CRIS Current Research Information System

PATRIGNANI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 8.574
EU - Europa 7.376
AS - Asia 3.760
AF - Africa 543
SA - Sud America 114
OC - Oceania 54
Continente sconosciuto - Info sul continente non disponibili 13
Totale 20.434
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Nazione #
US - Stati Uniti d'America 8.418
GB - Regno Unito 2.228
IT - Italia 1.616
CN - Cina 976
DE - Germania 799
IN - India 747
SG - Singapore 719
SE - Svezia 687
VN - Vietnam 437
UA - Ucraina 365
FR - Francia 320
IE - Irlanda 299
RU - Federazione Russa 265
ZA - Sudafrica 141
CA - Canada 128
CI - Costa d'Avorio 128
TR - Turchia 125
EE - Estonia 120
PK - Pakistan 115
TG - Togo 112
CH - Svizzera 105
AT - Austria 102
TH - Thailandia 100
IR - Iran 86
PH - Filippine 79
TW - Taiwan 77
BR - Brasile 72
JO - Giordania 71
ES - Italia 66
JP - Giappone 56
NG - Nigeria 51
NL - Olanda 50
BE - Belgio 45
BG - Bulgaria 43
FI - Finlandia 42
PT - Portogallo 39
GR - Grecia 36
ID - Indonesia 34
SC - Seychelles 33
PL - Polonia 31
AU - Australia 30
MY - Malesia 27
KR - Corea 26
RS - Serbia 25
NZ - Nuova Zelanda 24
MX - Messico 22
EG - Egitto 21
HK - Hong Kong 19
HR - Croazia 19
MA - Marocco 18
RO - Romania 18
CZ - Repubblica Ceca 16
SA - Arabia Saudita 15
AR - Argentina 12
CL - Cile 11
DZ - Algeria 11
IQ - Iraq 10
NO - Norvegia 10
BD - Bangladesh 9
DK - Danimarca 9
EU - Europa 9
PE - Perù 9
SK - Slovacchia (Repubblica Slovacca) 7
EC - Ecuador 6
GH - Ghana 6
LB - Libano 6
NP - Nepal 6
TN - Tunisia 6
AE - Emirati Arabi Uniti 5
CM - Camerun 5
CR - Costa Rica 5
LT - Lituania 5
UG - Uganda 4
UZ - Uzbekistan 4
A2 - ???statistics.table.value.countryCode.A2??? 3
MK - Macedonia 3
SY - Repubblica araba siriana 3
UY - Uruguay 3
CD - Congo 2
CY - Cipro 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
KG - Kirghizistan 1
KH - Cambogia 1
KZ - Kazakistan 1
LV - Lettonia 1
MD - Moldavia 1
MU - Mauritius 1
Totale 20.434
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Città #
Southend 2.018
Chandler 948
Fairfield 936
Ashburn 684
Singapore 598
Woodbridge 475
Wilmington 471
Houston 413
Seattle 410
Ann Arbor 381
Princeton 376
Cambridge 321
Dublin 296
Dong Ket 225
Bologna 214
Hyderabad 200
Jacksonville 197
Nanjing 173
Westminster 159
New York 148
Padova 134
Abidjan 128
Berlin 122
Cesena 121
Lomé 112
Santa Clara 105
Dearborn 103
Jinan 98
Vienna 89
Medford 86
Saint Petersburg 86
Bangkok 84
Bern 83
Milan 83
Forlì 79
Shenyang 79
Amman 71
San Diego 59
Hebei 57
Changsha 51
Beijing 48
Redwood City 46
Turin 45
Falls Church 44
Mülheim 43
Edirne 42
Nanchang 42
Sofia 42
Rimini 40
Brussels 38
Des Moines 38
Abeokuta 36
Boardman 36
Pune 34
Tainan City 34
Guangzhou 33
Mahé 33
Paris 33
Redmond 32
Tehran 32
Tianjin 31
Norwalk 30
Tokyo 29
Helsinki 28
Kuban 28
Stalybridge 27
Zhengzhou 27
Verona 26
Chennai 25
Hangzhou 25
Madrid 25
Taiyuan 25
Haikou 24
Los Angeles 24
Montreal 24
Fremont 23
Jiaxing 22
Bengaluru 21
Washington 21
Taipei 20
Mumbai 19
Parma 19
Ningbo 17
Taizhou 17
Bari 16
Braga 16
Faisalabad 16
Islamabad 16
Istanbul 16
Lanzhou 16
Peshawar 16
Chicago 15
London 15
Bhubaneswar 14
Lappeenranta 14
Olalla 14
Phoenix 14
Ravenna 14
Toronto 14
Amsterdam 13
Totale 13.060
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Nome #
Lamiaceae in the treatment of cardiovascular diseases 944
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 320
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 316
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 201
Biotechnological approaches to obtain cricket based bakery products 198
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 196
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 178
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 176
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 174
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 166
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 165
Packaging for fruit and vegetable products treated with an antimicrobial solution 165
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 164
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 163
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 159
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 158
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 152
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 151
Application and use of biotechnology for food fermentation 147
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 147
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 145
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 144
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 143
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 143
Applications of High and Ultra High Pressure Homogenization for Food Safety 142
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 142
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices 140
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 139
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 137
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 137
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 134
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 132
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 132
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 132
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 130
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 129
Emerging Technologies for Probiotic and Prebiotic Foods 128
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 128
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 127
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 127
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 125
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 124
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 121
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 121
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 120
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 119
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 119
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion 118
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages 117
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 117
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli 116
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 116
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 115
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 115
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 114
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages 113
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 113
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 113
Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk 112
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 112
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams 111
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 111
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 111
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 111
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 110
Saccharomyces eubayanus potential in winemaking field. 109
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 108
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 108
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms 108
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 107
Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264 106
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices 105
Fattori che influenzano il metabolismo dei microrganismi negli alimenti 105
New challenging yeasts in enology: the case of Saccharomyces eubayanus 105
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 104
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must 104
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus 103
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli 103
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 102
Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality 101
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix 100
Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME) 100
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 100
Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety 99
Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 99
Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good 99
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk 99
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 97
Pathogenic species deactivation by high pressare homogenization 97
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 97
Formation of ethyl carbamate during the production process of Cantonese soy sauce 97
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 97
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 96
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 95
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 95
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 95
Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food 94
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials 94
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 93
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 93
Totale 13.559
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Categoria #
all - tutte 52.285
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 52.285
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.090 0 0 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
2024/20251.756 575 873 308 0 0 0 0 0 0 0 0 0
Totale 21.101