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

COPPOLA, Raffaele
 Distribuzione geografica
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Continente #
EU - Europa 23.844
NA - Nord America 17.090
AS - Asia 6.458
SA - Sud America 1.205
AF - Africa 847
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 29
AN - Antartide 1
Totale 49.508
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Nazione #
US - Stati Uniti d'America 16.686
RU - Federazione Russa 6.690
NL - Olanda 5.723
IT - Italia 3.029
IE - Irlanda 2.723
SG - Singapore 2.625
CN - Cina 1.530
BR - Brasile 895
FR - Francia 838
UA - Ucraina 822
DE - Germania 812
FI - Finlandia 762
SE - Svezia 650
CI - Costa d'Avorio 562
GB - Regno Unito 519
AT - Austria 459
IN - India 449
PL - Polonia 393
VN - Vietnam 262
HK - Hong Kong 252
CA - Canada 213
BD - Bangladesh 149
MX - Messico 127
KR - Corea 121
TR - Turchia 121
JP - Giappone 119
IR - Iran 110
ID - Indonesia 107
AR - Argentina 98
IQ - Iraq 87
ES - Italia 84
ZA - Sudafrica 69
PH - Filippine 64
BE - Belgio 62
PK - Pakistan 61
MY - Malesia 59
DZ - Algeria 48
LT - Lituania 46
CZ - Repubblica Ceca 45
EG - Egitto 44
CO - Colombia 43
SA - Arabia Saudita 43
MA - Marocco 40
TH - Thailandia 40
EC - Ecuador 38
VE - Venezuela 36
CL - Cile 33
UZ - Uzbekistan 33
AE - Emirati Arabi Uniti 27
JO - Giordania 27
RO - Romania 27
EU - Europa 26
TW - Taiwan 26
AU - Australia 23
IL - Israele 23
PE - Perù 21
RS - Serbia 20
TN - Tunisia 20
BG - Bulgaria 18
PY - Paraguay 17
GR - Grecia 16
NP - Nepal 15
CH - Svizzera 14
KE - Kenya 13
PT - Portogallo 13
NG - Nigeria 12
DK - Danimarca 11
GE - Georgia 11
KZ - Kazakistan 11
NO - Norvegia 11
AL - Albania 10
BO - Bolivia 10
JM - Giamaica 10
NZ - Nuova Zelanda 10
PA - Panama 10
UY - Uruguay 10
CR - Costa Rica 9
ET - Etiopia 9
LB - Libano 9
LK - Sri Lanka 9
OM - Oman 9
AZ - Azerbaigian 8
DO - Repubblica Dominicana 8
HU - Ungheria 7
PS - Palestinian Territory 7
BB - Barbados 6
BZ - Belize 6
EE - Estonia 6
KG - Kirghizistan 6
BF - Burkina Faso 5
KW - Kuwait 5
LA - Repubblica Popolare Democratica del Laos 5
MD - Moldavia 5
SK - Slovacchia (Repubblica Slovacca) 5
SN - Senegal 5
SY - Repubblica araba siriana 5
AM - Armenia 4
CY - Cipro 4
IS - Islanda 4
LY - Libia 4
Totale 49.433
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Città #
Amsterdam 5.635
Dublin 2.720
Moscow 2.295
Chandler 2.039
Jacksonville 2.001
Dallas 1.919
Singapore 1.574
San Jose 1.517
Ashburn 990
Wilmington 598
Abidjan 562
Helsinki 525
Beijing 523
Rome 520
Vienna 445
The Dalles 437
San Mateo 367
Warsaw 366
Ann Arbor 363
New York 329
Houston 301
Boardman 259
Princeton 256
Woodbridge 256
Lauterbourg 243
Hong Kong 242
Los Angeles 235
Molise 162
Dearborn 161
Santa Clara 158
Frankfurt am Main 127
Campobasso 125
Orem 124
Columbus 111
São Paulo 109
Tokyo 109
Milan 101
Council Bluffs 92
Redwood City 83
Ho Chi Minh City 82
Chennai 77
Bari 75
Naples 72
Munich 71
Napoli 71
Denver 65
Hanoi 64
Toronto 59
London 58
Mountain View 58
Brussels 54
Jinan 54
Montreal 53
Hillsboro 52
Mexico City 49
Brooklyn 48
Jakarta 46
Florence 45
Johannesburg 45
Chicago 43
Mumbai 42
Manchester 40
Poplar 39
Nanjing 38
Pescara 38
Seoul 38
Stockholm 38
Phoenix 35
Baghdad 34
Leawood 34
Seattle 34
Falkenstein 33
Baranello 32
San Francisco 32
Atlanta 31
Boston 31
Shenyang 29
Augusta 27
Kuala Lumpur 27
Parma 26
Ankara 24
Auburn Hills 24
Tashkent 24
Guangzhou 23
Kunming 23
Morcone 23
Palermo 23
Pune 23
Rio de Janeiro 23
Shanghai 23
Amman 22
Brno 22
Buffalo 22
Dhaka 22
Ottawa 22
San Giovanni Rotondo 22
Dong Ket 21
Hebei 21
Hefei 21
Ningbo 21
Totale 31.347
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.106
Alginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity 2.057
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 1.348
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 387
Effects of natural compounds on food-related microorganisms 346
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 344
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 329
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 314
Antimicrobial activity of phenolic compounds 310
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 309
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 286
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 284
Behaviour of Lactobacillus rhamnosus strains in ass's milk 254
Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand White growing rabbit. 251
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 249
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 248
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 245
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 240
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
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 238
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 235
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 234
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 234
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 233
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 232
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 232
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 230
Technological and microbiological aspects of Pecorino Carmasciano [Aspetti tecnologici e microbiologici del Pecorino Carmasciano] 228
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 227
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 227
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 226
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 225
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 224
Biodiversity of Lactobacillus plantarum from traditional Italian wines 223
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 222
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 222
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 220
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 219
Attività antifungina espressa da batteri lattici isolati da impasti acidi 218
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 217
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 216
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 215
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 214
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 213
Active carbohydrates 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) 211
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 210
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 209
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 209
Allevamenti, Tecniche e Tecnologie 207
Allevamenti Tecniche e Tecnologie 206
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 206
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 205
Alla scoperta del pane 202
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 201
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 201
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 200
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 200
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 199
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) 198
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 197
Microbiological quality in pizza production 197
Latte crudo tra mito e realtà 196
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 196
Approcci biotecnologici per la conservazione di carni bufaline 195
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 195
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 193
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 192
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 192
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 192
Extraction and characterization of vegetable oils from cherry seed by different extraction processes 191
Concerns and solutions for raw milk from vending machines 191
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 189
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 187
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 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
Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking 184
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 183
Use of ass’s milk for novel probiotic beverages 183
Evaluation microbiological and technological features of commercial baker’s yeasts 183
Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars 183
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 182
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 180
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 180
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 179
Protein expression of Listeria innocua in presence of different vegetal extracts 179
Analisi digitale dell’immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 179
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 178
Inhibition of food-related microorganisms by Lactobacillus plantarum 178
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 177
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 176
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 175
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 174
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 173
Totale 28.487
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Categoria #
all - tutte 179.217
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 179.217
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021141 0 0 0 0 0 0 0 0 0 0 0 141
2021/20222.015 141 385 75 89 147 213 67 185 280 164 118 151
2022/20237.285 818 317 201 655 409 683 31 361 3.311 227 118 154
2023/20242.096 383 262 85 101 132 338 159 165 29 100 90 252
2024/20255.325 682 282 647 247 824 197 235 451 354 153 569 684
2025/202623.436 695 1.181 1.389 966 4.386 3.597 1.974 970 754 6.927 370 227
Totale 49.927