IRIS  Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
EU - Europa 13.825
NA - Nord America 8.516
AS - Asia 2.663
SA - Sud America 651
AF - Africa 403
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 8
Totale 26.079
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Nazione #
US - Stati Uniti d'America 8.315
NL - Olanda 5.671
RU - Federazione Russa 3.521
IT - Italia 1.570
SG - Singapore 1.072
IE - Irlanda 928
CN - Cina 698
BR - Brasile 487
DE - Germania 365
FR - Francia 305
FI - Finlandia 303
CI - Costa d'Avorio 297
UA - Ucraina 255
SE - Svezia 231
AT - Austria 213
GB - Regno Unito 203
VN - Vietnam 177
IN - India 150
CA - Canada 115
HK - Hong Kong 111
BD - Bangladesh 98
PL - Polonia 94
AR - Argentina 61
MX - Messico 57
ID - Indonesia 47
JP - Giappone 46
TR - Turchia 43
ES - Italia 42
IQ - Iraq 42
ZA - Sudafrica 31
EC - Ecuador 25
BE - Belgio 24
CL - Cile 21
SA - Arabia Saudita 21
DZ - Algeria 20
IR - Iran 19
LT - Lituania 19
PK - Pakistan 19
CZ - Repubblica Ceca 18
MA - Marocco 18
MY - Malesia 14
UZ - Uzbekistan 14
VE - Venezuela 14
CO - Colombia 13
IL - Israele 13
AL - Albania 12
EG - Egitto 12
JO - Giordania 11
PH - Filippine 11
CH - Svizzera 10
KR - Corea 10
PE - Perù 10
TN - Tunisia 9
AU - Australia 8
EU - Europa 8
PY - Paraguay 8
GR - Grecia 7
PT - Portogallo 7
AE - Emirati Arabi Uniti 6
GE - Georgia 6
PA - Panama 6
AZ - Azerbaigian 5
BO - Bolivia 5
JM - Giamaica 5
NP - Nepal 5
NZ - Nuova Zelanda 5
RO - Romania 5
TH - Thailandia 5
BG - Bulgaria 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
KE - Kenya 4
CR - Costa Rica 3
LB - Libano 3
NG - Nigeria 3
NO - Norvegia 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
UY - Uruguay 3
AO - Angola 2
BB - Barbados 2
BH - Bahrain 2
DK - Danimarca 2
GT - Guatemala 2
GY - Guiana 2
HN - Honduras 2
KW - Kuwait 2
OM - Oman 2
SR - Suriname 2
TT - Trinidad e Tobago 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BY - Bielorussia 1
CY - Cipro 1
GD - Grenada 1
HR - Croazia 1
HU - Ungheria 1
IS - Islanda 1
KG - Kirghizistan 1
KH - Cambogia 1
Totale 26.065
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Città #
Amsterdam 5.609
Dallas 2.258
Moscow 1.233
Dublin 928
Chandler 816
Singapore 681
San Jose 669
Ashburn 557
Jacksonville 547
Abidjan 297
Beijing 262
Helsinki 230
New York 218
Vienna 202
Campobasso 182
Wilmington 170
Ann Arbor 143
The Dalles 141
Rome 140
Woodbridge 135
Los Angeles 124
San Mateo 123
Hong Kong 108
Houston 103
Lauterbourg 98
Boardman 96
Santa Clara 88
Princeton 84
Frankfurt am Main 81
Milan 76
Dearborn 74
Orem 73
Warsaw 72
São Paulo 62
Ho Chi Minh City 58
Molise 53
Munich 52
Hanoi 44
Naples 44
Tokyo 42
Hillsboro 41
Columbus 40
Baranello 39
Council Bluffs 37
Denver 36
Toronto 35
Montreal 34
Brooklyn 29
Chennai 28
Florence 28
Jakarta 26
Pescara 26
Mexico City 25
San Francisco 25
Atlanta 24
Brussels 24
London 24
San Giovanni Rotondo 23
Seattle 23
Chicago 22
Johannesburg 22
Morcone 22
Fairfield 21
Falkenstein 21
Ankara 20
Poplar 20
Cambridge 19
Baghdad 18
Cassino 18
Manchester 18
Bolzano 17
Boston 17
Phoenix 17
Stockholm 17
Bologna 16
Mountain View 16
Mumbai 15
Nuremberg 15
Oratino 15
San Giovanni Teatino 15
Hefei 14
Nanjing 14
Pune 14
City of London 13
Memphis 13
Rio de Janeiro 13
Belo Horizonte 12
Jinan 12
Leawood 12
Quito 12
Tirana 12
Alatri 11
Brasília 11
Dhaka 11
Haiphong 11
Ottawa 11
Parma 11
Redwood City 11
Riyadh 11
Santiago 11
Totale 18.161
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.107
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.029
Role of yeasts in the brewing process: Tradition and innovation 2.013
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 842
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 567
Presence of lactic acid bacteria in wines from Southern Italy 336
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 300
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 288
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 265
Exploring enzyme and microbial technology for the preparation of green table olives 262
Effective assay for olive vinegar production from olive oil mill wastewaters 258
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 249
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 239
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 235
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 233
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 227
Biodiversity of Lactobacillus plantarum from traditional Italian wines 226
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 225
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 222
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 221
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 221
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 219
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 212
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 211
Effect of different storage conditions on the shelf life of natural green table olives 202
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 202
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 202
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 201
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 201
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 200
Biotechnological Strategies for Ethanol Reduction in Wine 199
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 199
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 197
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 196
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 196
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 195
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 194
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 194
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 193
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 192
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 192
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 191
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 189
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 186
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 185
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 184
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 183
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 182
Alcohol or No Alcohol in Wine: Half a Century of Debate 180
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 180
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 176
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 175
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 175
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 174
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 174
Low-Fat and High-Quality Fermented Sausages 172
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 170
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 170
Effects of low electric tretment on yeast microflora 170
Volatile compounds in soppressata molisana style salami fermented by L. sakei 168
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 167
Conservazione per congelamento di Lactobacillus rhamnosus 167
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 166
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 165
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 165
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 164
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 163
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 162
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 162
Biodiversità microbica in Soppressata Molisana 159
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 158
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 156
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 155
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 154
Microbiological characterization of sourdough from Molise 148
Controllo delle alterazioni microbiche delle uve e qualità dei vini 144
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 143
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 142
Selezione di lieviti per la produzione di birra da Triticum dicoccum 142
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 142
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 141
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 138
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 137
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 136
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 135
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 135
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 133
Effect of different storage conditions on the shelf life of natural green table olives 132
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 132
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 132
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 126
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 125
I lieviti autoctoni della Tintilia 124
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 122
First Report on Antifungal Activity of Metschnikowia pulcherrima Against Ascosphaera apis, the Causative Agent of Chalkbrood Disease in Honeybee (Apis mellifera L.) Colonies 120
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine 118
Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production 117
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 117
Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production 114
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 113
Totale 24.617
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Categoria #
all - tutte 79.565
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 79.565
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022669 27 122 21 25 41 71 14 50 120 48 64 66
2022/20232.700 330 141 100 262 124 227 14 148 1.127 99 65 63
2023/20241.024 133 120 67 51 34 180 116 101 12 27 68 115
2024/20252.557 345 83 341 170 405 68 142 199 122 74 255 353
2025/202616.451 351 592 2.101 757 2.318 1.847 886 460 441 6.328 234 136
2026/202796 96 0 0 0 0 0 0 0 0 0 0 0
Totale 26.279