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

TREMONTE, Patrizio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 6.093
NA - Nord America 5.598
AS - Asia 1.635
AF - Africa 405
SA - Sud America 220
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 10
Totale 13.985
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.487
IT - Italia 1.711
IE - Irlanda 1.257
SG - Singapore 507
CN - Cina 416
FI - Finlandia 387
RU - Federazione Russa 358
DE - Germania 350
UA - Ucraina 349
CI - Costa d'Avorio 344
AT - Austria 335
SE - Svezia 292
PL - Polonia 287
FR - Francia 268
BR - Brasile 177
GB - Regno Unito 175
IN - India 170
HK - Hong Kong 81
KR - Corea 74
IR - Iran 73
BE - Belgio 65
CA - Canada 63
NL - Olanda 63
TR - Turchia 45
CZ - Repubblica Ceca 35
TH - Thailandia 33
VN - Vietnam 32
ID - Indonesia 31
ES - Italia 28
MX - Messico 28
DZ - Algeria 27
RO - Romania 25
LT - Lituania 24
MY - Malesia 23
PH - Filippine 21
PK - Pakistan 19
AU - Australia 17
TW - Taiwan 17
GR - Grecia 12
IL - Israele 12
AR - Argentina 11
BG - Bulgaria 11
EG - Egitto 11
CL - Cile 10
DK - Danimarca 10
EU - Europa 10
JP - Giappone 10
BD - Bangladesh 9
IQ - Iraq 9
CH - Svizzera 8
LK - Sri Lanka 8
PE - Perù 8
RS - Serbia 8
EC - Ecuador 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
AE - Emirati Arabi Uniti 6
AL - Albania 6
BZ - Belize 6
JO - Giordania 6
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 13.979
Salva come PNG Salva come JPEG
Città #
Dublin 1.254
Chandler 1.107
Jacksonville 832
Abidjan 344
Vienna 327
Helsinki 296
Warsaw 278
Wilmington 270
Ashburn 262
Ann Arbor 225
Rome 213
Woodbridge 210
Singapore 197
San Mateo 160
New York 146
Boardman 134
Molise 119
Dearborn 117
Campobasso 113
Princeton 112
Houston 105
Beijing 100
Hong Kong 73
The Dalles 69
Naples 67
Milan 62
Brussels 60
Redwood City 51
Los Angeles 49
Bari 41
Pescara 32
Council Bluffs 30
Falkenstein 29
Jinan 28
Mountain View 28
Napoli 26
Munich 25
London 24
Morcone 24
Toronto 23
Fairfield 22
São Paulo 21
Seattle 20
Cambridge 19
Kunming 19
Nanjing 19
San Giovanni Rotondo 19
Brno 18
Falls Church 18
Frankfurt am Main 18
Shenyang 18
Augusta 17
San Francisco 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
Ardabil 12
Changsha 12
Dong Ket 12
Isernia 12
Santa Clara 12
Bengaluru 11
Chennai 11
Parma 11
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
Paris 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
Totale 8.414
Salva come PNG Salva come JPEG
Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.072
Presence of lactic acid bacteria in wines from Southern Italy 271
Effects of natural compounds on food-related microorganisms 236
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 232
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 229
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 220
Antimicrobial activity of phenolic compounds 191
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 182
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 158
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 152
Recrudescenza della Brucellosi Bovina in Molise 146
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 145
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 145
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 142
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 139
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 139
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 137
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 137
Latte crudo tra mito e realtà 136
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 135
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 135
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 134
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 132
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 129
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 125
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 125
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 125
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 125
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 125
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 125
Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche del “Ventricina Vastese” 124
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 123
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 122
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 122
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 121
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 120
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 119
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 118
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 118
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 118
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 118
Influence of ripening conditions on Scamorza cheese quality 117
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 117
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 117
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 115
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 115
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 115
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 115
Protein expression of Listeria innocua in presence of different vegetal extracts 112
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 112
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 111
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 110
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 109
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 109
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 109
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 107
Attività antifungina espressa da batteri lattici isolati da impasti acidi 105
Inhibition of food-related microorganisms by Lactobacillus plantarum 105
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 105
Biodiversity of Lactobacillus plantarum from traditional Italian wines 105
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 105
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 104
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 104
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 104
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 102
Production of functional Ricotta Cheese 101
Allevamenti Tecniche e Tecnologie 100
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 99
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 99
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 97
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 97
Concerns and solutions for raw milk from vending machines 97
Evaluation microbiological and technological features of commercial baker’s yeasts 96
Modulation of the One Health Approach to Tackle Brucellosis in Buffaloes and Cattle in Two Italian Territories with Different Characteristics 95
Shelf life of fresh sausages stored under modified atmospheres 94
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 94
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 93
Addition of lees from base wine in the production of Bombino sparkling wine 92
Low-Fat and High-Quality Fermented Sausages 92
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 91
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 91
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 90
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation 90
MITs - Multiple Immuno-Diagnostic Technologies 89
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 88
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 88
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 87
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 87
Uso di probiotici come additivi nell’alimentazione di spigole 87
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 87
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 87
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 86
Reemerging Bovine Brucellosis and Concomitant Onset of COVID-19 Pandemic Suggest Including Economic Health in the One Health Approach 86
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 85
Proteolytic and phytasic activities of lactic acid bacteria and yeasts isolated from artisanal italian sourdoughs 84
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 84
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
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 80
I SALAMI 78
Totale 12.727
Salva come PNG Salva come JPEG
Categoria #
all - tutte 60.824
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 60.824
Salva come PNG Salva come JPEG


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
2024/20252.723 422 159 402 167 489 124 183 276 197 109 195 0
Totale 14.242