CRIS Current Research Information System

BARBIERI, SARA
 Distribuzione geografica
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Continente #
EU - Europa 4.295
NA - Nord America 2.586
AS - Asia 1.907
AF - Africa 164
SA - Sud America 40
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 9.001
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Nazione #
US - Stati Uniti d'America 2.551
IT - Italia 1.902
GB - Regno Unito 642
CN - Cina 599
SG - Singapore 409
DE - Germania 364
VN - Vietnam 313
SE - Svezia 273
NL - Olanda 199
HK - Hong Kong 194
FR - Francia 170
RU - Federazione Russa 151
IN - India 145
UA - Ucraina 125
IE - Irlanda 98
JO - Giordania 64
KR - Corea 60
ZA - Sudafrica 53
TG - Togo 49
FI - Finlandia 47
CH - Svizzera 46
BG - Bulgaria 43
BE - Belgio 41
EE - Estonia 39
ES - Italia 38
CI - Costa d'Avorio 34
BR - Brasile 30
AT - Austria 29
CA - Canada 27
GR - Grecia 20
PK - Pakistan 20
ID - Indonesia 19
IR - Iran 19
JP - Giappone 15
DZ - Algeria 13
HR - Croazia 12
PT - Portogallo 12
RO - Romania 12
PL - Polonia 10
TR - Turchia 10
TW - Taiwan 8
AU - Australia 7
PH - Filippine 7
AR - Argentina 6
CZ - Repubblica Ceca 6
MA - Marocco 6
MX - Messico 6
SC - Seychelles 5
IL - Israele 4
PS - Palestinian Territory 4
SI - Slovenia 4
TH - Thailandia 4
AL - Albania 3
MY - Malesia 3
DK - Danimarca 2
LB - Libano 2
LK - Sri Lanka 2
MT - Malta 2
NG - Nigeria 2
OM - Oman 2
AE - Emirati Arabi Uniti 1
AM - Armenia 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
GY - Guiana 1
HN - Honduras 1
HU - Ungheria 1
LV - Lettonia 1
MD - Moldavia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
RS - Serbia 1
UZ - Uzbekistan 1
Totale 9.001
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Città #
Southend 546
Singapore 346
Chandler 249
Santa Clara 237
Hong Kong 187
Ashburn 186
Fairfield 176
Bologna 162
Dong Ket 141
Rome 133
Princeton 131
Milan 118
Wilmington 107
Houston 103
Ann Arbor 96
Dublin 95
Seattle 91
Boardman 86
Turin 84
Woodbridge 83
Amman 64
Cesena 62
Cambridge 57
Berlin 54
Nanjing 52
Padova 52
Hefei 51
Westminster 51
Lomé 49
Seoul 48
Jacksonville 44
Sofia 43
Medford 39
Jinan 38
Abidjan 34
Beijing 34
Bern 30
Florence 30
Helsinki 30
Redwood City 30
Brussels 29
Forlì 29
Bari 28
Parma 27
Saint Petersburg 24
Guangzhou 23
Munich 23
Shenyang 23
Ho Chi Minh City 22
Naples 22
Vienna 22
Changsha 19
Frankfurt am Main 19
Hebei 19
Amsterdam 18
Hanoi 18
Mülheim 18
San Diego 18
Columbus 17
Faisalabad 17
Mumbai 17
Hangzhou 16
Redmond 16
Jakarta 15
Zhengzhou 15
Hyderabad 14
Nuremberg 14
Des Moines 13
Falkenstein 13
Perugia 13
Kuban 12
Olalla 12
Reggio Nell'emilia 12
Bolzano 11
Düsseldorf 11
Fremont 11
Haikou 11
Los Angeles 11
Niterói 11
Shanghai 11
Toronto 11
Wageningen 11
Norwalk 10
Paris 10
Tianjin 10
Verona 10
Wuhan 10
Bergamo 9
Bremen 9
Chicago 9
Dearborn 9
Madrid 9
Napoli 9
Phoenix 9
Turku 9
Kyiv 8
Messina 8
Rimini 8
Brescia 7
Castagneto Carducci 7
Totale 5.125
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Nome #
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 888
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 287
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 281
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 235
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 228
Improved oxidative stability of low-nitrite cooked ham formulated with phenolic extracts from olive vegetation water 222
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 184
Sensory and instrumental study of Taralli, a typical Italian bakery product 176
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 171
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 166
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 157
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 156
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 155
A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces 151
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 146
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 143
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 137
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 133
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 132
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields 129
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza 129
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 129
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 128
Olive oil enriched in lycopene from tomato by-product through a co-milling process 127
Valorization of hemp seed oils with a sensory perspective 126
Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water 121
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 118
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 114
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 114
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 113
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 113
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 112
Sensory Analysis of Virgin Olive Oil 110
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality 110
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) 108
Organic and conventional yoghurts: study of sensory profiles and consumer acceptability 104
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils 103
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 101
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 100
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 99
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 98
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 98
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 98
Flavored olive oils: focus on their acceptability and thermal stability 97
Improved oxidative stability and sensory characteristics of beef hamburgers enriched with phenol extracts from olive vegetation water 94
Osservazioni preliminari riguardo alla variazione di alcune caratteristiche chimiche di oli vergini da olive sottoposti a processi di deodorazione “soft” 93
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT 92
Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects 92
How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance 89
La zonazione olivicola dell’areale romagnolo. I siti olivicoli oggetto di controllo (codice geopedologico) e Note sulle analisi chimiche e sensoriali 88
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 83
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 81
null 81
Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute 78
Mechanical excitation of the oil paste to enhance the oil yield 77
L'oro nell'acqua e nel fango 77
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 70
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics 69
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation 68
null 66
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 65
Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data 63
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: Focus on moisture removal and compositional changes 61
Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds 60
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 59
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 58
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] 55
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 54
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis 53
Head space gas chromatography coupled to ion mobility spectrometry to assess the oxidative status of virgin olive oils during storage 52
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment 52
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] 50
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 48
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 ​ 48
HS-GC-IMS screening method to support the virgin olive oils panel test: an inter-laboratory study 43
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 42
Targeted, semi-targeted and untargeted analytical approaches applied to assess the oxidative status of virgin olive oils during storage 40
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 39
Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability 39
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 25
Totale 9.251
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Categoria #
all - tutte 22.887
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 22.887
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/20241.021 41 103 59 89 77 103 69 97 92 87 116 88
2024/20252.609 106 297 169 153 419 108 205 108 129 222 234 459
2025/202645 45 0 0 0 0 0 0 0 0 0 0 0
Totale 9.251