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

COPPOLA, Raffaele
 Distribuzione geografica
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Continente #
EU - Europa 10.436
NA - Nord America 10.141
AS - Asia 1.936
AF - Africa 638
SA - Sud America 103
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 27
Totale 23.310
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Nazione #
US - Stati Uniti d'America 10.035
IE - Irlanda 2.719
IT - Italia 2.555
UA - Ucraina 806
FI - Finlandia 700
CN - Cina 620
SE - Svezia 619
DE - Germania 608
SG - Singapore 580
CI - Costa d'Avorio 562
RU - Federazione Russa 561
FR - Francia 455
AT - Austria 447
GB - Regno Unito 330
PL - Polonia 283
IN - India 218
IR - Iran 88
BR - Brasile 62
CA - Canada 62
KR - Corea 59
BE - Belgio 58
NL - Olanda 52
TR - Turchia 51
VN - Vietnam 41
CZ - Repubblica Ceca 40
ES - Italia 34
TH - Thailandia 33
ID - Indonesia 29
MY - Malesia 28
PH - Filippine 28
LT - Lituania 27
EU - Europa 26
MX - Messico 25
PK - Pakistan 25
DZ - Algeria 24
RO - Romania 24
HK - Hong Kong 20
AU - Australia 19
TW - Taiwan 19
EG - Egitto 17
JP - Giappone 17
BG - Bulgaria 16
IL - Israele 15
RS - Serbia 15
GR - Grecia 13
CH - Svizzera 11
NO - Norvegia 11
PT - Portogallo 11
CL - Cile 10
DK - Danimarca 10
NZ - Nuova Zelanda 10
MA - Marocco 9
PE - Perù 9
CO - Colombia 8
AE - Emirati Arabi Uniti 7
AR - Argentina 7
EC - Ecuador 7
IQ - Iraq 7
NG - Nigeria 7
BD - Bangladesh 6
BZ - Belize 6
LK - Sri Lanka 6
AL - Albania 5
DO - Repubblica Dominicana 5
GE - Georgia 5
HU - Ungheria 5
LA - Repubblica Popolare Democratica del Laos 5
TN - Tunisia 5
IS - Islanda 4
PA - Panama 4
SA - Arabia Saudita 4
SK - Slovacchia (Repubblica Slovacca) 4
UZ - Uzbekistan 4
ZA - Sudafrica 4
AM - Armenia 3
AZ - Azerbaigian 3
CR - Costa Rica 3
EE - Estonia 3
JO - Giordania 3
LY - Libia 3
NP - Nepal 3
BF - Burkina Faso 2
CY - Cipro 2
HR - Croazia 2
KH - Cambogia 2
KZ - Kazakistan 2
LV - Lettonia 2
MD - Moldavia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BW - Botswana 1
IM - Isola di Man 1
KE - Kenya 1
KG - Kirghizistan 1
KW - Kuwait 1
LU - Lussemburgo 1
PR - Porto Rico 1
SC - Seychelles 1
SD - Sudan 1
SI - Slovenia 1
SM - San Marino 1
Totale 23.308
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Città #
Dublin 2.716
Chandler 2.039
Jacksonville 1.998
Wilmington 598
Abidjan 562
Rome 496
Helsinki 477
Vienna 441
San Mateo 367
Ann Arbor 363
Singapore 331
Ashburn 296
Houston 273
Warsaw 268
Boardman 258
Princeton 256
Woodbridge 254
New York 199
Beijing 171
Molise 162
Dearborn 161
Redwood City 83
Los Angeles 81
Campobasso 76
Napoli 71
Milan 66
Bari 63
Mountain View 58
Jinan 54
Brussels 51
Florence 41
Dallas 38
Moscow 38
Nanjing 37
Naples 37
Leawood 34
Baranello 32
Shenyang 29
Munich 26
Auburn Hills 24
Augusta 24
Toronto 24
London 23
Morcone 23
Pescara 23
Amsterdam 22
Brno 22
Frankfurt am Main 22
Parma 22
San Giovanni Rotondo 22
Dong Ket 21
Hebei 21
Kunming 21
Ningbo 21
Ardabil 20
Falls Church 18
Hefei 18
Lanzhou 18
Padova 18
Palermo 18
Nanchang 17
Norwalk 17
Ottawa 17
Bolzano 16
Guangzhou 16
Pune 16
Shanghai 16
Changsha 15
Monmouth Junction 15
Seattle 15
São Paulo 15
Ban Kamphaeng Saen 14
Hong Kong 14
Turin 14
Cassino 13
Taizhou 13
Tianjin 13
Falkenstein 12
Hangzhou 12
Latina 12
San Francisco 12
Taipei 12
Haikou 11
Islamabad 11
Taiyuan 11
Tappahannock 11
Torino 11
Washington 11
Bitetto 10
Chennai 10
Reggio Calabria 10
Seoul 10
Shahid 10
Sofia 10
Verona 10
Guwahati 9
Madrid 9
Mugnano di Napoli 9
Nembro 9
Paris 9
Totale 14.543
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 964
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 275
Effects of natural compounds on food-related microorganisms 227
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 223
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 213
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 213
Antimicrobial activity of phenolic compounds 183
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 169
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 159
Technological and microbiological aspects of Pecorino Carmasciano [Aspetti tecnologici e microbiologici del Pecorino Carmasciano] 157
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 148
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 148
Microbiological quality in pizza production 144
Dietary effect of dried bay leaves (Laurus nobilis) meal on some biochemical parameters and on plasma oxidative status in New Zealand White growing rabbit. 141
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 136
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 133
Latte crudo tra mito e realtà 133
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 131
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 131
Use of ass’s milk for novel probiotic beverages 130
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 128
Volatile compounds in “Soppressata Molisana” style salami fermented by Lactobacillus sakei 128
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 127
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 127
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 127
Extraction and characterization of vegetable oils from cherry seed by different extraction processes 126
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 121
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 121
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 121
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 120
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 119
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 118
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 118
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 115
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 114
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 114
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 114
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 113
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 112
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 112
Biochemical and biological characterization of two Brassicaceae after their commercial expiry date 110
Protein expression of Listeria innocua in presence of different vegetal extracts 109
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 109
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 108
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 107
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 107
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 106
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 106
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 106
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 106
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 105
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 105
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 105
Influence of Lactobacillus sakei 121 on some microbiological and chemical parameters of "Soppressata Molisana" sausage 104
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 104
Behaviour of Lactobacillus rhamnosus strains in ass's milk 103
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 103
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 103
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 102
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 102
Active carbohydrates 102
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 101
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 101
Inhibition of food-related microorganisms by Lactobacillus plantarum 101
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 101
Studio del microbiota del Tuber aestivum 101
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 101
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 100
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 100
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 100
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 100
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 100
Evaluation par bioluminescence de la qualité microbiologique du lait pasteurisé 99
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 99
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 99
Valutazione del profilo acidico e della qualità microbiologica di alimenti per l'infanzia 99
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 98
Latte di asina: un substrato ideale per la preparazione di bevande probiotiche 98
Attività antifungina espressa da batteri lattici isolati da impasti acidi 97
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni 97
Influenza delle modalità di confezionamento sulla qualità di formaggi freschi a pasta filata 96
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 96
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 94
Biodiversity of Lactobacillus plantarum from traditional Italian wines 94
Biodiversita’ microbica in impasti acidi molisani 94
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 94
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 94
Allevamenti Tecniche e Tecnologie 93
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 93
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 93
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 92
IMPIEGO DI ATMOSFERE PROTETTIVE PER IL PROLUNGAMENTO DELLA SHELF-LIFE DI PRODOTTI LATTIERO-CASEARI FRESCHI 92
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 92
Evaluation microbiological and technological features of commercial baker’s yeasts 92
Shelf life of fresh sausages stored under modified atmospheres 90
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 90
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs 89
Alla scoperta del pane 89
Ruolo della microflora lattica mesofila sulla proteolisi dei formaggi tipo Grana 89
Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy) 88
Totale 12.501
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Categoria #
all - tutte 100.837
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 100.837
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.159 0 0 0 0 296 141 466 162 405 226 117 346
2020/20212.983 52 273 54 393 513 272 360 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
2024/20252.532 682 282 647 247 674 0 0 0 0 0 0 0
Totale 23.698