CRIS Current Research Information System

LANCIOTTI, ROSALBA
 Distribuzione geografica
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Continente #
AS - Asia 17.134
NA - Nord America 16.589
EU - Europa 13.075
AF - Africa 1.150
SA - Sud America 984
OC - Oceania 83
Continente sconosciuto - Info sul continente non disponibili 19
Totale 49.034
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Nazione #
US - Stati Uniti d'America 16.262
SG - Singapore 4.679
CN - Cina 4.665
VN - Vietnam 3.696
IT - Italia 3.329
GB - Regno Unito 2.984
DE - Germania 1.431
IN - India 1.065
HK - Hong Kong 1.055
SE - Svezia 931
FR - Francia 858
BR - Brasile 674
RU - Federazione Russa 602
UA - Ucraina 554
NL - Olanda 491
KR - Corea 488
IE - Irlanda 411
JP - Giappone 330
ZA - Sudafrica 320
CI - Costa d'Avorio 319
FI - Finlandia 223
CA - Canada 211
EE - Estonia 169
AT - Austria 166
CH - Svizzera 166
SC - Seychelles 153
ES - Italia 149
TG - Togo 145
AR - Argentina 129
ID - Indonesia 128
PH - Filippine 119
BE - Belgio 114
TR - Turchia 107
PL - Polonia 102
TH - Thailandia 101
JO - Giordania 100
MX - Messico 82
BD - Bangladesh 79
IR - Iran 72
BG - Bulgaria 71
IQ - Iraq 71
NG - Nigeria 67
TW - Taiwan 61
GR - Grecia 59
PK - Pakistan 57
MY - Malesia 55
AU - Australia 53
EC - Ecuador 44
PT - Portogallo 40
EG - Egitto 32
SA - Arabia Saudita 32
CL - Cile 31
LT - Lituania 31
RO - Romania 31
CZ - Repubblica Ceca 30
HR - Croazia 30
MA - Marocco 30
DK - Danimarca 28
NZ - Nuova Zelanda 28
CO - Colombia 26
IL - Israele 26
PE - Perù 26
UZ - Uzbekistan 26
VE - Venezuela 26
DZ - Algeria 22
LB - Libano 18
SK - Slovacchia (Repubblica Slovacca) 17
GH - Ghana 14
PY - Paraguay 14
RS - Serbia 14
TN - Tunisia 14
EU - Europa 13
AE - Emirati Arabi Uniti 12
NP - Nepal 12
CY - Cipro 11
ET - Etiopia 9
KE - Kenya 9
NO - Norvegia 9
UY - Uruguay 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
KG - Kirghizistan 5
PA - Panama 5
GE - Georgia 4
HU - Ungheria 4
JM - Giamaica 4
KW - Kuwait 4
OM - Oman 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BO - Bolivia 3
KH - Cambogia 3
LK - Sri Lanka 3
Totale 48.972
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Città #
Singapore 3.261
Southend 2.577
Ashburn 1.797
Fairfield 1.279
Chandler 1.266
Hefei 1.062
Hong Kong 987
Ho Chi Minh City 884
Santa Clara 860
San Jose 794
Hanoi 724
Bologna 662
Woodbridge 653
Wilmington 643
Houston 592
Seattle 582
Ann Arbor 552
Princeton 491
Beijing 486
Cambridge 438
Seoul 413
Dublin 406
Dallas 383
Boardman 348
Cesena 343
Abidjan 319
Jacksonville 317
Dong Ket 297
Lauterbourg 294
Tokyo 270
New York 257
Los Angeles 253
Hyderabad 240
Nanjing 234
Council Bluffs 228
Westminster 215
Padova 210
Berlin 175
Milan 149
Lomé 145
Jinan 143
Buffalo 141
Dearborn 138
Helsinki 135
Frankfurt am Main 134
Vienna 131
Haiphong 123
Guangzhou 121
Munich 118
Johannesburg 114
Saint Petersburg 112
Bengaluru 111
Bern 106
Shenyang 106
Da Nang 105
Amsterdam 104
Medford 101
Changsha 99
Amman 98
Redondo Beach 96
Shanghai 91
Forlì 88
San Diego 81
São Paulo 77
Brussels 76
Hebei 76
Turin 70
Nanchang 68
Tianjin 66
Mülheim 65
Hangzhou 62
Sofia 62
The Dalles 62
Paris 61
Rimini 61
Chicago 59
Rome 59
Jakarta 57
Zhengzhou 57
Orem 56
Falls Church 55
Des Moines 50
Redwood City 50
Abeokuta 48
Pune 48
Phoenix 47
Taiyuan 47
Turku 47
Madrid 46
Redmond 46
Mahé 45
Shenzhen 45
London 44
Falkenstein 43
Bangkok 42
Can Tho 42
Norwalk 42
Verona 42
Montreal 40
Biên Hòa 39
Totale 30.684
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Nome #
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must 463
Biotechnological approaches to obtain cricket based bakery products 304
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 287
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 283
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 282
Phytate degradation in wheat buckwheat, soy, and rice flours by lactobacilli and yeast isolated from African and Asian traditional fermented food 279
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 276
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 267
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 262
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 254
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 249
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 248
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression 247
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 247
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 240
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 237
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 236
Packaging for fruit and vegetable products treated with an antimicrobial solution 235
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses 234
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) 231
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter 229
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli 228
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 225
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. 225
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 225
Immunoreactivity of gluten-sensitized sera toward wheat, rice, corn, and Amaranth flour proteins treated with microbial transglutaminase 225
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 223
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 223
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 223
Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products 222
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) 220
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 218
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 217
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 217
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 217
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 215
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese 214
Human milk microbiota and fatty acid composition in relation to the woman lactation stage 212
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 211
VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY 210
Application and use of biotechnology for food fermentation 209
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce 205
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production 205
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 205
Emerging Technologies for Probiotic and Prebiotic Foods 204
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 203
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 203
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 203
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 202
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks 201
Effect of fermentation on the content of bioactive compounds in tofu-type products 201
Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses 198
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 197
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 197
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae 197
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures 197
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice 197
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment 196
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 196
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability 195
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes 193
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks 191
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment 191
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 191
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 190
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 190
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 189
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce 189
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 189
Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy 188
Application of non thermal technologies for the recovery of β glucans from yeast biomass 186
Applications of High and Ultra High Pressure Homogenization for Food Safety 186
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 184
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size 184
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin 184
Saccharomyces eubayanus potential in winemaking field. 184
Characterization of Salama da Sugo, a traditional fermented Italian sausage. 182
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages 182
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 182
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy) 181
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice 181
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese 180
Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality 180
Lactobacilli and yeasts for phytate degradation in soy milk fermented products 179
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 179
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains 179
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 177
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions 177
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production 177
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 177
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 176
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source 176
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good 176
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections 176
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 175
Composition of four essential oils obtained from plants from Cameroon, and their bactericidal and bacteriostatic activity against Listeria monocytogenes, Salmonella enteritidis and Staphylococcus aureus 175
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 175
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 174
Pathogenic species deactivation by high pressare homogenization 174
Totale 21.147
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Categoria #
all - tutte 126.458
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 126.458
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.435 0 0 0 0 0 0 0 0 0 235 225 975
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
2025/202617.523 1.439 2.168 1.836 1.463 2.038 966 2.016 856 3.425 1.316 0 0
Totale 50.094