IRIS
CLEMENTI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 14.029
EU - Europa 9.936
AS - Asia 6.447
SA - Sud America 1.450
AF - Africa 323
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 17
Totale 32.228
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Nazione #
US - Stati Uniti d'America 13.655
IT - Italia 2.739
SG - Singapore 2.307
UA - Ucraina 1.296
VN - Vietnam 1.265
RU - Federazione Russa 1.161
BR - Brasile 1.157
CN - Cina 1.001
FR - Francia 896
DE - Germania 822
IE - Irlanda 689
SE - Svezia 544
HK - Hong Kong 538
DK - Danimarca 470
TR - Turchia 397
FI - Finlandia 394
PL - Polonia 381
KR - Corea 256
GB - Regno Unito 249
CA - Canada 244
IN - India 145
CI - Costa d'Avorio 103
MX - Messico 97
AR - Argentina 93
NL - Olanda 75
BD - Bangladesh 74
IQ - Iraq 66
JP - Giappone 65
ZA - Sudafrica 59
EC - Ecuador 53
MA - Marocco 53
ID - Indonesia 51
ES - Italia 50
BE - Belgio 45
PH - Filippine 43
CO - Colombia 36
PK - Pakistan 35
UZ - Uzbekistan 34
VE - Venezuela 34
PE - Perù 27
AT - Austria 22
DZ - Algeria 20
EG - Egitto 20
CL - Cile 19
TN - Tunisia 18
AU - Australia 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
MY - Malesia 12
AE - Emirati Arabi Uniti 10
AL - Albania 10
LT - Lituania 10
MD - Moldavia 10
NP - Nepal 10
CH - Svizzera 9
KZ - Kazakistan 9
LB - Libano 9
BO - Bolivia 8
CZ - Repubblica Ceca 8
HU - Ungheria 7
NG - Nigeria 7
NZ - Nuova Zelanda 7
RS - Serbia 7
CR - Costa Rica 6
DO - Repubblica Dominicana 6
GE - Georgia 6
PA - Panama 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
PT - Portogallo 4
SN - Senegal 4
ZW - Zimbabwe 4
BH - Bahrain 3
LV - Lettonia 3
SY - Repubblica araba siriana 3
AM - Armenia 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
KW - Kuwait 2
Totale 32.192
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Città #
Ashburn 1.688
Singapore 1.423
Jacksonville 1.323
Chandler 1.317
Fairfield 791
Des Moines 787
Dublin 678
Boardman 639
San Jose 527
Hong Kong 517
Dallas 490
New York 461
Ho Chi Minh City 413
Wilmington 412
Houston 351
Seattle 344
Kraków 318
Woodbridge 314
San Mateo 278
Lawrence 273
Princeton 273
Hanoi 270
Cambridge 262
The Dalles 255
Ann Arbor 246
Beijing 238
Lauterbourg 238
Milan 234
Marche 211
Moscow 180
Ottawa 178
Munich 177
Hefei 168
Centro 149
Los Angeles 147
Helsinki 127
Rome 121
São Paulo 116
Abidjan 103
San Diego 94
Redmond 85
Turin 72
Council Bluffs 64
Orem 58
Da Nang 56
London 55
Haiphong 52
Chicago 51
Ancona 50
Buffalo 50
Shanghai 46
Florence 41
Guangzhou 40
Mexico City 40
Warsaw 39
Naples 38
Rio de Janeiro 38
Norwalk 36
Brussels 35
Tokyo 35
Bologna 34
Turku 33
Santa Clara 32
Frankfurt am Main 31
Tashkent 31
Falls Church 30
Johannesburg 30
Montreal 30
Sassari 30
Baghdad 29
Chennai 29
Washington 29
Denver 28
Pune 27
Hải Dương 25
Strasbourg 24
Wuhan 24
Columbus 22
Nuremberg 22
Stockholm 21
Brooklyn 20
Lima 20
Palermo 20
Phoenix 20
Atlanta 19
Belo Horizonte 19
Brasília 19
Izmir 19
Boston 18
Cagliari 18
San Francisco 18
Bari 17
Guayaquil 17
Quito 17
Shenzhen 17
Baku 16
Manchester 16
Parma 16
Thái Bình 16
Bolzano 15
Totale 19.030
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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 743
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 511
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 332
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 329
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 293
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 277
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 271
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) 270
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 252
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 238
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 230
The occurrence of beer spoilage lactic acid bacteria in craft beer production 226
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 219
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 217
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 213
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 209
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 207
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 206
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 204
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 202
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 201
A DNA tracer used in column tests for hydrogeology applications 200
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 200
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 200
Valorization of Foods: From Tradition to Innovation 199
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 198
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 196
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 195
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 189
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 188
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 188
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 187
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 184
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 182
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 180
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 179
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 179
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 177
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 176
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 176
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] 174
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 172
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 171
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 169
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 169
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 167
Bacillus cereus foodborne outbreaks in mass catering 166
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] 165
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 162
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) 161
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 161
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 160
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 159
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 158
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 156
Alginate production by Azotobacter vinelandii DSM 576 in batch fermentation 155
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 152
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 151
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.)] 151
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media 147
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 147
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 145
Alginate from Azotobacter vinelandii. 144
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 143
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 141
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 140
Unpasteurised commercial boza as a source of microbial diversity 140
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 139
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 136
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 136
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 135
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 135
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 134
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 134
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 134
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 133
The occurrence of spoilage yeasts in cream-filled bakery products 132
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 132
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 132
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 132
Exopolysaccharides from lactic acid bacteria 131
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in Europe 131
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 128
Production and characterization of alginate by Azotobacter vinelandii 127
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 126
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 125
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 125
The influence of clay brick substratum on the inhibitory efficiency of TiO2 nanocoating against biofouling 124
An ARDRA method based on differences in the 16S rRNA gene sequence for the identification of lactic acid bacteria (LAB) 123
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 123
Impiego di impasti acidi selezionati per la panificazione con farina di orzo. 122
Microbial dynamics in the Ciauscolo salami during ripening [ Evoluzione delle comunità microbiche nel corso della maturazione del Ciauscolo] 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
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 122
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 121
The microbial ecology of a typical Italian salami during its natural fermentation. 119
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 119
Alginate production by Azotobacter vinelandii 118
Totale 17.898
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Categoria #
all - tutte 129.343
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 129.343
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021670 0 0 0 0 0 0 0 0 0 0 502 168
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
2025/20269.463 623 706 600 1.207 865 729 1.938 1.082 891 795 27 0
Totale 32.603