CRIS Current Research Information System

BARBIERI, SARA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 5.355
AS - Asia 4.750
NA - Nord America 4.526
AF - Africa 337
SA - Sud America 318
Continente sconosciuto - Info sul continente non disponibili 294
OC - Oceania 14
Totale 15.594
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.376
IT - Italia 2.554
CN - Cina 1.407
SG - Singapore 1.123
VN - Vietnam 947
GB - Regno Unito 694
DE - Germania 400
HK - Hong Kong 339
SE - Svezia 282
FR - Francia 278
NL - Olanda 231
BR - Brasile 229
IN - India 202
KR - Corea 160
RU - Federazione Russa 159
BD - Bangladesh 130
UA - Ucraina 129
IE - Irlanda 103
JP - Giappone 102
ZA - Sudafrica 91
FI - Finlandia 88
CA - Canada 80
JO - Giordania 66
ES - Italia 60
SC - Seychelles 57
CI - Costa d'Avorio 52
TG - Togo 49
CH - Svizzera 48
BG - Bulgaria 44
BE - Belgio 42
AR - Argentina 41
ID - Indonesia 41
AT - Austria 40
EE - Estonia 39
TR - Turchia 35
GR - Grecia 30
MX - Messico 27
PH - Filippine 27
PK - Pakistan 27
TH - Thailandia 26
PT - Portogallo 25
IR - Iran 22
PL - Polonia 21
HR - Croazia 20
ET - Etiopia 19
TW - Taiwan 18
MA - Marocco 16
RO - Romania 16
DZ - Algeria 15
MY - Malesia 14
AL - Albania 13
EC - Ecuador 12
AU - Australia 11
JM - Giamaica 11
CR - Costa Rica 8
IL - Israele 8
TN - Tunisia 8
CL - Cile 7
CZ - Repubblica Ceca 7
IQ - Iraq 7
NG - Nigeria 7
VE - Venezuela 7
CO - Colombia 6
EG - Egitto 6
NP - Nepal 6
PY - Paraguay 6
SI - Slovenia 6
HN - Honduras 5
KE - Kenya 5
PE - Perù 5
SA - Arabia Saudita 5
AZ - Azerbaigian 4
DK - Danimarca 4
GH - Ghana 4
HU - Ungheria 4
LB - Libano 4
LT - Lituania 4
OM - Oman 4
PS - Palestinian Territory 4
UZ - Uzbekistan 4
GE - Georgia 3
KW - Kuwait 3
MT - Malta 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
AE - Emirati Arabi Uniti 2
CM - Camerun 2
DO - Repubblica Dominicana 2
GD - Grenada 2
GT - Guatemala 2
KZ - Kazakistan 2
LK - Sri Lanka 2
LV - Lettonia 2
MD - Moldavia 2
NI - Nicaragua 2
PR - Porto Rico 2
QA - Qatar 2
Totale 15.281
Salva come PNG Salva come JPEG
Città #
Singapore 751
Southend 546
Ashburn 421
Hong Kong 313
San Jose 312
Hefei 289
Santa Clara 271
Bologna 268
Chandler 249
Council Bluffs 213
Dallas 210
Ho Chi Minh City 204
Fairfield 176
Rome 169
Beijing 165
Milan 161
Hanoi 145
Dong Ket 141
Seoul 138
Princeton 131
Boardman 125
Houston 111
Wilmington 110
Dublin 100
Ann Arbor 96
Turin 96
Seattle 95
Lauterbourg 87
Los Angeles 86
Tokyo 84
Woodbridge 84
Cesena 67
Amman 66
Helsinki 60
Cambridge 58
New York 57
Nanjing 56
Berlin 54
Abidjan 52
Padova 52
Westminster 51
Guangzhou 49
Lomé 49
Jacksonville 44
Sofia 43
Florence 42
Rimini 40
Buffalo 39
Jinan 39
Medford 39
Da Nang 36
Naples 35
Chicago 34
Forlì 33
Bari 32
Frankfurt am Main 32
Johannesburg 32
Redondo Beach 31
Bern 30
Brussels 30
Parma 30
Redwood City 30
Amsterdam 28
Haiphong 27
Phoenix 26
Perugia 24
Saint Petersburg 24
São Paulo 24
Vienna 24
Changsha 23
Munich 23
Shenyang 23
Tianjin 23
Bengaluru 22
Hangzhou 22
Mumbai 22
Columbus 20
Shanghai 20
Zhengzhou 20
Hebei 19
Faisalabad 18
Jakarta 18
Mülheim 18
Orem 18
San Diego 18
Xi'an 17
Lappeenranta 16
Niterói 16
Nuremberg 16
Palermo 16
Redmond 16
Toronto 16
Hyderabad 15
Verona 15
Atlanta 14
Biên Hòa 14
Messina 14
Des Moines 13
Düsseldorf 13
Falkenstein 13
Totale 8.417
Salva come PNG Salva come JPEG
Nome #
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 1.017
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 380
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 363
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 326
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 317
Improved oxidative stability of low-nitrite cooked ham formulated with phenolic extracts from olive vegetation water 305
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 302
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 276
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 249
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 247
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 244
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 240
Sensory and instrumental study of Taralli, a typical Italian bakery product 240
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils 235
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 231
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 230
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 224
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 223
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 219
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 215
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 215
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 205
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 204
SUPPORTING THE OFFICIAL SENSORY EVALUATION OF VIRGIN OLIVE OILS WITH INNOVATIVE STRATEGIES BASED ON VOLATILE COMPOUNDS ANALYSIS: THE ROLE OF HS-GC-IMS AND MACHINE LEARNING 203
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 197
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza 191
Olive oil enriched in lycopene from tomato by-product through a co-milling process 191
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 188
Sensory Analysis of Virgin Olive Oil 183
A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces 183
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 182
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 177
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 176
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 176
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 175
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 173
Valorization of hemp seed oils with a sensory perspective 173
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 172
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 171
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields 170
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 170
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 169
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 169
Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water 169
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 168
Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects 166
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 164
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality 159
Flavored olive oils: focus on their acceptability and thermal stability 158
Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds 157
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 157
Unlocking the potential of Moroccan virgin olive oils for a possible recognition by the European Union's geographical indication Through comprehensive analytical characterization of their quality and composition ​ 157
Organic and conventional yoghurts: study of sensory profiles and consumer acceptability 154
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) 152
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 150
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils 144
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 139
Improved oxidative stability and sensory characteristics of beef hamburgers enriched with phenol extracts from olive vegetation water 139
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 138
Osservazioni preliminari riguardo alla variazione di alcune caratteristiche chimiche di oli vergini da olive sottoposti a processi di deodorazione “soft” 130
How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance 128
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT 126
Brine enriched with olive wastewater phenols: a green strategy to reduce nitrites in cooked ham 125
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] 123
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] 120
La zonazione olivicola dell’areale romagnolo. I siti olivicoli oggetto di controllo (codice geopedologico) e Note sulle analisi chimiche e sensoriali 119
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics 118
Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute 117
Head space gas chromatography coupled to ion mobility spectrometry to assess the oxidative status of virgin olive oils during storage 116
L'oro nell'acqua e nel fango 116
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: Focus on moisture removal and compositional changes 113
Mechanical excitation of the oil paste to enhance the oil yield 110
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation 110
HS-GC-IMS screening method to support the virgin olive oils panel test: an inter-laboratory study 107
Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data 104
Targeted, semi-targeted and untargeted analytical approaches applied to assess the oxidative status of virgin olive oils during storage 102
New Vegetable Oils Enriched with Essential Oil from Exhausted Hemp Inflorescences 100
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis 99
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 96
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment 91
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 85
null 81
Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability 78
Applicazione del Panel test per l’ottenimento di campioni di riferimento, utili per la costruzione di modelli di calibrazione o l’addestramento di IA 74
Valorizing A Typical Italian Extra Virgin Olive Oil: Bioactive Compounds and Sensory Attributes 73
null 66
Totale 15.594
Salva come PNG Salva come JPEG
Categoria #
all - tutte 38.274
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 38.274
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022991 0 0 0 52 104 96 72 66 76 39 236 250
2022/20231.528 124 185 79 176 111 109 62 101 257 71 168 85
2023/20241.021 41 103 59 89 77 103 69 97 92 87 116 88
2024/20252.624 106 297 169 153 419 108 205 108 129 222 234 474
2025/20265.546 348 652 571 489 516 293 606 219 906 410 254 282
2026/2027827 178 192 403 54 0 0 0 0 0 0 0 0
Totale 15.594