IRIS
CLEMENTI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 14.480
EU - Europa 10.120
AS - Asia 6.568
SA - Sud America 1.461
AF - Africa 324
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 17
Totale 32.996
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Nazione #
US - Stati Uniti d'America 14.093
IT - Italia 2.908
SG - Singapore 2.351
UA - Ucraina 1.298
VN - Vietnam 1.266
BR - Brasile 1.164
RU - Federazione Russa 1.161
CN - Cina 1.024
FR - Francia 897
DE - Germania 822
IE - Irlanda 689
SE - Svezia 544
HK - Hong Kong 540
DK - Danimarca 470
TR - Turchia 398
FI - Finlandia 394
PL - Polonia 383
KR - Corea 257
CA - Canada 254
GB - Regno Unito 251
IN - India 148
BD - Bangladesh 113
CI - Costa d'Avorio 103
MX - Messico 97
AR - Argentina 93
NL - Olanda 78
IQ - Iraq 66
JP - Giappone 66
ZA - Sudafrica 59
EC - Ecuador 53
MA - Marocco 53
ES - Italia 51
ID - Indonesia 51
BE - Belgio 45
PH - Filippine 44
CO - Colombia 36
PK - Pakistan 35
UZ - Uzbekistan 34
VE - Venezuela 34
PE - Perù 28
AT - Austria 22
CL - Cile 22
DZ - Algeria 20
EG - Egitto 20
TN - Tunisia 18
AU - Australia 17
MY - Malesia 17
SA - Arabia Saudita 17
AZ - Azerbaigian 16
JO - Giordania 16
KE - Kenya 16
PY - Paraguay 16
EU - Europa 15
RO - Romania 15
TH - Thailandia 14
IL - Israele 12
LT - Lituania 11
AE - Emirati Arabi Uniti 10
AL - Albania 10
CH - Svizzera 10
MD - Moldavia 10
NP - Nepal 10
KZ - Kazakistan 9
LB - Libano 9
BO - Bolivia 8
CZ - Repubblica Ceca 8
HU - Ungheria 7
NG - Nigeria 7
NZ - Nuova Zelanda 7
PA - Panama 7
RS - Serbia 7
CR - Costa Rica 6
DO - Repubblica Dominicana 6
GE - Georgia 6
PT - Portogallo 6
TW - Taiwan 6
BG - Bulgaria 5
UY - Uruguay 5
BA - Bosnia-Erzegovina 4
ET - Etiopia 4
GR - Grecia 4
JM - Giamaica 4
OM - Oman 4
PS - Palestinian Territory 4
SN - Senegal 4
ZW - Zimbabwe 4
BH - Bahrain 3
LV - Lettonia 3
SY - Repubblica araba siriana 3
AM - Armenia 2
BB - Barbados 2
BY - Bielorussia 2
GA - Gabon 2
GH - Ghana 2
GT - Guatemala 2
HN - Honduras 2
HR - Croazia 2
IR - Iran 2
KG - Kirghizistan 2
KH - Cambogia 2
Totale 32.957
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Città #
Ashburn 1.807
Singapore 1.424
Jacksonville 1.323
Chandler 1.317
Fairfield 791
Des Moines 787
Dublin 678
Boardman 639
San Jose 561
Hong Kong 519
Dallas 495
New York 474
Ho Chi Minh City 413
Wilmington 412
Houston 352
Seattle 346
Kraków 318
Woodbridge 314
San Mateo 278
Milan 277
Lawrence 273
Princeton 273
Hanoi 271
Cambridge 262
The Dalles 256
Ann Arbor 246
Beijing 242
Lauterbourg 238
Marche 211
Council Bluffs 186
Moscow 180
Ottawa 179
Munich 177
Hefei 169
Los Angeles 156
Centro 149
Helsinki 127
Rome 125
São Paulo 118
Abidjan 103
San Diego 94
Redmond 85
Turin 74
Buffalo 60
Orem 59
London 58
Da Nang 56
Haiphong 52
Chicago 51
Ancona 50
Naples 47
Shanghai 46
Bologna 43
Florence 42
Santa Clara 41
Guangzhou 40
Mexico City 40
Warsaw 40
Rio de Janeiro 38
Norwalk 36
Brussels 35
Tokyo 35
Turku 33
Denver 32
Frankfurt am Main 31
Tashkent 31
Falls Church 30
Johannesburg 30
Montreal 30
Sassari 30
Baghdad 29
Chennai 29
Washington 29
Pune 27
Hải Dương 25
Wuhan 25
Columbus 24
Strasbourg 24
Brooklyn 23
Miano 22
Nuremberg 22
Phoenix 21
Stockholm 21
Brasília 20
Cagliari 20
Lima 20
Palermo 20
Atlanta 19
Belo Horizonte 19
Izmir 19
Bari 18
Boston 18
San Francisco 18
Guayaquil 17
Quito 17
Shenzhen 17
Baku 16
Bolzano 16
Manchester 16
Parma 16
Totale 19.462
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Nome #
Produzione di acido citrico da Aspergillus niger per fermentazione in stato solido di residui ed eccedenze del settore agro-alimentare 810
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 539
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 335
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 335
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 296
DNA and Fluorescein tracer tests to study the recharge, groundwater flowpath and hydraulic contact of aquifers in the Umbria-Marche limestone ridge (central Apennines, Italy) 283
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 279
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 273
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 257
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 240
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 239
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 238
The occurrence of beer spoilage lactic acid bacteria in craft beer production 231
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 228
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 217
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 215
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 214
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 213
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 212
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 205
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 205
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 204
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 203
Valorization of Foods: From Tradition to Innovation 203
A DNA tracer used in column tests for hydrogeology applications 201
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 201
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 201
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 199
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 192
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 191
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 191
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 190
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 190
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 185
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 183
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 182
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 182
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 181
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 180
The biological potential of kefir: preliminary studies of the microbiota of italian kefir grains [Il potenziale biologico del kefir: studi preliminari del microbiota di grani di kefir italiani] 179
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 179
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 178
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 177
Bacillus cereus foodborne outbreaks in mass catering 175
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing 174
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 172
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 172
Antifungal activity of essential oils on yeast isolates from filling creams [Attività anti fungina di oli essenziali su isolati di lievito da creme di farcitura] 170
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 168
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 166
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 163
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 163
Study of the fungal dynamics of a raw ewe's milk Pecorino cheese traditionally produced in a foothills area of the Marche region (Central Italy) 162
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 159
Alginate production by Azotobacter vinelandii DSM 576 in batch fermentation 158
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 157
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 156
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 155
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 154
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 154
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 154
Selection of starter cultures for manufacturing of new fermented preserves with sea fennel (Crithmum maritimum L.) [Selezione di starter per la produzione di nuove conserve fermentate a base di fifinocchio marino (Crithmum marititimum L.)] 153
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 149
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media 148
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 145
Unpasteurised commercial boza as a source of microbial diversity 145
Alginate from Azotobacter vinelandii. 144
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 144
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 143
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 141
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 140
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 140
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 138
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 138
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 137
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 136
Exopolysaccharides from lactic acid bacteria 135
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 135
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in Europe 135
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 135
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 134
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 134
Production and characterization of alginate by Azotobacter vinelandii 132
The occurrence of spoilage yeasts in cream-filled bakery products 132
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 131
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 130
The microbial ecology of a typical Italian salami during its natural fermentation. 127
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 127
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 127
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 125
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 124
The influence of clay brick substratum on the inhibitory efficiency of TiO2 nanocoating against biofouling 124
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 124
An ARDRA method based on differences in the 16S rRNA gene sequence for the identification of lactic acid bacteria (LAB) 123
Microbial dynamics in the Ciauscolo salami during ripening [ Evoluzione delle comunità microbiche nel corso della maturazione del Ciauscolo] 123
Impiego di impasti acidi selezionati per la panificazione con farina di orzo. 122
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 122
Impiego di tecniche molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali 122
Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese 121
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 121
Totale 18.374
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Categoria #
all - tutte 135.777
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 135.777
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.278 78 586 63 110 20 84 95 183 124 134 268 533
2022/20234.263 357 352 305 345 303 1.096 37 265 889 29 177 108
2023/20242.529 387 73 131 375 361 503 43 112 43 109 83 309
2024/20254.523 369 413 304 154 181 248 458 229 1.021 326 380 440
2025/202610.149 623 706 600 1.207 865 729 1.938 1.082 891 795 288 425
2026/202782 82 0 0 0 0 0 0 0 0 0 0 0
Totale 33.371