
Lappeenranta 26
Modena 25
Montreal 25
Redwood City 24
Turku 24
Orem 23
Salerno 23
London 22
Pune 22
Johannesburg 20
Nanjing 20
Porto Alegre 20
Atlanta 19
Belo Horizonte 19
Frankfurt Am Main 19
Phoenix 19
San Francisco 19
Tashkent 19
Totale 25.605
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Nome #
Atlante sensoriale dei prodotti alimentari 491
Soluzioni blended per l’innovazione della didattica universitaria. L’esperienza dell’Ateneo di Firenze 402
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham 302
Quando il gradimento non basta. Le emozioni come chiave per una miglior comprensione della performance di prodotto 286
A new approach in TDS data analysis: A case study on sweetened coffee 245
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 245
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 242
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 240
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 240
Temporal processing of olfactory stimuli during retronasal perception. 237
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 230
Emotional responses to branded and unbranded foods 229
A systematic review of behavioural interventions promoting healthy eating among older people 229
How does it make you feel? A new approach to measuring emotions in food product experience 226
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 225
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 222
Specificità sensoriale di vini Sangiovese prodotti in areali della Toscana 219
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 217
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 213
Caffeine metabolism rate influences coffee perception, preferences and intake 212
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 212
Come le proprietà sensoriali e il branding influenzano le emozioni e il gradimento: il caso dei detersivi per capi delicati 210
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 210
Sensory Properties of Under-Roasted Coffee Beverages 209
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 205
Optimization of virgin olive oil quality in relation to fruit ripening and storage 204
A methodological approach to the selection of Saccharomyces cerevisiae wine strains 202
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 202
Exploring influences on food choice in a large population sample: The Italian Taste project 197
Prediction of perceived astringency induced by phenolic compounds. 196
Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham 194
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 193
The Meaning of Emoji to Describe Food Experiences in Pre-adolescents 190
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 190
Investigating preferred coffee consumption contexts using open-ended questions 190
Astringency Perception and Heritability Among Young Finnish Twins 189
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 187
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 187
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 186
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 186
Participant-Defined Questionnaire (EmoSemio) 185
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores 185
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 182
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 181
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 180
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 180
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits 179
Hedonic ratings and consumption of school lunch among preschool children 178
Attitudes to Food In Italy: Evidences From Italian Taste Project 178
A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector 178
Remote testing: Sensory test during Covid-19 pandemic and beyond 178
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area 177
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 177
Consumer expectations for sensory properties in virgin olive oils. 176
Descrizione delle proprietà sensoriali della Vernaccia di San Gimignano: definizione della scheda di prodotto 176
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 175
Saper capire e regolare le proprie emozioni: evidenze dalle neuroscienze 175
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil 175
Research challenges and methods to study food preferences in school-aged children: A review of the last 15 years 174
Nudging using the 'dish of the day' strategy does not work for plant-based meals in a Danish sample of adolescent and older people 174
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 173
Influence of information about manufactoring process on beer acceptability 172
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 172
Sensory food science in the changing society: Opportunities, needs, and challenges 172
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 172
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents 172
An olfactory self-test effectively screens for COVID-19 172
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 170
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 170
Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption 169
Designing and implementing 360 videos in higher education. A case study in the area of food science and technology 169
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies 168
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 167
Optimisation of Extra Virgin Olive Oil Quality 167
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 167
Chemosensory quality and intensity reflected in implicit affective responses 165
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 165
Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products 165
Individual differences in starchy food consumption: the application of preference mapping 164
Individual astringency responsiveness affects the acceptance of phenol-rich foods 164
Development and validation of a quantitative frame of reference for meat sensory evaluation 164
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 164
Global Profile: Going beyond liking to better understand product experience 164
Sensory Evaluation of Young Goat Meat 163
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 163
Responses to extra virgin olive oils in consumers with varying commitment to oils 163
Perception of Starchy Food Dishes: Application of the Repertory Grid Method 162
The first European conference on sensory science of foodand beverages ‘‘a sense of identity’’ 162
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 162
Wine perceptual mapping: la riconoscibilità dei vini di pregio in base all'odore. 161
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 161
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 161
Sensory profile description of Mozzarella cheese and its relationship with consumer preference 161
Olive Oil Sensory Science 159
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 159
Methodological approach to evaluate the eff ects of age at slaughterand storage temperature and time on sensory profile of lamb meat 158
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 157
Rapid extraction and determination of phenols in extra virgin olive oil 156
Increasing vegetable intakes: rationale and systematic review of published interventions 156
Personality traits and gender influence liking and choice of food pungency 156
Totale 19.241
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Categoria #
all - tutte 111.815
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 111.815
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.522 0 181 135 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
2024/202511.846 380 1.147 626 1.421 3.852 1.854 262 419 640 446 410 389
2025/202612.686 1.115 1.782 1.249 991 1.146 418 1.469 658 746 764 414 1.934
2026/2027870 465 405 0 0 0 0 0 0 0 0 0 0
Totale 40.600