IRIS
CLEMENTI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 10.531
EU - Europa 7.002
AS - Asia 996
Continente sconosciuto - Info sul continente non disponibili 15
SA - Sud America 15
AF - Africa 10
OC - Oceania 8
Totale 18.577
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Nazione #
US - Stati Uniti d'America 10.339
IT - Italia 2.124
UA - Ucraina 1.279
IE - Irlanda 724
DE - Germania 584
SE - Svezia 534
DK - Danimarca 469
FR - Francia 433
TR - Turchia 342
PL - Polonia 331
FI - Finlandia 252
KR - Corea 239
SG - Singapore 228
CA - Canada 188
GB - Regno Unito 165
CN - Cina 94
BE - Belgio 42
IN - India 33
JP - Giappone 25
EU - Europa 15
AT - Austria 13
NL - Olanda 11
BR - Brasile 10
ES - Italia 10
RO - Romania 10
VN - Vietnam 9
CH - Svizzera 5
HK - Hong Kong 5
AU - Australia 4
HU - Ungheria 4
ID - Indonesia 4
MX - Messico 4
MY - Malesia 4
NZ - Nuova Zelanda 4
PE - Perù 4
RU - Federazione Russa 4
AL - Albania 2
GH - Ghana 2
IQ - Iraq 2
LV - Lettonia 2
MA - Marocco 2
MO - Macao, regione amministrativa speciale della Cina 2
PH - Filippine 2
CI - Costa d'Avorio 1
CL - Cile 1
DZ - Algeria 1
EG - Egitto 1
HR - Croazia 1
IL - Israele 1
IR - Iran 1
KE - Kenya 1
KH - Cambogia 1
LB - Libano 1
LT - Lituania 1
MK - Macedonia 1
NP - Nepal 1
PK - Pakistan 1
SI - Slovenia 1
TN - Tunisia 1
UZ - Uzbekistan 1
ZW - Zimbabwe 1
Totale 18.577
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Città #
Chandler 1.356
Jacksonville 1.336
Des Moines 829
Fairfield 823
Dublin 687
Ashburn 566
Wilmington 425
New York 404
Boardman 354
Houston 348
Woodbridge 334
Menlo Park 325
Kraków 318
Seattle 315
San Mateo 283
Cambridge 279
Lawrence 278
Princeton 278
Ann Arbor 250
Marche 214
Ottawa 179
Milan 171
Centro 151
Redmond 100
San Diego 96
Beijing 64
Turin 63
Rome 48
Norwalk 38
Ancona 32
Brussels 32
Falls Church 32
Pune 29
Washington 28
Naples 25
Helsinki 24
Strasbourg 24
London 23
Bologna 22
Sassari 22
Florence 17
Lariano 14
Redwood City 14
Parma 13
Castelfidardo 12
Palermo 12
Bolzano 11
Izmir 11
Avellino 10
Rimini 10
Iesi 9
Kilburn 9
Vittuone 9
Acerra 8
Ascoli Piceno 8
Cagliari 8
Dong Ket 8
Kagoya 8
Padova 8
Porto San Giorgio 8
Serra 8
Tolentino 8
Udine 8
Verona 8
Casoria 7
Hanover 7
Hounslow 7
Istanbul 7
Osimo 7
Perugia 7
Véry 7
Agugliano 6
Bari 6
Chiaravalle 6
Fermo 6
Jesi 6
Lanciano 6
New Bedfont 6
Pavia 6
Pesaro 6
Pisa 6
Rossiglione 6
Soresina 6
Squinzano 6
Venezia 6
Cologne 5
Cork 5
Dallas 5
Empoli 5
Fano 5
Ferrara 5
Filottrano 5
Licata 5
Mountain View 5
Nanjing 5
Recanati 5
Rovigo 5
Sicily 5
Valmontone 5
Venice 5
Totale 11.652
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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 590
Microbiological characterization of Gioddu, an Italian fermented milk 451
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 179
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 162
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) 155
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 144
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 139
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 136
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 135
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 132
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] 128
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 125
The occurrence of beer spoilage lactic acid bacteria in craft beer production 123
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 123
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 123
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 123
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 122
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 119
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 117
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 116
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 113
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 112
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) 111
Valorization of Foods: From Tradition to Innovation 110
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 107
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 106
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 105
A DNA tracer used in column tests for hydrogeology applications 104
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 104
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 104
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 102
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 102
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 100
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 99
Production and characterization of alginate by Azotobacter vinelandii 98
Unpasteurised commercial boza as a source of microbial diversity 98
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 98
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 97
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 97
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 96
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 95
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 94
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 94
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 94
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 93
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 92
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 92
Alginate production by Azotobacter vinelandii DSM 576 in batch fermentation 91
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 89
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 89
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 89
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 88
Bacillus cereus foodborne outbreaks in mass catering 87
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 86
The occurrence of spoilage yeasts in cream-filled bakery products 85
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 85
Impiego di impasti acidi selezionati per la panificazione con farina di orzo. 84
Impiego di tecniche molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali 84
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 84
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 84
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 83
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR 83
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 82
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 82
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 81
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 81
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 80
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] 80
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 80
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 80
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 80
Characterization of indigenous Saccharomyces cerevisiae from the Italian region of Marche: hunting for new strains for local wine quality improvement 79
Characterization of natural starter cultures used in manufacture of Pasta Filata Cheese in Basilicata (Southern Italy) 79
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 79
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 79
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media 78
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 78
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 78
Exopolysaccharides from lactic acid bacteria 77
Development of molecular tools for the identification of free nitrogen-fixing bacteria (FNFB): a contribution to the disclosure of soil microbial bio-diversity 77
Effect of process parameters on the production of lactic acid bacteria in batch fermentation 77
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 77
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 77
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.)] 77
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 77
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 76
Studio preliminare sulla caratterizzazione del Ciauscolo 75
Microbial dynamics in the Ciauscolo salami during ripening [ Evoluzione delle comunità microbiche nel corso della maturazione del Ciauscolo] 75
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 75
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 75
Rheology of alginate from Azotobacter vinelandii in aqueous dispersions 74
Tracciabilità dei formaggi artigianali da latte crudo della regione Marche: un approccio preliminare. 74
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 74
Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed 74
Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese 73
SED-1 gene lenght and sequence polymorphism in feral strains of Saccharomyces cerevisiae 72
Behaviour of lactic and non lactic microflora during the production and ripening of farm-manufactured Pecorino cheese 72
Use of selected starter cultures in the production of farm manufactured goat cheese from thermized milk 72
I lieviti selezionati ed il loro impiego enologico. 72
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 72
Totale 10.370
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Categoria #
all - tutte 72.713
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 72.713
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019108 0 0 0 0 0 0 0 0 0 32 19 57
2019/20201.972 58 24 270 17 292 19 318 49 323 93 44 465
2020/20214.334 216 389 498 48 404 202 394 493 409 570 523 188
2021/20222.347 85 599 63 113 26 91 100 186 128 139 274 543
2022/20234.406 365 368 311 355 308 1.146 37 275 913 30 185 113
2023/20242.151 398 77 137 382 370 524 44 118 43 58 0 0
Totale 18.959