CRIS Current Research Information System

BARBIERI, SARA
 Distribuzione geografica
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Continente #
EU - Europa 5.050
AS - Asia 4.575
NA - Nord America 3.646
AF - Africa 329
SA - Sud America 290
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 1
Totale 13.905
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Nazione #
US - Stati Uniti d'America 3.574
IT - Italia 2.311
CN - Cina 1.387
SG - Singapore 1.112
VN - Vietnam 945
GB - Regno Unito 687
DE - Germania 391
HK - Hong Kong 330
SE - Svezia 279
FR - Francia 275
NL - Olanda 222
BR - Brasile 210
IN - India 199
KR - Corea 160
RU - Federazione Russa 159
UA - Ucraina 129
IE - Irlanda 103
JP - Giappone 99
ZA - Sudafrica 90
FI - Finlandia 87
JO - Giordania 66
SC - Seychelles 55
CI - Costa d'Avorio 52
ES - Italia 50
TG - Togo 49
CH - Svizzera 48
BG - Bulgaria 43
BE - Belgio 42
AR - Argentina 40
CA - Canada 40
AT - Austria 39
EE - Estonia 39
ID - Indonesia 38
TR - Turchia 32
PK - Pakistan 25
GR - Grecia 24
PH - Filippine 24
PT - Portogallo 24
TH - Thailandia 24
IR - Iran 22
BD - Bangladesh 21
MX - Messico 21
PL - Polonia 20
ET - Etiopia 19
HR - Croazia 19
TW - Taiwan 17
DZ - Algeria 15
MA - Marocco 14
RO - Romania 14
MY - Malesia 12
AU - Australia 11
AL - Albania 10
EC - Ecuador 8
IL - Israele 8
TN - Tunisia 8
CL - Cile 7
CZ - Repubblica Ceca 7
IQ - Iraq 7
NG - Nigeria 7
EG - Egitto 6
NP - Nepal 6
PY - Paraguay 6
SI - Slovenia 6
VE - Venezuela 6
PE - Perù 5
SA - Arabia Saudita 5
AZ - Azerbaigian 4
CO - Colombia 4
KE - Kenya 4
LB - Libano 4
LT - Lituania 4
OM - Oman 4
PS - Palestinian Territory 4
UZ - Uzbekistan 4
DK - Danimarca 3
GE - Georgia 3
HN - Honduras 3
MT - Malta 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
AE - Emirati Arabi Uniti 2
CM - Camerun 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GH - Ghana 2
HU - Ungheria 2
KW - Kuwait 2
LK - Sri Lanka 2
LV - Lettonia 2
MD - Moldavia 2
QA - Qatar 2
UY - Uruguay 2
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
CD - Congo 1
EU - Europa 1
Totale 13.892
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Città #
Singapore 741
Southend 546
Ashburn 365
Hong Kong 305
Hefei 289
Santa Clara 250
Chandler 249
Bologna 246
Ho Chi Minh City 203
San Jose 199
Dallas 194
Fairfield 176
Beijing 155
Rome 151
Milan 149
Hanoi 144
Dong Ket 141
Seoul 138
Princeton 131
Houston 108
Wilmington 107
Dublin 100
Ann Arbor 96
Seattle 94
Turin 93
Boardman 91
Lauterbourg 87
Woodbridge 83
Council Bluffs 81
Tokyo 81
Cesena 67
Los Angeles 67
Amman 66
Helsinki 60
Cambridge 57
Nanjing 56
Berlin 54
Abidjan 52
Padova 52
Westminster 51
Guangzhou 49
Lomé 49
Jacksonville 44
Sofia 43
Jinan 39
Medford 39
Da Nang 36
Florence 34
Johannesburg 32
Buffalo 31
Forlì 31
Frankfurt am Main 31
New York 31
Redondo Beach 31
Bern 30
Brussels 30
Redwood City 30
Amsterdam 28
Bari 28
Haiphong 27
Parma 27
Naples 25
Saint Petersburg 24
Changsha 23
Munich 23
Shenyang 23
Tianjin 23
Vienna 23
Bengaluru 22
Hangzhou 22
Mumbai 21
São Paulo 20
Zhengzhou 20
Chicago 19
Hebei 19
Faisalabad 18
Jakarta 18
Mülheim 18
Perugia 18
San Diego 18
Columbus 17
Orem 17
Shanghai 17
Xi'an 17
Lappeenranta 16
Nuremberg 16
Redmond 16
Hyderabad 15
Biên Hòa 14
Messina 14
Verona 14
Des Moines 13
Düsseldorf 13
Falkenstein 13
Rimini 13
Wuhan 13
Basingstoke 12
Castellammare di Stabia 12
Haikou 12
Kuban 12
Totale 7.778
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Nome #
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 984
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 358
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 343
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 302
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 301
Improved oxidative stability of low-nitrite cooked ham formulated with phenolic extracts from olive vegetation water 288
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 238
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 237
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 236
Sensory and instrumental study of Taralli, a typical Italian bakery product 232
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 227
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 217
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 210
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 210
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 206
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 204
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 199
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 197
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 192
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 192
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 188
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 185
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 182
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 176
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza 175
Olive oil enriched in lycopene from tomato by-product through a co-milling process 175
A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces 174
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 173
Valorization of hemp seed oils with a sensory perspective 168
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 165
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 164
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 163
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 163
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 162
Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water 162
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields 160
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 159
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 158
Sensory Analysis of Virgin Olive Oil 157
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 156
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 155
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 154
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 153
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 152
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 150
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 150
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 147
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality 147
Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds 144
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 142
Flavored olive oils: focus on their acceptability and thermal stability 142
Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects 141
Organic and conventional yoghurts: study of sensory profiles and consumer acceptability 138
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) 138
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 ​ 132
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils 131
Improved oxidative stability and sensory characteristics of beef hamburgers enriched with phenol extracts from olive vegetation water 131
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 129
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 128
How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance 125
Osservazioni preliminari riguardo alla variazione di alcune caratteristiche chimiche di oli vergini da olive sottoposti a processi di deodorazione “soft” 120
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] 117
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT 115
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics 114
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] 113
La zonazione olivicola dell’areale romagnolo. I siti olivicoli oggetto di controllo (codice geopedologico) e Note sulle analisi chimiche e sensoriali 110
Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute 109
Head space gas chromatography coupled to ion mobility spectrometry to assess the oxidative status of virgin olive oils during storage 108
Brine enriched with olive wastewater phenols: a green strategy to reduce nitrites in cooked ham 106
L'oro nell'acqua e nel fango 104
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation 104
Mechanical excitation of the oil paste to enhance the oil yield 99
HS-GC-IMS screening method to support the virgin olive oils panel test: an inter-laboratory study 94
Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data 92
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 90
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: Focus on moisture removal and compositional changes 90
Targeted, semi-targeted and untargeted analytical approaches applied to assess the oxidative status of virgin olive oils during storage 89
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment 86
New Vegetable Oils Enriched with Essential Oil from Exhausted Hemp Inflorescences 84
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis 84
null 81
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 79
null 66
Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability 64
Valorizing A Typical Italian Extra Virgin Olive Oil: Bioactive Compounds and Sensory Attributes 61
Applicazione del Panel test per l’ottenimento di campioni di riferimento, utili per la costruzione di modelli di calibrazione o l’addestramento di IA 52
Totale 14.198
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Categoria #
all - tutte 32.589
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 32.589
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021505 0 0 0 0 0 0 0 0 0 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
2024/20252.624 106 297 169 153 419 108 205 108 129 222 234 474
2025/20264.977 348 652 571 489 516 293 606 219 906 377 0 0
Totale 14.198