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

IORIZZO, Massimo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 3.818
NA - Nord America 3.669
AS - Asia 563
AF - Africa 305
SA - Sud America 54
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 8
Totale 8.426
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.638
IT - Italia 1.100
IE - Irlanda 926
RU - Federazione Russa 312
CI - Costa d'Avorio 297
FI - Finlandia 279
UA - Ucraina 247
SG - Singapore 217
SE - Svezia 214
DE - Germania 201
AT - Austria 198
CN - Cina 194
FR - Francia 105
GB - Regno Unito 94
IN - India 66
BR - Brasile 40
NL - Olanda 31
CA - Canada 24
BE - Belgio 23
ES - Italia 15
PL - Polonia 15
TR - Turchia 15
CZ - Repubblica Ceca 14
IR - Iran 14
ID - Indonesia 10
EU - Europa 8
LT - Lituania 8
AL - Albania 7
AU - Australia 7
CH - Svizzera 7
IL - Israele 7
JP - Giappone 5
MY - Malesia 5
BD - Bangladesh 4
DZ - Algeria 4
PA - Panama 4
PT - Portogallo 4
AR - Argentina 3
AZ - Azerbaigian 3
BG - Bulgaria 3
CL - Cile 3
CO - Colombia 3
EG - Egitto 3
HK - Hong Kong 3
MX - Messico 3
NO - Norvegia 3
PE - Perù 3
RO - Romania 3
TH - Thailandia 3
AE - Emirati Arabi Uniti 2
DK - Danimarca 2
EC - Ecuador 2
GR - Grecia 2
KR - Corea 2
NZ - Nuova Zelanda 2
PK - Pakistan 2
SK - Slovacchia (Repubblica Slovacca) 2
CY - Cipro 1
GE - Georgia 1
HU - Ungheria 1
IQ - Iraq 1
IS - Islanda 1
JO - Giordania 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
MA - Marocco 1
PH - Filippine 1
RS - Serbia 1
SA - Arabia Saudita 1
UZ - Uzbekistan 1
VN - Vietnam 1
Totale 8.426
Salva come PNG Salva come JPEG
Città #
Dublin 926
Chandler 816
Jacksonville 544
Abidjan 297
Helsinki 216
Vienna 198
Ashburn 196
Wilmington 170
Ann Arbor 143
Singapore 135
Woodbridge 134
Rome 123
San Mateo 123
Campobasso 122
New York 121
Boardman 93
Houston 87
Princeton 84
Dearborn 74
Milan 55
Molise 53
Beijing 46
Baranello 39
Los Angeles 29
Naples 26
Brussels 23
San Giovanni Rotondo 23
Morcone 22
Fairfield 21
Florence 20
Cambridge 19
Cassino 18
Moscow 16
Mountain View 16
Pescara 16
Toronto 16
Bolzano 15
Dallas 15
Oratino 15
Hefei 14
Nanjing 13
Pune 13
Seattle 13
Amsterdam 12
Leawood 12
Jinan 11
Redwood City 11
Bologna 10
Falls Church 10
Parma 10
Catania 9
Mugnano di Napoli 9
Norwalk 9
Latina 8
London 8
Shenyang 8
Ameno 7
Augusta 7
Brno 7
Frankfurt am Main 7
Kunming 7
Madrid 7
Monmouth Junction 7
Nuoro 7
San Francisco 7
San Ginesio 7
Sezze 7
Tirana 7
Ardabil 6
Auburn Hills 6
Caserta 6
Corinaldo 6
Falkenstein 6
Napoli 6
Rosny-sous-bois 6
São Paulo 6
Guangzhou 5
Jakarta 5
Modena 5
Munich 5
Ottawa 5
Palermo 5
Reggio Calabria 5
San Severo 5
Taiyuan 5
Turin 5
Verona 5
Zhengzhou 5
Barcelona 4
Bari 4
Berlin 4
Canyon Country 4
Esslingen am Neckar 4
Hangzhou 4
Lappeenranta 4
L’Aquila 4
Nardò 4
Ningbo 4
Padova 4
Rockville 4
Totale 5.525
Salva come PNG Salva come JPEG
Nome #
Presence of lactic acid bacteria in wines from Southern Italy 266
Effective assay for olive vinegar production from olive oil mill wastewaters 157
Exploring enzyme and microbial technology for the preparation of green table olives 148
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 141
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 138
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 133
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 128
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 122
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 115
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 112
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 111
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 111
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 110
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 108
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 108
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 108
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 108
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 107
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 107
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 106
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 106
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 106
Volatile compounds in soppressata molisana style salami fermented by L. sakei 105
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 105
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 105
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 104
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 102
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 102
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 102
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 101
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 101
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 101
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 100
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 100
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 98
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 98
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 96
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 96
Biodiversity of Lactobacillus plantarum from traditional Italian wines 95
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 93
Controllo delle alterazioni microbiche delle uve e qualità dei vini 92
Selezione di lieviti per la produzione di birra da Triticum dicoccum 91
Conservazione per congelamento di Lactobacillus rhamnosus 89
Effect of different storage conditions on the shelf life of natural green table olives 88
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 88
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 86
Role of yeasts in the brewing process: Tradition and innovation 86
Low-Fat and High-Quality Fermented Sausages 85
Biodiversità microbica in Soppressata Molisana 84
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 84
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 84
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 82
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 82
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 82
Microbiological characterization of sourdough from Molise 81
Effects of low electric tretment on yeast microflora 80
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 80
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 80
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 79
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 79
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 79
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 78
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 77
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 77
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 76
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 75
I lieviti autoctoni della Tintilia 74
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 73
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 72
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 72
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 70
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 70
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 70
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 70
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 70
Lieviti e maturazione dell'uva 68
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 68
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 66
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina nella birra 65
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 64
Microorganisms occurring during the first stages of "Parmigiano Reggiano" cheese manufacture 64
Identification of non starter lactic acid bacteria isolated during the ripening of “Parmigiano Reggiano” cheese 61
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 59
EFFECTS OF LOW ELECTRIC TREATMENT ON YEAST MICROFLORA 57
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 56
Influence of Phenolic compounds on the growth of Oenococcus oeni strains 51
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 50
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produce from raw milk 50
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina A nella birra 50
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 49
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 45
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 44
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 40
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 35
Effect of different storage conditions on the shelf life of natural green table olives 31
Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy 27
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 24
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 22
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 22
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 21
Totale 8.534
Salva come PNG Salva come JPEG
Categoria #
all - tutte 39.846
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 39.846
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020560 0 0 0 0 0 48 164 54 95 69 39 91
2020/2021909 14 196 41 106 117 95 89 3 84 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
2024/20251.406 345 83 341 170 405 62 0 0 0 0 0 0
Totale 8.581