IRIS
SPERANZA, BARBARA
 Distribuzione geografica
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Continente #
EU - Europa 3.398
NA - Nord America 2.895
AS - Asia 1.234
AF - Africa 47
SA - Sud America 29
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 10
Totale 7.627
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Nazione #
US - Stati Uniti d'America 2.878
IE - Irlanda 1.350
CN - Cina 790
UA - Ucraina 624
SE - Svezia 571
IT - Italia 369
TR - Turchia 158
FR - Francia 112
IN - India 107
FI - Finlandia 102
SG - Singapore 94
DE - Germania 88
GB - Regno Unito 49
CZ - Repubblica Ceca 35
DZ - Algeria 30
BE - Belgio 28
MY - Malesia 21
PL - Polonia 17
PE - Perù 14
PH - Filippine 13
EU - Europa 12
PK - Pakistan 12
CA - Canada 11
AU - Australia 10
ID - Indonesia 10
VN - Vietnam 8
ES - Italia 7
GR - Grecia 7
RU - Federazione Russa 7
CO - Colombia 6
MX - Messico 6
RO - Romania 6
AT - Austria 5
BR - Brasile 5
HR - Croazia 4
IR - Iran 4
LT - Lituania 4
NG - Nigeria 4
NP - Nepal 4
CL - Cile 3
EG - Egitto 3
GA - Gabon 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CM - Camerun 2
GH - Ghana 2
HK - Hong Kong 2
IQ - Iraq 2
NL - Olanda 2
NO - Norvegia 2
SA - Arabia Saudita 2
SI - Slovenia 2
TH - Thailandia 2
BG - Bulgaria 1
CH - Svizzera 1
DK - Danimarca 1
EC - Ecuador 1
HU - Ungheria 1
JP - Giappone 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TW - Taiwan 1
TZ - Tanzania 1
UG - Uganda 1
ZA - Sudafrica 1
Totale 7.627
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Città #
Dublin 1.350
Chandler 547
Jacksonville 438
Nyköping 434
Dearborn 302
Nanjing 194
Foggia 170
Ashburn 161
Princeton 130
Wilmington 129
Beijing 108
Ann Arbor 84
Nanchang 82
New York 72
San Mateo 64
Singapore 51
Shenyang 48
Kunming 43
Boardman 40
Hebei 39
Helsinki 39
Woodbridge 39
Jiaxing 35
Des Moines 32
Tianjin 32
Seattle 30
Brussels 28
Changsha 26
Jinan 26
Bari 23
Ningbo 22
Rome 22
Hilden 21
Los Angeles 21
Pune 20
Brno 19
Zhengzhou 17
Hangzhou 16
Lanzhou 14
Changchun 13
Redwood City 13
Taizhou 12
London 11
Guangzhou 10
Hanover 10
Kuala Lumpur 9
Lima 9
Orange 8
Prague 8
Fuzhou 7
Kraków 7
Milan 7
Shanghai 7
Chengdu 6
Naples 6
Olomouc 6
Polska 6
Trieste 6
Bitonto 5
Cedar Knolls 5
Chicago 5
La Spezia 5
Napoli 5
Sydney 5
Trujillo 5
Washington 5
Winnipeg 5
Bengaluru 4
Béjaïa 4
Haikou 4
Kathmandu 4
Modugno 4
Taiping 4
Vilnius 4
Auburn Hills 3
Bogor 3
Bologna 3
Borås 3
Campinas 3
Chennai 3
Chihuahua City 3
Faisalabad 3
Hanoi 3
Jakarta 3
Latina 3
Long Thanh 3
Lucknow 3
Mola Di Bari 3
Monreale 3
Petaling Jaya 3
Redmond 3
San Giovanni Rotondo 3
Shaoxing 3
Stoke-on-Trent 3
Suez 3
Verona 3
Accra 2
Ahmedabad 2
Angeles City 2
Antipolo City 2
Totale 5.276
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 234
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 117
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 106
A study on quality loss of minimally processed grapes as affected by film packaging 106
Viability of Lactobacillus reuteri in fruit juices 101
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 96
Comparison of direct microbial count for planktonic and sessile enumeration 95
Biopreservation of Fresh Fish Fillets 94
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 93
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 93
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 92
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 92
Microbial biofilms in the food industry: only negative implications?" 91
Survival of planktonic and sessile Acetobacter cerevisiae 89
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 87
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 87
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 85
Modeling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish-burgers: use of the lag-exponential model and of a combined interaction index. 84
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 84
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 84
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 84
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 83
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 83
Studio dell'attività antimicrobica di un composto naturale: il timolo 83
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 82
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 82
Antimicrobial Activity of Lemon Extract 81
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 80
Food spoilage and safety: Some Key- concepts 79
Effect of lemon extract on foodborne microorganisms. 79
Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Trough Natural Antimicrobials and Modified Atmosphere Packaging 77
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 76
Combined effect of MAP and active compounds on fresh blue fish burger. 76
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 76
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 76
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 75
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 75
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 74
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 74
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 73
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 73
Selection of autochthonous strains as starter cultures for fermented fish products 73
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 73
The Impact of Biofilms on Food Spoilage 72
Approaches to Removal and Killing of Salmonella Spp. Biofilms 72
A focus on the death kinetics in Predictive Microbiology: benefits and limits of the most important models and some tools dealing with their application in foods 72
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 71
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 71
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 71
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 71
Fresh-cut fruits preservation: current status and emerging technologies. 70
Modeling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish-burgers: use of the lag-exponential model and of a combined interaction index. 69
A study on the antimicrobial activity of thymol intended as a natural preservative 69
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 68
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 67
Natural compounds to preserve fresh fish hamburger 66
Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Trough Natural Antimicrobials and Modified Atmosphere Packaging 66
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 66
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 63
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 63
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 63
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 62
Use of design of experiments to optimize the production of microbial probiotic biofilms 61
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 61
Functional starter cultures for meat: a case study on technological and probiotic characterization 60
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 60
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 58
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 57
Effects of nutritional and environmental conditions on Salmonella spp. biofilm formation. 56
Microbiological quality of “torcinello” 56
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 56
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 55
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 54
A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented with Gluten FriendlyTM Flour and Bifidobacterium infantis 54
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 54
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 54
Food spoilage and safety: Some Key- concepts 53
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 51
Rimozione di biofilm di Salmonella spp. 50
Inhibition of spoiling yeasts of fruit juices through citrus extracts 50
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 50
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 50
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 50
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 50
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 49
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 49
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 49
Survival of Listeria monocytogenes and Staphylococcus aureus in synthetic brines. Studying the effects of salt, temperature and sugar through the approach of the design of experiments 48
Risk Assessment and Food Safety Objectives. 47
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 47
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 47
The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages 46
Removal ability and the resistance to cinnamic and vanillic acids by fungi. 44
Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells 42
Modelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheese 41
A preliminary report for the design of mos (micro-olive-spreadsheet), a user-friendly spreadsheet for the evaluation of the microbiological quality of spanish-style bella di cerignola olives from apulia (Southern Italy) 39
Comparison of direct microbial count for planktonic and sessile enumeration 39
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 37
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 36
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits 35
Totale 6.984
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Categoria #
all - tutte 42.698
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 42.698
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.391 225 108 79 19 161 186 270 23 150 21 132 17
2020/2021841 111 10 102 8 105 26 105 50 182 112 15 15
2021/2022700 70 6 7 4 44 15 30 78 97 112 31 206
2022/20233.031 261 162 138 127 130 291 14 214 1.532 16 66 80
2023/2024642 83 54 29 23 65 193 8 41 6 27 2 111
2024/202534 34 0 0 0 0 0 0 0 0 0 0 0
Totale 8.064