CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.081
EU - Europa 9.795
AS - Asia 1.690
AF - Africa 187
SA - Sud America 128
OC - Oceania 120
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 22.033
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.966
IT - Italia 3.268
PL - Polonia 3.038
DE - Germania 1.147
UA - Ucraina 494
CN - Cina 429
IE - Irlanda 418
GB - Regno Unito 251
RU - Federazione Russa 230
SG - Singapore 205
VN - Vietnam 188
TR - Turchia 179
SE - Svezia 166
RO - Romania 133
FR - Francia 131
IN - India 123
KR - Corea 120
FI - Finlandia 115
PK - Pakistan 78
CA - Canada 76
BR - Brasile 74
ES - Italia 69
CZ - Repubblica Ceca 64
AU - Australia 63
IR - Iran 59
NZ - Nuova Zelanda 57
CI - Costa d'Avorio 54
NL - Olanda 53
HK - Hong Kong 51
TW - Taiwan 51
JP - Giappone 48
TH - Thailandia 39
DZ - Algeria 34
MU - Mauritius 33
BE - Belgio 31
EU - Europa 28
MY - Malesia 28
CH - Svizzera 26
MX - Messico 25
ID - Indonesia 23
RS - Serbia 22
CL - Cile 21
DK - Danimarca 21
GR - Grecia 20
EG - Egitto 19
PH - Filippine 17
PT - Portogallo 17
HU - Ungheria 16
IL - Israele 16
AT - Austria 13
SK - Slovacchia (Repubblica Slovacca) 13
ZA - Sudafrica 12
NG - Nigeria 11
AR - Argentina 9
BD - Bangladesh 8
GE - Georgia 8
SI - Slovenia 8
CR - Costa Rica 7
HR - Croazia 7
SC - Seychelles 7
UY - Uruguay 7
LB - Libano 6
PE - Perù 6
CO - Colombia 5
ET - Etiopia 5
MA - Marocco 5
NO - Norvegia 5
BG - Bulgaria 4
CY - Cipro 4
IQ - Iraq 4
PA - Panama 4
SN - Senegal 4
A2 - ???statistics.table.value.countryCode.A2??? 3
EC - Ecuador 3
VE - Venezuela 3
KZ - Kazakistan 2
LT - Lituania 2
LV - Lettonia 2
MD - Moldavia 2
ME - Montenegro 2
MT - Malta 2
PR - Porto Rico 2
AD - Andorra 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BW - Botswana 1
BY - Bielorussia 1
DO - Repubblica Dominicana 1
EE - Estonia 1
KE - Kenya 1
LK - Sri Lanka 1
LU - Lussemburgo 1
QA - Qatar 1
RE - Reunion 1
TJ - Tagikistan 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 22.033
Salva come PNG Salva come JPEG
Città #
Warsaw 3.005
Fairfield 959
Jacksonville 814
Trento 674
New York 657
Chandler 555
Woodbridge 531
Houston 493
Wilmington 481
Ashburn 472
San Michele All'adige 447
Seattle 384
Dublin 373
Cambridge 311
Ann Arbor 265
Olalla 231
San Mateo 205
Buffalo 200
Los Angeles 181
Moscow 177
Boardman 176
Dong Ket 176
Dearborn 172
Beijing 123
Mülheim 122
Milan 116
Horia 104
Helsinki 99
Washington 87
London 82
Turin 75
Singapore 71
Philadelphia 64
Redwood City 64
Shanghai 63
Rome 60
Padova 59
Guangzhou 58
Mountain View 54
Las Vegas 52
Mezzolombardo 52
Abidjan 51
Ottawa 49
Munich 47
Faisalabad 43
Phoenix 42
Brno 40
Seoul 39
Torino 39
Bolzano 38
Istanbul 38
Otorohanga 38
San Diego 36
Hong Kong 34
Verona 34
Palermo 33
Bologna 31
Taipei 29
Parkes 28
Tokyo 28
Cles 27
Florence 27
Viterbo 27
Falls Church 25
Bari 24
Falkenstein 24
Izmir 24
Florya 22
Manduria 22
Ankara 21
Kitzingen 21
Belgrade 20
Dallas 20
Madison 20
Brussels 19
Frankfurt am Main 19
Hefei 19
Catania 17
Perth 17
Tehran 17
Wageningen 17
Nanjing 16
Oldenburg 16
Scottsdale 16
São Paulo 16
Lahore 15
Lappeenranta 15
Parma 15
Santiago 15
Madrid 14
Mumbai 14
Nürnberg 14
Zhengzhou 14
Bangkok 13
Jeju City 13
Kunming 13
Massimeno 13
Menlo Park 13
Athens 12
Jinan 12
Totale 14.779
Salva come PNG Salva come JPEG
Nome #
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 1.236
Selezione di colture starter autoctone per la produzione di formaggi di malga 556
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 464
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 379
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 375
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 343
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 342
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 339
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 339
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 337
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 334
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 331
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 325
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 304
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 301
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 297
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 290
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 278
A metagenomics view of gut microbiota structure in old age 278
Mantenere la tipicità in un mondo che cambia 265
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 262
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 262
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 260
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 255
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 247
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 241
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 241
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 241
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 240
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 239
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 234
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 234
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 229
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 228
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 225
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 216
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 216
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 212
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 211
The spatial distribution of bacteria in Grana-cheese during ripening 209
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 209
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 200
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 199
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 199
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 196
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 187
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 187
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 185
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 184
In vitro rumen fermentation traits of Mentha piperita and Rose 180
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 177
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 171
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 170
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 168
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 160
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 159
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 156
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 155
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 154
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 153
Washing the grapes before crushing: effects on contaminants and fermentation 152
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 147
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 147
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 141
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 138
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 133
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 132
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 128
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 128
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 128
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 128
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 128
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 126
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 125
Biodiversità e dinamiche delle popolazioni microbiche dei formaggi nostrani trentini 123
Microbial ecology of Malga cheese as spontaneously fermented cheese. 123
Microbial dynamics in durum wheat kernels during aging 119
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 117
L’alimentazione di vacche da latte in alpeggio migliora il microbiota di latte e formaggio 116
Characterization and health-promoting properties of traditional mountain cheese microbiota 115
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 114
Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking 113
L'aroma del Puzzone 113
Washing grapes before crushing: effects on contaminants and fermentation 112
Selection of autochthonous starter cultures for Malga cheese production 110
Traditional Mountain cheese microbiota and risk factors of metabolic syndrome 108
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 107
Isolamento di lieviti autoctoni per valorizzare la biodiversità 101
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 100
Genotypic characterization of enterococci isolated from Puzzone di Moena cheese 99
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 99
Utilization of Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 as promising strains for production of GABA-enriched cheese 98
Microbial dynamics differences in hard cheese core and under the rind 97
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 97
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 96
Metagenomics of milk before, during and after summer transhumance to highland pasture in relation to human health and cheese making properties 96
Milk refrigeration influence on Grana Trentino cheese quality 95
L'evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino 94
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 94
Tosela di Primiero cheese: influence of a Streptococcus macedonicus and Lactobacillus paracasei natural integration culture on cheese flavour 92
Totale 20.593
Salva come PNG Salva come JPEG
Categoria #
all - tutte 72.394
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 72.394
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.134 0 0 413 742 330 491 402 453 506 337 271 189
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
2024/2025544 222 322 0 0 0 0 0 0 0 0 0 0
Totale 22.712