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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
EU - Europa 4.002
NA - Nord America 3.734
AS - Asia 766
AF - Africa 312
SA - Sud America 110
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 8
Totale 8.942
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Nazione #
US - Stati Uniti d'America 3.691
IT - Italia 1.205
IE - Irlanda 926
SG - Singapore 359
RU - Federazione Russa 320
CI - Costa d'Avorio 297
FI - Finlandia 286
UA - Ucraina 247
DE - Germania 226
SE - Svezia 214
AT - Austria 202
CN - Cina 198
FR - Francia 106
GB - Regno Unito 97
BR - Brasile 94
IN - India 66
NL - Olanda 55
HK - Hong Kong 53
CA - Canada 27
BE - Belgio 24
TR - Turchia 16
ES - Italia 15
PL - Polonia 15
CZ - Repubblica Ceca 14
IR - Iran 14
LT - Lituania 12
ID - Indonesia 10
MX - Messico 10
DZ - Algeria 9
AU - Australia 8
EU - Europa 8
IL - Israele 8
AL - Albania 7
CH - Svizzera 7
JP - Giappone 6
BD - Bangladesh 5
MY - Malesia 5
PA - Panama 5
AR - Argentina 4
EG - Egitto 4
PT - Portogallo 4
AZ - Azerbaigian 3
BG - Bulgaria 3
CL - Cile 3
CO - Colombia 3
GR - Grecia 3
NO - Norvegia 3
PE - Perù 3
RO - Romania 3
TH - Thailandia 3
AE - Emirati Arabi Uniti 2
DK - Danimarca 2
EC - Ecuador 2
IQ - Iraq 2
KR - Corea 2
MA - Marocco 2
NZ - Nuova Zelanda 2
PK - Pakistan 2
SK - Slovacchia (Repubblica Slovacca) 2
UZ - Uzbekistan 2
CY - Cipro 1
DO - Repubblica Dominicana 1
GE - Georgia 1
HR - Croazia 1
HU - Ungheria 1
IS - Islanda 1
JO - Giordania 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
PH - Filippine 1
PY - Paraguay 1
QA - Qatar 1
RS - Serbia 1
SA - Arabia Saudita 1
VN - Vietnam 1
Totale 8.942
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Città #
Dublin 926
Chandler 816
Jacksonville 544
Abidjan 297
Helsinki 223
Vienna 200
Ashburn 196
Wilmington 170
Singapore 154
Ann Arbor 143
Woodbridge 134
Rome 131
San Mateo 123
Campobasso 122
New York 121
Boardman 93
Houston 87
Princeton 84
Dearborn 74
Milan 61
Molise 53
Hong Kong 51
Beijing 46
Baranello 39
Naples 32
Los Angeles 29
Florence 25
Brussels 24
Council Bluffs 23
San Giovanni Rotondo 23
Morcone 22
Fairfield 21
Falkenstein 21
Pescara 20
Cambridge 19
Cassino 18
Bolzano 17
Toronto 17
Moscow 16
Mountain View 16
Dallas 15
Oratino 15
Amsterdam 14
Hefei 14
The Dalles 14
Nanjing 13
Pune 13
Seattle 13
Leawood 12
Alatri 11
Jinan 11
Redwood City 11
São Paulo 11
Bologna 10
Falls Church 10
Frankfurt am Main 10
Parma 10
Catania 9
Mugnano di Napoli 9
Norwalk 9
Latina 8
London 8
Palermo 8
Shenyang 8
Ameno 7
Augusta 7
Brno 7
Kunming 7
Madrid 7
Monmouth Junction 7
Nuoro 7
Ottawa 7
San Francisco 7
San Ginesio 7
Sezze 7
Tirana 7
Ardabil 6
Assago 6
Auburn Hills 6
Bari 6
Caserta 6
Corinaldo 6
Napoli 6
Rosny-sous-bois 6
Verona 6
Belo Horizonte 5
Guangzhou 5
Jakarta 5
Modena 5
Munich 5
Orta di Atella 5
Reggio Calabria 5
San Severo 5
Taiyuan 5
Turin 5
Zhengzhou 5
Barcelona 4
Berlin 4
Canyon Country 4
Curitiba 4
Totale 5.706
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Nome #
Presence of lactic acid bacteria in wines from Southern Italy 270
Effective assay for olive vinegar production from olive oil mill wastewaters 162
Exploring enzyme and microbial technology for the preparation of green table olives 159
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 148
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 144
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 144
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 135
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 128
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 124
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 123
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 122
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 120
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 119
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 116
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 116
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 115
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 114
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 114
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 114
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 112
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 110
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 110
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 110
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 110
Volatile compounds in soppressata molisana style salami fermented by L. sakei 109
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 108
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 108
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 107
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 105
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 104
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 104
Biodiversity of Lactobacillus plantarum from traditional Italian wines 104
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 104
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 103
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 103
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 102
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 102
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 100
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 98
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 97
Controllo delle alterazioni microbiche delle uve e qualità dei vini 96
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 95
Effect of different storage conditions on the shelf life of natural green table olives 94
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 94
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 93
Selezione di lieviti per la produzione di birra da Triticum dicoccum 92
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 92
Low-Fat and High-Quality Fermented Sausages 91
Role of yeasts in the brewing process: Tradition and innovation 90
Conservazione per congelamento di Lactobacillus rhamnosus 89
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 89
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 87
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 86
Biodiversità microbica in Soppressata Molisana 85
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 85
Microbiological characterization of sourdough from Molise 85
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 85
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 85
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 85
Effects of low electric tretment on yeast microflora 83
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 83
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 82
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 79
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 78
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 78
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 78
I lieviti autoctoni della Tintilia 77
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 76
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 75
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 75
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 74
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 74
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 73
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 72
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 71
Lieviti e maturazione dell'uva 70
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 70
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 68
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 66
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 66
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina nella birra 66
Microorganisms occurring during the first stages of "Parmigiano Reggiano" cheese manufacture 65
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 62
Identification of non starter lactic acid bacteria isolated during the ripening of “Parmigiano Reggiano” cheese 62
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 61
EFFECTS OF LOW ELECTRIC TREATMENT ON YEAST MICROFLORA 59
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 59
Influence of Phenolic compounds on the growth of Oenococcus oeni strains 53
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina A nella birra 52
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produce from raw milk 51
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 49
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 48
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 48
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 39
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 37
Effect of different storage conditions on the shelf life of natural green table olives 36
Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy 34
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 32
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 27
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 26
Totale 9.029
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Categoria #
all - tutte 45.583
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 45.583
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020130 0 0 0 0 0 0 0 0 0 0 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
2024/20251.952 345 83 341 170 405 68 142 199 122 74 3 0
Totale 9.127