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

COPPOLA, Raffaele
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 24.026
NA - Nord America 18.803
AS - Asia 6.739
SA - Sud America 1.444
AF - Africa 862
Continente sconosciuto - Info sul continente non disponibili 448
OC - Oceania 34
AN - Antartide 1
Totale 52.357
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 18.309
RU - Federazione Russa 6.691
NL - Olanda 5.732
IT - Italia 3.149
IE - Irlanda 2.723
SG - Singapore 2.650
CN - Cina 1.580
BR - Brasile 995
FR - Francia 847
UA - Ucraina 825
DE - Germania 814
FI - Finlandia 762
SE - Svezia 650
CI - Costa d'Avorio 564
GB - Regno Unito 537
AT - Austria 459
IN - India 455
PL - Polonia 393
VN - Vietnam 286
HK - Hong Kong 264
CA - Canada 243
BD - Bangladesh 191
MX - Messico 144
TR - Turchia 132
ID - Indonesia 131
KR - Corea 122
JP - Giappone 119
AR - Argentina 116
IR - Iran 110
CO - Colombia 109
IQ - Iraq 91
ES - Italia 90
PH - Filippine 86
MY - Malesia 79
EC - Ecuador 73
ZA - Sudafrica 69
PK - Pakistan 68
BE - Belgio 64
VE - Venezuela 53
DZ - Algeria 52
SA - Arabia Saudita 51
TH - Thailandia 51
LT - Lituania 46
CZ - Repubblica Ceca 45
EG - Egitto 44
MA - Marocco 40
CL - Cile 33
UZ - Uzbekistan 33
AE - Emirati Arabi Uniti 28
JO - Giordania 28
RO - Romania 28
EU - Europa 26
TW - Taiwan 26
AU - Australia 23
IL - Israele 23
PE - Perù 22
RS - Serbia 22
TN - Tunisia 20
NP - Nepal 19
BG - Bulgaria 18
GR - Grecia 17
PY - Paraguay 17
CR - Costa Rica 16
JM - Giamaica 16
PT - Portogallo 16
CH - Svizzera 14
KE - Kenya 14
AL - Albania 12
KZ - Kazakistan 12
NG - Nigeria 12
BO - Bolivia 11
DK - Danimarca 11
GE - Georgia 11
NO - Norvegia 11
PA - Panama 11
BB - Barbados 10
DO - Repubblica Dominicana 10
NZ - Nuova Zelanda 10
UY - Uruguay 10
ET - Etiopia 9
LB - Libano 9
LK - Sri Lanka 9
OM - Oman 9
PS - Palestinian Territory 9
AZ - Azerbaigian 8
BZ - Belize 7
HN - Honduras 7
HU - Ungheria 7
NI - Nicaragua 7
SC - Seychelles 7
BF - Burkina Faso 6
CY - Cipro 6
EE - Estonia 6
KG - Kirghizistan 6
LY - Libia 6
MD - Moldavia 6
TT - Trinidad e Tobago 6
KW - Kuwait 5
LA - Repubblica Popolare Democratica del Laos 5
MM - Myanmar 5
Totale 51.839
Salva come PNG Salva come JPEG
Città #
Amsterdam 5.637
Dublin 2.721
Moscow 2.295
Chandler 2.039
Jacksonville 2.004
Dallas 1.930
San Jose 1.712
Singapore 1.586
Ashburn 1.066
Wilmington 601
Abidjan 564
Beijing 555
Rome 529
Helsinki 525
Vienna 445
The Dalles 437
San Mateo 368
Warsaw 366
Ann Arbor 363
Council Bluffs 349
New York 339
Houston 310
Santa Clara 263
Princeton 262
Boardman 261
Woodbridge 259
Hong Kong 252
Los Angeles 247
Lauterbourg 243
Molise 162
Dearborn 161
Frankfurt am Main 128
Campobasso 127
Orem 124
São Paulo 120
Columbus 114
Milan 113
Tokyo 109
Ho Chi Minh City 91
Redwood City 83
Chennai 77
Naples 77
Bari 76
Phoenix 72
Munich 71
Napoli 71
Hanoi 70
Denver 67
Chicago 65
Toronto 63
London 60
Montreal 59
Mountain View 58
Brooklyn 55
Brussels 54
Jinan 54
Mexico City 53
Florence 52
Hillsboro 52
Jakarta 46
Johannesburg 45
Mumbai 42
Atlanta 40
Manchester 40
Pescara 39
Poplar 39
San Francisco 39
Seattle 39
Seoul 39
Nanjing 38
Stockholm 38
Baghdad 35
Kuala Lumpur 35
Leawood 34
Brasília 33
Falkenstein 33
Baranello 32
Boston 31
Rio de Janeiro 29
Shenyang 29
Augusta 28
Parma 26
Shanghai 26
Bogotá 25
Buffalo 25
Dhaka 25
Ankara 24
Auburn Hills 24
Medellín 24
Palermo 24
Tashkent 24
Amman 23
Caracas 23
Guangzhou 23
Kunming 23
Morcone 23
Pune 23
Bologna 22
Brno 22
Ottawa 22
Totale 32.320
Salva come PNG Salva come JPEG
Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.115
Alginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity 2.071
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.035
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.370
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 395
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 363
Effects of natural compounds on food-related microorganisms 352
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 334
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 321
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 318
Antimicrobial activity of phenolic compounds 313
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 307
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 294
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 290
Behaviour of Lactobacillus rhamnosus strains in ass's milk 274
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 259
Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand White growing rabbit. 259
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 258
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 255
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 250
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 249
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 248
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 247
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 244
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 242
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 238
Technological and microbiological aspects of Pecorino Carmasciano [Aspetti tecnologici e microbiologici del Pecorino Carmasciano] 238
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 238
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 237
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 237
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 237
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 236
Biodiversity of Lactobacillus plantarum from traditional Italian wines 236
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 236
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 235
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 234
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 233
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 232
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 230
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 228
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 228
Attività antifungina espressa da batteri lattici isolati da impasti acidi 227
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 227
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 226
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 226
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 225
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 223
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 223
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 222
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 221
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 219
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 218
Allevamenti, Tecniche e Tecnologie 218
Active carbohydrates 218
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 217
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 216
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 214
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 212
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 212
Allevamenti Tecniche e Tecnologie 211
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 211
Alla scoperta del pane 211
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 211
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 210
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 209
Approcci biotecnologici per la conservazione di carni bufaline 207
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 206
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 204
Microbiological quality in pizza production 204
Latte crudo tra mito e realtà 204
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 203
Use of ass’s milk for novel probiotic beverages 202
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 202
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 202
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 201
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 201
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 200
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 199
Extraction and characterization of vegetable oils from cherry seed by different extraction processes 199
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 198
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 198
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 198
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 197
Concerns and solutions for raw milk from vending machines 195
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 194
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 192
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 192
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 192
Evaluation microbiological and technological features of commercial baker’s yeasts 191
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 189
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 189
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile 188
Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking 187
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 185
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 185
Analisi digitale dell’immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 185
Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system 185
Protein expression of Listeria innocua in presence of different vegetal extracts 184
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 183
Inhibition of food-related microorganisms by Lactobacillus plantarum 182
Totale 29.466
Salva come PNG Salva come JPEG
Categoria #
all - tutte 190.094
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 190.094
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.489 0 0 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
2025/202623.526 695 1.181 1.389 966 4.386 3.597 1.974 970 754 6.927 370 317
2026/20272.340 439 510 1.391 0 0 0 0 0 0 0 0 0
Totale 52.357