PATRIGNANI, FRANCESCA
 Distribuzione geografica
Continente #
NA - Nord America 1437
EU - Europa 643
AS - Asia 169
AF - Africa 35
SA - Sud America 17
OC - Oceania 11
Totale 2312
Nazione #
US - Stati Uniti d'America 1401
IT - Italia 325
CN - Cina 64
GB - Regno Unito 56
AT - Austria 45
DE - Germania 45
FR - Francia 40
CA - Canada 28
SE - Svezia 20
ZA - Sudafrica 20
IN - India 18
RU - Federazione Russa 18
VN - Vietnam 15
TW - Taiwan 14
CZ - Repubblica Ceca 13
TR - Turchia 13
CL - Cile 11
IE - Irlanda 11
NL - Olanda 11
ES - Italia 10
GR - Grecia 10
JP - Giappone 10
AU - Australia 9
MX - Messico 8
IR - Iran 7
DK - Danimarca 6
UA - Ucraina 6
HK - Hong Kong 5
RO - Romania 5
BE - Belgio 4
BR - Brasile 4
PL - Polonia 4
PT - Portogallo 4
SG - Singapore 4
CH - Svizzera 3
DZ - Algeria 3
EG - Egitto 3
ET - Etiopia 3
GN - Guinea 3
KR - Corea 3
PH - Filippine 3
PK - Pakistan 3
AE - Emirati Arabi Uniti 2
HU - Ungheria 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
AM - Armenia 1
AR - Argentina 1
BG - Bulgaria 1
BW - Botswana 1
CO - Colombia 1
CY - Cipro 1
FI - Finlandia 1
GE - Georgia 1
GH - Ghana 1
ID - Indonesia 1
MY - Malesia 1
NO - Norvegia 1
RE - Reunion 1
RS - Serbia 1
SA - Arabia Saudita 1
SI - Slovenia 1
Totale 2312
Città #
Santa Cruz 152
Bologna 149
Fairfield 129
Houston 101
Seattle 80
Buffalo 63
Woodbridge 63
Ashburn 54
Cambridge 48
Wilmington 42
Vienna 39
Ann Arbor 37
Southend 37
Las Vegas 27
San Diego 20
Stockholm 18
Los Angeles 17
Cesena 16
Chicago 16
Muizenberg 16
Fleming Island 15
Ottawa 15
Tappahannock 15
New York 14
Beijing 13
Forlì 13
Taipei 13
Clearwater 12
Dublin 11
Phoenix 10
San Francisco 10
University Park 10
Lake Forest 9
Torre Annunziata 9
Boardman 8
Guangzhou 8
Milpitas 8
Dallas 7
Dong Ket 7
Milan 7
Munich 7
Provo 7
Riva 7
Saint Petersburg 7
Teramo 7
Wageningen 7
Chengdu 6
Herndon 6
Mountain View 6
Binghamton 5
Hanoi 5
Santiago 5
Toronto 5
Athens 4
Bremen 4
Council Bluffs 4
Crugers 4
Jinan 4
Leeds 4
Maltepe 4
Ningbo 4
Noida 4
Paris 4
Portland 4
Ravenna 4
Rome 4
Appignano 3
Bengaluru 3
Central District 3
Florence 3
Johannesburg 3
Manisa 3
Modena 3
Mumbai 3
Nanjing 3
Niederlenz 3
North Brunswick 3
Reston 3
Roiffieux 3
Shanghai 3
Singapore 3
Wassenaar 3
Absecon 2
Bari 2
Basking Ridge 2
Birmingham 2
Boulder 2
Brunswick East 2
Bunkyo-ku 2
Büdelsdorf 2
Castel Maggiore 2
Castrocaro Terme 2
Catania 2
Clarks Summit 2
Copenhagen 2
Davis 2
Dulles 2
Duncan 2
Ferrara 2
Frankfurt Am Main 2
Totale 1554
Nome #
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME), file e1dcb336-0552-7715-e053-1705fe0a6cc9 154
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials, file e1dcb330-3d26-7715-e053-1705fe0a6cc9 120
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-fe83-7715-e053-1705fe0a6cc9 120
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality, file e1dcb333-1a44-7715-e053-1705fe0a6cc9 106
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids, file e1dcb332-4c1c-7715-e053-1705fe0a6cc9 98
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must, file e1dcb333-02c7-7715-e053-1705fe0a6cc9 92
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts, file e1dcb32e-7d7d-7715-e053-1705fe0a6cc9 91
Formation of ethyl carbamate during the production process of Cantonese soy sauce, file e1dcb333-760c-7715-e053-1705fe0a6cc9 88
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products, file e1dcb32f-362f-7715-e053-1705fe0a6cc9 87
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli, file e1dcb32c-dd8d-7715-e053-1705fe0a6cc9 84
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, file e1dcb332-ecb1-7715-e053-1705fe0a6cc9 84
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure, file e1dcb332-f2de-7715-e053-1705fe0a6cc9 80
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica, file e1dcb338-902c-7715-e053-1705fe0a6cc9 80
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains, file e1dcb333-adb1-7715-e053-1705fe0a6cc9 76
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks, file e1dcb333-af6d-7715-e053-1705fe0a6cc9 70
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08, file e1dcb337-ded3-7715-e053-1705fe0a6cc9 68
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections, file e1dcb332-1e34-7715-e053-1705fe0a6cc9 66
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin, file e1dcb335-9ac0-7715-e053-1705fe0a6cc9 59
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds, file e1dcb335-a275-7715-e053-1705fe0a6cc9 56
Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production, file e1dcb335-e8ca-7715-e053-1705fe0a6cc9 54
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents, file e1dcb335-f67c-7715-e053-1705fe0a6cc9 54
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, file e1dcb336-88a2-7715-e053-1705fe0a6cc9 53
Lactobacillus paracasei A13 and high-pressure homogenization stress response, file e1dcb335-e8c7-7715-e053-1705fe0a6cc9 50
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production, file e1dcb338-5cc3-7715-e053-1705fe0a6cc9 46
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix, file e1dcb338-786a-7715-e053-1705fe0a6cc9 46
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb338-84d7-7715-e053-1705fe0a6cc9 45
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb33a-2183-7715-e053-1705fe0a6cc9 40
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb339-ec67-7715-e053-1705fe0a6cc9 32
Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products, file e1dcb336-7792-7715-e053-1705fe0a6cc9 26
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds, file e1dcb336-c01c-7715-e053-1705fe0a6cc9 21
Lamiaceae in the treatment of cardiovascular diseases, file e1dcb336-d1aa-7715-e053-1705fe0a6cc9 20
Applications of High and Ultra High Pressure Homogenization for Food Safety, file e1dcb32e-7d80-7715-e053-1705fe0a6cc9 18
Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, file e1dcb338-c718-7715-e053-1705fe0a6cc9 18
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese, file e1dcb32c-df3e-7715-e053-1705fe0a6cc9 12
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese, file e1dcb32c-e59d-7715-e053-1705fe0a6cc9 11
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods, file e1dcb32c-4d75-7715-e053-1705fe0a6cc9 10
Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application, file e1dcb32c-5bfd-7715-e053-1705fe0a6cc9 10
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic, file e1dcb336-f885-7715-e053-1705fe0a6cc9 10
Saccharomyces Eubayanus potential in winemaking field, file e1dcb332-ffd4-7715-e053-1705fe0a6cc9 9
Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder, file e1dcb334-8986-7715-e053-1705fe0a6cc9 9
Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens, file e1dcb338-81e1-7715-e053-1705fe0a6cc9 9
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods, file e1dcb338-3b91-7715-e053-1705fe0a6cc9 8
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product, file 59362d63-a371-4423-a1f6-2809457cc0db 7
High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg, file e1dcb32c-5bfb-7715-e053-1705fe0a6cc9 7
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb32e-208e-7715-e053-1705fe0a6cc9 6
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix, file e1dcb333-adb3-7715-e053-1705fe0a6cc9 6
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-9430-7715-e053-1705fe0a6cc9 6
Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri, file e1dcb338-be7c-7715-e053-1705fe0a6cc9 6
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters, file e1dcb338-3b90-7715-e053-1705fe0a6cc9 5
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains, file e1dcb333-056b-7715-e053-1705fe0a6cc9 4
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice, file e1dcb333-7854-7715-e053-1705fe0a6cc9 4
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages, file e1dcb334-0705-7715-e053-1705fe0a6cc9 4
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods, file e1dcb336-3c9f-7715-e053-1705fe0a6cc9 4
Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process, file e1dcb336-a007-7715-e053-1705fe0a6cc9 4
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce, file e1dcb338-4d88-7715-e053-1705fe0a6cc9 4
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice, file e1dcb338-8d87-7715-e053-1705fe0a6cc9 4
Human Breast Milk: A Source of Potential Probiotic Candidates, file 5927b99d-719e-4921-8e94-5904ab5bbb41 3
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts, file 5ab93fe8-051f-40f6-9af9-ca518ff3e76a 3
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli, file e1dcb32c-565c-7715-e053-1705fe0a6cc9 3
Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species, file e1dcb32c-576d-7715-e053-1705fe0a6cc9 3
null, file e1dcb32d-3021-7715-e053-1705fe0a6cc9 3
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb32e-182c-7715-e053-1705fe0a6cc9 3
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production, file e1dcb330-74d2-7715-e053-1705fe0a6cc9 3
New challenging yeasts in enology: the case of Saccharomyces eubayanus, file e1dcb332-29c9-7715-e053-1705fe0a6cc9 3
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, file e1dcb333-adae-7715-e053-1705fe0a6cc9 3
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds, file 0ab602eb-daa8-45e6-8d87-98e3d7f3cc70 2
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products, file 6b70b9a7-35b4-425c-b1d6-6110339b85b4 2
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY, file cec387d4-3d7d-4c27-a060-b1428c677840 2
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams, file e1dcb32c-49f6-7715-e053-1705fe0a6cc9 2
Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species, file e1dcb32c-5770-7715-e053-1705fe0a6cc9 2
Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, file e1dcb32c-e3c5-7715-e053-1705fe0a6cc9 2
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples, file e1dcb32c-e59e-7715-e053-1705fe0a6cc9 2
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must, file e1dcb32e-cf29-7715-e053-1705fe0a6cc9 2
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms, file e1dcb330-3441-7715-e053-1705fe0a6cc9 2
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment, file e1dcb332-702c-7715-e053-1705fe0a6cc9 2
Human milk microbiota and fatty acid composition in relation to the woman lactation stage, file e1dcb336-5901-7715-e053-1705fe0a6cc9 2
Biotechnological approaches to obtain cricket based bakery products, file e1dcb336-5e9b-7715-e053-1705fe0a6cc9 2
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS, file 00a34fb8-c38b-4024-ae30-3fbae2459cf2 1
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey, file 134b4f57-5da6-4196-aec4-2d00a984b973 1
Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process, file 64ff0c9b-470e-4915-ac8b-39174a0d9949 1
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce, file e1dcb32c-e368-7715-e053-1705fe0a6cc9 1
USE OF EPS PRODUCING BIFIDOBACTERIUM AESCULAPII STRAINS TO IMPROVE TEXTURE AND QUALITY OF SOY MILK BASED FERMENTED MILKS, file e1dcb32e-ae6b-7715-e053-1705fe0a6cc9 1
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine, file e1dcb32e-cb2d-7715-e053-1705fe0a6cc9 1
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest, file e1dcb32e-cff6-7715-e053-1705fe0a6cc9 1
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb330-619d-7715-e053-1705fe0a6cc9 1
HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION, file e1dcb330-e71b-7715-e053-1705fe0a6cc9 1
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking, file e1dcb331-9602-7715-e053-1705fe0a6cc9 1
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing, file e1dcb331-9e77-7715-e053-1705fe0a6cc9 1
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage., file e1dcb331-9ff9-7715-e053-1705fe0a6cc9 1
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability, file e1dcb332-0104-7715-e053-1705fe0a6cc9 1
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production, file e1dcb332-0b49-7715-e053-1705fe0a6cc9 1
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion, file e1dcb332-0b59-7715-e053-1705fe0a6cc9 1
Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure, file e1dcb332-1e23-7715-e053-1705fe0a6cc9 1
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials, file e1dcb332-6873-7715-e053-1705fe0a6cc9 1
Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics, file e1dcb335-9ac6-7715-e053-1705fe0a6cc9 1
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA”, file e1dcb336-124e-7715-e053-1705fe0a6cc9 1
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization, file e1dcb336-1250-7715-e053-1705fe0a6cc9 1
Saccharomyces eubayanus potential in winemaking field., file e1dcb336-3ca9-7715-e053-1705fe0a6cc9 1
Role of Yeasts on the Sensory Component of Wines, file fae6dc9f-251f-42e7-a25f-b287cbbaf8ba 1
Totale 2434
Categoria #
all - tutte 3904
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 3904


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/20181 0000 00 01 0000
2018/20199 0000 00 06 1002
2019/2020380 1321019 3431 5755 61313226
2020/2021450 50252721 3346 3847 51404626
2021/2022915 26435571 9773 7159 495123486
2022/2023665 4572193119 6675 950 0000
Totale 2434