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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
EU - Europa 13.897
NA - Nord America 8.752
AS - Asia 2.710
SA - Sud America 651
AF - Africa 403
Continente sconosciuto - Info sul continente non disponibili 209
OC - Oceania 14
Totale 26.636
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Nazione #
US - Stati Uniti d'America 8.545
NL - Olanda 5.675
RU - Federazione Russa 3.521
IT - Italia 1.637
SG - Singapore 1.076
IE - Irlanda 928
CN - Cina 707
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 178
IN - India 150
BD - Bangladesh 122
CA - Canada 118
HK - Hong Kong 116
PL - Polonia 94
AR - Argentina 61
MX - Messico 57
ID - Indonesia 47
JP - Giappone 46
TR - Turchia 44
ES - Italia 42
IQ - Iraq 42
ZA - Sudafrica 31
EC - Ecuador 25
BE - Belgio 24
SA - Arabia Saudita 22
CL - Cile 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
KR - Corea 11
PH - Filippine 11
CH - Svizzera 10
PE - Perù 10
TN - Tunisia 9
AU - Australia 8
EU - Europa 8
GR - Grecia 8
PY - Paraguay 8
PT - Portogallo 7
AE - Emirati Arabi Uniti 6
GE - Georgia 6
JM - Giamaica 6
NZ - Nuova Zelanda 6
PA - Panama 6
AZ - Azerbaigian 5
BO - Bolivia 5
NP - Nepal 5
RO - Romania 5
TH - Thailandia 5
BG - Bulgaria 4
CR - Costa Rica 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
KE - Kenya 4
GT - Guatemala 3
LB - Libano 3
NG - Nigeria 3
NO - Norvegia 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
UY - Uruguay 3
AM - Armenia 2
AO - Angola 2
BB - Barbados 2
BH - Bahrain 2
DK - Danimarca 2
GY - Guiana 2
HN - Honduras 2
KW - Kuwait 2
OM - Oman 2
SR - Suriname 2
TT - Trinidad e Tobago 2
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 26.421
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Città #
Amsterdam 5.609
Dallas 2.261
Moscow 1.233
Dublin 928
Chandler 816
Singapore 683
San Jose 677
Ashburn 573
Jacksonville 547
Abidjan 297
Beijing 270
Helsinki 230
New York 220
Vienna 202
Campobasso 182
Wilmington 170
Rome 145
Ann Arbor 143
The Dalles 141
Woodbridge 135
Los Angeles 125
San Mateo 123
Hong Kong 110
Council Bluffs 109
Santa Clara 106
Houston 104
Lauterbourg 98
Boardman 97
Milan 90
Princeton 84
Frankfurt am Main 81
Dearborn 74
Orem 73
Warsaw 72
São Paulo 62
Ho Chi Minh City 59
Molise 53
Munich 52
Naples 48
Hanoi 44
Tokyo 42
Hillsboro 41
Columbus 40
Baranello 39
Denver 36
Phoenix 36
Montreal 35
Toronto 35
Brooklyn 30
Chennai 28
Florence 28
Atlanta 27
Jakarta 26
Pescara 26
San Francisco 26
Chicago 25
Mexico City 25
Brussels 24
London 24
Seattle 24
San Giovanni Rotondo 23
Johannesburg 22
Morcone 22
Fairfield 21
Falkenstein 21
Ankara 20
Poplar 20
Cambridge 19
Baghdad 18
Bologna 18
Cassino 18
Manchester 18
Bolzano 17
Boston 17
Stockholm 17
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 18.350
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.113
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.033
Role of yeasts in the brewing process: Tradition and innovation 2.020
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 845
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 569
Presence of lactic acid bacteria in wines from Southern Italy 341
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 302
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 289
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 266
Exploring enzyme and microbial technology for the preparation of green table olives 263
Effective assay for olive vinegar production from olive oil mill wastewaters 261
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 256
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 243
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 234
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 229
Biodiversity of Lactobacillus plantarum from traditional Italian wines 228
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 228
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 228
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 224
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 223
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 222
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 222
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 221
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 213
Effect of different storage conditions on the shelf life of natural green table olives 208
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 206
Biotechnological Strategies for Ethanol Reduction in Wine 204
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 204
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 204
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 204
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 203
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 203
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 202
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 201
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 200
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 199
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 199
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 197
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 195
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 194
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 194
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 192
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 192
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 189
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 189
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 188
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 186
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 184
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 181
Alcohol or No Alcohol in Wine: Half a Century of Debate 180
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 177
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 177
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 176
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 176
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 176
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 176
Effects of low electric tretment on yeast microflora 175
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 175
Low-Fat and High-Quality Fermented Sausages 173
Volatile compounds in soppressata molisana style salami fermented by L. sakei 171
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 169
Conservazione per congelamento di Lactobacillus rhamnosus 168
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 167
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 166
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 166
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 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
Biodiversità microbica in Soppressata Molisana 161
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 159
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 157
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 157
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 155
Microbiological characterization of sourdough from Molise 151
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 145
Controllo delle alterazioni microbiche delle uve e qualità dei vini 145
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 144
Selezione di lieviti per la produzione di birra da Triticum dicoccum 144
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 143
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 141
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 140
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 140
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 139
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 137
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 137
Effect of different storage conditions on the shelf life of natural green table olives 136
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 135
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 135
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 134
I lieviti autoctoni della Tintilia 126
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 126
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 126
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 123
First Report on Antifungal Activity of Metschnikowia pulcherrima Against Ascosphaera apis, the Causative Agent of Chalkbrood Disease in Honeybee (Apis mellifera L.) Colonies 122
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine 119
Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production 118
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 118
Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production 116
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 114
Totale 24.926
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Categoria #
all - tutte 82.316
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 82.316
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022642 0 122 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
2026/2027453 271 182 0 0 0 0 0 0 0 0 0 0
Totale 26.636