IRIS
SPERANZA, BARBARA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.840
EU - Europa 5.045
AS - Asia 4.015
SA - Sud America 704
Continente sconosciuto - Info sul continente non disponibili 657
AF - Africa 135
OC - Oceania 17
Totale 17.413
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.635
CN - Cina 1.388
IE - Irlanda 1.344
SG - Singapore 1.343
RU - Federazione Russa 810
UA - Ucraina 640
SE - Svezia 574
IT - Italia 573
BR - Brasile 539
HK - Hong Kong 372
FR - Francia 292
VN - Vietnam 270
DE - Germania 243
TR - Turchia 185
FI - Finlandia 164
IN - India 154
GB - Regno Unito 122
CA - Canada 102
MX - Messico 50
AR - Argentina 49
ID - Indonesia 47
BD - Bangladesh 41
CZ - Repubblica Ceca 40
DZ - Algeria 39
PL - Polonia 38
IQ - Iraq 34
EC - Ecuador 33
BE - Belgio 31
ES - Italia 28
NL - Olanda 28
PK - Pakistan 27
MY - Malesia 25
PH - Filippine 25
ZA - Sudafrica 25
MT - Malta 24
CO - Colombia 19
AT - Austria 18
PE - Perù 18
AU - Australia 16
JP - Giappone 16
VE - Venezuela 16
EG - Egitto 15
CR - Costa Rica 13
EU - Europa 12
TN - Tunisia 12
CL - Cile 11
PY - Paraguay 11
SA - Arabia Saudita 11
UZ - Uzbekistan 11
GR - Grecia 10
LT - Lituania 10
NO - Norvegia 9
AZ - Azerbaigian 8
GT - Guatemala 7
IL - Israele 7
JO - Giordania 7
MA - Marocco 7
RO - Romania 7
AL - Albania 6
HR - Croazia 6
JM - Giamaica 6
KE - Kenya 6
NG - Nigeria 6
NI - Nicaragua 6
PT - Portogallo 6
TH - Thailandia 6
IR - Iran 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
BB - Barbados 4
BO - Bolivia 4
CH - Svizzera 4
HN - Honduras 4
KZ - Kazakistan 4
LV - Lettonia 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
AO - Angola 3
CI - Costa d'Avorio 3
CM - Camerun 3
GA - Gabon 3
OM - Oman 3
SY - Repubblica araba siriana 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BH - Bahrain 2
CW - ???statistics.table.value.countryCode.CW??? 2
GH - Ghana 2
HU - Ungheria 2
KR - Corea 2
PA - Panama 2
PR - Porto Rico 2
RS - Serbia 2
SC - Seychelles 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
SV - El Salvador 2
XK - ???statistics.table.value.countryCode.XK??? 2
AM - Armenia 1
BG - Bulgaria 1
Totale 16.749
Salva come PNG Salva come JPEG
Città #
Dublin 1.340
San Jose 1.281
Singapore 632
Ashburn 561
Chandler 542
Jacksonville 439
Nyköping 429
Hong Kong 368
Beijing 363
Dearborn 302
Dallas 245
Santa Clara 215
Council Bluffs 213
Nanjing 196
Foggia 173
Columbus 160
Lauterbourg 137
Princeton 131
Wilmington 130
Moscow 119
The Dalles 118
New York 110
Ho Chi Minh City 103
Ann Arbor 84
Los Angeles 83
Munich 83
Nanchang 82
San Mateo 66
Helsinki 57
Hanoi 49
Shenyang 49
Turku 44
Kunming 43
Bari 41
Boardman 41
Jiaxing 41
São Paulo 41
Hebei 39
Woodbridge 39
Seattle 38
Tianjin 34
Brooklyn 32
Des Moines 32
Brussels 31
London 29
Phoenix 28
Rome 28
Shanghai 28
Changsha 26
Jinan 26
Guangzhou 24
Msida 24
Frankfurt am Main 22
Ningbo 22
Hilden 21
Montreal 20
North Bergen 20
Pune 20
Brno 19
Nuremberg 19
Paris 19
Toronto 19
Agrolândia 18
Warsaw 18
Zhengzhou 17
Chicago 16
Hangzhou 16
Orem 16
Amsterdam 15
Atlanta 15
Milan 15
San Francisco 15
Da Nang 14
Lanzhou 14
Changchun 13
Chennai 13
Falkenstein 13
Ft. Washington 13
Haiphong 13
Hudson 13
Johannesburg 13
Mexico City 13
Redwood City 13
Boston 12
Lima 12
Prague 12
Taizhou 12
Brasília 11
Guayaquil 11
Jakarta 11
Kuala Lumpur 11
Manchester 11
Manfredonia 11
Modena 11
Naples 11
Tokyo 11
Bologna 10
Charlotte 10
Fresno 10
Hanover 10
Totale 10.263
Salva come PNG Salva come JPEG
Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 310
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 195
A study on quality loss of minimally processed grapes as affected by film packaging 187
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 181
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 163
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 161
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 159
A study on the antimicrobial activity of thymol intended as a natural preservative 153
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 153
Viability of Lactobacillus reuteri in fruit juices 152
Biopreservation of Fresh Fish Fillets 151
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 151
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 151
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 149
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 149
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 148
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 148
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 144
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 144
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 144
Survival of planktonic and sessile Acetobacter cerevisiae 141
Comparison of direct microbial count for planktonic and sessile enumeration 141
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 141
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 141
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 140
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 140
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 140
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 136
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 136
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 135
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 135
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 135
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. 134
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 133
Microbial biofilms in the food industry: only negative implications?" 133
Antimicrobial Activity of Lemon Extract 133
Studio dell'attività antimicrobica di un composto naturale: il timolo 132
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 131
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 131
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 130
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 129
Approaches to Removal and Killing of Salmonella Spp. Biofilms 128
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 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
The Impact of Biofilms on Food Spoilage 124
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 123
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 123
Food spoilage and safety: Some Key- concepts 122
Effect of lemon extract on foodborne microorganisms. 122
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 122
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 122
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 122
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 122
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 121
Microbiological quality of “torcinello” 121
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 121
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives 120
Selection of autochthonous strains as starter cultures for fermented fish products 120
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) 120
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 120
Combined effect of MAP and active compounds on fresh blue fish burger. 119
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 119
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 119
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 118
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 117
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 117
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 114
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 112
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 112
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 112
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 110
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 110
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 109
Fresh-cut fruits preservation: current status and emerging technologies. 108
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 108
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 108
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 108
Psycho-Microbiology, a New Frontier for Probiotics: An Exploratory Overview 107
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 106
A narrative review on the use of probiotics in several diseases. Evidence and perspectives 106
Natural compounds to preserve fresh fish hamburger 106
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 105
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 104
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 102
Use of design of experiments to optimize the production of microbial probiotic biofilms 102
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 101
Functional starter cultures for meat: a case study on technological and probiotic characterization 100
Ultra-Processed Food and Gut Microbiota: Do Additives Affect Eubiosis? A Narrative Review 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 99
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 99
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 99
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 99
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 98
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 98
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits 98
Optimizing liquid smoke conditions for the production and preservation of innovative fish products 97
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 96
Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components 95
An Update on Prebiotics and on Their Health Effects 94
Food spoilage and safety: Some Key- concepts 93
Totale 12.686
Salva come PNG Salva come JPEG
Categoria #
all - tutte 93.484
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 93.484
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022614 0 0 0 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
2025/20265.175 350 406 569 688 234 197 988 618 441 413 114 157
2026/20271.579 127 406 386 660 0 0 0 0 0 0 0 0
Totale 17.413