CNR Institutional Research Information System

CIANCIABELLA, MARTA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 1.119
AS - Asia 934
EU - Europa 802
SA - Sud America 139
Continente sconosciuto - Info sul continente non disponibili 131
AF - Africa 20
OC - Oceania 2
Totale 3.147
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.046
IT - Italia 507
SG - Singapore 361
CN - Cina 215
BR - Brasile 107
VN - Vietnam 105
HK - Hong Kong 92
FR - Francia 67
NL - Olanda 58
CA - Canada 37
DE - Germania 37
GB - Regno Unito 30
BD - Bangladesh 29
FI - Finlandia 28
PH - Filippine 25
JP - Giappone 20
IN - India 16
KR - Corea 16
ID - Indonesia 12
ZA - Sudafrica 12
AR - Argentina 11
IQ - Iraq 10
ES - Italia 9
MX - Messico 9
PL - Polonia 9
SE - Svezia 9
IE - Irlanda 7
TR - Turchia 7
EC - Ecuador 6
UA - Ucraina 6
AT - Austria 5
JM - Giamaica 5
PK - Pakistan 5
HR - Croazia 4
RU - Federazione Russa 4
CL - Cile 3
CO - Colombia 3
CR - Costa Rica 3
HN - Honduras 3
KG - Kirghizistan 3
KZ - Kazakistan 3
MY - Malesia 3
PT - Portogallo 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
AU - Australia 2
BB - Barbados 2
BE - Belgio 2
BO - Bolivia 2
BS - Bahamas 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
EG - Egitto 2
GT - Guatemala 2
HU - Ungheria 2
JO - Giordania 2
LV - Lettonia 2
MA - Marocco 2
RO - Romania 2
TH - Thailandia 2
VE - Venezuela 2
AL - Albania 1
AM - Armenia 1
BY - Bielorussia 1
DK - Danimarca 1
EE - Estonia 1
ET - Etiopia 1
GD - Grenada 1
GL - Groenlandia 1
GR - Grecia 1
IL - Israele 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
LT - Lituania 1
MD - Moldavia 1
NI - Nicaragua 1
PA - Panama 1
PE - Perù 1
QA - Qatar 1
RS - Serbia 1
SC - Seychelles 1
SI - Slovenia 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
UY - Uruguay 1
UZ - Uzbekistan 1
Totale 3.016
Salva come PNG Salva come JPEG
Città #
Singapore 218
Santa Clara 129
San Jose 112
Ashburn 102
Hong Kong 92
Bologna 88
Beijing 64
Hefei 63
Council Bluffs 60
Los Angeles 54
Ho Chi Minh City 41
Lauterbourg 41
Milan 34
Rome 33
Hanoi 28
New York 27
Dallas 26
Phoenix 21
Lappeenranta 18
Tokyo 18
Seoul 16
Frankfurt am Main 15
Naples 15
Rezzato 14
Turin 14
Brooklyn 12
Buffalo 12
Montreal 12
Florence 11
São Paulo 11
Quezon City 10
Bari 9
Chicago 9
Johannesburg 9
Palermo 9
Venice 9
Atlanta 8
Brescia 8
Munich 8
Orem 8
Toronto 8
Genoa 7
London 7
Warsaw 7
Baghdad 6
City of London 6
Denver 6
Dublin 6
Houston 6
Hải Dương 6
Portsmouth 6
Stockholm 6
Turku 6
Bolzano 5
Düsseldorf 5
Prato 5
Taranto 5
Vienna 5
Ancona 4
Ankara 4
Avellino 4
Chennai 4
Da Nang 4
Haiphong 4
Helsinki 4
Mexico City 4
Miami 4
Princeton 4
Queens 4
Acalanes Ridge 3
Amsterdam 3
Asunción 3
Bekasi 3
Bengaluru 3
Bishkek 3
Boston 3
Buenos Aires 3
Casalnuovo di Napoli 3
Casier 3
Catania 3
Charlotte 3
Dhaka 3
Falkenstein 3
Ferrara 3
Forlì 3
Hyderabad 3
Jackson 3
Loiano 3
Marcianise 3
Misterbianco 3
Modena 3
Monza 3
Newark 3
Numana 3
Philadelphia 3
Providence 3
Reggio Emilia 3
San Diego 3
San Francisco 3
San Giuseppe Vesuviano 3
Totale 1.733
Salva come PNG Salva come JPEG
Nome #
Proprietà sensoriali di prodotti alimentari realizzati con una farina di fagiolo (Phaseolus vulgaris L.) biofortificata e senza lectine 137
SCARTI DELLA LAVORAZIONE DEI CARCIOFI PER LA REALIZZAZIONE DI PASTA ARRICCHITA IN POLIFENOLI 133
Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits 126
Development of Sensory Lexicon for Edible Jellyfish 95
Italian Consumers' Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products 89
Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs) 88
Breaking down barriers: live or dehydrated dietary whole black soldier fly larvae supplementation in slow growing chickens preserve meat quality and sensory traits 87
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 86
EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people 84
Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties 83
Sviluppo di prodotti alimentari realizzati con una farina di fagiolo (Phaseolus vulgaris L.) biofortificata e senza lectine 81
Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study 77
Italian consumers' readiness to adopt eggs from insect-fed hens 72
Exploring through CATA (Check-All-That-Apply) method the Italian consumers' perception towards off-season nectarine imported from Chile 72
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction 70
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 69
SENSORY EVALUATION OF BREAST MEAT FROM BIANCA DI SALUZZO CHICKEN SUPPLEMENTED WITH LIVE AND DRIED BLACK SOLDIER FLY LARVAE 67
Tipicità e innovazione: aspettative e preferenze del consumatore nei confronti di pistacchi italiani e d'importazione: 67
Native Italian poultry products: the factors influencing consumer perceptions 66
EFFETTO DEL CONTENUTO DI SALE E SPEZIE SULLA PERCEZIONE DELLA SAPIDITA' IN UN PIATTO MEDITERRANEO 66
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour 65
Sensorial evaluation of breast of chicken reared in organic system and supplemented with live black soldier fly larvae 64
Exploring the sensory characteristics and understanding consumer acceptance of gluten-free pasta 63
The effect on sensory properties of fat replacement in a white sauce using extra virgin olive oil with high phenolic content 63
Gusto Salute Qualità - Sostenibilità nelle Produzioni Agroalimentari 60
Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study 58
Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients 56
Is it always Alzheimer’s? Let’s talk to our patients about “cardiocerebrovascular” prevention 55
Dalla Degustazione all'Analisi Sensoriale della "Amarena Brusca di Modena 53
Senior consumer involvement in developing satisfactory pasta sauces with healthy ingredients 50
Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit 50
Breast meat quality of organically reared chickens supplemented with live black soldier fly larvae: A multi-level nutritional, proteomic and sensory assessment 49
Analisi sociologiche, abitudini, comportamenti e nuove politiche alimentari per una nutrizione consapevole- Progetto Nutrage CNR - WP5-Task5.3 49
Integrating LCA with biochemistry investigations and sensory analysis to valorise Sardinian sheep cheese 48
Consumer Tests for Monitoring Optimal 'Abate Fetel' Pear Eating Quality 47
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 46
Health-Promoting Potential of the Mediterranean Diet and Challenges for Its Application in Aging Populations 46
Sensory Analyses Driven Formulation of Fruit Cereal Bars Enriched With Arthrospira platensis Dried Powder 42
Valutazione degli odori sgradevoli nelle lavastoviglie 42
Test Sensoriali in Età Avanzata: Valutazione di Novel Food Proteici 39
Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests 35
METHODS FOR CHARACTERIZING WOOLEN FABRICS USING INSTRUMENTAL AND SENSORY ANALYSIS 35
Evaluation of breast meat quality in slow-growing native chickens compared with commercial medium- and fast-growing hybrids 34
LA"MANO DEL TESSUTO" NEI PRODOTTI TESSILI: VALUTAZIONE TATTILE E STRUMENTALE 34
Advanced chemical–sensory profiling of juices from minor Apulian fruits: a data-driven approach using multivariate statistics 34
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 31
Italian Consumer Interest in Sustainability, Certifications, and Traceability in Honey 30
Grape pomace flour incorporation for quality and sensory improvement of plant-based white chocolate alternatives 29
Biofortification of durum wheat sprouts to enhance mineral content in pasta 27
Challenges and opportunities of sustainability, certifications and traceability in the Italian beekeeping sector 26
Biofortification of pasta with iron, zinc and selenium: results of PNRR OnFoods project 24
Iron, Zinc and Selenium Fortification of Functionalized Pasta: Results of PNRR ONFOODS Project 20
Quality Expectations and Willingness to Pay of German, Italian, and Turkish Strawberry Consumers 15
Meat quality of a slow-growing chicken breed fed soybean meal-free diets 13
Totale 3.147
Salva come PNG Salva come JPEG
Categoria #
all - tutte 9.755
article - articoli 6.975
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 175
Totale 16.905
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202427 0 0 0 0 0 0 0 0 14 4 8 1
2024/2025917 8 4 65 35 128 24 39 89 84 87 215 139
2025/20261.541 80 104 90 176 264 122 197 58 134 156 68 92
2026/2027662 141 80 253 188 0 0 0 0 0 0 0 0
Totale 3.147