IRIS
CLEMENTI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 17.022
EU - Europa 10.500
AS - Asia 6.676
SA - Sud America 1.494
Continente sconosciuto - Info sul continente non disponibili 406
AF - Africa 343
OC - Oceania 27
Totale 36.468
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Nazione #
US - Stati Uniti d'America 16.372
IT - Italia 3.190
SG - Singapore 2.375
UA - Ucraina 1.301
VN - Vietnam 1.268
RU - Federazione Russa 1.198
BR - Brasile 1.184
CN - Cina 1.047
FR - Francia 901
DE - Germania 828
IE - Irlanda 692
HK - Hong Kong 552
SE - Svezia 544
DK - Danimarca 471
TR - Turchia 401
FI - Finlandia 395
PL - Polonia 387
CA - Canada 356
GB - Regno Unito 263
KR - Corea 257
IN - India 149
BD - Bangladesh 118
CI - Costa d'Avorio 104
AR - Argentina 102
MX - Messico 102
NL - Olanda 86
JP - Giappone 67
IQ - Iraq 66
ZA - Sudafrica 59
ES - Italia 56
EC - Ecuador 55
ID - Indonesia 55
MA - Marocco 53
PH - Filippine 52
BE - Belgio 45
CO - Colombia 37
PK - Pakistan 37
CR - Costa Rica 36
UZ - Uzbekistan 34
VE - Venezuela 34
IL - Israele 31
PE - Perù 29
NI - Nicaragua 28
TT - Trinidad e Tobago 25
DZ - Algeria 23
AT - Austria 22
CL - Cile 22
EG - Egitto 20
PR - Porto Rico 18
TN - Tunisia 18
AU - Australia 17
GT - Guatemala 17
MY - Malesia 17
SA - Arabia Saudita 17
AZ - Azerbaigian 16
JO - Giordania 16
KE - Kenya 16
PY - Paraguay 16
RO - Romania 16
EU - Europa 15
GP - Guadalupe 15
TH - Thailandia 15
CW - ???statistics.table.value.countryCode.CW??? 14
SC - Seychelles 14
LV - Lettonia 13
HN - Honduras 12
LT - Lituania 12
CH - Svizzera 11
SV - El Salvador 11
AE - Emirati Arabi Uniti 10
AL - Albania 10
JM - Giamaica 10
KZ - Kazakistan 10
MD - Moldavia 10
NP - Nepal 10
LB - Libano 9
NG - Nigeria 9
BO - Bolivia 8
CZ - Repubblica Ceca 8
NZ - Nuova Zelanda 8
HU - Ungheria 7
PA - Panama 7
RS - Serbia 7
DO - Repubblica Dominicana 6
GE - Georgia 6
PT - Portogallo 6
TW - Taiwan 6
BG - Bulgaria 5
OM - Oman 5
PS - Palestinian Territory 5
UY - Uruguay 5
BA - Bosnia-Erzegovina 4
ET - Etiopia 4
GR - Grecia 4
SN - Senegal 4
ZW - Zimbabwe 4
BB - Barbados 3
BH - Bahrain 3
HR - Croazia 3
SY - Repubblica araba siriana 3
Totale 36.044
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Città #
Ashburn 2.320
Singapore 1.440
Jacksonville 1.329
Chandler 1.317
Fairfield 791
Des Moines 787
San Jose 723
Dublin 678
Council Bluffs 663
Boardman 639
Hong Kong 529
Dallas 516
New York 508
Wilmington 415
Ho Chi Minh City 413
Seattle 354
Houston 353
Kraków 318
Woodbridge 314
Milan 293
San Mateo 278
Princeton 275
Hanoi 273
Lawrence 273
Cambridge 262
The Dalles 256
Beijing 255
Ann Arbor 246
Lauterbourg 238
Marche 211
Los Angeles 189
Moscow 181
Ottawa 180
Munich 179
Hefei 169
Rome 155
Centro 149
São Paulo 135
Helsinki 128
Abidjan 104
San Diego 97
Redmond 85
Turin 85
Santa Clara 77
Buffalo 71
Orem 65
Naples 61
London 59
Chicago 57
Da Nang 56
Bologna 53
Haiphong 52
Ancona 50
Montreal 49
Phoenix 49
Shanghai 48
Florence 47
Mexico City 42
Guangzhou 40
Warsaw 40
Rio de Janeiro 38
Denver 37
Norwalk 37
Tokyo 36
Brussels 35
Washington 35
Turku 33
Atlanta 32
Brooklyn 32
Frankfurt am Main 31
Tashkent 31
Chennai 30
Falls Church 30
Johannesburg 30
San José 30
Sassari 30
Baghdad 29
Managua 28
Toronto 28
Pune 27
San Francisco 27
Cagliari 25
Columbus 25
Hải Dương 25
Wuhan 25
Chelsea 24
Strasbourg 24
Palermo 23
Bari 22
Miano 22
Nuremberg 22
Boston 21
Stockholm 21
Brasília 20
Lima 20
Salt Lake City 20
Belo Horizonte 19
Izmir 19
Quito 19
Bolzano 18
Totale 21.099
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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 837
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 571
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 354
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 346
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) 305
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 301
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 295
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 291
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 281
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 264
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 258
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 252
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 251
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 241
The occurrence of beer spoilage lactic acid bacteria in craft beer production 241
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 239
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 236
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 227
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 222
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 221
Valorization of Foods: From Tradition to Innovation 219
A DNA tracer used in column tests for hydrogeology applications 218
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 217
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 215
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 215
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 213
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 211
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 210
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 209
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 206
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 203
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 201
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 201
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 199
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 198
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] 198
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 196
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 195
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 194
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] 189
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 188
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 188
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 187
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 186
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 186
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 184
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 184
Bacillus cereus foodborne outbreaks in mass catering 183
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 183
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 181
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) 172
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 171
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 171
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 169
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.)] 168
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 167
Alginate production by Azotobacter vinelandii DSM 576 in batch fermentation 166
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 166
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 165
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 163
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 163
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 162
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media 161
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 158
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 158
Alginate from Azotobacter vinelandii. 154
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 154
Unpasteurised commercial boza as a source of microbial diversity 153
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 151
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 150
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 150
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 150
Exopolysaccharides from lactic acid bacteria 149
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 149
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 145
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 145
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 144
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 143
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 143
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 142
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in Europe 142
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 142
Production and characterization of alginate by Azotobacter vinelandii 140
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 140
Impiego di impasti acidi selezionati per la panificazione con farina di orzo. 139
The microbial ecology of a typical Italian salami during its natural fermentation. 139
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 138
The occurrence of spoilage yeasts in cream-filled bakery products 138
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 137
Italian salami: survey of traditional Italian salami, their manufacturing techniques, and main chemical and microbiological traits 137
Microbial dynamics in the Ciauscolo salami during ripening [ Evoluzione delle comunità microbiche nel corso della maturazione del Ciauscolo] 136
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 136
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 136
Alginate production by Azotobacter vinelandii 135
Comparison of different strategies for the isolation and preliminary identification of Azotobacter from soil samples 135
Development of molecular tools for the identification of free nitrogen-fixing bacteria (FNFB): a contribution to the disclosure of soil microbial bio-diversity 134
Studio preliminare sulla caratterizzazione del Ciauscolo 134
The influence of clay brick substratum on the inhibitory efficiency of TiO2 nanocoating against biofouling 134
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 134
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 134
Totale 19.632
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Categoria #
all - tutte 148.853
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 148.853
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.441 0 0 0 0 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
2026/20273.179 523 480 683 1.374 119 0 0 0 0 0 0 0
Totale 36.468