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

IORIZZO, Massimo
 Distribuzione geografica
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Continente #
EU - Europa 4.022
NA - Nord America 3.829
AS - Asia 780
AF - Africa 315
SA - Sud America 116
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 8
Totale 9.080
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Nazione #
US - Stati Uniti d'America 3.784
IT - Italia 1.210
IE - Irlanda 926
SG - Singapore 367
RU - Federazione Russa 320
CI - Costa d'Avorio 297
FI - Finlandia 287
UA - Ucraina 248
DE - Germania 226
SE - Svezia 216
AT - Austria 205
CN - Cina 198
FR - Francia 106
GB - Regno Unito 100
BR - Brasile 97
IN - India 68
NL - Olanda 55
HK - Hong Kong 53
CA - Canada 28
BE - Belgio 24
TR - Turchia 19
ES - Italia 17
PL - Polonia 17
CZ - Repubblica Ceca 14
IR - Iran 14
LT - Lituania 13
MX - Messico 11
ID - Indonesia 10
DZ - Algeria 9
AU - Australia 8
EU - Europa 8
IL - Israele 8
AL - Albania 7
AR - Argentina 7
CH - Svizzera 7
BD - Bangladesh 6
JP - Giappone 6
MY - Malesia 5
PA - Panama 5
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
ZA - Sudafrica 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 9.080
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Città #
Dublin 926
Chandler 816
Jacksonville 544
Abidjan 297
Helsinki 223
Vienna 201
Ashburn 197
Wilmington 170
Singapore 161
Ann Arbor 143
Woodbridge 134
Rome 131
New York 127
San Mateo 123
Campobasso 122
Boardman 93
Houston 87
Princeton 84
Dearborn 74
Milan 61
Molise 53
Hong Kong 51
Beijing 46
The Dalles 44
Baranello 39
Los Angeles 36
Naples 32
Florence 25
Brussels 24
Council Bluffs 23
San Giovanni Rotondo 23
Morcone 22
Fairfield 21
Falkenstein 21
Pescara 21
Cambridge 19
Cassino 18
Bolzano 17
Toronto 17
Moscow 16
Mountain View 16
Dallas 15
Oratino 15
San Francisco 15
Amsterdam 14
Hefei 14
Seattle 14
São Paulo 14
Nanjing 13
Pune 13
Leawood 12
Alatri 11
Jinan 11
Redwood City 11
Bologna 10
Falls Church 10
Frankfurt am Main 10
London 10
Parma 10
Catania 9
Mugnano di Napoli 9
Norwalk 9
Latina 8
Palermo 8
Shenyang 8
Ameno 7
Augusta 7
Brno 7
Kunming 7
Madrid 7
Monmouth Junction 7
Nuoro 7
Ottawa 7
San Ginesio 7
Sezze 7
Tirana 7
Ankara 6
Ardabil 6
Assago 6
Auburn Hills 6
Bari 6
Caserta 6
Corinaldo 6
Napoli 6
Rosny-sous-bois 6
Santa Clara 6
Verona 6
Belo Horizonte 5
Brooklyn 5
Guangzhou 5
Jakarta 5
Modena 5
Munich 5
Orta di Atella 5
Reggio Calabria 5
San Severo 5
Taiyuan 5
Turin 5
Warsaw 5
Zhengzhou 5
Totale 5.779
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Nome #
Presence of lactic acid bacteria in wines from Southern Italy 271
Effective assay for olive vinegar production from olive oil mill wastewaters 163
Exploring enzyme and microbial technology for the preparation of green table olives 161
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 149
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 145
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 145
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 137
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 129
Genetic biodiversity study in Mediterranean trout population using SNP array: a case study in Molise region 125
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 125
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 125
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 123
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 121
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 118
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 118
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release 116
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 115
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 115
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 115
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 113
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 112
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 111
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 111
SELECTION AND TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS PLANTARUM MALOLACTIC STARTERS ABLE TO RELEASE WINE ODORANT AGLYCONES FROM GRAPE GLYCOSIDIC AROMA PRECURSORS 111
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 109
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 109
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 108
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 107
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 106
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 105
Recenti esperienze di lotta alla Botrytis cinerea ed al marciume acido della vite 105
Biodiversity of Lactobacillus plantarum from traditional Italian wines 105
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 105
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 104
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 104
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 104
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 104
Caratteristiche di vini Tintilia ottenuti con lieviti autoctoni della Regione Molise 99
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 99
Controllo delle alterazioni microbiche delle uve e qualità dei vini 97
Effect of different storage conditions on the shelf life of natural green table olives 97
Scaling-up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition 96
Functional Properties and Antimicrobial Activity from Lactic Acid Bacteria as Resources to Improve the Health and Welfare of Honey Bees 96
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 94
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 93
Selezione di lieviti per la produzione di birra da Triticum dicoccum 92
Low-Fat and High-Quality Fermented Sausages 92
Role of yeasts in the brewing process: Tradition and innovation 91
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 91
Conservazione per congelamento di Lactobacillus rhamnosus 90
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 88
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 87
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 87
Biodiversità microbica in Soppressata Molisana 86
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment 86
Microbiological characterization of sourdough from Molise 86
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 86
Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry 86
Effects of low electric tretment on yeast microflora 84
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 84
Effetti della vendemmia e del trasporto in cantina sulla microflora epifitica dell'uva 83
Effetti sui lieviti di un prodotto a base di bentonite e anidride solforosa 80
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 80
Miglioramento dei vini del Molise con l'uso di lieviti selezionati e criotolleranti 79
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 79
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage 77
I lieviti autoctoni della Tintilia 77
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 77
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 76
Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases 76
Identificazione e biotipizzazione di lattobacilli mesofili isolati da Parmigiano Reggiano 75
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 73
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi. Convegno 73
Lieviti e maturazione dell'uva 71
Potential for lager beer production from saccharomyces cerevisiae strains isolated from the vineyard environment 71
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 68
Isolamento, identificazione e prima caratterizzazione di lieviti di interesse enologico 68
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of ripening 66
Microorganisms occurring during the first stages of "Parmigiano Reggiano" cheese manufacture 66
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina nella birra 66
Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 64
Identification of non starter lactic acid bacteria isolated during the ripening of “Parmigiano Reggiano” cheese 63
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano 62
Recent Advances in the Biocontrol of Nosemosis in Honey Bees (Apis mellifera L.) 61
EFFECTS OF LOW ELECTRIC TREATMENT ON YEAST MICROFLORA 59
Influence of Phenolic compounds on the growth of Oenococcus oeni strains 54
Enzymatic activities of Lactiplantibacillus plantarum: technological and functional role in food processing and human nutrition 53
Enumeration of thermophilic lactic acid bacteria in ripened cheeses produce from raw milk 53
Impiego di Saccharomyces cerevisiae per il contenimento dei livelli di ocratossina A nella birra 52
Measurement of the Effect of Pulsed Electric Fields on the Inactivation of Wine Yeasts 50
Reduce and Recycle for new croissant, impiego di residui lattiero caseari 49
Biocontrollo della peste americana ed europea mediante batteri lattici isolati dal tratto gastrointestinale dell'ape 40
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora 38
Effect of different storage conditions on the shelf life of natural green table olives 38
Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy 35
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production 34
Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread 29
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 29
Totale 9.162
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Categoria #
all - tutte 46.429
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 46.429
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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
2024/20252.093 345 83 341 170 405 68 142 199 122 74 144 0
Totale 9.268