IRIS
CHAVES LOPEZ, CLEMENCIA
 Distribuzione geografica
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Continente #
NA - Nord America 13.752
EU - Europa 7.159
AS - Asia 3.688
SA - Sud America 637
AF - Africa 49
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 12
Totale 25.323
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Nazione #
US - Stati Uniti d'America 13.423
DE - Germania 2.047
IT - Italia 1.753
CN - Cina 1.503
VN - Vietnam 1.440
UA - Ucraina 863
RU - Federazione Russa 659
SE - Svezia 382
SG - Singapore 373
FI - Finlandia 370
GB - Regno Unito 339
IE - Irlanda 330
PE - Perù 215
MX - Messico 179
CO - Colombia 174
BE - Belgio 158
EC - Ecuador 144
FR - Francia 83
CA - Canada 78
IN - India 60
KR - Corea 51
TR - Turchia 38
BR - Brasile 37
JP - Giappone 35
AR - Argentina 33
TW - Taiwan 30
ES - Italia 28
IR - Iran 27
EU - Europa 26
CZ - Repubblica Ceca 24
CR - Costa Rica 22
NL - Olanda 20
TH - Thailandia 16
MA - Marocco 15
PA - Panama 15
PH - Filippine 15
RO - Romania 15
CL - Cile 14
PL - Polonia 14
GT - Guatemala 13
ID - Indonesia 13
VE - Venezuela 13
MY - Malesia 12
PK - Pakistan 12
AT - Austria 11
PR - Porto Rico 10
EG - Egitto 9
HK - Hong Kong 9
LB - Libano 9
PT - Portogallo 9
AU - Australia 8
IL - Israele 8
ZA - Sudafrica 8
CH - Svizzera 7
BG - Bulgaria 6
DZ - Algeria 6
GR - Grecia 6
HN - Honduras 5
LK - Sri Lanka 5
LT - Lituania 5
LV - Lettonia 5
RS - Serbia 5
CU - Cuba 4
DK - Danimarca 4
NO - Norvegia 4
NZ - Nuova Zelanda 4
PY - Paraguay 4
SK - Slovacchia (Repubblica Slovacca) 4
AE - Emirati Arabi Uniti 3
AZ - Azerbaigian 3
BO - Bolivia 3
HR - Croazia 3
IQ - Iraq 3
KE - Kenya 3
KZ - Kazakistan 3
SA - Arabia Saudita 3
AL - Albania 2
CI - Costa d'Avorio 2
CM - Camerun 2
DO - Repubblica Dominicana 2
GE - Georgia 2
JO - Giordania 2
KG - Kirghizistan 2
SM - San Marino 2
TJ - Tagikistan 2
TM - Turkmenistan 2
UZ - Uzbekistan 2
AM - Armenia 1
BD - Bangladesh 1
GH - Ghana 1
IS - Islanda 1
KH - Cambogia 1
KW - Kuwait 1
MN - Mongolia 1
NG - Nigeria 1
SN - Senegal 1
SV - El Salvador 1
ZW - Zimbabwe 1
Totale 25.323
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Città #
Fairfield 1.718
Dong Ket 1.432
Chandler 1.210
Houston 1.197
Woodbridge 1.099
Jacksonville 1.030
Ashburn 730
Seattle 690
Wilmington 683
Ann Arbor 644
Cambridge 569
Dearborn 555
Dublin 326
Nanjing 316
Singapore 281
Falkenstein 252
Teramo 249
Beijing 221
Helsinki 217
Boardman 206
Moscow 198
Princeton 196
Lawrence 193
New York 170
Brussels 148
Shanghai 139
Nanchang 135
Kunming 106
Milan 106
Lima 98
Des Moines 95
Redwood City 91
Düsseldorf 89
Rome 71
San Diego 69
Quito 59
Guangzhou 47
Hangzhou 47
Hefei 44
Pescara 42
Roseto Degli Abruzzi 39
Los Angeles 36
Bogotá 35
Ancona 34
San Mateo 31
Norwalk 30
Shenyang 29
Tianjin 28
Turin 27
Lanzhou 25
Ottawa 24
Munich 23
Santiago de Cali 23
Changchun 22
London 22
Tokyo 22
Orange 21
Guayaquil 20
Jinan 20
Taipei 20
Brno 19
Medellín 19
Shenzhen 18
Bari 17
Trujillo 17
Ambato 16
Bologna 16
Toronto 16
Kilburn 15
Palermo 15
Tappahannock 15
Dormagen 14
Hounslow 14
Auburn Hills 13
Dallas 13
Frankfurt am Main 13
Fuzhou 13
Hanover 13
Mountain View 13
Perugia 13
San Benedetto del Tronto 13
Santiago 13
Sullana 13
Iquitos 12
Jiaxing 12
Lappeenranta 12
Mumbai 12
Federal 11
Mérida 11
Napoli 11
Zhengzhou 11
Campobasso 10
Casarile 10
Guatemala City 10
Montería 10
San Giovanni Teatino 10
Silvi Paese 10
Beirut 9
Changsha 9
Hebei 9
Totale 16.819
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Nome #
Los hongos como determinantes de la calidad alimentaria 924
Oli essenziali e idrolati per il controllo dei microrganismi nei vegetali freschi. 451
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 336
Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota 298
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere 259
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 244
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants 239
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 237
Effect of Origanum vulgare Essential Oil on Biofilm Formation and Motility Capacity of Pseudomonas fluorescens Strains Isolated from Discoloured Mozzarella Cheese 226
Food-Borne Transmission of Staphylococci 225
Exploring the bacterial microbiota of colombian fermented maize dough "Masa agria" (Maiz añejo) 224
Potential of: Borojoa patinoi Cuatrecasas water extract to inhibit nosocomial antibiotic resistant bacteria and cancer cell proliferation in vitro 212
Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms 205
Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens 205
Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius) 202
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 201
Plant-based intervention strategies for Listeria monocytogenes control in foods. 198
Cellular and metabolic approaches to investigate the effects of graphene and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger 198
Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application 197
Hydrosols: Biological activity and potential as antimicrobials for food applications 194
Evaluation of the safety prediction of the shelf life of vacuum cooked foods 193
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 186
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 186
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 183
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 182
Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-Ruta graveolens Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (Psidium guajava L.) during Room Temperature Storage 182
Growth and metabolites production by Penicillium brevicompactum in yoghurt 181
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 180
Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation. 180
A morphological, enzymatic and metabolic approach to elucidate apoptotic-like cell death in fungi exposed to h- and α-molybdenum trioxide nanoparticles 180
Assessment of antioxidant and antibacterial potential of borojo fruit (Borojoa patinoi Cuatrecasas) from the rainforests of South America 177
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 174
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 174
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 173
Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils 173
Bio-removal of methylene blue from aqueous solution by Galactomyces geotrichum KL20A 172
Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes 170
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 169
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage 169
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 168
Study on the product feasibility of preserved chestnuts under low sugar content syrup 167
Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability 164
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 164
Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry 164
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 162
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 161
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 160
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 156
Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects 156
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 155
Anthocyanins in Folk Medicine: Local Traditions, Sources, Compounds and Related Aspects 152
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 150
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 149
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 147
Flow cytometry applications in food safety studies 145
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit 144
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 138
Valutazione della performance di “Fresco Pane”, sacco per la conservazione domestica del pane 137
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 136
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 136
HACCP e RISK – Previsione, controllo e gestione del rischio alimentare 135
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 134
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 134
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 134
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 133
Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics 132
Behaviour of Listeria monocytogenes strains isolated from the smoked salmon industry in Salmon Broth and BHI, at different refrigeration temperatures and NaCl concentrations 131
Chitosan coatings enriched with essential oils: Effects on fungi involve in fruit decay and mechanisms of action 130
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 128
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 124
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 123
Il rischio microbiologico degli alimenti: sicurezza Alimentare e bioconservazione 121
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 121
A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese 120
INNOVATION IN MEAT PROCESSING: QUALITY OF ITALIAN "LONZA" SUBJECTED TO SALTING BY VACUUM IMPREGNATION 119
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 118
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 114
MICROBIOLOGICAL QUALITY OF FILLED PASTA IN RELATION TO THE COMPOSITION AND SEVERITY OF THERMAL TREATMENT 114
Effetto di oli essenziali di oregano, canella e chiodi di garofano sulla dinamica di sviluppo di Salmonella. 113
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 113
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 112
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 112
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 112
EFFETTI DELLA PRESSIONE DI OMOGENEIZZAZIONE SULLA SHELF-LIFE E SULLA SICUREZZA IGIENICA DI UOVA E OVOPRODOTTI 112
Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments 112
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 111
Technological characterization of enterococci isolated from the Italian ewes’ cheese Pecorino Abruzzese 110
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 110
Innovation in meat processing: quality of Italian “Lonza”, cured by vacuum impregnation 109
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 109
Bactericidal activity of essential oils from sage and rosemary against different Staphylococcus species 108
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 108
Yeast population from fermented Colombian beverage 107
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 107
MICROBIAL ECOLOGY OF INITIAL PHASES OF “VINO COTTO” PRODUCTION 106
Effect of smoking on quality and microbial properties of dry cured ham. 105
Effect of formulation on the quality of bread from gluten free flour 105
Characterisation of sporeforming bacteria associated with vacuum cooked foods 104
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 104
"Criteri di selezione dei principi attivi ad azione disinfettante nella produzione e distribuzione dei prodotti alimentari”, 104
Totale 16.728
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Categoria #
all - tutte 105.300
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 105.300
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.583 0 0 0 0 0 601 574 547 278 261 100 222
2020/20214.609 159 225 300 96 266 306 274 264 526 259 405 1.529
2021/20222.376 150 260 207 164 217 132 77 279 144 97 519 130
2022/20233.733 466 154 85 385 427 689 79 393 589 240 159 67
2023/20241.707 202 185 207 118 111 277 121 91 15 84 100 196
2024/20252.063 133 173 467 462 316 512 0 0 0 0 0 0
Totale 25.763