SUCCI, Mariantonietta
 Distribuzione geografica
Continente #
EU - Europa 5.871
NA - Nord America 5.281
AS - Asia 799
SA - Sud America 46
AF - Africa 41
Continente sconosciuto - Info sul continente non disponibili 15
OC - Oceania 15
Totale 12.068
Nazione #
US - Stati Uniti d'America 5.232
IE - Irlanda 1.598
IT - Italia 1.592
UA - Ucraina 394
FI - Finlandia 377
CN - Cina 344
DE - Germania 328
SE - Svezia 305
AT - Austria 301
PL - Polonia 279
FR - Francia 278
GB - Regno Unito 162
IN - India 133
BE - Belgio 77
IR - Iran 63
KR - Corea 42
RU - Federazione Russa 32
TR - Turchia 31
ID - Indonesia 29
CA - Canada 26
ES - Italia 26
TH - Thailandia 26
CZ - Repubblica Ceca 25
VN - Vietnam 21
BR - Brasile 19
MY - Malesia 17
DZ - Algeria 16
MX - Messico 16
TW - Taiwan 16
EU - Europa 15
PH - Filippine 14
RO - Romania 14
NL - Olanda 13
SG - Singapore 12
AU - Australia 10
CH - Svizzera 10
HK - Hong Kong 10
CL - Cile 9
PK - Pakistan 9
RS - Serbia 9
DK - Danimarca 8
GR - Grecia 8
JP - Giappone 8
AR - Argentina 7
EG - Egitto 7
IL - Israele 7
NO - Norvegia 6
PE - Perù 6
PT - Portogallo 6
NG - Nigeria 5
NZ - Nuova Zelanda 5
BG - Bulgaria 4
DO - Repubblica Dominicana 4
HU - Ungheria 4
LT - Lituania 4
TN - Tunisia 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
EC - Ecuador 3
KG - Kirghizistan 3
SK - Slovacchia (Repubblica Slovacca) 3
ZA - Sudafrica 3
BD - Bangladesh 2
CO - Colombia 2
GE - Georgia 2
KH - Cambogia 2
MA - Marocco 2
SA - Arabia Saudita 2
BW - Botswana 1
BZ - Belize 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
HR - Croazia 1
IQ - Iraq 1
LK - Sri Lanka 1
MD - Moldavia 1
PR - Porto Rico 1
SC - Seychelles 1
SD - Sudan 1
SI - Slovenia 1
SM - San Marino 1
SZ - Regno dello Swaziland 1
Totale 12.068
Città #
Dublin 1.596
Chandler 1.168
Jacksonville 967
Wilmington 304
Vienna 295
Helsinki 276
Warsaw 266
Ann Arbor 235
Rome 214
San Mateo 180
Ashburn 161
New York 145
Woodbridge 144
Molise 132
Princeton 128
Dearborn 122
Houston 109
Beijing 103
Boardman 89
Brussels 72
Redwood City 49
Bari 47
Napoli 40
Milan 31
Jinan 29
Mountain View 28
Campobasso 27
Nanjing 27
Morcone 25
Naples 22
Falls Church 20
San Giovanni Rotondo 20
Leawood 19
Kunming 18
Augusta 17
Shenyang 16
Brno 15
Munich 15
Ban Kamphaeng Saen 14
Hefei 14
Padova 14
Ardabil 13
Pescara 13
Florence 12
Hebei 12
Pune 12
Seattle 12
Dong Ket 11
Norwalk 11
Cassino 10
Messina 10
Monmouth Junction 10
Nanchang 10
Shahid 10
Changsha 9
Latina 9
Mugnano di Napoli 9
Ningbo 9
Parma 9
Taipei 9
Tianjin 9
Torino 9
Chieti 8
Falkenstein 8
Guangzhou 8
Hangzhou 8
Hong Kong 8
Ottawa 8
Washington 8
Ameno 7
Auburn Hills 7
Chennai 7
Guwahati 7
Nuoro 7
Oratino 7
Reggio Calabria 7
Rende 7
Seelze 7
Taizhou 7
Toronto 7
Ascoli Piceno 6
Bangalore 6
Catania 6
Jakarta 6
Lanzhou 6
Madrid 6
Paris 6
Rockville 6
Serra 6
São Paulo 6
Treia 6
Verona 6
Zhengzhou 6
Belgrade 5
Bengaluru 5
Berlin 5
Chengdu 5
Daejeon 5
Esslingen am Neckar 5
Haikou 5
Totale 7.677
Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 777
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 245
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 213
Effects of natural compounds on food-related microorganisms 210
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 194
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 182
Antimicrobial activity of phenolic compounds 169
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 146
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 141
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 139
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 130
Latte crudo tra mito e realtà 126
Produzione di alimenti funzionali a base ricotta 126
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 125
Use of ass’s milk for novel probiotic beverages 123
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 123
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 119
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 118
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 116
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 114
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 113
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 111
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 111
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 109
Heat treatment of ass’s milk, a hypoallergenic food for infancy 107
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 105
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 105
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 105
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 103
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 103
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 103
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 100
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 100
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 100
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 100
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 99
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 99
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 99
Influence of ripening conditions on Scamorza cheese quality 98
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 98
Protein expression of Listeria innocua in presence of different vegetal extracts 97
Studio del microbiota del Tuber aestivum 95
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 94
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 93
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 93
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 92
Production of functional Ricotta Cheese 91
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. 91
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 91
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 90
Latte di asina: un substrato ideale per la preparazione di bevande probiotiche 90
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 90
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 90
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 90
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 88
Inhibition of food-related microorganisms by Lactobacillus plantarum 88
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 88
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 87
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 86
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 85
Behaviour of Lactobacillus rhamnosus strains in ass's milk 84
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 84
Biodiversity of Lactobacillus plantarum from traditional Italian wines 83
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 83
Shelf life of fresh sausages stored under modified atmospheres 82
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 81
Biodiversita’ microbica in impasti acidi molisani 81
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 81
Allevamenti Tecniche e Tecnologie 80
Alla scoperta del pane 80
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 80
Evaluation microbiological and technological features of commercial baker’s yeasts 79
Uso di probiotici come additivi nell’alimentazione di spigole 78
I FORMAGGI A LUNGA STAGIONATURA PRODOTTI CON LATTE CRUDO: UNA FONTE DI BATTERI UTILI 77
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 77
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 76
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 76
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 75
Conservazione per congelamento di Lactobacillus rhamnosus 74
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 74
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 73
Approcci biotecnologici per la conservazione di carni bufaline 73
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 73
Individuazione di opportune modalità di trattamento termico del latte di bufala destinato alla preparazione di mozzarella di bufala campana 73
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 73
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 73
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 73
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 72
Low-Fat and High-Quality Fermented Sausages 72
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 72
Heat treatement of ass’s milk, a hypoallergenic food for infancy 71
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 71
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 71
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 71
Concerns and solutions for raw milk from vending machines 69
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 68
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 68
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 67
Il comparto lattiero-caseario in Molise: analisi dei flussi di lavorazione del prodotto trasformato e rilevamento dei punti critici su alcune aziende-campione 67
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 67
Totale 10.515
Categoria #
all - tutte 38.563
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 38.563


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019447 0 0 0 0 0 0 0 129 238 31 21 28
2019/20201.589 49 46 169 56 153 101 283 101 223 135 73 200
2020/20211.652 39 139 23 207 274 154 213 52 172 33 271 75
2021/20221.249 68 195 52 60 103 149 60 86 174 88 102 112
2022/20234.211 453 195 138 381 216 373 26 216 1.917 142 65 89
2023/20241.183 233 169 79 83 121 247 129 122 0 0 0 0
Totale 12.272