CRIS Current Research Information System

LANCIOTTI, ROSALBA
 Distribuzione geografica
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Continente #
NA - Nord America 15.080
AS - Asia 12.995
EU - Europa 11.989
AF - Africa 991
SA - Sud America 835
OC - Oceania 75
Continente sconosciuto - Info sul continente non disponibili 18
Totale 41.983
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Nazione #
US - Stati Uniti d'America 14.818
SG - Singapore 4.116
CN - Cina 4.025
IT - Italia 3.013
GB - Regno Unito 2.929
VN - Vietnam 1.592
DE - Germania 1.361
IN - India 973
HK - Hong Kong 939
SE - Svezia 922
RU - Federazione Russa 597
BR - Brasile 591
UA - Ucraina 539
FR - Francia 510
KR - Corea 453
NL - Olanda 435
IE - Irlanda 390
CI - Costa d'Avorio 317
ZA - Sudafrica 220
JP - Giappone 212
CA - Canada 182
EE - Estonia 168
FI - Finlandia 162
AT - Austria 159
SC - Seychelles 153
CH - Svizzera 151
TG - Togo 143
ES - Italia 126
AR - Argentina 113
ID - Indonesia 111
BE - Belgio 101
JO - Giordania 98
TR - Turchia 82
PL - Polonia 79
IR - Iran 72
BG - Bulgaria 69
NG - Nigeria 66
MX - Messico 60
GR - Grecia 54
AU - Australia 45
EC - Ecuador 40
MY - Malesia 37
PT - Portogallo 37
PH - Filippine 36
TH - Thailandia 35
PK - Pakistan 33
BD - Bangladesh 30
CZ - Repubblica Ceca 29
DK - Danimarca 28
LT - Lituania 28
NZ - Nuova Zelanda 28
EG - Egitto 24
RO - Romania 24
HR - Croazia 23
IL - Israele 23
CL - Cile 22
PE - Perù 21
MA - Marocco 19
IQ - Iraq 17
TW - Taiwan 17
DZ - Algeria 14
CO - Colombia 13
EU - Europa 13
LB - Libano 13
PY - Paraguay 12
SK - Slovacchia (Repubblica Slovacca) 12
GH - Ghana 11
UZ - Uzbekistan 11
VE - Venezuela 11
AE - Emirati Arabi Uniti 9
CY - Cipro 9
RS - Serbia 9
SA - Arabia Saudita 9
UY - Uruguay 9
NO - Norvegia 8
KE - Kenya 7
AZ - Azerbaigian 6
TN - Tunisia 6
KZ - Kazakistan 5
MK - Macedonia 5
NP - Nepal 5
SI - Slovenia 5
DO - Repubblica Dominicana 4
HN - Honduras 4
PA - Panama 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BH - Bahrain 3
CR - Costa Rica 3
ET - Etiopia 3
HU - Ungheria 3
KG - Kirghizistan 3
LV - Lettonia 3
OM - Oman 3
PS - Palestinian Territory 3
AI - Anguilla 2
AL - Albania 2
AM - Armenia 2
BJ - Benin 2
BO - Bolivia 2
BW - Botswana 2
Totale 41.950
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Città #
Singapore 2.769
Southend 2.577
Ashburn 1.682
Fairfield 1.279
Chandler 1.266
Hefei 1.058
Hong Kong 922
Santa Clara 846
Woodbridge 653
Wilmington 643
Houston 590
Seattle 579
Ann Arbor 552
Bologna 552
Princeton 491
Beijing 464
Cambridge 438
Seoul 412
Dublin 386
Dallas 371
Boardman 345
Cesena 342
Ho Chi Minh City 331
Abidjan 317
Jacksonville 315
Dong Ket 297
Hyderabad 239
Hanoi 238
New York 235
Nanjing 229
Los Angeles 219
Westminster 215
Padova 210
San Jose 189
Tokyo 178
Berlin 175
Lomé 143
Jinan 142
Milan 141
Dearborn 138
Buffalo 136
Vienna 127
Munich 114
Saint Petersburg 112
Bengaluru 110
Bern 106
Shenyang 103
Medford 101
Amman 96
Redondo Beach 96
Forlì 88
Changsha 87
Guangzhou 83
Helsinki 80
San Diego 80
Hebei 76
Brussels 75
Frankfurt am Main 75
Shanghai 69
Turin 68
Nanchang 67
São Paulo 66
Mülheim 65
Sofia 62
Amsterdam 60
Jakarta 56
Falls Church 55
Tianjin 54
Zhengzhou 54
Rome 51
Redwood City 50
Hangzhou 49
Abeokuta 48
Chicago 47
Turku 47
Des Moines 46
Redmond 46
Taiyuan 46
Mahé 45
Rimini 45
Phoenix 44
Pune 44
Falkenstein 42
Norwalk 42
Verona 40
Madrid 39
Haiphong 38
London 37
Yubileyny 37
Nuremberg 36
Jiaxing 35
Toronto 35
Haikou 33
Lappeenranta 33
Kuban 32
Paris 31
Moscow 30
The Dalles 30
Florence 29
Modena 29
Totale 26.825
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Nome #
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 439
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 270
Biotechnological approaches to obtain cricket based bakery products 261
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 258
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 257
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 245
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 243
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 228
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 226
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 221
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 217
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 216
Packaging for fruit and vegetable products treated with an antimicrobial solution 216
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 214
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 213
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 210
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 209
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 209
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 206
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 206
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 204
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 204
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 203
Immunoreactivity of gluten-sensitized sera toward wheat, rice, corn, and Amaranth flour proteins treated with microbial transglutaminase 200
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 199
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 198
Application and use of biotechnology for food fermentation 198
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 196
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 195
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 195
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 194
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 194
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 193
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 193
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 192
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 191
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 189
Effect of fermentation on the content of bioactive compounds in tofu-type products 188
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 187
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 186
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 185
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 185
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 185
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 185
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 184
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 184
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 180
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 179
Emerging Technologies for Probiotic and Prebiotic Foods 179
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 179
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 178
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 177
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 176
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 176
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 175
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 175
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 174
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 173
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 173
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 173
Applications of High and Ultra High Pressure Homogenization for Food Safety 172
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy) 171
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 171
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 169
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 169
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 168
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 168
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 168
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 167
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 166
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 166
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 166
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 165
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 164
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 163
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 163
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 162
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 162
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 162
Application of non thermal technologies for the recovery of β glucans from yeast biomass 161
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 161
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 161
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 160
Saccharomyces eubayanus potential in winemaking field. 160
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 159
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 159
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 159
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 159
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 158
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 158
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species 157
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 157
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 157
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads 157
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus 156
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 156
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 155
Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials 155
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 154
Totale 18.752
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Categoria #
all - tutte 116.419
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 116.419
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.555 0 0 0 0 0 0 87 327 706 235 225 975
2021/20224.704 352 231 330 276 457 347 209 299 157 245 910 891
2022/20235.583 560 895 364 616 321 446 234 302 872 213 400 360
2023/20242.340 148 265 156 238 189 448 168 198 68 156 158 148
2024/20258.256 496 991 600 578 1.467 423 609 409 246 478 501 1.458
2025/202610.347 1.439 2.168 1.836 1.463 2.038 966 437 0 0 0 0 0
Totale 42.918