CINECA IRIS Institutional Research Information System

VENTURI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 13.163
EU - Europa 10.220
AS - Asia 8.424
SA - Sud America 1.299
AF - Africa 546
OC - Oceania 116
Continente sconosciuto - Info sul continente non disponibili 7
Totale 33.775
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Nazione #
US - Stati Uniti d'America 12.605
IT - Italia 5.455
SG - Singapore 2.564
CN - Cina 2.532
HK - Hong Kong 1.419
SE - Svezia 1.125
BR - Brasile 1.039
DE - Germania 829
BG - Bulgaria 561
GB - Regno Unito 469
TR - Turchia 457
VN - Vietnam 429
CA - Canada 380
FR - Francia 311
RU - Federazione Russa 257
FI - Finlandia 254
IN - India 193
KR - Corea 176
CI - Costa d'Avorio 163
AT - Austria 145
MA - Marocco 142
UA - Ucraina 139
NL - Olanda 137
MX - Messico 136
JP - Giappone 114
ES - Italia 91
PK - Pakistan 89
AU - Australia 83
PL - Polonia 78
AR - Argentina 73
BE - Belgio 60
ID - Indonesia 55
PT - Portogallo 53
BD - Bangladesh 50
EC - Ecuador 46
IR - Iran 45
ZA - Sudafrica 43
IQ - Iraq 42
CH - Svizzera 41
DZ - Algeria 39
TW - Taiwan 39
PH - Filippine 37
NG - Nigeria 35
MY - Malesia 34
SN - Senegal 34
CL - Cile 32
NZ - Nuova Zelanda 32
CZ - Repubblica Ceca 30
VE - Venezuela 30
IE - Irlanda 29
EG - Egitto 26
RO - Romania 26
CO - Colombia 25
SA - Arabia Saudita 25
KE - Kenya 19
PE - Perù 19
RS - Serbia 19
TN - Tunisia 18
HR - Croazia 17
TH - Thailandia 17
GR - Grecia 16
UZ - Uzbekistan 16
DK - Danimarca 15
IL - Israele 15
PY - Paraguay 14
LT - Lituania 13
AE - Emirati Arabi Uniti 12
NO - Norvegia 11
UY - Uruguay 11
HU - Ungheria 10
BO - Bolivia 9
HN - Honduras 8
KZ - Kazakistan 8
AL - Albania 7
AZ - Azerbaigian 7
JM - Giamaica 7
JO - Giordania 6
SI - Slovenia 6
CM - Camerun 5
DO - Repubblica Dominicana 5
ET - Etiopia 5
OM - Oman 5
PA - Panama 5
PS - Palestinian Territory 5
CR - Costa Rica 4
EU - Europa 4
KG - Kirghizistan 4
ME - Montenegro 4
NP - Nepal 4
SK - Slovacchia (Repubblica Slovacca) 4
BH - Bahrain 3
BJ - Benin 3
BS - Bahamas 3
CD - Congo 3
LB - Libano 3
NI - Nicaragua 3
SY - Repubblica araba siriana 3
BY - Bielorussia 2
CG - Congo 2
CY - Cipro 2
Totale 33.734
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Città #
Serra 1.993
Dallas 1.534
Ashburn 1.432
Hong Kong 1.389
Singapore 1.311
Santa Clara 970
Chandler 887
Woodbridge 741
Ann Arbor 730
Beijing 677
Shanghai 570
Houston 562
Sofia 555
Fairfield 458
New York 403
Milan 390
Pisa 308
Boardman 288
Izmir 274
Ottawa 263
Los Angeles 251
Princeton 244
Wilmington 243
Hefei 212
Lawrence 205
Cambridge 192
Seattle 185
Munich 176
Abidjan 163
Seoul 156
Rome 155
Medford 154
Jacksonville 152
Nanjing 141
Redwood City 132
Florence 129
Vienna 124
Casablanca 118
Des Moines 108
Ho Chi Minh City 95
Dong Ket 87
Buffalo 86
São Paulo 85
Istanbul 84
Bremen 80
Redondo Beach 80
Frankfurt am Main 78
London 76
Chicago 75
Nanchang 65
Tokyo 63
Ogden 62
Livorno 61
Warsaw 55
Dearborn 54
Council Bluffs 52
Turku 47
Hanoi 45
Lucca 42
Curti 41
Pune 41
Helsinki 39
Torino 39
Turin 38
Okara 37
San Diego 37
Changsha 35
Boulder 33
Dakar 33
Kunming 33
Lagos 32
Belo Horizonte 31
Bologna 31
Bern 30
Tianjin 30
Redmond 29
Brussels 28
Guangzhou 28
Hyderabad 28
Amsterdam 27
Brisbane 27
Montréal 27
Lancaster 26
Rio de Janeiro 26
Fuzhou 25
Mexico City 25
Shenyang 25
Denver 24
Porto Alegre 24
Norwalk 23
San Jose 23
Stockholm 23
Montreal 22
Taipei 22
Toronto 22
Genoa 21
Nuremberg 21
Brooklyn 20
Hebei 20
Jiaxing 20
Totale 21.513
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 771
A kinetic method to identify the optimum temperature for beta-glucanase activity 532
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 437
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 425
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 295
The influence of packaging on the time evolution of red wine 290
L’analisi del ciclo di vita come strumento di supporto alle decisioni evidence-based in agricoltura 288
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 279
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 278
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 278
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 275
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 272
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 260
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 259
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 256
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 249
Influence of glass on the evaporation rate of wines 242
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 239
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 239
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 239
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 238
Supercritical fluid extraction in sunflower seed technology 236
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 233
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 233
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 231
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 228
Essential oils sensory quality and their bioactivity against the mosquito Aedes albopictus 228
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 222
Glass and wine: a good example of the deep relationship between drinkware and beverage 222
A dilution/sampling apparatus to continuum process monitoring 218
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 212
Supercritical fluid extraction of oil from schizochytrium sp. 210
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 208
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 204
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 203
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 201
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 199
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 198
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 196
Evaluation of a quasi‐dimeric eugenol derivative as repellent against the stored grain insect pest Sitophilus oryzae (Coleoptera Curculionidae) 196
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 195
Nutritional value of bread in local and global chains. 193
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 192
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 191
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 191
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 190
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 186
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 180
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 178
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 178
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 178
A reflection of the use of the life cycle assessment tool for agri-food sustainability 177
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 175
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 172
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 172
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 172
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 171
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 171
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) 170
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 167
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 165
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 163
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 162
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 162
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 161
Application of chitosan enriched with essential oils to protect fresh foodstuffs from the attack of dipteran pests. 159
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 158
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 158
Identification and expression analysis of furanocoumarins- and terpenoids-related genes of fig (Ficus carica L.) 154
Sensory quality of essential oils and their synergistic effect with diatomaceous earth, for the control of stored grain insects 152
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 152
La criomacerazione prefermentativa nella produzione di vini di qualità 151
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 150
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 150
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 149
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 149
Microbial production of food grade alginates using selected strains of Pseudomonas spp 147
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 147
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 146
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 146
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 145
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 145
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 145
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 144
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 143
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 142
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 141
Cold maceration in production of high quality wine 139
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 139
A mathematical model to describe malolactic fermentation 139
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 139
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 139
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 139
EFFECT OF CANOPY MANAGEMENT ON MERLOT GRAPE QUALITY IN BOLGHERI 138
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 137
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 137
L'anidride solforosa: un additivo di largo impiego in enologia 136
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 135
Un campionatore-diluitore per il monitoraggio in continuo di un processo fermentativo 135
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 134
Totale 20.190
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Categoria #
all - tutte 91.773
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 91.773
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.330 0 0 0 0 0 146 155 150 263 182 130 304
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
2024/20258.166 109 331 193 460 883 818 654 452 841 1.007 905 1.513
2025/20266.209 529 1.558 1.245 1.032 1.013 832 0 0 0 0 0 0
Totale 34.556