CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 20.456
EU - Europa 17.553
AS - Asia 8.121
Continente sconosciuto - Info sul continente non disponibili 878
SA - Sud America 870
AF - Africa 510
OC - Oceania 193
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Totale 48.612
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Nazione #
US - Stati Uniti d'America 19.947
IT - Italia 5.236
RU - Federazione Russa 3.903
SG - Singapore 3.169
PL - Polonia 3.155
CN - Cina 1.532
DE - Germania 1.532
VN - Vietnam 661
BR - Brasile 611
HK - Hong Kong 532
UA - Ucraina 524
GB - Regno Unito 512
FR - Francia 497
IE - Irlanda 444
SE - Svezia 353
IN - India 348
KR - Corea 348
BD - Bangladesh 313
TR - Turchia 313
NL - Olanda 265
CA - Canada 251
FI - Finlandia 234
MX - Messico 173
RO - Romania 172
JP - Giappone 147
ES - Italia 134
PK - Pakistan 125
IR - Iran 116
AU - Australia 115
ZA - Sudafrica 86
AR - Argentina 78
NZ - Nuova Zelanda 76
CZ - Repubblica Ceca 74
TH - Thailandia 74
ID - Indonesia 63
AT - Austria 62
BJ - Benin 61
TW - Taiwan 61
CI - Costa d'Avorio 57
DZ - Algeria 57
BE - Belgio 55
CL - Cile 51
MY - Malesia 51
CH - Svizzera 50
IQ - Iraq 45
LT - Lituania 45
DK - Danimarca 41
EG - Egitto 41
GR - Grecia 35
PH - Filippine 34
PT - Portogallo 34
MU - Mauritius 33
CO - Colombia 32
SA - Arabia Saudita 32
EE - Estonia 30
EC - Ecuador 28
EU - Europa 28
IL - Israele 28
MA - Marocco 28
RS - Serbia 28
NG - Nigeria 27
CR - Costa Rica 25
HU - Ungheria 25
SC - Seychelles 24
PE - Perù 20
SI - Slovenia 20
AE - Emirati Arabi Uniti 18
ET - Etiopia 18
JM - Giamaica 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
AL - Albania 8
KZ - Kazakistan 8
MG - Madagascar 8
BY - Bielorussia 7
MO - Macao, regione amministrativa speciale della Cina 7
PA - Panama 7
SN - Senegal 7
AZ - Azerbaigian 6
BO - Bolivia 6
HN - Honduras 6
OM - Oman 6
UG - Uganda 6
BB - Barbados 5
BH - Bahrain 4
CY - Cipro 4
Totale 47.639
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Città #
Council Bluffs 4.015
Warsaw 3.095
Ashburn 1.592
Singapore 1.474
San Jose 1.186
Fairfield 959
Moscow 854
New York 828
Jacksonville 820
Trento 732
Dallas 573
Chandler 555
Woodbridge 531
Houston 520
Wilmington 485
Hong Kong 478
Los Angeles 459
San Michele All'adige 447
Seattle 400
Dublin 398
Beijing 389
Buffalo 324
Cambridge 316
Milan 309
Ann Arbor 265
Olalla 231
San Mateo 205
Seoul 195
Rome 187
Boardman 182
Munich 180
Dong Ket 176
Dearborn 172
Hefei 166
Ho Chi Minh City 162
London 146
Lauterbourg 135
Helsinki 133
Frankfurt am Main 132
Columbus 124
Mülheim 122
Tokyo 107
Turin 107
Horia 104
Hanoi 101
Orem 101
Rovereto 101
Washington 95
Phoenix 93
Shanghai 87
Assago 86
Santa Clara 83
Mexico City 77
São Paulo 77
Guangzhou 76
Istanbul 72
Ottawa 72
Philadelphia 70
Verona 68
Bolzano 65
Atlanta 64
Redwood City 64
Brooklyn 62
Padova 62
Cotonou 61
Bologna 60
Denver 59
Chennai 58
Las Vegas 58
Falkenstein 57
Palermo 56
Mountain View 54
Abidjan 53
Chicago 53
Lappeenranta 53
Mezzolombardo 53
Montreal 53
Toronto 53
Amsterdam 52
Florence 52
Bari 46
Mumbai 46
Ankara 45
Johannesburg 45
Manchester 45
Faisalabad 44
Naples 43
Turku 42
Bangkok 41
Brno 41
San Diego 41
Torino 39
Otorohanga 38
Stockholm 38
Brussels 36
Lavis 36
Padua 36
Boston 35
Catania 35
Nuremberg 34
Totale 28.237
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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 1.473
Selezione di colture starter autoctone per la produzione di formaggi di malga 953
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 888
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 887
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 597
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 595
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 587
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 549
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 532
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 519
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 519
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 514
In vitro rumen fermentation traits of Mentha piperita and Rose 504
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 486
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 478
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 477
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 473
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 470
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 453
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 437
Exploring inducibile Caudoviricetes prophages in grana cheese production: characterization and implications 433
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 432
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 425
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 406
Mantenere la tipicità in un mondo che cambia 405
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 404
A metagenomics view of gut microbiota structure in old age 399
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 399
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 398
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 396
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 396
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 395
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 390
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 388
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 388
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 386
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 383
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 382
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 378
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 374
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 372
The spatial distribution of bacteria in Grana-cheese during ripening 369
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 364
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 363
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 362
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 360
Washing grapes before crushing: effects on contaminants and fermentation 359
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 356
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 355
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 354
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 345
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 340
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 335
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 330
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 330
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 329
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 327
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 317
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 314
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 308
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 305
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 305
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 304
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 301
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 300
Composition and evolution of ruminal fluid microbiota changes when cattle are moved from a permanent valley-farm to a temporary highland farm 288
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 280
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 273
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 271
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 271
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 268
Alpine grazing management, breed and diet effects on coagulation properties, composition, and microbiota of dairy cow milk by commercial mountain based herds 268
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 268
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 268
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 266
Selection of autochthonous starter cultures for Malga cheese production 265
L'aroma del Puzzone 264
Massive survey on bacterial–bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production 263
Washing the grapes before crushing: effects on contaminants and fermentation 261
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 258
Microbial ecology of Malga cheese as spontaneously fermented cheese. 258
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 256
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation 256
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 255
Tanti batteri e tanti formaggi: biodiversità microbica nel latte e nei formaggi tipici trentini 249
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 247
Milk microbiota investigation during and after summer Alpine transhumance and relation with cheese 244
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 240
Phages in Trentingrana cheeses’ natural whey starters: new insights from characterization and genomic comparison 239
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 238
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 235
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 233
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 233
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production 233
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa 232
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 231
Application of targeted and untargeted 1H NMR spectroscopy in cheese analysis 229
NMR spectroscopy in analysis of organic sauerkraut fermentation 228
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 226
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 226
Totale 37.572
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Categoria #
all - tutte 150.647
article - articoli 84.784
book - libri 0
conference - conferenze 57.735
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 8.128
Totale 301.294
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.643 0 346 111 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
2025/202615.769 1.018 1.083 1.062 1.309 1.759 1.058 1.950 934 730 1.162 671 3.033
2026/20272.447 1.978 469 0 0 0 0 0 0 0 0 0 0
Totale 48.612