SPERANZA, BARBARA
 Distribuzione geografica
Continente #
EU - Europa 3.480
NA - Nord America 3.093
AS - Asia 1.885
SA - Sud America 101
AF - Africa 48
Continente sconosciuto - Info sul continente non disponibili 15
OC - Oceania 10
Totale 8.632
Nazione #
US - Stati Uniti d'America 3.072
IE - Irlanda 1.339
CN - Cina 990
UA - Ucraina 623
SE - Svezia 566
IT - Italia 395
HK - Hong Kong 282
SG - Singapore 223
TR - Turchia 163
DE - Germania 123
FI - Finlandia 115
FR - Francia 112
IN - India 108
BR - Brasile 64
GB - Regno Unito 55
CZ - Repubblica Ceca 35
BE - Belgio 30
DZ - Algeria 30
MY - Malesia 23
PH - Filippine 20
VN - Vietnam 19
PL - Polonia 17
ID - Indonesia 15
CA - Canada 14
PE - Perù 14
EU - Europa 12
PK - Pakistan 12
AU - Australia 10
CO - Colombia 10
AT - Austria 8
ES - Italia 8
CL - Cile 7
GR - Grecia 7
LT - Lituania 7
MX - Messico 7
RU - Federazione Russa 7
NL - Olanda 6
RO - Romania 6
HR - Croazia 4
IL - Israele 4
IR - Iran 4
NG - Nigeria 4
NP - Nepal 4
AR - Argentina 3
EC - Ecuador 3
EG - Egitto 3
GA - Gabon 3
IQ - Iraq 3
NO - Norvegia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CH - Svizzera 2
CM - Camerun 2
GH - Ghana 2
HU - Ungheria 2
JP - Giappone 2
PT - Portogallo 2
SA - Arabia Saudita 2
SI - Slovenia 2
TH - Thailandia 2
UZ - Uzbekistan 2
AL - Albania 1
AM - Armenia 1
BG - Bulgaria 1
DK - Danimarca 1
KG - Kirghizistan 1
LV - Lettonia 1
MA - Marocco 1
OM - Oman 1
PS - Palestinian Territory 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TW - Taiwan 1
TZ - Tanzania 1
UG - Uganda 1
XK - ???statistics.table.value.countryCode.XK??? 1
ZA - Sudafrica 1
Totale 8.632
Città #
Dublin 1.339
Chandler 542
Jacksonville 436
Nyköping 429
Dearborn 302
Hong Kong 279
Nanjing 196
Foggia 170
Ashburn 164
Santa Clara 156
Princeton 129
Wilmington 129
Singapore 122
Beijing 117
Ann Arbor 84
Nanchang 82
New York 72
San Mateo 64
Helsinki 52
Shenyang 49
Kunming 43
Jiaxing 41
Boardman 40
Hebei 39
Woodbridge 39
Los Angeles 34
Tianjin 33
Des Moines 31
Brussels 30
Seattle 30
Bari 27
Changsha 26
Jinan 26
Shanghai 25
Guangzhou 24
Ningbo 22
Rome 22
Hilden 21
Pune 20
Brno 19
Zhengzhou 17
Hangzhou 16
London 16
Lanzhou 14
Munich 14
Changchun 13
Redwood City 13
Ho Chi Minh City 12
Taizhou 12
Kuala Lumpur 11
Hanover 10
Chengdu 9
Lima 9
Manfredonia 9
Nuremberg 9
Fuzhou 8
Jakarta 8
Milan 8
Orange 8
Prague 8
Kraków 7
Naples 6
Polska 6
Trieste 6
Bitonto 5
Cedar Knolls 5
Chicago 5
Frankfurt am Main 5
La Spezia 5
Napoli 5
Olomouc 5
Sydney 5
Trujillo 5
Vilnius 5
Washington 5
Winnipeg 5
Wuhan 5
Bengaluru 4
Bologna 4
Béjaïa 4
Council Bluffs 4
Falkenstein 4
Haikou 4
Jinhua 4
Kathmandu 4
Modugno 4
Santiago 4
Taiping 4
Toronto 4
Vienna 4
Wuxi 4
Auburn Hills 3
Bogor 3
Borås 3
Campinas 3
Chennai 3
Chihuahua City 3
Davao City 3
Faisalabad 3
Hanoi 3
Totale 5.902
Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 250
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 131
A study on quality loss of minimally processed grapes as affected by film packaging 114
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 112
Viability of Lactobacillus reuteri in fruit juices 107
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 102
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 102
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 101
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 101
Comparison of direct microbial count for planktonic and sessile enumeration 100
Biopreservation of Fresh Fish Fillets 99
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 98
Microbial biofilms in the food industry: only negative implications?" 97
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 97
Survival of planktonic and sessile Acetobacter cerevisiae 95
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 93
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 93
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 92
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 91
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. 90
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 90
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 90
Antimicrobial Activity of Lemon Extract 90
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 90
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 89
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 89
Studio dell'attività antimicrobica di un composto naturale: il timolo 88
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 87
Effect of lemon extract on foodborne microorganisms. 86
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 85
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 84
Food spoilage and safety: Some Key- concepts 84
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 84
Combined effect of MAP and active compounds on fresh blue fish burger. 83
A study on the antimicrobial activity of thymol intended as a natural preservative 83
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 82
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 82
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 82
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 81
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 80
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 80
The Impact of Biofilms on Food Spoilage 80
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 80
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 79
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 79
Selection of autochthonous strains as starter cultures for fermented fish products 79
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 79
Fresh-cut fruits preservation: current status and emerging technologies. 78
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 78
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. 77
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 77
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 77
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 76
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 76
Approaches to Removal and Killing of Salmonella Spp. Biofilms 76
Natural compounds to preserve fresh fish hamburger 73
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 73
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 70
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 69
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 69
Functional starter cultures for meat: a case study on technological and probiotic characterization 68
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 68
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 68
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 67
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 67
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 67
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 65
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 65
Food spoilage and safety: Some Key- concepts 64
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 64
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 63
Use of design of experiments to optimize the production of microbial probiotic biofilms 63
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 63
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 62
Microbiological quality of “torcinello” 61
Rimozione di biofilm di Salmonella spp. 59
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 59
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 59
Effects of nutritional and environmental conditions on Salmonella spp. biofilm formation. 58
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 58
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 58
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 58
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 57
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 55
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 55
Risk Assessment and Food Safety Objectives. 54
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 54
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 54
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 53
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 53
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 53
Inhibition of spoiling yeasts of fruit juices through citrus extracts 52
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 52
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) 51
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 49
Modelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheese 45
Comparison of direct microbial count for planktonic and sessile enumeration 45
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 45
Fish loss/waste and low-value fish challenges: State of art, advances, and perspectives 44
Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components 42
Totale 7.696
Categoria #
all - tutte 54.679
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 54.679


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020343 0 0 0 0 0 0 0 23 150 21 132 17
2020/2021832 111 8 101 8 104 26 104 48 181 111 15 15
2021/2022697 70 6 7 4 44 15 30 78 97 111 31 204
2022/20233.002 257 160 136 127 127 287 14 213 1.519 16 66 80
2023/2024639 82 54 29 23 65 192 8 41 6 27 2 110
2024/20251.195 122 16 59 127 102 382 339 48 0 0 0 0
Totale 9.181