CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 23.627
EU - Europa 17.869
AS - Asia 8.179
SA - Sud America 914
Continente sconosciuto - Info sul continente non disponibili 908
AF - Africa 516
OC - Oceania 194
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Totale 52.238
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Nazione #
US - Stati Uniti d'America 23.004
IT - Italia 5.464
RU - Federazione Russa 3.905
SG - Singapore 3.173
PL - Polonia 3.157
CN - Cina 1.539
DE - Germania 1.538
VN - Vietnam 662
BR - Brasile 635
GB - Regno Unito 551
HK - Hong Kong 536
UA - Ucraina 526
FR - Francia 500
IE - Irlanda 447
IN - India 353
SE - Svezia 353
KR - Corea 349
BD - Bangladesh 321
CA - Canada 313
TR - Turchia 313
NL - Olanda 270
FI - Finlandia 235
MX - Messico 177
RO - Romania 172
JP - Giappone 153
ES - Italia 138
PK - Pakistan 126
AU - Australia 116
IR - Iran 116
ZA - Sudafrica 87
AR - Argentina 79
NZ - Nuova Zelanda 76
TH - Thailandia 75
CZ - Repubblica Ceca 74
ID - Indonesia 67
AT - Austria 63
TW - Taiwan 63
BJ - Benin 61
CI - Costa d'Avorio 57
DZ - Algeria 57
BE - Belgio 55
LT - Lituania 55
CL - Cile 54
CH - Svizzera 53
MY - Malesia 52
IQ - Iraq 45
CO - Colombia 42
DK - Danimarca 42
EG - Egitto 41
CR - Costa Rica 36
GR - Grecia 35
PH - Filippine 35
PT - Portogallo 34
EE - Estonia 33
MU - Mauritius 33
SA - Arabia Saudita 33
EC - Ecuador 31
MA - Marocco 30
IL - Israele 29
EU - Europa 28
RS - Serbia 28
NG - Nigeria 27
HU - Ungheria 25
SC - Seychelles 24
PE - Perù 22
AE - Emirati Arabi Uniti 21
JM - Giamaica 21
SI - Slovenia 20
ET - Etiopia 18
SK - Slovacchia (Repubblica Slovacca) 16
UY - Uruguay 16
VE - Venezuela 16
JO - Giordania 15
HR - Croazia 14
TN - Tunisia 13
UZ - Uzbekistan 13
GH - Ghana 12
GT - Guatemala 11
HN - Honduras 11
NO - Norvegia 11
NP - Nepal 11
PY - Paraguay 11
BG - Bulgaria 10
GE - Georgia 10
KE - Kenya 10
LB - Libano 10
LV - Lettonia 10
AL - Albania 8
BY - Bielorussia 8
KZ - Kazakistan 8
MG - Madagascar 8
NI - Nicaragua 8
MO - Macao, regione amministrativa speciale della Cina 7
PA - Panama 7
SN - Senegal 7
TT - Trinidad e Tobago 7
AZ - Azerbaigian 6
BB - Barbados 6
BO - Bolivia 6
OM - Oman 6
Totale 51.215
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Città #
Council Bluffs 4.323
Warsaw 3.096
Ashburn 2.351
Singapore 1.476
San Jose 1.436
Fairfield 959
Los Angeles 888
New York 866
Moscow 854
Jacksonville 851
Trento 739
Dallas 691
Chandler 555
Woodbridge 532
Houston 522
Wilmington 488
Hong Kong 482
San Michele All'adige 447
Seattle 408
Dublin 398
Beijing 390
Buffalo 330
Milan 329
Cambridge 316
Ann Arbor 265
Phoenix 261
Olalla 231
San Mateo 205
Seoul 196
Rome 194
Boardman 183
Munich 180
Dong Ket 176
Dearborn 174
Hefei 166
Ho Chi Minh City 162
London 153
Lauterbourg 135
Helsinki 134
Frankfurt am Main 132
Columbus 125
Mülheim 122
Turin 116
Santa Clara 112
Tokyo 110
Orem 106
Horia 104
Hanoi 102
Rovereto 102
Washington 98
Shanghai 87
Assago 86
Mexico City 78
São Paulo 78
Guangzhou 76
Philadelphia 75
Denver 74
Ottawa 74
Chicago 73
Istanbul 72
Verona 71
Montreal 69
Atlanta 68
Brooklyn 68
Bolzano 67
Redwood City 64
Bologna 63
Palermo 63
Padova 62
Toronto 62
Cotonou 61
Las Vegas 61
Chennai 58
Falkenstein 57
Florence 56
Naples 56
Mountain View 54
Abidjan 53
Amsterdam 53
Lappeenranta 53
Mezzolombardo 53
San Diego 52
Bari 47
Mumbai 46
San Francisco 46
Ankara 45
Johannesburg 45
Manchester 45
Boston 44
Faisalabad 44
Turku 42
Bangkok 41
Brno 41
Padua 41
Torino 39
Otorohanga 38
Stockholm 38
Catania 37
Brussels 36
Lavis 36
Totale 30.619
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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 1.493
Selezione di colture starter autoctone per la produzione di formaggi di malga 987
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 937
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 931
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 616
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 614
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 603
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 572
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 554
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 543
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 540
In vitro rumen fermentation traits of Mentha piperita and Rose 521
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 521
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 510
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 493
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 492
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 491
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 488
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 471
Exploring inducibile Caudoviricetes prophages in grana cheese production: characterization and implications 458
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 453
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 449
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 446
Washing grapes before crushing: effects on contaminants and fermentation 434
A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche 428
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 428
A metagenomics view of gut microbiota structure in old age 425
Mantenere la tipicità in un mondo che cambia 417
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 417
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 416
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 413
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 413
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 408
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 407
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 406
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 406
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 404
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 403
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 401
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 399
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 396
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 396
The spatial distribution of bacteria in Grana-cheese during ripening 393
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 389
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 386
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 379
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 378
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 376
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 372
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 369
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 368
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 363
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 361
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 351
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 350
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 348
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 344
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 336
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 331
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 331
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 325
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 325
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 319
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 319
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 318
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 312
Washing the grapes before crushing: effects on contaminants and fermentation 305
Composition and evolution of ruminal fluid microbiota changes when cattle are moved from a permanent valley-farm to a temporary highland farm 303
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 293
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 288
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 288
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 287
Alpine grazing management, breed and diet effects on coagulation properties, composition, and microbiota of dairy cow milk by commercial mountain based herds 285
Selection of autochthonous starter cultures for Malga cheese production 283
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 282
Massive survey on bacterial–bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production 282
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 281
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 280
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 279
Microbial ecology of Malga cheese as spontaneously fermented cheese. 275
L'aroma del Puzzone 272
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 272
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 271
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 271
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 270
Tanti batteri e tanti formaggi: biodiversità microbica nel latte e nei formaggi tipici trentini 266
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation 265
Milk microbiota investigation during and after summer Alpine transhumance and relation with cheese 260
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 258
Phages in Trentingrana cheeses’ natural whey starters: new insights from characterization and genomic comparison 258
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 252
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 251
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 248
Soil bacteria communities under slash and burn in mozambique as revealed by metataxonomic approach 247
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 247
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 247
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 245
Application of targeted and untargeted 1H NMR spectroscopy in cheese analysis 243
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 243
NMR spectroscopy in analysis of organic sauerkraut fermentation 242
Totale 39.582
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Categoria #
all - tutte 160.939
article - articoli 90.864
book - libri 0
conference - conferenze 61.597
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 8.478
Totale 321.878
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.186 0 0 0 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
2025/202615.769 1.018 1.083 1.062 1.309 1.759 1.058 1.950 934 730 1.162 671 3.033
2026/20276.073 1.978 790 1.213 2.092 0 0 0 0 0 0 0 0
Totale 52.238