IRIS
SPERANZA, BARBARA
 Distribuzione geografica
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Continente #
NA - Nord America 5.876
EU - Europa 4.964
AS - Asia 3.986
SA - Sud America 670
Continente sconosciuto - Info sul continente non disponibili 634
AF - Africa 130
OC - Oceania 17
Totale 16.277
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Nazione #
US - Stati Uniti d'America 5.746
CN - Cina 1.387
IE - Irlanda 1.343
SG - Singapore 1.340
RU - Federazione Russa 810
UA - Ucraina 640
SE - Svezia 574
IT - Italia 522
BR - Brasile 513
HK - Hong Kong 369
FR - Francia 290
VN - Vietnam 269
DE - Germania 243
TR - Turchia 185
FI - Finlandia 164
IN - India 152
GB - Regno Unito 100
CA - Canada 53
MX - Messico 50
AR - Argentina 48
BD - Bangladesh 41
CZ - Repubblica Ceca 40
PL - Polonia 38
DZ - Algeria 37
IQ - Iraq 34
ID - Indonesia 32
BE - Belgio 31
EC - Ecuador 31
NL - Olanda 28
ES - Italia 27
PK - Pakistan 26
PH - Filippine 25
MT - Malta 24
MY - Malesia 24
ZA - Sudafrica 24
AT - Austria 18
PE - Perù 18
CO - Colombia 17
AU - Australia 16
JP - Giappone 16
EG - Egitto 15
VE - Venezuela 14
EU - Europa 12
TN - Tunisia 12
CL - Cile 11
PY - Paraguay 11
SA - Arabia Saudita 11
UZ - Uzbekistan 11
GR - Grecia 10
LT - Lituania 9
NO - Norvegia 9
AZ - Azerbaigian 8
JO - Giordania 7
MA - Marocco 7
RO - Romania 7
AL - Albania 6
CR - Costa Rica 6
HR - Croazia 6
IL - Israele 6
KE - Kenya 6
NG - Nigeria 6
TH - Thailandia 6
NP - Nepal 5
PT - Portogallo 5
AE - Emirati Arabi Uniti 4
BB - Barbados 4
CH - Svizzera 4
IR - Iran 4
JM - Giamaica 4
KZ - Kazakistan 4
LV - Lettonia 4
NI - Nicaragua 4
UY - Uruguay 4
AO - Angola 3
BO - Bolivia 3
CM - Camerun 3
GA - Gabon 3
OM - Oman 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 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
PR - Porto Rico 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
BY - Bielorussia 1
CG - Congo 1
DK - Danimarca 1
Totale 15.641
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Città #
Dublin 1.340
San Jose 1.163
Singapore 632
Chandler 542
Ashburn 476
Jacksonville 438
Nyköping 429
Hong Kong 366
Beijing 363
Dearborn 302
Dallas 232
Nanjing 196
Santa Clara 193
Council Bluffs 186
Foggia 170
Lauterbourg 137
Princeton 129
Wilmington 129
Moscow 119
The Dalles 118
Columbus 113
Ho Chi Minh City 102
New York 101
Ann Arbor 84
Munich 83
Nanchang 82
Los Angeles 66
San Mateo 66
Helsinki 57
Hanoi 49
Shenyang 49
Turku 44
Kunming 43
Jiaxing 41
Boardman 40
São Paulo 40
Bari 39
Hebei 39
Woodbridge 39
Seattle 34
Tianjin 34
Des Moines 32
Brussels 31
Shanghai 28
Brooklyn 27
Rome 27
Changsha 26
Jinan 26
London 26
Guangzhou 24
Msida 24
Frankfurt am Main 22
Ningbo 22
Hilden 21
Pune 20
Brno 19
Nuremberg 19
Paris 19
Warsaw 18
Phoenix 17
Zhengzhou 17
Hangzhou 16
Orem 16
Amsterdam 14
Chicago 14
Da Nang 14
Lanzhou 14
San Francisco 14
Changchun 13
Chennai 13
Falkenstein 13
Haiphong 13
Johannesburg 13
Mexico City 13
Milan 13
Montreal 13
Redwood City 13
Lima 12
Prague 12
Taizhou 12
Jakarta 11
Kuala Lumpur 11
Manchester 11
Manfredonia 11
Tokyo 11
Toronto 11
Atlanta 10
Boston 10
Hanover 10
Hillsboro 10
Modena 10
Quito 10
Baghdad 9
Bologna 9
Chengdu 9
Guayaquil 9
Stockholm 9
Tashkent 9
Washington 9
Biên Hòa 8
Totale 9.822
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Nome #
Shelf life prolongation of fruit juices through essential oils and homogenization: a review 306
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances 179
A study on quality loss of minimally processed grapes as affected by film packaging 178
Selection of promising strains of probiotics for foods: Proposal for a possible flow-chart with a special focus on the dark side of probiotics 172
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 153
Acetobacter cerevisiae bent for biofilm formation and survival as planktonic and sessile cells. 151
A study on the antimicrobial activity of thymol intended as a natural preservative 149
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 147
Biopreservation of Fresh Fish Fillets 146
Viability of Lactobacillus reuteri in fruit juices 146
Non-starter lactic acid bacteria biofilms: a means to control the growth of Listeria monocytogenes in soft cheese. 145
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties 142
Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet 142
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 141
A possible approach to assess acidification of meat starter cultures: a case study for some wild strains of Lactobacillus plantarum 140
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 140
Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product 139
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 138
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 137
Comparison of direct microbial count for planktonic and sessile enumeration 137
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains 137
Use of Central Composite Design in food microbiology: a case study on the effects of secondary phenolis on lactic acid bacteria from olives 137
Survival of planktonic and sessile Acetobacter cerevisiae 136
Decontamination of ochratoxin A by yeasts: possibl approaches and factor leading to toxin removal in wine 135
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk 134
Comparison of direct microbial count procedures for planktonics and sessiles enumeration. 133
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives 133
Immobilization and microencapsulation of Lactobacillus plantarum: performances and in vivo applications 132
Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures 131
Formazione di biofilm su superfici in vetro da parte di Salmonella spp. in sistemi alimentari modello 131
Antimicrobial Activity of Lemon Extract 130
Microbial biofilms in the food industry: only negative implications?" 129
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. 128
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy 127
Use of bifidobacteria and thymol as biopreservatives in fresh fish fillets. 127
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 127
Studio dell'attività antimicrobica di un composto naturale: il timolo 127
Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review 126
Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. 121
The Impact of Biofilms on Food Spoilage 121
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 121
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. 120
A comparative study on trichoderma harzianum and a combination of candida/bacillus as tools for the bioremediation of table olive processing water 120
Microbiological quality of “torcinello” 118
Indagine preliminare sulla qualità e sulla sicurezza del torcinello 118
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview 118
Effect of lemon extract on foodborne microorganisms. 117
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets 117
Control of Alicyclobacillus acidoterrestris in apple juice by citrus extract and a mild heat-treatment 117
Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics 116
Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 116
Combined effect of MAP and active compounds on fresh blue fish burger. 115
Approaches to Removal and Killing of Salmonella Spp. Biofilms 115
Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi 115
Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. 114
Preliminary characterization of yeasts from Bombino Bianco, a grape variety of Apulian Region, and selection of an isolate as a potential starter 114
Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La-5 in response to pH, temperature and inulin 114
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) 114
A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535 114
Food spoilage and safety: Some Key- concepts 113
Selection of autochthonous strains as starter cultures for fermented fish products 113
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives 112
How to routinely assess transition, adhesion and survival of probiotics into the gut: a case study on propionibacteria 112
Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties 111
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 110
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 109
Alginate- and Gelatin-Coated Apple Pieces as Carriers for Bifidobacterium animalis subsp. lactis DSM 10140 109
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations 108
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 107
Fresh-cut fruits preservation: current status and emerging technologies. 106
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 106
Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound 105
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape 105
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 103
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 102
Assessed versus Perceived Risks: Innovative Communications in Agri-Food Supply Chains 101
Natural compounds to preserve fresh fish hamburger 101
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products 101
A narrative review on the use of probiotics in several diseases. Evidence and perspectives 100
Psycho-Microbiology, a New Frontier for Probiotics: An Exploratory Overview 99
Bioactivity of essential oils towards fungi and bacteria: mode of action and mathematical tools 99
Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere 98
Functional starter cultures for meat: a case study on technological and probiotic characterization 98
Non conventional tools to preserve and prolong the quality of minimally processed fruits and vegetables 98
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
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 95
Use of design of experiments to optimize the production of microbial probiotic biofilms 95
Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review 95
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect 93
Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics 92
Neutralisation of toxins by probiotics during the transit into the gut: Challenges and perspectives 92
Viability of Lactobacillus plantarum on fresh-cut chitosan and alginate-coated apple and melon pieces 92
Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider 92
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits 91
Food spoilage and safety: Some Key- concepts 90
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 90
Optimizing liquid smoke conditions for the production and preservation of innovative fish products 89
Rimozione di biofilm di Salmonella spp. 87
Comparison of direct microbial count for planktonic and sessile enumeration 87
Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis 86
Totale 12.032
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Categoria #
all - tutte 88.514
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 88.514
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022627 0 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
2025/20265.175 350 406 569 688 234 197 988 618 441 413 114 157
2026/2027443 127 316 0 0 0 0 0 0 0 0 0 0
Totale 16.277