IRIS
CHAVES LOPEZ, CLEMENCIA
 Distribuzione geografica
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Continente #
NA - Nord America 16.067
AS - Asia 8.680
EU - Europa 8.422
SA - Sud America 2.219
AF - Africa 245
Continente sconosciuto - Info sul continente non disponibili 26
OC - Oceania 25
Totale 35.684
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Nazione #
US - Stati Uniti d'America 15.492
SG - Singapore 2.493
CN - Cina 2.417
DE - Germania 2.218
IT - Italia 2.139
VN - Vietnam 1.925
BR - Brasile 1.144
UA - Ucraina 890
RU - Federazione Russa 776
HK - Hong Kong 760
FI - Finlandia 451
GB - Regno Unito 429
SE - Svezia 405
IE - Irlanda 337
MX - Messico 314
CO - Colombia 285
PE - Perù 279
EC - Ecuador 219
IN - India 200
FR - Francia 184
AR - Argentina 159
BE - Belgio 159
CA - Canada 137
BD - Bangladesh 98
NL - Olanda 86
ID - Indonesia 77
TR - Turchia 74
ES - Italia 72
ZA - Sudafrica 66
IQ - Iraq 65
JP - Giappone 65
PL - Polonia 60
KR - Corea 59
PK - Pakistan 53
SA - Arabia Saudita 53
VE - Venezuela 50
AT - Austria 43
CL - Cile 43
MA - Marocco 39
TW - Taiwan 39
MY - Malesia 36
CR - Costa Rica 33
IR - Iran 33
TH - Thailandia 33
PH - Filippine 32
CZ - Repubblica Ceca 27
PY - Paraguay 27
EU - Europa 26
RO - Romania 26
EG - Egitto 24
TN - Tunisia 22
UZ - Uzbekistan 22
DZ - Algeria 21
PA - Panama 21
AU - Australia 20
KE - Kenya 19
LB - Libano 17
GT - Guatemala 16
NP - Nepal 15
CH - Svizzera 14
HU - Ungheria 14
IL - Israele 14
ET - Etiopia 12
KZ - Kazakistan 12
PR - Porto Rico 11
PT - Portogallo 11
AZ - Azerbaigian 10
DO - Repubblica Dominicana 10
JO - Giordania 10
AE - Emirati Arabi Uniti 9
AL - Albania 9
BG - Bulgaria 9
JM - Giamaica 9
RS - Serbia 9
BO - Bolivia 8
GR - Grecia 8
HN - Honduras 8
LT - Lituania 8
KH - Cambogia 7
LV - Lettonia 6
NO - Norvegia 6
OM - Oman 6
CI - Costa d'Avorio 5
KG - Kirghizistan 5
KW - Kuwait 5
LK - Sri Lanka 5
SK - Slovacchia (Repubblica Slovacca) 5
SN - Senegal 5
SY - Repubblica araba siriana 5
UY - Uruguay 5
CM - Camerun 4
CU - Cuba 4
DK - Danimarca 4
HR - Croazia 4
NZ - Nuova Zelanda 4
PS - Palestinian Territory 4
QA - Qatar 4
TT - Trinidad e Tobago 4
BA - Bosnia-Erzegovina 3
BF - Burkina Faso 3
Totale 35.622
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Città #
Fairfield 1.718
Dong Ket 1.432
Chandler 1.210
Houston 1.207
Singapore 1.160
Woodbridge 1.100
Ashburn 1.048
Jacksonville 1.035
Hong Kong 753
Seattle 697
Wilmington 684
Ann Arbor 644
Cambridge 569
Dearborn 555
Beijing 532
San Jose 476
Dublin 333
The Dalles 331
Nanjing 316
Helsinki 289
Teramo 276
Falkenstein 250
Shanghai 229
Boardman 203
Moscow 198
New York 198
Princeton 196
Lawrence 193
Ho Chi Minh City 175
Brussels 146
Nanchang 136
Lima 132
Milan 130
Rome 111
Kunming 109
Hanoi 105
Munich 104
Des Moines 101
Redwood City 91
Düsseldorf 89
Los Angeles 85
Quito 82
São Paulo 82
San Diego 73
Guangzhou 68
Frankfurt am Main 65
Pescara 64
Council Bluffs 57
Bogotá 54
Tianjin 54
Hangzhou 53
Tokyo 50
Hefei 49
Rio de Janeiro 49
Chicago 47
Guayaquil 47
Mexico City 45
Medellín 43
Ancona 39
Roseto Degli Abruzzi 39
Santa Clara 38
Rottofreno 36
San Mateo 32
Warsaw 32
Amsterdam 31
Norwalk 30
Shenyang 30
Toronto 30
Turin 29
London 27
Santiago de Cali 27
Curitiba 26
Dallas 26
Lanzhou 26
Santiago 26
Ottawa 25
Baghdad 24
Durban 24
Changchun 23
Jinan 23
Bologna 22
Brooklyn 22
Dhaka 22
Johannesburg 22
Paris 22
Shenzhen 22
Vienna 22
Orange 21
Bari 20
Buenos Aires 20
Campinas 20
Jakarta 20
Mumbai 20
Nuremberg 20
Riyadh 20
Stockholm 20
Taipei 20
Tashkent 20
Trujillo 20
Zhengzhou 20
Totale 21.386
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Nome #
Los hongos como determinantes de la calidad alimentaria 1.151
Oli essenziali e idrolati per il controllo dei microrganismi nei vegetali freschi. 616
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 396
Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota 352
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere 319
Food-Borne Transmission of Staphylococci 297
Hydrosols: Biological activity and potential as antimicrobials for food applications 296
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 292
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants 279
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 272
Exploring the bacterial microbiota of colombian fermented maize dough "Masa agria" (Maiz añejo) 266
Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens 266
Effect of Origanum vulgare Essential Oil on Biofilm Formation and Motility Capacity of Pseudomonas fluorescens Strains Isolated from Discoloured Mozzarella Cheese 262
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) 254
Evaluation of the safety prediction of the shelf life of vacuum cooked foods 253
Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application 253
A morphological, enzymatic and metabolic approach to elucidate apoptotic-like cell death in fungi exposed to h- and α-molybdenum trioxide nanoparticles 251
Plant-based intervention strategies for Listeria monocytogenes control in foods. 250
Potential of: Borojoa patinoi Cuatrecasas water extract to inhibit nosocomial antibiotic resistant bacteria and cancer cell proliferation in vitro 250
Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms 245
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 243
Cellular and metabolic approaches to investigate the effects of graphene and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger 237
Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils 229
Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation. 227
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 225
Growth and metabolites production by Penicillium brevicompactum in yoghurt 222
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours 221
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage 221
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 221
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 219
Anthocyanins in Folk Medicine: Local Traditions, Sources, Compounds and Related Aspects 219
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes 217
Bio-removal of methylene blue from aqueous solution by Galactomyces geotrichum KL20A 215
Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry 214
Assessment of antioxidant and antibacterial potential of borojo fruit (Borojoa patinoi Cuatrecasas) from the rainforests of South America 213
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 211
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 211
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage 211
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 211
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 208
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit 206
Study on the product feasibility of preserved chestnuts under low sugar content syrup 205
Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes 203
Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects 202
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 201
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 199
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 199
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects 199
Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity 197
A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA 196
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese. 193
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains 191
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 191
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 188
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae 188
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 187
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese 187
Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes 185
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 184
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 181
Chitosan coatings enriched with essential oils: Effects on fungi involve in fruit decay and mechanisms of action 180
Flow cytometry applications in food safety studies 179
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 176
Valutazione della performance di “Fresco Pane”, sacco per la conservazione domestica del pane 174
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 172
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system 170
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must 167
Changes Occurring in Spontaneous Maize Fermentation: An Overview 167
Packham's Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil 167
Efficacia di trattamenti con ipoclorito di sodio su ceppi di Listeria monocytogenes di origine ittica 165
Agroscopeampelos un progetto di ricerca interdisciplinare per il Motepulciano d’Abruzzo colline teramane D.O.C.G.. Parte II: selezione di ceppi starter autoctoni 164
A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza 164
HACCP e RISK – Previsione, controllo e gestione del rischio alimentare 163
A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese 162
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 162
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 162
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 161
Behaviour of Listeria monocytogenes strains isolated from the smoked salmon industry in Salmon Broth and BHI, at different refrigeration temperatures and NaCl concentrations 160
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 159
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 157
Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics 155
Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments 155
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. 154
YEASTS FROM “VINO COTTO”, A TRADITIONAL WINE PRODUCED IN THE ABRUZZO REGION (ITALY) 153
"Criteri di selezione dei principi attivi ad azione disinfettante nella produzione e distribuzione dei prodotti alimentari”, 153
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 152
Description of lactic acid bacteria associated with wheat (Triticum durum) and non-conventional flours: focus on their bacteriocinogenic activity 151
Dominance and oenological properties of Saccharomyces cerevisiae starters for “Montepulciano d’Abruzzo” vinification 150
ISOLATION AND SELECTION OF SACCHAROMYCES CEREVISIAE FROM MONTEPULCIANO D’ABRUZZO “COLLINE TERAMANE” ZONES WITH DIFFERENT MICROCLIMATIC CHARACTERISTICS 149
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 149
Effetto di oli essenziali di oregano, canella e chiodi di garofano sulla dinamica di sviluppo di Salmonella. 148
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 148
Il rischio microbiologico degli alimenti: sicurezza Alimentare e bioconservazione 145
Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans 145
INNOVATION IN MEAT PROCESSING: QUALITY OF ITALIAN "LONZA" SUBJECTED TO SALTING BY VACUUM IMPREGNATION 144
Technological characterization of enterococci isolated from the Italian ewes’ cheese Pecorino Abruzzese 142
Innovation in meat processing: quality of Italian “Lonza”, cured by vacuum impregnation 141
Yeast population from fermented Colombian beverage 141
Essential oils application in food environments: a potential weapon to fight microbial adhesion 139
MICROBIOLOGICAL QUALITY OF FILLED PASTA IN RELATION TO THE COMPOSITION AND SEVERITY OF THERMAL TREATMENT 138
Totale 21.380
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Categoria #
all - tutte 157.155
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 157.155
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.193 0 0 0 0 0 0 0 0 0 259 405 1.529
2021/20222.376 150 260 207 164 217 132 77 279 144 97 519 130
2022/20233.712 466 154 85 385 427 689 69 388 587 238 157 67
2023/20241.689 198 185 204 116 110 273 121 91 15 84 99 193
2024/20255.124 132 172 462 457 313 580 202 382 421 406 366 1.231
2025/20267.354 656 515 770 1.116 595 198 735 726 1.089 954 0 0
Totale 36.139