IRIS
CLEMENTI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 12.458
EU - Europa 8.906
AS - Asia 4.534
SA - Sud America 1.132
AF - Africa 217
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 16
Totale 27.285
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Nazione #
US - Stati Uniti d'America 12.144
IT - Italia 2.643
SG - Singapore 1.903
UA - Ucraina 1.288
BR - Brasile 981
CN - Cina 891
DE - Germania 797
IE - Irlanda 682
RU - Federazione Russa 675
FR - Francia 631
SE - Svezia 542
HK - Hong Kong 485
DK - Danimarca 469
TR - Turchia 376
PL - Polonia 375
FI - Finlandia 341
VN - Vietnam 295
KR - Corea 252
CA - Canada 235
GB - Regno Unito 226
CI - Costa d'Avorio 101
IN - India 78
MX - Messico 67
NL - Olanda 63
AR - Argentina 53
JP - Giappone 48
ES - Italia 45
BE - Belgio 42
ID - Indonesia 40
MA - Marocco 38
ZA - Sudafrica 35
EC - Ecuador 34
BD - Bangladesh 25
PH - Filippine 21
AT - Austria 19
IQ - Iraq 18
PE - Perù 18
AU - Australia 15
EU - Europa 15
PK - Pakistan 15
RO - Romania 15
UZ - Uzbekistan 15
CO - Colombia 14
VE - Venezuela 11
CH - Svizzera 9
CL - Cile 9
IL - Israele 9
LT - Lituania 9
EG - Egitto 8
KE - Kenya 8
TN - Tunisia 8
AZ - Azerbaigian 7
CZ - Repubblica Ceca 7
PY - Paraguay 7
SA - Arabia Saudita 7
AE - Emirati Arabi Uniti 6
JO - Giordania 6
NZ - Nuova Zelanda 6
TH - Thailandia 6
AL - Albania 5
BO - Bolivia 4
HU - Ungheria 4
LB - Libano 4
MY - Malesia 4
PA - Panama 4
BG - Bulgaria 3
DZ - Algeria 3
KZ - Kazakistan 3
LV - Lettonia 3
NG - Nigeria 3
NP - Nepal 3
RS - Serbia 3
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BY - Bielorussia 2
DO - Repubblica Dominicana 2
GA - Gabon 2
GE - Georgia 2
GH - Ghana 2
KH - Cambogia 2
MO - Macao, regione amministrativa speciale della Cina 2
MZ - Mozambico 2
SN - Senegal 2
TT - Trinidad e Tobago 2
UG - Uganda 2
AD - Andorra 1
AM - Armenia 1
BB - Barbados 1
CR - Costa Rica 1
CY - Cipro 1
GR - Grecia 1
HR - Croazia 1
IR - Iran 1
JM - Giamaica 1
KW - Kuwait 1
LK - Sri Lanka 1
MD - Moldavia 1
MG - Madagascar 1
MK - Macedonia 1
NA - Namibia 1
Totale 27.275
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Città #
Jacksonville 1.323
Chandler 1.317
Singapore 1.163
Ashburn 1.026
Fairfield 791
Des Moines 786
Dublin 674
Boardman 636
Dallas 485
Hong Kong 480
New York 451
Wilmington 412
Houston 347
Seattle 344
Kraków 318
Woodbridge 314
San Mateo 278
Lawrence 273
Princeton 273
Cambridge 262
Ann Arbor 246
Milan 226
Beijing 217
Marche 211
Ottawa 178
Munich 177
Hefei 168
Centro 149
The Dalles 149
Moscow 145
Los Angeles 141
Ho Chi Minh City 116
Rome 116
Abidjan 101
São Paulo 98
San Diego 94
Redmond 85
Helsinki 74
Turin 71
Chicago 51
Ancona 50
Buffalo 48
London 48
Hanoi 45
Shanghai 43
Guangzhou 40
Florence 37
Mexico City 37
Norwalk 36
Naples 35
Warsaw 34
Turku 33
Brussels 32
Bologna 31
Falls Church 30
Rio de Janeiro 29
Sassari 28
Washington 28
Montreal 27
Pune 26
Denver 25
Johannesburg 24
Strasbourg 23
Tokyo 23
Wuhan 23
Columbus 22
Orem 22
Santa Clara 21
Council Bluffs 20
Palermo 20
Phoenix 20
Stockholm 20
Brooklyn 19
Nuremberg 19
Bari 17
Boston 17
San Francisco 17
Atlanta 16
Brasília 16
Belo Horizonte 15
Bolzano 15
Shenzhen 15
Tolentino 15
Ankara 14
Frankfurt am Main 14
Lariano 14
Parma 14
Venice 14
Cagliari 13
Chennai 13
Curitiba 13
Da Nang 13
Padova 13
Redwood City 13
Tashkent 13
Angono 12
Castelfidardo 12
Izmir 12
Lima 12
San Jose 12
Totale 16.148
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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 708
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 460
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 308
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 296
Prevalence of histidine decarboxylase genes of Gram-positive bacteria in surströmming as revealed by qPCR 272
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 244
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 234
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 232
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) 223
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 202
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 199
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 187
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 187
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 185
The occurrence of beer spoilage lactic acid bacteria in craft beer production 182
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 181
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 172
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 172
A DNA tracer used in column tests for hydrogeology applications 171
Valorization of Foods: From Tradition to Innovation 171
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 170
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 169
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 168
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 168
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 168
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 167
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 166
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 165
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 162
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 159
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 158
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 158
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 156
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 153
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] 152
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 152
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 151
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 150
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 149
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 149
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 145
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 145
Bacillus cereus foodborne outbreaks in mass catering 143
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 142
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 140
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 140
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] 140
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 139
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 138
Alginate production by Azotobacter vinelandii DSM 576 in batch fermentation 135
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 135
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 135
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) 134
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 133
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 133
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 131
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 129
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 129
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 128
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media 127
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 127
Unpasteurised commercial boza as a source of microbial diversity 125
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 123
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 122
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 122
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 120
Alginate from Azotobacter vinelandii. 119
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 119
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.)] 119
Production and characterization of alginate by Azotobacter vinelandii 118
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 118
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 116
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 115
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 115
The occurrence of spoilage yeasts in cream-filled bakery products 114
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 114
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 113
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 113
Exopolysaccharides from lactic acid bacteria 112
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 112
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in Europe 112
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 111
Impiego di tecniche molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali 108
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 108
Impiego di impasti acidi selezionati per la panificazione con farina di orzo. 107
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 107
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 105
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 105
An ARDRA method based on differences in the 16S rRNA gene sequence for the identification of lactic acid bacteria (LAB) 104
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 104
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 104
The influence of clay brick substratum on the inhibitory efficiency of TiO2 nanocoating against biofouling 104
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE 104
Development of molecular tools for the identification of free nitrogen-fixing bacteria (FNFB): a contribution to the disclosure of soil microbial bio-diversity 103
Evaluation of the HACCP system in a university canteen: microbiological monitoring and internal auditing as verification tools 103
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 103
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 103
I lieviti selezionati ed il loro impiego enologico. 101
Characterization of natural starter cultures used in manufacture of Pasta Filata Cheese in Basilicata (Southern Italy) 100
Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese 100
Totale 15.349
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Categoria #
all - tutte 120.570
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 120.570
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.357 0 0 0 0 0 181 389 201 354 562 502 168
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
2025/20264.520 623 706 600 1.207 865 519 0 0 0 0 0 0
Totale 27.660