CRIS Current Research Information System

CELLINI, BEATRICE
 Distribuzione geografica
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Continente #
AS - Asia 2.866
NA - Nord America 1.654
EU - Europa 1.356
SA - Sud America 266
AF - Africa 174
Continente sconosciuto - Info sul continente non disponibili 124
OC - Oceania 23
Totale 6.463
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Nazione #
US - Stati Uniti d'America 1.563
IT - Italia 663
CN - Cina 626
VN - Vietnam 616
SG - Singapore 551
HK - Hong Kong 234
BR - Brasile 200
IN - India 197
BD - Bangladesh 144
DE - Germania 135
KR - Corea 115
NL - Olanda 97
FR - Francia 77
JP - Giappone 61
GB - Regno Unito 59
FI - Finlandia 56
CA - Canada 48
ES - Italia 47
ID - Indonesia 45
CI - Costa d'Avorio 41
TR - Turchia 41
IE - Irlanda 38
ZA - Sudafrica 37
IR - Iran 32
PH - Filippine 31
TH - Thailandia 31
SC - Seychelles 30
SE - Svezia 29
TW - Taiwan 26
PK - Pakistan 25
AU - Australia 23
TG - Togo 23
PL - Polonia 22
IQ - Iraq 20
AT - Austria 19
MX - Messico 18
RS - Serbia 18
AR - Argentina 15
EC - Ecuador 13
NG - Nigeria 13
EG - Egitto 12
RO - Romania 12
LK - Sri Lanka 11
MY - Malesia 11
LT - Lituania 10
CO - Colombia 9
JO - Giordania 9
PE - Perù 9
RU - Federazione Russa 9
BE - Belgio 8
CH - Svizzera 8
HR - Croazia 8
SK - Slovacchia (Repubblica Slovacca) 8
CL - Cile 7
CR - Costa Rica 6
ET - Etiopia 6
JM - Giamaica 6
UZ - Uzbekistan 6
IL - Israele 5
NO - Norvegia 5
PT - Portogallo 5
UY - Uruguay 5
AZ - Azerbaigian 4
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
SA - Arabia Saudita 4
SI - Slovenia 4
TT - Trinidad e Tobago 4
UA - Ucraina 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
CY - Cipro 3
DO - Repubblica Dominicana 3
GT - Guatemala 3
PY - Paraguay 3
TN - Tunisia 3
AF - Afghanistan, Repubblica islamica di 2
BJ - Benin 2
CZ - Repubblica Ceca 2
DK - Danimarca 2
GH - Ghana 2
HU - Ungheria 2
LB - Libano 2
MA - Marocco 2
NP - Nepal 2
SY - Repubblica araba siriana 2
DZ - Algeria 1
EE - Estonia 1
HN - Honduras 1
KG - Kirghizistan 1
KZ - Kazakistan 1
MU - Mauritius 1
OM - Oman 1
PA - Panama 1
QA - Qatar 1
SN - Senegal 1
SR - Suriname 1
SV - El Salvador 1
Totale 6.339
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Città #
Singapore 360
Ashburn 212
Hong Kong 199
Hanoi 178
Hefei 176
San Jose 154
Ho Chi Minh City 150
Council Bluffs 145
Bologna 130
Santa Clara 117
Dallas 104
Seoul 75
Beijing 61
Boardman 57
New York 56
Los Angeles 55
Milan 53
Chandler 47
Munich 47
Tokyo 47
Frankfurt am Main 45
Abidjan 41
New Delhi 38
Camerino 36
Dublin 36
Cesena 34
Johannesburg 33
Lauterbourg 33
Rimini 33
Helsinki 29
Bengaluru 27
Buffalo 26
Da Nang 23
Lomé 23
Rome 23
Forlì 22
Haiphong 20
Turku 20
Guangzhou 19
Hyderabad 17
Princeton 16
Redondo Beach 16
Southend 16
São Paulo 16
Amsterdam 15
Naples 15
Bangkok 14
Mumbai 13
Tehran 13
Turin 13
Chennai 12
Madrid 12
Chicago 11
Falkenstein 11
Novi Sad 11
Phoenix 11
Toronto 11
Vienna 11
Warsaw 11
Florence 10
Parma 10
Pune 10
Abeokuta 9
Amman 9
Bandung 9
Boston 9
Mexico City 9
Montreal 9
Québec 9
Rohtak 9
Ankara 8
Baghdad 8
Cairo 8
Houston 8
Istanbul 8
London 8
Medford 8
Thái Nguyên 8
Atlanta 7
Brasília 7
Dalian 7
Hải Dương 7
Nha Trang 7
Orem 7
Poplar 7
Porto Alegre 7
Potsdam 7
Rio de Janeiro 7
Seattle 7
Shanghai 7
Tainan City 7
Belgrade 6
Berlin 6
Can Tho 6
Castello d'Argile 6
Denver 6
Faisalabad 6
Groningen 6
Kuala Lumpur 6
Lima 6
Totale 3.560
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Nome #
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 343
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 338
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 332
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 294
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 253
Applicazione di plasma freddo come strategia per garantire la sicurezza di prodotti di IV gamma: effetto su qualità e indici metabolici 194
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 192
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 191
Formulation and characterisation of a functional beverage with pomegranate residues. 187
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 181
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 179
Cold atmosferic plasma treatment on fresh-cut melon: effects on safety and quality 165
Fruit juice beverages enriched with an innovative ingredient from clementine by-product 159
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 158
Valorization of agri-food by-products as functional ingredients for soft cheeses. 157
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 150
Sustainable drying applied to tomato pomace for preserving its quality during storage 148
Plasma activated water as alternative decontamination treatment for leafy vegetables and wash water. 143
Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria 142
Biotechnological valorisation of residues and by-products from agro-food industries ! Valorizzazione biotecnologica di residui e sottoprodotti dell’industria agro-alimentare 136
Non-thermal TECHnologies FOR the inactivation of emerging viral, bacterial and protozoan PATHogens on fruit and vegetable products - TECH4PATH 133
NON-THERMAL TECHNOLOGIES FOR THE INACTIVATION OF EMERGING VIRAL, BACTERIAL AND PROTOZOAN PATHOGENS ON FRUIT AND VEGETABLE PRODUCTS - TECH4PATH 128
Biotechnological valorisation of by-products from clementine juice production into functional ingredients, 118
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria 112
Effects of cold atmospheric plasma treatments on decontamination of processing wash water, safety and quality of leafy vegetable products. 111
Use of electrolysed water in sprouts production to control microbial contamination. 111
Pomegranate and citrus by-products: microbial fermentation for innovative functional food applications 109
Clementine peels: from a by-product to a functional ingredient through microbial fermentation and pulsed electric fields. 109
Valorisation of olive pomace and tomato by-products with selected yeasts strains 105
Cold plasma treatments for minimally processed leafy vegetables: decontamination of processing wash water and effects on product safety and quality 102
Plasma Activated Water to improve safety and sustainability of leafy vegetables production. 100
Tailored microbial starters to valorise clementine residue into functional ingredients . 100
Inactivation of Emerging Opportunistic Foodborne Pathogens Cronobacter spp. and Arcobacter spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems—A Review 96
Agri-food by-products and lactic acid bacteria as a strategy to improve the quality and functionality of “Primo Sale” cheese. 88
Impact of Cold Plasma Treatment on the Shelf Life and Metabolite Profiles of Strawberries during Storage 87
Development of functional symbiotic beverages enriched with pomegranate peel for enhanced health and sustainability 80
Improving the shelf-life of tomato pomace using a prototype non-thermal air dryer 78
Effects of microbial fermentation and non-thermal treatments on functionality of clementine residues 77
Technological characterization of yeast and lactic acid bacteria strains for the production of fermented goat drinks. 76
Screening of Microbial Yeast and Lactic Acid Bacterial Cultures to Improve Quality and Nutritional Value of Foods 71
VALORIZZAZIONE DI UN SOTTOPRODOTTO DELLA LAVORAZIONE DEL POMODORO MEDIANTE UN TRATTAMENTO NON TERMICO DI ESSICCAZIONE AD ARIA PER IL PROLUNGAMENTO DELLA SUA SHELF-LIFE: UNO STUDIO PRELIMINARE 69
Plasma Activated Water as a green strategy for wash water and leafy vegetables decontamination 66
Valorization of food by-products as ingredients for a functional cheese. 54
Use of agro-food residues as ingredients for the production of a “Primo Sale” cheese. 53
Biotechnological valorisation of residues and by-products from agro-food industries. 49
Exploitation of yeast fermentation to convert citrus by-products into a functional ingredient for beverages 48
Functional lactic acid bacteria strains and field horsetail in fresh cheeses to enhance health and aroma. 42
The digestive fate of Lactiplantibacillus plantarum and bioactive compounds in synbiotic beverages: Impact of pomegranate pomace and food matrix constitution 27
Application of cold plasma on fresh cut carrots for the inactivation of Arcobacter spp., an emerging food-borne zoonotic pathogen 22
Totale 6.463
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Categoria #
all - tutte 14.993
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 14.993
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022133 0 3 6 2 4 0 1 16 11 5 50 35
2022/2023217 14 45 4 24 14 24 6 7 52 3 14 10
2023/2024378 11 11 10 43 21 47 65 27 40 37 27 39
2024/20251.417 32 49 48 38 239 77 154 85 80 135 183 297
2025/20263.972 292 418 352 338 278 152 390 192 773 285 293 209
2026/2027315 177 138 0 0 0 0 0 0 0 0 0 0
Totale 6.463