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 sull'effetto di tecnologie emergenti nella innativazione di microorganismi e dei loro metaboliti tossici, 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 researches the use of non-thermal technologies to inactivate microorganisms and their toxic metabolites, the microbial ecology of foods, the physiological characterization of yeasts and moulds and their involvement in the production and preservation of fermented foods.

pubblicazioni degli ultimi 5 anni

1. Laika, J., Viteritti, E., Molina-Hernandez, JB., Sergi, M., Neri, L., Laurita, R., Silvia Tappi, Ricci, A., Chaves-López C. (2023) Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio. Food Control, 159, 110286.
2. Molina Hernandez, J.B., Scotti, L., Valbonetti, L., Gioia, L., Paparella, A., Paludi, D., Aceto, A.,. Ciriolo, M.R., Chaves Lopez, C. (2023) Effect of membrane depolarization against Aspergillus niger GM31 resistant by ultra-nanoclusters characterized by Ag²⁺ and Ag³⁺ oxidation state. Scientific Reports, 13(1), 2716.
3. Delgado-Ospina, J., Esposito, L., Molina-Hernandez, J.B., Perez Alvarez, J.A., Martuscelli, M., Chaves-López, C. (2023) Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts. Foods, 12(13), 2442
4. Peralta-Ruiz, Y., Rossi, C., Grande-Tovar, C.D., Chaves-López, C. (2023), Green Management of Postharvest Anthracnose Caused by Colletotrichum gloeosporioides. Journal of Fungi, 2023, 9(6), 623.
5. Maggio, F., Serio, A., Rossi, C., Purgatorio, C., Buccione, F., Chaves-López, C., Paparella, A. (2023), Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system. Italian Journal of Food Safety, 2023, 12(1), 11048.
6. Landi, L., Peralta Ruiz, Y.Y., Chaves Lopez, C., Romanazzi, G.h. 2023), Changes in gene expression and postharvest decay inhibition of papaya ( Carica papaya) treated with chitosan and Ruta graveolens L. essential oil alone and in combination. Acta Horticulturae, 2023, 1363, pp. 39–43.
7. Maggio, F., Serio, A., Rossi, C., Purgatorio, C., Buccione, F., Chaves-López, C., Paparella, A. (2023) Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system. Italian Journal of Food Safety, 12(1), 11048.
8. Molina-Hernandez, J.B., Tappi, S., Gherardi, M., de Flaviis, R., .J. laika. Peralta-Ruiz, Y. Y., Paparella, A., Chaves-López, C. (2023), Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity. Food control, 145, 109453.
9. Molina-Hernandez, JB., Tappi,S., Gherardi, M., R de Flaviis, J Laika, Y. Y. Peralta-Ruiz, A. Paparella, Chaves-López (2022).Cold Atmospheric plasma treatment trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity. Food Control, 109453.
10. DC Carrascal-Hernández, E Flórez-López, Y Peralta-Ruiz, C Chaves-López, D. Grande Tovar. (2022). Eco-Friendly Biocontrol Strategies of Alternaria Phytopathogen Fungus: A Focus on Gene-Editing Techniques. Agriculture, 12 (10), 1722.
11. A Paparella, C Purgatorio, C Chaves-López, C Rossi, A Serio. (2022). The Multifaceted Relationship between the COVID-19 Pandemic and the Food System Foods 11 (18), 2816.
12. Delgado‐Ospina,J.,  R Lucas‐González, M Viuda‐Martos, J Fernández-López, J Á. Pérez-Álvarez, M. Martuscelli, Chaves-López (2022) Potential of the cocoa shell to improve the quality properties of a burger‐like meat product. Journal of Food Processing and Preservation, 46 (8), e16752
13. Purgatorio, C., Serio, A., Chaves-López, C., Rossi, C., Paparella, A. (2022). An overview of the natural antimicrobial alternatives for sheep meat preservation. Comprehensive Reviews in Food Science and Food Safety, 21(5), pp. 4210–4250.
14. Munekata,PES., Chaves-Lopez, C., J Fernandez-Lopez, M Viuda-Martos, Sayas-Barbera, M.E., Perez -Alvarez, J.A., Lorenzo J.M. (2022). Autochthonous Starter Cultures in Cheese Production–A Review. Food Reviews International, 1-19.
15. Delgado-Ospina, J., Molina-Hernandez, JB, Viteritti, E., Maggio, F., Fernández-Daza, F.,  Sciarra, P., Serio, A.,  Rossi, C.,  Paparella, A., Chaves-López C. (2022). Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans. Food Microbiology 104, 103990.
16. Giraldo, C., C Chaves-López, R Tofalo, R Angrisani, A Rodrigues, Rodrigues, J. Montoya-Lerma. (2022). Yeasts associated with the worker caste of the leaf-cutting ant Atta cephalotes under experimental conditions in Colombia. Archives of Microbiology 204 (5), 1-10.
17. Rossi, C., Maggio,F.,  M Casaccia, C Chaves‐López, L Valbonetti, A Serio, A. Paparella. (2022). Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination. Journal of Food Safety 42 (2), e12963.
18. C Rossi, C Chaves-López, A Serio, M Casaccia, F Maggio, A Paparella. (2022). Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review. Critical Reviews in Food Science and Nutrition 62 (8), 2172-2191.
19. Chaves-López,C.,  G Cordero-Bueso (2022) Microbial Diversity and Safety in Fermented Beverages. Beverages 8 (1), 14.
20. Rossi,C., F Maggio, C Chaves‐López, L Valbonetti, M Berrettoni, Paparella, A. Serio (2022). Effectiveness of selected essential oils and one hydrolate to prevent and remove Listeria monocytogenes biofilms on polystyrene and stainless-steel food‐contact. Journal of Applied Microbiology 132 (3), 1866-1876.
21. Maggio,F.,  C Rossi, C Chaves-López, L Valbonetti, G Desideri, Paparella, A. Serio (2022). A single exposure to a sublethal concentration of Origanum vulgare essential oil initiates response against food stressors and restoration of antibiotic susceptibility in Listeria monocytogenes. Food Control 132, 108562.
22. Molina-Hernandez, JB., J Laika, Y Peralta-Ruiz, VK Palivala, S Tappi, Valbonetti, K. Zilli, L. Scotti, C. Chaves-López (2022). Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) Foods 11 (2), 210.
23. Scroccarello, J.B Molina-Hernández, F. Della Pelle, J. Ciancetta, G. Ferraro, E. Fratini, L. Valbonetti, Chaves López, D. Compagnone. (2021) Effect of phenolic compounds-capped AgNPs on growth inhibition of Aspergillus niger. Colloids and Surfaces B: Biointerfaces. 199, 111533.
24. 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.
25. 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 agro-industrial chain. Heliyon, 7, (4), E06799.
26. 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.
27. 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.
28. Lippolis, C Rossi, M De Angelis, F Minervini, A. Paparella, Chaves López. (2021) Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59 proteome in response to different environmental conditions. Food Control, 127, 108105.
29. Chaves-López, J.D. Ospina. (2021) -Topic review Fungi in the Cocoa Production. Scholarly Community Encyclopedia. Plant Sciences; https://encyclopedia.pub/10381.
30. 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.
31. 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.
32. 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.
33. 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.
34. 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.
35. 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.
36. 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.
37. 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.
38. 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.
39. Serio, A., Laika, J., Maggio, F., G Sacchetti, F. D'Alessandro, C. Rossi, M. Martuscelli, 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.
40. 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
41. 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 chitosan-Essential oil-based edible coatings under low-temperature storage. Polymers, 12(8), 1822. 2.
42. 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
43. 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.
44. Delgado-Ospina, C. D. Di Mattia, A. Paparella, A., M. Martuscelli, C. Chaves-López. (2020) Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells. Foods, 9(4), 520.
45. Chaves-López, C. Rossi, F. Maggio, A. Paparella, A. Serio. (2020) Changes Occurring in Spontaneous Maize Fermentation: An Overview. Fermentation, 6(1), 36.
46. 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.
47. 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.
48. . R. Tardugno, 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.
49. 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.
50. N. Nguyen, C. Chaves-López, R.C. Oliveira, A. Paparella, D.F. Rodrigues, (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.
51. 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.
52. Contreras, C. D. Grande Tovar, W. Vallejo, C. Chaves Lopez (2019) Bio-removal of Methylene Blue from Aqueous solution by Galactomyces geotrichum KL20A. Water 2019, 11(2), 282.
53. Chaves-López, 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
54. 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.
55. 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.
56. 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.
57. D’Amato, A. Serio, C. Chaves-López, A. Paparella. (2018). Hydrosols: Biological activity and potential as antimicrobials for food applications. Food Control. 86, pp. 126-137.
58. 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.
59. Bua, D. Usai, M.G. Donadu, J. Delgado Ospina, A. Paparella, Chaves-Lopez, 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.
60. 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.
61. 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.
62. Serio, 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.
63. Paparella, G. Mazzarrino, C. Chaves-López, C. Rossi, G. Sacchetti, O. Guerrieri, A. Serio (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology. 59, pp. 23-31.
64. Chaves López, A. Serio, J. Delgado-Ospina, C. Rossi, C.D. Grande-Tovar, A. Paparella. (2016). Exploring the bacterial microbiota of Colombian fermented maize dough “Masa agria” (Maiz añejo). Frontiers in Microbiology, 7, article number 118.
65. Grande-Tovar,D.,  Chaves López, C.,  Viuda-Martos, M., A. Serio, J. Delgado-Ospina, J.A. Perez- Alvarez, N. Ospina, S. La Tora, S. Palmieri, A. Paparella. (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.
66. Paparella, G. Mazzarrino, Chaves López, C. Rossi, G. Sacchetti, O. Guerrieri, A. Serio. (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology, 59, 23-31.
67. Martuscelli, L. Lupieri, C. Chaves-López, D. Mastrocola, P. Pittia, (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.
68. Chaves López, A. Serio, A. Giannotti, G. Sacchetti, M. Ndagijimana, C. Ciccarone, A. Stellarini, A. Corsetti, A. Paparella. (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.
69. Chaves-López, A. Serio, G. Mazzarrino, M. Martuscelli, E. Scarpone, A. Paparella, (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.
70. Chaves-López, G. Mazzarrino, J. Fenández-López, J.A. Pérez-Álvarez, M. 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.