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

COPPOLA, Raffaele
 Distribuzione geografica
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Continente #
EU - Europa 17.024
NA - Nord America 14.431
AS - Asia 4.418
SA - Sud America 969
AF - Africa 763
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 28
AN - Antartide 1
Totale 37.666
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Nazione #
US - Stati Uniti d'America 14.111
RU - Federazione Russa 6.291
IT - Italia 2.834
IE - Irlanda 2.721
SG - Singapore 1.584
CN - Cina 1.168
UA - Ucraina 818
BR - Brasile 795
FI - Finlandia 732
DE - Germania 703
SE - Svezia 650
CI - Costa d'Avorio 562
FR - Francia 489
AT - Austria 459
GB - Regno Unito 459
PL - Polonia 356
IN - India 348
VN - Vietnam 198
HK - Hong Kong 187
CA - Canada 183
NL - Olanda 121
KR - Corea 111
IR - Iran 102
MX - Messico 95
TR - Turchia 94
JP - Giappone 91
ID - Indonesia 78
ES - Italia 75
AR - Argentina 64
BD - Bangladesh 64
BE - Belgio 61
ZA - Sudafrica 53
IQ - Iraq 51
DZ - Algeria 46
LT - Lituania 45
CZ - Repubblica Ceca 43
PK - Pakistan 40
TH - Thailandia 38
MY - Malesia 36
PH - Filippine 34
EG - Egitto 33
EU - Europa 26
RO - Romania 26
EC - Ecuador 24
AE - Emirati Arabi Uniti 22
AU - Australia 21
TW - Taiwan 21
CL - Cile 20
RS - Serbia 19
IL - Israele 17
MA - Marocco 17
UZ - Uzbekistan 17
BG - Bulgaria 16
GR - Grecia 16
SA - Arabia Saudita 16
CO - Colombia 15
JO - Giordania 15
CH - Svizzera 14
PE - Perù 14
VE - Venezuela 14
PT - Portogallo 12
DK - Danimarca 11
NO - Norvegia 11
PY - Paraguay 11
NG - Nigeria 10
NZ - Nuova Zelanda 10
JM - Giamaica 9
NP - Nepal 9
TN - Tunisia 9
KE - Kenya 8
LB - Libano 8
LK - Sri Lanka 8
AL - Albania 7
AZ - Azerbaigian 7
DO - Repubblica Dominicana 7
GE - Georgia 7
KZ - Kazakistan 7
BZ - Belize 6
CR - Costa Rica 6
ET - Etiopia 6
HU - Ungheria 6
PA - Panama 6
UY - Uruguay 6
BF - Burkina Faso 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
MD - Moldavia 4
SY - Repubblica araba siriana 4
AM - Armenia 3
BB - Barbados 3
EE - Estonia 3
KG - Kirghizistan 3
KH - Cambogia 3
LY - Libia 3
MM - Myanmar 3
MT - Malta 3
Totale 37.624
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Città #
Dublin 2.718
Moscow 2.125
Chandler 2.039
Jacksonville 1.999
Dallas 1.902
Singapore 827
Ashburn 679
Wilmington 598
Abidjan 562
Rome 515
Helsinki 495
Beijing 486
Vienna 445
San Mateo 367
Ann Arbor 363
Warsaw 332
New York 309
Houston 297
Boardman 259
Princeton 256
Woodbridge 255
The Dalles 254
Los Angeles 222
Hong Kong 177
Molise 162
Dearborn 161
Columbus 111
Campobasso 101
São Paulo 101
Milan 91
Redwood City 83
Tokyo 82
Santa Clara 79
Council Bluffs 75
Bari 71
Munich 71
Napoli 71
Ho Chi Minh City 70
San Jose 64
Denver 62
Naples 59
Mountain View 58
Brussels 54
Jinan 54
London 53
Toronto 51
Hanoi 50
Montreal 47
Chennai 46
Orem 46
Jakarta 43
Brooklyn 42
Florence 42
Amsterdam 39
Nanjing 38
Poplar 38
Stockholm 38
Johannesburg 36
Seoul 36
Leawood 34
Pescara 34
Falkenstein 33
Frankfurt am Main 33
Baranello 32
Mumbai 32
Phoenix 32
San Francisco 32
Chicago 30
Seattle 30
Atlanta 29
Boston 29
Shenyang 29
Augusta 27
Mexico City 26
Parma 25
Auburn Hills 24
Ankara 23
Kunming 23
Morcone 23
Brno 22
Guangzhou 22
Palermo 22
Rio de Janeiro 22
San Giovanni Rotondo 22
Shanghai 22
Dong Ket 21
Hebei 21
Manchester 21
Ningbo 21
Ottawa 21
Pune 21
Ardabil 20
Hefei 20
Baghdad 19
Lanzhou 19
Belo Horizonte 18
Bolzano 18
Falls Church 18
Norwalk 18
Padova 18
Totale 21.812
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.251
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 355
Effects of natural compounds on food-related microorganisms 310
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 291
Antimicrobial activity of phenolic compounds 280
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 279
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 267
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 257
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 256
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 251
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 228
Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand White growing rabbit. 226
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 215
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 212
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 210
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 209
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 208
Technological and microbiological aspects of Pecorino Carmasciano [Aspetti tecnologici e microbiologici del Pecorino Carmasciano] 205
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 203
Behaviour of Lactobacillus rhamnosus strains in ass's milk 202
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 201
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 200
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 198
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 198
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 197
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 196
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 196
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 195
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 195
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 195
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 194
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 193
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 193
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 193
Active carbohydrates 192
Attività antifungina espressa da batteri lattici isolati da impasti acidi 191
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 190
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 190
Biodiversity of Lactobacillus plantarum from traditional Italian wines 189
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 189
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 188
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 187
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 187
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 187
Allevamenti, Tecniche e Tecnologie 186
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 186
Alla scoperta del pane 183
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 182
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 181
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 180
Alginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity 180
Allevamenti Tecniche e Tecnologie 179
Microbiological quality in pizza production 179
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 179
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 178
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 177
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 176
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 174
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 174
Latte crudo tra mito e realtà 174
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 173
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 171
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 170
Extraction and characterization of vegetable oils from cherry seed by different extraction processes 170
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 169
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 169
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 169
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 168
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 167
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 167
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 166
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 164
Approcci biotecnologici per la conservazione di carni bufaline 164
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 163
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 162
Use of ass’s milk for novel probiotic beverages 162
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 161
Concerns and solutions for raw milk from vending machines 161
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 159
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 159
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 159
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 158
Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking 158
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 157
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 157
Evaluation microbiological and technological features of commercial baker’s yeasts 157
Analisi digitale dell’immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 157
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 157
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 156
Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus 155
Low-Fat and High-Quality Fermented Sausages 155
Detection of Listeria monocytogenes in environment and food by means of Polymerase Chain Reaction in technique 154
A multiple strain starter for water-buffalo Mozzarella cheese manufacture 154
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 153
Inhibition of food-related microorganisms by Lactobacillus plantarum 153
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 153
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 152
Antimicrobial property of the hydro-alcoholic extract from purple basil (Ocimum basilicum var. purpurascens) 151
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 148
Conservazione per congelamento di Lactobacillus rhamnosus 148
Totale 19.823
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Categoria #
all - tutte 157.751
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 157.751
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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
2025/202611.590 695 1.181 1.389 966 4.386 2.973 0 0 0 0 0 0
Totale 38.081