IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

BURATTI, SUSANNA
 Distribuzione geografica
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Continente #
NA - Nord America 8.036
EU - Europa 7.590
AS - Asia 6.178
SA - Sud America 629
AF - Africa 149
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 6
Totale 22.618
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Nazione #
US - Stati Uniti d'America 7.827
IT - Italia 2.282
GB - Regno Unito 2.010
CN - Cina 1.898
SG - Singapore 1.856
SE - Svezia 650
DE - Germania 608
RU - Federazione Russa 546
HK - Hong Kong 477
BR - Brasile 438
IN - India 423
FR - Francia 319
VN - Vietnam 313
BD - Bangladesh 269
KR - Corea 220
NL - Olanda 220
TR - Turchia 209
UA - Ucraina 198
IE - Irlanda 183
FI - Finlandia 139
CA - Canada 110
DK - Danimarca 96
ID - Indonesia 90
EU - Europa 80
JP - Giappone 72
CO - Colombia 70
PH - Filippine 58
PL - Polonia 51
MX - Messico 49
PK - Pakistan 48
ES - Italia 44
AR - Argentina 41
MY - Malesia 41
CH - Svizzera 40
TH - Thailandia 32
BE - Belgio 30
IR - Iran 28
CI - Costa d'Avorio 25
EG - Egitto 25
AU - Australia 24
GR - Grecia 24
ZA - Sudafrica 24
RO - Romania 23
EC - Ecuador 22
IQ - Iraq 22
AT - Austria 21
CZ - Repubblica Ceca 20
SA - Arabia Saudita 18
IL - Israele 17
GH - Ghana 16
PE - Perù 16
PT - Portogallo 16
CL - Cile 15
JM - Giamaica 15
UZ - Uzbekistan 14
TW - Taiwan 13
MA - Marocco 12
SC - Seychelles 11
BG - Bulgaria 10
PY - Paraguay 10
HR - Croazia 8
LT - Lituania 8
HU - Ungheria 7
KE - Kenya 7
OM - Oman 7
VE - Venezuela 7
AE - Emirati Arabi Uniti 6
CR - Costa Rica 6
KG - Kirghizistan 6
KZ - Kazakistan 6
NP - Nepal 6
TT - Trinidad e Tobago 6
UY - Uruguay 6
AL - Albania 5
AZ - Azerbaigian 5
EE - Estonia 5
ET - Etiopia 5
NO - Norvegia 5
NZ - Nuova Zelanda 5
PA - Panama 5
SN - Senegal 5
TN - Tunisia 5
AO - Angola 4
BO - Bolivia 4
CY - Cipro 4
JO - Giordania 4
LB - Libano 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
A1 - Anonimo 3
BY - Bielorussia 3
HN - Honduras 3
LK - Sri Lanka 3
MK - Macedonia 3
NG - Nigeria 3
BB - Barbados 2
DO - Repubblica Dominicana 2
GE - Georgia 2
NI - Nicaragua 2
PS - Palestinian Territory 2
Totale 22.665
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Città #
Southend 1.735
Boydton 1.681
Singapore 1.117
Milan 748
Ashburn 589
Hong Kong 447
Chandler 415
San Jose 361
Beijing 350
Council Bluffs 267
Seattle 241
Dallas 224
Wilmington 216
Princeton 210
Santa Clara 203
Brooklyn 202
Dublin 179
Los Angeles 174
Mountain View 169
Jacksonville 154
Hefei 146
Fairfield 136
Bengaluru 123
Ann Arbor 119
Nanjing 114
Dearborn 113
Rome 111
Houston 108
Moscow 101
Boardman 97
Woodbridge 94
Ho Chi Minh City 92
Redmond 92
Lauterbourg 90
New York 90
Buffalo 84
Hanoi 82
Guangzhou 74
Des Moines 69
Cambridge 68
Hangzhou 63
Jinan 58
Frankfurt am Main 54
Bologna 53
Sakarya 52
Seoul 52
Serra 52
Shanghai 52
Tokyo 52
Columbus 50
Berlin 47
Phoenix 47
Bogotá 46
Andover 45
Somerville 45
Istanbul 44
Redwood City 44
Turin 43
Hebei 41
Shenyang 41
Helsinki 38
Medford 37
Munich 35
Nanchang 34
Jakarta 33
Roxbury 33
The Dalles 32
Tianjin 32
London 30
Kuala Lumpur 29
São Paulo 29
Cangzhou 28
Grafing 26
Naples 26
Shenzhen 26
Changsha 25
Parma 25
Zhengzhou 25
Abidjan 24
Bari 23
Brussels 23
Chicago 23
Falls Church 23
Fuzhou 23
Lahore 23
Mumbai 23
Padova 23
Hyderabad 21
Margão 21
Ningbo 21
Fremont 20
Ottawa 20
Sunnyvale 20
Brescia 19
Cairo 19
Florence 18
Odernheim 18
San Diego 18
Toronto 18
Warsaw 18
Totale 13.668
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Nome #
Effect of packaging on volatile profiles of mulberry tea 2.017
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 613
Authentication of food products by non destructive testing based on sensor array 417
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches 401
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life 357
Caratterizzazione di pasta integrale commerciale mediante approcci multidisciplinari utili alla definizione della sua qualità 343
Autenticazione di oli extravergini di oliva DOP mediante naso elettronico e lingua elettronica 336
Sensorial properties vs chemical composition of green and black teas 325
Tecniche innovative combinate "naso elettronico" e "lingua elettronica" per la predizione di descrittori sensoriali di vini rossi secchi mediante l'uso degli Algoritmi Genetici 292
Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense) 291
Valorizzazione e ottimizzazione delle filiere viticola e frutticola valtellinesi attraverso sistemi innovativi in postraccolta e trasformazioni ad alta qualità (VALORVì) 290
Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue 278
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 269
Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis 252
The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition 252
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach 250
Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils 250
Enriching gluten-free rice pasta with soybean and sweet potato flours 248
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 246
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems 244
Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of Genetic Algorithms regression models 243
Detection of ovarian cancer through exhaled breath by electronic nose : a prospective study 241
Analisi della freschezza di Valerianella locusta Laterr. di IV gamma mediante spettroscopia vis/NIR 237
NON-DESTRUCTIVE EVALUATION OF SWEET CHERRY (PRUNUS AVIUM L.) RIPENESS USING AN ELECTRONIC NOSE 236
Application of Electronic Nose and Infrared Thermography to detect physiological disorders on apples (Golden Delicious and Stark Delicious 235
A new method for the evaluation of the “Antioxidant Power” of wines 233
Evaluation of the Optimal Cooking Time of Rice by Using FT-NIR Spectroscopy and Electronic Nose 230
Sprouting as a pre-processing for producing quinoa-enriched bread 228
Soybean-enriched snacks based on African rice 227
Nicotine fast dissolving films made of maltodextrins: a feasibility study 227
Evaluation of Different Storage Conditions on Rice Germ Shelf Life by FT-NIR Spectroscopy and ENose 227
Diclofenac fast-dissolving film : suppression of bitterness by a taste-sensing system 225
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life 224
Electronic nose and visible-near infrared spectroscopy in fruit and vegetable monitoring 221
Characterization of ready-to-eat baby foods based on fermented African rice 221
Electronic Nose as a Non-Destructive Tool to Evaluate the Fruit Ripeness and to Discriminate among Cultivars 214
Tecniche innovative combinate “naso elettronico” e “lingua elettronica” per la predizione di descrittori sensoriali di vini rossi secchi mediante l’uso degli Algoritmi Genetici 213
Production and characterization of enriched pasta based on African rice 211
A new HPLC method for the determination of polyphenols in wine that uses non aggressive eluent and a coupled revelation system 210
Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family 208
Phytochemical and sensorial characterization of Hyssopus officinalis subsp. aristatus (godr.) Nyman (Lamiaceae) by GC-MS, HPLC-UV/DAD, spectrophotometric assays and e-nose with aid of chemometric techniques 207
Kinetic approach to aroma and structure changes during strawberry osmodehydration 206
A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions 205
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 205
Application of electronic senses to characterize expresso coffees brewed with different thermal profiles 203
Setting-up of a simplified handheld optical device for decay detection in fresh-cut Valerianella locusta L. 200
Defining the Overall Quality of Cowpea-Enriched Rice-Based Breakfast Cereals 200
Evaluation by an electronic nose of olive oil oxidation during storage 199
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 197
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 195
Using germinated grains as a breadmaking ingredient 193
Electronic nose as a non-destructive tool to characterize peach cultivars and to monitor their ripening stage during shelf life 191
Varietal discrimination of coffee by NIR spectroscopy and electronic tongue 189
Discrimination of arabica natural, arabica washed and robusta coffee through NIR spectroscopy and artificial tongue analysis 188
Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue 186
Characterization and Classification of Italian Barbera Wines by Using an Electronic Nose and an Amperometric Electronic Tongue 185
Monitoring of fresh-cut Valerianella locusta Laterr. shelf life by electronic nose and VIS-NIR spectroscopy 184
Monitoraggio del decadimento qualitativo di Valerianella di IV gamma durante la shelf life mediante naso elettronico, spettroscopia vis/NIR e progettazione di un sistema ottico semplificato 183
Shelf life of Crescenza cheese as measured by electronic nose 180
Application of the electronic nose in olive oil analyses 180
The application of intelligent sensor array for air pollution control in the food industry 177
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 177
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization 174
Comparison of polyphenolic composition and antioxidant activity of wild Italian bluberries and some cultivated varieties 171
Electronic Nose investigation of strawberry aroma changes during osmotic dehydration 170
Polyphenolic content and sensory profile assessed by e-nose and e-tongue of an orange juice fortified with polyphenol-enriched extracts using Natural Deep Eutectic Solvents 169
Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts 169
Alcoholic fermentation using electronic nose and electronic tongue 169
Maltodextrin fast dissolving film containing nicotin: a feasibility study 167
Shelf life of olive oils evalutated by conventional and e-senses analyses 167
Physical and rheological approaches for defining the overall quality of cowpea-enriched breakfast cereals 165
Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis 164
Effects of new packaging solutions on the shelf-life of fresh raspberries 163
Studio di fattibilità di un sistema ottico semplificato per il monitoraggio della freschezza di Valerianella locusta L. in IV gamma 161
Amperometric detection of carbohydrate and thiols by using a glassy carbon electrode coated with Co oxide/multi-wall carbon nanotubes catalytic system 159
Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometric 159
Detecting of fruit ripeness in the orchard, packing house and retail store of the future 157
Molecular and sensory approaches to the characterization of soybean-enriched rice-based snacks 157
Diclofenac fast dissolving film: suppression of bitterness by a taste-sensing system 157
The unusual taste and smell of Perilla frutescens : how do European assessors perceive it? 156
Structural and nutritional quality of blueberries as affected by controlled atmosphere storage 155
Geographical characterization of wine and olive oil by means of CAIMAN (Classification and Influence Matrix Analysis) 153
Progress in quality assessment of Italian saffron 150
Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods 149
Monitoring of Alcoholic Fermentation Using NIR and MIR Spectroscopy combined with Electronic Nose and Electronic Tongue 149
Smell and taste of Perilla frutescens described by sensory and instrumental evaluation 148
Fast dissolving film containing bitter drugs 146
Seafood freshness: e-nose data for classification purposes 146
E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin 143
Electrochemical sensor detecting free sulphydryl groups: evaluation of milk heat treatment 142
Correlazione multivariata tra gli attributi sensoriali di nove campioni di vino rosso e le determinazioni strumentali con il naso e la lingua elettronica 139
SHELF LIFE MONITORING OF FRESH-CUT VALERIANELLA LOCUSTA LATERR USING NON-DESTRUCTIVE TECHNIQUES 139
Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution and processing time 136
Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage 136
Microdialysis-bioreactor for on-line monitoring of glucose in food samples 134
Innovazione nell'applicazione della micro e macrosensoristica non distruttiva per la selezione qualitativa e la conservabilità degli ortofrutticoli 133
Gas and liquid sensors for quality control in food processing 133
Simultaneous determination of glucose and galactose in dairy products by two parallel amperometric biosensors 132
Electrochemical sensors for food authentication 127
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat : effect on taste and flavor assessed by e-senses in relation to phenolic compounds 126
Totale 22.482
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Categoria #
all - tutte 57.996
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 57.996
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021128 0 0 0 0 0 0 0 0 0 0 0 128
2021/20221.451 90 98 44 121 153 94 122 61 142 107 125 294
2022/20231.797 264 187 162 188 196 316 73 95 163 28 87 38
2023/20242.735 44 97 51 71 218 62 51 64 24 67 1.810 176
2024/20252.955 125 301 91 247 260 83 107 322 141 276 317 685
2025/20266.071 574 420 612 506 616 423 618 320 687 549 575 171
Totale 23.713