CINECA IRIS Institutional Research Information System

VENTURI, FRANCESCA
 Distribuzione geografica
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Continente #
EU - Europa 8.581
NA - Nord America 8.029
AS - Asia 2.459
AF - Africa 306
SA - Sud America 128
OC - Oceania 99
Continente sconosciuto - Info sul continente non disponibili 5
Totale 19.607
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Nazione #
US - Stati Uniti d'America 7.667
IT - Italia 4.824
SE - Svezia 1.103
CN - Cina 926
DE - Germania 621
BG - Bulgaria 553
SG - Singapore 514
GB - Regno Unito 352
TR - Turchia 330
CA - Canada 305
FR - Francia 208
VN - Vietnam 208
FI - Finlandia 170
CI - Costa d'Avorio 162
UA - Ucraina 127
AT - Austria 125
IN - India 122
HK - Hong Kong 88
RU - Federazione Russa 69
AU - Australia 68
BR - Brasile 64
PK - Pakistan 63
ES - Italia 62
NL - Olanda 58
MX - Messico 54
BE - Belgio 44
PL - Polonia 42
IR - Iran 37
CH - Svizzera 34
NG - Nigeria 34
PT - Portogallo 34
JP - Giappone 33
SN - Senegal 32
NZ - Nuova Zelanda 31
DZ - Algeria 27
TW - Taiwan 26
ID - Indonesia 25
IE - Irlanda 25
PH - Filippine 23
CZ - Repubblica Ceca 22
CL - Cile 18
MY - Malesia 17
AR - Argentina 16
GR - Grecia 16
HR - Croazia 15
RO - Romania 15
RS - Serbia 15
DK - Danimarca 14
KR - Corea 14
EG - Egitto 11
MA - Marocco 10
CO - Colombia 9
HU - Ungheria 9
PE - Perù 9
TN - Tunisia 9
ZA - Sudafrica 9
TH - Thailandia 8
EC - Ecuador 7
IL - Israele 7
NO - Norvegia 7
IQ - Iraq 6
SI - Slovenia 6
CM - Camerun 5
EU - Europa 4
KE - Kenya 4
LT - Lituania 4
ME - Montenegro 4
PY - Paraguay 4
UZ - Uzbekistan 3
CD - Congo 2
KZ - Kazakistan 2
OM - Oman 2
A1 - Anonimo 1
BD - Bangladesh 1
CR - Costa Rica 1
ET - Etiopia 1
HN - Honduras 1
JO - Giordania 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
LV - Lettonia 1
MD - Moldavia 1
PR - Porto Rico 1
SK - Slovacchia (Repubblica Slovacca) 1
UY - Uruguay 1
Totale 19.607
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Città #
Serra 1.991
Chandler 887
Woodbridge 741
Ann Arbor 730
Houston 550
Sofia 549
Fairfield 458
Ashburn 453
Beijing 388
Milan 348
New York 338
Izmir 273
Ottawa 257
Princeton 244
Wilmington 239
Pisa 212
Lawrence 204
Seattle 178
Cambridge 165
Abidjan 162
Medford 154
Jacksonville 151
Nanjing 141
Singapore 141
Redwood City 132
Rome 122
Vienna 112
Des Moines 108
Florence 104
Dong Ket 87
Bremen 78
Hong Kong 68
Nanchang 65
Ogden 62
Livorno 56
Frankfurt am Main 55
Dearborn 54
Munich 50
London 48
Chicago 46
Pune 41
Torino 39
Okara 37
San Diego 37
Boulder 33
Dakar 32
Kunming 31
Lagos 31
Lucca 31
Bern 30
Los Angeles 30
Warsaw 30
Redmond 29
Tianjin 29
Changsha 28
Montréal 27
Brussels 26
Hyderabad 25
Lancaster 25
Norwalk 23
Shenyang 23
Bologna 21
Dallas 20
Hebei 20
Jiaxing 20
Brisbane 19
Boardman 18
Falls Church 18
Jüchen 18
Taipei 18
Turin 17
Washington 17
Marseille 16
Carrara 15
Parma 15
Santiago 15
Zhengzhou 15
Dublin 14
Guangzhou 14
Perugia 14
Ravenna 14
Shanghai 14
Wageningen 14
Hefei 13
Istanbul 13
Verona 13
Duncan 12
Porto 12
Capannori 11
Hangzhou 11
Helsinki 11
Madrid 11
Adelaide 10
Bari 10
Fiano 10
Genoa 10
Orange 10
Padova 10
Sevilla 10
Tizi 10
Totale 12.391
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 552
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 352
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 345
A kinetic method to identify the optimum temperature for beta-glucanase activity 315
The influence of packaging on the time evolution of red wine 226
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 217
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 215
L’analisi del ciclo di vita come strumento di supporto alle decisioni evidence-based in agricoltura 215
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 210
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 202
Supercritical fluid extraction in sunflower seed technology 199
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 191
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 188
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 185
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 181
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 180
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 180
A dilution/sampling apparatus to continuum process monitoring 178
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 170
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 169
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 168
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 167
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 166
Influence of glass on the evaporation rate of wines 165
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 165
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 163
Glass and wine: a good example of the deep relationship between drinkware and beverage 157
Supercritical fluid extraction of oil from schizochytrium sp. 153
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 153
Essential oils sensory quality and their bioactivity against the mosquito Aedes albopictus 152
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 148
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 147
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 147
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 144
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 141
Nutritional value of bread in local and global chains. 137
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 137
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 137
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 136
A reflection of the use of the life cycle assessment tool for agri-food sustainability 135
null 134
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 134
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 131
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 131
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 130
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 130
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 129
null 127
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 126
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 125
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 122
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 121
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 112
Microbial production of food grade alginates using selected strains of Pseudomonas spp 111
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 111
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 110
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 109
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 109
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 108
La criomacerazione prefermentativa nella produzione di vini di qualità 108
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 108
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 107
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 106
null 104
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 103
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 103
A mathematical model to describe malolactic fermentation 101
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 101
L'anidride solforosa: un additivo di largo impiego in enologia 100
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 100
null 100
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 99
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 99
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 98
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 97
Cold maceration in production of high quality wine 96
Sensory quality of essential oils and their synergistic effect with diatomaceous earth, for the control of stored grain insects 94
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 92
EFFECT OF CANOPY MANAGEMENT ON MERLOT GRAPE QUALITY IN BOLGHERI 92
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 90
Evaluation of a quasi‐dimeric eugenol derivative as repellent against the stored grain insect pest Sitophilus oryzae (Coleoptera Curculionidae) 90
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 88
Aspetti cinetici della fermentazione alcolica condotta in soluzioni modello e in vini ad elevato residuo zuccherino impiegando un ceppo di lievito disponibile 87
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 87
La selezione clonale del “Sangiovese” nel territorio del Morellino di Scansano 86
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 86
null 85
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 84
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 83
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 82
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 82
Il controllo dinamico per il mantenimento della qualità degli ortofrutticoli frigoconservati in atmosfera controllata 81
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 81
Aspetti cinetici della fermentazione alcolica condotta in soluzioni modello e in vini ad elevato residuo zuccherino impiegando un ceppo di lievito disponibile in commercio 80
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 80
The effect of glass type on sensorial perception of dessert wines made from Malvasia grapes 79
The traditional Tuscan bread: composition and sensory evaluation as a function of the production process 78
A mathematical model describing the Supercritical fluid extraction (SFE) of oil from soybean seeds 78
A mathematical model to describe the temperature and time evolution of phenols extraction from Sangiovese grapes 77
La macerazione prefermentativa a freddo nella vinificazione di uve Vermentino 77
Totale 13.747
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Categoria #
all - tutte 50.817
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 50.817
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.289 352 191 1.147 142 165 174 237 131 172 263 258 57
2020/20211.946 105 49 116 136 210 146 155 150 263 182 130 304
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
2024/2025108 108 0 0 0 0 0 0 0 0 0 0 0
Totale 20.289