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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
NA - Nord America 7.059
EU - Europa 6.585
AS - Asia 1.635
SA - Sud America 504
AF - Africa 356
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 8
Totale 16.160
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Nazione #
US - Stati Uniti d'America 6.927
RU - Federazione Russa 2.490
IT - Italia 1.321
IE - Irlanda 928
SG - Singapore 593
CN - Cina 475
BR - Brasile 416
CI - Costa d'Avorio 297
FI - Finlandia 296
DE - Germania 290
UA - Ucraina 250
SE - Svezia 228
AT - Austria 211
GB - Regno Unito 167
VN - Vietnam 135
FR - Francia 134
IN - India 103
HK - Hong Kong 88
CA - Canada 73
NL - Olanda 71
PL - Polonia 56
MX - Messico 42
ES - Italia 36
ID - Indonesia 36
AR - Argentina 34
TR - Turchia 34
JP - Giappone 33
BD - Bangladesh 28
BE - Belgio 24
ZA - Sudafrica 24
LT - Lituania 19
IR - Iran 17
CZ - Repubblica Ceca 15
DZ - Algeria 15
EC - Ecuador 14
IQ - Iraq 14
CL - Cile 12
AL - Albania 10
CH - Svizzera 10
MA - Marocco 10
IL - Israele 9
KR - Corea 9
AU - Australia 8
EU - Europa 8
PK - Pakistan 8
UZ - Uzbekistan 8
SA - Arabia Saudita 7
PA - Panama 6
PE - Perù 6
PY - Paraguay 6
CO - Colombia 5
EG - Egitto 5
MY - Malesia 5
NZ - Nuova Zelanda 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
AZ - Azerbaigian 4
BG - Bulgaria 4
JO - Giordania 4
PT - Portogallo 4
DO - Repubblica Dominicana 3
GE - Georgia 3
GR - Grecia 3
NO - Norvegia 3
RO - Romania 3
SK - Slovacchia (Repubblica Slovacca) 3
TH - Thailandia 3
BB - Barbados 2
BO - Bolivia 2
DK - Danimarca 2
KW - Kuwait 2
LB - Libano 2
PH - Filippine 2
RS - Serbia 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
CR - Costa Rica 1
CY - Cipro 1
GD - Grenada 1
GT - Guatemala 1
GY - Guiana 1
HR - Croazia 1
HU - Ungheria 1
IS - Islanda 1
JM - Giamaica 1
KE - Kenya 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
MD - Moldavia 1
NA - Namibia 1
NG - Nigeria 1
NP - Nepal 1
OM - Oman 1
QA - Qatar 1
SR - Suriname 1
Totale 16.159
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Città #
Dallas 2.243
Dublin 928
Moscow 829
Chandler 816
Jacksonville 544
Ashburn 408
Singapore 342
Abidjan 297
Beijing 251
Helsinki 223
Vienna 202
New York 189
Wilmington 170
Ann Arbor 143
Campobasso 139
Woodbridge 134
Rome 131
San Mateo 123
Los Angeles 102
Houston 101
Boardman 96
Hong Kong 85
Princeton 84
Dearborn 74
Milan 68
The Dalles 66
São Paulo 54
Molise 53
Munich 51
Ho Chi Minh City 45
Naples 41
Baranello 39
Columbus 39
Warsaw 38
Santa Clara 36
Hanoi 35
Tokyo 30
Denver 29
Council Bluffs 26
Florence 25
Toronto 25
Brooklyn 24
Brussels 24
San Francisco 23
San Giovanni Rotondo 23
Jakarta 22
London 22
Montreal 22
Morcone 22
Fairfield 21
Falkenstein 21
Pescara 21
Seattle 21
Atlanta 20
Frankfurt am Main 20
Amsterdam 19
Cambridge 19
Ankara 18
Cassino 18
Johannesburg 18
Bolzano 17
Chennai 17
Orem 17
Mexico City 16
Mountain View 16
Phoenix 16
Boston 15
Chicago 15
Oratino 15
Hefei 14
Poplar 14
Pune 14
Stockholm 14
Nanjing 13
Bologna 12
City of London 12
Leawood 12
Nuremberg 12
Rio de Janeiro 12
Alatri 11
Belo Horizonte 11
Jinan 11
Manchester 11
Redwood City 11
Falls Church 10
Parma 10
Tirana 10
Turku 10
Catania 9
Haiphong 9
Mugnano di Napoli 9
Mumbai 9
Norwalk 9
Querétaro 9
Brasília 8
Curitiba 8
Latina 8
Palermo 8
Quito 8
Shenyang 8
Totale 10.222
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Nome #
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 795
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 537
Presence of lactic acid bacteria in wines from Southern Italy 301
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 258
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 240
Exploring enzyme and microbial technology for the preparation of green table olives 227
Effective assay for olive vinegar production from olive oil mill wastewaters 222
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 202
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 201
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 197
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 191
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 190
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 181
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 180
Biodiversity of Lactobacillus plantarum from traditional Italian wines 177
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 177
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 176
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 175
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 175
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 172
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 169
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 169
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 167
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 166
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 161
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 161
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 161
Effect of different storage conditions on the shelf life of natural green table olives 160
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 158
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 157
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 157
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 155
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 154
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 152
Biotechnological Strategies for Ethanol Reduction in Wine 152
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 150
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 150
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 150
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 150
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 149
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 147
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 145
Low-Fat and High-Quality Fermented Sausages 145
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 145
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 141
Volatile compounds in soppressata molisana style salami fermented by L. sakei 140
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 140
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 140
Conservazione per congelamento di Lactobacillus rhamnosus 139
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 139
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 138
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 137
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 137
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 137
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 136
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 135
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 134
Alcohol or No Alcohol in Wine: Half a Century of Debate 131
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 131
Biodiversità microbica in Soppressata Molisana 131
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 129
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 129
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 128
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 128
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 128
Effects of low electric tretment on yeast microflora 126
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 126
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 123
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 121
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 121
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 120
Microbiological characterization of sourdough from Molise 120
Role of yeasts in the brewing process: Tradition and innovation 120
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 118
Controllo delle alterazioni microbiche delle uve e qualità dei vini 117
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 117
Selezione di lieviti per la produzione di birra da Triticum dicoccum 113
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 111
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 108
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 108
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 107
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 107
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 107
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 107
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 105
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 104
I lieviti autoctoni della Tintilia 103
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 103
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 101
Effect of different storage conditions on the shelf life of natural green table olives 100
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 98
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 96
Lieviti e maturazione dell'uva 93
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 91
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 91
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 90
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina nella birra 90
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 89
EFFECTS OF LOW ELECTRIC TREATMENT ON YEAST MICROFLORA 88
Microorganisms occurring during the first stages of "Parmigiano Reggiano" cheese manufacture 87
Totale 15.258
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Categoria #
all - tutte 63.454
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 63.454
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021435 0 0 0 0 0 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
2024/20252.557 345 83 341 170 405 68 142 199 122 74 255 353
2025/20266.624 351 592 2.101 757 2.318 505 0 0 0 0 0 0
Totale 16.356