CRIS Current Research Information System

VANNINI, LUCIA
 Distribuzione geografica
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Continente #
AS - Asia 8.743
NA - Nord America 8.535
EU - Europa 7.586
SA - Sud America 678
AF - Africa 624
OC - Oceania 47
Continente sconosciuto - Info sul continente non disponibili 13
Totale 26.226
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Nazione #
US - Stati Uniti d'America 8.328
CN - Cina 2.357
IT - Italia 2.346
SG - Singapore 2.158
VN - Vietnam 1.927
GB - Regno Unito 1.511
DE - Germania 835
IN - India 574
HK - Hong Kong 567
FR - Francia 490
BR - Brasile 477
SE - Svezia 425
UA - Ucraina 367
RU - Federazione Russa 289
NL - Olanda 283
KR - Corea 224
IE - Irlanda 204
JP - Giappone 180
FI - Finlandia 177
ZA - Sudafrica 165
CI - Costa d'Avorio 143
CA - Canada 141
TG - Togo 103
ES - Italia 99
TR - Turchia 96
ID - Indonesia 90
EE - Estonia 82
AT - Austria 76
PL - Polonia 71
SC - Seychelles 71
TH - Thailandia 70
BD - Bangladesh 68
PH - Filippine 61
AR - Argentina 60
JO - Giordania 59
CH - Svizzera 56
IR - Iran 51
TW - Taiwan 47
BG - Bulgaria 46
MX - Messico 45
IQ - Iraq 44
NG - Nigeria 43
BE - Belgio 40
EC - Ecuador 40
PK - Pakistan 38
AU - Australia 37
EG - Egitto 29
GR - Grecia 28
CO - Colombia 26
RS - Serbia 24
HR - Croazia 23
RO - Romania 22
MY - Malesia 21
PE - Perù 21
PT - Portogallo 15
CL - Cile 14
DZ - Algeria 14
LT - Lituania 14
MA - Marocco 14
SA - Arabia Saudita 14
SK - Slovacchia (Repubblica Slovacca) 14
UY - Uruguay 14
UZ - Uzbekistan 13
VE - Venezuela 12
ET - Etiopia 11
LK - Sri Lanka 11
NZ - Nuova Zelanda 10
PY - Paraguay 10
TN - Tunisia 10
A2 - ???statistics.table.value.countryCode.A2??? 9
IL - Israele 9
CZ - Repubblica Ceca 8
DK - Danimarca 8
NO - Norvegia 8
LB - Libano 7
AZ - Azerbaigian 6
KZ - Kazakistan 6
NP - Nepal 6
AE - Emirati Arabi Uniti 5
CY - Cipro 5
AF - Afghanistan, Repubblica islamica di 4
BA - Bosnia-Erzegovina 4
BH - Bahrain 4
EU - Europa 4
HN - Honduras 4
SI - Slovenia 4
SY - Repubblica araba siriana 4
AL - Albania 3
AM - Armenia 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
GH - Ghana 3
HU - Ungheria 3
JM - Giamaica 3
KE - Kenya 3
KG - Kirghizistan 3
MD - Moldavia 3
PA - Panama 3
SM - San Marino 3
BJ - Benin 2
Totale 26.188
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Città #
Singapore 1.449
Southend 1.215
Ashburn 930
Chandler 662
Fairfield 562
Hong Kong 504
Santa Clara 481
Ho Chi Minh City 464
San Jose 454
Hefei 434
Hanoi 413
Wilmington 325
New York 298
Bologna 292
Princeton 269
Seattle 258
Woodbridge 253
Beijing 250
Houston 246
Jacksonville 205
Dublin 204
Ann Arbor 202
Dallas 199
Cambridge 182
Boardman 176
Lauterbourg 166
Seoul 163
Dong Ket 159
Milan 149
Tokyo 146
Abidjan 143
Los Angeles 142
Munich 125
Helsinki 121
Nanjing 119
Padova 113
Westminster 109
Lomé 103
Council Bluffs 96
Cesena 95
Berlin 82
Rome 81
Hyderabad 76
Buffalo 74
Medford 73
Frankfurt am Main 71
Jinan 71
Shenyang 68
Haiphong 61
Johannesburg 61
Guangzhou 60
Turin 60
Amman 58
Vienna 56
Bengaluru 55
Saint Petersburg 55
Redondo Beach 51
Da Nang 46
Montréal 46
Tianjin 45
Changsha 43
Hebei 43
Mülheim 43
Mcallen 42
Warsaw 42
Bari 41
Dearborn 41
Forlì 41
São Paulo 41
New Delhi 40
Sofia 40
Camerino 39
Naples 38
Redwood City 38
Hangzhou 36
London 35
Verona 35
Redmond 34
Nanchang 33
San Diego 33
Abeokuta 32
Bangkok 32
Rimini 32
Shanghai 32
Toronto 32
Mahé 30
Parma 30
Jakarta 29
Shenzhen 29
Zhengzhou 29
Brussels 28
Florence 28
Turku 28
Falkenstein 27
Lappeenranta 27
Bern 26
Chicago 26
Paris 26
Haikou 25
Atlanta 24
Totale 15.476
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Nome #
Microrganismi negli alimenti e nell'uomo: studio del microbiota e del relativo metaboloma in funzione della dieta omnivora, vegetariana o vegana 491
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes 392
Importanza dell'aspetto microbiologico nella valutazione della shelf-life residua dei prodotti ittici di nuova generazione 324
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 311
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 297
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 294
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 286
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi 278
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 277
Cold plasma treatment for fresh-cut melon stabilization 264
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 255
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 231
Alternative egg decontamination techniques to washing 225
Supplementation with Bifidobacterium breve BR03 and B632 strains improved insulin sensitivity in children and adolescents with obesity in a cross-over, randomized double-blind placebo-controlled trial 225
Comparative proteomic analysis of foodborne Salmonella Enteritidis SE86 subjected to cold plasma treatment 223
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods 223
Changes in bacterial populations in refrigerated raw milk collected from a semi-arid area of Algeria 217
Application and use of biotechnology for food fermentation 214
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari 212
Atmospheric-pressure gas plasma for decontamination of food products 212
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified 209
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization 209
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 207
Diet influences the functions of the human intestinal microbiome 206
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds 205
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase 204
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena 204
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 204
Effect of fermentation on the content of bioactive compounds in tofu-type products 201
Le conserve alimentari 199
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system 195
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, Italy 193
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages 189
Cold atmospheric plasma treatments for the decontamination of sliced carrots 185
Combined effect of atmospheric gas plasma and UVA light: A sustainable and green alternative for chemical decontamination and microbial inactivation of fish processing water 184
Testing of polybutylene succinate based films for poultry meat packaging 184
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese 184
Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality 182
Microbiological safety and functional properties of a fermented nut-based product 181
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 181
Ricerche sull'attività antimicrobica di oli essenziali di lavandino 181
Chemical composition and antimicrobial assessment of liverwort Lophozia ventricosa extracts 180
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 179
Pathogenic species deactivation by high pressare homogenization 178
Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat 178
Suitability of high-dynamic-pressure-treated milk for the production of yogurt. 177
Characterization of yeasts associated with Alto Adige speck and identification of biochemical markers for the product authentication 177
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus 177
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production 177
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica 176
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 175
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct 175
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices 175
Microbiota and metabolome associated with immunoglobulin A nephropathy (IgAN) 174
Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species 173
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 173
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 172
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet 172
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA” 172
Applicazione di plasma freddo come strategia per garantire la sicurezza di prodotti di IV gamma: effetto su qualità e indici metabolici 171
Assessment of the efficacy of a low-temperature gas plasma prototype for superficial decontamination of table eggs 170
Influence of the electrode material on the decontamination efficacy of dielectric barrier discharge gas plasma treatments towards Listeria monocytogenes and Escherichia coli 170
New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU) 170
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 169
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 168
2(5H)-furanones as signaling molecole in some Gram + and Gram – species: biosynthesis and intra and interspecific activity 168
Microbiological and quality indices for safety and shelf-life prediction of mild processed fresh fish stored under ice and in abuse conditions 166
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis 166
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 165
Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder 165
Screening Of Natural Compounds To Inhibit Growth And Mycotoxin Production By Aspergillus Spp. And Penicillium Spp. 163
New signaling molecules in some gram-positive and gram-negative bacteria 161
Impact of Atmospheric Plasma Generated by a DBD Device on Quality-Related Attributes of “Abate Fetel” Pear Fruit. 158
Effects of PBS-based packaging on the shelf-life and spoilage profiles of soft cheeses 158
Development of active, intelligent and sustainable food PACKaging using PolybutyleneSUCCInate 158
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 158
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams 157
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 155
Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products 155
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 155
Cold atmosferic plasma treatment on fresh-cut melon: effects on safety and quality 154
Formulation and characterisation of a functional beverage with pomegranate residues. 153
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus 153
The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals 153
Potential use of pulsed electric field (PEF) treatment to increase the concentration of bioactive compounds during fermentation of Clementina peel pomace: conversion of waste into food additives 152
Effect of whole-grain barley on the human fecal microbiota and metabolome 152
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 152
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives 151
GAS PLASMA TREATMENTS FOR SUPERFICIAL DECONTAMINATION OF TABLE EGGS 149
Influence of enviromental parameter variation on the growth rate, growth-no growth probability of Staphylococcus aureus in the presence of selected free fatty acids and on their minimal inhibitory concentration 148
UV-C pre-adaptation of Salmonella: Effect on cell morphology and membrane fatty acids composition 147
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs 147
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 146
Salivary Microbiota and Metabolome Associated with Celiac Disease 146
High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients 145
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 145
Sustainable drying applied to tomato pomace for preserving its quality during storage 144
Interaction of individual yeasts strains with moulds: effect on growth and metabolism 143
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling 143
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 143
Totale 19.090
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Categoria #
all - tutte 66.513
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 66.513
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021558 0 0 0 0 0 0 0 0 0 0 116 442
2021/20222.344 170 117 117 127 202 170 89 168 97 159 455 473
2022/20232.988 311 439 166 352 183 253 94 162 508 93 254 173
2023/20241.574 72 161 90 150 117 343 135 132 77 124 89 84
2024/20254.395 208 483 277 276 821 230 416 205 144 322 282 731
2025/20269.472 692 1.040 960 785 1.002 565 1.027 464 1.877 752 308 0
Totale 26.818