MONTELEONE, ERMINIO
 Distribuzione geografica
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Continente #
NA - Nord America 17.658
EU - Europa 10.481
AS - Asia 7.554
SA - Sud America 1.321
AF - Africa 256
OC - Oceania 184
Continente sconosciuto - Info sul continente non disponibili 6
Totale 37.460
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Nazione #
US - Stati Uniti d'America 17.473
RU - Federazione Russa 3.448
IT - Italia 2.416
SG - Singapore 2.005
CN - Cina 1.870
HK - Hong Kong 1.103
BR - Brasile 1.070
VN - Vietnam 926
IE - Irlanda 903
KR - Corea 697
PL - Polonia 647
SE - Svezia 565
DE - Germania 453
FR - Francia 441
UA - Ucraina 437
CH - Svizzera 324
FI - Finlandia 321
IN - India 266
GB - Regno Unito 218
AU - Australia 175
BD - Bangladesh 114
NL - Olanda 104
ID - Indonesia 99
TR - Turchia 93
JP - Giappone 88
AR - Argentina 82
CA - Canada 79
MX - Messico 65
JO - Giordania 55
CI - Costa d'Avorio 47
ZA - Sudafrica 42
ES - Italia 41
IQ - Iraq 40
EC - Ecuador 39
NG - Nigeria 39
CO - Colombia 37
PK - Pakistan 34
BE - Belgio 24
SC - Seychelles 24
VE - Venezuela 23
PH - Filippine 21
UZ - Uzbekistan 21
MA - Marocco 20
PT - Portogallo 20
PY - Paraguay 19
CL - Cile 18
EG - Egitto 16
SA - Arabia Saudita 16
UG - Uganda 16
UY - Uruguay 16
DK - Danimarca 14
BY - Bielorussia 12
GR - Grecia 12
TH - Thailandia 12
IL - Israele 11
PE - Perù 11
SI - Slovenia 11
AT - Austria 10
CZ - Repubblica Ceca 10
MY - Malesia 10
TN - Tunisia 10
CR - Costa Rica 9
KE - Kenya 9
NP - Nepal 9
NZ - Nuova Zelanda 9
TT - Trinidad e Tobago 9
TW - Taiwan 9
AE - Emirati Arabi Uniti 8
DZ - Algeria 7
HR - Croazia 7
RS - Serbia 7
AL - Albania 6
BJ - Benin 6
DO - Repubblica Dominicana 6
IR - Iran 6
LB - Libano 6
RO - Romania 6
AZ - Azerbaigian 5
OM - Oman 5
BG - Bulgaria 4
BH - Bahrain 4
EU - Europa 4
KG - Kirghizistan 4
BO - Bolivia 3
ET - Etiopia 3
GT - Guatemala 3
JM - Giamaica 3
LT - Lituania 3
PA - Panama 3
PS - Palestinian Territory 3
TZ - Tanzania 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
CG - Congo 2
CY - Cipro 2
GA - Gabon 2
HN - Honduras 2
HU - Ungheria 2
KW - Kuwait 2
KZ - Kazakistan 2
Totale 37.420
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Città #
Santa Clara 4.761
Ashburn 1.483
Singapore 1.478
Fairfield 1.274
Dublin 902
Hong Kong 866
Chandler 793
Seoul 687
Warsaw 640
Jacksonville 619
Houston 581
Woodbridge 536
Cambridge 521
San Jose 487
Seattle 486
Hefei 461
Wilmington 440
Florence 422
Beijing 315
Bern 313
Ho Chi Minh City 288
Buffalo 278
Princeton 270
Lauterbourg 244
Lawrence 231
Altamura 226
Los Angeles 224
Ann Arbor 213
The Dalles 201
Hanoi 195
Milan 175
Mumbai 175
Moscow 171
Boston 170
Dallas 158
Melbourne 154
Boardman 152
Medford 138
New York 122
Council Bluffs 104
Rome 101
Kent 96
San Diego 87
São Paulo 82
Helsinki 80
Tokyo 71
Shanghai 62
Bologna 58
Izmir 57
Chicago 56
Clifton 52
Munich 50
West Jordan 50
Da Nang 49
Jakarta 48
Norwalk 48
Abidjan 47
Turin 45
Naples 44
Paris 43
Rio de Janeiro 41
Haiphong 39
Redondo Beach 38
Abuja 35
Falls Church 35
Guangzhou 33
Palermo 33
Frankfurt am Main 32
Andover 28
Dong Ket 28
Toronto 27
Brasília 26
Brooklyn 26
Lappeenranta 26
Hillsboro 25
Redwood City 24
Turku 24
Orem 22
Pune 22
Salerno 22
Johannesburg 20
London 20
Nanjing 20
Porto Alegre 20
Verona 20
Belo Horizonte 19
Tashkent 19
Curitiba 18
Frankfurt Am Main 18
Montreal 18
Bari 17
Amman 16
Brussels 16
Catania 16
Denver 16
Fuzhou 16
Kampala 16
Phoenix 16
Tianjin 16
Guarulhos 15
Totale 24.118
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Nome #
Atlante sensoriale dei prodotti alimentari 460
Soluzioni blended per l’innovazione della didattica universitaria. L’esperienza dell’Ateneo di Firenze 385
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham 293
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 242
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 239
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 231
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 229
Temporal processing of olfactory stimuli during retronasal perception. 222
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 221
Emotional responses to branded and unbranded foods 219
A systematic review of behavioural interventions promoting healthy eating among older people 219
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 216
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 213
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
Specificità sensoriale di vini Sangiovese prodotti in areali della Toscana 204
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 203
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 201
Come le proprietà sensoriali e il branding influenzano le emozioni e il gradimento: il caso dei detersivi per capi delicati 199
Caffeine metabolism rate influences coffee perception, preferences and intake 198
Sensory Properties of Under-Roasted Coffee Beverages 198
Optimization of virgin olive oil quality in relation to fruit ripening and storage 194
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
The Meaning of Emoji to Describe Food Experiences in Pre-adolescents 186
Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham 185
Prediction of perceived astringency induced by phenolic compounds. 184
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 181
A methodological approach to the selection of Saccharomyces cerevisiae wine strains 180
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 180
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 178
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 178
Participant-Defined Questionnaire (EmoSemio) 177
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 177
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
Descrizione delle proprietà sensoriali della Vernaccia di San Gimignano: definizione della scheda di prodotto 174
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits 173
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 173
Consumer expectations for sensory properties in virgin olive oils. 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
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 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
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
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 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
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails 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
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 165
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 164
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 164
Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products 164
Hedonic ratings and consumption of school lunch among preschool children 163
Sensory food science in the changing society: Opportunities, needs, and challenges 163
Research challenges and methods to study food preferences in school-aged children: A review of the last 15 years 163
Influence of information about manufactoring process on beer acceptability 162
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 162
Saper capire e regolare le proprie emozioni: evidenze dalle neuroscienze 162
Remote testing: Sensory test during Covid-19 pandemic and beyond 162
Individual astringency responsiveness affects the acceptance of phenol-rich foods 161
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies 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
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil 160
Responses to extra virgin olive oils in consumers with varying commitment to oils 160
Designing and implementing 360 videos in higher education. A case study in the area of food science and technology 160
A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector 159
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 159
An olfactory self-test effectively screens for COVID-19 159
Il profilo sensoriale ed il gradimento per infusi di caffè under-roasted 158
Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption 158
Global Profile: Going beyond liking to better understand product experience 158
Chemosensory quality and intensity reflected in implicit affective responses 157
Individual differences in starchy food consumption: the application of preference mapping 156
The first European conference on sensory science of foodand beverages ‘‘a sense of identity’’ 154
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 154
Development and validation of a quantitative frame of reference for meat sensory evaluation 153
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 153
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 153
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 152
ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy 152
Sensory profile description of Mozzarella cheese and its relationship with consumer preference 152
Perception of Starchy Food Dishes: Application of the Repertory Grid Method 151
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 151
Sensory Evaluation of Young Goat Meat 150
Olive Oil Sensory Science 150
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 150
Optimisation of Extra Virgin Olive Oil Quality 150
Chemical and sensory characterization of monocultivar extra-virgin olive oils 150
Rapid extraction and determination of phenols in extra virgin olive oil 147
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers 147
Increasing vegetable intakes: rationale and systematic review of published interventions 147
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 147
A methodological appoach in studying the effect of product information on food acceptability 146
Totale 18.117
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Categoria #
all - tutte 103.535
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 103.535
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021178 0 0 0 0 0 0 0 0 0 0 0 178
2021/20221.603 85 180 135 65 47 55 54 117 67 56 299 443
2022/20233.936 418 569 87 235 326 704 502 199 361 53 126 356
2023/20241.740 83 208 299 90 103 164 50 366 28 144 147 58
2024/202511.820 377 1.145 623 1.419 3.848 1.853 258 416 638 445 410 388
2025/202610.849 1.112 1.778 1.246 990 1.146 418 1.467 656 746 764 414 112
Totale 37.832