CINECA IRIS Institutional Research Information System

VENTURI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 18.059
EU - Europa 11.267
AS - Asia 9.925
SA - Sud America 1.424
Continente sconosciuto - Info sul continente non disponibili 801
AF - Africa 597
OC - Oceania 120
Totale 42.193
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Nazione #
US - Stati Uniti d'America 17.317
IT - Italia 5.794
SG - Singapore 3.032
CN - Cina 2.694
HK - Hong Kong 1.455
SE - Svezia 1.154
BR - Brasile 1.103
VN - Vietnam 871
DE - Germania 845
GB - Regno Unito 661
FR - Francia 601
BG - Bulgaria 561
CA - Canada 515
TR - Turchia 473
FI - Finlandia 310
JP - Giappone 281
RU - Federazione Russa 269
IN - India 254
KR - Corea 177
CI - Costa d'Avorio 164
NL - Olanda 161
MA - Marocco 154
UA - Ucraina 150
MX - Messico 149
AT - Austria 146
ES - Italia 106
PK - Pakistan 101
AR - Argentina 88
AU - Australia 87
PL - Polonia 85
BD - Bangladesh 79
CH - Svizzera 64
ID - Indonesia 63
BE - Belgio 61
IQ - Iraq 57
PT - Portogallo 54
EC - Ecuador 52
PH - Filippine 52
ZA - Sudafrica 46
IR - Iran 45
DZ - Algeria 41
CL - Cile 40
MY - Malesia 40
TW - Taiwan 40
VE - Venezuela 40
NG - Nigeria 36
SN - Senegal 35
CO - Colombia 33
CZ - Repubblica Ceca 33
IE - Irlanda 33
SA - Arabia Saudita 33
NZ - Nuova Zelanda 32
RO - Romania 32
EG - Egitto 30
UZ - Uzbekistan 28
TN - Tunisia 24
KE - Kenya 23
PE - Perù 23
RS - Serbia 22
TH - Thailandia 21
AE - Emirati Arabi Uniti 18
IL - Israele 18
PY - Paraguay 18
GR - Grecia 17
HR - Croazia 17
JM - Giamaica 16
DK - Danimarca 15
UY - Uruguay 14
LT - Lituania 13
BO - Bolivia 12
ET - Etiopia 12
CR - Costa Rica 11
HU - Ungheria 11
JO - Giordania 11
NO - Norvegia 11
AL - Albania 10
AZ - Azerbaigian 9
OM - Oman 9
HN - Honduras 8
KZ - Kazakistan 8
PA - Panama 8
MZ - Mozambico 7
NP - Nepal 7
SI - Slovenia 7
DO - Repubblica Dominicana 6
KG - Kirghizistan 6
NI - Nicaragua 6
PS - Palestinian Territory 6
SY - Repubblica araba siriana 6
CM - Camerun 5
SK - Slovacchia (Repubblica Slovacca) 5
BY - Bielorussia 4
EU - Europa 4
GE - Georgia 4
GT - Guatemala 4
LB - Libano 4
ME - Montenegro 4
TT - Trinidad e Tobago 4
XK - ???statistics.table.value.countryCode.XK??? 4
BB - Barbados 3
Totale 41.332
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Città #
Serra 1.993
Ashburn 1.820
Singapore 1.632
Dallas 1.572
Hong Kong 1.419
San Jose 1.006
Santa Clara 995
Chandler 887
Woodbridge 741
Ann Arbor 730
Beijing 693
Shanghai 576
Houston 574
Sofia 555
Council Bluffs 488
Fairfield 460
New York 460
Milan 434
Pisa 338
Los Angeles 308
Boardman 292
Izmir 274
Ottawa 263
Wilmington 248
Princeton 244
Ho Chi Minh City 240
Tokyo 229
Hefei 212
Lauterbourg 210
Lawrence 205
Cambridge 193
Seattle 192
Rome 177
Munich 176
Abidjan 164
Hanoi 161
Jacksonville 159
Seoul 157
Florence 156
Medford 154
Nanjing 141
Basingstoke 139
Redwood City 132
Vienna 125
Casablanca 122
Buffalo 112
Des Moines 109
Chicago 100
Helsinki 94
São Paulo 94
Istanbul 90
Dong Ket 87
Frankfurt am Main 87
Brantford 84
London 84
Bremen 80
Redondo Beach 80
Livorno 70
Atlanta 67
Nanchang 65
Ogden 62
Orem 60
Warsaw 57
Dearborn 54
Turku 47
Lucca 44
Turin 43
San Diego 42
Curti 41
Pune 41
Torino 39
Chennai 37
Okara 37
Changsha 36
Manchester 36
Amsterdam 35
Belo Horizonte 35
Phoenix 35
Bologna 34
Dakar 34
Boulder 33
Kunming 33
Montreal 33
San Francisco 33
Lagos 32
Toronto 32
Brooklyn 31
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
Lancaster 27
Montréal 27
Totale 25.206
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 818
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 799
A kinetic method to identify the optimum temperature for beta-glucanase activity 594
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 454
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 441
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 419
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 417
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 408
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 371
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 362
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 356
Chemical Profiling, Sensory Qualities, and Bioactivities of Essential Oils Obtained from Aloysia citrodora and Bursera graveolens Ecuadorian Plants Against the Mosquito Aedes albopictus (Skuse) (Diptera: Culicidae) 350
The influence of packaging on the time evolution of red wine 324
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 319
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 315
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 313
L’analisi del ciclo di vita come strumento di supporto alle decisioni evidence-based in agricoltura 309
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 306
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 305
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 298
Influence of glass on the evaporation rate of wines 289
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 288
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 287
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 279
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 269
A New Approach in Meat Bio-Preservation through the Incorporation of a Heteropolysaccharide Isolated from Lobularia maritima L 266
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 264
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 263
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 261
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 260
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 254
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 251
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 250
Supercritical fluid extraction in sunflower seed technology 249
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 248
Essential oils sensory quality and their bioactivity against the mosquito Aedes albopictus 247
Glass and wine: a good example of the deep relationship between drinkware and beverage 247
Characterization of Antioxidant and Antimicrobial Activity, Phenolic Compound Profile, and VOCs of Agresto from Different Winegrape Varieties 246
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 244
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 243
A dilution/sampling apparatus to continuum process monitoring 237
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 237
Evaluation of a quasi‐dimeric eugenol derivative as repellent against the stored grain insect pest Sitophilus oryzae (Coleoptera Curculionidae) 231
Supercritical fluid extraction of oil from schizochytrium sp. 230
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 227
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 218
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 217
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 216
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 213
Nutritional value of bread in local and global chains. 211
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 211
Application of chitosan enriched with essential oils to protect fresh foodstuffs from the attack of dipteran pests. 211
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 210
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 210
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 209
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 209
Salvia spp. Essential oils against the arboviruses vector aedes albopictus (diptera: Culicidae): Bioactivity, composition, and sensorial profile—stage 1 205
A reflection of the use of the life cycle assessment tool for agri-food sustainability 201
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 200
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 200
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 199
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 199
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 199
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 194
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) 193
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 193
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 192
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 190
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 190
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 189
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 186
Identification and expression analysis of furanocoumarins- and terpenoids-related genes of fig (Ficus carica L.) 183
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 183
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 183
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 182
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 181
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 181
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 180
Sensory quality of essential oils and their synergistic effect with diatomaceous earth, for the control of stored grain insects 178
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 178
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 177
Applicazione di chitosano arricchito con oli essenziali per la protezione delle derrate fresche dall’attacco di ditteri dannosi. 169
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 167
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 167
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 166
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 166
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 164
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 163
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 163
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 163
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 162
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 161
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 158
La criomacerazione prefermentativa nella produzione di vini di qualità 157
Microbial production of food grade alginates using selected strains of Pseudomonas spp 155
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 154
A mathematical model to describe malolactic fermentation 154
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 154
Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation 154
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 153
Totale 24.766
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Categoria #
all - tutte 110.799
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 110.799
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.643 0 210 100 191 491 341 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
2026/20272.874 617 2.257 0 0 0 0 0 0 0 0 0 0
Totale 42.193