CRIS Current Research Information System

PATRIGNANI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 6677
EU - Europa 5430
AS - Asia 1662
AF - Africa 319
SA - Sud America 37
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 11
Totale 14149
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Nazione #
US - Stati Uniti d'America 6645
GB - Regno Unito 2141
IT - Italia 838
CN - Cina 826
DE - Germania 575
SE - Svezia 559
VN - Vietnam 420
UA - Ucraina 360
IN - India 316
FR - Francia 262
RU - Federazione Russa 257
ZA - Sudafrica 131
EE - Estonia 120
TG - Togo 112
AT - Austria 98
ES - Italia 42
NG - Nigeria 36
BE - Belgio 34
SC - Seychelles 33
JP - Giappone 31
NL - Olanda 31
CA - Canada 25
BR - Brasile 19
HR - Croazia 18
CH - Svizzera 17
GR - Grecia 17
TR - Turchia 17
IR - Iran 15
RO - Romania 12
PL - Polonia 11
CL - Cile 9
EU - Europa 9
BG - Bulgaria 8
LB - Libano 6
MX - Messico 6
NZ - Nuova Zelanda 6
AU - Australia 5
CZ - Repubblica Ceca 5
AR - Argentina 4
FI - Finlandia 4
ID - Indonesia 4
KR - Corea 4
PT - Portogallo 4
UZ - Uzbekistan 4
A2 - ???statistics.table.value.countryCode.A2??? 3
DK - Danimarca 3
DZ - Algeria 3
EC - Ecuador 3
IE - Irlanda 3
NO - Norvegia 3
PK - Pakistan 3
RS - Serbia 3
IL - Israele 2
IQ - Iraq 2
MA - Marocco 2
PE - Perù 2
TH - Thailandia 2
A1 - ???statistics.table.value.countryCode.A1??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
AM - Armenia 1
BD - Bangladesh 1
EG - Egitto 1
HK - Hong Kong 1
HN - Honduras 1
HU - Ungheria 1
KZ - Kazakistan 1
LV - Lettonia 1
MD - Moldavia 1
MU - Mauritius 1
MY - Malesia 1
PH - Filippine 1
SA - Arabia Saudita 1
SG - Singapore 1
SK - Slovacchia (Repubblica Slovacca) 1
TW - Taiwan 1
Totale 14149
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Città #
Southend 2018
Fairfield 936
Chandler 913
Woodbridge 475
Wilmington 471
Houston 413
Seattle 390
Ann Arbor 381
Ashburn 376
Princeton 376
Cambridge 321
Dong Ket 225
Jacksonville 197
Nanjing 171
Westminster 159
Padova 128
Bologna 116
Berlin 115
Lomé 112
Dearborn 103
Jinan 97
Medford 86
Saint Petersburg 86
Vienna 85
Shenyang 79
Cesena 70
San Diego 59
Hebei 57
Changsha 51
Redwood City 46
Falls Church 44
Nanchang 42
Des Moines 38
Abeokuta 36
Brussels 34
Beijing 33
Mahé 33
Redmond 32
Norwalk 30
Kuban 28
Boardman 27
Milan 27
Tianjin 25
Tokyo 25
Zhengzhou 25
Guangzhou 24
Haikou 24
Hangzhou 24
Taiyuan 24
Fremont 23
Jiaxing 22
Verona 21
Forlì 19
Madrid 18
Lanzhou 16
Taizhou 16
Ningbo 15
Paris 14
Phoenix 14
Hefei 13
Chicago 12
Frankfurt am Main 11
Toronto 11
Bremen 10
Teramo 9
Ferrara 8
Fuzhou 8
Kunming 8
Moscow 8
Sofia 8
Andover 7
Buffalo 7
Frankfurt Am Main 7
Hanover 7
Istanbul 7
London 7
Ravenna 7
Boydton 6
Lausanne 6
Ottawa 6
Augusta 5
Balclutha 5
Clearwater 5
Leawood 5
Marnate 5
Mazzano Romano 5
Olalla 5
Orange 5
Québec 5
Rome 5
Zaragoza 5
Guidonia 4
Helsinki 4
Marseille 4
Monterrey 4
New York 4
Olsztyn 4
Potsdam 4
Sacramento 4
San Francisco 4
Totale 10129
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Nome #
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 294
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 163
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 157
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 151
Biotechnological approaches to obtain cricket based bakery products 150
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 148
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 146
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 138
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 134
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 132
Packaging for fruit and vegetable products treated with an antimicrobial solution 131
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 131
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 130
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 128
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 125
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 123
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 122
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 121
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 120
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 120
Application and use of biotechnology for food fermentation 119
Applications of High and Ultra High Pressure Homogenization for Food Safety 119
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 115
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 115
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 113
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 113
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 112
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 112
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 111
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 111
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 109
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 109
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 105
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 102
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion 102
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 101
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 101
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 100
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 100
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 100
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 100
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 100
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 99
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 98
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 97
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 97
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 96
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 96
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 96
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 94
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 94
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 94
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 93
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 93
Emerging Technologies for Probiotic and Prebiotic Foods 91
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 91
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 91
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 91
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 90
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 89
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 89
Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese 89
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams 89
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 88
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 88
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 88
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 86
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 85
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 85
null 84
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 84
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 83
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 83
Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions 83
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 83
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 82
New challenging yeasts in enology: the case of Saccharomyces eubayanus 82
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms 81
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 80
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 79
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 79
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix 79
Saccharomyces eubayanus potential in winemaking field. 79
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables 78
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 78
Formation of ethyl carbamate during the production process of Cantonese soy sauce 78
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 77
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 76
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 76
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 76
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 76
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 76
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents 75
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 74
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese 74
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing 74
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 73
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 73
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 73
Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure 73
Totale 10131
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Categoria #
all - tutte 21764
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 21764
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018331 0000 00 023 802982
2018/20191023 581296125 22121 6249 7416146170
2019/20203937 69914850205 342413 474500 514241148203
2020/20213215 513225112110 109196 79257 560178176700
2021/20223535 260186234201 353272 146222 116184673688
2022/20232615 391685293471 228334 2130 0000
Totale 14730