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

TREMONTE, Patrizio
 Distribuzione geografica
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Continente #
EU - Europa 8.791
NA - Nord America 7.677
AS - Asia 2.580
SA - Sud America 538
AF - Africa 442
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 10
AN - Antartide 1
Totale 20.063
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Nazione #
US - Stati Uniti d'America 7.480
RU - Federazione Russa 2.692
IT - Italia 1.804
IE - Irlanda 1.259
SG - Singapore 780
CN - Cina 709
BR - Brasile 438
FI - Finlandia 396
DE - Germania 392
UA - Ucraina 355
CI - Costa d'Avorio 344
AT - Austria 337
PL - Polonia 334
SE - Svezia 304
FR - Francia 287
GB - Regno Unito 253
IN - India 221
VN - Vietnam 124
HK - Hong Kong 116
CA - Canada 105
KR - Corea 95
IR - Iran 82
NL - Olanda 80
TR - Turchia 70
BE - Belgio 65
MX - Messico 62
ID - Indonesia 52
JP - Giappone 48
ES - Italia 46
CZ - Repubblica Ceca 35
AR - Argentina 34
TH - Thailandia 33
DZ - Algeria 30
LT - Lituania 30
ZA - Sudafrica 28
MY - Malesia 27
PK - Pakistan 27
BD - Bangladesh 26
RO - Romania 25
IQ - Iraq 23
PH - Filippine 22
TW - Taiwan 19
AU - Australia 17
CL - Cile 16
EC - Ecuador 14
JO - Giordania 14
AE - Emirati Arabi Uniti 13
IL - Israele 13
EG - Egitto 12
GR - Grecia 12
BG - Bulgaria 11
CH - Svizzera 11
PE - Perù 11
DK - Danimarca 10
EU - Europa 10
RS - Serbia 10
SA - Arabia Saudita 10
LK - Sri Lanka 8
AL - Albania 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
PA - Panama 7
UZ - Uzbekistan 7
VE - Venezuela 7
BZ - Belize 6
CO - Colombia 6
GE - Georgia 6
PY - Paraguay 6
TN - Tunisia 6
DO - Repubblica Dominicana 5
MA - Marocco 5
NG - Nigeria 5
NP - Nepal 5
PT - Portogallo 5
ET - Etiopia 4
KZ - Kazakistan 4
OM - Oman 4
SK - Slovacchia (Repubblica Slovacca) 4
CR - Costa Rica 3
HU - Ungheria 3
IS - Islanda 3
JM - Giamaica 3
KH - Cambogia 3
LA - Repubblica Popolare Democratica del Laos 3
LB - Libano 3
MT - Malta 3
PS - Palestinian Territory 3
UY - Uruguay 3
AZ - Azerbaigian 2
BF - Burkina Faso 2
CU - Cuba 2
EE - Estonia 2
KG - Kirghizistan 2
LV - Lettonia 2
MD - Moldavia 2
SI - Slovenia 2
AM - Armenia 1
AQ - Antartide 1
BA - Bosnia-Erzegovina 1
BJ - Benin 1
Totale 20.044
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Città #
Dublin 1.256
Chandler 1.107
Dallas 1.003
Moscow 877
Jacksonville 833
Ashburn 490
Singapore 410
Abidjan 344
Vienna 328
Warsaw 319
Helsinki 296
Beijing 295
Wilmington 270
Ann Arbor 225
Rome 217
Woodbridge 210
New York 199
San Mateo 160
Boardman 136
Campobasso 133
Los Angeles 133
Houston 119
Molise 119
Dearborn 117
The Dalles 117
Princeton 112
Hong Kong 107
Naples 76
Milan 71
Columbus 62
Brussels 60
São Paulo 59
Munich 57
Redwood City 51
Ho Chi Minh City 43
Bari 41
Tokyo 41
Council Bluffs 39
Santa Clara 39
London 37
Denver 36
Pescara 35
Hanoi 34
Toronto 30
Falkenstein 29
Jinan 29
Seattle 29
Montreal 28
Mountain View 28
Brooklyn 26
Jakarta 26
Napoli 26
Morcone 24
Chennai 23
San Francisco 23
Seoul 23
Fairfield 22
Frankfurt am Main 20
Orem 20
Stockholm 20
Cambridge 19
Kunming 19
Nanjing 19
Poplar 19
San Giovanni Rotondo 19
Brno 18
Falls Church 18
Manchester 18
Pune 18
Shenyang 18
Augusta 17
Boston 17
Mumbai 17
Amsterdam 16
Ankara 16
Cassino 16
Chicago 16
Johannesburg 16
Leawood 16
Ottawa 16
Changsha 15
Florence 15
Hebei 15
Rio de Janeiro 15
Amman 14
Ban Kamphaeng Saen 14
Palermo 14
Phoenix 14
Atlanta 13
Bengaluru 13
Hefei 13
Mexico City 13
Seongnam-si 13
Ardabil 12
Dong Ket 12
Isernia 12
Nuremberg 12
Parma 11
Guangzhou 10
Kuala Lumpur 10
Totale 11.747
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.239
Presence of lactic acid bacteria in wines from Southern Italy 301
Effects of natural compounds on food-related microorganisms 300
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 283
Antimicrobial activity of phenolic compounds 271
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 267
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 257
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 250
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 242
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 239
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 218
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 206
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 204
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 202
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 197
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 196
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 193
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 192
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 191
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 190
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 188
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 188
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 187
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 187
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 187
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 186
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 185
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 184
Attività antifungina espressa da batteri lattici isolati da impasti acidi 183
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 182
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 181
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 180
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 180
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 177
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 177
Biodiversity of Lactobacillus plantarum from traditional Italian wines 176
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 176
Recrudescenza della Brucellosi Bovina in Molise 176
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 175
Influence of ripening conditions on Scamorza cheese quality 174
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 172
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 172
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 169
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 169
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 168
Allevamenti Tecniche e Tecnologie 166
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 166
Latte crudo tra mito e realtà 165
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 161
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 161
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 160
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 158
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 155
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 155
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 154
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 152
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 152
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 151
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 150
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 150
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 150
Evaluation microbiological and technological features of commercial baker’s yeasts 149
Concerns and solutions for raw milk from vending machines 149
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 149
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 145
Low-Fat and High-Quality Fermented Sausages 145
Addition of lees from base wine in the production of Bombino sparkling wine 144
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 144
Inhibition of food-related microorganisms by Lactobacillus plantarum 143
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 141
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 140
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 140
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 139
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 139
Production of functional Ricotta Cheese 137
Protein expression of Listeria innocua in presence of different vegetal extracts 137
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 137
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 137
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 135
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 131
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 128
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 128
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 128
Shelf life of fresh sausages stored under modified atmospheres 126
MITs - Multiple Immuno-Diagnostic Technologies 125
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 124
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses 123
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 122
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 122
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 120
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 118
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 117
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 116
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 116
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 115
Food-Borne Zoonoses and EU Green Policies 113
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 113
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 112
A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami 111
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 111
Totale 17.692
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Categoria #
all - tutte 78.557
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 78.557
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021826 0 0 0 0 0 139 170 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
2024/20253.220 422 159 402 167 489 124 183 276 197 109 333 359
2025/20265.583 401 615 791 666 2.542 568 0 0 0 0 0 0
Totale 20.322