CRIS Current Research Information System

PATRIGNANI, FRANCESCA
 Distribuzione geografica
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Continente #
AS - Asia 12.718
NA - Nord America 11.723
EU - Europa 10.574
AF - Africa 1.014
SA - Sud America 860
OC - Oceania 101
Continente sconosciuto - Info sul continente non disponibili 19
Totale 37.009
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Nazione #
US - Stati Uniti d'America 11.417
CN - Cina 3.832
SG - Singapore 3.461
IT - Italia 2.908
GB - Regno Unito 2.368
VN - Vietnam 1.277
DE - Germania 1.186
IN - India 1.058
HK - Hong Kong 826
SE - Svezia 719
BR - Brasile 627
KR - Corea 592
RU - Federazione Russa 489
NL - Olanda 455
FR - Francia 449
UA - Ucraina 380
IE - Irlanda 321
CI - Costa d'Avorio 319
TR - Turchia 225
JP - Giappone 211
FI - Finlandia 204
CA - Canada 201
ZA - Sudafrica 184
IR - Iran 165
ID - Indonesia 160
PK - Pakistan 151
SC - Seychelles 150
ES - Italia 149
AT - Austria 144
TH - Thailandia 140
PH - Filippine 133
EE - Estonia 121
TW - Taiwan 116
CH - Svizzera 115
TG - Togo 113
AR - Argentina 98
PL - Polonia 90
JO - Giordania 79
MX - Messico 73
MY - Malesia 71
BE - Belgio 70
NG - Nigeria 68
PT - Portogallo 68
AU - Australia 67
GR - Grecia 56
BG - Bulgaria 53
EG - Egitto 52
MA - Marocco 52
EC - Ecuador 46
RO - Romania 45
BD - Bangladesh 33
NZ - Nuova Zelanda 33
CZ - Repubblica Ceca 32
LT - Lituania 32
RS - Serbia 31
IQ - Iraq 30
DK - Danimarca 28
CL - Cile 27
SA - Arabia Saudita 25
IL - Israele 22
CO - Colombia 19
HR - Croazia 19
DZ - Algeria 17
PE - Perù 17
GH - Ghana 16
NP - Nepal 15
AE - Emirati Arabi Uniti 14
TN - Tunisia 14
UZ - Uzbekistan 14
KZ - Kazakistan 12
CR - Costa Rica 10
LB - Libano 10
NO - Norvegia 10
PY - Paraguay 10
SK - Slovacchia (Repubblica Slovacca) 10
EU - Europa 9
CY - Cipro 7
KE - Kenya 7
UY - Uruguay 7
VE - Venezuela 7
DO - Repubblica Dominicana 6
HN - Honduras 6
HU - Ungheria 6
MO - Macao, regione amministrativa speciale della Cina 6
QA - Qatar 6
XK - ???statistics.table.value.countryCode.XK??? 6
CM - Camerun 5
UG - Uganda 5
AZ - Azerbaigian 4
KG - Kirghizistan 4
MK - Macedonia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BH - Bahrain 3
OM - Oman 3
PA - Panama 3
SY - Repubblica araba siriana 3
AI - Anguilla 2
AL - Albania 2
AM - Armenia 2
BW - Botswana 2
Totale 36.972
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Città #
Singapore 2.252
Southend 2.018
Ashburn 1.347
Hefei 1.281
Chandler 948
Fairfield 936
Hong Kong 795
Santa Clara 709
Bologna 533
Seoul 526
Woodbridge 475
Wilmington 472
Seattle 420
Houston 417
Beijing 402
Dallas 387
Ann Arbor 381
Princeton 376
Cesena 351
Cambridge 321
Abidjan 319
Dublin 315
Ho Chi Minh City 308
Boardman 293
Dong Ket 225
Hanoi 213
Hyderabad 207
Munich 205
New York 201
Jacksonville 197
Los Angeles 182
Nanjing 177
Tokyo 166
Padova 163
Westminster 162
Bengaluru 147
Milan 146
Berlin 136
Buffalo 118
Vienna 115
Helsinki 114
Lomé 113
Jinan 107
Forlì 106
Dearborn 103
Bangkok 96
Shenyang 87
Medford 86
Saint Petersburg 86
Bern 83
Redondo Beach 78
Amman 77
Guangzhou 72
Frankfurt am Main 66
Changsha 64
Rome 60
Chennai 59
Rimini 59
San Diego 59
Turin 58
Hebei 57
Amsterdam 56
Tehran 56
Jakarta 52
Brussels 51
Nanchang 50
Turku 50
Istanbul 47
Montreal 46
Redwood City 46
Shanghai 46
Sofia 46
São Paulo 46
Falls Church 44
Mülheim 43
Phoenix 43
Edirne 42
Zhengzhou 42
Pune 40
Tianjin 39
Des Moines 38
London 38
Abeokuta 36
Haiphong 36
Paris 36
Tongling 36
Verona 36
Falkenstein 34
Madrid 34
Tainan City 34
Warsaw 34
Lappeenranta 33
Mahé 33
Nuremberg 33
Toronto 33
Chicago 32
Padua 32
Parma 32
Redmond 32
Taiyuan 31
Totale 22.600
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Nome #
Lamiaceae in the treatment of cardiovascular diseases 1.563
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 554
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 436
Consumer perception and liking of Parmigiano reggiano Protected Designation of Origin (PDO) cheese produced with milk from cows fed fresh forage vs. dry hay 353
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 264
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 262
Biotechnological approaches to obtain cricket based bakery products 257
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 251
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 239
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 238
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 222
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 221
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 217
Packaging for fruit and vegetable products treated with an antimicrobial solution 211
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 210
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 209
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 206
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 205
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 204
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 204
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 204
Application and use of biotechnology for food fermentation 195
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 195
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 193
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 192
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 191
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 191
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 191
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 190
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 189
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 188
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 187
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 186
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 182
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 181
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 181
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 181
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 180
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 177
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 177
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 177
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 177
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 176
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 176
Emerging Technologies for Probiotic and Prebiotic Foods 175
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 174
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 174
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 173
Applications of High and Ultra High Pressure Homogenization for Food Safety 169
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 168
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 167
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 167
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 165
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 164
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 164
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 163
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 163
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 163
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 162
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 161
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 161
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 161
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 160
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 160
Application of non thermal technologies for the recovery of β glucans from yeast biomass 160
Saccharomyces eubayanus potential in winemaking field. 160
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 160
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 159
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 159
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 158
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 158
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 156
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 156
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 155
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 154
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 154
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 154
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 154
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 153
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 153
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 153
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 153
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 152
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 151
Pathogenic species deactivation by high pressare homogenization 150
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms 148
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 147
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 147
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 147
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 146
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 145
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 145
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 144
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 144
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams 144
Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder 144
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 143
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 143
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 143
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 143
Totale 19.732
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Categoria #
all - tutte 96.717
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 96.717
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.146 0 0 0 0 0 196 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
2024/20258.897 575 873 614 632 1.402 502 692 518 370 568 672 1.479
2025/20269.590 1.487 2.319 1.850 1.587 1.917 430 0 0 0 0 0 0
Totale 37.832