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

TREMONTE, Patrizio
 Distribuzione geografica
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Continente #
EU - Europa 14.154
NA - Nord America 9.457
AS - Asia 3.861
SA - Sud America 709
AF - Africa 505
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 10
AN - Antartide 1
Totale 28.721
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Nazione #
US - Stati Uniti d'America 9.180
NL - Olanda 3.823
RU - Federazione Russa 3.752
IT - Italia 1.994
SG - Singapore 1.429
IE - Irlanda 1.260
CN - Cina 940
BR - Brasile 530
FR - Francia 469
DE - Germania 462
FI - Finlandia 410
PL - Polonia 369
UA - Ucraina 360
CI - Costa d'Avorio 345
AT - Austria 337
SE - Svezia 305
GB - Regno Unito 291
IN - India 289
HK - Hong Kong 159
VN - Vietnam 156
CA - Canada 139
KR - Corea 104
MX - Messico 91
IR - Iran 90
TR - Turchia 89
BD - Bangladesh 86
ID - Indonesia 68
BE - Belgio 67
JP - Giappone 63
AR - Argentina 53
ES - Italia 51
IQ - Iraq 49
ZA - Sudafrica 45
PH - Filippine 42
MY - Malesia 40
CZ - Repubblica Ceca 37
DZ - Algeria 37
PK - Pakistan 34
TH - Thailandia 34
LT - Lituania 33
SA - Arabia Saudita 28
RO - Romania 27
CL - Cile 26
JO - Giordania 24
TW - Taiwan 23
CO - Colombia 22
EC - Ecuador 20
VE - Venezuela 18
AU - Australia 17
EG - Egitto 17
IL - Israele 17
MA - Marocco 17
AE - Emirati Arabi Uniti 16
PE - Perù 15
TN - Tunisia 14
UZ - Uzbekistan 13
GR - Grecia 12
BG - Bulgaria 11
CH - Svizzera 11
RS - Serbia 11
DK - Danimarca 10
EU - Europa 10
AL - Albania 9
PA - Panama 9
PY - Paraguay 9
LK - Sri Lanka 8
BZ - Belize 7
ET - Etiopia 7
GE - Georgia 7
JM - Giamaica 7
KZ - Kazakistan 7
LB - Libano 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
PT - Portogallo 7
BO - Bolivia 6
CR - Costa Rica 6
DO - Repubblica Dominicana 6
UY - Uruguay 6
EE - Estonia 5
KE - Kenya 5
NG - Nigeria 5
NP - Nepal 5
OM - Oman 5
PS - Palestinian Territory 5
AZ - Azerbaigian 4
SK - Slovacchia (Repubblica Slovacca) 4
GT - Guatemala 3
HU - Ungheria 3
IS - Islanda 3
KG - Kirghizistan 3
KH - Cambogia 3
KW - Kuwait 3
LA - Repubblica Popolare Democratica del Laos 3
MT - Malta 3
AM - Armenia 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
CU - Cuba 2
Totale 28.685
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Città #
Amsterdam 3.748
Moscow 1.297
Dublin 1.257
Chandler 1.107
Dallas 1.016
Singapore 906
San Jose 863
Jacksonville 833
Ashburn 676
Warsaw 352
Abidjan 345
Vienna 328
Beijing 322
Helsinki 310
Wilmington 270
New York 232
Ann Arbor 225
Rome 220
Woodbridge 210
The Dalles 207
San Mateo 160
Campobasso 154
Hong Kong 149
Los Angeles 149
Boardman 136
Houston 122
Molise 119
Dearborn 117
Princeton 112
Lauterbourg 107
Santa Clara 103
Naples 91
Milan 84
Frankfurt am Main 83
Orem 82
São Paulo 71
Columbus 62
Brussels 61
Munich 57
Council Bluffs 56
Tokyo 56
Redwood City 51
Ho Chi Minh City 50
Chennai 48
Denver 44
Bari 43
London 43
Hanoi 42
Toronto 41
Hillsboro 39
Montreal 37
Pescara 36
Seattle 34
Mexico City 31
Falkenstein 29
Jinan 29
Brooklyn 28
Chicago 28
Mountain View 28
Jakarta 27
Napoli 26
Johannesburg 25
Morcone 24
Poplar 24
Seoul 24
Manchester 23
San Francisco 23
Amman 22
Fairfield 22
Mumbai 21
Stockholm 21
Cambridge 20
Kuala Lumpur 20
Pune 20
Atlanta 19
Baghdad 19
Boston 19
Kunming 19
Nanjing 19
Phoenix 19
San Giovanni Rotondo 19
Ankara 18
Augusta 18
Brno 18
Falls Church 18
Florence 18
Paris 18
Shenyang 18
Buffalo 16
Cassino 16
Leawood 16
Ottawa 16
Rio de Janeiro 16
Changsha 15
Hebei 15
Palermo 15
Ban Kamphaeng Saen 14
Bengaluru 14
Bologna 14
Santiago 14
Totale 18.318
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.107
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.030
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.355
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 348
Effects of natural compounds on food-related microorganisms 348
Presence of lactic acid bacteria in wines from Southern Italy 336
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 330
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 315
Antimicrobial activity of phenolic compounds 311
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 310
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 300
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 288
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 284
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 250
Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles 246
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 243
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 240
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 240
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 239
Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model 238
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 236
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 235
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 234
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 233
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 232
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 231
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 229
Biodiversity of Lactobacillus plantarum from traditional Italian wines 227
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 227
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 227
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 226
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 224
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 224
Influence of ripening conditions on Scamorza cheese quality 222
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 222
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 221
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 221
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 218
Attività antifungina espressa da batteri lattici isolati da impasti acidi 218
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 218
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 212
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 212
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 211
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 211
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 211
Allevamenti Tecniche e Tecnologie 206
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 206
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 199
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 198
Latte crudo tra mito e realtà 198
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 198
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 196
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 195
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 195
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 194
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 194
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 193
Recrudescenza della Brucellosi Bovina in Molise 193
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 192
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 191
Concerns and solutions for raw milk from vending machines 191
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 188
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 188
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 186
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 184
Evaluation microbiological and technological features of commercial baker’s yeasts 184
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 184
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 183
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 181
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 180
Protein expression of Listeria innocua in presence of different vegetal extracts 179
Inhibition of food-related microorganisms by Lactobacillus plantarum 178
Addition of lees from base wine in the production of Bombino sparkling wine 176
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 176
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 175
Production of functional Ricotta Cheese 174
Low-Fat and High-Quality Fermented Sausages 172
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 171
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 166
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 165
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 164
Shelf life of fresh sausages stored under modified atmospheres 163
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 163
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 161
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 158
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 158
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 158
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 156
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses 155
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 155
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 154
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 154
Ensiled tobacco cv. Solaris biomass: chemical, microbiological, phytopathological and nutritional characteristics 151
Food-Borne Zoonoses and EU Green Policies 151
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 151
From the Intersection of Food-Borne Zoonoses and EU Green Policies to an In-Embryo One Health Financial Model 150
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 150
A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami 149
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 149
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 147
Totale 25.566
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Categoria #
all - tutte 94.339
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 94.339
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.153 61 179 51 50 98 131 48 85 153 96 98 103
2022/20233.714 412 208 140 354 194 351 16 207 1.530 142 59 101
2023/20241.504 214 166 78 74 111 256 147 132 27 69 70 160
2024/20253.220 422 159 402 167 489 124 183 276 197 109 333 359
2025/202614.143 401 615 791 666 2.542 2.016 1.087 571 447 4.552 265 190
2026/2027106 106 0 0 0 0 0 0 0 0 0 0 0
Totale 28.988