IRIS
SPERANZA, BARBARA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 4.213
NA - Nord America 3.985
AS - Asia 3.505
SA - Sud America 617
AF - Africa 94
Continente sconosciuto - Info sul continente non disponibili 16
OC - Oceania 11
Totale 12.441
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.899
IE - Irlanda 1.343
CN - Cina 1.271
SG - Singapore 1.154
UA - Ucraina 636
SE - Svezia 573
BR - Brasile 484
IT - Italia 455
RU - Federazione Russa 386
HK - Hong Kong 332
VN - Vietnam 221
DE - Germania 217
TR - Turchia 180
FI - Finlandia 161
IN - India 132
FR - Francia 119
GB - Regno Unito 84
CZ - Repubblica Ceca 40
AR - Argentina 39
CA - Canada 36
MX - Messico 36
DZ - Algeria 32
PL - Polonia 32
BE - Belgio 31
EC - Ecuador 28
ID - Indonesia 27
BD - Bangladesh 26
MT - Malta 24
MY - Malesia 24
IQ - Iraq 23
PH - Filippine 22
ES - Italia 21
PK - Pakistan 21
NL - Olanda 20
AT - Austria 18
ZA - Sudafrica 17
CO - Colombia 16
PE - Perù 16
EU - Europa 12
AU - Australia 11
VE - Venezuela 11
EG - Egitto 10
JP - Giappone 10
CL - Cile 9
LT - Lituania 9
PY - Paraguay 9
GR - Grecia 7
AZ - Azerbaigian 6
IL - Israele 6
RO - Romania 6
SA - Arabia Saudita 6
UZ - Uzbekistan 6
KE - Kenya 5
NO - Norvegia 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
CH - Svizzera 4
HR - Croazia 4
IR - Iran 4
KZ - Kazakistan 4
MA - Marocco 4
NG - Nigeria 4
TN - Tunisia 4
UY - Uruguay 4
AL - Albania 3
BB - Barbados 3
CR - Costa Rica 3
GA - Gabon 3
JM - Giamaica 3
JO - Giordania 3
OM - Oman 3
PT - Portogallo 3
TH - Thailandia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AO - Angola 2
BH - Bahrain 2
CI - Costa d'Avorio 2
CM - Camerun 2
GH - Ghana 2
HU - Ungheria 2
KR - Corea 2
LV - Lettonia 2
NI - Nicaragua 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
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
Totale 12.435
Salva come PNG Salva come JPEG
Città #
Dublin 1.340
Chandler 542
Singapore 536
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 94
The Dalles 94
Moscow 91
Ho Chi Minh City 86
Ann Arbor 84
Munich 83
Nanchang 82
San Mateo 64
Los Angeles 62
Helsinki 54
Shenyang 49
Turku 44
Kunming 43
Jiaxing 41
Boardman 40
Hanoi 40
Hebei 39
São Paulo 39
Woodbridge 39
Bari 35
Seattle 33
Tianjin 33
Brussels 31
Des Moines 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
Da Nang 12
Milan 12
Prague 12
Taizhou 12
Haiphong 11
Kuala Lumpur 11
Lima 11
Manfredonia 11
Hanover 10
Quito 10
Boston 9
Chengdu 9
Jakarta 9
Johannesburg 9
Phoenix 9
Toronto 9
Bologna 8
Brasília 8
Fuzhou 8
Guayaquil 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
Biên Hòa 6
Totale 7.718
Salva come PNG Salva come JPEG
Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 284
A study on quality loss of minimally processed grapes as affected by film packaging 156
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. 135
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 129
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 129
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 129
Viability of Lactobacillus reuteri in fruit juices 127
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 124
Biopreservation of Fresh Fish Fillets 123
Comparison of direct microbial count for planktonic and sessile enumeration 123
A study on the antimicrobial activity of thymol intended as a natural preservative 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
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 121
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 121
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 120
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 120
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 119
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 119
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 118
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 118
Survival of planktonic and sessile Acetobacter cerevisiae 117
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 117
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 115
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 115
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 115
Microbial biofilms in the food industry: only negative implications?" 114
Antimicrobial Activity of Lemon Extract 113
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 112
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 111
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 111
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 111
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 111
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 110
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. 109
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. 104
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 101
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
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. 99
Selection of autochthonous strains as starter cultures for fermented fish products 99
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 99
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 98
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 98
Approaches to Removal and Killing of Salmonella Spp. Biofilms 98
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 98
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 98
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 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 97
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 97
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 95
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 95
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 95
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 94
Microbiological quality of “torcinello” 94
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 93
Fresh-cut fruits preservation: current status and emerging technologies. 92
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 92
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 92
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 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
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 88
Functional starter cultures for meat: a case study on technological and probiotic characterization 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
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) 84
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 83
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 83
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 80
Use of design of experiments to optimize the production of microbial probiotic biofilms 79
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 79
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 78
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 78
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives 77
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
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 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 76
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 76
Rimozione di biofilm di Salmonella spp. 75
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 74
Effects of nutritional and environmental conditions on Salmonella spp. biofilm formation. 73
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 73
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 10.161
Salva come PNG Salva come JPEG
Categoria #
all - tutte 75.931
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 75.931
Salva come PNG Salva come JPEG


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
2025/20262.352 350 406 569 688 234 105 0 0 0 0 0 0
Totale 13.011