CNR Institutional Research Information System

VALERIO, FRANCESCA
 Distribuzione geografica
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Continente #
AS - Asia 38
EU - Europa 35
NA - Nord America 3
Totale 76
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Nazione #
IT - Italia 29
SG - Singapore 29
CN - Cina 7
ES - Italia 3
US - Stati Uniti d'America 3
KR - Corea 2
SE - Svezia 2
NL - Olanda 1
Totale 76
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Città #
Singapore 21
Bitonto 14
Guangzhou 6
Jerez de la Frontera 3
Sala Baganza 3
Turin 3
Forest City 2
Rome 2
Salerno 2
Seoul 2
Amsterdam 1
Totale 59
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Nome #
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 15
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 6
null 5
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 5
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 3
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 3
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 3
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 3
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 3
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 3
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 2
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 2
BIOTECHNOLOGICAL STRATEGIES TO REDUCE SALT AND/OR FAT IN FOCACCIA TYPE-BREAD 2
Rapporto tecnico Progetto Ortobiotici VIII SAL 2
Dynamics of microbial populations associated with probiotic table olives cv. Bella di Cerignola in industrial fermentation started with Lactobacillus paracasei LMGP22043. 2
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 2
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 1
Control of olive knot disease with a bacteriocin. 1
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 1
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 1
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 1
Table olives containing probiotic microrganisms. 1
Biological variability of Bacillus species associated to the bread rope. 1
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 1
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 1
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 1
2° Relazione di Progetto Innotipico Valerio Francesca 1
3° Relazione di Progetto Innotipico Valerio Francesca 1
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 1
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 1
Brevetto per invenzione industriale: Table olives containing probiotic microrganisms. 1
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 1
Probiotic vegetable foods containing health promoting molecules 1
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 1
La contaminazione microbica e misure di prevenzione e controllo 1
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 1
Selezione di batteri lattici dell'ecosistema "semola" di grano duro per il controllo delle muffe del pane. 1
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 1
Rapporto tecnico Progetto Ortobiotici SAL III 1
Ecological and plant community implication on essential oils composition in useful wild officinal species: A pilot case study in Apulia (Italy) 1
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 1
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 1
Determination of Alternaria growth and mycotoxin boundaries in WP2 tomato purée model. 1
Design and development of REAlistic food Models with well characterized micro- and macro-structure and composition (DREAM). 1
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 1
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 1
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 1
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 1
Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid 1
Totale 94
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Categoria #
all - tutte 1.906
article - articoli 685
book - libri 10
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 97
Totale 2.698
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202433 0 0 0 0 0 0 0 0 7 1 8 17
2024/202561 14 34 13 0 0 0 0 0 0 0 0 0
Totale 94