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

TREMONTE, Patrizio
 Distribuzione geografica
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Continente #
EU - Europa 5.464
NA - Nord America 5.340
AS - Asia 1.199
AF - Africa 392
SA - Sud America 60
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 10
Totale 12.487
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Nazione #
US - Stati Uniti d'America 5.257
IT - Italia 1.558
IE - Irlanda 1.257
FI - Finlandia 372
CN - Cina 364
UA - Ucraina 347
CI - Costa d'Avorio 344
AT - Austria 330
DE - Germania 314
SE - Svezia 289
SG - Singapore 288
PL - Polonia 283
FR - Francia 260
GB - Regno Unito 159
IN - India 151
IR - Iran 65
BE - Belgio 64
KR - Corea 56
CA - Canada 46
TR - Turchia 36
CZ - Repubblica Ceca 33
TH - Thailandia 30
VN - Vietnam 29
BR - Brasile 28
RU - Federazione Russa 28
ID - Indonesia 27
ES - Italia 26
RO - Romania 25
NL - Olanda 22
DZ - Algeria 20
MY - Malesia 20
PH - Filippine 20
LT - Lituania 19
MX - Messico 17
TW - Taiwan 17
PK - Pakistan 16
AU - Australia 15
HK - Hong Kong 15
IL - Israele 12
BG - Bulgaria 11
CL - Cile 10
DK - Danimarca 10
EU - Europa 10
EG - Egitto 9
GR - Grecia 9
JP - Giappone 9
CH - Svizzera 8
PE - Perù 8
RS - Serbia 8
AR - Argentina 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
AL - Albania 6
BZ - Belize 6
IQ - Iraq 6
LK - Sri Lanka 6
EC - Ecuador 5
NG - Nigeria 5
PA - Panama 5
AE - Emirati Arabi Uniti 4
DO - Repubblica Dominicana 4
GE - Georgia 4
TN - Tunisia 4
ZA - Sudafrica 4
BD - Bangladesh 3
HU - Ungheria 3
IS - Islanda 3
LA - Repubblica Popolare Democratica del Laos 3
PT - Portogallo 3
SA - Arabia Saudita 3
AZ - Azerbaigian 2
CO - Colombia 2
CR - Costa Rica 2
CU - Cuba 2
EE - Estonia 2
JO - Giordania 2
KH - Cambogia 2
KZ - Kazakistan 2
MA - Marocco 2
NP - Nepal 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
AM - Armenia 1
BW - Botswana 1
CY - Cipro 1
ET - Etiopia 1
HR - Croazia 1
KG - Kirghizistan 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
PR - Porto Rico 1
SD - Sudan 1
SZ - Regno dello Swaziland 1
TJ - Tagikistan 1
UZ - Uzbekistan 1
Totale 12.487
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Città #
Dublin 1.254
Chandler 1.107
Jacksonville 832
Abidjan 344
Vienna 324
Helsinki 283
Warsaw 275
Wilmington 270
Ashburn 255
Ann Arbor 225
Woodbridge 210
Rome 205
Singapore 164
San Mateo 160
New York 142
Boardman 134
Molise 119
Dearborn 117
Princeton 112
Campobasso 108
Houston 105
Beijing 100
Brussels 59
Naples 56
Milan 51
Redwood City 51
Los Angeles 42
Bari 37
Mountain View 28
Jinan 27
Napoli 26
Pescara 25
Morcone 24
Munich 23
Fairfield 22
Cambridge 19
Nanjing 19
San Giovanni Rotondo 19
Brno 18
Falls Church 18
Shenyang 18
Augusta 17
Kunming 17
Seattle 17
Cassino 16
Frankfurt am Main 16
Leawood 16
London 16
Toronto 16
Hebei 15
Ban Kamphaeng Saen 14
Dallas 14
Florence 14
Pune 14
Ardabil 12
Dong Ket 12
Hefei 12
Ottawa 12
Parma 11
Changsha 10
Chennai 10
Nanchang 10
Oratino 10
Palermo 10
Seoul 10
Shahid 10
Taipei 10
Auburn Hills 9
Guangzhou 9
Guwahati 9
Hanoi 9
Hong Kong 9
Latina 9
Mugnano di Napoli 9
Ningbo 9
Norwalk 9
Padova 9
Taizhou 9
Treia 9
Washington 9
Baranello 8
Lanciano 8
Monmouth Junction 8
Sperone 8
Vicenza 8
Ameno 7
Chieti 7
Daejeon 7
Falkenstein 7
Gangnam-gu 7
Lanzhou 7
Madrid 7
Nuoro 7
Paris 7
Prague 7
San Giovanni 7
San Severo 7
Santa Clara 7
Sofia 7
São Paulo 7
Totale 8.030
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 948
Presence of lactic acid bacteria in wines from Southern Italy 264
Effects of natural compounds on food-related microorganisms 223
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 219
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 211
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 209
Antimicrobial activity of phenolic compounds 179
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 165
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 147
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 147
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 134
Recrudescenza della Brucellosi Bovina in Molise 133
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 131
Latte crudo tra mito e realtà 131
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 129
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 127
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 126
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 124
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 123
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 123
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 122
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 120
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 119
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 117
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 117
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 116
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 115
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 112
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 111
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 110
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 110
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 110
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 109
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 109
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 108
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 107
Protein expression of Listeria innocua in presence of different vegetal extracts 106
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 106
Influence of ripening conditions on Scamorza cheese quality 106
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 105
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 105
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 105
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 103
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 103
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 103
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 102
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 98
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 98
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 98
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 98
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 98
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 98
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 97
Production of functional Ricotta Cheese 97
Inhibition of food-related microorganisms by Lactobacillus plantarum 97
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 94
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 94
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 93
Attività antifungina espressa da batteri lattici isolati da impasti acidi 93
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 93
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 91
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 91
Allevamenti Tecniche e Tecnologie 90
Biodiversity of Lactobacillus plantarum from traditional Italian wines 90
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 90
Shelf life of fresh sausages stored under modified atmospheres 89
Evaluation microbiological and technological features of commercial baker’s yeasts 89
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 87
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 85
Uso di probiotici come additivi nell’alimentazione di spigole 84
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 84
Addition of lees from base wine in the production of Bombino sparkling wine 83
Concerns and solutions for raw milk from vending machines 83
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 83
Proteolytic and phytasic activities of lactic acid bacteria and yeasts isolated from artisanal italian sourdoughs 82
Reemerging Bovine Brucellosis and Concomitant Onset of COVID-19 Pandemic Suggest Including Economic Health in the One Health Approach 82
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 81
Low-Fat and High-Quality Fermented Sausages 81
MITs - Multiple Immuno-Diagnostic Technologies 80
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 79
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 79
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 79
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 79
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 78
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 78
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 78
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 78
Produzione di formaggi tradizionali a pasta filata a partire da latte di diversa origine 77
Proteolysis in “soppressata molisana” a dry-cured fermented sausage 77
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 77
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 77
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 77
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 76
I SALAMI 75
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 74
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 73
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 72
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 72
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 72
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 70
Totale 11.417
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Categoria #
all - tutte 49.572
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 49.572
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.106 0 0 0 0 129 94 265 98 183 111 55 171
2020/20211.601 32 235 50 193 265 139 170 54 137 26 229 71
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
2024/20251.198 422 159 402 167 48 0 0 0 0 0 0 0
Totale 12.717