CNR Institutional Research Information System

VALERIO, FRANCESCA
 Distribuzione geografica
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Continente #
AS - Asia 2.974
NA - Nord America 1.709
EU - Europa 883
SA - Sud America 648
AF - Africa 59
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.284
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Nazione #
US - Stati Uniti d'America 1.608
SG - Singapore 1.328
CN - Cina 566
BR - Brasile 530
HK - Hong Kong 378
VN - Vietnam 322
IT - Italia 320
FR - Francia 192
NL - Olanda 95
JP - Giappone 74
KR - Corea 73
IN - India 51
DE - Germania 50
FI - Finlandia 50
AR - Argentina 48
CA - Canada 45
GB - Regno Unito 45
BD - Bangladesh 41
MX - Messico 37
ZA - Sudafrica 26
EC - Ecuador 25
ID - Indonesia 23
ES - Italia 18
IQ - Iraq 16
TR - Turchia 16
RU - Federazione Russa 14
IL - Israele 13
PL - Polonia 13
UA - Ucraina 13
CO - Colombia 12
SA - Arabia Saudita 11
AU - Australia 10
AE - Emirati Arabi Uniti 9
IE - Irlanda 9
SE - Svezia 9
CL - Cile 7
PH - Filippine 7
PK - Pakistan 7
PY - Paraguay 7
VE - Venezuela 7
GR - Grecia 6
MA - Marocco 6
UZ - Uzbekistan 6
EG - Egitto 5
ET - Etiopia 5
HU - Ungheria 5
JM - Giamaica 5
PA - Panama 5
AT - Austria 4
AZ - Azerbaigian 4
BO - Bolivia 4
CH - Svizzera 4
CZ - Repubblica Ceca 4
KE - Kenya 4
KZ - Kazakistan 4
NP - Nepal 4
PE - Perù 4
UY - Uruguay 4
CI - Costa d'Avorio 3
DK - Danimarca 3
JO - Giordania 3
KG - Kirghizistan 3
PT - Portogallo 3
RO - Romania 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
AM - Armenia 2
BE - Belgio 2
BW - Botswana 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
EE - Estonia 2
GE - Georgia 2
HN - Honduras 2
HR - Croazia 2
KW - Kuwait 2
LB - Libano 2
LT - Lituania 2
MK - Macedonia 2
MY - Malesia 2
NG - Nigeria 2
OM - Oman 2
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
CG - Congo 1
DZ - Algeria 1
GH - Ghana 1
GP - Guadalupe 1
IM - Isola di Man 1
IR - Iran 1
KN - Saint Kitts e Nevis 1
LV - Lettonia 1
NO - Norvegia 1
PR - Porto Rico 1
RE - Reunion 1
RS - Serbia 1
RW - Ruanda 1
SN - Senegal 1
SV - El Salvador 1
Totale 6.281
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Città #
Singapore 831
Santa Clara 477
Hong Kong 371
San Jose 269
Beijing 159
Hefei 155
Lauterbourg 146
Ashburn 128
Ho Chi Minh City 109
Los Angeles 97
Dallas 81
Hanoi 81
Seoul 72
Tokyo 62
São Paulo 56
New York 44
Milan 28
Buffalo 19
Frankfurt am Main 19
Turku 18
Lappeenranta 16
Rome 16
Helsinki 15
Montreal 15
Orem 15
Bitonto 14
Biên Hòa 14
Rio de Janeiro 14
Belo Horizonte 13
Haiphong 13
Munich 13
Bologna 11
Florence 11
Johannesburg 11
Mumbai 11
Phoenix 11
Chennai 10
Curitiba 10
Guangzhou 10
Guarulhos 10
Minamishinagawa 10
Toronto 10
Atlanta 9
Campinas 9
Quito 9
Warsaw 9
Bari 8
Brasília 8
Council Bluffs 8
Houston 8
Naples 8
Potenza 8
Brooklyn 7
Manaus 7
Stockholm 7
Bengaluru 6
Chicago 6
Da Nang 6
Denver 6
Dublin 6
Guayaquil 6
Hải Dương 6
Istanbul 6
Jeddah 6
Manchester 6
Mexico City 6
Ninh Bình 6
Ottawa 6
San Francisco 6
Shanghai 6
Thái Bình 6
Turin 6
Amsterdam 5
Baghdad 5
Boston 5
Buenos Aires 5
City of London 5
Dhaka 5
Dubai 5
Fortaleza 5
Kyiv 5
London 5
Messina 5
Addis Ababa 4
Athens 4
Betim 4
Can Tho 4
Cape Town 4
Cotia 4
Düsseldorf 4
Genoa 4
Ituzaingó 4
Jundiaí 4
Kingston 4
Lagoa Santa 4
Marseille 4
Montevideo 4
Newark 4
Nha Trang 4
Osasco 4
Totale 3.825
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 142
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 102
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 83
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 80
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 76
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 75
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 75
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 73
alfa-costic acid, a plant sesquiterpenoid from Dittrichia viscosa, as modifier of Poly (lactic acid) properties: a novel exploitation of the autochthone biomass metabolite for a wholly biodegradable system 73
Phytotoxic Effects of Essential Oils from Six Lamiaceae Species 68
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 67
Biological variability of Bacillus species associated to the bread rope. 67
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 67
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 67
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 67
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 67
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 67
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 67
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 64
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 63
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 62
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 62
La contaminazione microbica e misure di prevenzione e controllo 61
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 61
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 60
Lactobacillus paracasei-enriched vegetables containing health promoting molecules 59
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 57
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough 57
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 57
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 56
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 56
Chitosan-Tripolyphosphate-Ungeremine sub-microparticles in Mater-Bi Polymeric Matrix: Novel Bioactive Food Packaging Biocomposites. Study of Antibacterial Properties, Releasing Kinetics and Chemico-Physical properties of the films 56
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 55
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 54
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 54
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 53
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 53
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 53
Sustainable chemo-enzymatic preparation of enantiopure (: R)-beta-hydroxy-1,2,3-triazoles via lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous "click" cycloaddition reaction in deep eutectic solvents 53
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 52
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 50
Randomised clinical trial: efficacy of the Lactobacillus paracasei enriched artichokes in the treatment of patients with functional constipation a double-blind, controlled, crossover study. 50
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 50
Ecological and Biological Properties of Satureja cuneifolia Ten. and Thymus spinulosus Ten.: Two Wild Officinal Species of Conservation Concern in Apulia (Italy). A Preliminary Survey 48
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 48
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 47
Development of functional edible polysaccharides based films for coating dried fruits 47
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 46
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 45
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 45
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 45
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 44
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 44
Fungal and plant metabolites formulated into biopolymers, with anti-mold activity for food packaging 44
PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.) 43
Relazione finale Progetto POR FESR 2007/2013 - Asse I INNOVAZIONE E TRANSIZIONE PRODUTTIVA Regione Piemonte ATTIVITÁ I.1.3 Innovazione e PMI Progetto di Ricerca industriale e di sviluppo A.QU.A (Alta Qualità Alimentare) 43
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 42
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 42
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 41
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 41
Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia 40
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 40
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 39
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 39
Ecological and plant community implication on essential oils composition in useful wild officinal species: A pilot case study in Apulia (Italy) 39
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 39
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 38
Control of olive knot disease with a bacteriocin. 37
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 37
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 37
Brevetto per invenzione industriale: Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 36
Table olives containing probiotic microrganisms. 36
3° Relazione di Progetto Innotipico Valerio Francesca 36
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 36
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 35
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 35
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 34
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 33
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 33
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 32
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 32
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 32
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 32
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 32
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 32
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 31
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 31
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 31
Progetto europeo DREAM -EC FP7-222 654-2 " Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM)", II anno attività. D6.7 30
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 30
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 30
Olive da mensa contenenti microrganismi probiotici 30
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 30
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici. 29
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 29
PHYSICOCHEMICAL PARAMETERS TO PREDICT THE MICROBIOLOGICAL AND SENSORY QUALITIES OF FRESH-CUT BABY LETTUCE LEAVES 29
Brevetto per invenzione industriale: Table olives containing probiotic microrganisms. 29
Diversity of spore-forming bacteria associated with the ropy spoilage of bread. 29
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 29
Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. (Richiesta estensione del brevetto Unione Europea) 29
Totale 4.883
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Categoria #
all - tutte 20.557
article - articoli 7.696
book - libri 75
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 979
Totale 29.307
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202434 0 0 0 0 0 0 0 0 7 1 9 17
2024/20252.373 14 34 184 103 429 183 22 90 85 108 629 492
2025/20264.014 160 302 435 599 712 210 604 281 304 240 167 0
Totale 6.421