IRIS
CLEMENTI, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 15.274
EU - Europa 10.177
AS - Asia 6.635
SA - Sud America 1.474
Continente sconosciuto - Info sul continente non disponibili 392
AF - Africa 327
OC - Oceania 26
Totale 34.305
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Nazione #
US - Stati Uniti d'America 14.851
IT - Italia 2.959
SG - Singapore 2.372
UA - Ucraina 1.298
VN - Vietnam 1.268
BR - Brasile 1.166
RU - Federazione Russa 1.161
CN - Cina 1.046
FR - Francia 898
DE - Germania 822
IE - Irlanda 689
HK - Hong Kong 551
SE - Svezia 544
DK - Danimarca 470
TR - Turchia 399
FI - Finlandia 394
PL - Polonia 384
CA - Canada 268
KR - Corea 257
GB - Regno Unito 251
IN - India 149
BD - Bangladesh 117
CI - Costa d'Avorio 103
AR - Argentina 102
MX - Messico 99
NL - Olanda 80
IQ - Iraq 66
JP - Giappone 66
ZA - Sudafrica 59
EC - Ecuador 54
MA - Marocco 53
ES - Italia 52
ID - Indonesia 51
PH - Filippine 49
BE - Belgio 45
CO - Colombia 37
PK - Pakistan 35
UZ - Uzbekistan 34
VE - Venezuela 34
PE - Perù 28
DZ - Algeria 23
AT - Austria 22
CL - Cile 22
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
RO - Romania 16
EU - Europa 15
TH - Thailandia 14
CR - Costa Rica 12
IL - Israele 12
LT - Lituania 11
AE - Emirati Arabi Uniti 10
AL - Albania 10
CH - Svizzera 10
MD - Moldavia 10
NP - Nepal 10
JM - Giamaica 9
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
DO - Repubblica Dominicana 6
GE - Georgia 6
PT - Portogallo 6
TW - Taiwan 6
BG - Bulgaria 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
BA - Bosnia-Erzegovina 4
ET - Etiopia 4
GR - Grecia 4
GT - Guatemala 4
HN - Honduras 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
HR - Croazia 2
IR - Iran 2
KG - Kirghizistan 2
Totale 33.889
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Città #
Ashburn 1.829
Singapore 1.437
Jacksonville 1.326
Chandler 1.317
Fairfield 791
Des Moines 787
Dublin 678
Council Bluffs 662
Boardman 639
San Jose 580
Hong Kong 529
Dallas 498
New York 476
Ho Chi Minh City 413
Wilmington 412
Houston 352
Seattle 348
Kraków 318
Woodbridge 314
Milan 279
San Mateo 278
Hanoi 273
Lawrence 273
Princeton 273
Cambridge 262
The Dalles 256
Beijing 255
Ann Arbor 246
Lauterbourg 238
Marche 211
Moscow 180
Ottawa 179
Munich 177
Hefei 169
Los Angeles 162
Centro 149
Rome 128
Helsinki 127
São Paulo 119
Abidjan 103
San Diego 95
Redmond 85
Turin 76
Buffalo 62
Orem 59
London 58
Santa Clara 57
Da Nang 56
Chicago 53
Haiphong 52
Ancona 50
Naples 48
Shanghai 48
Bologna 43
Florence 43
Mexico City 41
Guangzhou 40
Warsaw 40
Rio de Janeiro 38
Norwalk 36
Brussels 35
Tokyo 35
Montreal 33
Turku 33
Denver 32
Frankfurt am Main 31
Tashkent 31
Washington 31
Chennai 30
Falls Church 30
Johannesburg 30
Sassari 30
Baghdad 29
Pune 27
Brooklyn 25
Columbus 25
Hải Dương 25
Phoenix 25
Wuhan 25
Strasbourg 24
Cagliari 23
Atlanta 22
Miano 22
Nuremberg 22
Stockholm 21
Brasília 20
Lima 20
Palermo 20
Belo Horizonte 19
Boston 19
Izmir 19
San Francisco 19
Bari 18
Quito 18
Bolzano 17
Guayaquil 17
Shenzhen 17
Baku 16
Manchester 16
Parma 16
Totale 20.090
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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 825
Gioddu: dalla tradizione italiana un latte fermentato con proprietà funzionali simili al kefir? [Gioddu: from the Italian tradition, a functional kefir-like fermented milk?] 554
Direct detection of antibiotic resistance genes in specimens of chicken and pork meat 340
The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): from feed to frass 337
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) 290
Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites 285
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 281
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products 260
THE CONTRIBUTION OF DNA AND FLUORESCENT TRACER FOR THE IDENTIFICATION OF CONNECTIONS IN KARST AND FISSURED AQUIFERS 243
Anti-staling agents for baking industry [Coadiuvanti tecnologici anti-raffermAmento per l’industria dei lievitati da forno] 242
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours 242
Bacteria and yeast microbiota in milk kefir grains from different Italian regions 234
The occurrence of beer spoilage lactic acid bacteria in craft beer production 233
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review 220
Softness of Panettone: the results of an applied study [Sofficità del Panettone: i risultati di una ricerca applicata] 219
Bacterial and fungal communities of Gioddu as revealed by PCR-DGGE analysis 218
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 217
A glimpse into the microbiota of marketed ready-to-eat crickets (Acheta domesticus) 215
The potential of edible insects: microbiological features [Il potenziale degli insetti edibili: aspetti microbiologici] 212
Hydraulic contacts identification in the aquifers of limestone ridges: tracer tests in the Montelago pilot area (Central Apennines) 210
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 209
Valorization of Foods: From Tradition to Innovation 208
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 207
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR 205
Flow parameters in porous alluvial aquifers evaluated by multiple tracers 205
A DNA tracer used in column tests for hydrogeology applications 203
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing 201
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile 196
Distribution of transferable antibiotic resistance genes in laboratory-reared edible mealworms (Tenebrio molitor L.) 196
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae 194
Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. 192
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 192
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 191
Selezione di starter per la produzione di nuove conserve fermentate a base di finocchio marino (Crithmum marititimum L.) 191
Amplified ribosomal DNA restriction analysis for the characterization of Azotobacteraceae: a contribution to the study of these free-living nitrogen-fixing bacteria 186
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] 185
Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects 184
Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks 182
Unveiling hákarl: a study of the microbiota of the traditional Icelandic fermented fish 182
Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores 182
Zebrafish (Danio rerio) physiological and behavioural responses to insect-based diets: a multidisciplinary approach 182
Brettanomyces spoilage in Albanian wines assessed by culture-dependent and culture-independent methods 180
Bacillus cereus foodborne outbreaks in mass catering 177
A PCR ARDRA method based on differences in the 16S rRNA gene sequence for identification of Lactic Acid Bacteria 176
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] 176
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 175
Autochthonous lactic acid bacteria in the production of mozzarella cheese. 174
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a University canteen 169
Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions 167
An eight-year report on the implementation of HACCP in a University canteen: Impact on the microbiological quality of meals 167
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) 166
Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans 164
Alginate production by Azotobacter vinelandii DSM 576 in batch fermentation 163
Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. 161
Anti-staling agents for bakery industry [Coadiuvanti tecnologici anti-raffermamento per l'industria dei lievitati da forno]. 159
Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE andmetagenomic sequencing 159
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring 158
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study 158
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 157
Investigating antibiotic resistance genes in marketed ready-to-eat small crickets (Acheta domesticus) 157
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.)] 157
A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media 150
Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.) 150
Alginate from Azotobacter vinelandii. 149
Antifungal activity of sourdough lactic acid bacteria for the biopreservation of baked goods. 147
Unpasteurised commercial boza as a source of microbial diversity 147
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone 146
Monitoring of the HACCP system in mass catering: a case study [La verifica del sistema HACCP nella ristorazione collettiva: un caso studio] 146
Investigation of the dominant microbiota in ready-to-eat grasshoppers and mealworms and quantification of carbapenem resistance genes by qPCR 146
Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour 144
PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach 142
Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces 142
Exopolysaccharides from lactic acid bacteria 141
Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae 140
Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen 139
Una anagrafe per i probiotici? Evoluzione delle tecniche di identificazione e tipizzazione. 138
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing 138
Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds 138
The occurrence of spoilage yeasts in cream-filled bakery products 136
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in Europe 136
Transferable antibiotic resistances in marketed edible grasshoppers (Locusta migratoria migratorioides) 136
Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation 136
Production and characterization of alginate by Azotobacter vinelandii 135
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture – dependent techniques and PCR-DGGE. 133
The microbial ecology of a typical Italian salami during its natural fermentation. 133
Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands 132
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans 130
Microbial evolution of Traditional Mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains 129
Microbial dynamics in the Ciauscolo salami during ripening [ Evoluzione delle comunità microbiche nel corso della maturazione del Ciauscolo] 128
Biodiversity of the sourdough lactic acid bacteria from bakery products manufactured in the Marche region (Central Italy) 128
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview 128
Valutazione della performance di panificazione e complessità microbica di madri acide con farina d’orzo 127
The influence of clay brick substratum on the inhibitory efficiency of TiO2 nanocoating against biofouling 127
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 126
An ARDRA method based on differences in the 16S rRNA gene sequence for the identification of lactic acid bacteria (LAB) 125
Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese 125
Italian salami: survey of traditional Italian salami, their manufacturing techniques, and main chemical and microbiological traits 125
Impiego di tecniche molecolari per l’identificazione e biotipizzazione di popolazioni microbiche da produzioni casearie artigianali 124
Impiego di impasti acidi selezionati per la panificazione con farina di orzo. 123
Totale 18.731
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Categoria #
all - tutte 140.801
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 140.801
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.614 0 0 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
2026/20271.016 523 480 13 0 0 0 0 0 0 0 0 0
Totale 34.305