IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PROSERPIO, CRISTINA
 Distribuzione geografica
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Continente #
EU - Europa 6.382
NA - Nord America 5.832
AS - Asia 5.204
Continente sconosciuto - Info sul continente non disponibili 716
SA - Sud America 534
AF - Africa 144
OC - Oceania 107
Totale 18.919
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Nazione #
US - Stati Uniti d'America 5.586
IT - Italia 2.012
GB - Regno Unito 1.830
SG - Singapore 1.567
CN - Cina 1.296
FR - Francia 558
BD - Bangladesh 445
HK - Hong Kong 385
BR - Brasile 370
RU - Federazione Russa 357
DE - Germania 331
VN - Vietnam 312
SE - Svezia 307
IN - India 260
NL - Olanda 224
ID - Indonesia 150
KR - Corea 144
TR - Turchia 140
CA - Canada 135
IE - Irlanda 130
JP - Giappone 127
FI - Finlandia 115
PH - Filippine 97
DK - Danimarca 85
AU - Australia 82
MX - Messico 70
ES - Italia 68
AR - Argentina 56
PL - Polonia 52
CI - Costa d'Avorio 50
IR - Iran 43
BE - Belgio 42
CL - Cile 36
GR - Grecia 35
PS - Palestinian Territory 34
RO - Romania 31
CH - Svizzera 29
MY - Malesia 28
TH - Thailandia 28
IQ - Iraq 25
NZ - Nuova Zelanda 25
PT - Portogallo 25
AT - Austria 21
PK - Pakistan 21
HR - Croazia 20
UA - Ucraina 20
ZA - Sudafrica 19
CO - Colombia 18
EC - Ecuador 18
HU - Ungheria 17
JO - Giordania 17
TW - Taiwan 14
NO - Norvegia 13
PE - Perù 13
SA - Arabia Saudita 13
DZ - Algeria 12
NG - Nigeria 11
CZ - Repubblica Ceca 10
EG - Egitto 10
CR - Costa Rica 9
IL - Israele 8
MA - Marocco 8
RS - Serbia 8
VE - Venezuela 8
LT - Lituania 7
PY - Paraguay 7
SK - Slovacchia (Repubblica Slovacca) 7
UY - Uruguay 7
UZ - Uzbekistan 7
JM - Giamaica 6
KZ - Kazakistan 6
LU - Lussemburgo 6
BG - Bulgaria 5
ET - Etiopia 5
GH - Ghana 5
GT - Guatemala 5
SC - Seychelles 5
TN - Tunisia 5
TT - Trinidad e Tobago 5
AL - Albania 4
AZ - Azerbaigian 4
CY - Cipro 4
DO - Repubblica Dominicana 4
MU - Mauritius 4
SV - El Salvador 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AE - Emirati Arabi Uniti 3
AM - Armenia 3
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
EU - Europa 3
MD - Moldavia 3
NP - Nepal 3
PR - Porto Rico 3
XK - ???statistics.table.value.countryCode.XK??? 3
GE - Georgia 2
KG - Kirghizistan 2
LB - Libano 2
LK - Sri Lanka 2
MT - Malta 2
Totale 18.182
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Città #
Southend 1.642
Singapore 956
Ashburn 585
Milan 546
Santa Clara 380
San Jose 342
Hong Kong 328
Council Bluffs 309
Dallas 292
Chandler 285
Fairfield 236
Beijing 211
Wilmington 170
Los Angeles 157
Hefei 135
Rome 130
Seattle 128
Woodbridge 126
Cambridge 124
Houston 121
Dublin 120
Princeton 120
New York 102
Ho Chi Minh City 93
Bengaluru 92
Buffalo 86
Redwood City 85
Ann Arbor 84
Jakarta 84
Dearborn 83
Lauterbourg 79
Moscow 76
Hanoi 75
Seoul 65
Guangzhou 63
Wageningen 60
Helsinki 53
Abidjan 50
Chicago 50
Nanjing 49
Des Moines 48
Frankfurt am Main 48
Tokyo 47
Boardman 46
Munich 43
Turin 42
Phoenix 39
Shanghai 39
São Paulo 39
Istanbul 38
Florence 37
Naples 36
Berlin 35
The Dalles 35
Atlanta 34
Turku 30
Melbourne 29
Columbus 28
Cangzhou 27
London 27
Nuremberg 27
Medford 26
Shenyang 25
Ankara 24
Bologna 23
Hyderabad 23
San Diego 23
Orem 22
Bari 21
Changsha 21
Toronto 21
Catania 20
Hangzhou 20
Jinan 20
Warsaw 20
Roxbury 19
San Francisco 19
Washington 19
Brooklyn 18
Montreal 18
Paris 18
Basingstoke 17
Geumjeong-gu 17
Lappeenranta 17
Vancouver 17
Amman 16
Boston 16
Brussels 16
Fuzhou 16
Nanchang 16
Rio de Janeiro 16
Santiago 16
Mumbai 15
Padua 15
Tianjin 15
Verona 15
Bangkok 14
Buenos Aires 14
Central District 14
Cesena 14
Totale 10.262
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Nome #
BEHAVIORAL AND PHYSIOLOGICAL DRIVERS OF OBESITY: AN INVESTIGATION USING A SENSORY APPROACH 664
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams 597
Insetti nel piatto: cosa ne pensa il consumatore? 588
School children preferences for fish formulations : the impact of child and parental food neophobia 587
Determinants of obesity in Italian adults : the role of taste sensitivity, food liking, and food neophobia 586
Ambient odor exposure affects food intake and sensory specific appetite in obese women 582
Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 514
Impact of ambient odors on food intake, saliva production and appetite ratings 478
Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 339
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 317
Sostituti proteici a base di aminoacidi vs glicomacropeptide: accettabilità e palatabilità in pazienti fenilchetonurici 298
Sustainable Pig Diets: Partial Grain Replacement with Former Food Products and its impact on Meat Quality 296
Re-use of viticulture waste: the case of unripe grapes for the development of new vegetal foods enriched with phenols 289
Unripe grapes : an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture 274
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 268
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 259
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population 254
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 250
Exploring drivers of liking of low-phenylalanine products in subjects with phenyilketonuria using check-all-that-apply method 242
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 236
BMI and gender related differences in cross-modal interaction and liking of sensory stimuli 233
Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods 231
Cross-national differences in child food neophobia : a comparison of five European countries 229
Food odors influence behavioral and physiological parameters of human eating behavior 223
New sustainable protein sources : Consumers' willingness to adopt insects as feed and food 222
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences 219
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption : New Insights from a Large-Scale Study 215
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations 215
Nutritional characterization and novel use of “Copafam” bean (Phaseolus coccineus L.) for the sustainable development of mountains areas 215
Taste perception profiles: unveiling their impact on dietary habits in a large population cohort 203
Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks? 200
The taste palette: unraveling the effect of gender and savoury taste phenotypes on food acceptance, consumption and body mass index 198
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization 195
Consumers’ attitude towards food by-products and novel technologies 192
Identification of desirable mechanical and sensory properties of bread for the elderly 188
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response 186
Winemaking Byproducts as Source of Antioxidant Components : Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food 185
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children 183
Odor–Taste–Texture interactions as a promising strategy to tackle adolescent overweight 183
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method 175
Understanding the perceptual and behavioural barriers influencing the acceptance of plant-based tuna analogues 172
Advantages and pitfalls of the Rate-All-That-Apply method to characterize large and heterogenous wine samples 171
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 170
Does a high preference for salty stimuli reflect into less healthy eating food choices? 168
Gender Differences in Fat-Rich Meat Choice : Influence of Personality and Attitudes 166
Taste and smell perception in hospitalized COVID-19 patients : preliminary insights 166
Do children like fish? Perceptive and behavioral factors related to children’s acceptance of fish school formulations 165
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives 165
Migliore sensibilità sensoriale nei non vedenti: mito o realtà? 163
Verso un’alimentazione sostenibile: profilazione degli atteggiamenti dei consumatori e loro attitudini verso prodotti vegetali analoghi del pesce 162
New opportunities for gluten-free diet : teff (Eragrostis tef) as fibre source in baking products 161
Studio delle determinanti sensoriali e comportamentali del gradimento di prodotti vegetali analoghi del pesce 160
Cross-modal interactions for custard desserts differ in obese and normal weight Italian women 158
Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ) 157
The power of senses: savoury taste phenotypes influence food acceptance, consumption and body mass index in a large population cohort 155
Liking of low-phenylalanine products in Phenyilketonuria patients: a case study comparing subjects from North and South of Italy 147
Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas 145
Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace 143
Fenotipi gustativi e abitudini alimentari: un'analisi clusterizzata per genere 138
Behavioral and perceptive determinants of obesity in italian adults 137
Unconscious odor exposure affects food intake and sensory specific appetite in obese subjects 134
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables 134
The role of nutritional and sustainability information on consumer’s acceptance of gluten-free formulations fortified with pulses 133
Identification of the drivers of acceptance and rejection of new functional and sustainable plant-based ingredients: the case of Tartary Buckwheat (Fagopyrum tataricum) 132
Psiche e memoria condizionano il gusto del consumatore 131
Sovrappeso e obesità: fenomeni che è possibile indagare con un approccio sensoriale 129
Reduced taste responsiveness and increased food neophobia characterize obese adults 129
Liking and sensory description of protein substitutes in phenyilketonuria subjects: A case-study in Northern and Southern Italy 129
Identification of the drivers of Acceptance and rejection of new Functional and sustainable plantbased ingredients: the case of tartary Buckwheat (fagopyrum tataricum) 129
Effect of fiber-rich mushroom powder addition in vegetable soup on sensory perception and acceptability 127
Taste sensitivity and multisensory interactions in relation to the nutritional status 124
Phenol-rich food acceptability : The influence of variations in sweetness optima and sensory-liking patterns 121
Drinking during social isolation: investigating associations between stress, inhibitory control, boredom, drinking motives, and alcohol use 119
Food sensory perception and liking is different in obese and normal weight individuals 118
The importance of segmentation in targeting new food products enriched with winemaking by-products 116
Liking for saltiness is associated with preference for fattier and more caloric foods 115
Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies 114
How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations 111
Taste phenotypes, endogenous factors and their role in health and disease 111
Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products 110
Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach 105
Sensory profiling of fibre-enriched apple purées by using the Check-All-That-Apply method with school aged children 102
Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours 102
Multisensory food perception: a focus on obese subjects 99
Exploring directions for the development of a bread targeting elderly consumers 97
Impact of BMI and gender on cross-modal interactions in custard desserts 97
Choice and liking for fat-rich foods: are there gender-related differences? 96
Food formulation for reducing overweight: a new sensory approach 88
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine 87
The role of ambient odors in the regulation of food intake in humans 87
Interazioni multisensoriali : nuove strategie per contrastare l’obesità 82
Drinking during a pandemic: How was stress, boredom and inhibitory control related to alcohol use behaviour during the COVID-19 pandemic? 76
Sensory interactions in sweet food: preliminary insights in normal- and over- weight adolescents. 67
Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops 59
Sensory perception and health: Methodological considerations 14
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Totale 18.916
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Categoria #
all - tutte 50.038
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 50.038
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.111 0 0 106 144 116 57 56 100 101 103 50 278
2022/20231.425 191 153 156 93 123 231 75 101 129 47 91 35
2023/20241.365 56 119 65 95 232 62 77 149 86 83 176 165
2024/20253.280 147 258 95 239 451 187 168 315 218 345 311 546
2025/20266.431 543 437 605 483 614 451 720 322 659 487 583 527
2026/2027886 322 481 83 0 0 0 0 0 0 0 0 0
Totale 18.919