CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 9.799
EU - Europa 9.146
AS - Asia 1.319
AF - Africa 171
SA - Sud America 116
OC - Oceania 115
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 20.698
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Nazione #
US - Stati Uniti d'America 9.689
IT - Italia 3.065
PL - Polonia 3.030
DE - Germania 1.063
UA - Ucraina 494
IE - Irlanda 415
CN - Cina 379
GB - Regno Unito 200
VN - Vietnam 187
SE - Svezia 164
RO - Romania 128
FR - Francia 127
SG - Singapore 126
TR - Turchia 126
FI - Finlandia 100
IN - India 96
CA - Canada 76
BR - Brasile 66
PK - Pakistan 66
KR - Corea 63
AU - Australia 58
ES - Italia 57
NZ - Nuova Zelanda 57
CI - Costa d'Avorio 54
RU - Federazione Russa 48
TW - Taiwan 48
IR - Iran 47
HK - Hong Kong 46
NL - Olanda 36
MU - Mauritius 33
DZ - Algeria 32
BE - Belgio 28
EU - Europa 28
CH - Svizzera 26
JP - Giappone 24
MX - Messico 24
CZ - Repubblica Ceca 22
TH - Thailandia 22
CL - Cile 20
GR - Grecia 20
HU - Ungheria 16
IL - Israele 16
PT - Portogallo 16
RS - Serbia 16
DK - Danimarca 15
MY - Malesia 15
AT - Austria 13
EG - Egitto 13
SK - Slovacchia (Repubblica Slovacca) 12
ID - Indonesia 11
NG - Nigeria 11
PH - Filippine 11
ZA - Sudafrica 9
BD - Bangladesh 8
GE - Georgia 8
AR - Argentina 7
HR - Croazia 7
SC - Seychelles 7
SI - Slovenia 7
UY - Uruguay 7
LB - Libano 6
CO - Colombia 5
ET - Etiopia 5
PE - Perù 5
BG - Bulgaria 4
CR - Costa Rica 4
CY - Cipro 4
IQ - Iraq 4
PA - Panama 4
A2 - ???statistics.table.value.countryCode.A2??? 3
EC - Ecuador 3
MA - Marocco 3
NO - Norvegia 3
VE - Venezuela 3
KZ - Kazakistan 2
LV - Lettonia 2
MD - Moldavia 2
ME - Montenegro 2
MT - Malta 2
PR - Porto Rico 2
AD - Andorra 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BW - Botswana 1
BY - Bielorussia 1
EE - Estonia 1
KE - Kenya 1
LK - Sri Lanka 1
LT - Lituania 1
LU - Lussemburgo 1
QA - Qatar 1
RE - Reunion 1
SN - Senegal 1
TJ - Tagikistan 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 20.698
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Città #
Warsaw 3.005
Fairfield 959
Jacksonville 814
Trento 657
New York 656
Chandler 555
Woodbridge 531
Houston 492
Wilmington 481
Ashburn 471
San Michele All'adige 447
Seattle 384
Dublin 370
Cambridge 311
Ann Arbor 265
Olalla 231
San Mateo 205
Buffalo 200
Dong Ket 176
Dearborn 172
Los Angeles 131
Beijing 123
Boardman 123
Mülheim 122
Horia 104
Helsinki 95
Milan 79
Turin 74
Philadelphia 64
Redwood City 64
Shanghai 63
Rome 55
Mountain View 54
Abidjan 51
Mezzolombardo 49
Ottawa 49
Padova 48
Faisalabad 43
London 42
Phoenix 42
Torino 39
Istanbul 38
Otorohanga 38
San Diego 36
Bolzano 35
Hong Kong 34
Palermo 31
Verona 31
Parkes 28
Cles 27
Viterbo 27
Taipei 26
Falls Church 25
Falkenstein 24
Florence 24
Izmir 24
Manduria 22
Singapore 22
Bari 21
Dallas 20
Madison 20
Brussels 19
Hefei 19
Frankfurt am Main 18
Bologna 17
Catania 17
Guangzhou 17
Perth 17
Nanjing 16
Oldenburg 16
Scottsdale 16
São Paulo 16
Belgrade 14
Nürnberg 14
Santiago 14
Zhengzhou 14
Madrid 13
Massimeno 13
Menlo Park 13
Parma 13
Tehran 13
Jinan 12
Nanchang 12
Seoul 12
Ahvaz 11
Ankara 11
Berlin 11
Damietta 11
Hangzhou 11
Kunming 11
Prague 11
Atatürk 10
Athens 10
Budapest 10
Rovereto 10
Trieste 10
Zurich 10
Bangkok 9
Lisbon 9
Marche 9
Totale 13.958
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Nome #
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 1.227
Selezione di colture starter autoctone per la produzione di formaggi di malga 542
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 438
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 368
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 367
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 336
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 332
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 329
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 324
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 323
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 318
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 318
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 301
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 290
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 289
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 273
A metagenomics view of gut microbiota structure in old age 270
Mantenere la tipicità in un mondo che cambia 258
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 258
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 256
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 252
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 246
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 243
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 237
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 236
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 234
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 231
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 229
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 225
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 220
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 219
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 218
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 218
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 211
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 208
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 206
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 203
The spatial distribution of bacteria in Grana-cheese during ripening 202
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 201
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 201
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 199
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 194
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 194
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 193
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 182
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 180
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 180
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 178
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 171
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 168
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 167
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 165
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 162
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 156
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 155
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 150
Washing the grapes before crushing: effects on contaminants and fermentation 147
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 147
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 146
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 143
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 138
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 136
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 134
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 134
In vitro rumen fermentation traits of Mentha piperita and Rose 128
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 127
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 127
Applying novel approaches for GC × GC-TOF-MS data cleaning and trends clustering in VOCs time-series analysis: Following the volatiles fate in grass baths through passive diffusion sampling 121
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 121
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 120
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 120
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 118
Microbial dynamics in durum wheat kernels during aging 117
Microbial ecology of Malga cheese as spontaneously fermented cheese. 114
Biodiversità e dinamiche delle popolazioni microbiche dei formaggi nostrani trentini 112
Characterization and health-promoting properties of traditional mountain cheese microbiota 111
L’alimentazione di vacche da latte in alpeggio migliora il microbiota di latte e formaggio 110
Selection of autochthonous starter cultures for Malga cheese production 107
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 107
Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking 106
Washing grapes before crushing: effects on contaminants and fermentation 105
L'aroma del Puzzone 105
Traditional Mountain cheese microbiota and risk factors of metabolic syndrome 105
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 105
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 104
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 96
Utilization of Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 as promising strains for production of GABA-enriched cheese 96
Microbial dynamics differences in hard cheese core and under the rind 95
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 95
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 95
Genotypic characterization of enterococci isolated from Puzzone di Moena cheese 94
Milk refrigeration influence on Grana Trentino cheese quality 93
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 91
Isolamento di lieviti autoctoni per valorizzare la biodiversità 91
L'evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino 89
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 89
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 87
Tosela di Primiero cheese: influence of a Streptococcus macedonicus and Lactobacillus paracasei natural integration culture on cheese flavour 86
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation 86
Studio della biodiversità microbica in formaggi nostrani trentini 84
Totale 19.533
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Categoria #
all - tutte 62.612
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 62.612
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019826 0 0 0 0 0 0 0 0 0 212 432 182
2019/20204.516 149 233 413 742 330 491 402 453 506 337 271 189
2020/20213.751 274 440 259 364 299 404 392 158 387 170 309 295
2021/20221.766 123 346 111 83 60 147 85 258 195 103 156 99
2022/20233.683 107 74 278 309 385 492 180 320 583 241 508 206
2023/20243.304 236 215 449 424 492 819 214 208 117 130 0 0
Totale 21.375