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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
NA - Nord America 3.405
EU - Europa 3.134
AS - Asia 266
SA - Sud America 20
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 6
AF - Africa 3
Totale 6.842
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Nazione #
US - Stati Uniti d'America 3.393
IE - Irlanda 924
IT - Italia 824
FI - Finlandia 275
UA - Ucraina 247
SE - Svezia 213
AT - Austria 197
DE - Germania 192
CN - Cina 142
FR - Francia 105
GB - Regno Unito 80
IN - India 64
BE - Belgio 20
IR - Iran 13
TR - Turchia 13
RU - Federazione Russa 12
BR - Brasile 11
CA - Canada 9
ES - Italia 9
PL - Polonia 9
EU - Europa 8
IL - Israele 6
AU - Australia 5
CH - Svizzera 5
SG - Singapore 5
CZ - Repubblica Ceca 4
ID - Indonesia 4
NL - Olanda 4
AL - Albania 3
AR - Argentina 3
CO - Colombia 3
JP - Giappone 3
MX - Messico 3
RO - Romania 3
TH - Thailandia 3
BD - Bangladesh 2
BG - Bulgaria 2
CL - Cile 2
DZ - Algeria 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 6.842
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Città #
Dublin 924
Chandler 816
Jacksonville 544
Helsinki 214
Vienna 197
Ashburn 180
Wilmington 170
Ann Arbor 143
Woodbridge 134
San Mateo 123
New York 120
Rome 112
Houston 87
Princeton 84
Dearborn 74
Molise 53
Boardman 47
Milan 42
Beijing 39
Campobasso 34
San Giovanni Rotondo 23
Morcone 22
Fairfield 21
Brussels 20
Cambridge 19
Cassino 18
Florence 18
Mountain View 16
Naples 16
Bolzano 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
Catania 9
Los Angeles 9
Mugnano di Napoli 9
Norwalk 9
Bologna 8
Latina 8
Ameno 7
Augusta 7
Monmouth Junction 7
Nuoro 7
San Ginesio 7
Sezze 7
Shenyang 7
Toronto 7
Ardabil 6
Auburn Hills 6
Corinaldo 6
Falkenstein 6
Kunming 6
Madrid 6
Napoli 6
Rosny-sous-bois 6
Modena 5
Palermo 5
Reggio Calabria 5
San Severo 5
São Paulo 5
Taiyuan 5
Verona 5
Zhengzhou 5
Berlin 4
Canyon Country 4
Caserta 4
Dallas 4
Esslingen am Neckar 4
Hangzhou 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
Castellammare di Stabia 3
Changsha 3
Frankfurt am Main 3
Fuzhou 3
Guangzhou 3
Hamilton 3
Huizen 3
L'aquila 3
Totale 4.755
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Nome #
Presence of lactic acid bacteria in wines from Southern Italy 256
Effective assay for olive vinegar production from olive oil mill wastewaters 144
Exploring enzyme and microbial technology for the preparation of green table olives 132
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 124
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 124
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 106
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 102
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 101
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 101
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 100
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 100
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 98
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 97
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 96
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 95
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 95
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 94
Volatile compounds in soppressata molisana style salami fermented by L. sakei 92
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 92
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 91
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 90
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 90
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 90
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 89
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 88
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 88
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 88
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 88
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 86
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 86
Selezione di lieviti per la produzione di birra da Triticum dicoccum 85
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 81
Biodiversity of Lactobacillus plantarum from traditional Italian wines 80
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 79
Controllo delle alterazioni microbiche delle uve e qualità dei vini 77
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 77
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 76
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 75
Conservazione per congelamento di Lactobacillus rhamnosus 74
Microbiological characterization of sourdough from Molise 72
Effect of different storage conditions on the shelf life of natural green table olives 72
Low-Fat and High-Quality Fermented Sausages 72
Biodiversità microbica in Soppressata Molisana 71
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 71
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 70
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 70
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 70
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 70
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 69
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 69
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 68
Effects of low electric tretment on yeast microflora 67
I lieviti autoctoni della Tintilia 67
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 67
Role of yeasts in the brewing process: Tradition and innovation 67
Impiego di Saccharomices cerevisiae per il contenimento dei livelli di ocratossina A nella birra 66
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 66
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 66
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 65
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produced from raw milk 64
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 64
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 63
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 63
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 63
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 63
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 62
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 62
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 62
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 62
Lieviti e maturazione dell'uva 61
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 59
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 59
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 58
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina nella birra 58
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 58
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 58
Microorganisms occurring during the first stages of "Parmigiano Reggiano" cheese manufacture 56
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 54
Identification of non starter lactic acid bacteria isolated during the ripening of “Parmigiano Reggiano” cheese 53
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 53
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 53
EFFECTS OF LOW ELECTRIC TREATMENT ON YEAST MICROFLORA 49
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 49
Influence of Phenolic compounds on the growth of Oenococcus oeni strains 45
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina A nella birra 44
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produce from raw milk 43
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 42
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 42
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 33
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 31
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 27
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 22
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 21
Effect of different storage conditions on the shelf life of natural green table olives 18
Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production 4
Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy 4
Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods 3
Totale 6.987
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Categoria #
all - tutte 27.312
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 27.312
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201916 0 0 0 0 0 0 0 0 0 5 2 9
2019/2020794 23 30 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
2023/2024836 133 120 67 51 34 180 116 101 12 22 0 0
Totale 6.987