CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
EU - Europa 15.801
NA - Nord America 13.066
AS - Asia 6.099
SA - Sud America 664
AF - Africa 346
OC - Oceania 177
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 36.185
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Nazione #
US - Stati Uniti d'America 12.687
IT - Italia 4.306
RU - Federazione Russa 3.893
PL - Polonia 3.112
SG - Singapore 2.608
DE - Germania 1.431
CN - Cina 1.070
UA - Ucraina 508
BR - Brasile 497
GB - Regno Unito 449
IE - Irlanda 438
HK - Hong Kong 427
VN - Vietnam 355
KR - Corea 335
TR - Turchia 267
IN - India 264
FR - Francia 254
NL - Olanda 206
SE - Svezia 205
FI - Finlandia 203
CA - Canada 189
RO - Romania 167
MX - Messico 147
JP - Giappone 131
PK - Pakistan 114
ES - Italia 111
IR - Iran 111
AU - Australia 99
NZ - Nuova Zelanda 76
CZ - Repubblica Ceca 69
TW - Taiwan 61
ZA - Sudafrica 61
TH - Thailandia 56
CI - Costa d'Avorio 55
AT - Austria 54
AR - Argentina 49
BE - Belgio 48
DZ - Algeria 47
ID - Indonesia 46
BD - Bangladesh 44
DK - Danimarca 40
CH - Svizzera 38
LT - Lituania 38
MY - Malesia 37
EG - Egitto 36
CL - Cile 34
MU - Mauritius 33
GR - Grecia 30
PT - Portogallo 30
EE - Estonia 29
EU - Europa 28
IL - Israele 26
PH - Filippine 26
RS - Serbia 26
HU - Ungheria 25
NG - Nigeria 23
CO - Colombia 22
IQ - Iraq 22
CR - Costa Rica 19
MA - Marocco 19
SA - Arabia Saudita 17
AE - Emirati Arabi Uniti 16
EC - Ecuador 16
SK - Slovacchia (Repubblica Slovacca) 16
PE - Perù 14
SI - Slovenia 14
UY - Uruguay 13
ET - Etiopia 12
NO - Norvegia 11
SC - Seychelles 11
HR - Croazia 10
LB - Libano 9
LV - Lettonia 9
GE - Georgia 8
MG - Madagascar 8
BG - Bulgaria 7
VE - Venezuela 7
AZ - Azerbaigian 6
BY - Bielorussia 6
GH - Ghana 6
PA - Panama 6
PY - Paraguay 6
UG - Uganda 6
AL - Albania 5
KE - Kenya 5
KZ - Kazakistan 5
UZ - Uzbekistan 5
BO - Bolivia 4
CY - Cipro 4
JM - Giamaica 4
JO - Giordania 4
LK - Sri Lanka 4
NP - Nepal 4
SN - Senegal 4
ZM - Zambia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AM - Armenia 3
BW - Botswana 3
DO - Repubblica Dominicana 3
ME - Montenegro 3
Totale 36.132
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Città #
Warsaw 3.068
Singapore 1.108
Ashburn 1.010
Fairfield 959
Moscow 854
Jacksonville 814
New York 738
Trento 719
Chandler 555
Dallas 534
Woodbridge 531
Houston 516
Wilmington 482
San Michele All'adige 447
Los Angeles 402
Seattle 399
Dublin 393
Hong Kong 388
Cambridge 315
Beijing 310
Buffalo 302
Ann Arbor 265
Olalla 231
Milan 224
San Mateo 205
Seoul 194
Boardman 176
Dong Ket 176
Dearborn 172
Munich 172
Hefei 166
London 135
Rome 133
Mülheim 122
Helsinki 114
Horia 104
Council Bluffs 99
Tokyo 93
Washington 89
Assago 86
Turin 86
Shanghai 79
Phoenix 72
Frankfurt am Main 70
Mexico City 70
Ottawa 70
Philadelphia 66
Ho Chi Minh City 65
Guangzhou 64
Redwood City 64
Bolzano 63
São Paulo 63
Padova 62
Las Vegas 56
Falkenstein 55
Mountain View 54
Mezzolombardo 53
Abidjan 51
Istanbul 50
Hanoi 49
Verona 49
Denver 47
Brooklyn 46
Florence 46
Faisalabad 44
Lappeenranta 43
Rovereto 42
Turku 42
Ankara 41
Palermo 41
Atlanta 40
Brno 40
Montreal 40
Toronto 40
Amsterdam 39
Torino 39
Otorohanga 38
Santa Clara 38
Chicago 37
Orem 37
Bologna 36
Brussels 36
Lavis 36
San Diego 36
Bari 35
Stockholm 33
Taipei 33
Chennai 32
Johannesburg 32
Manchester 31
Vienna 29
Mumbai 28
Parkes 28
Boston 27
Cles 27
Nuremberg 27
Viterbo 27
Izmir 26
Falls Church 25
Santiago 24
Totale 20.499
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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 1.390
Selezione di colture starter autoctone per la produzione di formaggi di malga 778
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 715
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 692
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 514
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 484
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 483
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 475
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 453
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 443
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 431
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 430
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 422
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 419
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 407
In vitro rumen fermentation traits of Mentha piperita and Rose 406
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 399
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 399
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 390
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 381
Mantenere la tipicità in un mondo che cambia 348
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 345
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 344
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 342
A metagenomics view of gut microbiota structure in old age 342
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 341
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 336
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 335
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 328
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 327
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 322
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 321
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 321
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 318
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 318
Exploring inducibile Caudoviricetes prophages in grana cheese production: characterization and implications 316
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 315
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 314
The spatial distribution of bacteria in Grana-cheese during ripening 312
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 308
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 304
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 302
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 301
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 296
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 294
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 291
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 290
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 289
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 288
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 288
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 281
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 275
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 268
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 266
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 261
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 258
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 257
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 254
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 252
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 247
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 242
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 238
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 236
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 231
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 227
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 226
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 225
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 222
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 222
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 218
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 216
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 210
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 205
L'aroma del Puzzone 201
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 200
Washing the grapes before crushing: effects on contaminants and fermentation 196
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 196
Microbial ecology of Malga cheese as spontaneously fermented cheese. 194
Composition and evolution of ruminal fluid microbiota changes when cattle are moved from a permanent valley-farm to a temporary highland farm 193
Selection of autochthonous starter cultures for Malga cheese production 192
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 188
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 188
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 188
Washing grapes before crushing: effects on contaminants and fermentation 187
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 185
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 185
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 183
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 183
Massive survey on bacterial–bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production 183
Characterization and health-promoting properties of traditional mountain cheese microbiota 179
Microbial dynamics in durum wheat kernels during aging 178
Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking 177
L’alimentazione di vacche da latte in alpeggio migliora il microbiota di latte e formaggio 176
Traditional Mountain cheese microbiota and risk factors of metabolic syndrome 175
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 175
Milk microbiota investigation during and after summer Alpine transhumance and relation with cheese 175
Tanti batteri e tanti formaggi: biodiversità microbica nel latte e nei formaggi tipici trentini 174
L'evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino 173
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 173
Application of targeted and untargeted 1H NMR spectroscopy in cheese analysis 171
Totale 30.512
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Categoria #
all - tutte 123.245
article - articoli 69.862
book - libri 0
conference - conferenze 46.447
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 6.936
Totale 246.490
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.115 0 0 0 0 0 404 392 158 387 170 309 295
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
2023/20244.094 236 215 449 424 492 819 211 208 117 232 198 493
2024/20258.231 222 322 190 510 408 309 517 501 752 305 3.664 531
2025/20266.556 1.018 1.083 1.062 1.309 1.759 325 0 0 0 0 0 0
Totale 36.952