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

TREMONTE, Patrizio
 Distribuzione geografica
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Continente #
EU - Europa 6.055
NA - Nord America 5.466
AS - Asia 1.621
AF - Africa 405
SA - Sud America 218
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 10
Totale 13.799
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Nazione #
US - Stati Uniti d'America 5.365
IT - Italia 1.701
IE - Irlanda 1.257
SG - Singapore 501
CN - Cina 416
FI - Finlandia 386
RU - Federazione Russa 358
DE - Germania 348
UA - Ucraina 348
CI - Costa d'Avorio 344
AT - Austria 334
SE - Svezia 289
PL - Polonia 284
FR - Francia 267
BR - Brasile 175
IN - India 167
GB - Regno Unito 165
HK - Hong Kong 81
KR - Corea 74
IR - Iran 73
BE - Belgio 65
NL - Olanda 63
CA - Canada 56
TR - Turchia 43
CZ - Repubblica Ceca 35
TH - Thailandia 33
ID - Indonesia 31
VN - Vietnam 31
DZ - Algeria 27
ES - Italia 26
MX - Messico 25
RO - Romania 25
MY - Malesia 23
LT - Lituania 22
PH - Filippine 21
PK - Pakistan 19
AU - Australia 17
TW - Taiwan 17
IL - Israele 12
AR - Argentina 11
BG - Bulgaria 11
EG - Egitto 11
CL - Cile 10
DK - Danimarca 10
EU - Europa 10
GR - Grecia 10
BD - Bangladesh 9
IQ - Iraq 9
JP - Giappone 9
CH - Svizzera 8
LK - Sri Lanka 8
PE - Perù 8
RS - Serbia 8
EC - Ecuador 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
AL - Albania 6
BZ - Belize 6
JO - Giordania 6
AE - Emirati Arabi Uniti 5
NG - Nigeria 5
PA - Panama 5
TN - Tunisia 5
ZA - Sudafrica 5
DO - Repubblica Dominicana 4
GE - Georgia 4
PT - Portogallo 4
HU - Ungheria 3
IS - Islanda 3
KH - Cambogia 3
LA - Repubblica Popolare Democratica del Laos 3
MA - Marocco 3
SA - Arabia Saudita 3
SK - Slovacchia (Repubblica Slovacca) 3
UZ - Uzbekistan 3
AZ - Azerbaigian 2
CO - Colombia 2
CR - Costa Rica 2
CU - Cuba 2
EE - Estonia 2
ET - Etiopia 2
KZ - Kazakistan 2
LB - Libano 2
NP - Nepal 2
PS - Palestinian Territory 2
PY - Paraguay 2
SI - Slovenia 2
AM - Armenia 1
BW - Botswana 1
CY - Cipro 1
GY - Guiana 1
HR - Croazia 1
KG - Kirghizistan 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
MT - Malta 1
OM - Oman 1
PR - Porto Rico 1
QA - Qatar 1
Totale 13.793
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Città #
Dublin 1.254
Chandler 1.107
Jacksonville 832
Abidjan 344
Vienna 326
Helsinki 296
Warsaw 275
Wilmington 270
Ashburn 261
Ann Arbor 225
Rome 213
Woodbridge 210
Singapore 192
San Mateo 160
New York 142
Boardman 134
Molise 119
Dearborn 117
Campobasso 113
Princeton 112
Houston 105
Beijing 100
Hong Kong 73
Naples 67
Milan 62
Brussels 60
Redwood City 51
Los Angeles 42
Bari 41
Pescara 31
Council Bluffs 30
Falkenstein 29
Jinan 28
Mountain View 28
Napoli 26
Morcone 24
Munich 23
Toronto 23
Fairfield 22
Cambridge 19
Kunming 19
London 19
Nanjing 19
San Giovanni Rotondo 19
São Paulo 19
Brno 18
Falls Church 18
Frankfurt am Main 18
Shenyang 18
Augusta 17
Seattle 17
Cassino 16
Leawood 16
Florence 15
Hebei 15
Moscow 15
Ottawa 15
Ban Kamphaeng Saen 14
Dallas 14
Pune 14
Hefei 13
Palermo 13
Seongnam-si 13
The Dalles 13
Ardabil 12
Changsha 12
Dong Ket 12
Isernia 12
Bengaluru 11
Parma 11
Chennai 10
Nanchang 10
Oratino 10
Seoul 10
Shahid 10
Taipei 10
Auburn Hills 9
Genoa 9
Guangzhou 9
Guwahati 9
Hanoi 9
Latina 9
Mugnano di Napoli 9
Ningbo 9
Norwalk 9
Padova 9
Prague 9
Taizhou 9
Treia 9
Washington 9
Amsterdam 8
Baranello 8
Jakarta 8
Kuala Lumpur 8
Lanciano 8
Lanzhou 8
Monmouth Junction 8
Paris 8
Shanghai 8
Sperone 8
Totale 8.309
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.069
Presence of lactic acid bacteria in wines from Southern Italy 270
Effects of natural compounds on food-related microorganisms 235
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 230
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 225
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 218
Antimicrobial activity of phenolic compounds 189
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 181
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 154
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 150
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 144
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 144
Recrudescenza della Brucellosi Bovina in Molise 143
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 141
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 137
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 137
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 135
Latte crudo tra mito e realtà 135
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 135
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 134
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 134
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 133
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 131
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 127
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 124
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 124
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 124
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 123
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 123
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 123
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 123
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 120
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 120
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 120
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 118
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 118
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 117
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 117
Influence of ripening conditions on Scamorza cheese quality 116
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 116
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 116
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 115
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 115
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 115
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 114
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 114
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 114
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 113
Protein expression of Listeria innocua in presence of different vegetal extracts 111
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 110
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 109
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 109
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 108
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 108
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 107
Inhibition of food-related microorganisms by Lactobacillus plantarum 104
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 104
Biodiversity of Lactobacillus plantarum from traditional Italian wines 104
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 104
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 103
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 103
Attività antifungina espressa da batteri lattici isolati da impasti acidi 102
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 102
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 101
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 100
Production of functional Ricotta Cheese 99
Allevamenti Tecniche e Tecnologie 99
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 98
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 97
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 96
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 96
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 95
Evaluation microbiological and technological features of commercial baker’s yeasts 95
Concerns and solutions for raw milk from vending machines 95
Shelf life of fresh sausages stored under modified atmospheres 93
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 93
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 92
Low-Fat and High-Quality Fermented Sausages 91
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 90
Addition of lees from base wine in the production of Bombino sparkling wine 90
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 89
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 89
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 89
MITs - Multiple Immuno-Diagnostic Technologies 88
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 87
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 86
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 86
Uso di probiotici come additivi nell’alimentazione di spigole 86
Reemerging Bovine Brucellosis and Concomitant Onset of COVID-19 Pandemic Suggest Including Economic Health in the One Health Approach 86
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 85
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 85
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 84
Proteolytic and phytasic activities of lactic acid bacteria and yeasts isolated from artisanal italian sourdoughs 84
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 84
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 83
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 82
Produzione di formaggi tradizionali a pasta filata a partire da latte di diversa origine 80
Proteolysis in “soppressata molisana” a dry-cured fermented sausage 80
I SALAMI 78
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 78
Totale 12.570
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Categoria #
all - tutte 59.838
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 59.838
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020226 0 0 0 0 0 0 0 0 0 0 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
2024/20252.537 422 159 402 167 489 124 183 276 197 109 9 0
Totale 14.056