CINECA IRIS Institutional Research Information System

VENTURI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 9.396
EU - Europa 8.981
AS - Asia 3.589
AF - Africa 329
SA - Sud America 178
OC - Oceania 107
Continente sconosciuto - Info sul continente non disponibili 5
Totale 22.585
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Nazione #
US - Stati Uniti d'America 9.021
IT - Italia 5.084
CN - Cina 1.621
SE - Svezia 1.104
SG - Singapore 809
DE - Germania 640
BG - Bulgaria 554
TR - Turchia 403
GB - Regno Unito 362
CA - Canada 309
FR - Francia 215
VN - Vietnam 211
FI - Finlandia 185
CI - Costa d'Avorio 162
UA - Ucraina 130
AT - Austria 128
IN - India 124
RU - Federazione Russa 110
BR - Brasile 107
HK - Hong Kong 101
AU - Australia 76
NL - Olanda 76
ES - Italia 68
PK - Pakistan 67
MX - Messico 60
BE - Belgio 47
IR - Iran 42
PL - Polonia 42
JP - Giappone 40
CH - Svizzera 36
PT - Portogallo 35
NG - Nigeria 34
SN - Senegal 33
ID - Indonesia 32
TW - Taiwan 32
DZ - Algeria 31
NZ - Nuova Zelanda 31
PH - Filippine 28
IE - Irlanda 25
CZ - Repubblica Ceca 23
AR - Argentina 20
MY - Malesia 20
CL - Cile 19
KR - Corea 18
RS - Serbia 17
GR - Grecia 16
RO - Romania 16
EG - Egitto 15
HR - Croazia 15
DK - Danimarca 14
MA - Marocco 13
TN - Tunisia 12
TH - Thailandia 11
ZA - Sudafrica 11
PE - Perù 10
CO - Colombia 9
HU - Ungheria 9
EC - Ecuador 7
IL - Israele 7
NO - Norvegia 7
IQ - Iraq 6
LT - Lituania 6
SI - Slovenia 6
CM - Camerun 5
EU - Europa 4
KE - Kenya 4
ME - Montenegro 4
PY - Paraguay 4
BJ - Benin 3
CR - Costa Rica 3
UZ - Uzbekistan 3
AZ - Azerbaigian 2
BD - Bangladesh 2
CD - Congo 2
JO - Giordania 2
KZ - Kazakistan 2
LV - Lettonia 2
MZ - Mozambico 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
A1 - Anonimo 1
AE - Emirati Arabi Uniti 1
BO - Bolivia 1
CG - Congo 1
ET - Etiopia 1
HN - Honduras 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
MD - Moldavia 1
PA - Panama 1
PR - Porto Rico 1
UY - Uruguay 1
Totale 22.585
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Città #
Serra 1.991
Santa Clara 953
Chandler 887
Woodbridge 741
Ann Arbor 730
Houston 550
Sofia 550
Ashburn 526
Shanghai 523
Fairfield 458
Beijing 391
Singapore 373
Milan 356
New York 339
Izmir 273
Boardman 261
Ottawa 257
Pisa 251
Princeton 244
Wilmington 239
Lawrence 204
Seattle 181
Cambridge 165
Abidjan 162
Medford 154
Jacksonville 151
Nanjing 141
Rome 135
Redwood City 132
Vienna 115
Florence 114
Des Moines 108
Dong Ket 87
Hong Kong 80
Istanbul 79
Bremen 78
Nanchang 65
Munich 64
Ogden 62
Livorno 57
Frankfurt am Main 56
Dearborn 54
London 51
Chicago 46
Curti 41
Pune 41
Torino 39
Okara 37
San Diego 37
Los Angeles 35
Boulder 33
Dakar 33
Kunming 33
Lucca 32
Changsha 31
Lagos 31
Bern 30
Warsaw 30
Redmond 29
Tianjin 29
Brussels 28
Dallas 27
Montréal 27
Fuzhou 25
Hyderabad 25
Lancaster 25
Shenyang 24
Turin 24
Bologna 23
Brisbane 23
Helsinki 23
Norwalk 23
Taipei 22
Hebei 20
Jiaxing 20
Guangzhou 19
Falls Church 18
Jüchen 18
Naples 18
Parma 17
Verona 17
Washington 17
Marseille 16
Wuhan 16
Carrara 15
Quanzhou 15
Santiago 15
Zhengzhou 15
Dublin 14
Hefei 14
Madrid 14
Perugia 14
Ravenna 14
Wageningen 14
Vicopisano 13
Duncan 12
Hangzhou 12
Porto 12
Porto Alegre 12
Capannori 11
Totale 14.706
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 675
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 383
A kinetic method to identify the optimum temperature for beta-glucanase activity 371
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 365
The influence of packaging on the time evolution of red wine 245
L’analisi del ciclo di vita come strumento di supporto alle decisioni evidence-based in agricoltura 238
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 234
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 229
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 227
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 225
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 219
Supercritical fluid extraction in sunflower seed technology 208
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 202
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 200
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 197
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 195
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 194
A dilution/sampling apparatus to continuum process monitoring 189
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 186
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 183
Influence of glass on the evaporation rate of wines 182
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 182
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 179
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 179
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 177
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 176
Glass and wine: a good example of the deep relationship between drinkware and beverage 169
Supercritical fluid extraction of oil from schizochytrium sp. 167
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 165
Essential oils sensory quality and their bioactivity against the mosquito Aedes albopictus 164
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 161
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 158
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 157
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 155
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 152
Nutritional value of bread in local and global chains. 150
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 149
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 149
A reflection of the use of the life cycle assessment tool for agri-food sustainability 148
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 148
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 146
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 145
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 144
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 144
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 144
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 143
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 139
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 138
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 137
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 135
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 134
null 134
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 133
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 130
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 127
null 127
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 125
La criomacerazione prefermentativa nella produzione di vini di qualità 124
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 122
Microbial production of food grade alginates using selected strains of Pseudomonas spp 120
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 120
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 119
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 118
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 118
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 114
A mathematical model to describe malolactic fermentation 113
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 113
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 113
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 111
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 111
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 110
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 110
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 109
L'anidride solforosa: un additivo di largo impiego in enologia 109
Sensory quality of essential oils and their synergistic effect with diatomaceous earth, for the control of stored grain insects 107
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 106
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 105
Cold maceration in production of high quality wine 104
null 104
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 102
EFFECT OF CANOPY MANAGEMENT ON MERLOT GRAPE QUALITY IN BOLGHERI 102
Evaluation of a quasi‐dimeric eugenol derivative as repellent against the stored grain insect pest Sitophilus oryzae (Coleoptera Curculionidae) 102
null 100
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 100
Aspetti cinetici della fermentazione alcolica condotta in soluzioni modello e in vini ad elevato residuo zuccherino impiegando un ceppo di lievito disponibile 98
Un campionatore-diluitore per il monitoraggio in continuo di un processo fermentativo 97
La selezione clonale del “Sangiovese” nel territorio del Morellino di Scansano 97
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 96
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 95
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 95
Il controllo dinamico per il mantenimento della qualità degli ortofrutticoli frigoconservati in atmosfera controllata 94
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 94
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 93
The effect of glass type on sensorial perception of dessert wines made from Malvasia grapes 92
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 92
Caratteristiche sensoriali di vini ottenuti da vinificazioni sperimentali di uve di Malvasia Istriana 91
Aspetti cinetici della fermentazione alcolica condotta in soluzioni modello e in vini ad elevato residuo zuccherino impiegando un ceppo di lievito disponibile in commercio 91
The traditional Tuscan bread: composition and sensory evaluation as a function of the production process 91
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 91
Application of chitosan enriched with essential oils to protect fresh foodstuffs from the attack of dipteran pests. 90
Totale 15.240
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Categoria #
all - tutte 63.056
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 63.056
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.118 0 0 0 0 0 0 237 131 172 263 258 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
2024/20253.095 109 331 193 460 883 818 301 0 0 0 0 0
Totale 23.276