PATRIGNANI, FRANCESCA
 Distribuzione geografica
Continente #
NA - Nord America 8.175
EU - Europa 7.252
AS - Asia 2.940
AF - Africa 524
SA - Sud America 102
OC - Oceania 49
Continente sconosciuto - Info sul continente non disponibili 13
Totale 19.055
Nazione #
US - Stati Uniti d'America 8.030
GB - Regno Unito 2.222
IT - Italia 1.539
CN - Cina 895
DE - Germania 797
IN - India 707
SE - Svezia 687
VN - Vietnam 436
UA - Ucraina 365
FR - Francia 318
IE - Irlanda 295
RU - Federazione Russa 265
ZA - Sudafrica 141
SG - Singapore 130
CI - Costa d'Avorio 128
CA - Canada 123
TR - Turchia 121
EE - Estonia 120
TG - Togo 112
CH - Svizzera 105
AT - Austria 100
PK - Pakistan 99
TH - Thailandia 86
IR - Iran 79
TW - Taiwan 73
JO - Giordania 71
ES - Italia 66
BR - Brasile 62
PH - Filippine 59
JP - Giappone 53
NL - Olanda 50
NG - Nigeria 46
BE - Belgio 43
BG - Bulgaria 43
FI - Finlandia 35
PT - Portogallo 33
SC - Seychelles 33
GR - Grecia 29
PL - Polonia 29
AU - Australia 26
ID - Indonesia 26
MY - Malesia 26
KR - Corea 25
RS - Serbia 24
NZ - Nuova Zelanda 23
HR - Croazia 19
CZ - Repubblica Ceca 16
MX - Messico 16
EG - Egitto 15
RO - Romania 15
MA - Marocco 14
SA - Arabia Saudita 14
AR - Argentina 12
CL - Cile 11
DZ - Algeria 11
DK - Danimarca 9
EU - Europa 9
HK - Hong Kong 9
NO - Norvegia 9
IQ - Iraq 7
PE - Perù 7
SK - Slovacchia (Repubblica Slovacca) 7
EC - Ecuador 6
LB - Libano 6
TN - Tunisia 6
AE - Emirati Arabi Uniti 5
CR - Costa Rica 5
BD - Bangladesh 4
GH - Ghana 4
UG - Uganda 4
UZ - Uzbekistan 4
A2 - ???statistics.table.value.countryCode.A2??? 3
CM - Camerun 3
LT - Lituania 3
MK - Macedonia 3
UY - Uruguay 3
CD - Congo 2
ET - Etiopia 2
IL - Israele 2
SM - San Marino 2
ZW - Zimbabwe 2
A1 - Anonimo 1
AL - Albania 1
AM - Armenia 1
CO - Colombia 1
HN - Honduras 1
HU - Ungheria 1
KH - Cambogia 1
KZ - Kazakistan 1
LV - Lettonia 1
MD - Moldavia 1
MU - Mauritius 1
Totale 19.055
Città #
Southend 2.018
Chandler 948
Fairfield 936
Ashburn 673
Woodbridge 475
Wilmington 471
Houston 413
Seattle 410
Ann Arbor 381
Princeton 376
Cambridge 321
Dublin 292
Dong Ket 225
Bologna 202
Jacksonville 197
Hyderabad 193
Nanjing 171
Westminster 159
New York 148
Padova 134
Abidjan 128
Berlin 122
Cesena 119
Lomé 112
Dearborn 103
Jinan 97
Vienna 87
Medford 86
Saint Petersburg 86
Bern 83
Forlì 79
Shenyang 79
Milan 78
Bangkok 75
Singapore 72
Amman 71
San Diego 59
Hebei 57
Changsha 51
Redwood City 46
Beijing 45
Turin 45
Falls Church 44
Mülheim 43
Edirne 42
Nanchang 42
Sofia 42
Rimini 40
Des Moines 38
Abeokuta 36
Brussels 36
Boardman 35
Tainan City 34
Mahé 33
Paris 33
Redmond 32
Norwalk 30
Tianjin 30
Kuban 28
Pune 28
Tokyo 28
Stalybridge 27
Tehran 27
Guangzhou 26
Verona 26
Madrid 25
Zhengzhou 25
Haikou 24
Hangzhou 24
Helsinki 24
Montreal 24
Taiyuan 24
Fremont 23
Jiaxing 22
Chennai 21
Washington 20
Bengaluru 19
Mumbai 17
Parma 17
Taipei 17
Bari 16
Braga 16
Islamabad 16
Istanbul 16
Lanzhou 16
Taizhou 16
London 15
Ningbo 15
Bhubaneswar 14
Faisalabad 14
Los Angeles 14
Olalla 14
Phoenix 14
Amsterdam 13
Frankfurt am Main 13
Hefei 13
Ozzano dell'Emilia 13
Toronto 13
Chicago 12
Florence 12
Totale 12.314
Nome #
Lamiaceae in the treatment of cardiovascular diseases 814
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 306
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 283
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 198
Biotechnological approaches to obtain cricket based bakery products 193
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 192
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 173
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 168
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 168
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 162
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 162
Packaging for fruit and vegetable products treated with an antimicrobial solution 161
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 160
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 159
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 157
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 155
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 151
Application and use of biotechnology for food fermentation 146
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 144
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 142
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 140
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 139
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 137
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 136
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 136
Applications of High and Ultra High Pressure Homogenization for Food Safety 135
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 134
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 134
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 132
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 131
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 130
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 130
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 129
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 129
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 128
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 126
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 126
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 125
Emerging Technologies for Probiotic and Prebiotic Foods 120
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 120
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 118
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 116
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 116
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 116
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 116
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 115
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 115
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion 115
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 113
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 113
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 113
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 112
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 110
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 110
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 110
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 110
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 110
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams 109
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 109
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 108
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 107
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 106
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 105
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 105
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 103
Saccharomyces eubayanus potential in winemaking field. 103
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 102
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 102
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 101
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 101
New challenging yeasts in enology: the case of Saccharomyces eubayanus 101
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 100
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 100
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 99
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 99
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 99
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 98
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 98
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 97
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms 97
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix 97
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 96
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 96
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 96
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 95
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 95
Formation of ethyl carbamate during the production process of Cantonese soy sauce 95
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 94
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 94
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 93
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 93
Pathogenic species deactivation by high pressare homogenization 92
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 92
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 92
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 91
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 91
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 90
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 90
Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions 88
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 88
Totale 12.946
Categoria #
all - tutte 48.230
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 48.230


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.937 699 148 50 205 342 413 474 500 514 241 148 203
2020/20213.215 513 225 112 110 109 196 79 257 560 178 176 700
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
2024/2025373 373 0 0 0 0 0 0 0 0 0 0 0
Totale 19.718