IRIS
SPERANZA, BARBARA
 Distribuzione geografica
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Continente #
EU - Europa 4.211
NA - Nord America 3.977
AS - Asia 3.447
SA - Sud America 606
AF - Africa 86
Continente sconosciuto - Info sul continente non disponibili 16
OC - Oceania 11
Totale 12.354
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Nazione #
US - Stati Uniti d'America 3.895
IE - Irlanda 1.343
CN - Cina 1.270
SG - Singapore 1.153
UA - Ucraina 636
SE - Svezia 573
BR - Brasile 474
IT - Italia 455
RU - Federazione Russa 385
HK - Hong Kong 332
DE - Germania 217
VN - Vietnam 182
TR - Turchia 180
FI - Finlandia 161
IN - India 129
FR - Francia 119
GB - Regno Unito 84
CZ - Repubblica Ceca 40
AR - Argentina 38
CA - Canada 36
MX - Messico 35
PL - Polonia 32
BE - Belgio 31
DZ - Algeria 31
EC - Ecuador 28
ID - Indonesia 27
BD - Bangladesh 25
MT - Malta 24
MY - Malesia 24
PH - Filippine 22
ES - Italia 21
NL - Olanda 20
IQ - Iraq 19
PK - Pakistan 19
AT - Austria 18
CO - Colombia 16
PE - Perù 16
ZA - Sudafrica 15
EU - Europa 12
AU - Australia 11
VE - Venezuela 11
JP - Giappone 10
CL - Cile 9
EG - Egitto 9
LT - Lituania 9
PY - Paraguay 9
GR - Grecia 7
IL - Israele 6
RO - Romania 6
SA - Arabia Saudita 6
UZ - Uzbekistan 6
NO - Norvegia 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
CH - Svizzera 4
HR - Croazia 4
IR - Iran 4
NG - Nigeria 4
TN - Tunisia 4
UY - Uruguay 4
AZ - Azerbaigian 3
BB - Barbados 3
GA - Gabon 3
JM - Giamaica 3
JO - Giordania 3
KZ - Kazakistan 3
MA - Marocco 3
PT - Portogallo 3
TH - Thailandia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AL - Albania 2
AO - Angola 2
BH - Bahrain 2
CI - Costa d'Avorio 2
CM - Camerun 2
CR - Costa Rica 2
GH - Ghana 2
HU - Ungheria 2
KE - Kenya 2
KR - Corea 2
LV - Lettonia 2
RS - Serbia 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
XK - ???statistics.table.value.countryCode.XK??? 2
AM - Armenia 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BS - Bahamas 1
DK - Danimarca 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MU - Mauritius 1
MZ - Mozambico 1
NA - Namibia 1
NI - Nicaragua 1
OM - Oman 1
Totale 12.349
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Città #
Dublin 1.340
Chandler 542
Singapore 535
Jacksonville 436
Nyköping 429
Ashburn 373
Hong Kong 329
Beijing 320
Dearborn 302
Dallas 225
Nanjing 196
Foggia 170
Santa Clara 165
Princeton 129
Wilmington 129
New York 93
The Dalles 92
Moscow 91
Ann Arbor 84
Munich 83
Nanchang 82
Ho Chi Minh City 75
San Mateo 64
Los Angeles 62
Helsinki 54
Shenyang 49
Turku 44
Kunming 43
Jiaxing 41
Boardman 40
Hebei 39
São Paulo 39
Woodbridge 39
Bari 35
Seattle 33
Tianjin 33
Brussels 31
Des Moines 31
Hanoi 31
Changsha 26
Jinan 26
Brooklyn 25
Shanghai 25
Guangzhou 24
London 24
Msida 24
Rome 23
Ningbo 22
Hilden 21
Pune 20
Brno 19
Zhengzhou 17
Hangzhou 16
Lanzhou 14
Nuremberg 14
Changchun 13
Chicago 13
Council Bluffs 13
Falkenstein 13
Redwood City 13
San Francisco 13
Warsaw 13
Amsterdam 12
Milan 12
Prague 12
Taizhou 12
Da Nang 11
Kuala Lumpur 11
Lima 11
Manfredonia 11
Hanover 10
Quito 10
Boston 9
Chengdu 9
Jakarta 9
Phoenix 9
Toronto 9
Bologna 8
Brasília 8
Fuzhou 8
Guayaquil 8
Haiphong 8
Johannesburg 8
Mexico City 8
Montreal 8
Orange 8
Rio de Janeiro 8
Stockholm 8
Tokyo 8
Vienna 8
Belo Horizonte 7
Charlotte 7
Chennai 7
Curitiba 7
Frankfurt am Main 7
Kraków 7
Naples 7
Salvador 7
Washington 7
Campinas 6
Totale 7.689
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 283
A study on quality loss of minimally processed grapes as affected by film packaging 155
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 149
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 134
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 130
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 128
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 128
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 128
Viability of Lactobacillus reuteri in fruit juices 127
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 123
Biopreservation of Fresh Fish Fillets 122
Comparison of direct microbial count for planktonic and sessile enumeration 122
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 122
A study on the antimicrobial activity of thymol intended as a natural preservative 121
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 120
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 120
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 120
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 119
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 118
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 118
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 117
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 117
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 115
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 115
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 114
Microbial biofilms in the food industry: only negative implications?" 114
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 114
Survival of planktonic and sessile Acetobacter cerevisiae 113
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 111
Antimicrobial Activity of Lemon Extract 111
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 111
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 110
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 110
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 110
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 109
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. 108
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 105
Combined effect of MAP and active compounds on fresh blue fish burger. 104
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 103
Studio dell'attività antimicrobica di un composto naturale: il timolo 103
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 102
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 100
Food spoilage and safety: Some Key- concepts 100
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 100
The Impact of Biofilms on Food Spoilage 100
Effect of lemon extract on foodborne microorganisms. 99
Selection of autochthonous strains as starter cultures for fermented fish products 99
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. 98
Approaches to Removal and Killing of Salmonella Spp. Biofilms 98
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 98
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 97
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 97
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 97
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 97
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 97
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 96
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 96
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 95
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 94
Microbiological quality of “torcinello” 94
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 94
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 94
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 93
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 92
Fresh-cut fruits preservation: current status and emerging technologies. 91
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 90
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 90
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 89
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 88
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 88
Functional starter cultures for meat: a case study on technological and probiotic characterization 87
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 87
Natural compounds to preserve fresh fish hamburger 86
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 85
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 85
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 84
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 83
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) 83
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 82
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 81
Food spoilage and safety: Some Key- concepts 80
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 79
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 78
Use of design of experiments to optimize the production of microbial probiotic biofilms 78
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 78
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 78
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 77
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 77
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives 76
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 76
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 75
Rimozione di biofilm di Salmonella spp. 75
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 74
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 73
Effects of nutritional and environmental conditions on Salmonella spp. biofilm formation. 73
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 72
Industrial validation of a promising functional strain of Lactobacillus plantarum to improve the quality of Italian sausages 72
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 68
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits 68
Risk Assessment and Food Safety Objectives. 67
Totale 10.101
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Categoria #
all - tutte 75.591
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 75.591
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021500 0 0 0 0 0 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
2024/20252.673 122 16 59 127 102 380 337 118 648 151 326 287
2025/20262.265 350 406 569 688 234 18 0 0 0 0 0 0
Totale 12.924