SPINELLI, SARA
 Distribuzione geografica
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Continente #
NA - Nord America 7.280
EU - Europa 4.880
AS - Asia 3.554
SA - Sud America 787
Continente sconosciuto - Info sul continente non disponibili 241
AF - Africa 142
OC - Oceania 47
Totale 16.931
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Nazione #
US - Stati Uniti d'America 7.131
IT - Italia 1.837
RU - Federazione Russa 1.333
CN - Cina 991
SG - Singapore 867
BR - Brasile 616
VN - Vietnam 422
HK - Hong Kong 414
PL - Polonia 404
KR - Corea 317
IE - Irlanda 282
FR - Francia 222
CH - Svizzera 143
SE - Svezia 130
BD - Bangladesh 124
DE - Germania 122
FI - Finlandia 103
IN - India 97
ID - Indonesia 84
CA - Canada 80
NL - Olanda 75
GB - Regno Unito 65
JP - Giappone 59
AR - Argentina 55
AU - Australia 39
JO - Giordania 36
MX - Messico 29
CO - Colombia 28
ZA - Sudafrica 28
ES - Italia 26
EC - Ecuador 25
NG - Nigeria 25
TR - Turchia 25
UA - Ucraina 24
CI - Costa d'Avorio 19
PT - Portogallo 19
PH - Filippine 17
PK - Pakistan 17
VE - Venezuela 17
UG - Uganda 16
PY - Paraguay 15
CL - Cile 13
IQ - Iraq 13
MA - Marocco 11
AT - Austria 10
BE - Belgio 10
BY - Bielorussia 10
DK - Danimarca 10
GR - Grecia 9
PE - Perù 9
UZ - Uzbekistan 9
EG - Egitto 8
NZ - Nuova Zelanda 8
SA - Arabia Saudita 8
TN - Tunisia 8
BJ - Benin 7
RS - Serbia 7
UY - Uruguay 7
CZ - Repubblica Ceca 6
MY - Malesia 6
NP - Nepal 6
TT - Trinidad e Tobago 6
AL - Albania 5
DO - Repubblica Dominicana 5
IL - Israele 5
RO - Romania 5
BH - Bahrain 4
CR - Costa Rica 4
HR - Croazia 4
IR - Iran 4
JM - Giamaica 4
KE - Kenya 4
LT - Lituania 4
SI - Slovenia 4
SV - El Salvador 4
TH - Thailandia 4
TW - Taiwan 4
TZ - Tanzania 4
AZ - Azerbaigian 3
BG - Bulgaria 3
DZ - Algeria 3
GT - Guatemala 3
HN - Honduras 3
KG - Kirghizistan 3
SC - Seychelles 3
AE - Emirati Arabi Uniti 2
BO - Bolivia 2
CY - Cipro 2
KW - Kuwait 2
KZ - Kazakistan 2
LI - Liechtenstein 2
LY - Libia 2
PR - Porto Rico 2
PS - Palestinian Territory 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BM - Bermuda 1
BQ - ???statistics.table.value.countryCode.BQ??? 1
BS - Bahamas 1
Totale 16.672
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Città #
Santa Clara 2.225
Ashburn 737
Singapore 684
Fairfield 424
Warsaw 395
Hong Kong 337
Seoul 311
Dublin 282
Florence 264
Hefei 253
Milan 238
San Jose 215
Woodbridge 199
Beijing 184
Houston 180
Cambridge 172
Seattle 171
Chandler 163
Council Bluffs 154
Rome 147
Bern 140
Dallas 138
Ho Chi Minh City 137
Wilmington 128
Los Angeles 118
Moscow 99
Lawrence 98
Altamura 94
Lauterbourg 89
Buffalo 87
Hanoi 86
New York 85
Princeton 75
Naples 71
The Dalles 69
Kent 64
Ann Arbor 58
Mumbai 54
Chicago 53
São Paulo 53
Boston 52
Bologna 47
Turin 47
Helsinki 44
Tokyo 44
Jakarta 40
Clifton 37
Medford 36
Munich 32
Shanghai 30
Melbourne 29
Dong Ket 28
San Diego 28
Boardman 27
Rio de Janeiro 25
Abuja 24
Lappeenranta 24
Paris 24
Toronto 23
Turku 23
Figino 22
Palermo 21
Guangzhou 20
Abidjan 19
Frankfurt am Main 19
Redondo Beach 18
Bari 17
Haiphong 17
Falls Church 16
Kampala 16
Brasília 15
Brescia 15
Brooklyn 15
Nanjing 15
Norwalk 15
Atlanta 14
Johannesburg 14
Modena 14
Orem 14
Verona 14
Venice 13
Belo Horizonte 12
Catania 12
Da Nang 12
Genoa 12
Porto Alegre 12
Groningen 11
London 11
Macerata 11
Nuremberg 11
Parma 11
Xi'an 11
Arezzo 10
Bengaluru 10
Campinas 10
Curitiba 10
Falkenstein 10
Hillsboro 10
Minsk 10
Phoenix 10
Totale 10.744
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Nome #
Atlante sensoriale dei prodotti alimentari 492
Quando il gradimento non basta. Le emozioni come chiave per una miglior comprensione della performance di prodotto 286
Emozioni, benessere e piacere nell’esperienza di prodotto. What’s new? 278
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 245
Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food 240
Emotional responses to branded and unbranded foods 229
How does it make you feel? A new approach to measuring emotions in food product experience 226
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
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
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 205
Exploring influences on food choice in a large population sample: The Italian Taste project 197
Bibliometric analysis of the scientific production in forestry-related scientific fields 196
Investigating preferred coffee consumption contexts using open-ended questions 191
The Meaning of Emoji to Describe Food Experiences in Pre-adolescents 190
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
A tavola non si invecchia -Strategie creative per un appetito buono e un Buon Appetito! 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
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties 181
Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits 179
Attitudes to Food In Italy: Evidences From Italian Taste Project 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
Atti del VI Convegno Nazionale Società Italiana di Scienze Sensoriali 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
Consumer categorization of plant-based dishes: implications for promoting vegetable consumption 173
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
Arousal and the modulation of sensory experience: evidence from food-related emotions 168
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies 168
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
Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic 165
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 165
Healthier eating: Covid-19 disruption as a catalyst for positive change 165
Global Profile: Going beyond liking to better understand product experience 164
Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails 163
Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples 163
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal panel addestrato e il giudizio dei consumatori 159
Consumer Perception of Italian PDO cured hams: When “sensory” does matter in consumer perception of Typical food products 157
What do we know about the sensory drivers of emotions in foods and beverages? 157
Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system 156
Personality traits and gender influence liking and choice of food pungency 156
ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy 156
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project 155
Relationship between odor intensity estimates and COVID-19 prevalence prediction in a Swedish population 153
Capturing the sensory and emotional dynamics of cosmetic creams during usage: A temporal dominance approach 152
Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation 150
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 150
The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails 150
Emotion Measurements and Application to Product and Packaging Development 149
Investigating the Culinary Use of Olive Oils 149
Semiotics and Sensory Sciences: Meaning Between Texts and Numbers 148
Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation 147
Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework 146
Beverages in context 145
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness 143
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms 143
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 142
Methods for fungiform papillae assessment: A collaborative study among European research units 140
Food Preferences and Obesity 139
The relationship between disgust sensitivity and BMI: is the food disgusting or am I? 138
Un approccio implicito per la valutazione delle attitudini verso piatti a base vegetale e animale 138
Determining individual variation in ability to discriminate: factors affecting responsiveness and performance 137
Ripensare la comunicazione della diversità sensoriale degli oli extra vergini d’oliva toscani: il profilo culinario e emozionale 137
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 137
Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach 133
Emotional Responses to Products 133
Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties 132
Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach 131
Remote testing for PROP taster status assessment using solutions and paper disks 129
A Semiotic Approach in Analyzing Consumer Perception of food by using the Repertory Grid Method. 8th Pangborn Sensory Science Symposium. 127
Implicit measure of emotional responses to fabric textures: an original approach based on the Affect Misattribution Procedure 127
Interventions based on sensory-hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment 125
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions 125
Emotion-Picture Questionnaires (Emoji) 125
Implications of the science of emotion for applied research: Comments on Prescott (2017) 123
Liking for saltiness is associated with preference for fattier and more caloric foods 120
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness 119
Distinct sensory hedonic functions for sourness in adults 118
Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents 115
Determinanti del contesto di consumo preferito in relazione alle differenze individuali. Un approccio all’analisi di risposte a domande aperte 113
Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products 112
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits 111
Global profile: interviste online e home test per comprendere più a fondo l’esperienza del consumatore dagli aspetti sensoriali alle emozioni e all’appropriatezza dei contesti 111
Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample 102
Emotions elicited by foods 102
La qualità percepita dei prosciutti crudi a DOP 100
More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA 93
Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences 90
Totale 16.331
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Categoria #
all - tutte 46.271
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 46.271
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022523 0 35 71 25 26 36 14 42 37 26 61 150
2022/20231.261 135 236 52 50 53 186 175 48 115 15 38 158
2023/2024814 34 59 115 61 57 89 32 143 20 69 103 32
2024/20255.377 173 427 244 573 1.685 931 141 170 272 276 224 261
2025/20266.361 496 786 767 808 565 193 613 305 366 371 290 801
2026/2027491 309 182 0 0 0 0 0 0 0 0 0 0
Totale 16.931