CRIS Current Research Information System

PATRIGNANI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 18.162
AS - Asia 17.853
EU - Europa 12.781
AF - Africa 1.198
SA - Sud America 1.092
Continente sconosciuto - Info sul continente non disponibili 970
OC - Oceania 115
Totale 52.171
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Nazione #
US - Stati Uniti d'America 17.570
CN - Cina 4.591
SG - Singapore 4.222
IT - Italia 4.160
VN - Vietnam 3.262
GB - Regno Unito 2.470
DE - Germania 1.263
IN - India 1.178
HK - Hong Kong 1.019
FR - Francia 794
BR - Brasile 767
SE - Svezia 739
BD - Bangladesh 665
KR - Corea 627
NL - Olanda 530
RU - Federazione Russa 499
UA - Ucraina 391
CA - Canada 365
JP - Giappone 357
IE - Irlanda 349
CI - Costa d'Avorio 321
ZA - Sudafrica 282
FI - Finlandia 268
TR - Turchia 267
PH - Filippine 223
TH - Thailandia 215
ES - Italia 205
ID - Indonesia 189
PK - Pakistan 184
IR - Iran 175
TW - Taiwan 162
SC - Seychelles 157
AT - Austria 156
CH - Svizzera 129
EE - Estonia 127
PL - Polonia 125
AR - Argentina 115
TG - Togo 115
MX - Messico 112
MY - Malesia 97
BE - Belgio 93
IQ - Iraq 85
JO - Giordania 83
AU - Australia 80
PT - Portogallo 76
NG - Nigeria 70
EG - Egitto 67
GR - Grecia 65
MA - Marocco 63
BG - Bulgaria 56
EC - Ecuador 56
RO - Romania 51
CL - Cile 44
SA - Arabia Saudita 43
RS - Serbia 39
LT - Lituania 38
CZ - Repubblica Ceca 36
DK - Danimarca 34
NZ - Nuova Zelanda 34
CO - Colombia 33
UZ - Uzbekistan 28
DZ - Algeria 27
JM - Giamaica 27
HR - Croazia 26
PE - Perù 25
TN - Tunisia 25
GH - Ghana 24
IL - Israele 24
VE - Venezuela 24
NP - Nepal 23
CR - Costa Rica 22
CY - Cipro 19
AE - Emirati Arabi Uniti 18
KZ - Kazakistan 15
HN - Honduras 14
SK - Slovacchia (Repubblica Slovacca) 14
LB - Libano 13
PY - Paraguay 12
NO - Norvegia 11
ET - Etiopia 10
HU - Ungheria 10
KE - Kenya 10
EU - Europa 9
UY - Uruguay 8
DO - Repubblica Dominicana 7
KG - Kirghizistan 7
NI - Nicaragua 7
QA - Qatar 7
XK - ???statistics.table.value.countryCode.XK??? 7
AZ - Azerbaigian 6
CM - Camerun 6
GT - Guatemala 6
MK - Macedonia 6
MO - Macao, regione amministrativa speciale della Cina 6
SV - El Salvador 6
UG - Uganda 6
AL - Albania 5
BH - Bahrain 5
GE - Georgia 5
LK - Sri Lanka 5
Totale 51.123
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Città #
Singapore 2.929
Southend 2.018
Ashburn 1.945
Hefei 1.286
San Jose 1.075
Chandler 948
Fairfield 936
Hong Kong 924
Ho Chi Minh City 841
Bologna 809
Santa Clara 803
Council Bluffs 727
Hanoi 668
Dallas 604
Seoul 527
Woodbridge 477
Wilmington 473
Houston 463
Beijing 459
New York 454
Seattle 439
Los Angeles 405
Boardman 393
Ann Arbor 381
Princeton 376
Cesena 355
Dublin 342
Cambridge 322
Abidjan 321
Lauterbourg 274
Tokyo 271
Dong Ket 225
Jacksonville 210
Munich 209
Hyderabad 208
Milan 197
Nanjing 183
Helsinki 165
Padova 163
Buffalo 162
Westminster 162
Rimini 157
Rome 154
Bengaluru 152
Berlin 138
Bangkok 128
Vienna 120
Forlì 118
Frankfurt am Main 118
Lomé 115
San Francisco 114
Johannesburg 111
Haiphong 110
Jinan 109
Guangzhou 107
Amsterdam 103
Dearborn 103
Orem 101
Da Nang 98
Atlanta 97
Phoenix 94
Montreal 90
Shenyang 90
São Paulo 90
Medford 86
Padua 86
Saint Petersburg 86
Bern 83
Amman 81
Denver 78
Redondo Beach 78
Shanghai 78
Changsha 77
Turin 77
Chicago 73
Paris 71
Chennai 70
Toronto 66
San Diego 64
London 61
The Dalles 60
Tehran 59
Jakarta 58
Hebei 57
Brooklyn 55
Istanbul 55
Tianjin 53
Brussels 51
Nanchang 51
Naples 51
Warsaw 51
Turku 50
Zhengzhou 48
Madrid 47
Modena 47
Redwood City 46
Sofia 46
Hangzhou 45
Falls Church 44
Pune 44
Totale 29.979
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Nome #
Lamiaceae in the treatment of cardiovascular diseases 1.700
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.534
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 1.033
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 551
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 480
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 421
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 377
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 342
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 341
Biotechnological approaches to obtain cricket based bakery products 320
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 290
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 289
Characterization of Oregano (Origanum vulgare) essential oil and definition of its antimicrobial activity against Listeria monocytogenes and Escherichia coli in vitro system and onto foodstuff surfaces 288
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 286
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 284
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 280
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 271
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 266
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 264
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 260
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 260
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 257
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 254
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 248
Packaging for fruit and vegetable products treated with an antimicrobial solution 244
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 243
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 239
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 238
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 237
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 236
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 235
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 232
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 230
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 229
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 228
Microbial phytate degradation in soy milk fermented products 228
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 226
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 224
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 220
Application and use of biotechnology for food fermentation 219
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 217
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 217
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 216
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 213
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 213
Emerging Technologies for Probiotic and Prebiotic Foods 213
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 213
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 212
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 212
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 211
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 210
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 209
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 207
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 207
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 206
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 205
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 205
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 202
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 201
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 201
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 199
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 199
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 199
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 198
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 197
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 197
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 196
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 196
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 195
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 195
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 195
Application of non thermal technologies for the recovery of β glucans from yeast biomass 194
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 194
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 193
Applications of High and Ultra High Pressure Homogenization for Food Safety 193
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 193
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 192
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 192
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 192
Saccharomyces eubayanus potential in winemaking field. 192
Innovative Fermented Milk Product Enriched with Vaginal Probiotics for Women’s Health 191
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 191
Approach to perform the Safety Assessment of Cellulose and Nisin Biopolymers obtained from Bacterial Fermentation as Innovative Food Contact Materials Aimed to Extend Food Shelf Life 189
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 189
Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks 188
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 187
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 187
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 186
Pathogenic species deactivation by high pressare homogenization 185
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 185
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 185
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 183
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 183
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 183
Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli 183
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 182
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 181
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns 181
Totale 26.509
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Categoria #
all - tutte 127.845
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 127.845
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.275 0 186 234 201 353 272 146 222 116 184 673 688
2022/20234.257 391 685 293 471 228 334 195 224 684 182 295 275
2023/20242.973 129 224 129 276 230 545 273 399 136 208 221 203
2024/20258.897 575 873 614 632 1.402 502 692 518 370 568 672 1.479
2025/202621.888 1.487 2.319 1.850 1.587 1.917 921 1.944 822 3.235 1.448 2.747 1.611
2026/20272.041 1.250 791 0 0 0 0 0 0 0 0 0 0
Totale 52.171