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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
NA - Nord America 3.492
EU - Europa 3.267
AS - Asia 359
AF - Africa 300
SA - Sud America 23
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 6
Totale 7.455
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Nazione #
US - Stati Uniti d'America 3.477
IT - Italia 928
IE - Irlanda 924
CI - Costa d'Avorio 297
FI - Finlandia 276
UA - Ucraina 247
SE - Svezia 213
AT - Austria 197
DE - Germania 195
CN - Cina 151
FR - Francia 105
SG - Singapore 88
GB - Regno Unito 82
IN - India 64
BE - Belgio 20
RU - Federazione Russa 19
BR - Brasile 13
ES - Italia 13
IR - Iran 13
TR - Turchia 13
CA - Canada 12
CZ - Repubblica Ceca 12
PL - Polonia 9
EU - Europa 8
IL - Israele 6
AU - Australia 5
CH - Svizzera 5
ID - Indonesia 5
NL - Olanda 4
AL - Albania 3
AR - Argentina 3
CL - Cile 3
CO - Colombia 3
JP - Giappone 3
MX - Messico 3
RO - Romania 3
TH - Thailandia 3
BD - Bangladesh 2
BG - Bulgaria 2
DZ - Algeria 2
LT - Lituania 2
NO - Norvegia 2
PK - Pakistan 2
PT - Portogallo 2
AE - Emirati Arabi Uniti 1
CY - Cipro 1
EG - Egitto 1
GE - Georgia 1
GR - Grecia 1
HK - Hong Kong 1
HU - Ungheria 1
IQ - Iraq 1
KR - Corea 1
KW - Kuwait 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PE - Perù 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
VN - Vietnam 1
Totale 7.455
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Città #
Dublin 924
Chandler 816
Jacksonville 544
Abidjan 297
Helsinki 214
Vienna 197
Ashburn 190
Wilmington 170
Ann Arbor 143
Woodbridge 134
San Mateo 123
New York 120
Rome 120
Boardman 93
Houston 87
Princeton 84
Dearborn 74
Molise 53
Singapore 50
Milan 45
Baranello 39
Beijing 39
Campobasso 39
San Giovanni Rotondo 23
Morcone 22
Fairfield 21
Brussels 20
Naples 20
Cambridge 19
Cassino 18
Florence 18
Mountain View 16
Bolzano 15
Dallas 15
Oratino 15
Hefei 13
Nanjing 13
Pune 13
Seattle 13
Leawood 12
Jinan 11
Pescara 11
Redwood City 11
Falls Church 10
Parma 10
Toronto 10
Catania 9
Los Angeles 9
Mugnano di Napoli 9
Norwalk 9
Bologna 8
Latina 8
Ameno 7
Augusta 7
Brno 7
Monmouth Junction 7
Nuoro 7
San Ginesio 7
Sezze 7
Shenyang 7
Ardabil 6
Auburn Hills 6
Caserta 6
Corinaldo 6
Falkenstein 6
Kunming 6
Madrid 6
Napoli 6
Rosny-sous-bois 6
Modena 5
Palermo 5
Reggio Calabria 5
San Francisco 5
San Severo 5
São Paulo 5
Taiyuan 5
Turin 5
Verona 5
Zhengzhou 5
Barcelona 4
Berlin 4
Canyon Country 4
Esslingen am Neckar 4
Hangzhou 4
Lappeenranta 4
L’Aquila 4
Ningbo 4
Padova 4
Rockville 4
San Giorgio Del Sannio 4
Tappahannock 4
Torino 4
Trento 4
Washington 4
Albano Sant'Alessandro 3
Andover 3
Ankara 3
Arzano 3
Brembate di Sopra 3
Cagliari 3
Totale 5.234
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Nome #
Presence of lactic acid bacteria in wines from Southern Italy 260
Effective assay for olive vinegar production from olive oil mill wastewaters 150
Exploring enzyme and microbial technology for the preparation of green table olives 138
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 131
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 129
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 109
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 108
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 108
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 106
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 106
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 105
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 103
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 103
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 101
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 100
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 100
Volatile compounds in soppressata molisana style salami fermented by L. sakei 99
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 99
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 98
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 97
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 96
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 96
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 96
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 96
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 95
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 95
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 94
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 93
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 92
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 92
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 90
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 89
Selezione di lieviti per la produzione di birra da Triticum dicoccum 89
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 88
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 87
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 87
Controllo delle alterazioni microbiche delle uve e qualità dei vini 84
Biodiversity of Lactobacillus plantarum from traditional Italian wines 84
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 84
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 83
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 81
Conservazione per congelamento di Lactobacillus rhamnosus 79
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 79
Role of yeasts in the brewing process: Tradition and innovation 79
Effect of different storage conditions on the shelf life of natural green table olives 78
Biodiversità microbica in Soppressata Molisana 77
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 76
Microbiological characterization of sourdough from Molise 76
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 76
Low-Fat and High-Quality Fermented Sausages 76
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 75
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 74
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 73
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 73
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 73
Effects of low electric tretment on yeast microflora 72
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 72
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 72
I lieviti autoctoni della Tintilia 70
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 70
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 70
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 69
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 69
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 68
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 68
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 67
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 67
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 67
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 66
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 65
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 65
Lieviti e maturazione dell'uva 64
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 64
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 62
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 62
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina nella birra 62
Microorganisms occurring during the first stages of "Parmigiano Reggiano" cheese manufacture 60
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 59
Identification of non starter lactic acid bacteria isolated during the ripening of “Parmigiano Reggiano” cheese 58
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 58
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 58
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 56
EFFECTS OF LOW ELECTRIC TREATMENT ON YEAST MICROFLORA 55
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 52
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produce from raw milk 49
Influence of Phenolic compounds on the growth of Oenococcus oeni strains 48
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina A nella birra 48
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 47
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 40
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 37
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 36
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 28
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 26
Effect of different storage conditions on the shelf life of natural green table olives 22
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 12
Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production 10
Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy 9
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 9
Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods 8
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 2
Totale 7.603
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Categoria #
all - tutte 33.188
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 33.188
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020741 0 0 76 30 75 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
2024/2025430 345 83 2 0 0 0 0 0 0 0 0 0
Totale 7.605