MONTELEONE, ERMINIO
 Distribuzione geografica
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Continente #
NA - Nord America 16.037
EU - Europa 9.823
AS - Asia 5.949
SA - Sud America 1.264
AF - Africa 185
OC - Oceania 184
Continente sconosciuto - Info sul continente non disponibili 6
Totale 33.448
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Nazione #
US - Stati Uniti d'America 15.903
RU - Federazione Russa 3.453
IT - Italia 2.169
SG - Singapore 1.650
CN - Cina 1.444
HK - Hong Kong 1.078
BR - Brasile 1.038
IE - Irlanda 905
KR - Corea 695
PL - Polonia 644
SE - Svezia 564
UA - Ucraina 440
DE - Germania 430
VN - Vietnam 367
CH - Svizzera 323
FI - Finlandia 287
IN - India 245
GB - Regno Unito 199
AU - Australia 175
FR - Francia 171
NL - Olanda 90
ID - Indonesia 89
TR - Turchia 88
AR - Argentina 77
CA - Canada 52
MX - Messico 52
JO - Giordania 51
CI - Costa d'Avorio 47
BD - Bangladesh 40
EC - Ecuador 38
ZA - Sudafrica 33
CO - Colombia 32
ES - Italia 32
IQ - Iraq 32
JP - Giappone 32
PK - Pakistan 24
SC - Seychelles 24
BE - Belgio 23
PY - Paraguay 18
VE - Venezuela 17
UG - Uganda 16
UY - Uruguay 16
MA - Marocco 15
CL - Cile 13
SA - Arabia Saudita 13
UZ - Uzbekistan 12
DK - Danimarca 11
EG - Egitto 11
IL - Israele 11
PH - Filippine 11
GR - Grecia 10
PE - Perù 10
AT - Austria 9
CZ - Repubblica Ceca 9
NZ - Nuova Zelanda 9
PT - Portogallo 9
CR - Costa Rica 7
HR - Croazia 7
KE - Kenya 7
TH - Thailandia 7
TT - Trinidad e Tobago 7
AE - Emirati Arabi Uniti 6
BJ - Benin 6
IR - Iran 6
LB - Libano 6
MY - Malesia 6
NP - Nepal 6
RO - Romania 6
TN - Tunisia 6
AL - Albania 5
DO - Repubblica Dominicana 5
DZ - Algeria 5
EU - Europa 4
OM - Oman 4
SI - Slovenia 4
TW - Taiwan 4
AZ - Azerbaigian 3
BG - Bulgaria 3
BH - Bahrain 3
KG - Kirghizistan 3
LT - Lituania 3
NG - Nigeria 3
PA - Panama 3
RS - Serbia 3
AM - Armenia 2
BO - Bolivia 2
CY - Cipro 2
GA - Gabon 2
GT - Guatemala 2
JM - Giamaica 2
KZ - Kazakistan 2
LV - Lettonia 2
ME - Montenegro 2
MT - Malta 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SV - El Salvador 2
A1 - Anonimo 1
BA - Bosnia-Erzegovina 1
Totale 33.424
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Città #
Santa Clara 4.737
Fairfield 1.274
Singapore 1.140
Ashburn 973
Dublin 904
Hong Kong 851
Chandler 794
Seoul 689
Warsaw 637
Jacksonville 625
Houston 576
Woodbridge 536
Cambridge 521
Seattle 484
Hefei 462
Wilmington 441
Florence 404
Bern 313
Beijing 302
Buffalo 271
Princeton 271
Lawrence 231
Altamura 226
Ann Arbor 212
Los Angeles 208
Moscow 171
Mumbai 171
Boston 170
Melbourne 155
Boardman 143
Dallas 143
Medford 138
Milan 132
Ho Chi Minh City 124
Kent 97
The Dalles 96
Rome 88
San Diego 86
São Paulo 79
San Jose 70
Hanoi 67
Izmir 57
Bologna 54
Clifton 51
New York 51
Munich 50
West Jordan 50
Shanghai 49
Norwalk 48
Abidjan 47
Chicago 47
Jakarta 47
Helsinki 45
Naples 43
Rio de Janeiro 40
Redondo Beach 38
Paris 37
Falls Church 35
Turin 33
Palermo 31
Andover 28
Dong Ket 28
Brasília 26
Lappeenranta 26
Hillsboro 25
Toronto 25
Redwood City 24
Turku 24
Tokyo 23
Brooklyn 22
Council Bluffs 22
Frankfurt am Main 22
Pune 22
Salerno 22
Verona 20
Belo Horizonte 19
Frankfurt Am Main 19
Porto Alegre 19
Curitiba 18
Johannesburg 17
London 17
Nanjing 17
Brussels 16
Guangzhou 16
Kampala 16
Catania 15
Fuzhou 15
Phoenix 15
Yubileyny 15
Auburn Hills 14
Bari 14
Guarulhos 14
Parma 14
Saint Petersburg 14
Amman 13
Goiânia 13
Montreal 13
Prato 13
Quito 13
Tianjin 13
Totale 21.606
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Nome #
Atlante sensoriale dei prodotti alimentari 413
Soluzioni blended per l’innovazione della didattica universitaria. L’esperienza dell’Ateneo di Firenze 339
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham 275
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 226
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 223
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 217
Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations 212
Temporal processing of olfactory stimuli during retronasal perception. 209
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting 208
Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population 201
How does it make you feel? A new approach to measuring emotions in food product experience 199
Emotional responses to branded and unbranded foods 197
Specificità sensoriale di vini Sangiovese prodotti in areali della Toscana 196
A systematic review of behavioural interventions promoting healthy eating among older people 188
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 188
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 187
Children’s selection of emojis to express food-elicited emotions in varied eating contexts 186
Sensory Properties of Under-Roasted Coffee Beverages 186
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents 186
Optimization of virgin olive oil quality in relation to fruit ripening and storage 184
A new approach in TDS data analysis: A case study on sweetened coffee 183
Come le proprietà sensoriali e il branding influenzano le emozioni e il gradimento: il caso dei detersivi per capi delicati 183
Caffeine metabolism rate influences coffee perception, preferences and intake 182
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 182
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 181
Exploring influences on food choice in a large population sample: The Italian Taste project 178
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 175
Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham 173
Prediction of perceived astringency induced by phenolic compounds. 170
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue 170
Prediction of perceived astringency induced by phenolic compounds II: criteria for panel selection and preliminary application on wine samples. 168
The Meaning of Emoji to Describe Food Experiences in Pre-adolescents 168
A methodological approach to the selection of Saccharomyces cerevisiae wine strains 165
Descrizione delle proprietà sensoriali della Vernaccia di San Gimignano: definizione della scheda di prodotto 164
Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion. 162
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. 162
Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails 161
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
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 159
Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products 157
Investigating preferred coffee consumption contexts using open-ended questions 157
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 156
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
Astringency Perception and Heritability Among Young Finnish Twins 155
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 154
Research challenges and methods to study food preferences in school-aged children: A review of the last 15 years 153
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 153
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 153
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 151
Attitudes to Food In Italy: Evidences From Italian Taste Project 151
Participant-Defined Questionnaire (EmoSemio) 150
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 150
Consumer expectations for sensory properties in virgin olive oils. 149
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay 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 149
Influence of information about manufactoring process on beer acceptability 148
Sensory food science in the changing society: Opportunities, needs, and challenges 147
Global Profile: Going beyond liking to better understand product experience 147
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits 146
Hedonic ratings and consumption of school lunch among preschool children 146
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies 146
Sensory profile description of Mozzarella cheese and its relationship with consumer preference 146
Individual differences in starchy food consumption: the application of preference mapping 145
Individual astringency responsiveness affects the acceptance of phenol-rich foods 145
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil 145
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 145
Profilo Dinamico di Biscotti alla mandorle in relazione con la preferenza dei consumatori 144
Saper capire e regolare le proprie emozioni: evidenze dalle neuroscienze 144
Nuova Rappresentazione grafica del profilo dinamico dei prodotti alimentari 144
A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector 144
Remote testing: Sensory test during Covid-19 pandemic and beyond 144
Sensory Evaluation of Young Goat Meat 143
Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption 143
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents 143
The first European conference on sensory science of foodand beverages ‘‘a sense of identity’’ 142
Rapid extraction and determination of phenols in extra virgin olive oil 141
Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis 141
Responses to extra virgin olive oils in consumers with varying commitment to oils 141
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area 140
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response 140
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study 140
Chemosensory quality and intensity reflected in implicit affective responses 139
The impact of individual variations in taste sensitivity on coffee perceptions and preferences 139
Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain 139
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns 139
Methodological approach to evaluate the eff ects of age at slaughterand storage temperature and time on sensory profile of lamb meat 138
Development and validation of a quantitative frame of reference for meat sensory evaluation 137
Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents 137
Perception of Starchy Food Dishes: Application of the Repertory Grid Method 136
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein 136
Perceived astringency in wine: a predictive model 135
Personality traits and gender influence liking and choice of food pungency 135
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers 134
The effect of phenolic astringent stimuli on saliva protein profile 133
Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil 133
Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation 133
Optimisation of Extra Virgin Olive Oil Quality 133
Chemical and sensory characterization of monocultivar extra-virgin olive oils 133
Danish adolescents like their vegetables fresh rather than frozen or canned 133
Totale 16.445
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Categoria #
all - tutte 92.688
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 92.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.136 0 0 0 0 0 0 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
2024/202511.846 380 1.147 626 1.421 3.852 1.854 262 419 640 446 410 389
2025/20266.771 1.115 1.782 1.249 991 1.146 418 70 0 0 0 0 0
Totale 33.815