CRIS Current Research Information System

BARBIERI, SARA
 Distribuzione geografica
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Continente #
EU - Europa 5.272
AS - Asia 4.722
NA - Nord America 4.084
AF - Africa 335
SA - Sud America 304
Continente sconosciuto - Info sul continente non disponibili 294
OC - Oceania 14
Totale 15.025
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Nazione #
US - Stati Uniti d'America 3.959
IT - Italia 2.486
CN - Cina 1.403
SG - Singapore 1.119
VN - Vietnam 946
GB - Regno Unito 691
DE - Germania 398
HK - Hong Kong 337
SE - Svezia 280
FR - Francia 278
NL - Olanda 228
BR - Brasile 221
IN - India 201
KR - Corea 160
RU - Federazione Russa 159
UA - Ucraina 129
BD - Bangladesh 127
IE - Irlanda 103
JP - Giappone 101
ZA - Sudafrica 91
FI - Finlandia 88
CA - Canada 68
JO - Giordania 66
ES - Italia 59
SC - Seychelles 57
CI - Costa d'Avorio 52
TG - Togo 49
CH - Svizzera 48
BG - Bulgaria 44
BE - Belgio 42
AR - Argentina 41
AT - Austria 39
EE - Estonia 39
ID - Indonesia 39
TR - Turchia 34
GR - Grecia 30
PK - Pakistan 27
PT - Portogallo 25
MX - Messico 24
PH - Filippine 24
TH - Thailandia 24
IR - Iran 22
PL - Polonia 21
HR - Croazia 20
ET - Etiopia 19
TW - Taiwan 18
MA - Marocco 16
DZ - Algeria 15
RO - Romania 14
AL - Albania 12
MY - Malesia 12
AU - Australia 11
EC - Ecuador 8
IL - Israele 8
JM - Giamaica 8
TN - Tunisia 8
CL - Cile 7
CR - Costa Rica 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
CO - Colombia 5
HN - Honduras 5
PE - Perù 5
SA - Arabia Saudita 5
AZ - Azerbaigian 4
DK - Danimarca 4
HU - Ungheria 4
KE - Kenya 4
LB - Libano 4
LT - Lituania 4
OM - Oman 4
PS - Palestinian Territory 4
UZ - Uzbekistan 4
GE - Georgia 3
GH - Ghana 3
MT - Malta 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SV - El Salvador 3
UY - Uruguay 3
AE - Emirati Arabi Uniti 2
CM - Camerun 2
DO - Repubblica Dominicana 2
GT - Guatemala 2
KW - Kuwait 2
LK - Sri Lanka 2
LV - Lettonia 2
MD - Moldavia 2
QA - Qatar 2
TT - Trinidad e Tobago 2
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
Totale 14.714
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Città #
Singapore 747
Southend 546
Ashburn 402
Hong Kong 311
Hefei 289
Santa Clara 265
Bologna 256
San Jose 250
Chandler 249
Ho Chi Minh City 204
Dallas 201
Fairfield 176
Beijing 161
Rome 161
Milan 157
Hanoi 144
Dong Ket 141
Seoul 138
Princeton 131
Boardman 124
Council Bluffs 114
Houston 109
Wilmington 107
Dublin 100
Ann Arbor 96
Seattle 95
Turin 94
Lauterbourg 87
Woodbridge 84
Tokyo 83
Los Angeles 73
Cesena 67
Amman 66
Helsinki 60
Cambridge 58
Nanjing 56
Berlin 54
Abidjan 52
Padova 52
Westminster 51
Guangzhou 49
Lomé 49
Jacksonville 44
New York 44
Sofia 43
Florence 40
Buffalo 39
Jinan 39
Medford 39
Da Nang 36
Naples 34
Forlì 33
Bari 32
Johannesburg 32
Frankfurt am Main 31
Redondo Beach 31
Bern 30
Brussels 30
Parma 30
Redwood City 30
Rimini 30
Amsterdam 28
Chicago 27
Haiphong 27
Saint Petersburg 24
Changsha 23
Munich 23
Shenyang 23
São Paulo 23
Tianjin 23
Vienna 23
Bengaluru 22
Hangzhou 22
Mumbai 22
Perugia 21
Columbus 20
Shanghai 20
Zhengzhou 20
Hebei 19
Faisalabad 18
Jakarta 18
Mülheim 18
Orem 18
San Diego 18
Xi'an 17
Lappeenranta 16
Nuremberg 16
Redmond 16
Hyderabad 15
Niterói 15
Toronto 15
Verona 15
Biên Hòa 14
Messina 14
Des Moines 13
Düsseldorf 13
Falkenstein 13
Palermo 13
Phoenix 13
Wuhan 13
Totale 8.107
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Nome #
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano 1.007
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 372
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare 355
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori 316
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID 312
Improved oxidative stability of low-nitrite cooked ham formulated with phenolic extracts from olive vegetation water 298
Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils 277
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 266
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics 243
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 239
Sensory and instrumental study of Taralli, a typical Italian bakery product 236
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach 230
Focus group “Filiera olivicolo-olearia” del Clust-ER Agroalimentare - Rapporto conclusivo - Bologna 1 ottobre 2024 227
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 224
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers 221
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 221
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 220
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products 215
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI 214
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? 207
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 204
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study 203
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds 195
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 193
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 191
Olive oil enriched in lycopene from tomato by-product through a co-milling process 188
Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach 184
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza 182
Sensory Analysis of Virgin Olive Oil 178
A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces 178
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 176
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. 172
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire 170
Valorization of hemp seed oils with a sensory perspective 168
Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance 167
How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils 166
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields 166
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 166
Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water 166
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 165
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 165
Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione 163
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability 163
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile 162
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products 162
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage 161
Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects 157
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 154
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality 153
Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds 151
Flavored olive oils: focus on their acceptability and thermal stability 148
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils 147
Organic and conventional yoghurts: study of sensory profiles and consumer acceptability 145
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) 143
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 ​ 140
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils 138
Improved oxidative stability and sensory characteristics of beef hamburgers enriched with phenol extracts from olive vegetation water 137
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample 135
Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore 133
How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance 126
Osservazioni preliminari riguardo alla variazione di alcune caratteristiche chimiche di oli vergini da olive sottoposti a processi di deodorazione “soft” 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] 119
Brine enriched with olive wastewater phenols: a green strategy to reduce nitrites in cooked ham 119
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT 118
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics 117
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] 116
La zonazione olivicola dell’areale romagnolo. I siti olivicoli oggetto di controllo (codice geopedologico) e Note sulle analisi chimiche e sensoriali 115
Head space gas chromatography coupled to ion mobility spectrometry to assess the oxidative status of virgin olive oils during storage 114
Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute 112
L'oro nell'acqua e nel fango 108
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation 107
Mechanical excitation of the oil paste to enhance the oil yield 103
Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: Focus on moisture removal and compositional changes 100
HS-GC-IMS screening method to support the virgin olive oils panel test: an inter-laboratory study 100
Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data 99
New Vegetable Oils Enriched with Essential Oil from Exhausted Hemp Inflorescences 93
Targeted, semi-targeted and untargeted analytical approaches applied to assess the oxidative status of virgin olive oils during storage 93
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 91
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis 91
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment 89
null 81
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence 81
Applicazione del Panel test per l’ottenimento di campioni di riferimento, utili per la costruzione di modelli di calibrazione o l’addestramento di IA 71
Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability 70
Valorizing A Typical Italian Extra Virgin Olive Oil: Bioactive Compounds and Sensory Attributes 66
null 66
Totale 15.025
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Categoria #
all - tutte 36.337
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 36.337
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.106 0 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
2025/20265.546 348 652 571 489 516 293 606 219 906 410 254 282
2026/2027258 178 80 0 0 0 0 0 0 0 0 0 0
Totale 15.025