CRIS Current Research Information System

PATRIGNANI, FRANCESCA
 Distribuzione geografica
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Continente #
AS - Asia 17.049
NA - Nord America 13.556
EU - Europa 11.804
AF - Africa 1.180
SA - Sud America 1.015
OC - Oceania 112
Continente sconosciuto - Info sul continente non disponibili 20
Totale 44.736
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Nazione #
US - Stati Uniti d'America 13.173
CN - Cina 4.524
SG - Singapore 4.173
IT - Italia 3.306
VN - Vietnam 3.271
GB - Regno Unito 2.444
DE - Germania 1.256
IN - India 1.161
HK - Hong Kong 977
FR - Francia 789
SE - Svezia 736
BR - Brasile 713
KR - Corea 628
NL - Olanda 512
RU - Federazione Russa 496
UA - Ucraina 392
JP - Giappone 361
IE - Irlanda 348
CI - Costa d'Avorio 321
ZA - Sudafrica 283
FI - Finlandia 268
TR - Turchia 255
CA - Canada 241
PH - Filippine 215
TH - Thailandia 203
PK - Pakistan 183
ES - Italia 182
ID - Indonesia 182
IR - Iran 170
TW - Taiwan 162
AT - Austria 154
SC - Seychelles 150
CH - Svizzera 126
EE - Estonia 123
PL - Polonia 121
TG - Togo 115
AR - Argentina 111
MX - Messico 96
MY - Malesia 92
BE - Belgio 88
IQ - Iraq 82
BD - Bangladesh 81
JO - Giordania 81
AU - Australia 77
PT - Portogallo 71
NG - Nigeria 70
GR - Grecia 65
MA - Marocco 63
EG - Egitto 62
BG - Bulgaria 56
EC - Ecuador 52
RO - Romania 50
SA - Arabia Saudita 43
CL - Cile 37
RS - Serbia 37
LT - Lituania 36
NZ - Nuova Zelanda 34
CZ - Repubblica Ceca 33
CO - Colombia 32
DK - Danimarca 31
DZ - Algeria 27
UZ - Uzbekistan 27
HR - Croazia 26
IL - Israele 25
TN - Tunisia 24
NP - Nepal 23
PE - Perù 23
VE - Venezuela 23
GH - Ghana 19
CY - Cipro 18
AE - Emirati Arabi Uniti 17
KZ - Kazakistan 15
SK - Slovacchia (Repubblica Slovacca) 14
LB - Libano 13
CR - Costa Rica 12
PY - Paraguay 12
NO - Norvegia 11
ET - Etiopia 10
KE - Kenya 10
EU - Europa 9
DO - Repubblica Dominicana 8
HN - Honduras 7
HU - Ungheria 7
KG - Kirghizistan 7
QA - Qatar 7
UY - Uruguay 7
XK - ???statistics.table.value.countryCode.XK??? 7
AL - Albania 6
AZ - Azerbaigian 6
MK - Macedonia 6
MO - Macao, regione amministrativa speciale della Cina 6
UG - Uganda 6
BH - Bahrain 5
CM - Camerun 5
PS - Palestinian Territory 5
SY - Repubblica araba siriana 5
GE - Georgia 4
JM - Giamaica 4
LK - Sri Lanka 4
OM - Oman 4
Totale 44.668
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Città #
Singapore 2.882
Southend 2.018
Ashburn 1.497
Hefei 1.286
Chandler 948
Fairfield 936
Hong Kong 886
Ho Chi Minh City 843
San Jose 740
Santa Clara 723
Hanoi 669
Bologna 663
Seoul 527
Woodbridge 475
Wilmington 472
Beijing 436
Seattle 423
Houston 422
Dallas 404
Ann Arbor 381
Princeton 376
Cesena 355
Dublin 341
Abidjan 321
Cambridge 321
Boardman 296
Lauterbourg 274
Tokyo 273
New York 238
Los Angeles 232
Dong Ket 225
Council Bluffs 212
Munich 209
Hyderabad 208
Jacksonville 199
Nanjing 182
Helsinki 167
Padova 163
Westminster 162
Milan 155
Bengaluru 147
Berlin 137
Buffalo 124
Vienna 120
Bangkok 118
Frankfurt am Main 116
Lomé 115
Johannesburg 113
Haiphong 111
Jinan 109
Forlì 106
Guangzhou 106
Dearborn 103
Amsterdam 100
Da Nang 98
Shenyang 90
Medford 86
Saint Petersburg 86
Bern 83
Amman 79
Redondo Beach 78
Changsha 76
Rimini 75
Rome 74
Shanghai 72
Paris 71
Chennai 69
Montreal 65
São Paulo 61
Turin 61
San Diego 59
Jakarta 58
The Dalles 58
Hebei 57
Orem 57
Tehran 56
Istanbul 53
Tianjin 53
Brussels 51
Nanchang 51
Warsaw 51
Turku 50
London 49
Phoenix 49
Chicago 47
Zhengzhou 47
Redwood City 46
Sofia 46
Falls Church 44
Hangzhou 44
Madrid 44
Pune 44
Mülheim 43
Des Moines 42
Edirne 42
Lappeenranta 41
Toronto 41
Shenzhen 40
Hải Dương 38
Modena 38
Totale 26.828
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Nome #
Lamiaceae in the treatment of cardiovascular diseases 1.662
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 618
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 464
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 379
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 310
Biotechnological approaches to obtain cricket based bakery products 304
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 283
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 283
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 279
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 277
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 267
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 262
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 254
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 249
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 248
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 241
Packaging for fruit and vegetable products treated with an antimicrobial solution 240
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 238
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 236
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 236
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 230
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 229
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 226
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 225
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 225
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 224
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 224
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 223
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 223
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 222
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 218
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 217
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 215
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 212
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 210
Application and use of biotechnology for food fermentation 209
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 208
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 205
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 205
Emerging Technologies for Probiotic and Prebiotic Foods 204
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 203
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 203
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 202
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 201
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 198
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 198
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 197
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 197
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 197
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 196
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 195
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 193
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 193
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 191
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 190
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 189
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 189
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 189
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 188
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 187
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 187
Application of non thermal technologies for the recovery of β glucans from yeast biomass 186
Applications of High and Ultra High Pressure Homogenization for Food Safety 186
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 185
Saccharomyces eubayanus potential in winemaking field. 185
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 184
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 182
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 181
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 180
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 180
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 179
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 179
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 179
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 177
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 177
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 177
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 176
Pathogenic species deactivation by high pressare homogenization 176
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 176
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 175
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 174
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 174
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 173
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 172
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 172
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 172
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 172
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 171
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 171
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 170
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 169
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 169
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 169
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 168
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 167
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 167
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 167
Totale 22.748
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Categoria #
all - tutte 109.880
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 109.880
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.054 0 0 0 0 0 0 0 0 0 178 176 700
2021/20223.535 260 186 234 201 353 272 146 222 116 184 673 688
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
2025/202617.439 1.487 2.319 1.850 1.587 1.917 921 1.949 848 3.258 1.303 0 0
Totale 45.681