CNR Institutional Research Information System

BOSCAINO, FLORIANA
 Distribuzione geografica
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Continente #
AS - Asia 1.098
NA - Nord America 554
EU - Europa 355
SA - Sud America 259
AF - Africa 38
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.307
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Nazione #
US - Stati Uniti d'America 526
SG - Singapore 494
CN - Cina 284
BR - Brasile 215
IT - Italia 139
HK - Hong Kong 124
VN - Vietnam 82
NL - Olanda 73
DE - Germania 34
IN - India 31
FI - Finlandia 23
KR - Corea 20
FR - Francia 16
ZA - Sudafrica 16
AR - Argentina 15
GB - Regno Unito 13
BD - Bangladesh 12
ID - Indonesia 12
CA - Canada 11
EC - Ecuador 10
MX - Messico 10
PL - Polonia 7
AT - Austria 6
CO - Colombia 6
IE - Irlanda 6
RU - Federazione Russa 6
ES - Italia 5
SA - Arabia Saudita 5
DZ - Algeria 4
EG - Egitto 4
LT - Lituania 4
PY - Paraguay 4
SE - Svezia 4
TR - Turchia 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
IL - Israele 3
JO - Giordania 3
JP - Giappone 3
MA - Marocco 3
UA - Ucraina 3
VE - Venezuela 3
AZ - Azerbaigian 2
BE - Belgio 2
CH - Svizzera 2
HN - Honduras 2
IQ - Iraq 2
NZ - Nuova Zelanda 2
PH - Filippine 2
PT - Portogallo 2
TN - Tunisia 2
UZ - Uzbekistan 2
AL - Albania 1
AO - Angola 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
EE - Estonia 1
GA - Gabon 1
GT - Guatemala 1
HR - Croazia 1
HU - Ungheria 1
KE - Kenya 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MV - Maldive 1
MY - Malesia 1
NE - Niger 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PE - Perù 1
PK - Pakistan 1
SI - Slovenia 1
SO - Somalia 1
TH - Thailandia 1
TW - Taiwan 1
UY - Uruguay 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 2.307
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Città #
Singapore 310
Santa Clara 167
Hefei 141
Hong Kong 124
Dallas 98
Beijing 77
Los Angeles 31
Ho Chi Minh City 29
San Jose 28
Ashburn 22
Naples 20
Hanoi 18
Avellino 17
Seoul 17
Bengaluru 15
Marigliano 15
Frankfurt am Main 13
Johannesburg 12
São Paulo 11
Lappeenranta 10
Munich 9
Belo Horizonte 8
Guangzhou 8
New York 7
Rio de Janeiro 7
Rome 7
Turku 7
Denver 6
Helsinki 6
Milan 6
Atlanta 5
Brooklyn 5
Dublin 5
Falkenstein 5
Guayaquil 5
Haiphong 5
Montreal 5
Vienna 5
Warsaw 5
Chicago 4
Curitiba 4
Jakarta 4
Porto Alegre 4
Quito 4
San Francisco 4
Santo André 4
Amman 3
Buffalo 3
Cairo 3
Can Tho 3
Cape Town 3
Düsseldorf 3
Hyderabad 3
Hải Dương 3
Manaus 3
Martina Franca 3
Mexico City 3
North Charleston 3
Phoenix 3
Pisa 3
Stockholm 3
Thái Bình 3
Addis Ababa 2
Algiers 2
Ancona 2
Ankara 2
Baghdad 2
Baku 2
Bari 2
Biên Hòa 2
Brasília 2
Brescia 2
Bắc Giang 2
Cabo Frio 2
Chennai 2
Fazenda Rio Grande 2
Fortaleza 2
Franca 2
Guarulhos 2
Isernia 2
Itajaí 2
Jarinu 2
Jeddah 2
Lisbon 2
Maringá 2
Minamishinagawa 2
Mogi Mirim 2
Moscow 2
Mumbai 2
Natal 2
Newark 2
Niterói 2
Nocciano 2
Padua 2
Pietramontecorvino 2
Potenza 2
Quận Bình Thạnh 2
Quận Một 2
Redondo Beach 2
Resistencia 2
Totale 1.443
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Nome #
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile 107
Innovative technologies optimizing the production process of "Castagne del Prete": Impact on microstructure and volatile compounds 86
Monitoring changes of lipid composition in durum wheat during grain development 72
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 69
Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient 67
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill 66
Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno 63
Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials 61
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese 58
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 57
Mechanisms underlying the hormetic effect of conjugated linoleic acid: focus on Nrf2, mitochondria and NADPH oxidases 56
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves 55
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder 54
Bread chemical and nutritional characteristics as influenced by food grade sea water 52
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 51
Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs 47
Dietary Supplementation with Fish Oil or Conjugated Linoleic Acid Relieves Depression Markers in Mice by Modulation of the Nrf2 Pathway. 47
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome 46
Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds 46
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy 46
Monitoring contaminants in food chain and their impact on human health. 46
Chemical, Volatile Profile and Shelf Life of Muffin Enriched with Supplementation Chestnut Cream 44
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages 43
Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process 42
CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS 41
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds 41
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread 39
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage 39
AhR (Aryl Hydrocarbon Receptor) Polymorphisms: A Possible Role in TCDD (Dioxins)-AhR Binding and Carcinogenesis 38
Comparison the quality of rainbow trouts from sport fishing lakes 36
Conjugated linoleic acid prevents age-dependent neurodegeneration in a mouse model of neuropsychiatric lupus via the activation of an adaptive response. 36
Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese 36
Selezione di lieviti autoctoni da uve e cantine irpine per la vinificazione di vino Aglianico 35
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds 35
CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS 34
Dioxin contamination in food chain: food and dioxins. 34
Effectiveness of vacuum devices for home storage of rainbow trouts from game fishing lakes 34
Dioxin contamination in food chain: food and dioxins. 33
Protective effect of Rumenic acid rich cow's milk against colitis is associated with the activation of Nrf2 pathway in a murine model. 32
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 32
Diossine: dal monitoraggio ambientale al monitoraggio biologico 32
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 31
Evolution of Polyphenols, Volatile Aroma Compounds and Natural Yeast Flora of Coda di Volpe White Grape 30
Volatile molecules and phenolic profile of hemp edible products 29
Identification of Traceability Markers in Italian Unifloral Honeys of different Botanical Origin 29
Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium 28
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile 27
EVALUATION OF AUTOCHTHONOUS SELECTED YEASTS FROM GRAPES AND CELLAR IN WINEMAKING OF AGLIANICO VINE 27
Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils 27
Elemental content and nutritional study of blood orange juice 25
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs 22
Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts 20
Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy 20
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 20
Monitoring contaminants in food chain and their impact on human health 20
Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese 20
Autochthonous Fermentation Starters for the Production of Aglianico Wines 18
Biological and Toxicological responses to dioxins exposures 18
Flavoring Production in Kamut, Quinoa and Wheat Doughs Fermented by Lb. paracasei, Lb. plantarum, and Lb. brevis: A SPME-GC/MS Study 17
Evaluation of autochthonous selected yeasts from grapes and cellar in winemaking of aglianico vine 14
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Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese 11
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Totale 2.482
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Categoria #
all - tutte 8.361
article - articoli 7.567
book - libri 98
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 267
Totale 16.293
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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
2025/20261.278 101 331 193 220 308 83 42 0 0 0 0 0
Totale 2.482