IRIS
SPERANZA, BARBARA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 3.447
NA - Nord America 2.930
AS - Asia 1.474
AF - Africa 48
SA - Sud America 38
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 10
Totale 7.961
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.912
IE - Irlanda 1.350
CN - Cina 957
UA - Ucraina 624
SE - Svezia 572
IT - Italia 385
TR - Turchia 158
SG - Singapore 140
FR - Francia 112
DE - Germania 107
FI - Finlandia 107
IN - India 107
GB - Regno Unito 50
CZ - Repubblica Ceca 36
DZ - Algeria 30
BE - Belgio 28
MY - Malesia 23
PH - Filippine 19
VN - Vietnam 19
PL - Polonia 17
PE - Perù 14
CA - Canada 12
EU - Europa 12
PK - Pakistan 12
AU - Australia 10
ID - Indonesia 10
CO - Colombia 9
ES - Italia 8
BR - Brasile 7
CL - Cile 7
GR - Grecia 7
RU - Federazione Russa 7
LT - Lituania 6
MX - Messico 6
RO - Romania 6
AT - Austria 5
HK - Hong Kong 4
HR - Croazia 4
IL - Israele 4
IR - Iran 4
NG - Nigeria 4
NP - Nepal 4
EG - Egitto 3
GA - Gabon 3
NO - Norvegia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CH - Svizzera 2
CM - Camerun 2
GH - Ghana 2
IQ - Iraq 2
JP - Giappone 2
NL - Olanda 2
PT - Portogallo 2
SA - Arabia Saudita 2
SI - Slovenia 2
TH - Thailandia 2
BG - Bulgaria 1
DK - Danimarca 1
EC - Ecuador 1
HU - Ungheria 1
KG - Kirghizistan 1
MA - Marocco 1
PS - Palestinian Territory 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TW - Taiwan 1
TZ - Tanzania 1
UG - Uganda 1
ZA - Sudafrica 1
Totale 7.961
Salva come PNG Salva come JPEG
Città #
Dublin 1.350
Chandler 547
Jacksonville 438
Nyköping 434
Dearborn 302
Nanjing 196
Foggia 170
Ashburn 161
Princeton 130
Wilmington 129
Beijing 115
Singapore 86
Ann Arbor 84
Nanchang 82
New York 72
San Mateo 64
Shenyang 48
Helsinki 44
Kunming 43
Jiaxing 41
Boardman 40
Hebei 39
Woodbridge 39
Los Angeles 33
Des Moines 32
Tianjin 32
Seattle 30
Bari 28
Brussels 28
Changsha 26
Jinan 26
Shanghai 24
Guangzhou 22
Ningbo 22
Rome 22
Hilden 21
Pune 20
Brno 19
Zhengzhou 17
Hangzhou 16
Lanzhou 14
Munich 14
Changchun 13
Redwood City 13
Ho Chi Minh City 12
London 12
Taizhou 12
Kuala Lumpur 11
Hanover 10
Chengdu 9
Lima 9
Fuzhou 8
Milan 8
Orange 8
Prague 8
Kraków 7
Naples 6
Olomouc 6
Polska 6
Trieste 6
Bitonto 5
Cedar Knolls 5
Chicago 5
La Spezia 5
Napoli 5
Sydney 5
Trujillo 5
Vilnius 5
Washington 5
Winnipeg 5
Wuhan 5
Bengaluru 4
Bologna 4
Béjaïa 4
Haikou 4
Jinhua 4
Kathmandu 4
Modugno 4
Santiago 4
Taiping 4
Wuxi 4
Auburn Hills 3
Bogor 3
Borås 3
Campinas 3
Chennai 3
Chihuahua City 3
Davao City 3
Faisalabad 3
Hanoi 3
Jakarta 3
Latina 3
Long Thanh 3
Lucknow 3
Melito di Napoli 3
Mola Di Bari 3
Monreale 3
Petaling Jaya 3
Redmond 3
San Giovanni Rotondo 3
Totale 5.416
Salva come PNG Salva come JPEG
Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 245
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 127
A study on quality loss of minimally processed grapes as affected by film packaging 111
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 108
Viability of Lactobacillus reuteri in fruit juices 102
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 97
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 97
Comparison of direct microbial count for planktonic and sessile enumeration 96
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 95
Microbial biofilms in the food industry: only negative implications?" 94
Biopreservation of Fresh Fish Fillets 94
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 94
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 93
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 92
Survival of planktonic and sessile Acetobacter cerevisiae 91
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 89
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 87
Antimicrobial Activity of Lemon Extract 87
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 87
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 87
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. 86
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 86
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 86
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 86
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 85
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 85
Studio dell'attività antimicrobica di un composto naturale: il timolo 85
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 83
Effect of lemon extract on foodborne microorganisms. 82
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 82
Food spoilage and safety: Some Key- concepts 80
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 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 79
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 78
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 77
Combined effect of MAP and active compounds on fresh blue fish burger. 77
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 76
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 76
The Impact of Biofilms on Food Spoilage 76
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 76
Selection of autochthonous strains as starter cultures for fermented fish products 75
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 75
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 74
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 74
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 74
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 74
A study on the antimicrobial activity of thymol intended as a natural preservative 73
Fresh-cut fruits preservation: current status and emerging technologies. 73
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 73
Approaches to Removal and Killing of Salmonella Spp. Biofilms 73
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 73
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 72
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. 72
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 72
Natural compounds to preserve fresh fish hamburger 70
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 70
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 68
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 67
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
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 65
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 65
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 64
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 64
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 63
Functional starter cultures for meat: a case study on technological and probiotic characterization 62
Use of design of experiments to optimize the production of microbial probiotic biofilms 62
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 60
Food spoilage and safety: Some Key- concepts 59
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 59
Microbiological quality of “torcinello” 58
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 58
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 58
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 58
Effects of nutritional and environmental conditions on Salmonella spp. biofilm formation. 57
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 57
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 57
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 55
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 54
Rimozione di biofilm di Salmonella spp. 53
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 52
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 52
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 52
Risk Assessment and Food Safety Objectives. 51
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 51
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 51
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 51
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 50
Inhibition of spoiling yeasts of fruit juices through citrus extracts 50
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 50
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 49
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 48
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 47
Removal ability and the resistance to cinnamic and vanillic acids by fungi. 45
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) 45
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 45
Modelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheese 41
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 41
Comparison of direct microbial count for planktonic and sessile enumeration 40
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 39
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits 36
Totale 7.235
Salva come PNG Salva come JPEG
Categoria #
all - tutte 49.786
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 49.786
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020960 0 0 0 0 161 186 270 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
2024/2025402 123 16 59 127 77 0 0 0 0 0 0 0
Totale 8.432