CRIS Current Research Information System

LANCIOTTI, ROSALBA
 Distribuzione geografica
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Continente #
NA - Nord America 21.009
AS - Asia 17.828
EU - Europa 13.939
AF - Africa 1.158
Continente sconosciuto - Info sul continente non disponibili 1.088
SA - Sud America 1.059
OC - Oceania 84
Totale 56.165
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Nazione #
US - Stati Uniti d'America 20.472
CN - Cina 4.724
SG - Singapore 4.708
IT - Italia 4.124
VN - Vietnam 3.689
GB - Regno Unito 3.007
DE - Germania 1.425
HK - Hong Kong 1.097
IN - India 1.072
SE - Svezia 929
FR - Francia 855
BR - Brasile 725
BD - Bangladesh 621
RU - Federazione Russa 603
UA - Ucraina 554
NL - Olanda 505
KR - Corea 488
IE - Irlanda 409
JP - Giappone 329
CA - Canada 327
ZA - Sudafrica 319
CI - Costa d'Avorio 316
FI - Finlandia 221
EE - Estonia 173
AT - Austria 168
CH - Svizzera 168
ES - Italia 166
SC - Seychelles 162
TG - Togo 142
ID - Indonesia 135
AR - Argentina 134
BE - Belgio 118
PH - Filippine 118
TR - Turchia 114
PL - Polonia 105
TH - Thailandia 103
JO - Giordania 99
MX - Messico 99
IR - Iran 76
IQ - Iraq 74
BG - Bulgaria 70
NG - Nigeria 66
TW - Taiwan 61
GR - Grecia 59
PK - Pakistan 57
AU - Australia 54
MY - Malesia 54
EC - Ecuador 47
PT - Portogallo 45
CL - Cile 38
EG - Egitto 36
CZ - Repubblica Ceca 33
LT - Lituania 33
SA - Arabia Saudita 32
DK - Danimarca 31
MA - Marocco 30
RO - Romania 30
HR - Croazia 29
JM - Giamaica 29
VE - Venezuela 29
NZ - Nuova Zelanda 28
CO - Colombia 27
PE - Perù 27
UZ - Uzbekistan 27
IL - Israele 25
DZ - Algeria 19
GH - Ghana 19
LB - Libano 18
CR - Costa Rica 16
RS - Serbia 15
SK - Slovacchia (Repubblica Slovacca) 15
TN - Tunisia 15
HN - Honduras 14
PY - Paraguay 14
EU - Europa 13
AE - Emirati Arabi Uniti 12
CY - Cipro 12
NP - Nepal 12
UY - Uruguay 10
ET - Etiopia 9
KE - Kenya 9
NO - Norvegia 9
AZ - Azerbaigian 8
KZ - Kazakistan 8
MK - Macedonia 7
PS - Palestinian Territory 7
SV - El Salvador 7
HU - Ungheria 6
PA - Panama 6
SI - Slovenia 6
TT - Trinidad e Tobago 6
AL - Albania 5
BH - Bahrain 5
DO - Repubblica Dominicana 5
KG - Kirghizistan 5
MD - Moldavia 5
NI - Nicaragua 5
BO - Bolivia 4
GE - Georgia 4
GT - Guatemala 4
Totale 55.004
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Città #
Singapore 3.294
Southend 2.576
Ashburn 2.192
Fairfield 1.279
Chandler 1.251
San Jose 1.140
Hefei 1.062
Hong Kong 1.026
Santa Clara 928
Ho Chi Minh City 886
Bologna 803
Council Bluffs 787
Hanoi 728
Woodbridge 656
Wilmington 644
Houston 623
Seattle 597
Ann Arbor 552
Dallas 548
Beijing 511
Princeton 489
New York 468
Cambridge 439
Boardman 431
Seoul 413
Dublin 403
Los Angeles 392
Cesena 341
Jacksonville 327
Abidjan 316
Dong Ket 297
Lauterbourg 293
Tokyo 269
Hyderabad 239
Nanjing 234
Westminster 215
Padova 210
Milan 206
Buffalo 179
Berlin 174
Jinan 143
Lomé 142
Dearborn 138
Frankfurt am Main 135
Rimini 135
Helsinki 132
Vienna 131
Haiphong 122
Guangzhou 121
Bengaluru 116
Munich 114
Johannesburg 113
Rome 112
Saint Petersburg 112
Amsterdam 107
São Paulo 107
Bern 106
San Francisco 106
Shenyang 106
Da Nang 103
Medford 100
Changsha 99
Forlì 99
Amman 97
Shanghai 97
Orem 95
Redondo Beach 95
Atlanta 94
Phoenix 88
San Diego 87
Chicago 84
Turin 84
Hebei 76
Padua 76
Brussels 75
Nanchang 68
Tianjin 66
Mülheim 65
Denver 64
The Dalles 64
Hangzhou 62
Montreal 62
Sofia 61
Toronto 60
Paris 58
Zhengzhou 58
Jakarta 56
London 56
Falls Church 55
Naples 50
Redwood City 50
Des Moines 49
Madrid 48
Pune 48
Abeokuta 47
Brooklyn 47
Florence 47
Taiyuan 47
Turku 47
Verona 47
Totale 33.547
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Nome #
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.534
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 551
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 480
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 377
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 342
Biotechnological approaches to obtain cricket based bakery products 320
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 297
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 290
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 289
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 288
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 286
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 284
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 280
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 271
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 266
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 264
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 260
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 260
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 257
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 254
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 254
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 248
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages 246
Packaging for fruit and vegetable products treated with an antimicrobial solution 244
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 243
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 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 238
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 237
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 237
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 236
Immunoreactivity of gluten-sensitized sera toward wheat, rice, corn, and Amaranth flour proteins treated with microbial transglutaminase 234
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 232
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 231
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 230
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 229
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 228
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 228
Microbial phytate degradation in soy milk fermented products 228
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 226
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 224
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 220
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 220
Application and use of biotechnology for food fermentation 219
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 219
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 218
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 217
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 217
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 216
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 213
Emerging Technologies for Probiotic and Prebiotic Foods 213
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 213
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 212
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 212
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 212
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 211
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 211
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 209
Effect of fermentation on the content of bioactive compounds in tofu-type products 208
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 207
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 207
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 207
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 206
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 205
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 202
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 201
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 199
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 199
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 199
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 198
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 197
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 197
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 196
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 196
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 195
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 195
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 195
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 195
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 195
Application of non thermal technologies for the recovery of β glucans from yeast biomass 194
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 194
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 193
Applications of High and Ultra High Pressure Homogenization for Food Safety 193
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 193
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 192
Saccharomyces eubayanus potential in winemaking field. 192
Innovative Fermented Milk Product Enriched with Vaginal Probiotics for Women’s Health 191
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 191
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy) 190
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 190
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 189
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 189
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 188
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 188
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 188
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 187
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 187
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 186
Pathogenic species deactivation by high pressare homogenization 185
Totale 24.288
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Categoria #
all - tutte 144.942
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 144.942
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20224.332 0 231 330 276 457 347 207 298 156 245 901 884
2022/20235.538 555 888 363 605 320 441 231 302 865 213 399 356
2023/20242.311 148 261 151 233 188 442 166 197 68 154 155 148
2024/20258.182 490 979 597 568 1.458 413 606 404 242 474 497 1.454
2025/202621.626 1.433 2.162 1.825 1.461 2.027 959 2.003 833 3.395 1.543 2.316 1.669
2026/20272.136 1.309 827 0 0 0 0 0 0 0 0 0 0
Totale 56.165