CRIS Current Research Information System

BARBIERI, SARA
 Distribuzione geografica
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Continente #
EU - Europa 3.544
NA - Nord America 2.453
AS - Asia 1.314
AF - Africa 122
SA - Sud America 21
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 7.463
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Nazione #
US - Stati Uniti d'America 2.425
IT - Italia 1.573
GB - Regno Unito 631
CN - Cina 417
SG - Singapore 314
DE - Germania 297
SE - Svezia 271
VN - Vietnam 254
IN - India 143
FR - Francia 138
UA - Ucraina 117
RU - Federazione Russa 98
IE - Irlanda 93
JO - Giordania 63
ZA - Sudafrica 51
TG - Togo 49
CH - Svizzera 46
BG - Bulgaria 43
EE - Estonia 37
BE - Belgio 33
ES - Italia 31
KR - Corea 31
NL - Olanda 29
FI - Finlandia 27
CA - Canada 21
ID - Indonesia 17
IR - Iran 17
AT - Austria 14
BR - Brasile 14
PK - Pakistan 14
GR - Grecia 13
RO - Romania 12
CI - Costa d'Avorio 10
HR - Croazia 10
JP - Giappone 9
PL - Polonia 9
AU - Australia 7
CZ - Repubblica Ceca 6
TR - Turchia 6
TW - Taiwan 6
HK - Hong Kong 5
MX - Messico 5
PH - Filippine 5
PT - Portogallo 5
SC - Seychelles 5
AR - Argentina 4
IL - Israele 4
TH - Thailandia 4
DK - Danimarca 2
DZ - Algeria 2
LB - Libano 2
MT - Malta 2
NG - Nigeria 2
SI - Slovenia 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
BO - Bolivia 1
CL - Cile 1
CO - Colombia 1
CR - Costa Rica 1
EG - Egitto 1
ET - Etiopia 1
EU - Europa 1
GE - Georgia 1
HN - Honduras 1
HU - Ungheria 1
MA - Marocco 1
MD - Moldavia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
RS - Serbia 1
UZ - Uzbekistan 1
Totale 7.463
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Città #
Southend 546
Singapore 277
Chandler 249
Santa Clara 229
Fairfield 176
Ashburn 175
Dong Ket 141
Princeton 131
Bologna 126
Wilmington 107
Rome 105
Houston 103
Ann Arbor 96
Seattle 91
Dublin 90
Milan 86
Turin 83
Woodbridge 83
Boardman 81
Amman 63
Cambridge 57
Berlin 52
Nanjing 52
Cesena 51
Westminster 51
Lomé 49
Padova 49
Jacksonville 44
Sofia 43
Medford 39
Jinan 36
Bern 30
Redwood City 30
Beijing 28
Florence 27
Saint Petersburg 24
Seoul 24
Shenyang 23
Brussels 22
Helsinki 22
Guangzhou 20
Hebei 19
Naples 19
Parma 19
Bari 18
Changsha 18
Mülheim 18
San Diego 18
Mumbai 17
Hangzhou 16
Redmond 16
Jakarta 15
Des Moines 13
Faisalabad 13
Forlì 12
Hyderabad 12
Kuban 12
Olalla 12
Reggio Nell'emilia 12
Zhengzhou 12
Fremont 11
Haikou 11
Niterói 11
Abidjan 10
Norwalk 10
Paris 10
Verona 10
Vienna 10
Bergamo 9
Bremen 9
Dearborn 9
Frankfurt am Main 9
Madrid 9
Napoli 9
Shanghai 9
Tianjin 9
Chicago 8
Messina 8
Toronto 8
Wuhan 8
Bolzano 7
Castagneto Carducci 7
Fuzhou 7
Pune 7
Tappahannock 7
Villafranca Di Verona 7
Cascina 6
Duncan 6
Este 6
Jiaxing 6
Lanzhou 6
Momignies 6
Mérignac 6
Perugia 6
San Secondo Parmense 6
Taiyuan 6
Taizhou 6
Zanjan 6
Bentivoglio 5
Dallas 5
Totale 4.413
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Nome #
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 789
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 235
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 222
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 219
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 210
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 178
Improved oxidative stability of low-nitrite cooked ham formulated with phenolic extracts from olive vegetation water 176
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 159
Sensory and instrumental study of Taralli, a typical Italian bakery product 153
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 150
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 146
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 144
A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces 134
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 130
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 128
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 122
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields 119
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 119
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza 117
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 116
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 116
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 115
Olive oil enriched in lycopene from tomato by-product through a co-milling process 112
Valorization of hemp seed oils with a sensory perspective 112
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 111
Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water 111
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 107
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 106
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 101
Sensory Analysis of Virgin Olive Oil 99
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality 98
Organic and conventional yoghurts: study of sensory profiles and consumer acceptability 97
Comparison between volatiles analysis of extra virgin olive oils by flash gas chromatography (FGC) electronic nose and by solid phase micro-extraction (SPME) coupled with gas chromatography - mass spectrometry (GC-MS) 96
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils 96
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 94
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 94
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 93
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 91
Flavored olive oils: focus on their acceptability and thermal stability 91
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 89
Improved oxidative stability and sensory characteristics of beef hamburgers enriched with phenol extracts from olive vegetation water 89
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 88
Osservazioni preliminari riguardo alla variazione di alcune caratteristiche chimiche di oli vergini da olive sottoposti a processi di deodorazione “soft” 87
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 87
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 86
La zonazione olivicola dell’areale romagnolo. I siti olivicoli oggetto di controllo (codice geopedologico) e Note sulle analisi chimiche e sensoriali 86
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 86
How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance 84
null 81
Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects 81
Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute 75
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT 75
L'oro nell'acqua e nel fango 74
Mechanical excitation of the oil paste to enhance the oil yield 73
null 66
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics 63
Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data 61
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation 61
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 55
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 55
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 49
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: Focus on moisture removal and compositional changes 46
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment 39
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis 38
PERFORMANCE TESTING OF NEW ARTIFICIAL OLFACTORY REFERENCE MATERIALS IN VIRGIN OLIVE OIL SENSORY ASSESSMENT [PROVE DI PRESTAZIONE DI NUOVI MATERIALI ARTIFICIALI DI RIFERIMENTO DI TIPO OLFATTIVO A SUPPORTO DELLA VALUTAZIONE SENSORIALE DELL’OLIO VERGINE DI OLIVA] 37
Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability 37
Alignment and proficiency of virgin olive oil sensory panels: the OLEUM approach [Allineamento ed efficienza dei panel sensoriali che valutano l'olio di oliva vergine: l'approccio OLEUM] 31
Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds 28
Head space gas chromatography coupled to ion mobility spectrometry to assess the oxidative status of virgin olive oils during storage 28
Targeted, semi-targeted and untargeted analytical approaches applied to assess the oxidative status of virgin olive oils during storage 19
HS-GC-IMS screening method to support the virgin olive oils panel test: an inter-laboratory study 17
Totale 7.677
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Categoria #
all - tutte 17.718
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 17.718
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020639 0 0 0 0 57 58 91 111 108 78 68 68
2020/20211.373 173 38 25 38 97 90 59 105 243 83 84 338
2021/20221.211 105 47 68 52 104 96 72 66 76 39 236 250
2022/20231.528 124 185 79 176 111 109 62 101 257 71 168 85
2023/20241.001 41 103 59 89 77 103 69 88 89 84 112 87
2024/20251.100 101 290 163 143 403 0 0 0 0 0 0 0
Totale 7.677