Prof. CHAVES LOPEZ Clemencia
Prof. CHAVES LOPEZ Clemencia

Email: cchaveslopez@unite.it

Telefono: 0861-266913

Facoltà di appartenenza: BIOSCIENZE E TECNOLOGIE AGRO-ALIMENTARI E AMBIENTALI


 
 
 
 

Curriculum accademico

 

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 Science La Universidad del Valle di Colombia. In 1996 consegue il il titolo di Dottore di Ricerca (Ph.D.) in "Biotecnologie degli Alimenti" presso l'università di Bologna. Tiene lezioni nel corso di Laurea specialistica di Tecnologia Alimentare  nonchè seminari nell'ambito di Masters aventi per oggetto le biotecnologie dei prodotti alimentari. E' stata ed è coinvolta in programmi di ricerca aventi come partners Istituti Universitari italiani, estranieri (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.

Curriculum english version

 

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

 

Pubblicazioni (ultimi 10 anni)

. Tardugno, R., Serio, A., Pellati, F., D’amato, S., Chaves Lopez, C., Bellardi, M. G., Di vito, M., Savini, V., Paparella, A., Benvenuti, S. 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

 . Rossi, C., Chaves-López, C., Mo×ina, S.S., Di Mattia, C., Scuota, S., Luzzi, I., Jenič, T., Paparella, A., Serio, A. 2019 Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce LWT 111, pp. 16-22

. Nguyen, H.N., Chaves-Lopez, C., Oliveira, R.C., Paparella, A., Rodrigues, D.F.       2019    Cellular and metabolic approaches to investigate the effects of graphene and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger. Carbon 143, pp. 419-429.

. Grande-Tovar, C.D., Delgado-Ospina, J., Puerta, L.F., Rodriguez, G.C., Sacchetti, G., Paparella, A., Chaves-López, C. 2019. Bioactive micro-constituents of ackee arilli (Blighia sapida k.d. koenig) Anais da Academia Brasileira de Ciencias, 91(3),e20180140.

. Contreras, M., Grande Tovar C. D., Vallejo, W. Chaves Lopez C. (2019) Bio-removal of Methylene Blue from Aqueous solution by Galactomyces geotrichum KL20A. Water 2019, 11(2), 282.

. Nguyen, H.N., Chaves-Lopez, C., Oliveira, R.C., Paparella, A., Rodrigues, D.F. (2019). Cellular and metabolic approaches to investigate the effects of graphene and graphene oxide in the fungi Aspergillus flavus and Aspergillus niger. Carbon. 143, pp. 419-429.

. Chaves-Lopez, C., Nguyen, H.N., Oliveira, R.C., Nardes, E.T., Paparella, A., Rodrigues, D.F. (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

. Grande-Tovar, C.D., Chaves-Lopez, C., Serio, A., Rossi, C., Paparella, A. (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.

. Tardugno, R., Serio, A., Pellati, F., D’Amato, S., Chaves López, C.,Bellardi, M.G.,Di Vito, M., Paparella, A., Benvenuti, S. (2018). Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens. Natural Product Research. pp. 1-6.

.  Rossi, C., Chaves-López, C., Serio, A., Anniballi, F., Valbonetti, L., Paparella, A. (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.

. Chaves-López, C., Usai, D., Donadu, M.G., Delgado Ospina, J., Paparella, A.,Chaves-Lopez, C., Serio, A., Rossi, C., Pinna, A., Paparella, A. (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.

.  D’Amato, S., Serio, A., Chaves-Lopez C., Paparella, A. (2018). Hydrosols: Biological activity and potential as antimicrobials for food applications. Food Control. 86, pp. 126-137.

. Rossi, C., Serio, A., Chaves-López, C., Anniballi, F., Auricchio, B., Goffredo, E., Cenci-Goga, B.T., Lista, F., Fillo, S., Paparella, A. (2018). Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry. Food Control. 86, pp. 241- 248.

. Bua, A., Usai, D., Donadu, M.G., Delgado Ospina, J., Paparella, A., Chaves-Lopez, C.,Serio, A. Rossi, C. , Zanetti, S., Molicotti, P. (2017). Antimicrobial activity of Austroeupatorium inulaefolium (H.B.K.) against intracellular and extracellular organisms. Natural Product Research. pp. 1-3.

.Chaves López, C., Serio, A., Montalvo, C., Paparella, A., Ramirez, C., Peréz Álvarez, J.A., Mastrocola, D., Martuscelli, M. (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.

. Loizzo, M.R., Bonesi, M., Serio, A., Chaves-López, C. Falco, T., Paparella, A., Menichini, F., Tundis, R. (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.

. Serio, A., Chaves-López, C., Rossi, C., Pittia, P., Dalla Rosa, M.., Paparella, A. (2017) . Salting by vacuum brine impregnation in nitrite-free lonza: Effect on Enterobacteriaceae. Italian Journal of Food Safety. 6(1), pp. 23-27.

. Paparella, A., Mazzarrino, G., Chaves-López, C., Rossi, C., Sacchetti, G., Guerrieri, O., Serio, A. (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology. 59, pp. 23-31.

.Chaves López C., Serio A., Delgado-Ospina J., Rossi C., Grande-Tovar C.D., Paparella A., (2016). Exploring the bacterial microbiota of colombian fermented maize dough “Masa agria” (Maiz añejo). Frontiers in Microbiology, 7, article number 118.

. Grande-Tovar C.D.,Chaves López C., Viuda-Martos M., Serio A., Delgado-Ospina J., Perez- Alvarez J.A., Ospina N., La Tora S., Palmieri S., Paparella, A., (2016). Sub-lethal concentrations of Colombian Austroepatorium inulifolium (H.B.K.) essential oil and its effect on fungal growth and the production of enzymes. Industrial Crops and Products, 87, 315-323.

. Paparella A., Mazzarrino G., Chaves López C., Rossi C., Sacchetti G., Guerrieri O., Serio A., (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology, 59, 23-31.

. Martuscelli M., Lupieri L.,  Chaves-López C,  Mastrocola D., Pittia, P. (2015). Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. Journal of Food Science and Technology. DOI: 10.1007/s13197-

015-1957-2.

. Chaves López C., Serio A, Giannotti A., Sacchetti G., Ndagijimana M, Ciccarone C., Stellarini

A, Corsetti A., Paparella A. (2015). Diversity of foodborne Bacillus volatile compounds and

influence on fungal growth”.Journal of Applied Microbiology. 119, (2):487–499.

DOI:10.1111/jam.12847.

. Chaves-López C., Serio A., Mazzarrino, G.,Martuscelli M., Scarpone E., Paparella, A.(2015). Control of household mycoflora in fermented sausages using the phenolic fractions from olive mill wastewaters. International Journal of Food Microbiology. 207, (17). 49–56.

. Chaves-López C., Mazzarrino, G.,  Fenández-López, J. Pérez-Álvarez, J.A Viuda- Martos. (2015). Assesment of antioxidant and antibacterial potential of borojo fruit (Borojoa Pationi Cuatrecasas) from the rain forest of south America. Industrial Crops products.63:79-86.

. Mazzarrino, G., Paparella, A., Chaves-López, C., Faberi A. Sergi M., Sigismundi C., Compagnone, D., Serio, A. (2015). Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils. Food Control. 50: 794-803.

. Serio A., Mazzarrino G., D’Amato S., Sigismondi C., Chaves López C., Paparella A.(2015). “Dinamiche di inattivazione di Salmonella enterica serovar Derby 1, dopo trattamento con olio essenziale di Caryophillus aromaticus”. TMA Tecniche Mediche Associate 2, 19-20.

. Vernocchi, P., Patrignani, F., Ndagijimana, M., Chaves-Lopez, C., Suzzi, G., Gardini, F., Lanciotti R. (2014). Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity. Annals of Microbiology. Annals of Microbiology. DOI 10.1007/s13213-014-0995-8.

.Chaves-López C, Serio A., Paparella A., Martuscelli M., Corsetti A., Tofalo R., Suzzi G. (2014).

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiology . 59 (1), pp. 39-46.

.Chaves-López C, Serio A., Grande-Tovar, C.D., Cuervo-Mulet R.,  Delgado- Johannes Ospina, J., Paparella A. (2014). Traditional fermented Foods and beverages from a microbiological and nutritional perspective: The Colombian heritage.Comprehensive Reviews in Food Science and Food Safety.13 (5), pp. 1031-104.

. Serio A., Chaves-López C., Martuscelli M.,  Mazzarrino, G.,  Paparella A. (2014).  Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. LWT- Food Science and Technology. 58(1), pp. 116-123.

. Serio A., Fusella C. G., Chaves-López C, Sacchetti G. and Paparella A. (2014). A survey on bacteria isolated as hydrogen sulfide- producers from marine fish. Food Control. 39 (1), 111-118.

. Paparella A., Serio A., Chaves López C. (2013). Strategie sostenibili per il controllo deipatogeni nell’industria alimentare. QSA Qualità e sicurezza alimentare, Dicembre 16-21.

. Mazzarrino G., Serio A., Chaves López C., Paparella A. (2013). Effetto di oli essenziali di origano, cannella e chiodi di garofano sulla dinamica di sviluppo di Salmonella. Natural 1, anno XIII (127), 57-58.

. Paparella A., Mazzarrino G., Serio A., Chaves López C. 2013. Valutazione preliminare di efficacia del Tea Tree Oil per il controllo di Listeria monocytogenes negli alimenti. Natural 1, anno XIII (127), 64.

.Chaves-López, C., Tofalo, R., Serio A., Sacchetti, G., Suzzi, G. (2012). Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk. International journal of Food Microbiology. 59 (1), pp. 39-46.

. Serio, A., Chaves López, C., Paparella, A. (2012). Effectiveness of surface treatments with mirenat-n against Listeria monocytogenes in taleggio and caciotta cheeses. Italian Journal of Food Science. 24 (SUPPL.), pp. 141-144.

. Serio, A., Chaves López, C., Mazzarrino(2012). Olive mill wastewater extract exert in vitro antimicrobial activity against common meat spoiling and pathogenic bacteria. Italian Journal of Food Science. 24 (SUPPL.), 137-140.

.Chaves-López, C., Martin-Sánchez, M., Fuentes-Zaragoza, E., Viuda-Martos, M., Fernández-

López, J., Sendra, E., Sayas, E., PéRez Alvarez, J.A. 2012. Role of oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: Evaluation of its effect on microbial and physicochemical characteristics. Journal of Food Protection 75 (1) , pp. 104-111.

. Paparella, A., Serio, A., Chaves-Lopez, C. (2012).  Flow Cytometry Applications in Food Safety Studies. In "Flow Cytometry - Recent Perspectives", Edited by Ingrid Schmid, ISBN

978-953-51-0626-5.

.Chaves-López, C., Tofalo, R., Serio, A., Paparella, A., Sacchetti, G., Suzzi, G. 2012.Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk. International Journal of Food Microbiology 159 (1), pp. 39-46.

. Paparella A., Serio A., Chaves López C. (2012). “Strategie sostenibili per il controllo dei patogeni nell’industria alimentare”. QSA Qualità e Sicurezza Alimentare, Dicembre, 16-21.

.Chaves-López C., Antonello Paparella, Giovanna Suzzi. . 2011. Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system. International journal of food microbiology. 150 (1) , pp. 50-58.

. Serio A., Chaves López C., Paparella A., 2011. Listeria monocytogenes isolated from the smoked salmon industry: growth potential under different environmental conditions.Food

Control. 22 (12):2071-20-75.

.Chaves-López C, Serio A., Martuscelli, M., Paparella A, Suzzi G. (2011). Microbiological

characteristics of kumis, a traditional fermented Colombian milk, with particular emphasisi

on enterococchi population. Food Microbiology. 28 (5): 1041-1047.

. Martín-Sánchez, A.M., Chaves-López, C., Sendra, E., Sayas, E., Fenández-López, J., Pérez-

Álvarez, J.A. (2011). Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Scince. 89 (1): 35-44.

. Vernocchi, P., Ndagijimana, M., Serrazanetti, D.I., Chaves-Lopez, C., Fabiani, A., Gardini, F., Guerzoni, M.E., Lanciotti, R. (2011). Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine. World Journal of Microbiology and Biotechnology  27 (6): 1423-1433. 

. Martín-Sánchez, A.M., Sánchez-Zapata, E., Viuda-Martos, M., Sendra, E., Sayas-Barberá, E., Fernández-López, J., Pérez-Álvarez, J.A., Chaves-López, C.( 2010). Influence of sorbate addition on the reflectance ratios  650/R570, R560/R500 and R630/R580 in dry-cured meat product. Optica Pura y Aplicada 43 (3): 185-191.

. Serio A., Chaves López C., Di Pasquale F., Paparella A., (2010). Valutazione della performance di "Fresco Pane", sacco per la conservazione domestica del pane. Tecnica Molitoria 61 (2), 118-126.

. Serio A., Chaves López C., Taccogna L., Marsilio F., Suzzi G., Paparella A., (2010). Attività antimicrobica degli oli essenziali di timo ed origano nei confronti di Listeria monocytogenes. Ingredienti Alimentari.

. Serio A., Chaves López C., Paparella A., Suzzi G., (2010). Evaluation of metabolic activities of

enterococci isolated from pecorino abruzzese cheese. International Dairy Journal. 20 : 459-

464.

Prodotti della ricerca

 

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Ultimo aggiornamento: 10-06-2019
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