CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
EU - Europa 16.840
NA - Nord America 15.250
AS - Asia 7.713
SA - Sud America 862
AF - Africa 506
OC - Oceania 191
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 41.394
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Nazione #
US - Stati Uniti d'America 14.812
IT - Italia 4.741
RU - Federazione Russa 3.903
PL - Polonia 3.144
SG - Singapore 3.102
DE - Germania 1.530
CN - Cina 1.476
VN - Vietnam 659
BR - Brasile 607
UA - Ucraina 524
HK - Hong Kong 518
GB - Regno Unito 500
FR - Francia 489
IE - Irlanda 443
KR - Corea 344
IN - India 334
TR - Turchia 308
NL - Olanda 242
FI - Finlandia 234
SE - Svezia 224
CA - Canada 214
MX - Messico 171
RO - Romania 169
JP - Giappone 146
ES - Italia 125
PK - Pakistan 124
IR - Iran 116
AU - Australia 113
ZA - Sudafrica 86
BD - Bangladesh 80
AR - Argentina 76
NZ - Nuova Zelanda 76
TH - Thailandia 74
CZ - Repubblica Ceca 70
AT - Austria 62
BJ - Benin 61
ID - Indonesia 61
TW - Taiwan 61
CI - Costa d'Avorio 57
DZ - Algeria 57
BE - Belgio 50
CL - Cile 50
MY - Malesia 49
CH - Svizzera 44
LT - Lituania 44
IQ - Iraq 43
DK - Danimarca 41
EG - Egitto 40
GR - Grecia 35
PH - Filippine 34
PT - Portogallo 34
MU - Mauritius 33
SA - Arabia Saudita 32
CO - Colombia 31
EE - Estonia 30
EC - Ecuador 28
EU - Europa 28
IL - Israele 28
MA - Marocco 28
NG - Nigeria 27
RS - Serbia 27
HU - Ungheria 25
SC - Seychelles 23
CR - Costa Rica 22
PE - Perù 20
AE - Emirati Arabi Uniti 18
SI - Slovenia 18
ET - Etiopia 16
SK - Slovacchia (Repubblica Slovacca) 16
UY - Uruguay 16
VE - Venezuela 15
HR - Croazia 14
JO - Giordania 13
UZ - Uzbekistan 13
GH - Ghana 12
NO - Norvegia 11
PY - Paraguay 11
TN - Tunisia 11
BG - Bulgaria 10
KE - Kenya 10
LV - Lettonia 10
GE - Georgia 9
LB - Libano 9
NP - Nepal 9
KZ - Kazakistan 8
MG - Madagascar 8
AL - Albania 7
BY - Bielorussia 7
PA - Panama 7
SN - Senegal 7
AZ - Azerbaigian 6
BO - Bolivia 6
JM - Giamaica 6
OM - Oman 6
UG - Uganda 6
MO - Macao, regione amministrativa speciale della Cina 5
CY - Cipro 4
DO - Repubblica Dominicana 4
LK - Sri Lanka 4
ZM - Zambia 4
Totale 41.315
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Città #
Warsaw 3.093
Singapore 1.454
Ashburn 1.432
San Jose 1.039
Fairfield 959
Moscow 854
Jacksonville 817
New York 770
Trento 731
Chandler 555
Dallas 539
Woodbridge 531
Houston 518
Wilmington 482
Hong Kong 466
San Michele All'adige 447
Los Angeles 419
Seattle 399
Dublin 398
Beijing 374
Council Bluffs 365
Cambridge 315
Buffalo 305
Milan 268
Ann Arbor 265
Olalla 231
San Mateo 205
Seoul 194
Munich 180
Boardman 178
Dong Ket 176
Dearborn 172
Hefei 166
Ho Chi Minh City 162
Rome 147
London 143
Lauterbourg 135
Helsinki 133
Frankfurt am Main 132
Mülheim 122
Tokyo 106
Horia 104
Hanoi 101
Turin 95
Orem 93
Washington 89
Rovereto 87
Assago 86
Shanghai 86
São Paulo 77
Guangzhou 76
Mexico City 76
Phoenix 73
Istanbul 70
Ottawa 70
Philadelphia 66
Bolzano 65
Redwood City 64
Padova 62
Cotonou 61
Verona 60
Falkenstein 57
Las Vegas 56
Mountain View 54
Abidjan 53
Lappeenranta 53
Mezzolombardo 53
Amsterdam 52
Chennai 52
Denver 52
Santa Clara 51
Brooklyn 50
Bologna 47
Montreal 47
Palermo 47
Florence 46
Toronto 46
Johannesburg 45
Mumbai 45
Ankara 44
Atlanta 44
Faisalabad 44
Turku 42
Bangkok 41
Brno 41
Chicago 41
Bari 40
Manchester 39
San Diego 39
Torino 39
Otorohanga 38
Stockholm 38
Brussels 36
Lavis 36
Santiago 34
Taipei 33
Boston 32
Nuremberg 32
Vienna 32
Naples 31
Totale 23.640
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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 1.435
Selezione di colture starter autoctone per la produzione di formaggi di malga 868
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 819
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 795
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 565
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 539
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 534
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 516
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 503
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 484
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 483
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 468
In vitro rumen fermentation traits of Mentha piperita and Rose 457
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 453
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 448
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 441
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 436
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 428
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 410
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 407
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 391
Exploring inducibile Caudoviricetes prophages in grana cheese production: characterization and implications 378
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 378
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 377
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 371
A metagenomics view of gut microbiota structure in old age 370
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 369
Mantenere la tipicità in un mondo che cambia 369
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 364
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 361
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 359
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 358
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 356
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 354
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 352
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 351
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 347
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 345
The spatial distribution of bacteria in Grana-cheese during ripening 339
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 338
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 335
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 333
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 332
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 331
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 330
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 329
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 324
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 319
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 312
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 310
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 308
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 307
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 306
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 296
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 296
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 291
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 285
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 281
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 279
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 276
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 274
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 273
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 269
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 265
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 249
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 248
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 245
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 245
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 245
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 242
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 241
Composition and evolution of ruminal fluid microbiota changes when cattle are moved from a permanent valley-farm to a temporary highland farm 237
Microbial ecology of Malga cheese as spontaneously fermented cheese. 232
L'aroma del Puzzone 230
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 229
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 229
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 228
Selection of autochthonous starter cultures for Malga cheese production 226
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 224
Massive survey on bacterial–bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production 224
Washing the grapes before crushing: effects on contaminants and fermentation 215
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 211
Milk microbiota investigation during and after summer Alpine transhumance and relation with cheese 211
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 210
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 210
Washing grapes before crushing: effects on contaminants and fermentation 207
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 207
Phages in Trentingrana cheeses’ natural whey starters: new insights from characterization and genomic comparison 206
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 206
Tanti batteri e tanti formaggi: biodiversità microbica nel latte e nei formaggi tipici trentini 204
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 204
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 203
L'evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino 202
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties 201
NMR spectroscopy in analysis of organic sauerkraut fermentation 201
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 200
Promoting a circular bio-economy: use of wine cellar by-products as feed supplement for dairy cows and evaluation of the chemical and microbiological effects on dairy products 197
Characterization and health-promoting properties of traditional mountain cheese microbiota 197
Traditional Mountain cheese microbiota and risk factors of metabolic syndrome 196
Application of targeted and untargeted 1H NMR spectroscopy in cheese analysis 195
Totale 33.834
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Categoria #
all - tutte 133.083
article - articoli 74.925
book - libri 0
conference - conferenze 50.735
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 7.423
Totale 266.166
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021774 0 0 0 0 0 0 0 0 0 170 309 295
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
2023/20244.094 236 215 449 424 492 819 211 208 117 232 198 493
2024/20258.231 222 322 190 510 408 309 517 501 752 305 3.664 531
2025/202611.849 1.018 1.083 1.062 1.309 1.759 1.058 1.950 934 730 946 0 0
Totale 42.245