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

SUCCI, Mariantonietta
 Distribuzione geografica
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Continente #
EU - Europa 15.163
NA - Nord America 11.518
AS - Asia 4.282
SA - Sud America 783
AF - Africa 523
Continente sconosciuto - Info sul continente non disponibili 260
OC - Oceania 24
AN - Antartide 1
Totale 32.554
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Nazione #
US - Stati Uniti d'America 11.229
RU - Federazione Russa 4.115
NL - Olanda 3.833
IT - Italia 2.313
SG - Singapore 1.601
IE - Irlanda 1.388
CN - Cina 1.029
BR - Brasile 573
FR - Francia 513
DE - Germania 501
FI - Finlandia 431
UA - Ucraina 407
PL - Polonia 369
CI - Costa d'Avorio 338
GB - Regno Unito 329
SE - Svezia 327
IN - India 315
AT - Austria 308
VN - Vietnam 182
HK - Hong Kong 163
BD - Bangladesh 142
CA - Canada 140
MX - Messico 104
KR - Corea 100
IR - Iran 94
TR - Turchia 93
ID - Indonesia 82
JP - Giappone 68
AR - Argentina 66
IQ - Iraq 61
BE - Belgio 59
ZA - Sudafrica 56
ES - Italia 55
DZ - Algeria 44
MY - Malesia 41
CZ - Repubblica Ceca 40
PH - Filippine 38
TH - Thailandia 38
CL - Cile 32
PK - Pakistan 32
LT - Lituania 30
SA - Arabia Saudita 26
EC - Ecuador 25
CO - Colombia 24
JO - Giordania 23
RO - Romania 23
TW - Taiwan 22
MA - Marocco 21
VE - Venezuela 21
EG - Egitto 20
UZ - Uzbekistan 20
AE - Emirati Arabi Uniti 18
IL - Israele 17
AU - Australia 16
EU - Europa 15
CH - Svizzera 13
RS - Serbia 13
BG - Bulgaria 12
PE - Perù 12
PT - Portogallo 12
AL - Albania 11
GR - Grecia 11
DK - Danimarca 10
PA - Panama 10
PY - Paraguay 10
LB - Libano 9
TN - Tunisia 9
UY - Uruguay 9
DO - Repubblica Dominicana 8
GE - Georgia 8
JM - Giamaica 8
NO - Norvegia 8
NZ - Nuova Zelanda 8
ET - Etiopia 7
KZ - Kazakistan 7
LK - Sri Lanka 7
NG - Nigeria 7
BO - Bolivia 6
CR - Costa Rica 6
KG - Kirghizistan 6
NP - Nepal 6
OM - Oman 6
EE - Estonia 5
HU - Ungheria 5
KE - Kenya 5
SK - Slovacchia (Repubblica Slovacca) 5
AZ - Azerbaigian 4
KH - Cambogia 4
PS - Palestinian Territory 4
SN - Senegal 4
HN - Honduras 3
LA - Repubblica Popolare Democratica del Laos 3
MD - Moldavia 3
MT - Malta 3
SR - Suriname 3
SY - Repubblica araba siriana 3
AO - Angola 2
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BZ - Belize 2
Totale 32.271
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Città #
Amsterdam 3.758
Dallas 2.467
Moscow 1.394
Dublin 1.385
Chandler 1.181
Singapore 1.040
Jacksonville 968
San Jose 863
Ashburn 661
Beijing 360
Warsaw 340
Abidjan 338
Helsinki 320
Wilmington 305
Vienna 299
Rome 259
New York 251
Ann Arbor 235
The Dalles 195
San Mateo 180
Boardman 155
Los Angeles 155
Hong Kong 153
Council Bluffs 148
Woodbridge 144
Molise 132
Santa Clara 132
Campobasso 131
Princeton 129
Houston 126
Dearborn 122
Lauterbourg 122
Frankfurt am Main 87
Milan 81
Orem 81
Naples 76
São Paulo 65
Munich 62
Ho Chi Minh City 61
Tokyo 60
Chennai 59
Columbus 58
Brussels 53
Bari 51
Hanoi 49
Redwood City 49
Denver 45
London 45
Hillsboro 41
Napoli 40
Toronto 40
Montreal 38
Mexico City 36
Phoenix 35
Chicago 34
Johannesburg 33
Falkenstein 31
Jakarta 30
Jinan 30
Pescara 30
San Francisco 30
Mountain View 28
Seattle 28
Manchester 27
Nanjing 27
Brooklyn 26
Stockholm 26
Morcone 25
Ankara 24
Mumbai 24
Atlanta 23
Pune 23
Baghdad 22
Poplar 22
Brno 21
Kuala Lumpur 21
Kunming 21
Amman 20
Falls Church 20
Florence 20
San Giovanni Rotondo 20
Augusta 19
Leawood 19
Seoul 19
Bologna 18
Boston 18
Buffalo 18
Ottawa 17
Santiago 17
Parma 16
Shenyang 16
Tashkent 16
Hefei 15
Ban Kamphaeng Saen 14
Bengaluru 14
Padova 14
Paris 14
Querétaro 14
Rio de Janeiro 14
Ardabil 13
Totale 20.651
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.113
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.033
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.364
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 845
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 569
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 389
Effects of natural compounds on food-related microorganisms 351
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 349
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 330
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 316
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 312
Antimicrobial activity of phenolic compounds 311
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 302
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 289
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 285
Behaviour of Lactobacillus rhamnosus strains in ass's milk 258
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 256
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 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 248
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 245
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 243
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 239
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 238
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 238
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 235
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 234
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 233
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 232
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 229
Biodiversity of Lactobacillus plantarum from traditional Italian wines 228
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 228
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 228
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 227
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 227
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 226
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 223
Influence of ripening conditions on Scamorza cheese quality 222
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 219
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 214
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 213
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 213
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 212
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 210
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 209
Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach. 207
Allevamenti Tecniche e Tecnologie 207
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 206
Biotechnological Strategies for Ethanol Reduction in Wine 204
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 204
Alla scoperta del pane 203
Produzione di alimenti funzionali a base ricotta 202
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 200
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 200
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 199
Latte crudo tra mito e realtà 199
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 199
Approcci biotecnologici per la conservazione di carni bufaline 197
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 197
Heat treatment of ass’s milk, a hypoallergenic food for infancy 195
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 195
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 194
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 194
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 194
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 192
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 192
Concerns and solutions for raw milk from vending machines 191
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 189
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 189
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 189
Use of ass’s milk for novel probiotic beverages 187
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 185
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 184
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 184
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 184
Evaluation microbiological and technological features of commercial baker’s yeasts 184
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 184
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 183
Alcohol or No Alcohol in Wine: Half a Century of Debate 180
Protein expression of Listeria innocua in presence of different vegetal extracts 180
Inhibition of food-related microorganisms by Lactobacillus plantarum 178
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 177
Production of functional Ricotta Cheese 176
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 176
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 174
Low-Fat and High-Quality Fermented Sausages 173
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 171
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 169
Conservazione per congelamento di Lactobacillus rhamnosus 168
Shelf life of fresh sausages stored under modified atmospheres 166
Biodiversita’ microbica in impasti acidi molisani 164
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 164
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 161
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 159
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 159
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 158
Studio del microbiota del Tuber aestivum 157
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 157
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 155
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 155
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 152
Totale 27.077
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Categoria #
all - tutte 105.638
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 105.638
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.183 0 195 52 60 103 149 60 86 174 88 102 114
2022/20234.012 457 203 139 383 220 381 18 219 1.702 142 66 82
2023/20241.485 227 168 77 76 106 249 129 124 22 84 61 162
2024/20253.257 403 174 425 167 488 126 178 286 188 98 350 374
2025/202616.505 422 693 2.217 768 2.712 2.238 1.174 646 527 4.585 307 216
2026/2027415 232 183 0 0 0 0 0 0 0 0 0 0
Totale 32.554