CRIS Current Research Information System

PATRIGNANI, FRANCESCA
 Distribuzione geografica
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Continente #
AS - Asia 17.713
NA - Nord America 16.625
EU - Europa 12.494
AF - Africa 1.186
SA - Sud America 1.062
OC - Oceania 112
Continente sconosciuto - Info sul continente non disponibili 20
Totale 49.212
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Nazione #
US - Stati Uniti d'America 16.140
CN - Cina 4.573
SG - Singapore 4.198
IT - Italia 3.898
VN - Vietnam 3.273
GB - Regno Unito 2.464
DE - Germania 1.259
IN - India 1.174
HK - Hong Kong 998
FR - Francia 793
BR - Brasile 750
SE - Svezia 738
KR - Corea 628
BD - Bangladesh 606
NL - Olanda 526
RU - Federazione Russa 499
UA - Ucraina 392
JP - Giappone 361
IE - Irlanda 349
CI - Costa d'Avorio 321
CA - Canada 315
ZA - Sudafrica 283
FI - Finlandia 269
TR - Turchia 260
PH - Filippine 218
TH - Thailandia 207
ES - Italia 198
PK - Pakistan 184
ID - Indonesia 183
IR - Iran 172
TW - Taiwan 163
AT - Austria 156
SC - Seychelles 150
CH - Svizzera 129
EE - Estonia 127
PL - Polonia 123
TG - Togo 115
AR - Argentina 111
MX - Messico 105
MY - Malesia 96
BE - Belgio 95
IQ - Iraq 85
JO - Giordania 83
AU - Australia 77
PT - Portogallo 76
NG - Nigeria 70
GR - Grecia 65
EG - Egitto 63
MA - Marocco 63
BG - Bulgaria 56
EC - Ecuador 54
RO - Romania 51
SA - Arabia Saudita 43
CL - Cile 41
LT - Lituania 38
RS - Serbia 37
CZ - Repubblica Ceca 36
NZ - Nuova Zelanda 34
CO - Colombia 32
DK - Danimarca 31
DZ - Algeria 27
UZ - Uzbekistan 27
HR - Croazia 26
IL - Israele 25
PE - Perù 25
GH - Ghana 24
TN - Tunisia 24
NP - Nepal 23
VE - Venezuela 23
CY - Cipro 19
AE - Emirati Arabi Uniti 17
KZ - Kazakistan 15
SK - Slovacchia (Repubblica Slovacca) 14
JM - Giamaica 13
LB - Libano 13
CR - Costa Rica 12
PY - Paraguay 12
NO - Norvegia 11
ET - Etiopia 10
HU - Ungheria 10
KE - Kenya 10
EU - Europa 9
DO - Repubblica Dominicana 8
UY - Uruguay 8
HN - Honduras 7
KG - Kirghizistan 7
QA - Qatar 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
GE - Georgia 5
LK - Sri Lanka 5
PS - Palestinian Territory 5
SV - El Salvador 5
SY - Repubblica araba siriana 5
Totale 49.132
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Città #
Singapore 2.906
Southend 2.018
Ashburn 1.887
Hefei 1.286
San Jose 978
Chandler 948
Fairfield 936
Hong Kong 907
Ho Chi Minh City 844
Santa Clara 783
Bologna 721
Hanoi 670
Dallas 595
Seoul 527
Woodbridge 477
Wilmington 473
Houston 456
Beijing 454
New York 444
Seattle 437
Boardman 393
Ann Arbor 381
Los Angeles 380
Princeton 376
Cesena 355
Dublin 341
Cambridge 322
Abidjan 321
Council Bluffs 305
Lauterbourg 274
Tokyo 273
Dong Ket 225
Munich 209
Hyderabad 208
Jacksonville 206
Milan 184
Nanjing 182
Helsinki 167
Padova 163
Westminster 162
Buffalo 156
Bengaluru 152
Rome 141
Berlin 138
Bangkok 120
Rimini 120
Vienna 120
Forlì 118
Frankfurt am Main 117
Lomé 115
Johannesburg 113
Haiphong 111
Jinan 109
Guangzhou 107
San Francisco 104
Amsterdam 103
Dearborn 103
Da Nang 98
Orem 97
Shenyang 90
São Paulo 90
Medford 86
Padua 86
Phoenix 86
Saint Petersburg 86
Bern 83
Montreal 82
Amman 81
Atlanta 80
Redondo Beach 78
Changsha 76
Turin 76
Shanghai 75
Denver 72
Paris 71
Chennai 70
Chicago 63
Toronto 63
San Diego 62
The Dalles 60
Jakarta 58
London 58
Hebei 57
Tehran 57
Istanbul 53
Tianjin 53
Brussels 51
Nanchang 51
Warsaw 51
Turku 50
Brooklyn 48
Zhengzhou 48
Modena 47
Redwood City 46
Sofia 46
Hangzhou 45
Naples 45
Falls Church 44
Madrid 44
Pune 44
Totale 29.028
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Nome #
Lamiaceae in the treatment of cardiovascular diseases 1.683
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.528
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 1.016
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 470
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 419
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 407
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 337
Biotechnological approaches to obtain cricket based bakery products 315
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 285
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 284
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 280
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 279
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 272
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 269
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 259
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 258
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 254
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 251
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 243
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 242
Packaging for fruit and vegetable products treated with an antimicrobial solution 242
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 241
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 240
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 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 233
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 232
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 231
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 230
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 230
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 229
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 228
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 225
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 222
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 218
Application and use of biotechnology for food fermentation 217
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 217
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 214
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 214
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 212
Microbial phytate degradation in soy milk fermented products 212
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 209
Emerging Technologies for Probiotic and Prebiotic Foods 208
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 208
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 207
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 207
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 206
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 205
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 204
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 203
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 201
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 200
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 199
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 199
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 198
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 198
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 196
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 196
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 195
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 193
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 192
Application of non thermal technologies for the recovery of β glucans from yeast biomass 191
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 191
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 191
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 191
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Saccharomyces eubayanus potential in winemaking field. 191
Applications of High and Ultra High Pressure Homogenization for Food Safety 189
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 188
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 188
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 187
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 187
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 187
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 186
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 185
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 184
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 184
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 184
Pathogenic species deactivation by high pressare homogenization 183
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 183
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 182
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 182
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 182
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 182
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 181
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 181
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 181
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 180
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 180
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 180
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 180
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 179
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 178
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 178
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 178
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 177
Totale 25.499
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Categoria #
all - tutte 120.597
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 120.597
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021700 0 0 0 0 0 0 0 0 0 0 0 700
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
2025/202621.927 1.487 2.319 1.850 1.587 1.917 921 1.949 848 3.258 1.467 2.763 1.561
Totale 50.169