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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
EU - Europa 13.699
NA - Nord America 8.226
AS - Asia 2.547
SA - Sud America 642
AF - Africa 403
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 8
Totale 25.538
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Nazione #
US - Stati Uniti d'America 8.052
NL - Olanda 5.666
RU - Federazione Russa 3.521
IT - Italia 1.468
SG - Singapore 1.031
IE - Irlanda 928
CN - Cina 674
BR - Brasile 478
DE - Germania 364
FI - Finlandia 303
FR - Francia 301
CI - Costa d'Avorio 297
UA - Ucraina 255
SE - Svezia 230
AT - Austria 213
GB - Regno Unito 197
VN - Vietnam 176
IN - India 150
HK - Hong Kong 110
CA - Canada 95
PL - Polonia 94
AR - Argentina 61
BD - Bangladesh 56
MX - Messico 54
ID - Indonesia 47
JP - Giappone 46
TR - Turchia 43
ES - Italia 41
IQ - Iraq 41
ZA - Sudafrica 31
EC - Ecuador 25
BE - Belgio 24
CL - Cile 21
SA - Arabia Saudita 21
DZ - Algeria 20
LT - Lituania 19
PK - Pakistan 19
CZ - Repubblica Ceca 18
MA - Marocco 18
IR - Iran 17
UZ - Uzbekistan 14
VE - Venezuela 14
CO - Colombia 13
IL - Israele 13
AL - Albania 12
EG - Egitto 12
JO - Giordania 11
MY - Malesia 11
PH - Filippine 11
CH - Svizzera 10
PE - Perù 10
KR - Corea 9
TN - Tunisia 9
AU - Australia 8
EU - Europa 8
PY - Paraguay 8
AE - Emirati Arabi Uniti 6
GE - Georgia 6
PA - Panama 6
AZ - Azerbaigian 5
BO - Bolivia 5
NP - Nepal 5
NZ - Nuova Zelanda 5
RO - Romania 5
TH - Thailandia 5
BG - Bulgaria 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
GR - Grecia 4
KE - Kenya 4
PT - Portogallo 4
JM - Giamaica 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
CR - Costa Rica 2
DK - Danimarca 2
GT - Guatemala 2
GY - Guiana 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
HN - Honduras 1
HR - Croazia 1
HU - Ungheria 1
IS - Islanda 1
KG - Kirghizistan 1
KH - Cambogia 1
Totale 25.524
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Città #
Amsterdam 5.609
Dallas 2.252
Moscow 1.233
Dublin 928
Chandler 816
Singapore 676
San Jose 621
Jacksonville 545
Ashburn 533
Abidjan 297
Beijing 258
Helsinki 230
New York 207
Vienna 202
Campobasso 171
Wilmington 170
Ann Arbor 143
The Dalles 141
Rome 138
Woodbridge 134
San Mateo 123
Los Angeles 115
Hong Kong 107
Houston 101
Lauterbourg 98
Boardman 96
Princeton 84
Frankfurt am Main 81
Dearborn 74
Orem 72
Warsaw 72
Milan 71
São Paulo 62
Ho Chi Minh City 58
Molise 53
Santa Clara 53
Munich 52
Hanoi 44
Tokyo 42
Naples 41
Hillsboro 40
Baranello 39
Columbus 39
Council Bluffs 37
Denver 34
Montreal 31
Chennai 28
Toronto 28
Brooklyn 26
Jakarta 26
Florence 25
Brussels 24
London 24
Mexico City 24
Pescara 23
San Francisco 23
San Giovanni Rotondo 23
Atlanta 22
Johannesburg 22
Morcone 22
Seattle 22
Fairfield 21
Falkenstein 21
Ankara 20
Poplar 20
Cambridge 19
Chicago 19
Cassino 18
Manchester 18
Baghdad 17
Bolzano 17
Phoenix 17
Boston 16
Mountain View 16
Stockholm 16
Bologna 15
Mumbai 15
Nuremberg 15
Oratino 15
San Giovanni Teatino 15
Hefei 14
Pune 14
City of London 13
Nanjing 13
Belo Horizonte 12
Jinan 12
Leawood 12
Quito 12
Rio de Janeiro 12
Tirana 12
Alatri 11
Brasília 11
Haiphong 11
Parma 11
Redwood City 11
Riyadh 11
Santiago 11
Catania 10
Dhaka 10
Falls Church 10
Totale 17.948
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.100
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.025
Role of yeasts in the brewing process: Tradition and innovation 2.009
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 820
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 564
Presence of lactic acid bacteria in wines from Southern Italy 330
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 296
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 282
Exploring enzyme and microbial technology for the preparation of green table olives 259
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 251
Effective assay for olive vinegar production from olive oil mill wastewaters 250
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 236
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 235
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 232
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 231
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 223
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 221
Biodiversity of Lactobacillus plantarum from traditional Italian wines 221
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 219
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 218
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 217
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 212
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 209
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 208
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 202
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 201
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 201
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 199
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 198
Effect of different storage conditions on the shelf life of natural green table olives 197
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 196
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 194
Biotechnological Strategies for Ethanol Reduction in Wine 193
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 191
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 187
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 187
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 186
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 186
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 185
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 183
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 182
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 182
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 181
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 178
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 176
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 175
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 175
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 173
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 172
Low-Fat and High-Quality Fermented Sausages 171
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 170
Alcohol or No Alcohol in Wine: Half a Century of Debate 169
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 169
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 169
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 169
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 169
Effects of low electric tretment on yeast microflora 168
Volatile compounds in soppressata molisana style salami fermented by L. sakei 167
Conservazione per congelamento di Lactobacillus rhamnosus 166
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 164
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 164
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 163
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 161
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 161
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 161
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 160
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 158
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 158
Biodiversità microbica in Soppressata Molisana 156
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 156
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 155
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 153
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 152
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 152
Microbiological characterization of sourdough from Molise 146
Controllo delle alterazioni microbiche delle uve e qualità dei vini 143
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 141
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 140
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 140
Selezione di lieviti per la produzione di birra da Triticum dicoccum 138
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 137
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 136
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 135
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 135
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 134
Effect of different storage conditions on the shelf life of natural green table olives 132
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 132
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 132
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 130
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 129
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 125
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 123
I lieviti autoctoni della Tintilia 122
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 118
First Report on Antifungal Activity of Metschnikowia pulcherrima Against Ascosphaera apis, the Causative Agent of Chalkbrood Disease in Honeybee (Apis mellifera L.) Colonies 116
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 116
Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production 113
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine 113
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 113
Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production 111
Totale 24.159
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Categoria #
all - tutte 75.569
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 75.569
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021164 0 0 0 0 0 0 0 0 0 9 135 20
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
2025/202616.005 351 592 2.101 757 2.318 1.847 886 460 441 6.252 0 0
Totale 25.737