PAGLIARINI, ANTONELLA
 Distribuzione geografica
Continente #
EU - Europa 15.606
NA - Nord America 9.280
AS - Asia 5.399
SA - Sud America 382
OC - Oceania 138
AF - Africa 110
Continente sconosciuto - Info sul continente non disponibili 8
Totale 30.923
Nazione #
US - Stati Uniti d'America 9.133
GB - Regno Unito 5.571
IT - Italia 4.409
CN - Cina 1.977
SE - Svezia 1.277
SG - Singapore 1.175
DE - Germania 939
RU - Federazione Russa 687
FR - Francia 483
TR - Turchia 478
IN - India 447
IE - Irlanda 431
UA - Ucraina 420
KR - Corea 358
NL - Olanda 298
FI - Finlandia 198
BR - Brasile 185
ID - Indonesia 169
VN - Vietnam 166
DK - Danimarca 150
ES - Italia 134
HK - Hong Kong 133
EU - Europa 131
CO - Colombia 108
GR - Grecia 108
AU - Australia 100
BE - Belgio 99
JP - Giappone 90
CA - Canada 72
PH - Filippine 63
RO - Romania 61
CH - Svizzera 60
MX - Messico 60
PL - Polonia 59
MY - Malesia 54
PS - Palestinian Territory 54
IR - Iran 50
PT - Portogallo 46
NZ - Nuova Zelanda 38
TH - Thailandia 32
PE - Perù 30
HR - Croazia 24
AR - Argentina 23
PK - Pakistan 23
NO - Norvegia 22
CZ - Repubblica Ceca 21
CL - Cile 20
TW - Taiwan 20
HU - Ungheria 19
AT - Austria 18
IL - Israele 16
BG - Bulgaria 15
EG - Egitto 15
SK - Slovacchia (Repubblica Slovacca) 15
IQ - Iraq 14
NG - Nigeria 14
GH - Ghana 13
GN - Guinea 12
SA - Arabia Saudita 12
UZ - Uzbekistan 11
ZA - Sudafrica 11
BD - Bangladesh 10
EC - Ecuador 10
DZ - Algeria 9
BA - Bosnia-Erzegovina 8
KZ - Kazakistan 8
RS - Serbia 8
JO - Giordania 7
SC - Seychelles 7
TN - Tunisia 7
CM - Camerun 6
MN - Mongolia 6
SN - Senegal 6
BH - Bahrain 5
ET - Etiopia 5
LT - Lituania 5
PA - Panama 5
A2 - ???statistics.table.value.countryCode.A2??? 4
AL - Albania 4
SY - Repubblica araba siriana 4
EE - Estonia 3
LK - Sri Lanka 3
MA - Marocco 3
SI - Slovenia 3
AE - Emirati Arabi Uniti 2
AM - Armenia 2
BO - Bolivia 2
CR - Costa Rica 2
GT - Guatemala 2
KG - Kirghizistan 2
LI - Liechtenstein 2
MD - Moldavia 2
ME - Montenegro 2
NP - Nepal 2
OM - Oman 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
Totale 31.036
Città #
Southend 5.115
Milan 1.127
Singapore 842
Chandler 806
Seattle 681
Fairfield 569
Ann Arbor 499
Wilmington 499
Princeton 489
Santa Clara 454
Beijing 422
Ashburn 420
Jacksonville 384
Dublin 383
Woodbridge 305
Mountain View 285
Cambridge 276
Houston 252
Nanjing 228
Redmond 206
Dearborn 179
Bengaluru 166
Rome 157
Des Moines 155
Redwood City 148
Serra 140
Boardman 129
Sakarya 116
Berlin 109
Shanghai 104
Andover 102
Jinan 100
Medford 98
Bogotá 96
Jakarta 93
Phoenix 80
Hong Kong 79
Shenyang 79
Dong Ket 77
Bologna 75
Istanbul 75
Athens 73
Roxbury 70
Turin 70
Nanchang 64
Changsha 63
Wageningen 52
Florence 51
Parma 50
Somerville 50
Hebei 49
Brussels 48
San Diego 44
Guangzhou 43
Hangzhou 42
Los Angeles 40
Genoa 38
Tianjin 37
Padova 36
Verona 36
Zhengzhou 36
Kunming 32
Paris 32
Bari 30
Eitensheim 30
Jiaxing 30
Fuzhou 29
Grafing 28
Lanzhou 28
New York 28
Bühl 27
Frankfurt am Main 27
Palermo 27
Hyderabad 26
Brescia 24
Lima 24
Melbourne 24
London 23
Naas 23
Mumbai 22
Naples 22
Nuremberg 22
Central District 21
Fremont 21
Helsinki 21
Taizhou 21
Udine 21
Ankara 20
Mexico 20
Modena 20
Ningbo 20
Seoul 19
São Paulo 19
Washington 19
Auburn Hills 18
Barcelona 18
Bitonto 18
Ho Chi Minh City 18
Budapest 17
Catania 17
Totale 18.497
Nome #
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 524
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 512
Ambient odor exposure affects food intake and sensory specific appetite in obese women 507
School children preferences for fish formulations : the impact of child and parental food neophobia 486
Effect of Fiber Information on Consumer's Expectation and Liking of Wheat Bran Enriched Pasta 456
Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia 410
Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes 381
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene, il metodo Peri 380
Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 376
Valutazione sensoriale : aspetti teorici, pratici e metodologici 348
Impact of ambient odors on food intake, saliva production and appetite ratings 327
Assessing childhood food neophobia : validation of a scale in Italian primary school children 325
A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment 321
Sostenibilità e aspettative sensoriali : ruolo dell’informazione sui giudizi di preferenza del consumatore finale 314
A rapid HPLC method for the determination of vitamine C in milk 310
Evaluation of a hedonic scaling method for measuring the acceptability of school lunches by children 255
Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample 254
The antioxidant activity of tomato : 3. Effects of processing technologies on oxidative and heat damage 248
An analytical approach to the evaluation of heat damage in commercial milks 236
Taste perception and oral microbiota are associated with obesity in children and adolescents 231
New insights into the relationship between taste perception and oral microbiota composition 219
Perceptive, psychological and behavioural determinants of obesity 218
Variety in snack servings as determinant for acceptance in school children 214
Emulsifying and foaming properties of sunflower protein derivatives 212
Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 211
Sostituti proteici a base di aminoacidi vs glicomacropeptide: accettabilità e palatabilità in pazienti fenilchetonurici 209
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 207
Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors 204
Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis 197
Alteration of taste perception, food neophobia and oral microbiota composition in children with food allergy 193
Exploring Sicilian Consumers’ Preference of Typical Modica Chocolate 193
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population 187
Re-use of viticulture waste: the case of unripe grapes for the development of new vegetal foods enriched with phenols 186
Chemical and physical characteristics of mare's milk 182
Exploring associations between interindividual differences in taste perception, oral microbiota composition, and reported food intake 180
Sensory and instrumental assessment of olive oil appearance 179
Utilizzo del metodo time-intensity per la percezione delle proprieta’ sensoriali di dolcificanti 178
Research challenges and methods to study food preferences in school-aged children : A review of the last 15 years 177
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 176
Food neophobia and liking for fruits and vegetables are not related to excess weight in Italian children 175
Politiche e comportamenti del consumatore : valutazione qualitativa e sensoriale del vino rosso sangiovese ottenuto da agricoltura biologica e tradizionale 173
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 173
A model to predict shelf-life in air and darkness of cut,ready-to-use, fresh carrots under both isothermal and non-isothermal conditions 172
Taste sensitivity in weight excess and management 170
School-based intervention with children : peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables 170
Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage 169
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 166
Antioxidant composition of tomato products typically consumed in Italy 164
Can we change eating patterns in our children? Direct and indirect effects of the Food dudes programme 163
Neofobia alimentare, gradimento e stato nutrizionale nei bambini: esiste una relazione? 163
Learning and retention time effect on memory for sweet taste in children 162
Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices 160
La gestione dell'autocontrollo igienico in un caseificio sociale di montagna 159
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 159
Application of the check-all-that-apply method (CATA) to get insights on children's drivers of liking of fiber-enriched apple purees 159
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 157
Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits 156
BMI and gender related differences in cross-modal interaction and liking of sensory stimuli 156
Effect of a proteolitic enzyme preparation (alcalase) on whey proteins 155
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 154
A study of surface hydrophobicity of milk proteins during enzymatic coagulation and curd hardening 152
Exploring drivers of liking of low-phenylalanine products in subjects with phenyilketonuria using check-all-that-apply method 152
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 152
Associations among taste perception, food neophobia and preferences in type 1 diabetes children and adolescents: A cross-sectional study 152
Improvement of an emotional lexicon for the evaluation of beers 151
Study of Amarone Valpolicella wine ageing using chemical parameters 149
Il ruolo della memoria alimentare nello studio del consumatore 147
A study on optimizing heat treatment of milk: I. Pasteurization 147
Sustainability and organic production : how information influences consumer’s expectation and preference for yogurt 147
Influence of emotion, brand amd information on consumers preference 145
Linee guida per l'ispezione e la valutazione dei sistemi di autocontrollo dell'igiene nelle industrie alimentari (D.LGS 155/97) 143
How do Italian and Korean consumers perceive the same food? The case of Perilla frutescens 143
I sapori coreani spiegati agli italiani : un esperimento di "pranzo didattico" sui concetti di "umami" e "kokumi" 142
Il paradosso dell’onnivoro 141
Messa a punto del metodo microbiologico per il dosaggio dell'acido folico nel latte 139
Food odors influence behavioral and physiological parameters of human eating behavior 137
Evoluzione del vigneto Italia 136
A study on optimizing heat treatment of milk: II. Sterilization 136
Sensory acceptability by young children 135
Caratteristiche sensoriali del formaggio fresco “Frue” di latte di capra prodotto in Sardegna presso caseifici artigianali ed industriali 135
Sensory characterization of the typical chocolate of Modica 135
A comparison between sensory descriptors and instrumental parameters of Sangiovese red wine obtained from organic and traditional growing methods 132
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 132
Design of a functional box for take away pizza 131
The antioxidant activity of tomato : 1: Evaluation of fresh and processed products by chemical-physical indexes and biochemical models systems through the Principal Component Analysis 131
Deep-bed filtration of wine: I. Development of a novel experimental methodology 130
Study on consumer preference for raw fish dishes 129
La gestione dell'autocontrollo igienico nelle imprese agro-alimentari. Il comparto delle carni trasformate 128
Process-scale preparation of enantiomerically pure gamma-lactones by aymetric hydrogenation of gamma-ketoesters and comparative tests of the sensory properties of some antipodes 128
Influence of emotion, brand and information on consumers preference 128
Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil 128
Sensory profile of eight tomato cultivars (Lycopersicon esculentum) and its relationship to consumer preference 127
Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks? 126
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots 126
How emotion and memory influence food behaviour in elderly and young people 125
Isovanillic Sweeteners : Sensory Evaluation and In Vitro Assays with Human Sweet Taste receptor 124
Use of preference maps as discrimination methods for demand targets of red wine 121
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 121
Influenza del concetto di sostenibilità sulle aspettative e sul giudizio di preferenza del consumatore: caso studio sullo yogurt 120
Modelling the effects of thermal sterilization on the quality of tomato puree 119
Totale 19.780
Categoria #
all - tutte 87.921
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 87.921


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.983 0 0 0 0 0 0 0 269 673 534 319 188
2020/20214.417 304 404 365 187 449 339 284 325 402 360 685 313
2021/20223.498 248 202 195 276 294 189 281 212 233 341 257 770
2022/20234.074 564 362 393 363 408 704 205 256 344 120 251 104
2023/20242.796 93 253 151 201 545 159 155 213 153 183 324 366
2024/20253.353 282 704 235 583 799 318 309 123 0 0 0 0
Totale 32.815