CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 18.377
EU - Europa 17.211
AS - Asia 7.980
SA - Sud America 863
AF - Africa 507
OC - Oceania 193
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 45.163
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Nazione #
US - Stati Uniti d'America 17.904
IT - Italia 5.020
RU - Federazione Russa 3.903
PL - Polonia 3.146
SG - Singapore 3.133
DE - Germania 1.530
CN - Cina 1.505
VN - Vietnam 659
BR - Brasile 608
HK - Hong Kong 527
UA - Ucraina 524
GB - Regno Unito 503
FR - Francia 490
IE - Irlanda 443
IN - India 346
KR - Corea 346
TR - Turchia 313
SE - Svezia 288
NL - Olanda 253
BD - Bangladesh 252
CA - Canada 237
FI - Finlandia 234
RO - Romania 172
MX - Messico 171
JP - Giappone 146
ES - Italia 126
PK - Pakistan 125
IR - Iran 116
AU - Australia 115
ZA - Sudafrica 86
AR - Argentina 76
NZ - Nuova Zelanda 76
TH - Thailandia 74
CZ - Repubblica Ceca 70
AT - Austria 62
ID - Indonesia 62
BJ - Benin 61
TW - Taiwan 61
CI - Costa d'Avorio 57
DZ - Algeria 57
BE - Belgio 52
CL - Cile 50
MY - Malesia 50
CH - Svizzera 45
LT - Lituania 45
IQ - Iraq 43
DK - Danimarca 41
EG - Egitto 41
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
RS - Serbia 28
NG - Nigeria 27
HU - Ungheria 25
CR - Costa Rica 24
SC - Seychelles 23
PE - Perù 20
SI - Slovenia 20
AE - Emirati Arabi Uniti 18
ET - Etiopia 16
SK - Slovacchia (Repubblica Slovacca) 16
UY - Uruguay 16
VE - Venezuela 15
HR - Croazia 14
JO - Giordania 14
UZ - Uzbekistan 13
GH - Ghana 12
NO - Norvegia 11
PY - Paraguay 11
TN - Tunisia 11
BG - Bulgaria 10
KE - Kenya 10
LV - Lettonia 10
NP - Nepal 10
GE - Georgia 9
LB - Libano 9
JM - Giamaica 8
KZ - Kazakistan 8
MG - Madagascar 8
AL - Albania 7
BY - Bielorussia 7
MO - Macao, regione amministrativa speciale della Cina 7
PA - Panama 7
SN - Senegal 7
AZ - Azerbaigian 6
BO - Bolivia 6
OM - Oman 6
UG - Uganda 6
HN - Honduras 5
CY - Cipro 4
DO - Repubblica Dominicana 4
LK - Sri Lanka 4
Totale 45.077
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Città #
Warsaw 3.093
Council Bluffs 2.718
Ashburn 1.493
Singapore 1.462
San Jose 1.146
Fairfield 959
Moscow 854
Jacksonville 819
New York 816
Trento 732
Chandler 555
Dallas 554
Woodbridge 531
Houston 519
Wilmington 482
Hong Kong 474
San Michele All'adige 447
Los Angeles 440
Seattle 400
Dublin 398
Beijing 380
Cambridge 315
Buffalo 314
Milan 280
Ann Arbor 265
Olalla 231
San Mateo 205
Seoul 194
Boardman 181
Munich 180
Dong Ket 176
Dearborn 172
Hefei 166
Ho Chi Minh City 162
Rome 161
London 144
Lauterbourg 135
Helsinki 133
Frankfurt am Main 132
Columbus 123
Mülheim 122
Tokyo 106
Turin 106
Horia 104
Hanoi 101
Orem 96
Rovereto 96
Washington 92
Assago 86
Shanghai 86
Phoenix 80
São Paulo 77
Guangzhou 76
Mexico City 76
Istanbul 72
Ottawa 71
Philadelphia 67
Bolzano 65
Santa Clara 65
Redwood City 64
Padova 62
Cotonou 61
Verona 61
Chennai 57
Falkenstein 57
Las Vegas 56
Brooklyn 55
Denver 54
Mountain View 54
Palermo 54
Abidjan 53
Bologna 53
Lappeenranta 53
Mezzolombardo 53
Amsterdam 52
Atlanta 52
Toronto 52
Florence 49
Montreal 49
Chicago 46
Mumbai 46
Ankara 45
Johannesburg 45
Bari 44
Faisalabad 44
Turku 42
Bangkok 41
Brno 41
Naples 40
San Diego 40
Manchester 39
Torino 39
Otorohanga 38
Stockholm 38
Brussels 36
Lavis 36
Padua 34
Santiago 34
Taipei 33
Boston 32
Totale 26.519
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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 1.457
Selezione di colture starter autoctone per la produzione di formaggi di malga 932
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 845
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 832
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 585
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 579
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 573
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 538
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 519
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 502
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 501
In vitro rumen fermentation traits of Mentha piperita and Rose 484
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 481
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 465
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 463
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 460
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 454
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 453
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 440
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 428
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 417
Exploring inducibile Caudoviricetes prophages in grana cheese production: characterization and implications 412
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 412
Mantenere la tipicità in un mondo che cambia 394
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 392
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 392
A metagenomics view of gut microbiota structure in old age 387
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 387
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 384
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 383
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 380
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 380
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 377
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 375
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 372
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 368
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 362
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 361
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 360
The spatial distribution of bacteria in Grana-cheese during ripening 355
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 354
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 353
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 352
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 352
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 349
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 348
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 347
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 347
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 333
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 330
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 323
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 321
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 318
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 317
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 315
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 307
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 301
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 299
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 297
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 295
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 294
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 292
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 291
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 284
Composition and evolution of ruminal fluid microbiota changes when cattle are moved from a permanent valley-farm to a temporary highland farm 272
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 269
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 263
Alpine grazing management, breed and diet effects on coagulation properties, composition, and microbiota of dairy cow milk by commercial mountain based herds 261
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 260
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 259
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 259
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 259
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 257
Massive survey on bacterial–bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production 255
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 253
L'aroma del Puzzone 253
Microbial ecology of Malga cheese as spontaneously fermented cheese. 252
Selection of autochthonous starter cultures for Malga cheese production 250
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 248
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 245
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 243
Tanti batteri e tanti formaggi: biodiversità microbica nel latte e nei formaggi tipici trentini 237
Washing the grapes before crushing: effects on contaminants and fermentation 235
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 232
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 230
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 230
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 229
Milk microbiota investigation during and after summer Alpine transhumance and relation with cheese 229
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 228
Washing grapes before crushing: effects on contaminants and fermentation 226
Phages in Trentingrana cheeses’ natural whey starters: new insights from characterization and genomic comparison 225
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 225
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 225
NMR spectroscopy in analysis of organic sauerkraut fermentation 223
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 222
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 221
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 221
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 218
Application of targeted and untargeted 1H NMR spectroscopy in cheese analysis 216
Biodiversità e dinamiche delle popolazioni microbiche dei formaggi nostrani trentini 216
Totale 36.006
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Categoria #
all - tutte 142.364
article - articoli 80.109
book - libri 0
conference - conferenze 54.444
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 7.811
Totale 284.728
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021295 0 0 0 0 0 0 0 0 0 0 0 295
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
2025/202615.633 1.018 1.083 1.062 1.309 1.759 1.058 1.950 934 730 1.162 671 2.897
Totale 46.029