CRIS Current Research Information System

CELLINI, BEATRICE
 Distribuzione geografica
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Continente #
AS - Asia 2.682
EU - Europa 1.202
NA - Nord America 1.151
SA - Sud America 253
AF - Africa 165
OC - Oceania 18
Totale 5.471
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Nazione #
US - Stati Uniti d'America 1.104
VN - Vietnam 614
CN - Cina 611
SG - Singapore 545
IT - Italia 527
HK - Hong Kong 222
IN - India 195
BR - Brasile 192
DE - Germania 135
KR - Corea 110
NL - Olanda 90
FR - Francia 74
JP - Giappone 61
GB - Regno Unito 58
FI - Finlandia 55
ES - Italia 47
ID - Indonesia 44
CI - Costa d'Avorio 41
TR - Turchia 38
ZA - Sudafrica 37
IE - Irlanda 36
IR - Iran 32
TH - Thailandia 30
SE - Svezia 29
PH - Filippine 28
CA - Canada 26
TW - Taiwan 25
SC - Seychelles 23
TG - Togo 23
PK - Pakistan 22
PL - Polonia 22
AT - Austria 19
AU - Australia 18
BD - Bangladesh 18
RS - Serbia 17
IQ - Iraq 16
AR - Argentina 14
EC - Ecuador 13
MX - Messico 13
NG - Nigeria 13
RO - Romania 12
LK - Sri Lanka 11
MY - Malesia 11
EG - Egitto 10
LT - Lituania 10
JO - Giordania 9
RU - Federazione Russa 9
BE - Belgio 8
CH - Svizzera 8
CO - Colombia 8
HR - Croazia 8
SK - Slovacchia (Repubblica Slovacca) 8
CL - Cile 7
ET - Etiopia 6
PE - Perù 6
UZ - Uzbekistan 6
IL - Israele 5
NO - Norvegia 5
PT - Portogallo 5
UY - Uruguay 5
AZ - Azerbaigian 4
BG - Bulgaria 4
SA - Arabia Saudita 4
SI - Slovenia 4
UA - Ucraina 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
CY - Cipro 3
DO - Repubblica Dominicana 3
PY - Paraguay 3
TN - Tunisia 3
AF - Afghanistan, Repubblica islamica di 2
BA - Bosnia-Erzegovina 2
BJ - Benin 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
DK - Danimarca 2
GH - Ghana 2
LB - Libano 2
MA - Marocco 2
NP - Nepal 2
SY - Repubblica araba siriana 2
DZ - Algeria 1
EE - Estonia 1
HU - Ungheria 1
JM - Giamaica 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
TT - Trinidad e Tobago 1
Totale 5.471
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Città #
Singapore 355
Hong Kong 188
Ashburn 182
Hanoi 176
Hefei 176
Ho Chi Minh City 150
Santa Clara 106
Bologna 105
San Jose 105
Dallas 102
Seoul 75
Beijing 55
Milan 49
Chandler 47
Munich 47
Tokyo 47
Frankfurt am Main 45
Los Angeles 43
Abidjan 41
New Delhi 38
Boardman 37
Camerino 36
Council Bluffs 36
Dublin 36
Cesena 34
New York 34
Johannesburg 33
Lauterbourg 33
Helsinki 29
Bengaluru 27
Da Nang 23
Lomé 23
Forlì 20
Haiphong 20
Turku 20
Guangzhou 19
Hyderabad 17
Princeton 16
Redondo Beach 16
Southend 16
Buffalo 15
Rimini 14
Amsterdam 13
Bangkok 13
São Paulo 13
Tehran 13
Chennai 12
Madrid 12
Mumbai 12
Falkenstein 11
Novi Sad 11
Turin 11
Vienna 11
Warsaw 11
Pune 10
Abeokuta 9
Amman 9
Bandung 9
Boston 9
Florence 9
Parma 9
Rohtak 9
Rome 9
Ankara 8
Chicago 8
Medford 8
Montreal 8
Thái Nguyên 8
Toronto 8
Atlanta 7
Brasília 7
Dalian 7
Hải Dương 7
London 7
Naples 7
Nha Trang 7
Poplar 7
Porto Alegre 7
Potsdam 7
Rio de Janeiro 7
Shanghai 7
Tainan City 7
Berlin 6
Cairo 6
Can Tho 6
Castello d'Argile 6
Faisalabad 6
Groningen 6
Istanbul 6
Kuala Lumpur 6
Montegranaro 6
Nuremberg 6
Quezon City 6
Quito 6
Seattle 6
Stockholm 6
Tianjin 6
Valencia 6
Vĩnh Long 6
Zhengzhou 6
Totale 3.158
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Nome #
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 308
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 287
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 271
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 261
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 229
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 179
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 174
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 172
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 170
Applicazione di plasma freddo come strategia per garantire la sicurezza di prodotti di IV gamma: effetto su qualità e indici metabolici 166
Formulation and characterisation of a functional beverage with pomegranate residues. 152
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 150
Cold atmosferic plasma treatment on fresh-cut melon: effects on safety and quality 149
Sustainable drying applied to tomato pomace for preserving its quality during storage 143
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic 142
Fruit juice beverages enriched with an innovative ingredient from clementine by-product 139
Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria 134
Valorization of agri-food by-products as functional ingredients for soft cheeses. 134
Plasma activated water as alternative decontamination treatment for leafy vegetables and wash water. 131
Biotechnological valorisation of residues and by-products from agro-food industries ! Valorizzazione biotecnologica di residui e sottoprodotti dell’industria agro-alimentare 126
NON-THERMAL TECHNOLOGIES FOR THE INACTIVATION OF EMERGING VIRAL, BACTERIAL AND PROTOZOAN PATHOGENS ON FRUIT AND VEGETABLE PRODUCTS - TECH4PATH 123
Non-thermal TECHnologies FOR the inactivation of emerging viral, bacterial and protozoan PATHogens on fruit and vegetable products - TECH4PATH 118
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria 106
Valorisation of olive pomace and tomato by-products with selected yeasts strains 101
Biotechnological valorisation of by-products from clementine juice production into functional ingredients, 99
Clementine peels: from a by-product to a functional ingredient through microbial fermentation and pulsed electric fields. 98
Use of electrolysed water in sprouts production to control microbial contamination. 98
Tailored microbial starters to valorise clementine residue into functional ingredients . 97
Effects of cold atmospheric plasma treatments on decontamination of processing wash water, safety and quality of leafy vegetable products. 96
Cold plasma treatments for minimally processed leafy vegetables: decontamination of processing wash water and effects on product safety and quality 91
Plasma Activated Water to improve safety and sustainability of leafy vegetables production. 80
Agri-food by-products and lactic acid bacteria as a strategy to improve the quality and functionality of “Primo Sale” cheese. 80
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 75
Effects of microbial fermentation and non-thermal treatments on functionality of clementine residues 72
Screening of Microbial Yeast and Lactic Acid Bacterial Cultures to Improve Quality and Nutritional Value of Foods 65
Improving the shelf-life of tomato pomace using a prototype non-thermal air dryer 64
Pomegranate and citrus by-products: microbial fermentation for innovative functional food applications 63
Plasma Activated Water as a green strategy for wash water and leafy vegetables decontamination 62
Impact of Cold Plasma Treatment on the Shelf Life and Metabolite Profiles of Strawberries during Storage 50
Valorization of food by-products as ingredients for a functional cheese. 49
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 49
Use of agro-food residues as ingredients for the production of a “Primo Sale” cheese. 48
Biotechnological valorisation of residues and by-products from agro-food industries. 46
Development of functional symbiotic beverages enriched with pomegranate peel for enhanced health and sustainability 42
Technological characterization of yeast and lactic acid bacteria strains for the production of fermented goat drinks. 42
Functional lactic acid bacteria strains and field horsetail in fresh cheeses to enhance health and aroma. 30
Exploitation of yeast fermentation to convert citrus by-products into a functional ingredient for beverages 30
Totale 5.591
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Categoria #
all - tutte 11.814
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 11.814
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20217 0 0 0 0 0 0 0 0 0 2 3 2
2021/2022134 1 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
2025/20263.415 292 418 352 338 278 152 390 192 773 230 0 0
Totale 5.591