CNR Institutional Research Information System

BOSCAINO, FLORIANA
 Distribuzione geografica
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Continente #
AS - Asia 1.329
NA - Nord America 766
EU - Europa 471
SA - Sud America 267
AF - Africa 42
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.879
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Nazione #
US - Stati Uniti d'America 723
SG - Singapore 564
CN - Cina 367
BR - Brasile 222
IT - Italia 170
HK - Hong Kong 152
VN - Vietnam 119
NL - Olanda 77
FR - Francia 66
DE - Germania 38
IN - India 33
FI - Finlandia 23
KR - Corea 20
CA - Canada 19
GB - Regno Unito 19
ZA - Sudafrica 17
AR - Argentina 15
BD - Bangladesh 14
MX - Messico 13
ID - Indonesia 12
EC - Ecuador 10
PL - Polonia 10
ES - Italia 9
IE - Irlanda 7
JP - Giappone 7
AT - Austria 6
CO - Colombia 6
RU - Federazione Russa 6
DZ - Algeria 5
EG - Egitto 5
SA - Arabia Saudita 5
HR - Croazia 4
IL - Israele 4
LT - Lituania 4
PT - Portogallo 4
PY - Paraguay 4
SE - Svezia 4
TR - Turchia 4
UA - Ucraina 4
AE - Emirati Arabi Uniti 3
CH - Svizzera 3
CL - Cile 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
IQ - Iraq 3
JO - Giordania 3
MA - Marocco 3
SI - Slovenia 3
TN - Tunisia 3
VE - Venezuela 3
AZ - Azerbaigian 2
BE - Belgio 2
CZ - Repubblica Ceca 2
HN - Honduras 2
NZ - Nuova Zelanda 2
PE - Perù 2
PH - Filippine 2
PK - Pakistan 2
UZ - Uzbekistan 2
AL - Albania 1
AO - Angola 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
DK - Danimarca 1
EE - Estonia 1
GA - Gabon 1
GT - Guatemala 1
HU - Ungheria 1
KE - Kenya 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MF - Saint Martin 1
MV - Maldive 1
MY - Malesia 1
NE - Niger 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PR - Porto Rico 1
RO - Romania 1
SK - Slovacchia (Repubblica Slovacca) 1
SO - Somalia 1
SV - El Salvador 1
TH - Thailandia 1
TW - Taiwan 1
UY - Uruguay 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 2.879
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Città #
Singapore 352
Santa Clara 169
Hong Kong 146
Hefei 141
San Jose 108
Dallas 100
Beijing 82
Los Angeles 65
Lauterbourg 46
Ho Chi Minh City 38
Ashburn 36
Hanoi 30
Naples 21
Avellino 17
Seoul 17
Frankfurt am Main 16
Bengaluru 15
Marigliano 15
São Paulo 13
Johannesburg 12
New York 11
Lappeenranta 10
Council Bluffs 9
Milan 9
Munich 9
Belo Horizonte 8
Guangzhou 8
Montreal 8
Rio de Janeiro 8
Rome 8
Turku 7
Warsaw 7
Denver 6
Dublin 6
Helsinki 6
Orem 6
Atlanta 5
Brooklyn 5
Can Tho 5
Falkenstein 5
Guayaquil 5
Haiphong 5
Mexico City 5
Tokyo 5
Vienna 5
Amsterdam 4
Buffalo 4
Cairo 4
Cape Town 4
Chicago 4
Curitiba 4
Hải Dương 4
Jakarta 4
Lisbon 4
Madrid 4
Padua 4
Phoenix 4
Porto Alegre 4
Quito 4
San Francisco 4
San Giuseppe Vesuviano 4
Santo André 4
Amman 3
Bari 3
Biên Hòa 3
Bắc Giang 3
Charlotte 3
Chennai 3
City of London 3
Düsseldorf 3
Hyderabad 3
Jianning 3
Manaus 3
Martina Franca 3
Newark 3
North Charleston 3
Pisa 3
Stockholm 3
Thái Bình 3
Toronto 3
Tunis 3
Zurich 3
Addis Ababa 2
Algiers 2
Ancona 2
Ankara 2
Baghdad 2
Baku 2
Blumenau 2
Brasília 2
Brescia 2
Cabo Frio 2
Cincinnati 2
Da Nang 2
Danbury 2
Elk Grove Village 2
Fazenda Rio Grande 2
Florence 2
Fortaleza 2
Franca 2
Totale 1.774
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Nome #
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile 116
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 94
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 83
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 82
Monitoring changes of lipid composition in durum wheat during grain development 81
Mechanisms underlying the hormetic effect of conjugated linoleic acid: focus on Nrf2, mitochondria and NADPH oxidases 76
Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient 75
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 75
Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials 74
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 68
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 67
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 65
Bread chemical and nutritional characteristics as influenced by food grade sea water 64
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder 63
Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates 62
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 59
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 58
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 58
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 57
Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream 57
Dietary Supplementation with Fish Oil or Conjugated Linoleic Acid Relieves Depression Markers in Mice by Modulation of the Nrf2 Pathway. 55
Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds 55
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome 54
Monitoring contaminants in food chain and their impact on human health. 54
AhR (Aryl Hydrocarbon Receptor) Polymorphisms: A Possible Role in TCDD (Dioxins)-AhR Binding and Carcinogenesis 52
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 52
CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS 50
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 49
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 48
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process 48
Conjugated linoleic acid prevents age-dependent neurodegeneration in a mouse model of neuropsychiatric lupus via the activation of an adaptive response. 47
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile 46
Dioxin contamination in food chain: food and dioxins. 45
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 45
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 44
Diossine: dal monitoraggio ambientale al monitoraggio biologico 44
Selezione di lieviti autoctoni da uve e cantine irpine per la vinificazione di vino Aglianico 44
Effectiveness of vacuum devices for home storage of rainbow trouts from game fishing lakes 43
CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS 42
Protective effect of Rumenic acid rich cow's milk against colitis is associated with the activation of Nrf2 pathway in a murine model. 41
Comparison the quality of rainbow trouts from sport fishing lakes 41
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 41
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 39
Dioxin contamination in food chain: food and dioxins. 39
Evolution of Polyphenols, Volatile Aroma Compounds and Natural Yeast Flora of Coda di Volpe White Grape 37
Volatile molecules and phenolic profile of hemp edible products 35
EVALUATION OF AUTOCHTHONOUS SELECTED YEASTS FROM GRAPES AND CELLAR IN WINEMAKING OF AGLIANICO VINE 34
Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils 32
Elemental content and nutritional study of blood orange juice 30
Identification of Traceability Markers in Italian Unifloral Honeys of different Botanical Origin 30
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs 28
Use of solid-phase microextraction coupled to gas chromatography-mass spectrometry for determination of urinary volatile organic compounds in autistic children compared with healthy controls 28
Biological and Toxicological responses to dioxins exposures 28
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 26
Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts 25
Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy 25
Monitoring contaminants in food chain and their impact on human health 24
Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese 23
Evaluation of autochthonous selected yeasts from grapes and cellar in winemaking of aglianico vine 22
Autochthonous Fermentation Starters for the Production of Aglianico Wines 20
Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese 14
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Agro-food waste for isolation of non-conventional yeasts and flavor compounds production 6
Influence of extraction techniques on chemical composition, antioxidant and antifungal activities of Mentha spicata L. essential oil: A comparative study of microwave-assisted hydrodistillation and steam distillation 3
Totale 3.063
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Categoria #
all - tutte 9.687
article - articoli 8.783
book - libri 109
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 300
Totale 18.879
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202438 0 0 0 0 0 0 0 0 0 25 13 0
2024/20251.166 13 9 84 38 260 61 14 114 78 93 227 175
2025/20261.859 101 331 193 220 308 83 247 92 117 94 73 0
Totale 3.063