CRIS Current Research Information System

LANCIOTTI, ROSALBA
 Distribuzione geografica
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Continente #
NA - Nord America 19.422
AS - Asia 17.775
EU - Europa 13.701
AF - Africa 1.156
SA - Sud America 1.029
OC - Oceania 84
Continente sconosciuto - Info sul continente non disponibili 19
Totale 53.186
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Nazione #
US - Stati Uniti d'America 18.995
CN - Cina 4.721
SG - Singapore 4.706
IT - Italia 3.875
VN - Vietnam 3.705
GB - Regno Unito 3.002
DE - Germania 1.434
HK - Hong Kong 1.077
IN - India 1.074
SE - Svezia 933
FR - Francia 858
BR - Brasile 711
RU - Federazione Russa 605
BD - Bangladesh 573
UA - Ucraina 554
NL - Olanda 505
KR - Corea 488
IE - Irlanda 412
JP - Giappone 332
ZA - Sudafrica 320
CI - Costa d'Avorio 319
CA - Canada 277
FI - Finlandia 224
EE - Estonia 173
AT - Austria 168
CH - Svizzera 168
ES - Italia 162
SC - Seychelles 153
TG - Togo 145
ID - Indonesia 130
AR - Argentina 129
BE - Belgio 121
PH - Filippine 119
TR - Turchia 111
TH - Thailandia 105
PL - Polonia 103
JO - Giordania 100
MX - Messico 95
IQ - Iraq 74
IR - Iran 74
BG - Bulgaria 71
NG - Nigeria 67
TW - Taiwan 62
GR - Grecia 59
MY - Malesia 59
PK - Pakistan 57
AU - Australia 54
EC - Ecuador 44
PT - Portogallo 41
CL - Cile 35
EG - Egitto 33
LT - Lituania 33
CZ - Repubblica Ceca 32
SA - Arabia Saudita 32
RO - Romania 31
HR - Croazia 30
MA - Marocco 30
DK - Danimarca 28
NZ - Nuova Zelanda 28
PE - Perù 27
VE - Venezuela 27
CO - Colombia 26
IL - Israele 26
UZ - Uzbekistan 26
DZ - Algeria 22
GH - Ghana 19
LB - Libano 18
SK - Slovacchia (Repubblica Slovacca) 17
PY - Paraguay 14
RS - Serbia 14
TN - Tunisia 14
EU - Europa 13
JM - Giamaica 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
DO - Repubblica Dominicana 6
HN - Honduras 6
SI - Slovenia 6
AL - Albania 5
BH - Bahrain 5
CR - Costa Rica 5
HU - Ungheria 5
KG - Kirghizistan 5
MD - Moldavia 5
PA - Panama 5
SV - El Salvador 5
GE - Georgia 4
KW - Kuwait 4
LK - Sri Lanka 4
OM - Oman 4
A2 - ???statistics.table.value.countryCode.A2??? 3
Totale 53.112
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Città #
Singapore 3.286
Southend 2.577
Ashburn 2.133
Fairfield 1.279
Chandler 1.266
Hefei 1.062
San Jose 1.047
Hong Kong 1.009
Santa Clara 911
Ho Chi Minh City 888
Hanoi 729
Bologna 723
Woodbridge 655
Wilmington 644
Houston 616
Seattle 595
Ann Arbor 552
Dallas 541
Beijing 508
Princeton 491
New York 459
Cambridge 439
Boardman 432
Seoul 413
Dublin 406
Los Angeles 368
Cesena 343
Council Bluffs 337
Jacksonville 323
Abidjan 319
Dong Ket 297
Lauterbourg 294
Tokyo 270
Hyderabad 240
Nanjing 234
Westminster 215
Padova 210
Milan 185
Berlin 175
Buffalo 173
Lomé 145
Jinan 143
Dearborn 138
Frankfurt am Main 135
Helsinki 135
Vienna 131
Haiphong 123
Guangzhou 122
Munich 118
Bengaluru 116
Johannesburg 114
Saint Petersburg 112
Amsterdam 107
São Paulo 107
Bern 106
Shenyang 106
Da Nang 105
Medford 101
Rome 100
Changsha 99
Rimini 99
Amman 98
Redondo Beach 96
San Francisco 95
Shanghai 95
Forlì 92
Orem 91
San Diego 85
Turin 84
Phoenix 79
Brussels 76
Hebei 76
Padua 76
Atlanta 75
Chicago 72
Nanchang 68
Tianjin 66
Mülheim 65
Hangzhou 63
The Dalles 63
Sofia 62
Paris 61
Denver 58
Zhengzhou 58
Jakarta 57
Toronto 56
Falls Church 55
Montreal 53
London 52
Des Moines 50
Redwood City 50
Abeokuta 48
Pune 48
Madrid 47
Taiyuan 47
Turku 47
Redmond 46
Verona 46
Mahé 45
Modena 45
Totale 32.652
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Nome #
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.528
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 470
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 407
Biotechnological approaches to obtain cricket based bakery products 315
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 294
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 285
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 284
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 279
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 279
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 271
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 269
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 262
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 261
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 259
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 258
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 254
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 252
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 251
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 243
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 242
Packaging for fruit and vegetable products treated with an antimicrobial solution 242
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 241
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 240
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 239
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 235
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 233
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 232
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 231
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 230
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 229
Immunoreactivity of gluten-sensitized sera toward wheat, rice, corn, and Amaranth flour proteins treated with microbial transglutaminase 229
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 227
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 227
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 227
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 224
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 221
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 218
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 218
Application and use of biotechnology for food fermentation 217
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 217
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 217
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 215
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 214
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 214
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 212
Microbial phytate degradation in soy milk fermented products 212
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 209
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 209
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 209
Emerging Technologies for Probiotic and Prebiotic Foods 208
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 208
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 207
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 206
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 206
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 205
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 204
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 203
Effect of fermentation on the content of bioactive compounds in tofu-type products 203
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 201
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 200
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 199
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 199
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 199
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 198
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 198
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 196
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 196
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 195
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 194
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 192
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 192
Application of non thermal technologies for the recovery of β glucans from yeast biomass 191
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 191
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Saccharomyces eubayanus potential in winemaking field. 191
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 189
Applications of High and Ultra High Pressure Homogenization for Food Safety 189
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 188
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy) 188
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 188
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts 188
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 187
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 187
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 187
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 186
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 184
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 183
Pathogenic species deactivation by high pressare homogenization 183
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 183
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 183
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 182
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 182
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 182
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 182
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 182
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 181
Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality 181
Totale 23.360
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Categoria #
all - tutte 137.578
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 137.578
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021975 0 0 0 0 0 0 0 0 0 0 0 975
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
2025/202621.688 1.439 2.168 1.836 1.463 2.038 966 2.016 856 3.425 1.567 2.334 1.580
Totale 54.259