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

COPPOLA, Raffaele
 Distribuzione geografica
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Continente #
EU - Europa 15.686
NA - Nord America 14.191
AS - Asia 4.331
SA - Sud America 919
AF - Africa 751
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 28
AN - Antartide 1
Totale 35.939
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Nazione #
US - Stati Uniti d'America 13.896
RU - Federazione Russa 4.995
IT - Italia 2.824
IE - Irlanda 2.721
SG - Singapore 1.561
CN - Cina 1.165
UA - Ucraina 818
BR - Brasile 758
FI - Finlandia 732
DE - Germania 703
SE - Svezia 647
CI - Costa d'Avorio 562
FR - Francia 489
AT - Austria 459
GB - Regno Unito 450
PL - Polonia 348
IN - India 335
VN - Vietnam 197
HK - Hong Kong 186
CA - Canada 174
NL - Olanda 118
KR - Corea 111
IR - Iran 102
TR - Turchia 91
JP - Giappone 88
MX - Messico 82
ID - Indonesia 76
ES - Italia 71
BE - Belgio 60
AR - Argentina 57
BD - Bangladesh 55
ZA - Sudafrica 49
IQ - Iraq 44
LT - Lituania 44
CZ - Repubblica Ceca 43
DZ - Algeria 43
TH - Thailandia 38
PK - Pakistan 37
MY - Malesia 35
EG - Egitto 32
PH - Filippine 32
EU - Europa 26
RO - Romania 25
EC - Ecuador 24
AU - Australia 21
TW - Taiwan 21
AE - Emirati Arabi Uniti 20
CL - Cile 18
RS - Serbia 18
IL - Israele 17
BG - Bulgaria 16
GR - Grecia 16
MA - Marocco 16
UZ - Uzbekistan 16
CO - Colombia 15
JO - Giordania 15
SA - Arabia Saudita 15
CH - Svizzera 14
PE - Perù 14
PT - Portogallo 12
DK - Danimarca 11
NO - Norvegia 11
VE - Venezuela 11
NG - Nigeria 10
NZ - Nuova Zelanda 10
PY - Paraguay 10
NP - Nepal 9
JM - Giamaica 8
LK - Sri Lanka 8
TN - Tunisia 8
AL - Albania 7
GE - Georgia 7
KE - Kenya 7
AZ - Azerbaigian 6
BZ - Belize 6
DO - Repubblica Dominicana 6
HU - Ungheria 6
KZ - Kazakistan 6
PA - Panama 6
UY - Uruguay 6
BF - Burkina Faso 5
CR - Costa Rica 5
ET - Etiopia 5
LA - Repubblica Popolare Democratica del Laos 5
OM - Oman 5
SK - Slovacchia (Repubblica Slovacca) 5
BO - Bolivia 4
CY - Cipro 4
IS - Islanda 4
LB - Libano 4
AM - Armenia 3
BB - Barbados 3
EE - Estonia 3
KG - Kirghizistan 3
KH - Cambogia 3
LY - Libia 3
MD - Moldavia 3
MT - Malta 3
PS - Palestinian Territory 3
AO - Angola 2
Totale 35.901
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Città #
Dublin 2.718
Chandler 2.039
Jacksonville 1.999
Dallas 1.898
Moscow 1.589
Singapore 805
Ashburn 643
Wilmington 598
Abidjan 562
Rome 510
Helsinki 495
Beijing 486
Vienna 445
San Mateo 367
Ann Arbor 363
Warsaw 325
Houston 296
New York 293
Boardman 259
Princeton 256
Woodbridge 255
The Dalles 247
Los Angeles 216
Hong Kong 176
Molise 162
Dearborn 161
Columbus 111
Campobasso 100
São Paulo 92
Milan 91
Redwood City 83
Tokyo 79
Santa Clara 76
Council Bluffs 75
Bari 71
Munich 71
Napoli 71
Ho Chi Minh City 69
Naples 59
Mountain View 58
Jinan 54
Brussels 53
Denver 52
London 52
Hanoi 50
Toronto 48
Jakarta 43
Montreal 43
Chennai 42
Florence 42
Brooklyn 40
Amsterdam 38
Nanjing 38
Seoul 36
Stockholm 35
Leawood 34
Pescara 34
Falkenstein 33
Frankfurt am Main 33
Johannesburg 33
Baranello 32
Phoenix 32
San Francisco 32
Poplar 30
Chicago 29
Mumbai 29
Seattle 29
Shenyang 29
Boston 28
Augusta 27
Atlanta 26
Orem 25
Parma 25
Auburn Hills 24
Kunming 23
Morcone 23
Brno 22
Guangzhou 22
Mexico City 22
Palermo 22
San Giovanni Rotondo 22
Shanghai 22
Ankara 21
Dong Ket 21
Hebei 21
Manchester 21
Ningbo 21
Ottawa 21
Pune 21
Ardabil 20
Hefei 20
Rio de Janeiro 20
Lanzhou 19
Bolzano 18
Falls Church 18
Norwalk 18
Padova 18
Changsha 17
Nanchang 17
Belo Horizonte 16
Totale 21.025
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.240
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 346
Effects of natural compounds on food-related microorganisms 301
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 284
Antimicrobial activity of phenolic compounds 272
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 268
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 259
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 251
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 243
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 240
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 219
Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand White growing rabbit. 216
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 206
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 203
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 202
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 201
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 197
Technological and microbiological aspects of Pecorino Carmasciano [Aspetti tecnologici e microbiologici del Pecorino Carmasciano] 194
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 194
Behaviour of Lactobacillus rhamnosus strains in ass's milk 193
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 193
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 191
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 191
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 189
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 189
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 188
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 188
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 188
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 187
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 185
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 185
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 185
Attività antifungina espressa da batteri lattici isolati da impasti acidi 184
Active carbohydrates 183
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 182
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 182
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 182
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 181
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 181
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 180
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 180
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 178
Biodiversity of Lactobacillus plantarum from traditional Italian wines 178
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 176
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 176
Allevamenti, Tecniche e Tecnologie 175
Microbiological quality in pizza production 173
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 173
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 173
Alla scoperta del pane 172
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 170
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 170
Alginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity 170
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 169
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 169
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 167
Allevamenti Tecniche e Tecnologie 166
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 166
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 166
Latte crudo tra mito e realtà 166
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 165
Extraction and characterization of vegetable oils from cherry seed by different extraction processes 164
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 162
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 162
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 161
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 161
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 160
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 159
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 159
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 157
Use of ass’s milk for novel probiotic beverages 157
Approcci biotecnologici per la conservazione di carni bufaline 157
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 156
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 156
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 155
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 154
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 153
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 153
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 152
Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking 152
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 151
Analisi digitale dell’immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 151
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 151
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 150
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 150
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 149
Evaluation microbiological and technological features of commercial baker’s yeasts 149
Concerns and solutions for raw milk from vending machines 149
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 148
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 148
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 148
Detection of Listeria monocytogenes in environment and food by means of Polymerase Chain Reaction in technique 147
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 147
Low-Fat and High-Quality Fermented Sausages 146
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 146
Biodiversita’ microbica in impasti acidi molisani 144
Antimicrobial property of the hydro-alcoholic extract from purple basil (Ocimum basilicum var. purpurascens) 143
Inhibition of food-related microorganisms by Lactobacillus plantarum 143
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 142
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 141
Totale 18.974
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Categoria #
all - tutte 154.304
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 154.304
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.698 0 0 0 0 0 272 360 84 311 56 474 141
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
2025/20269.863 695 1.181 1.389 966 4.386 1.246 0 0 0 0 0 0
Totale 36.354