IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

LAUREATI, MONICA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 12.811
NA - Nord America 9.472
AS - Asia 8.903
SA - Sud America 939
AF - Africa 253
OC - Oceania 178
Continente sconosciuto - Info sul continente non disponibili 2
Totale 32.558
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.193
IT - Italia 4.364
GB - Regno Unito 3.805
SG - Singapore 2.550
CN - Cina 2.407
RU - Federazione Russa 737
DE - Germania 721
HK - Hong Kong 709
BR - Brasile 682
FR - Francia 641
SE - Svezia 616
VN - Vietnam 583
BD - Bangladesh 550
IN - India 470
NL - Olanda 395
KR - Corea 321
TR - Turchia 303
IE - Irlanda 274
FI - Finlandia 226
PH - Filippine 225
ID - Indonesia 195
UA - Ucraina 170
DK - Danimarca 144
JP - Giappone 139
ES - Italia 134
CA - Canada 132
AU - Australia 119
BE - Belgio 93
MX - Messico 89
PL - Polonia 86
MY - Malesia 81
AR - Argentina 76
CI - Costa d'Avorio 76
CO - Colombia 65
NZ - Nuova Zelanda 59
CH - Svizzera 56
PK - Pakistan 54
GR - Grecia 51
PT - Portogallo 51
EU - Europa 49
TH - Thailandia 45
TW - Taiwan 43
PS - Palestinian Territory 39
ZA - Sudafrica 39
AT - Austria 37
CZ - Repubblica Ceca 36
IQ - Iraq 36
IR - Iran 35
CL - Cile 30
EC - Ecuador 28
PE - Perù 27
RO - Romania 26
HR - Croazia 23
EG - Egitto 22
SA - Arabia Saudita 19
LT - Lituania 18
IL - Israele 17
NO - Norvegia 17
HU - Ungheria 16
ET - Etiopia 15
MA - Marocco 15
NG - Nigeria 14
RS - Serbia 14
VE - Venezuela 14
GH - Ghana 13
UZ - Uzbekistan 12
DZ - Algeria 11
UY - Uruguay 11
JO - Giordania 10
SC - Seychelles 10
SK - Slovacchia (Repubblica Slovacca) 10
JM - Giamaica 9
KE - Kenya 9
AZ - Azerbaigian 7
HN - Honduras 7
KZ - Kazakistan 7
LU - Lussemburgo 7
MU - Mauritius 7
TT - Trinidad e Tobago 7
BG - Bulgaria 6
DO - Repubblica Dominicana 6
EE - Estonia 6
LK - Sri Lanka 6
LV - Lettonia 6
TN - Tunisia 6
AL - Albania 5
BA - Bosnia-Erzegovina 5
CR - Costa Rica 5
GT - Guatemala 5
NP - Nepal 5
PY - Paraguay 5
SI - Slovenia 5
SY - Repubblica araba siriana 5
AE - Emirati Arabi Uniti 4
CY - Cipro 4
LB - Libano 4
PA - Panama 4
AM - Armenia 3
CM - Camerun 3
GP - Guadalupe 3
Totale 32.554
Salva come PNG Salva come JPEG
Città #
Southend 3.382
Singapore 1.540
Milan 1.070
Ashburn 918
Hong Kong 615
San Jose 575
Fairfield 516
Santa Clara 465
Beijing 455
Council Bluffs 410
Chandler 407
Seattle 404
Wilmington 341
Dallas 316
Princeton 286
Rome 255
Dublin 248
Woodbridge 243
Cambridge 224
Houston 221
Los Angeles 220
Hefei 200
Bengaluru 178
Ho Chi Minh City 177
New York 161
Ann Arbor 159
Mountain View 158
Lauterbourg 154
Dearborn 144
Hanoi 143
Jacksonville 142
Nanjing 130
Buffalo 118
Boardman 116
Moscow 113
Redwood City 109
Jakarta 107
Guangzhou 105
Seoul 105
Redmond 94
Istanbul 93
Des Moines 91
Bologna 87
Helsinki 87
Frankfurt am Main 84
Shanghai 81
Abidjan 76
Turin 73
Wageningen 73
Florence 69
Tokyo 68
Berlin 66
Phoenix 66
São Paulo 61
Medford 58
Serra 58
Jinan 55
Naples 53
Roxbury 51
Atlanta 50
Munich 49
Palermo 49
Bari 45
Bogotá 45
Cangzhou 43
Andover 41
Parma 41
Shenyang 41
Sakarya 40
San Diego 40
Nanchang 39
Changsha 37
Melbourne 37
Verona 36
Chicago 34
Columbus 34
The Dalles 34
Hangzhou 33
Tianjin 33
Somerville 32
Zhengzhou 31
Shenzhen 30
Fuzhou 29
Athens 28
Mumbai 28
Paris 28
Turku 27
Brussels 26
Hyderabad 26
London 26
Nuremberg 26
Padova 26
Vancouver 26
Auckland 25
Johannesburg 25
Modena 25
Rio de Janeiro 25
Amsterdam 24
Catania 24
Warsaw 24
Totale 18.436
Salva come PNG Salva come JPEG
Nome #
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review 936
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 613
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 587
Insetti nel piatto: cosa ne pensa il consumatore? 579
Ambient odor exposure affects food intake and sensory specific appetite in obese women 577
School children preferences for fish formulations : the impact of child and parental food neophobia 572
Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia 570
Assessing childhood food neophobia : validation of a scale in Italian primary school children 557
Effect of Fiber Information on Consumer's Expectation and Liking of Wheat Bran Enriched Pasta 513
Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 505
Impact of ambient odors on food intake, saliva production and appetite ratings 447
Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes 429
Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample 393
Sostenibilità e aspettative sensoriali : ruolo dell’informazione sui giudizi di preferenza del consumatore finale 356
School-based intervention with children : peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables 318
Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 318
New insights into the relationship between taste perception and oral microbiota composition 315
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 314
Variety in snack servings as determinant for acceptance in school children 299
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 299
Perceptive, psychological and behavioural determinants of obesity 290
Food neophobia and liking for fruits and vegetables are not related to excess weight in Italian children 279
Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors 268
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 266
Exploring Sicilian Consumers’ Preference of Typical Modica Chocolate 264
Exploring associations between interindividual differences in taste perception, oral microbiota composition, and reported food intake 261
Neofobia alimentare, gradimento e stato nutrizionale nei bambini: esiste una relazione? 257
Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis 254
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 253
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 250
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 248
Application of the check-all-that-apply method (CATA) to get insights on children's drivers of liking of fiber-enriched apple purees 246
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population 246
How do Italian and Korean consumers perceive the same food? The case of Perilla frutescens 242
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 241
Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes 237
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 236
Research challenges and methods to study food preferences in school-aged children : A review of the last 15 years 234
Taste sensitivity in weight excess and management 233
Effect of fiber and protein-enriched pasta formulations on satiety-related sensations and afternoon snacking in Italian healthy female subjects 232
Cross-national differences in child food neophobia : a comparison of five European countries 227
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 225
Utilizzo del metodo time-intensity per la percezione delle proprieta’ sensoriali di dolcificanti 223
BMI and gender related differences in cross-modal interaction and liking of sensory stimuli 223
Politiche e comportamenti del consumatore : valutazione qualitativa e sensoriale del vino rosso sangiovese ottenuto da agricoltura biologica e tradizionale 221
The revival of lupin : outcomes of the XIV International Lupin Conference 220
Modulation of Fecal Clostridiales Bacteria and Butyrate by Probiotic Intervention with Lactobacillus paracasei DG Varies among Healthy Adults 217
Learning and retention time effect on memory for sweet taste in children 211
Assessment of Lingual Tactile Sensitivity in Children and Adults : Methodological Suitability and Challenges 211
Sustainability and organic production : how information influences consumer’s expectation and preference for yogurt 210
Il ruolo della memoria alimentare nello studio del consumatore 209
Food odors influence behavioral and physiological parameters of human eating behavior 209
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 208
New sustainable protein sources : Consumers' willingness to adopt insects as feed and food 207
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption : New Insights from a Large-Scale Study 206
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 205
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations 200
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 199
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties 195
Taste perception profiles: unveiling their impact on dietary habits in a large population cohort 195
Food perception with age and its relationship with consumer liking and memory 193
I sapori coreani spiegati agli italiani : un esperimento di "pranzo didattico" sui concetti di "umami" e "kokumi" 189
Taste sensitivity, nutritional status and metabolic syndrome : implication in weight loss dietary interventions 189
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures 189
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review 187
Il paradosso dell’onnivoro 187
The taste palette: unraveling the effect of gender and savoury taste phenotypes on food acceptance, consumption and body mass index 186
Consumers’ attitude towards food by-products and novel technologies 185
Sensory characterization of the typical chocolate of Modica 184
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 184
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 183
Exploring influences on food choice in a large population sample : the Italian Taste project 181
I dolcificanti isovanillici come additivi in formulazioni alimentari 180
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization 178
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes 178
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children 178
Il consumatore celiaco e le valutazioni sensoriali dei prodotti senza glutine : un caso studio : il pane in cassetta 177
Isovanillic Sweeteners : Sensory Evaluation and In Vitro Assays with Human Sweet Taste receptor 173
Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries 168
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method 167
Gustatory sensitivity in overweight and obese patients attending a weight loss program 166
Sensory acceptability of traditional food preparations by elderly people 163
Understanding the perceptual and behavioural barriers influencing the acceptance of plant-based tuna analogues 162
Effect of education on food behaviour: A survey on 6-9 years old Italian children 161
Influenza del concetto di sostenibilità sulle aspettative e sul giudizio di preferenza del consumatore: caso studio sullo yogurt 160
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 159
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives 159
Advantages and pitfalls of the Rate-All-That-Apply method to characterize large and heterogenous wine samples 158
Does a high preference for salty stimuli reflect into less healthy eating food choices? 158
The unusual taste and smell of Perilla frutescens : how do European assessors perceive it? 158
Do children like fish? Perceptive and behavioral factors related to children’s acceptance of fish school formulations 158
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 158
Verso un’alimentazione sostenibile: profilazione degli atteggiamenti dei consumatori e loro attitudini verso prodotti vegetali analoghi del pesce 157
Sensory and hedonic perception of gluten-free bread : comparison between celiac and non-celiac subjects 157
Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ) 154
Shelf-life prediction of fresh blood orange juice 153
Taste, flavor and texture memory: an incidental learning experiment on children, young and elderly people 152
Studio delle determinanti sensoriali e comportamentali del gradimento di prodotti vegetali analoghi del pesce 151
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 151
The power of senses: savoury taste phenotypes influence food acceptance, consumption and body mass index in a large population cohort 150
Totale 25.536
Salva come PNG Salva come JPEG
Categoria #
all - tutte 85.618
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 85.618
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021187 0 0 0 0 0 0 0 0 0 0 0 187
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
2024/20254.967 233 451 178 398 527 249 207 530 323 451 461 959
2025/202610.269 860 674 918 782 896 601 1.119 616 1.202 875 1.053 673
Totale 34.081