IRIS
SPERANZA, BARBARA
 Distribuzione geografica
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Continente #
EU - Europa 3678
NA - Nord America 2433
AS - Asia 1099
AF - Africa 33
SA - Sud America 24
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 5
Totale 7286
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Nazione #
US - Stati Uniti d'America 2419
IE - Irlanda 1566
CN - Cina 787
UA - Ucraina 624
SE - Svezia 574
IT - Italia 339
BE - Belgio 166
TR - Turchia 156
FR - Francia 111
FI - Finlandia 102
DE - Germania 92
IN - India 80
GB - Regno Unito 39
MY - Malesia 20
DZ - Algeria 18
PL - Polonia 17
EU - Europa 12
CA - Canada 11
PK - Pakistan 11
PE - Perù 9
VN - Vietnam 8
GR - Grecia 7
PH - Filippine 7
RU - Federazione Russa 7
SG - Singapore 7
CO - Colombia 6
RO - Romania 6
AT - Austria 5
AU - Australia 5
BR - Brasile 5
ID - Indonesia 5
ES - Italia 4
HR - Croazia 4
IR - Iran 4
NG - Nigeria 4
NP - Nepal 4
CL - Cile 3
EG - Egitto 3
GA - Gabon 3
MX - Messico 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CM - Camerun 2
CZ - Repubblica Ceca 2
IQ - Iraq 2
NL - Olanda 2
NO - Norvegia 2
SA - Arabia Saudita 2
SI - Slovenia 2
BG - Bulgaria 1
CH - Svizzera 1
DK - Danimarca 1
EC - Ecuador 1
HK - Hong Kong 1
HU - Ungheria 1
JP - Giappone 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TW - Taiwan 1
TZ - Tanzania 1
UG - Uganda 1
ZA - Sudafrica 1
Totale 7286
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Città #
Dublin 1566
Chandler 555
Jacksonville 438
Nyköping 437
Dearborn 302
Nanjing 194
Foggia 168
Brussels 166
Princeton 130
Wilmington 129
Beijing 108
Ann Arbor 84
Nanchang 82
San Mateo 64
Shenyang 48
Kunming 43
Hebei 39
Helsinki 39
Woodbridge 39
Jiaxing 35
Des Moines 32
Tianjin 32
Changsha 26
Jinan 26
Boardman 23
Ningbo 22
Hilden 21
Rome 20
Zhengzhou 17
Hangzhou 16
Lanzhou 14
Changchun 13
Redwood City 13
Taizhou 12
Ashburn 11
Bari 11
Hanover 11
Guangzhou 10
Kuala Lumpur 9
Lima 9
New York 9
Orange 8
Fuzhou 7
Kraków 7
Shanghai 7
Cedar Knolls 6
Chengdu 6
Los Angeles 6
Naples 6
Polska 6
Trieste 6
Bitonto 5
London 5
Napoli 5
Winnipeg 5
Béjaïa 4
Frankfurt am Main 4
Haikou 4
Kathmandu 4
Milan 4
Modugno 4
Taiping 4
Auburn Hills 3
Borås 3
Campinas 3
Faisalabad 3
Hanoi 3
Jakarta 3
La Spezia 3
Long Thanh 3
Lucknow 3
Mola Di Bari 3
Monreale 3
Petaling Jaya 3
Redmond 3
San Giovanni Rotondo 3
Seattle 3
Shaoxing 3
Suez 3
Verona 3
Ahmedabad 2
Angeles City 2
Augusta 2
Bonn 2
Buffalo 2
Castenaso 2
Chicago 2
Como 2
Galati 2
Giovinazzo 2
Gravina In Puglia 2
Hyderabad 2
Istanbul 2
Kolkata 2
La Canada Flintridge 2
Leawood 2
Lubon 2
Mountain View 2
Murfreesboro 2
Norwalk 2
Totale 5230
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 206
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 105
A study on quality loss of minimally processed grapes as affected by film packaging 96
Viability of Lactobacillus reuteri in fruit juices 96
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 96
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 92
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 92
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 92
Comparison of direct microbial count for planktonic and sessile enumeration 91
Biopreservation of Fresh Fish Fillets 89
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 89
Survival of planktonic and sessile Acetobacter cerevisiae 88
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 87
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 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
Microbial biofilms in the food industry: only negative implications?" 83
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 82
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 82
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 82
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. 81
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 81
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 81
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 80
Studio dell'attività antimicrobica di un composto naturale: il timolo 80
Effect of lemon extract on foodborne microorganisms. 79
Food spoilage and safety: Some Key- concepts 78
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 77
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 76
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 76
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 75
Antimicrobial Activity of Lemon Extract 75
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 75
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 75
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 75
Combined effect of MAP and active compounds on fresh blue fish burger. 74
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 74
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 73
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 72
A study on the antimicrobial activity of thymol intended as a natural preservative 71
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 71
Selection of autochthonous strains as starter cultures for fermented fish products 71
Approaches to Removal and Killing of Salmonella Spp. Biofilms 71
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 70
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 70
Fresh-cut fruits preservation: current status and emerging technologies. 69
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 69
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 68
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 67
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 66
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. 66
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 65
null 64
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 64
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 64
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 63
Natural compounds to preserve fresh fish hamburger 62
Functional starter cultures for meat: a case study on technological and probiotic characterization 62
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 61
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 61
The Impact of Biofilms on Food Spoilage 61
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 61
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 60
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 58
Use of design of experiments to optimize the production of microbial probiotic biofilms 58
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 58
Effects of nutritional and environmental conditions on Salmonella spp. biofilm formation. 54
Microbiological quality of “torcinello” 54
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 54
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 54
Rimozione di biofilm di Salmonella spp. 53
Food spoilage and safety: Some Key- concepts 52
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 52
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 52
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 52
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 52
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 52
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 50
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 50
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 50
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 49
Risk Assessment and Food Safety Objectives. 48
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 48
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 48
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 48
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 48
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 48
Inhibition of spoiling yeasts of fruit juices through citrus extracts 46
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 46
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 46
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 46
Modelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheese 43
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 42
Removal ability and the resistance to cinnamic and vanillic acids by fungi. 41
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 41
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 40
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) 39
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 37
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 36
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 33
Totale 6717
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Categoria #
all - tutte 23130
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 23130
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/20185 0000 00 00 0005
2018/2019681 0181412 227103 14211 17928100
2019/20201391 2251087919 161186 27023 1502113217
2020/2021841 111101028 10526 10550 1821121515
2021/2022700 70674 4415 3078 9711231206
2022/20233340 262163140133 131295 16294 1757171320
Totale 7697