CNR Institutional Research Information System

VALERIO, FRANCESCA
 Distribuzione geografica
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Continente #
AS - Asia 3.086
NA - Nord America 2.553
EU - Europa 1.105
SA - Sud America 693
Continente sconosciuto - Info sul continente non disponibili 147
AF - Africa 60
OC - Oceania 10
Totale 7.654
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Nazione #
US - Stati Uniti d'America 2.391
SG - Singapore 1.323
CN - Cina 571
BR - Brasile 541
IT - Italia 507
HK - Hong Kong 383
VN - Vietnam 322
FR - Francia 193
BD - Bangladesh 120
NL - Olanda 104
JP - Giappone 74
KR - Corea 73
CA - Canada 71
IN - India 51
AR - Argentina 50
DE - Germania 50
FI - Finlandia 50
GB - Regno Unito 50
MX - Messico 42
EC - Ecuador 33
ID - Indonesia 33
CO - Colombia 26
ZA - Sudafrica 25
ES - Italia 19
TR - Turchia 17
IQ - Iraq 16
JM - Giamaica 15
PL - Polonia 14
RU - Federazione Russa 14
SA - Arabia Saudita 14
UA - Ucraina 14
VE - Venezuela 14
IE - Irlanda 13
IL - Israele 13
AU - Australia 10
PH - Filippine 10
AE - Emirati Arabi Uniti 9
BY - Bielorussia 9
MY - Malesia 9
SE - Svezia 9
CL - Cile 8
PK - Pakistan 8
CR - Costa Rica 7
PY - Paraguay 7
UZ - Uzbekistan 7
EG - Egitto 6
GR - Grecia 6
MA - Marocco 6
BO - Bolivia 5
ET - Etiopia 5
HN - Honduras 5
HU - Ungheria 5
PA - Panama 5
PE - Perù 5
AT - Austria 4
AZ - Azerbaigian 4
BE - Belgio 4
CH - Svizzera 4
CZ - Repubblica Ceca 4
GT - Guatemala 4
KE - Kenya 4
KZ - Kazakistan 4
NP - Nepal 4
PT - Portogallo 4
UY - Uruguay 4
CI - Costa d'Avorio 3
DK - Danimarca 3
EE - Estonia 3
JO - Giordania 3
KG - Kirghizistan 3
NG - Nigeria 3
RO - Romania 3
SK - Slovacchia (Repubblica Slovacca) 3
TT - Trinidad e Tobago 3
AL - Albania 2
AM - Armenia 2
BG - Bulgaria 2
BW - Botswana 2
DO - Repubblica Dominicana 2
GE - Georgia 2
HR - Croazia 2
KW - Kuwait 2
LB - Libano 2
LT - Lituania 2
MK - Macedonia 2
NI - Nicaragua 2
OM - Oman 2
RS - Serbia 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BZ - Belize 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
LC - Santa Lucia 1
LV - Lettonia 1
Totale 7.498
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Città #
Singapore 828
Santa Clara 503
Hong Kong 372
San Jose 337
Ashburn 183
Beijing 159
Hefei 155
Lauterbourg 146
Los Angeles 114
Ho Chi Minh City 110
Dallas 90
Hanoi 81
Seoul 72
Tokyo 62
São Paulo 55
New York 54
Milan 42
Rome 40
Council Bluffs 23
Buffalo 21
Phoenix 21
Frankfurt am Main 19
Turku 18
Atlanta 17
Brooklyn 16
Lappeenranta 16
Montreal 16
Naples 16
Rio de Janeiro 16
Helsinki 15
Orem 15
Toronto 15
Bitonto 14
Biên Hòa 14
Bologna 14
Belo Horizonte 13
Chicago 13
Guayaquil 13
Haiphong 13
Munich 13
Florence 12
Philadelphia 12
Bari 11
Brasília 11
Houston 11
Johannesburg 11
Livorno 11
Mumbai 11
Turin 11
Chennai 10
Curitiba 10
Denver 10
Guangzhou 10
Guarulhos 10
Minamishinagawa 10
Queens 10
Quito 10
Campinas 9
Mexico City 9
Miami 9
Warsaw 9
Boston 8
Charlotte 8
Detroit 8
Kingston 8
Potenza 8
San Francisco 8
Shanghai 8
Bogotá 7
Manaus 7
Manchester 7
Stockholm 7
Bengaluru 6
Da Nang 6
Dublin 6
Genoa 6
Hải Dương 6
Istanbul 6
Jeddah 6
Kyiv 6
Ninh Bình 6
Ottawa 6
Porto Alegre 6
Springfield 6
Thái Bình 6
Amsterdam 5
Baghdad 5
Birmingham 5
Buenos Aires 5
Caracas 5
City of London 5
Dhaka 5
Dubai 5
Figino 5
Fortaleza 5
Kuala Lumpur 5
London 5
Messina 5
Newark 5
Portsmouth 5
Totale 4.208
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Nome #
Variabilità biologica di batteri del genere Bacillus coinvolti nell'alterazione "pane Filante". 197
Ingrediente a base di sottoprodotto di piselli fermentato con Lactiplantibacillus plantarum ITM21B. 124
Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients 116
Produzione del metabolita antimicrobico acido fenillattico da parte di batteri lattici 96
Quantifying Variability in Growth Kinetics of Lactobacillus plantarum and Lactobacillus paracasei technological and probiotic strains: a preliminary study 95
Caratterizzazione di farine di Okra (Abelmoschus esculentus) e loro utilizzo in sourdough 95
ECOLOGIA MICROBICA E CARATTERISTICHE NUTRIZIONALI DI FERMENTATI DI PISELLI SUBSTANDARD PER ESPLORARE IL RECUPERO DEGLI SCARTI VEGETALI 93
Biological variability of Bacillus species associated to the bread rope. 91
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion 86
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 85
Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage 85
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 81
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage 81
Phytotoxic Effects of Essential Oils from Six Lamiaceae Species 80
Valorizzazione di scarti della molitura di frumento duro per la produzione di ingredienti fermentati da impiegare nel processo di panificazione 79
Modelling the effects of pH and temperature on the mycotoxin production of Alternaria alternata in a tomato-based medium. 78
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 77
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum 76
Characterization of dextran produced by the food-related strain Weissella cibaria C43-11 and of the relevant dex-transucrase gene 76
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 74
La contaminazione microbica e misure di prevenzione e controllo 73
Cytotoxic activity and survival of spore-forming bacteria associated to bread-making process. 73
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 73
Unconventional raw plant matrices as source of pro-technological microbes for application in food fermentation. 72
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione sesto SAL 71
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study 71
Randomised clinical trial: efficacy of the Lactobacillus paracasei enriched artichokes in the treatment of patients with functional constipation a double-blind, controlled, crossover study. 71
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 71
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043. 69
Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation 69
Lactobacillus paracasei-enriched vegetables containing health promoting molecules 67
Thermoplastic Starch and Bioactive Chitosan Sub-Microparticle Biocomposites: Antifungal and Chemico-Physical Properties of the Films 66
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 64
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 63
Spore-forming bacteria associated with bread production: spoilage and toxigenic potential 63
La tecnologia microfluidica applicata all analisi delle proteine di parete di batteri lattici dell ecosistema olivo 60
Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1 60
A READY-TO-USE LIQUID SOURDOUGH FOR THE PRODUCTION OF "YEAST-FREE" BREAD 60
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 60
Realizzazione di pane a ridotto contenuto di sale mediante applicazione di bioingrediente di Lactobacillus plantarum nel processo di panificazione. 59
Uso delle biotecnologie microbiche per ottenere bioingredienti ricchi in destrano per prodotti panari a ridotto contenuto di grasso aggiunto 59
Different immune responses of dendritic cells induced by Lactobacillus paracasei strains. 58
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. 58
REALIZZAZIONE DI "PUCCIA" SENZA LIEVITO AGGIUNTO MEDIANTE L'USO DI COLTURE BATTERICHE STARTER 58
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione terzo SAL 57
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane 56
Filetti di pesce spada probiotici ready-to-eat: efficacia in trial nutrizionale 56
READY-TO-EAT SWORDFISH FILLETS SUITABLE FOR DELIVERING PROBIOTIC LACTOBACILLUS PARACASEI IMPC 2.1 CELLS INTO THE HUMAN GUT 56
Microbiological and chemical spoilage prediction of high and low fat raw ground meat. 56
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 55
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 54
Quality of ready-to-eat swordfish fillets inoculated by Lactobacillus paracasei IMPC 2.1 54
Fungal and plant metabolites formulated into biopolymers, with anti-mold activity for food packaging 53
PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.) 50
Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia 50
Development of functional edible polysaccharides based films for coating dried fruits 50
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) 50
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 49
Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: enhancements of the functional properties of coated dried fruits 49
Ready-to-eat swordfish fillets suitable for delivering probiotic Lactobacillus paracasei IMPC 2.1 cells into the human gut. 48
Brevetto per invenzione industriale: Procedimento per la preparazione di conserve alimentari vegetali contenenti microrganismi probiotici. 48
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage 48
Identification of spore-forming bacteria contaminating ingredients for bread production: a concern for bread quality and safety? 47
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 46
Transfer of available and recognized mathematical models to technological and probiotic strains to assess growth: a preliminary study 46
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products 45
Inactivation of foodborne pathogen in ready-to-eat probiotic artichokes. First International Conference on Microbial Diversity 44
Physicochemical parameters to predict the microbiological and sensory qualities of fresh-cut baby lettuce leaves. 44
Ecological and plant community implication on essential oils composition in useful wild officinal species: A pilot case study in Apulia (Italy) 44
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads 44
Lactic acid bacterial's bioactive compounds deriving from phenylpyruvic acid metabolism inhibit fungal contaminants of bakery products 43
Control of olive knot disease with a bacteriocin. 42
Table olives containing probiotic microrganisms. 42
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quarto SAL. 42
Progetto PON PON01_01435 - Prodotti ortofrutticoli ad alto contenuto in servizio: tecnologie per la qualità e nuovi prodotti (OFR.AL.SER.). Relazione quinto SAL 42
Toxigenic potential of spore-forming bacteria isolated from ingredients used for bread production and involved in ropy spoilage of bread 41
Antagonistic Activity of Potential Probiotic Lactobacilli Against the Ureolytic Pathogen Yersinia enterocolitica 41
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. 41
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. 40
DREAM WP6 Model Food Applicability Periodic report (18 month) from 1 May 2009 to 31 October 2010 39
Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid 39
3° Relazione di Progetto Innotipico Valerio Francesca 38
Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation 38
Prebiotic potential of innovative functional pasta enriched with inulin 37
Validation of predictive growth modeling in food during shelf-life: a case study on Bacillus amyloliquefaciens ropy bread spoilage 37
Reduction of Olive Knot Disease by a Bacteriocin from Pseudomonas syringae pv. ciccaronei 37
La tecnologia microfluidica applicata all'analisi delle proteine di parete di batteri lattici dell'ecosistema olivo 36
Chemico-physical and antifungal properties of poly(butylene succinate)/cavoxin blend: Study of a novel bioactive polymeric based system 36
DREAM periodic report (18 month) from 1 May 2009 to 31 October 2010 36
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life 35
Comparison of growth behaviour and heat resistance of two Bacillus amyloliquefaciens strains responsible for ropy spoilage of bread. 35
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. 34
Lactobacillus brevis -based bioingredient inhibits Aspergillus niger growth on pan bread 34
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria. 34
Determination of Alternaria Growth and Mycotoxin Boundaries in Tomato Puree 33
Diversity of spore-forming bacteria associated with the ropy spoilage of bread. 33
Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane. 33
Olive da mensa contenenti microrganismi probiotici 33
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 32
Probiotic Vegetable Gastronomy: Effect On Human Gut Microbiota. EFFoST Annual Meeting - Food and Health 32
Totale 5.847
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Categoria #
all - tutte 25.695
article - articoli 9.750
book - libri 99
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.263
Totale 36.807
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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
2024/20252.366 14 34 184 103 429 183 22 90 84 107 626 490
2025/20264.197 160 298 430 596 709 210 603 278 303 238 176 196
2026/20271.057 382 203 472 0 0 0 0 0 0 0 0 0
Totale 7.654