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

TREMONTE, Patrizio
 Distribuzione geografica
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Continente #
EU - Europa 14.077
NA - Nord America 9.226
AS - Asia 3.739
SA - Sud America 699
AF - Africa 497
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 10
AN - Antartide 1
Totale 28.273
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Nazione #
US - Stati Uniti d'America 8.966
NL - Olanda 3.818
RU - Federazione Russa 3.752
IT - Italia 1.932
SG - Singapore 1.381
IE - Irlanda 1.260
CN - Cina 923
BR - Brasile 520
FR - Francia 466
DE - Germania 461
FI - Finlandia 410
PL - Polonia 369
UA - Ucraina 359
CI - Costa d'Avorio 345
AT - Austria 337
SE - Svezia 305
GB - Regno Unito 289
IN - India 288
HK - Hong Kong 158
VN - Vietnam 154
CA - Canada 131
KR - Corea 100
MX - Messico 89
TR - Turchia 89
IR - Iran 86
BE - Belgio 67
ID - Indonesia 64
JP - Giappone 63
AR - Argentina 53
BD - Bangladesh 53
ES - Italia 51
IQ - Iraq 49
ZA - Sudafrica 44
PH - Filippine 42
CZ - Repubblica Ceca 37
MY - Malesia 35
PK - Pakistan 34
DZ - Algeria 33
LT - Lituania 33
TH - Thailandia 33
SA - Arabia Saudita 28
CL - Cile 26
RO - Romania 26
JO - Giordania 24
CO - Colombia 22
TW - Taiwan 22
EC - Ecuador 20
VE - Venezuela 18
AU - Australia 17
EG - Egitto 17
IL - Israele 17
MA - Marocco 17
AE - Emirati Arabi Uniti 15
PE - Perù 15
UZ - Uzbekistan 13
GR - Grecia 12
TN - Tunisia 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
ET - Etiopia 7
GE - Georgia 7
KZ - Kazakistan 7
LB - Libano 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
BO - Bolivia 6
BZ - Belize 6
DO - Repubblica Dominicana 6
UY - Uruguay 6
CR - Costa Rica 5
EE - Estonia 5
JM - Giamaica 5
KE - Kenya 5
NG - Nigeria 5
NP - Nepal 5
OM - Oman 5
PS - Palestinian Territory 5
PT - Portogallo 5
AZ - Azerbaigian 4
SK - Slovacchia (Repubblica Slovacca) 4
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
GT - Guatemala 2
Totale 28.240
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Città #
Amsterdam 3.747
Moscow 1.297
Dublin 1.257
Chandler 1.107
Dallas 1.011
Singapore 906
San Jose 860
Jacksonville 833
Ashburn 646
Warsaw 352
Abidjan 345
Vienna 328
Beijing 317
Helsinki 310
Wilmington 270
Ann Arbor 225
New York 220
Rome 220
Woodbridge 210
The Dalles 207
San Mateo 160
Hong Kong 149
Campobasso 145
Los Angeles 139
Boardman 136
Houston 122
Molise 119
Dearborn 117
Princeton 112
Lauterbourg 107
Naples 85
Frankfurt am Main 83
Orem 81
Milan 78
São Paulo 70
Santa Clara 65
Columbus 62
Brussels 61
Munich 57
Council Bluffs 56
Tokyo 56
Redwood City 51
Ho Chi Minh City 49
Chennai 48
Bari 42
Denver 42
Hanoi 41
London 41
Hillsboro 39
Montreal 37
Toronto 37
Pescara 35
Seattle 32
Mexico City 31
Falkenstein 29
Jinan 29
Mountain View 28
Brooklyn 27
Jakarta 27
Napoli 26
Johannesburg 24
Morcone 24
Poplar 24
Seoul 24
Manchester 23
San Francisco 23
Amman 22
Chicago 22
Fairfield 22
Mumbai 21
Stockholm 21
Cambridge 20
Pune 20
Baghdad 19
Boston 19
Kunming 19
Nanjing 19
San Giovanni Rotondo 19
Ankara 18
Brno 18
Falls Church 18
Paris 18
Shenyang 18
Augusta 17
Florence 17
Phoenix 17
Atlanta 16
Cassino 16
Leawood 16
Ottawa 16
Changsha 15
Hebei 15
Kuala Lumpur 15
Palermo 15
Rio de Janeiro 15
Ban Kamphaeng Saen 14
Bengaluru 14
Santiago 14
Hefei 13
Seongnam-si 13
Totale 18.152
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.102
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.025
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.338
Effects of natural compounds on food-related microorganisms 344
Presence of lactic acid bacteria in wines from Southern Italy 332
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 327
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 323
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 308
Antimicrobial activity of phenolic compounds 308
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 299
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 284
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 283
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 258
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 243
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 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
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 237
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 237
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 236
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 234
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 232
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 231
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 230
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 228
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 225
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 225
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 224
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 223
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 223
Biodiversity of Lactobacillus plantarum from traditional Italian wines 222
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 222
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 221
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 220
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 219
Attività antifungina espressa da batteri lattici isolati da impasti acidi 218
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 218
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 213
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 213
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 211
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 210
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 210
Influence of ripening conditions on Scamorza cheese quality 209
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 209
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 208
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 206
Allevamenti Tecniche e Tecnologie 205
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) 196
Latte crudo tra mito e realtà 195
Recrudescenza della Brucellosi Bovina in Molise 193
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 192
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 192
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 191
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 190
Concerns and solutions for raw milk from vending machines 190
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 190
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 188
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 187
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 187
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 187
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 186
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 185
Evaluation microbiological and technological features of commercial baker’s yeasts 183
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 182
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 180
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 179
Protein expression of Listeria innocua in presence of different vegetal extracts 179
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 179
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 178
Inhibition of food-related microorganisms by Lactobacillus plantarum 178
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 177
Addition of lees from base wine in the production of Bombino sparkling wine 175
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 175
Production of functional Ricotta Cheese 171
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 171
Low-Fat and High-Quality Fermented Sausages 171
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 169
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 166
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 161
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 160
Shelf life of fresh sausages stored under modified atmospheres 159
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 159
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 158
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 157
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses 155
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 155
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 155
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 153
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 153
Ensiled tobacco cv. Solaris biomass: chemical, microbiological, phytopathological and nutritional characteristics 150
Food-Borne Zoonoses and EU Green Policies 150
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 150
A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami 149
From the Intersection of Food-Borne Zoonoses and EU Green Policies to an In-Embryo One Health Financial Model 148
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 148
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 147
MITs - Multiple Immuno-Diagnostic Technologies 146
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 144
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 144
Totale 25.172
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Categoria #
all - tutte 90.789
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 90.789
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021300 0 0 0 0 0 0 0 0 0 0 229 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
2025/202613.793 401 615 791 666 2.542 2.016 1.087 571 447 4.552 105 0
Totale 28.532