CINECA IRIS Institutional Research Information System

LIBERTO, Erica
 Distribuzione geografica
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Continente #
NA - Nord America 13.767
EU - Europa 11.412
AS - Asia 5.357
SA - Sud America 370
OC - Oceania 274
AF - Africa 268
Continente sconosciuto - Info sul continente non disponibili 24
Totale 31.472
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Nazione #
US - Stati Uniti d'America 13.481
IT - Italia 2.571
DE - Germania 2.315
DK - Danimarca 2.183
CN - Cina 1.444
SG - Singapore 878
IE - Irlanda 757
SE - Svezia 633
FR - Francia 542
KR - Corea 466
GB - Regno Unito 445
JP - Giappone 329
FI - Finlandia 328
VN - Vietnam 328
IN - India 326
ID - Indonesia 312
PL - Polonia 266
UA - Ucraina 242
BR - Brasile 208
AU - Australia 206
ES - Italia 194
CA - Canada 189
TR - Turchia 188
TW - Taiwan 177
BE - Belgio 160
NL - Olanda 144
HK - Hong Kong 139
TH - Thailandia 132
IR - Iran 131
AT - Austria 124
CH - Svizzera 107
PH - Filippine 103
MY - Malesia 101
PK - Pakistan 98
NZ - Nuova Zelanda 68
CZ - Repubblica Ceca 67
CO - Colombia 65
MX - Messico 59
PT - Portogallo 53
GR - Grecia 52
NG - Nigeria 47
SA - Arabia Saudita 41
RU - Federazione Russa 40
MO - Macao, regione amministrativa speciale della Cina 38
RO - Romania 37
IL - Israele 35
EG - Egitto 34
ZA - Sudafrica 34
PE - Perù 32
NO - Norvegia 30
EC - Ecuador 29
TN - Tunisia 29
SK - Slovacchia (Repubblica Slovacca) 27
AE - Emirati Arabi Uniti 24
GH - Ghana 24
ET - Etiopia 23
EU - Europa 18
MA - Marocco 17
AR - Argentina 15
EE - Estonia 15
CI - Costa d'Avorio 14
DZ - Algeria 14
RS - Serbia 13
CL - Cile 12
HR - Croazia 12
BD - Bangladesh 11
BG - Bulgaria 11
UZ - Uzbekistan 11
HU - Ungheria 10
HN - Honduras 9
JM - Giamaica 9
LT - Lituania 9
RE - Reunion 9
JO - Giordania 7
BY - Bielorussia 6
IQ - Iraq 6
SI - Slovenia 6
GT - Guatemala 5
UG - Uganda 5
BA - Bosnia-Erzegovina 4
CR - Costa Rica 4
CU - Cuba 4
LB - Libano 4
PA - Panama 4
SY - Repubblica araba siriana 4
VE - Venezuela 4
BI - Burundi 3
CM - Camerun 3
KE - Kenya 3
LY - Libia 3
MM - Myanmar 3
NP - Nepal 3
PS - Palestinian Territory 3
PY - Paraguay 3
SN - Senegal 3
A1 - Anonimo 2
DO - Repubblica Dominicana 2
KH - Cambogia 2
KZ - Kazakistan 2
LK - Sri Lanka 2
Totale 31.444
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Città #
Ann Arbor 3.129
Frankfurt am Main 1.474
Chandler 1.158
Santa Clara 1.073
Dublin 751
Singapore 692
Beijing 579
Wilmington 511
Fairfield 479
Ashburn 472
Houston 436
Dearborn 334
Woodbridge 289
Pisa 283
Torino 272
Jacksonville 255
Seattle 251
Columbus 240
Nyköping 236
Medford 235
Villeurbanne 229
Princeton 221
Redwood City 213
Turin 197
Warsaw 195
Dong Ket 193
Jakarta 174
Cambridge 167
Milan 163
Los Angeles 111
Tokyo 111
Taipei 95
Vienna 92
Rome 86
New York 82
Nanjing 77
Boardman 76
Guangzhou 70
Helsinki 70
Boston 69
Sydney 67
Hangzhou 63
Brussels 61
Duncan 61
Shanghai 60
Washington 57
Melbourne 51
Ankara 50
Messina 50
Norwalk 49
Seoul 48
Bangkok 45
Paris 42
Toronto 41
Ghent 40
Munich 39
Bari 37
San Diego 37
Central 35
Düsseldorf 35
Zhengzhou 35
Hanoi 34
London 34
Fremont 32
Salamanca 32
Vancouver 32
Bologna 31
Falls Church 31
Athens 29
Florence 29
Kuala Lumpur 27
Madrid 27
Wuhan 27
Zurich 27
Istanbul 26
Naples 26
Parma 26
Hamburg 25
Hefei 25
Hong Kong 25
Lahore 25
Chennai 24
Poznan 24
Tehran 24
Dallas 23
Hyderabad 23
Lima 23
Osaka 23
Liège 22
Prague 22
Auckland 21
Chengdu 21
Ottawa 21
Barcelona 20
Camerino 20
Gainesville 20
Kunming 20
Silver Spring 20
Accra 19
Bekasi 19
Totale 17.822
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Nome #
L’ANALISI ENANTIOSELETTIVA VELOCE (FAST ES-GC/MS) NELL’AUTENTICAZIONE DEGLI AROMI ALIMENTARI: APPLICAZIONE IN ROUTINE 821
Flavoromics approach to describe the sensory properties of a cup of coffee 665
GC×GC–TOF-MS and Comprehensive Fingerprinting of Volatiles in Food: Capturing the Signature of Quality 625
Potential of the Reversed-Inject Differential Flow Modulator for Comprehensive Two-dimensional Gas Chromatography in the Profiling and Fingerprinting of volatiles from complex food samples 537
Chemical characterization of the aroma of new functional ingredients with high nutritional value: sensomic approach 485
The challenges of climate change on the consistency of the cocoa flavour quality 478
Chemical signature characterization of different coffee aroma notes. 430
Artificial Intelligence strategies based on GC×GC-MS/FID patterns capture extra-virgin olive oil aroma blueprint and unique identity 390
High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality 377
Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study 335
Study of the high quality extra-virgin olive oils volatilome: potentiality of "comprehensive" two-dimensional gas chromatography for the discrimination of olive cultivation methodologies 329
Parallel dual secondary column-dual detection: A further way of enhancing the informative potential of two-dimensional comprehensive gas chromatography 329
Quantitative fingerprinting by headspace—Two-dimensional comprehensive gas chromatography–mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles 321
Combined untargeted and targeted fingerprinting by comprehensive two-dimensional gas chromatography: revealing fructose-induced changes in mice urinary metabolic signatures 319
High concentration capacity sample preparation techniques to improve the informative potential of two-dimensional comprehensive gas chromatography–mass spectrometry: Application to sensomics 315
Coffee sensory properties: a complementary data fusion to simulate odor&taste integration by instrumental approach. Possibilities and limits 315
Extending over long-term studies the untargeted and targeted fingerprinting of extra-virgin olive oil volatiles by comprehensive two-dimensional gas chromatography with mass spectrometry 305
Aroma evaluation of omega-3 fortified biscuits: quality and stability in biobased packaging 303
Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry 303
Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree 298
Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup 293
Aroma fingerprints as an identity card of different comfort foods: cocoa and coffee products 292
Comprehensive Chemical Fingerprinting of High-Quality Cocoa at Early Stages of Processing: Effectiveness of Combined Untargeted and Targeted Approaches for Classification and Discrimination 291
Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography 286
Analysis of essential oils and fragrances with a new generation of highly inert gas chromatographic columns coated with ionic liquids 284
Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting 277
UNTARGETED AROMA FINGERPRINT vs TARGETED METABOLITE PROFILING IN THE DEFINITION OF THE COFFEE’S SHELF-LIFE RELATED TO PACKAGING 277
Coffee aroma sensory notes and chemical signature: a sensometric approach 275
Comparison between sensometric and sensomic approaches in the sensory-chemistry relationship definition 266
Chemometric Modeling of Coffee Sensory Notes Through Their Chemical Signatures: Potential and Limits in Defining An Analytical Tool for Quality Control 266
Enantiomer identification in the flavour and fragrance fields by “interactive” combination of linear retention indices from enantioselective gas chromatography and mass spectrometry 256
4th Conference on Cocoa Coffee and Tea (CoCoTea 2017) – The world in a cup 255
Oxygenated heterocyclic compounds to differentiate Citrus spp. essential oils through metabolomic strategies 253
Coffee ‘Identitation’ through chromatographic fingerprint: simultaneous classification of geographical origin & post-harvest treatments 252
ANALYSIS OF SANDALWOOD ESSENTIAL OIL BY GC-MS WITH IONIC LIQUID STATIONARY PHASES 251
Long-term studies on virgin olive oil volatiles: untargeted and targeted fingerprinting by comprehensive two-dimensional gas chromatography with mass spectrometry 251
An analytical decision maker method for routine controls of the incoming defective smoky cocoa beans. 251
“Truly Natural”: Fully Automated Stir-Bar Sorptive Extraction with Enantioselective GC–MS Quantitation of Chiral Markers of Peach Aroma 247
Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies 247
Alignment for Comprehensive Two-Dimensional Gas Chromatography with Dual Secondary Columns and Detectors 243
DUAL SECOND DIMENSION COLUMN-DUAL DETECTION IN TWO-DIMENSIONAL COMPREHENSIVE GAS CHROMATOGRAPHY (GC×2GC-MS/FID): INCREASED INFORMATION IN OPTIMIZED SEPARATION CONDITIONS IN METABOLOMICS 241
Effect of Storage Time on the Aroma of Italian High Quality Oryza sativa L. Cultivars: Chemical Indices of Ageing 238
Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography 236
Analytical challenges in developing an automated quality control methods to detect smoky off-odor in cocoa beans 235
Sensometric for the chemical odor code characterization of different coffee aroma notes. 232
SALIVAGE – EU JPI Project The “form” makes the difference: comprehensive two‐dimensional gas chromatography as highly informative fingerprinting tool to study the impact of fructose formulation on mice’s microbiota and its volatile metabolome signatures 231
Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task 228
Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment 227
Artificial Intelligence (AI) smelling based on GC×GC: a key-tool to make a step forward in food quality measurements 226
Stir Bar Sorptive Extraction (SBSE) and Headspace Sorptive Extraction (HSSE): An Overview 225
Post-harvest Effects of Different Drying Technologies on the Aroma of Italian Rice Cultivars 221
Boosting comprehensive two-dimensional gas chromatography with Artificial Intelligence: Computer Vision helps to see what we smell 220
New asymmetrical persubstituted cyclodextrins (2-O-METHYL-3-O-ETHYLAND 2-O-ETHYL-3-O-METHYL-6-O-t-BUTYLDIMETHYLSILYL-β-DERIVATIVES) as chiral selectors for enantioselective gas chromatography in the flavour and fragrance field 219
Highly Informative Fingerprinting of Extra-Virgin Olive Oil Volatiles: The Role of High Concentration-Capacity Sampling in Combination with Comprehensive Two-Dimensional Gas Chromatography 217
Development of Fast Enantioselective Gas-chromatographic Analysis Using GC Method Translation Software in routine essential oil analysis (Lavender essential oil) 212
Climate change and cocoa flavour quality: analytical investigations to identify off-odor in cocoa products 212
Robust Markers of Coffee Consumption Identified Among the Volatile Organic Compounds in Human Urine. 212
GC×GC-TOF-MS with Tandem Ionization: advantages of adding an extra-dimensions to hazelnuts (Corylus avellana L.) primary metabolome profiling 211
Conventional and Fast Enantioselective – GC/MS in aroma authentication: the role of the MS detector 206
Fast Enantioselective Gas Chromatographic analysis with conventional inner diameter and narrow bore columns using asymmetrical persubstituted cyclodextrins(6I-VII-O-TBDMS- 3I-VII-O-ethyl-2I-VII-O-methyl-b-cyclodextrin) 204
Cocoa Origin's Identity card through chromatographic fingerprint: a fundamental step for authentication 204
Exploring extra dimensions to capture saliva metabolite fingerprints from metabolically healthy and unhealthy obese patients by comprehensive two-dimensional gas chromatography featuring Tandem Ionization mass spectrometry 203
Urinary metabolic fingerprinting of mice with diet-induced metabolic derangements by parallel dual secondary column-dual detection two-dimensional comprehensive gas chromatography 199
A metabolomic approach to quality determination and authentication of raw plant material in the fragrance field. Iris rhizomes: A case study 197
Comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry featuring tandem ionization: Challenges and opportunities for accurate fingerprinting studies 196
Profiling food volatiles by Comprehensive Two-dimensional Gaschromatography coupled with Mass Spectrometry: advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origin 193
Headspace Sampling in Flavor and Fragrance Field 192
Modern strategies and techniques of analysis of the volatile fraction as a tool for food control and characterization 192
Conventional and Narrow Bore Short Capillary columns to speed-up Enantioselective-GC (ES-GC) Analyses with Cyclodextrin Derivatives as Chiral Selectors 188
Pattern recognition of volatiles from Juniper communis L. (mountain juniper). An investigation into the variability of the composition and the interpretation of analytical data 187
New asymmetrical persubstituted cyclodextrins: 2-O-methyl-3-O-acetyl-6-O-t-butyl dimethylsilyl-β-derivative as chiral selector for Enantioselective Gas Chromatography of carbonylic chiral compounds in the flavour and fragrance field 185
Fractionated dynamic headspace sampling in the analysis of matrices of vegetable origin in the food field 183
Strategy and techniques of analysis of the volatile fraction as a tool for food control and characterization 183
Determination of acrylamide in roasted coffee powders and brews at trace level by Solid Phase Microextraction with Polymeric Ionic Liquid-based fibers and GC-M 182
Evaluation of volatile bioactive secondary metabolites transfer from medicinal and aromatic plants to herbal teas: Comparison of different methods for the determination of transfer rate and human intake 181
An effective chromatographic fingerprinting approach based on image and peak-region features generated by comprehensive two-dimensional gas chromatography - mass spectrometry: food quality applications 177
New medium-to-high polarity twister coatings for liquid and vapour phase sorptive extraction of matrices of vegetable origin 172
Sensory properties of a cup of coffee: possibilities and limitations of flavoromic approach for routine controls 157
Inorganic content in hazelnut: an important marker for quality and authentication 156
Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices 153
MULTIDIMENSIONALITY IN SENSOMICS: AROUND A CUP OF TEA 151
Prediction of coffee sensory quality in cup by Headspace Solid Phase Microextraction-Mass-Spectrometry based electronic nose (HS-SPME-MS) 146
ADVANTAGES AND DISADVANTAGES OF IONIC LIQUID COATED GC COLUMNS IN ESSENTIAL OIL ANALYSIS 141
New Workflow for Rationalizing Raw Data Exploration in GC×GC: Computer Vision to Unravel Diagnostic Signatures 133
TEA (CAMELLIA SINENSIS L.) VOLATILES PROFILING BY HEADSPACE - TWODIMENSIONAL COMPREHENSIVE GAS CHROMATOGRAPHY - MASS SPECTROMETRY: FLAVOR COMPOUNDS QUANTIFICATION CHALLENGES 132
Toxicological impact of high fructose intake on gut microbiota and liver/intestine integrity: Any differences between solid and liquid formulations? 132
A Further Tool To Monitor Coffee Roasting Process: Aroma Composition And Chemical Indices 129
Parallel dual secondary-column-dual detection comprehensive two-dimensional gas chromatography: a flexible and reliable analytical tool for essential oils quantitative profiling 128
Climate change and cocoa flavour quality: analytical investigations to identify off-odour in cocoa products 127
Adding extra-dimensions to Tea (Camellia sinensis L.) volatiles profiling by GC×GC-TOF-MS and soft electron ionization: effects of climate changes on volatile metabolome 125
Quantitative determination of some volatile suspected allergens in cosmetic creams spread on skin by direct contact sorptive tape extraction–gas chromatography–mass spectrometry 125
Essential oils and volatiles: sample preparation and analysis. A review. 120
COFFEE AROMA INVESTIGATION: A CHEMOMETRIC COMPARISON OF THE INFORMATION PROVIDED BY THREE HCC SAMPLING TECHNIQUES CHEMICALLY DESCRIBING THE SENSORY PROPERTIES OF THE CUP 120
Packaging and coffee aroma: a kinetic evolution 114
Ionic liquids as water-compatible GC stationary phases for the analysis of fragrances and essential oils 113
Targeted and non-targeted approaches for complex natural sample profiling by GCxGC-qMS 112
Reliability of fibres in Solid Phase Microextraction for routine analysis of the headspace of aromatic and medicinal plants 111
Conventional and narrow bore short capillary columns with cyclodextrin derivatives as chiral selectors to speed-up enantioselective gas chromatography and enantioselective gas chromatography–mass spectrometry analyses 111
Chapter 10: Chemometrics: Basic principles and applications 110
Fast headspace-enantioselective GC-mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods 109
Totale 24.215
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Categoria #
all - tutte 73.799
article - articoli 0
book - libri 0
conference - conferenze 41.118
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 114.917
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.923 0 0 0 0 0 778 644 550 602 551 620 178
2020/20213.014 263 147 202 148 281 171 151 218 258 214 225 736
2021/20225.078 452 429 444 607 395 374 513 448 306 177 412 521
2022/20235.794 370 277 75 792 715 1.391 641 440 436 148 244 265
2023/20243.680 323 395 269 245 267 440 361 360 85 266 267 402
2024/20254.491 250 582 524 703 1.779 653 0 0 0 0 0 0
Totale 32.980