CINECA IRIS Institutional Research Information System

FRANCIOSI, ELENA
 Distribuzione geografica
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Continente #
EU - Europa 15.841
NA - Nord America 13.165
AS - Asia 6.259
SA - Sud America 706
AF - Africa 359
OC - Oceania 177
Unknown Continent - ???statistics.table.value.continent.Unknown Continent??? 31
Continente sconosciuto - Info sul continente non disponibili 1
Totale 36.539
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Nazione #
US - Stati Uniti d'America 12.777
IT - Italia 4.325
RU - Federazione Russa 3.893
PL - Polonia 3.114
SG - Singapore 2.676
DE - Germania 1.435
CN - Cina 1.089
BR - Brasile 521
UA - Ucraina 511
GB - Regno Unito 449
IE - Irlanda 438
HK - Hong Kong 431
VN - Vietnam 399
KR - Corea 335
TR - Turchia 268
IN - India 266
FR - Francia 257
SE - Svezia 208
NL - Olanda 206
FI - Finlandia 203
CA - Canada 193
RO - Romania 167
MX - Messico 151
JP - Giappone 134
PK - Pakistan 117
IR - Iran 112
ES - Italia 111
AU - Australia 99
NZ - Nuova Zelanda 76
CZ - Repubblica Ceca 70
ZA - Sudafrica 65
TW - Taiwan 61
AR - Argentina 58
TH - Thailandia 56
AT - Austria 55
CI - Costa d'Avorio 55
BE - Belgio 49
BD - Bangladesh 47
DZ - Algeria 47
ID - Indonesia 47
DK - Danimarca 40
CH - Svizzera 38
LT - Lituania 38
EG - Egitto 37
MY - Malesia 37
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
IQ - Iraq 25
MA - Marocco 24
NG - Nigeria 24
CO - Colombia 22
CR - Costa Rica 19
EC - Ecuador 19
SA - Arabia Saudita 17
AE - Emirati Arabi Uniti 16
SK - Slovacchia (Repubblica Slovacca) 16
SI - Slovenia 15
PE - Perù 14
UY - Uruguay 13
ET - Etiopia 12
NO - Norvegia 11
SC - Seychelles 11
VE - Venezuela 11
HR - Croazia 10
LB - Libano 9
LV - Lettonia 9
GE - Georgia 8
MG - Madagascar 8
PY - Paraguay 8
UZ - Uzbekistan 8
AL - Albania 7
BG - Bulgaria 7
JO - Giordania 7
AZ - Azerbaigian 6
BY - Bielorussia 6
GH - Ghana 6
PA - Panama 6
UG - Uganda 6
KE - Kenya 5
KZ - Kazakistan 5
BO - Bolivia 4
CY - Cipro 4
JM - Giamaica 4
LK - Sri Lanka 4
NP - Nepal 4
OM - Oman 4
SN - Senegal 4
TN - Tunisia 4
ZM - Zambia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AM - Armenia 3
BW - Botswana 3
Totale 36.483
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Città #
Warsaw 3.070
Singapore 1.161
Ashburn 1.046
Fairfield 959
Moscow 854
Jacksonville 814
New York 743
Trento 719
Chandler 555
Dallas 534
Woodbridge 531
Houston 518
Wilmington 482
San Michele All'adige 447
Los Angeles 412
Seattle 399
Dublin 393
Hong Kong 392
Cambridge 315
Beijing 310
Buffalo 302
Ann Arbor 265
Olalla 231
Milan 229
San Mateo 205
Seoul 194
Boardman 176
Dong Ket 176
Munich 174
Dearborn 172
Hefei 166
London 135
Rome 133
Mülheim 122
Helsinki 114
Horia 104
Council Bluffs 99
Tokyo 96
Washington 89
Assago 86
Turin 86
Ho Chi Minh City 81
Shanghai 79
Mexico City 72
Phoenix 72
Frankfurt am Main 71
Ottawa 70
São Paulo 68
Philadelphia 66
Guangzhou 64
Redwood City 64
Bolzano 63
Padova 62
Hanoi 57
Las Vegas 56
Falkenstein 55
Mountain View 54
Mezzolombardo 53
Abidjan 51
Istanbul 51
Verona 51
Denver 49
Brooklyn 48
Florence 46
Faisalabad 44
Lappeenranta 43
Palermo 42
Rovereto 42
Turku 42
Ankara 41
Brno 41
Montreal 41
Atlanta 40
Toronto 40
Amsterdam 39
Chicago 39
Orem 39
Santa Clara 39
Torino 39
Otorohanga 38
Bologna 36
Brussels 36
Lavis 36
San Diego 36
Stockholm 36
Bari 35
Johannesburg 34
Taipei 33
Chennai 32
Boston 31
Manchester 31
Mumbai 29
Vienna 29
Nuremberg 28
Parkes 28
Cles 27
Viterbo 27
Izmir 26
Falls Church 25
Santiago 24
Totale 20.679
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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 1.392
Selezione di colture starter autoctone per la produzione di formaggi di malga 784
Enrichment of model-cheeses with blackcurrant or cornelian cherry increases the total amount of polyphenols 723
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing 696
Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community 519
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 486
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing 485
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente 478
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk 455
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows 446
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses 433
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese 431
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems 425
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese 420
In vitro rumen fermentation traits of Mentha piperita and Rose 411
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation 409
A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial 402
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea 401
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali 391
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese 383
Mantenere la tipicità in un mondo che cambia 349
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese 346
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese 346
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing 345
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese 344
A metagenomics view of gut microbiota structure in old age 343
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga 339
Biodiversità microbica dei bagni di erba utilizzati per la fitobalneoterapia in Trentino 336
Effects of summer transhumance of dairy cows to Alpine pastures on body condition, milk yield and composition and cheese making efficiency 331
Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome 328
Progetto “Fermalga”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 326
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study 324
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion 323
Progetto “FERMALGA”: salvaguardia della biodiversità e della tipicità nelle produzioni casearie delle malghe trentine 323
Exploring inducibile Caudoviricetes prophages in grana cheese production: characterization and implications 320
Enrichment of model-cheeses with blackcurrant (Ribes nigrum) or cornelian cherry (Cornus mas) increases the total amount of polyphenols 320
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory 319
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese 317
The spatial distribution of bacteria in Grana-cheese during ripening 316
Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes 311
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation 308
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 304
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. 304
Presence of enterococci in raw cow's milk and "Puzzone di Moena" cheese 297
Effects of summer transhumance of dairy cows to alpine pastures on milk composition and cheese yield 297
Extension of Tosela cheese shelf-life using non-starter lactic acid bacteria 293
Macerazione carbonica nel vino e biodiversità microbica, quale relazione? 293
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea 291
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production 291
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 291
The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking 282
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 276
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla carica psicotrofa e non solo 270
Monitoraggio microbiologico del latte alla stalla nella zona di produzione del Trentingrana 267
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese 263
Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health promoting properties of sauerkraut brine 262
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques 261
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 255
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 253
Impact of the traditional Alpine cheese microbiota on metabolic risk factors 250
Production of conjugated linoleic acid (CLA): effect of inulin on microbial composition and CLA concentration in a human intestinal model 243
Whey phage ecology in artisanal traditional ‘’hard’’ cheese: sustainability in dairy production 241
A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening 238
Microbial community dynamics in phyto‑thermotherapy baths viewed through next generation sequencing and metabolomics approach 233
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas) 228
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 227
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese 226
Effetto della temperatura di stoccaggio del latte sulla qualità sensoriale del formaggio Trentingrana 224
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 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 220
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia della lavorazione 217
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 212
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses 207
L'aroma del Puzzone 205
Microbiological monitoring of raw milk from selected farm in the Trentingrana region 205
Washing the grapes before crushing: effects on contaminants and fermentation 198
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study 197
Microbial ecology of Malga cheese as spontaneously fermented cheese. 196
Selection of autochthonous starter cultures for Malga cheese production 195
Composition and evolution of ruminal fluid microbiota changes when cattle are moved from a permanent valley-farm to a temporary highland farm 195
Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino 190
Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini 190
Washing grapes before crushing: effects on contaminants and fermentation 189
A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation 189
Massive survey on bacterial–bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production 187
Comparative genome analysis of Lactococcus lactis isolated from Trentino cheese and environment adaptation 185
Come le diverse modalità di raccolta del latte influenzano la qualità finale del formaggio 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 184
Characterization and health-promoting properties of traditional mountain cheese microbiota 180
Microbial dynamics in durum wheat kernels during aging 179
Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking 178
Impact of proanthocyanidin-rich apple intake on gut microbiota composition and polyphenol metabolomic activity in healthy mildly hypercholesterolemic subjects 178
Traditional Mountain cheese microbiota and risk factors of metabolic syndrome 177
L’alimentazione di vacche da latte in alpeggio migliora il microbiota di latte e formaggio 177
Tanti batteri e tanti formaggi: biodiversità microbica nel latte e nei formaggi tipici trentini 177
Milk microbiota investigation during and after summer Alpine transhumance and relation with cheese 177
Valutazione sensoriale e strumentale della qualità del formaggio Trentingrana in funzione della modalità di raccolta del latte 176
L'evoluzione del microbioma durante la caseificazione e la stagionatura: il caso del Grana Trentino 175
Phages in Trentingrana cheeses’ natural whey starters: new insights from characterization and genomic comparison 174
Totale 30.745
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Categoria #
all - tutte 124.163
article - articoli 70.340
book - libri 0
conference - conferenze 46.822
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 7.001
Totale 248.326
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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
2025/20266.916 1.018 1.083 1.062 1.309 1.759 685 0 0 0 0 0 0
Totale 37.312