IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

LAUREATI, MONICA
 Distribuzione geografica
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Continente #
EU - Europa 10.063
NA - Nord America 5.514
AS - Asia 3.296
SA - Sud America 205
OC - Oceania 146
AF - Africa 69
Continente sconosciuto - Info sul continente non disponibili 2
Totale 19.295
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Nazione #
US - Stati Uniti d'America 5.432
GB - Regno Unito 3.656
IT - Italia 3.242
CN - Cina 1.136
SG - Singapore 692
SE - Svezia 599
DE - Germania 533
RU - Federazione Russa 398
FR - Francia 318
IN - India 308
IE - Irlanda 247
TR - Turchia 247
KR - Corea 229
NL - Olanda 173
UA - Ucraina 159
DK - Danimarca 139
ID - Indonesia 106
PH - Filippine 106
FI - Finlandia 105
BR - Brasile 104
ES - Italia 97
AU - Australia 90
BE - Belgio 82
HK - Hong Kong 76
JP - Giappone 69
MY - Malesia 66
NZ - Nuova Zelanda 56
EU - Europa 49
VN - Vietnam 49
CH - Svizzera 48
PL - Polonia 43
CO - Colombia 42
GR - Grecia 40
TW - Taiwan 40
TH - Thailandia 37
CA - Canada 36
MX - Messico 35
PS - Palestinian Territory 35
PK - Pakistan 32
PT - Portogallo 32
IR - Iran 29
CZ - Repubblica Ceca 24
AT - Austria 23
HR - Croazia 19
PE - Perù 17
AR - Argentina 16
RO - Romania 16
HU - Ungheria 14
NO - Norvegia 14
CL - Cile 12
GH - Ghana 12
ET - Etiopia 10
IL - Israele 10
NG - Nigeria 10
SC - Seychelles 10
SK - Slovacchia (Repubblica Slovacca) 9
ZA - Sudafrica 9
EC - Ecuador 8
RS - Serbia 8
EG - Egitto 6
BD - Bangladesh 5
BG - Bulgaria 5
BA - Bosnia-Erzegovina 4
EE - Estonia 4
KE - Kenya 4
SY - Repubblica araba siriana 4
UY - Uruguay 4
UZ - Uzbekistan 4
CM - Camerun 3
DO - Repubblica Dominicana 3
DZ - Algeria 3
LK - Sri Lanka 3
LT - Lituania 3
MT - Malta 3
SA - Arabia Saudita 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BT - Bhutan 2
CY - Cipro 2
GP - Guadalupe 2
IS - Islanda 2
JO - Giordania 2
MU - Mauritius 2
PA - Panama 2
TT - Trinidad e Tobago 2
BN - Brunei Darussalam 1
BO - Bolivia 1
BY - Bielorussia 1
HN - Honduras 1
KZ - Kazakistan 1
LI - Liechtenstein 1
MC - Monaco 1
MQ - Martinica 1
NP - Nepal 1
QA - Qatar 1
SI - Slovenia 1
VE - Venezuela 1
Totale 19.344
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Città #
Southend 3.382
Milan 900
Singapore 519
Fairfield 516
Chandler 407
Seattle 398
Wilmington 340
Ashburn 294
Princeton 285
Beijing 244
Woodbridge 243
Dublin 229
Cambridge 223
Houston 212
Ann Arbor 158
Mountain View 158
Rome 151
Dearborn 144
Santa Clara 138
Jacksonville 136
Nanjing 124
Redwood City 109
Bengaluru 99
Redmond 94
Des Moines 89
Istanbul 74
Boardman 72
Bologna 68
Berlin 63
Serra 58
Medford 56
Jinan 53
Shanghai 53
Jakarta 52
Roxbury 51
Turin 48
Phoenix 46
Florence 43
Andover 41
Bogotá 41
Seoul 41
Sakarya 40
San Diego 40
Shenyang 39
Wageningen 38
Nanchang 37
Guangzhou 36
Parma 33
Somerville 32
Verona 31
Hong Kong 30
Fuzhou 28
Hangzhou 28
Los Angeles 26
Padova 26
Palermo 26
Auckland 25
Athens 24
Bari 24
Naples 24
Changsha 23
Hebei 23
Brussels 22
Bühl 22
Hyderabad 22
Paris 22
Melbourne 20
Zhengzhou 20
Hamburg 19
Jiaxing 19
Taichung 19
Kunming 18
Eitensheim 17
Tokyo 17
Udine 17
Amsterdam 16
Bangkok 16
Kuala Lumpur 16
Modena 16
Catania 15
Central District 15
Geumjeong-gu 15
Hefei 15
Helsinki 15
London 15
New York 15
Genoa 14
Ghent 14
Ho Chi Minh City 14
Mumbai 14
Nellore 14
Tianjin 14
Chennai 13
Falls Church 13
Fremont 13
Lanzhou 13
Lima 13
Madrid 13
Napoli 13
Amherst 12
Totale 11.695
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Nome #
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review 758
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 517
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 510
Ambient odor exposure affects food intake and sensory specific appetite in obese women 504
School children preferences for fish formulations : the impact of child and parental food neophobia 484
Insetti nel piatto: cosa ne pensa il consumatore? 475
Effect of Fiber Information on Consumer's Expectation and Liking of Wheat Bran Enriched Pasta 455
Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia 398
Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes 379
Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 358
Impact of ambient odors on food intake, saliva production and appetite ratings 310
Assessing childhood food neophobia : validation of a scale in Italian primary school children 308
Sostenibilità e aspettative sensoriali : ruolo dell’informazione sui giudizi di preferenza del consumatore finale 306
Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample 251
Perceptive, psychological and behavioural determinants of obesity 216
New insights into the relationship between taste perception and oral microbiota composition 213
Variety in snack servings as determinant for acceptance in school children 211
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 203
Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 202
Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors 197
Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis 194
Exploring Sicilian Consumers’ Preference of Typical Modica Chocolate 188
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population 182
Utilizzo del metodo time-intensity per la percezione delle proprieta’ sensoriali di dolcificanti 177
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 175
Research challenges and methods to study food preferences in school-aged children : A review of the last 15 years 174
Food neophobia and liking for fruits and vegetables are not related to excess weight in Italian children 171
Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications 171
Taste sensitivity in weight excess and management 168
Politiche e comportamenti del consumatore : valutazione qualitativa e sensoriale del vino rosso sangiovese ottenuto da agricoltura biologica e tradizionale 168
Exploring associations between interindividual differences in taste perception, oral microbiota composition, and reported food intake 167
Learning and retention time effect on memory for sweet taste in children 161
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 161
Effect of fiber and protein-enriched pasta formulations on satiety-related sensations and afternoon snacking in Italian healthy female subjects 160
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 157
School-based intervention with children : peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables 156
Neofobia alimentare, gradimento e stato nutrizionale nei bambini: esiste una relazione? 156
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 156
Application of the check-all-that-apply method (CATA) to get insights on children's drivers of liking of fiber-enriched apple purees 155
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 154
The revival of lupin : outcomes of the XIV International Lupin Conference 153
BMI and gender related differences in cross-modal interaction and liking of sensory stimuli 153
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 152
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 150
Il ruolo della memoria alimentare nello studio del consumatore 146
Sustainability and organic production : how information influences consumer’s expectation and preference for yogurt 146
New sustainable protein sources : Consumers' willingness to adopt insects as feed and food 146
Food perception with age and its relationship with consumer liking and memory 142
I sapori coreani spiegati agli italiani : un esperimento di "pranzo didattico" sui concetti di "umami" e "kokumi" 141
How do Italian and Korean consumers perceive the same food? The case of Perilla frutescens 140
Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes 140
Il paradosso dell’onnivoro 138
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 138
Cross-national differences in child food neophobia : a comparison of five European countries 136
Sensory characterization of the typical chocolate of Modica 134
Food odors influence behavioral and physiological parameters of human eating behavior 130
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 128
Isovanillic Sweeteners : Sensory Evaluation and In Vitro Assays with Human Sweet Taste receptor 122
Influenza del concetto di sostenibilità sulle aspettative e sul giudizio di preferenza del consumatore: caso studio sullo yogurt 119
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 119
Il consumatore celiaco e le valutazioni sensoriali dei prodotti senza glutine : un caso studio : il pane in cassetta 115
Sensory acceptability of traditional food preparations by elderly people 114
More than sweeteners : Temporal perception of natural and synthetic sweeteners 114
Smell and taste of Perilla frutescens described by sensory and instrumental evaluation 114
Effect of education on food behaviour: A survey on 6-9 years old Italian children 114
Exploring influences on food choice in a large population sample : the Italian Taste project 113
Modulation of Fecal Clostridiales Bacteria and Butyrate by Probiotic Intervention with Lactobacillus paracasei DG Varies among Healthy Adults 112
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 112
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption : New Insights from a Large-Scale Study 112
Assessment of Lingual Tactile Sensitivity in Children and Adults : Methodological Suitability and Challenges 112
I dolcificanti isovanillici come additivi in formulazioni alimentari 111
Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries 111
Taste sensitivity, nutritional status and metabolic syndrome : implication in weight loss dietary interventions 109
The unusual taste and smell of Perilla frutescens : how do European assessors perceive it? 108
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children 108
Sensory evaluation as a marketing tool for retail industries 106
Gustatory sensitivity in overweight and obese patients attending a weight loss program 106
Sensory acceptability of traditional food preparations by elderly people 104
Different sensory aspects of a food are not remembered with equal acuity 103
Consumer’s expectation for Sangiovese red wines: influence of production area on hedonic judgements 103
Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits 103
Taste, flavor and texture memory: an incidental learning experiment on children, young and elderly people 102
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations 102
Shelf-life prediction of fresh blood orange juice 100
Effectiveness in reducing food nephobia and increasing acceptance in fruit and vegetable 100
Consumers’ attitude towards food by-products and novel technologies 99
Temporal perception of natural and synthetic sweeteners 97
Sovrappeso e obesità: fenomeni che è possibile indagare con un approccio sensoriale 97
Sensory and hedonic perception of gluten-free bread : comparison between celiac and non-celiac subjects 95
Sustainability and organic wine production 95
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 95
Incidental learning and memory for food varied in sweet taste in children 94
Cross-modal interactions for custard desserts differ in obese and normal weight Italian women 93
Qualitative and sensory evaluation of Sangiovese red wine obta ined from organically and conventionally grown grapes 91
Influence of sensory characteristics on food preference in young and elderly people 90
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 90
Unconscious odor exposure affects food intake and sensory specific appetite in obese subjects 89
Behavioral and perceptive determinants of obesity in italian adults 87
Le proprietà sensoriali della Perilla frutescens nei prodotti alimentari: percezione di consumatori italiani e coreani a confronto. 86
Come studiare il gradimento del consumatore? : metodi tradizionali e innovativi a confronto 85
Totale 17.470
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Categoria #
all - tutte 52.709
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 52.709
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.242 0 0 0 0 227 307 365 217 402 349 243 132
2020/20212.755 159 216 207 124 250 226 184 268 246 295 393 187
2021/20222.267 180 162 154 198 154 106 153 161 161 245 148 445
2022/20232.426 327 205 232 204 241 418 112 164 225 83 139 76
2023/20242.621 77 165 88 132 445 171 197 286 199 227 329 305
2024/20251.639 233 451 178 398 379 0 0 0 0 0 0 0
Totale 20.484