CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
EU - Europa 10.536
NA - Nord America 10.269
AS - Asia 2.031
AF - Africa 226
SA - Sud America 153
OC - Oceania 139
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 23.386
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Nazione #
US - Stati Uniti d'America 10.107
IT - Italia 3.500
PL - Polonia 3.040
DE - Germania 1.208
CN - Cina 538
RU - Federazione Russa 508
UA - Ucraina 494
IE - Irlanda 421
SG - Singapore 358
GB - Regno Unito 290
VN - Vietnam 194
TR - Turchia 187
SE - Svezia 171
FR - Francia 141
RO - Romania 138
KR - Corea 133
FI - Finlandia 129
IN - India 128
CA - Canada 111
NL - Olanda 88
PK - Pakistan 84
BR - Brasile 82
AU - Australia 71
ES - Italia 70
NZ - Nuova Zelanda 68
CZ - Repubblica Ceca 65
HK - Hong Kong 62
IR - Iran 60
JP - Giappone 56
CI - Costa d'Avorio 54
TW - Taiwan 53
BE - Belgio 45
DZ - Algeria 43
TH - Thailandia 39
MU - Mauritius 33
CH - Svizzera 29
EU - Europa 28
MY - Malesia 28
CL - Cile 27
MX - Messico 26
EG - Egitto 25
ID - Indonesia 25
GR - Grecia 24
RS - Serbia 24
DK - Danimarca 22
HU - Ungheria 21
PH - Filippine 19
CR - Costa Rica 18
PT - Portogallo 18
ZA - Sudafrica 18
AT - Austria 17
NG - Nigeria 17
IL - Israele 16
LT - Lituania 16
CO - Colombia 13
SK - Slovacchia (Repubblica Slovacca) 13
AR - Argentina 11
BD - Bangladesh 9
MA - Marocco 9
ET - Etiopia 8
GE - Georgia 8
LB - Libano 8
NO - Norvegia 8
SI - Slovenia 8
HR - Croazia 7
PE - Perù 7
SC - Seychelles 7
UY - Uruguay 7
BG - Bulgaria 4
CY - Cipro 4
IQ - Iraq 4
LV - Lettonia 4
PA - Panama 4
SN - Senegal 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AE - Emirati Arabi Uniti 3
EC - Ecuador 3
GH - Ghana 3
LK - Sri Lanka 3
VE - Venezuela 3
AM - Armenia 2
AZ - Azerbaigian 2
BF - Burkina Faso 2
BY - Bielorussia 2
KZ - Kazakistan 2
MD - Moldavia 2
ME - Montenegro 2
MO - Macao, regione amministrativa speciale della Cina 2
MT - Malta 2
PR - Porto Rico 2
AD - Andorra 1
BA - Bosnia-Erzegovina 1
BW - Botswana 1
DO - Repubblica Dominicana 1
EE - Estonia 1
IS - Islanda 1
KE - Kenya 1
LU - Lussemburgo 1
QA - Qatar 1
RE - Reunion 1
Totale 23.382
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Città #
Warsaw 3.006
Fairfield 959
Jacksonville 814
Trento 676
New York 659
Chandler 555
Woodbridge 531
Houston 493
Ashburn 488
Wilmington 481
San Michele All'adige 447
Seattle 384
Dublin 376
Cambridge 311
Ann Arbor 265
Olalla 231
San Mateo 205
Buffalo 200
Singapore 200
Los Angeles 190
Moscow 178
Boardman 176
Dong Ket 176
Dearborn 172
Milan 129
Beijing 128
Mülheim 122
Horia 104
Helsinki 103
London 103
Washington 87
Turin 80
Munich 72
Rome 70
Shanghai 66
Philadelphia 64
Redwood City 64
Ottawa 63
Guangzhou 62
Padova 60
Mountain View 54
Mezzolombardo 53
Las Vegas 52
Abidjan 51
Bolzano 48
Hong Kong 45
Frankfurt am Main 44
Faisalabad 43
Phoenix 42
Seoul 41
Brno 40
Istanbul 39
Torino 39
Otorohanga 38
San Diego 36
Verona 36
Palermo 35
Bologna 33
Brussels 33
Tokyo 32
Florence 30
Taipei 29
Parkes 28
Cles 27
Viterbo 27
Lavis 26
Toronto 26
Falls Church 25
Bari 24
Falkenstein 24
Izmir 24
Lappeenranta 24
Belgrade 22
Florya 22
Manduria 22
Ankara 21
Kitzingen 21
Parma 21
Santiago 21
Dallas 20
Hefei 20
Madison 20
São Paulo 20
Lahore 19
Auckland 18
Oldenburg 18
Athens 17
Catania 17
Nanjing 17
Perth 17
Tehran 17
Wageningen 17
Scottsdale 16
Zhengzhou 16
Madrid 15
Melbourne 15
Kunming 14
Mumbai 14
Nürnberg 14
Bangkok 13
Totale 15.202
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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 1.251
Selezione di colture starter autoctone per la produzione di formaggi di malga 599
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 518
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 411
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 399
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 381
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 357
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 352
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 350
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 350
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 347
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 346
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 346
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 330
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 312
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 309
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 308
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 296
A metagenomics view of gut microbiota structure in old age 285
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 273
Mantenere la tipicità in un mondo che cambia 270
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 268
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 267
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 265
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 260
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 252
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 250
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 250
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 248
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 248
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 244
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 242
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 238
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 235
In vitro rumen fermentation traits of Mentha piperita and Rose 229
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 228
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 226
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 219
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 218
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 218
The spatial distribution of bacteria in Grana-cheese during ripening 215
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 213
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 208
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 207
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 205
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 203
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 195
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 194
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 191
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 191
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 184
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 183
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 179
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 176
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 168
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 164
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 163
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 161
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 160
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 160
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 159
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 156
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 156
Washing the grapes before crushing: effects on contaminants and fermentation 155
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 149
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 149
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 148
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 147
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 146
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 140
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 135
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 133
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 132
Microbial ecology of Malga cheese as spontaneously fermented cheese. 131
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 131
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 130
Biodiversità e dinamiche delle popolazioni microbiche dei formaggi nostrani trentini 127
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 127
Characterization and health-promoting properties of traditional mountain cheese microbiota 123
Microbial dynamics in durum wheat kernels during aging 122
Selection of autochthonous starter cultures for Malga cheese production 119
L’alimentazione di vacche da latte in alpeggio migliora il microbiota di latte e formaggio 119
Washing grapes before crushing: effects on contaminants and fermentation 118
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 118
Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking 117
L'aroma del Puzzone 117
Traditional Mountain cheese microbiota and risk factors of metabolic syndrome 116
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 109
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 107
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 105
Isolamento di lieviti autoctoni per valorizzare la biodiversità 104
Microbial dynamics differences in hard cheese core and under the rind 102
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 102
L'evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino 102
Utilization of Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 as promising strains for production of GABA-enriched cheese 102
Metagenomics of milk before, during and after summer transhumance to highland pasture in relation to human health and cheese making properties 102
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 101
Genotypic characterization of enterococci isolated from Puzzone di Moena cheese 100
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 100
Milk refrigeration influence on Grana Trentino cheese quality 98
Totale 21.669
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Categoria #
all - tutte 82.824
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 82.824
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.649 0 0 0 0 0 491 402 453 506 337 271 189
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
2023/20244.097 236 215 449 424 492 819 214 208 117 232 198 493
2024/20251.918 222 322 193 510 408 263 0 0 0 0 0 0
Totale 24.086