CINECA IRIS Institutional Research Information System

VENTURI, FRANCESCA
 Distribuzione geografica
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Continente #
NA - Nord America 14.772
EU - Europa 11.032
AS - Asia 9.886
SA - Sud America 1.403
AF - Africa 591
OC - Oceania 119
Continente sconosciuto - Info sul continente non disponibili 9
Totale 37.812
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Nazione #
US - Stati Uniti d'America 14.092
IT - Italia 5.622
SG - Singapore 3.029
CN - Cina 2.676
HK - Hong Kong 1.453
SE - Svezia 1.128
BR - Brasile 1.093
VN - Vietnam 870
DE - Germania 845
GB - Regno Unito 652
FR - Francia 597
BG - Bulgaria 561
CA - Canada 478
TR - Turchia 471
FI - Finlandia 310
JP - Giappone 281
RU - Federazione Russa 267
IN - India 252
KR - Corea 177
CI - Costa d'Avorio 164
MA - Marocco 154
NL - Olanda 154
MX - Messico 147
UA - Ucraina 147
AT - Austria 146
ES - Italia 102
PK - Pakistan 101
AR - Argentina 86
AU - Australia 86
PL - Polonia 83
BD - Bangladesh 72
CH - Svizzera 64
ID - Indonesia 63
BE - Belgio 61
IQ - Iraq 57
PT - Portogallo 54
PH - Filippine 51
EC - Ecuador 50
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 29
UZ - Uzbekistan 28
KE - Kenya 23
TN - Tunisia 23
PE - Perù 22
RS - Serbia 21
TH - Thailandia 21
AE - Emirati Arabi Uniti 18
GR - Grecia 17
HR - Croazia 17
IL - Israele 17
PY - Paraguay 16
DK - Danimarca 15
LT - Lituania 13
UY - Uruguay 13
BO - Bolivia 12
ET - Etiopia 12
HU - Ungheria 11
NO - Norvegia 11
AL - Albania 10
JO - Giordania 10
AZ - Azerbaigian 9
OM - Oman 9
HN - Honduras 8
JM - Giamaica 8
KZ - Kazakistan 8
PA - Panama 8
SI - Slovenia 7
DO - Repubblica Dominicana 6
KG - Kirghizistan 6
NP - Nepal 6
PS - Palestinian Territory 6
SY - Repubblica araba siriana 6
CM - Camerun 5
CR - Costa Rica 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 37.752
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Città #
Serra 1.993
Singapore 1.631
Ashburn 1.552
Dallas 1.540
Hong Kong 1.417
Santa Clara 977
San Jose 920
Chandler 887
Woodbridge 741
Ann Arbor 730
Beijing 687
Shanghai 572
Houston 564
Sofia 555
Fairfield 458
Milan 415
New York 415
Pisa 325
Boardman 291
Izmir 274
Ottawa 263
Los Angeles 261
Princeton 244
Wilmington 243
Ho Chi Minh City 239
Tokyo 229
Hefei 212
Lauterbourg 210
Lawrence 205
Council Bluffs 199
Cambridge 193
Seattle 187
Munich 176
Abidjan 164
Rome 163
Hanoi 161
Seoul 157
Jacksonville 154
Medford 154
Florence 148
Nanjing 141
Basingstoke 139
Redwood City 132
Vienna 125
Casablanca 122
Des Moines 109
Helsinki 94
São Paulo 89
Istanbul 88
Dong Ket 87
Frankfurt am Main 87
Buffalo 86
Brantford 84
Chicago 84
Bremen 80
London 80
Redondo Beach 80
Nanchang 65
Ogden 62
Livorno 61
Orem 56
Warsaw 55
Dearborn 54
Turku 47
Lucca 44
Curti 41
Pune 41
Turin 41
San Diego 39
Torino 39
Okara 37
Chennai 36
Amsterdam 35
Belo Horizonte 35
Changsha 35
Manchester 35
Dakar 34
Boulder 33
Kunming 33
Bologna 32
Lagos 32
Da Nang 31
Guangzhou 31
Tianjin 31
Atlanta 30
Bern 30
Zurich 30
Brisbane 29
Brussels 29
Redmond 29
Hyderabad 28
Rio de Janeiro 28
Montréal 27
Lancaster 26
Montreal 26
Stockholm 26
Denver 25
Fuzhou 25
Mexico City 25
Mumbai 25
Totale 24.166
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Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 810
A kinetic method to identify the optimum temperature for beta-glucanase activity 575
Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture 500
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 451
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 435
The influence of packaging on the time evolution of red wine 313
Main operating conditions that can influence the evolution of a rosé wine during long-term storage: a kinetic approach 310
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 306
L’analisi del ciclo di vita come strumento di supporto alle decisioni evidence-based in agricoltura 304
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 299
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
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 295
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 282
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 281
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 272
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 262
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 261
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 260
Influence of glass on the evaporation rate of wines 255
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 255
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 249
Supercritical fluid extraction in sunflower seed technology 248
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 248
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 246
Glass and wine: a good example of the deep relationship between drinkware and beverage 244
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 243
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 241
Essential oils sensory quality and their bioactivity against the mosquito Aedes albopictus 241
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 239
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 238
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 236
A dilution/sampling apparatus to continuum process monitoring 229
Evaluation of a quasi‐dimeric eugenol derivative as repellent against the stored grain insect pest Sitophilus oryzae (Coleoptera Curculionidae) 226
Supercritical fluid extraction of oil from schizochytrium sp. 224
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 222
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 222
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea Sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour 222
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 217
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
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 209
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 206
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 206
“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy 205
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 205
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 204
Nutritional value of bread in local and global chains. 204
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 203
Application of chitosan enriched with essential oils to protect fresh foodstuffs from the attack of dipteran pests. 198
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 197
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 197
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 195
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 191
A reflection of the use of the life cycle assessment tool for agri-food sustainability 191
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 190
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 190
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 189
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 187
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 187
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 187
Opportunities and challenges in the potential food uses of edible Mediterranean halophytes 186
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) 186
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 186
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 183
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 178
Identification and expression analysis of furanocoumarins- and terpenoids-related genes of fig (Ficus carica L.) 177
Sensory quality of essential oils and their synergistic effect with diatomaceous earth, for the control of stored grain insects 177
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil: influence on oil profile 176
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 176
“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects 175
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 175
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 174
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 173
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 172
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 168
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 164
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 164
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 163
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 163
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 161
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 161
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 160
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 159
Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers 156
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 156
La criomacerazione prefermentativa nella produzione di vini di qualità 155
Restoration of an old vineyard by replanting of missing vines: effects on grape production and wine quality 155
Applicazione di chitosano arricchito con oli essenziali per la protezione delle derrate fresche dall’attacco di ditteri dannosi. 153
Microbial production of food grade alginates using selected strains of Pseudomonas spp 153
Kinetics of supercritical fluid extraction of oil from microalga Nannochloropsis sp 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
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 150
Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation 149
A mathematical model to describe malolactic fermentation 149
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 149
EFFECT OF CANOPY MANAGEMENT ON MERLOT GRAPE QUALITY IN BOLGHERI 147
Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation 147
Cold maceration in production of high quality wine 146
Molecular screening of Pseudomonas spp as potential producers of alginates for food uses 146
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 146
Totale 22.107
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Categoria #
all - tutte 99.173
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 99.173
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021434 0 0 0 0 0 0 0 0 0 0 130 304
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
2025/202610.257 529 1.558 1.245 1.032 1.013 885 1.685 598 708 908 96 0
Totale 38.604