Clemencia Chaves Lopez è Professore Associato di Microbiologia Agraria (ssd AGR/16) presso la Facoltà di Agraria dell'Università degli Studi di Teramo e componente del Collegio dei Docenti del Dottorato di Ricerca in "Scienze degli Alimenti" presso la stessa Università. Si è laureata Biologia presso la Facoltà di Scienze dell' Universidad del Valle di Colombia. In 1996 consegue il il titolo di Dottore di Ricerca (Ph.D.) in "Biotecnologie degli Alimenti" presso l'Università degli Studi di Bologna. Tiene lezioni nel corso di Laurea specialistica di Tecnologia Alimentare  nonché seminari nell'ambito di Master aventi per oggetto le biotecnologie dei prodotti alimentari. E' stata ed è coinvolta in programmi di ricerca aventi come partner Istituti Universitari italiani, stranieri (Colombia, Spagna, Stati Uniti) industrie del settore agro-alimentare nazionali ed internazionali. Svolge attività di ricerca sulla ecologia microbica degli alimenti con particolare riguardo ai prodotti fermentati, inoltre sulla caratterizzazione fisiologica di lieviti e muffe e sulle loro implicazioni nella produzione e conservazione di alimenti.

Clemencia Chaves Lopez is Associate Professor of Microbiology (AGR/16) at the Faculty of Agriculture of the University of Teramo and member of the teaching body of the PhD course in Food Science at the same University. She graduated in Biology at the Faculty of Science in Valle University  - Colombia. In 1996 is of Doctor of Research (Ph. D.) in Food Biotechnology of Bologna University. She frequently teaches in masters on Food Biotechnology. She participates in Research Programs involving Italian and foreing Universities and food industries. She carry out her researches on microbial ecology, physiological characterization of yeast and moulds, on their involvement in fermented food production and preservation.

pubblicazioni degli ultimi 5 anni

1. A. Scroccarello, J.B Molina-Hernández, F. Della Pelle, J. Ciancetta, G. Ferraro, E. Fratini, L. Valbonetti, C. Chaves López, D. Compagnone. (2021) Effect of phenolic compounds-capped AgNPs on growth inhibition of Aspergillus niger. Colloids and Surfaces B: Biointerfaces. 199, 111533.
2. F. Maggio, C Rossi, C. Chaves López, L. Valbonetti, G. Desideri, A. Paparella, A. Serio. (2021) A single exposure to a sublethal concentration of Origanum vulgare essential oil initiates response against food stressors and restoration of antibiotic. Food Control, 132, 108562.
3. M.G. Donadu, Y. Peralta-Ruiz, D. Usai, F. Maggio, J.B. Molina-Hernandez, D. Rizzo, F. Bussu, S. Rubino, S. Zanetti, A. Paparella, C. Chaves-López. (2021) Colombian Essential Oil of Ruta graveolens against Nosocomial Antifungal Resistant Candida Strains. J. Fungi, 7, 383.
4. Y. Peralta-Ruiz, C.D. Grande-Tovar, D.P. Navia Porras, A. Sinning-Mangonez, J. Delgado-Ospina, M. González-Locarno, Y. Maza Pautt, C. Chaves-López. (2021) Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil. Molecules, 26, 725.
5. Lippolis, C Rossi, M De Angelis, F Minervini, A. Paparella, C. Chaves López. (2021) Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59proteome in response to different environmental conditions. Food Control, 127,108105.
6. C. Chaves-López, J.D. Ospina. (2021) -Topic review Fungi in the Cocoa Production. Scholarly Community Encyclopedia. Plant Sciences ;https://encyclopedia.pub/10381.
7. J. Delgado-Ospina, R. Lucas-González, M. Viuda-Martos, J. Fernández-López, J. A Pérez Álvarez, M. Martuscelli, C. Chaves-López. (2021) Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agroindustrial chain. Heliyon, 7, (4), E06799.
8. C. Botella-Martínez, R. Lucas-Gonzalez, C. Ballester-Costa, J.Á. Pérez-Álvarez, J. Fernández-López, J. Delgado-Ospina, C. Chaves-López, M. Viuda-Martos. (2021) Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity. Agronomy, 11, 401.
9. J. Delgado-Ospina, J.B. Molina-Hernández, G. Romanazzi, C. Chaves López, A. Paparella. (2021) The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change. Journal of Fungi, 7(3), 202.
10. V. Calderón-Martínez, J. Delgado-Ospina, J.S. Ramírez-Navas, E.Flórez López, M.P Valdés-Restrepo, C.D. Grande-Tovar, C. Chaves-López. (2021) Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp. Appl. Sci. 11, 1734.
11. F. Maggio, C. Rossi, C. Chaves-López, A. Serio, L. Valbonetti, F. Pomilio, A.P. Chiavaroli, A. Paparella. (2021) Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions. Foods.; 10(1):176.
12. F. Maggio, C. Rossi, A. Chiaverini, A. Ruolo, M. Orsini, P. Centorame, V.A. Acciari, C. Chaves López, R . Salini, M. Torresi, A. Serio, F. Pomilio, A. Paparella. (2021) Genetic relationships and biofilm formation of Listeria monocytogenes isolated from the smoked salmon industry. International Journal of Food Microbiology, 356 (16), 109353
13. J. Delgado-Ospina, M. Martuscelli, C.D. Grande-Tovar, R. Lucas-González, J. B. Molina-Hernandez, M. Viuda -Martos, J. Fernández-López, J. Á. Pérez-Álvarez, C. Chaves-López. (2021) Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods, 10(6), 1243.
14. J. Delgado-Ospina, L. Acquaticci, J.B. Molina-Hernandez, K. Rantsiou, M. Martuscelli, A.F. Kamgang, S. Vittori, A. Paparella, C. Chaves-López. (2021) Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. Microorganisms.; 9(1):28.
15. C. Rossi, C. Chaves-López, A. Serio, M. Casaccia, F. Maggio, A. Paparella. (2020) Effectiveness and mechanisms of essential oils for biofilm control on food contact surfaces: An updated review. Rev Food Sci Nutr, 30;1-20.
16. Serio, A., Laika, J., Maggio, F., G Sacchetti, F. D'Alessandro, C. Rossi, M. Martuscelli, C. Chaves-López, A. Paparella. (2020) Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage. Foods, 9(9), 1286.
17. Y. Peralta-Ruiz, C. Grande Tovar, A. Sinning-Mangonez, D. Bermont, A. Pérez Cordero, A. Paparella, C. Chaves-López. (2020) Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit. International journal of food microbiology, 326, pp. 108649
18. Y. Peralta-Ruiz, C.D. Grande Tovar, A. Sinning-Mangonez, E A Coronell, M. F. Marino, C Chaves-Lopez. (2020) Reduction of postharvest quality loss and microbiological decay of tomato chonto (Solanum lycopersicum L.) using chitosanEssential oil-based edible coatings under low-temperature storage. Polymers, 12(8), 1822. 2.
19. J. Delgado-Ospina, S. Triboletti, V. Alessandria, A Serio, M sergi, A Paparella, K. Rantsiou, C. Chaves-López. (2020) Functional biodiversity of yeasts isolated from Colombian fermented and dry Cocoa beans. Microorganisms, 8(7), pp. 1–17,1086.
20. R. Lucas-González, M. Viuda-Martos, J.Á. Pérez-Álvarez, C Chaves-López, B. Shkembi, S Moscaritolo, J. Fernández-López, G. Sacchetti. (2020) Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality. Journal of Food Measurement and Characterization, 14(3), pp. 1634–1644.
21. J. Delgado-Ospina, C. D. Di Mattia, A. Paparella, A., M. Martuscelli, C. ChavesLópez. (2020) Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells. Foods, 9(4), 520.
22. C. Chaves-López, C. Rossi, F. Maggio, A. Paparella, A. Serio. (2020) Changes Occurring in Spontaneous Maize Fermentation: An Overview. Fermentation, 6(1), 36.
23. M. Pellegrini, C. Rossi, S. Palmieri, F. Maggio, C. Chaves-López, C. Lo Sterzo, A. Paparella, D. De Medici, A. Ricci, A. Serio. (2020) Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments. Front. Sustain. Food Syst. 4:14.
24. C. Chaves-López, Y. Peralta Ruiz, B.B. Molina Hernandez, J. Delgado Ospina, C.D. Grande Tovar, A. Paparella. (2020) Anthocyanins in folk medicine: local traditions, sources, compounds and related aspects. Chapter 6 . pg 141-167. In: Anthocyanins. Editors: José Manuel Lorenzo Rodriguez et al. © Nova Science Publishers, Inc. ISBN: 978-1-53617-816.
25. R. Tardugno, A. Serio, F. Pellati, S. D’amato, C. Chaves Lopez, M. G.Bellardi, M. Di vito, V. Savini, A. Paparella, S. Benvenuti, (2019). Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens. Natural Product Research. 33(22), pp. 3330-3335.
26. C. Rossi, C. Chaves-López, S.S. Možina, C. Di Mattia, S. Scuota, I. Luzzi, T. Jenič, A. Paparella, A. Serio, (2019). Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce LWT 111, pp. 16-22.
27. H.N. Nguyen, C. Chaves-Lopez, R.C. Oliveira, A. Paparella, D.F. Rodrigues, (2019). Cellular and metabolic approaches to investigate the effects of grapheme and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger. Carbon 143, pp. 419-429.
28. C.D. Grande-Tovar, J. Delgado-Ospina, L.F. Puerta, G.C. Rodriguez, G. Sacchetti, Paparella, A., C. Chaves-López. (2019). Bioactive micro-constituents of ackee arilli (Blighia sapida k.d. koenig). Anais da Academia Brasileira de Ciencias, 91(3),e20180140.
29. M. Contreras, C. D. Grande Tovar, W. Vallejo, C. Chaves Lopez (2019) Bioremoval of Methylene Blue from Aqueous solution by Galactomyces geotrichum KL20A. Water 2019, 11(2), 282.
30. C. Chaves-Lopez, H.N. Nguyen, R.C. Oliveira, E.T. Nardes, A. Paparella, D.F. Rodrigues (2018). A morphological, enzymatic and metabolic approach to elucidate apoptotic-like cell death in fungi exposed to h- and α-molybdenum trioxide nanoparticles. Nanoscale, 10(44), pp. 20702-20716.
31. C.D. Grande-Tovar, C. Chaves-Lopez, A. Serio, C. Rossi, A. Paparella. (2018). Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action. Trends in Food Science and Technology. 78, pp. 61-71.
32. C. Rossi, C. Chaves-López, A. Serio, F. Anniballi, L. Valbonetti, A. Paparella, (2018). Effect of Origanum vulgare essential oil on biofilm formation and motility capacity of Pseudomonas fluorescens strains isolated from discoloured Mozzarella cheese. Journal of Applied Microbiology. 124(5), pp. 1220-1231.
33. C. Chaves-López, D. Usai, M.G. Donadu, J. Delgado Ospina, A. Paparella, C. Chaves-Lopez, A. Serio, C. Rossi, A. Pinna, A. Paparella. (2018). Potential of Borojoa patinoi Cuatrecasas water extract to inhibit nosocomial antibiotic resistant bacteria and cancer cell proliferation in vitro. Food and Function. 9(5), pp. 2725- 2734.
34. S. D’Amato, A. Serio, C. Chaves-Lopez, A. Paparella. (2018). Hydrosols: Biological activity and potential as antimicrobials for food applications. Food Control. 86, pp. 126-137.
35. C.Rossi, ,A. Serio, C. Chaves-López, F. Anniballi, B. Auricchio, E. Goffredo, B.T. Cenci-Goga, F.Lista, S. Fillo, A. Paparella, (2018). Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry. Food Control. 86, pp. 241- 248.
36. A. Bua, D. Usai, M.G. Donadu, J. Delgado Ospina, A. Paparella, C. ChavesLopez, A. Serio, C. Rossi, S. Zanetti, P. Molicotti.(2017). Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms. Natural Product Research. pp. 1-3.
37. C. Chaves López, A. Serio, C. Montalvo, A. Paparella, C. Ramirez, J.A. Peréz Álvarez, D. Mastrocola, M. Martuscelli, (2017). Effect of nisin on biogenic amines and shelf life of. vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets. Journal of Food Science and Technology. 54(10), pp. 3268-3277.
38. M.R Loizzo, M. Bonesi, A. Serio, C. Chaves-López, T. Falco, A. Paparella, F. Menichini, R. Tundis, (2017). Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects. International Journal of Food Properties. 20(4), pp. 899-910.
39. A. Serio, C. Chaves-López, C. Rossi, P. Pittia, M Dalla Rosa, A. Paparella, (2017) . Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae. Italian Journal. of Food Safety. 6(1), pp. 23-27.