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

TREMONTE, Patrizio
 Distribuzione geografica
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Continente #
EU - Europa 14.235
NA - Nord America 10.149
AS - Asia 3.983
SA - Sud America 817
AF - Africa 509
Continente sconosciuto - Info sul continente non disponibili 277
OC - Oceania 24
AN - Antartide 1
Totale 29.995
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Nazione #
US - Stati Uniti d'America 9.842
NL - Olanda 3.825
RU - Federazione Russa 3.752
IT - Italia 2.055
SG - Singapore 1.439
IE - Irlanda 1.260
CN - Cina 960
BR - Brasile 573
FR - Francia 470
DE - Germania 464
FI - Finlandia 410
PL - Polonia 369
UA - Ucraina 360
CI - Costa d'Avorio 346
AT - Austria 337
SE - Svezia 305
GB - Regno Unito 299
IN - India 291
VN - Vietnam 170
HK - Hong Kong 167
CA - Canada 148
KR - Corea 106
BD - Bangladesh 96
MX - Messico 94
TR - Turchia 94
IR - Iran 90
ID - Indonesia 76
BE - Belgio 68
AR - Argentina 63
JP - Giappone 63
PH - Filippine 57
CO - Colombia 53
ES - Italia 53
IQ - Iraq 52
MY - Malesia 49
ZA - Sudafrica 45
TH - Thailandia 40
PK - Pakistan 38
CZ - Repubblica Ceca 37
DZ - Algeria 37
EC - Ecuador 37
LT - Lituania 33
SA - Arabia Saudita 31
RO - Romania 27
CL - Cile 26
JO - Giordania 24
VE - Venezuela 24
TW - Taiwan 23
AU - Australia 17
EG - Egitto 17
IL - Israele 17
MA - Marocco 17
AE - Emirati Arabi Uniti 16
PE - Perù 16
TN - Tunisia 14
UZ - Uzbekistan 13
GR - Grecia 12
RS - Serbia 12
BG - Bulgaria 11
CH - Svizzera 11
AL - Albania 10
DK - Danimarca 10
EU - Europa 10
PA - Panama 10
JM - Giamaica 9
PY - Paraguay 9
LK - Sri Lanka 8
PT - Portogallo 8
BZ - Belize 7
ET - Etiopia 7
GE - Georgia 7
KZ - Kazakistan 7
LB - Libano 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
BO - Bolivia 6
CR - Costa Rica 6
DO - Repubblica Dominicana 6
GT - Guatemala 6
NP - Nepal 6
PS - Palestinian Territory 6
UY - Uruguay 6
EE - Estonia 5
KE - Kenya 5
NG - Nigeria 5
NI - Nicaragua 5
OM - Oman 5
AZ - Azerbaigian 4
PR - Porto Rico 4
SK - Slovacchia (Repubblica Slovacca) 4
BA - Bosnia-Erzegovina 3
HN - Honduras 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
Totale 29.682
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Città #
Amsterdam 3.748
Moscow 1.297
Dublin 1.257
Chandler 1.107
Dallas 1.024
San Jose 962
Singapore 913
Jacksonville 836
Ashburn 709
Warsaw 352
Abidjan 346
Beijing 337
Vienna 328
Helsinki 310
Wilmington 272
New York 236
Ann Arbor 225
Rome 225
Woodbridge 210
The Dalles 207
Council Bluffs 170
San Mateo 160
Hong Kong 156
Campobasso 154
Los Angeles 154
Boardman 137
Houston 128
Molise 119
Santa Clara 119
Dearborn 117
Princeton 117
Lauterbourg 107
Naples 94
Milan 90
Frankfurt am Main 84
Orem 82
São Paulo 72
Columbus 63
Brussels 61
Ho Chi Minh City 57
Munich 57
Tokyo 56
Redwood City 51
Chennai 48
Denver 45
Hanoi 45
Phoenix 44
Bari 43
London 43
Toronto 43
Chicago 40
Hillsboro 39
Montreal 38
Pescara 36
Seattle 35
Brooklyn 32
Mexico City 32
Falkenstein 29
Jinan 29
Mountain View 28
Jakarta 27
Napoli 26
San Francisco 26
Johannesburg 25
Seoul 25
Morcone 24
Poplar 24
Brasília 23
Fairfield 23
Manchester 23
Amman 22
Florence 22
Kuala Lumpur 22
Atlanta 21
Mumbai 21
Stockholm 21
Baghdad 20
Cambridge 20
Pune 20
Boston 19
Kunming 19
Nanjing 19
Rio de Janeiro 19
San Giovanni Rotondo 19
Ankara 18
Augusta 18
Brno 18
Falls Church 18
Paris 18
Shenyang 18
Buffalo 16
Cassino 16
Leawood 16
Ottawa 16
Bologna 15
Changsha 15
Hebei 15
Palermo 15
Ban Kamphaeng Saen 14
Bengaluru 14
Totale 18.745
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.115
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.035
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.370
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 363
Presence of lactic acid bacteria in wines from Southern Italy 357
Effects of natural compounds on food-related microorganisms 352
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 334
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 321
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 318
Antimicrobial activity of phenolic compounds 313
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 307
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 294
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 290
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 259
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 258
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 250
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 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 249
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 249
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 248
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 247
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 242
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 242
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 238
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 237
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 237
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 236
Biodiversity of Lactobacillus plantarum from traditional Italian wines 236
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 236
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 235
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 234
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 233
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 232
Influence of ripening conditions on Scamorza cheese quality 228
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 228
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 228
Attività antifungina espressa da batteri lattici isolati da impasti acidi 227
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 227
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 226
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 226
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 225
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 223
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 220
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 219
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 217
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 216
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 212
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 212
Allevamenti Tecniche e Tecnologie 211
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 204
Latte crudo tra mito e realtà 204
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 203
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 202
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 202
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 200
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 199
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 199
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 198
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 198
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 198
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 197
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 197
Recrudescenza della Brucellosi Bovina in Molise 196
Concerns and solutions for raw milk from vending machines 195
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 193
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 192
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 192
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 192
Evaluation microbiological and technological features of commercial baker’s yeasts 191
Production of functional Ricotta Cheese 189
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 187
Protein expression of Listeria innocua in presence of different vegetal extracts 184
Addition of lees from base wine in the production of Bombino sparkling wine 183
Inhibition of food-related microorganisms by Lactobacillus plantarum 182
Shelf life of fresh sausages stored under modified atmospheres 181
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 180
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 179
Low-Fat and High-Quality Fermented Sausages 179
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 178
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 177
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 171
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 170
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 169
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 166
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 166
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 166
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 165
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 163
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 163
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 163
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 162
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 162
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses 161
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 159
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 158
Food-Borne Zoonoses and EU Green Policies 157
From the Intersection of Food-Borne Zoonoses and EU Green Policies to an In-Embryo One Health Financial Model 156
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 156
Ensiled tobacco cv. Solaris biomass: chemical, microbiological, phytopathological and nutritional characteristics 155
A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami 153
Totale 26.354
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Categoria #
all - tutte 98.897
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 98.897
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022913 0 0 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
2026/20271.113 179 289 645 0 0 0 0 0 0 0 0 0
Totale 29.995