CINECA IRIS Institutional Research Information System

VENTURI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 15.457
EU - Europa 11.168
AS - Asia 9.901
SA - Sud America 1.410
AF - Africa 592
OC - Oceania 119
Continente sconosciuto - Info sul continente non disponibili 9
Totale 38.656
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Nazione #
US - Stati Uniti d'America 14.760
IT - Italia 5.737
SG - Singapore 3.031
CN - Cina 2.687
HK - Hong Kong 1.453
SE - Svezia 1.128
BR - Brasile 1.097
VN - Vietnam 870
DE - Germania 845
GB - Regno Unito 658
FR - Francia 600
BG - Bulgaria 561
CA - Canada 490
TR - Turchia 471
FI - Finlandia 310
JP - Giappone 281
RU - Federazione Russa 267
IN - India 252
KR - Corea 177
CI - Costa d'Avorio 164
NL - Olanda 158
MA - Marocco 154
UA - Ucraina 149
MX - Messico 147
AT - Austria 146
ES - Italia 104
PK - Pakistan 101
AR - Argentina 87
AU - Australia 86
PL - Polonia 85
BD - Bangladesh 72
CH - Svizzera 64
ID - Indonesia 63
BE - Belgio 61
IQ - Iraq 57
PT - Portogallo 54
EC - Ecuador 51
PH - Filippine 51
ZA - Sudafrica 46
IR - Iran 45
DZ - Algeria 41
CL - Cile 40
MY - Malesia 40
TW - Taiwan 40
VE - Venezuela 39
NG - Nigeria 36
SN - Senegal 35
CZ - Repubblica Ceca 33
IE - Irlanda 33
SA - Arabia Saudita 33
NZ - Nuova Zelanda 32
CO - Colombia 31
EG - Egitto 30
RO - Romania 30
UZ - Uzbekistan 28
TN - Tunisia 24
KE - Kenya 23
PE - Perù 22
RS - Serbia 22
TH - Thailandia 21
AE - Emirati Arabi Uniti 18
IL - Israele 18
GR - Grecia 17
HR - Croazia 17
PY - Paraguay 16
DK - Danimarca 15
UY - Uruguay 14
LT - Lituania 13
BO - Bolivia 12
ET - Etiopia 12
HU - Ungheria 11
NO - Norvegia 11
AL - Albania 10
JM - Giamaica 10
JO - Giordania 10
AZ - Azerbaigian 9
OM - Oman 9
HN - Honduras 8
KZ - Kazakistan 8
PA - Panama 8
NP - Nepal 7
SI - Slovenia 7
CR - Costa Rica 6
DO - Repubblica Dominicana 6
KG - Kirghizistan 6
PS - Palestinian Territory 6
SY - Repubblica araba siriana 6
CM - Camerun 5
NI - Nicaragua 5
SK - Slovacchia (Repubblica Slovacca) 5
BY - Bielorussia 4
EU - Europa 4
GE - Georgia 4
LB - Libano 4
ME - Montenegro 4
XK - ???statistics.table.value.countryCode.XK??? 4
BH - Bahrain 3
BJ - Benin 3
BS - Bahamas 3
CD - Congo 3
Totale 38.594
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Città #
Serra 1.993
Singapore 1.631
Ashburn 1.596
Dallas 1.551
Hong Kong 1.417
Santa Clara 983
San Jose 980
Chandler 887
Woodbridge 741
Ann Arbor 730
Beijing 687
Shanghai 575
Houston 567
Sofia 555
Fairfield 459
New York 426
Milan 425
Pisa 334
Boardman 292
Izmir 274
Los Angeles 272
Ottawa 263
Princeton 244
Wilmington 243
Ho Chi Minh City 239
Council Bluffs 231
Tokyo 229
Hefei 212
Lauterbourg 210
Lawrence 205
Cambridge 193
Seattle 188
Munich 176
Rome 175
Abidjan 164
Hanoi 161
Seoul 157
Jacksonville 155
Florence 154
Medford 154
Nanjing 141
Basingstoke 139
Redwood City 132
Vienna 125
Casablanca 122
Des Moines 109
Helsinki 94
São Paulo 89
Istanbul 88
Buffalo 87
Dong Ket 87
Frankfurt am Main 87
Chicago 85
Brantford 84
London 81
Bremen 80
Redondo Beach 80
Livorno 68
Nanchang 65
Ogden 62
Orem 59
Warsaw 57
Dearborn 54
Turku 47
Lucca 44
Turin 43
Curti 41
Pune 41
San Diego 40
Torino 39
Atlanta 38
Okara 37
Changsha 36
Chennai 36
Manchester 36
Amsterdam 35
Belo Horizonte 35
Bologna 34
Dakar 34
Boulder 33
Kunming 33
Lagos 32
Da Nang 31
Denver 31
Guangzhou 31
Tianjin 31
Bern 30
Zurich 30
Brisbane 29
Brussels 29
Redmond 29
Hyderabad 28
Rio de Janeiro 28
Montreal 27
Montréal 27
Brooklyn 26
Lancaster 26
Paris 26
Stockholm 26
Columbus 25
Totale 24.427
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 811
A kinetic method to identify the optimum temperature for beta-glucanase activity 581
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 545
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 453
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 439
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 368
The influence of packaging on the time evolution of red wine 322
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 311
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 310
L’analisi del ciclo di vita come strumento di supporto alle decisioni evidence-based in agricoltura 306
Bioactivity of a new insect repellent: laboratory evaluation against Sitophilus oryzae = Bioattività di un nuovo repellente per insetti: valutazione in laboratorio nei confronti di Sitophilus oryzae 303
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 296
Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment 296
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 286
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View 283
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 275
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 266
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 262
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 260
Influence of glass on the evaporation rate of wines 257
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 256
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 256
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 250
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 249
Supercritical fluid extraction in sunflower seed technology 248
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 246
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 246
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review 246
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 245
Essential oils sensory quality and their bioactivity against the mosquito Aedes albopictus 245
Glass and wine: a good example of the deep relationship between drinkware and beverage 245
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 239
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 237
A dilution/sampling apparatus to continuum process monitoring 235
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 232
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 229
Evaluation of a quasi‐dimeric eugenol derivative as repellent against the stored grain insect pest Sitophilus oryzae (Coleoptera Curculionidae) 227
Supercritical fluid extraction of oil from schizochytrium sp. 225
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 225
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 218
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 213
Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results 213
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 211
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 210
Nutritional value of bread in local and global chains. 208
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 207
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 206
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 206
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 203
Application of chitosan enriched with essential oils to protect fresh foodstuffs from the attack of dipteran pests. 200
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 198
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 198
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 198
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 193
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 193
A reflection of the use of the life cycle assessment tool for agri-food sustainability 193
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 192
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 190
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 189
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 189
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 188
Chemical vs. Enzymatic refining to produce peanut oil for edible use or to obtain a sustainable and cost-effective protector for stored grains against Sitophilus zeamais (Coleoptera: Curculionidae) 188
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 188
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 184
Identification and expression analysis of furanocoumarins- and terpenoids-related genes of fig (Ficus carica L.) 182
Reduced Doses of Diatomaceous Earth and Basil Essential Oil on Stored Grain Against the Wheat-Damaging Sitophilus oryzae: Influence on Bread Quality and Sensory Profile 180
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 180
The nutraceutical value of olive oil and its bioactive constituents on the cardiovascular system. Focusing on main strategies to slow down its quality decay during production and storage 179
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 179
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 178
Sensory quality of essential oils and their synergistic effect with diatomaceous earth, for the control of stored grain insects 177
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 177
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 176
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 176
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 175
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 172
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 166
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 165
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 164
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 164
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 162
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 161
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 161
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 160
Applicazione di chitosano arricchito con oli essenziali per la protezione delle derrate fresche dall’attacco di ditteri dannosi. 157
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 157
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 156
La criomacerazione prefermentativa nella produzione di vini di qualità 155
Microbial production of food grade alginates using selected strains of Pseudomonas spp 153
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 152
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 151
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 151
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 151
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 150
Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation 150
A mathematical model to describe malolactic fermentation 149
Essential oils as post-harvest crop protectants against the fruit fly drosophila suzukii: Bioactivity and organoleptic profile 149
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 149
EFFECT OF CANOPY MANAGEMENT ON MERLOT GRAPE QUALITY IN BOLGHERI 148
Totale 22.649
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Categoria #
all - tutte 104.505
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 104.505
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.784 141 210 100 191 491 341 87 142 170 88 164 659
2022/20233.385 453 418 217 349 324 419 86 213 541 30 203 132
2023/20243.168 253 253 422 191 430 506 202 150 85 160 187 329
2024/20258.166 109 331 193 460 883 818 654 452 841 1.007 905 1.513
2025/202610.972 529 1.558 1.245 1.032 1.013 885 1.685 598 708 908 430 381
2026/2027129 129 0 0 0 0 0 0 0 0 0 0 0
Totale 39.448