IRIS
SPERANZA, BARBARA
 Distribuzione geografica
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Continente #
NA - Nord America 5.329
EU - Europa 4.933
AS - Asia 3.933
SA - Sud America 666
AF - Africa 123
Continente sconosciuto - Info sul continente non disponibili 16
OC - Oceania 16
Totale 15.016
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Nazione #
US - Stati Uniti d'America 5.214
CN - Cina 1.365
IE - Irlanda 1.343
SG - Singapore 1.327
RU - Federazione Russa 810
UA - Ucraina 640
SE - Svezia 574
BR - Brasile 511
IT - Italia 501
HK - Hong Kong 364
FR - Francia 289
VN - Vietnam 269
DE - Germania 243
TR - Turchia 184
FI - Finlandia 164
IN - India 152
GB - Regno Unito 100
AR - Argentina 47
CA - Canada 46
MX - Messico 46
CZ - Repubblica Ceca 40
PL - Polonia 38
DZ - Algeria 34
BD - Bangladesh 33
ID - Indonesia 32
IQ - Iraq 32
BE - Belgio 31
EC - Ecuador 31
NL - Olanda 26
PK - Pakistan 26
ES - Italia 25
PH - Filippine 25
MT - Malta 24
MY - Malesia 24
ZA - Sudafrica 24
AT - Austria 18
CO - Colombia 17
PE - Perù 17
AU - Australia 16
JP - Giappone 15
VE - Venezuela 14
EG - Egitto 13
EU - Europa 12
CL - Cile 11
PY - Paraguay 11
SA - Arabia Saudita 11
UZ - Uzbekistan 11
TN - Tunisia 10
GR - Grecia 9
LT - Lituania 9
NO - Norvegia 9
AZ - Azerbaigian 8
JO - Giordania 7
MA - Marocco 7
RO - Romania 7
CR - Costa Rica 6
HR - Croazia 6
IL - Israele 6
KE - Kenya 6
NG - Nigeria 6
TH - Thailandia 6
NP - Nepal 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
BB - Barbados 4
CH - Svizzera 4
IR - Iran 4
JM - Giamaica 4
KZ - Kazakistan 4
LV - Lettonia 4
PT - Portogallo 4
UY - Uruguay 4
AO - Angola 3
BO - Bolivia 3
CM - Camerun 3
GA - Gabon 3
NI - Nicaragua 3
OM - Oman 3
SY - Repubblica araba siriana 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CI - Costa d'Avorio 2
GH - Ghana 2
HU - Ungheria 2
KR - Corea 2
PA - Panama 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
BS - Bahamas 1
CG - Congo 1
DK - Danimarca 1
ET - Etiopia 1
GE - Georgia 1
KG - Kirghizistan 1
Totale 15.001
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Città #
Dublin 1.340
San Jose 1.030
Singapore 620
Chandler 542
Ashburn 464
Jacksonville 436
Nyköping 429
Hong Kong 361
Beijing 348
Dearborn 302
Dallas 228
Nanjing 196
Santa Clara 173
Foggia 170
Lauterbourg 137
Princeton 129
Wilmington 129
Moscow 119
The Dalles 118
Ho Chi Minh City 102
New York 100
Ann Arbor 84
Munich 83
Nanchang 82
San Mateo 64
Los Angeles 62
Helsinki 57
Hanoi 49
Shenyang 49
Turku 44
Kunming 43
Jiaxing 41
Boardman 40
São Paulo 40
Hebei 39
Woodbridge 39
Bari 38
Tianjin 34
Council Bluffs 33
Seattle 33
Des Moines 32
Brussels 31
Shanghai 27
Changsha 26
Jinan 26
London 26
Brooklyn 25
Rome 25
Guangzhou 24
Msida 24
Frankfurt am Main 22
Ningbo 22
Hilden 21
Pune 20
Brno 19
Nuremberg 19
Paris 19
Warsaw 18
Zhengzhou 17
Hangzhou 16
Orem 16
Amsterdam 14
Chicago 14
Da Nang 14
Lanzhou 14
Changchun 13
Chennai 13
Falkenstein 13
Haiphong 13
Johannesburg 13
Milan 13
Redwood City 13
San Francisco 13
Lima 12
Montreal 12
Prague 12
Taizhou 12
Jakarta 11
Kuala Lumpur 11
Manchester 11
Manfredonia 11
Tokyo 11
Boston 10
Hanover 10
Hillsboro 10
Mexico City 10
Phoenix 10
Quito 10
Toronto 10
Baghdad 9
Chengdu 9
Guayaquil 9
Stockholm 9
Tashkent 9
Biên Hòa 8
Bologna 8
Brasília 8
Charlotte 8
Curitiba 8
Fuzhou 8
Totale 9.328
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 300
A study on quality loss of minimally processed grapes as affected by film packaging 175
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 165
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 163
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 149
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 148
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 144
A study on the antimicrobial activity of thymol intended as a natural preservative 143
Viability of Lactobacillus reuteri in fruit juices 143
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 142
Biopreservation of Fresh Fish Fillets 140
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 140
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 137
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 137
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 136
Comparison of direct microbial count for planktonic and sessile enumeration 135
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 135
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 134
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 134
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 133
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 133
Survival of planktonic and sessile Acetobacter cerevisiae 132
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 132
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 132
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 131
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 130
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 130
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 130
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 128
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 128
Microbial biofilms in the food industry: only negative implications?" 126
Antimicrobial Activity of Lemon Extract 126
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. 124
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 124
Studio dell'attività antimicrobica di un composto naturale: il timolo 124
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 123
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 123
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 121
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 118
The Impact of Biofilms on Food Spoilage 117
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 117
Effect of lemon extract on foodborne microorganisms. 114
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 114
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 114
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 113
Combined effect of MAP and active compounds on fresh blue fish burger. 113
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. 113
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 113
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 113
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 113
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 113
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 113
Microbiological quality of “torcinello” 112
Food spoilage and safety: Some Key- concepts 111
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 111
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 110
Selection of autochthonous strains as starter cultures for fermented fish products 110
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 110
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives 109
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 109
Approaches to Removal and Killing of Salmonella Spp. Biofilms 109
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) 109
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 108
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 107
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 107
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 107
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 105
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 105
Fresh-cut fruits preservation: current status and emerging technologies. 104
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 102
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 102
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 101
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 100
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 99
Natural compounds to preserve fresh fish hamburger 98
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 98
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 98
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 97
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 96
Functional starter cultures for meat: a case study on technological and probiotic characterization 96
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 94
Psycho-Microbiology, a New Frontier for Probiotics: An Exploratory Overview 94
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 94
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 94
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 94
Use of design of experiments to optimize the production of microbial probiotic biofilms 92
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 90
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 90
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 90
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 90
A narrative review on the use of probiotics in several diseases. Evidence and perspectives 89
Food spoilage and safety: Some Key- concepts 89
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits 89
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 88
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 88
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 87
Optimizing liquid smoke conditions for the production and preservation of innovative fish products 85
Rimozione di biofilm di Salmonella spp. 85
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 84
Comparison of direct microbial count for planktonic and sessile enumeration 84
Totale 11.648
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Categoria #
all - tutte 81.706
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 81.706
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202130 0 0 0 0 0 0 0 0 0 0 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
2025/20264.975 350 406 569 688 234 197 988 618 441 413 71 0
Totale 15.634