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

SUCCI, Mariantonietta
 Distribuzione geografica
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Continente #
EU - Europa 5.982
NA - Nord America 5.610
AS - Asia 1.241
AF - Africa 384
SA - Sud America 63
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 15
Totale 13.317
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Nazione #
US - Stati Uniti d'America 5.539
IT - Italia 1.805
IE - Irlanda 1.374
UA - Ucraina 395
FI - Finlandia 383
CN - Cina 381
DE - Germania 351
CI - Costa d'Avorio 336
SE - Svezia 305
SG - Singapore 305
AT - Austria 301
FR - Francia 287
PL - Polonia 284
GB - Regno Unito 194
IN - India 153
IR - Iran 69
KR - Corea 56
BE - Belgio 47
TR - Turchia 39
CA - Canada 38
RU - Federazione Russa 37
CZ - Repubblica Ceca 36
NL - Olanda 30
ID - Indonesia 29
TH - Thailandia 29
ES - Italia 28
VN - Vietnam 26
BR - Brasile 25
DZ - Algeria 21
MY - Malesia 21
PH - Filippine 21
RO - Romania 21
MX - Messico 19
LT - Lituania 18
HK - Hong Kong 16
TW - Taiwan 16
EU - Europa 15
AU - Australia 14
CL - Cile 13
PK - Pakistan 12
BG - Bulgaria 11
AR - Argentina 10
CH - Svizzera 10
DK - Danimarca 10
IL - Israele 10
JP - Giappone 10
RS - Serbia 9
GR - Grecia 8
NO - Norvegia 8
NZ - Nuova Zelanda 8
EG - Egitto 7
PE - Perù 7
PT - Portogallo 7
AL - Albania 5
DO - Repubblica Dominicana 5
EC - Ecuador 5
GE - Georgia 5
IQ - Iraq 5
NG - Nigeria 5
PA - Panama 5
AE - Emirati Arabi Uniti 4
HU - Ungheria 4
KG - Kirghizistan 4
LK - Sri Lanka 4
TN - Tunisia 4
ZA - Sudafrica 4
BD - Bangladesh 3
CO - Colombia 3
JO - Giordania 3
LA - Repubblica Popolare Democratica del Laos 3
MA - Marocco 3
SA - Arabia Saudita 3
SK - Slovacchia (Repubblica Slovacca) 3
AZ - Azerbaigian 2
CR - Costa Rica 2
CY - Cipro 2
EE - Estonia 2
IS - Islanda 2
KH - Cambogia 2
KZ - Kazakistan 2
MD - Moldavia 2
NP - Nepal 2
UZ - Uzbekistan 2
AM - Armenia 1
BW - Botswana 1
BZ - Belize 1
HR - Croazia 1
LU - Lussemburgo 1
LV - Lettonia 1
PR - Porto Rico 1
SC - Seychelles 1
SD - Sudan 1
SI - Slovenia 1
SM - San Marino 1
SZ - Regno dello Swaziland 1
TJ - Tagikistan 1
Totale 13.317
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Città #
Dublin 1.371
Chandler 1.168
Jacksonville 967
Abidjan 336
Wilmington 304
Vienna 295
Helsinki 282
Warsaw 267
Rome 238
Ann Arbor 235
Ashburn 211
Singapore 181
San Mateo 180
New York 147
Boardman 145
Woodbridge 144
Molise 132
Princeton 128
Dearborn 122
Beijing 110
Houston 109
Campobasso 81
Bari 50
Redwood City 49
Los Angeles 48
Brussels 42
Napoli 40
Milan 39
Naples 38
Jinan 29
Mountain View 28
Nanjing 27
Morcone 25
Munich 24
Brno 21
Falls Church 20
San Giovanni Rotondo 20
Dallas 19
Kunming 19
Leawood 19
Augusta 17
Frankfurt am Main 17
London 17
Pescara 16
Shenyang 16
Florence 15
Ban Kamphaeng Saen 14
Hefei 14
Padova 14
Pune 14
Toronto 14
Ardabil 13
Cassino 13
Hebei 12
Parma 12
Seattle 12
Baranello 11
Dong Ket 11
Hong Kong 11
Norwalk 11
Amsterdam 10
Chennai 10
Messina 10
Monmouth Junction 10
Nanchang 10
Ottawa 10
Seoul 10
Shahid 10
Changsha 9
Falkenstein 9
Guangzhou 9
Guwahati 9
Latina 9
Mugnano di Napoli 9
Ningbo 9
Taipei 9
Tianjin 9
Torino 9
Chieti 8
Hangzhou 8
Hanoi 8
Paris 8
Santiago 8
Taizhou 8
Washington 8
Ameno 7
Auburn Hills 7
Daejeon 7
Gangnam-gu 7
Kuala Lumpur 7
Nuoro 7
Oratino 7
Prague 7
Reggio Calabria 7
Rende 7
San Francisco 7
Sofia 7
Ascoli Piceno 6
Bangalore 6
Caserta 6
Totale 8.312
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 948
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 268
Effects of natural compounds on food-related microorganisms 223
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 219
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 211
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 209
Antimicrobial activity of phenolic compounds 179
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 165
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 147
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 147
Produzione di alimenti funzionali a base ricotta 135
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 134
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 131
Latte crudo tra mito e realtà 131
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 129
Use of ass’s milk for novel probiotic beverages 128
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 127
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 126
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 124
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 123
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 123
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 120
Heat treatment of ass’s milk, a hypoallergenic food for infancy 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 117
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 117
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 116
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 115
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 112
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 111
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 111
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 110
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 110
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 110
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 109
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 108
Protein expression of Listeria innocua in presence of different vegetal extracts 106
Influence of ripening conditions on Scamorza cheese quality 106
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 105
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 105
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 105
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 103
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 103
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 103
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 102
Behaviour of Lactobacillus rhamnosus strains in ass's milk 100
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 99
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 99
Studio del microbiota del Tuber aestivum 99
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 98
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. 98
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 98
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 98
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 98
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 98
Production of functional Ricotta Cheese 97
Latte di asina: un substrato ideale per la preparazione di bevande probiotiche 97
Inhibition of food-related microorganisms by Lactobacillus plantarum 97
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 96
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 94
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 94
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 93
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 93
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 92
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 91
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 91
Biodiversita’ microbica in impasti acidi molisani 91
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 91
Allevamenti Tecniche e Tecnologie 90
Biodiversity of Lactobacillus plantarum from traditional Italian wines 90
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 90
Shelf life of fresh sausages stored under modified atmospheres 89
Evaluation microbiological and technological features of commercial baker’s yeasts 89
Alla scoperta del pane 86
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 85
Uso di probiotici come additivi nell’alimentazione di spigole 84
Approcci biotecnologici per la conservazione di carni bufaline 84
Conservazione per congelamento di Lactobacillus rhamnosus 84
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 83
Concerns and solutions for raw milk from vending machines 83
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 83
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 81
Low-Fat and High-Quality Fermented Sausages 81
Individuazione di opportune modalità di trattamento termico del latte di bufala destinato alla preparazione di mozzarella di bufala campana 80
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 79
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 79
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 79
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 78
I FORMAGGI A LUNGA STAGIONATURA PRODOTTI CON LATTE CRUDO: UNA FONTE DI BATTERI UTILI 78
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 78
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 78
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 77
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 77
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 77
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 76
Heat treatement of ass’s milk, a hypoallergenic food for infancy 75
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 75
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 74
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 73
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 72
Totale 11.559
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Categoria #
all - tutte 53.229
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 53.229
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.269 0 0 0 0 153 101 283 101 223 135 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
2022/20233.961 453 195 138 381 216 373 18 216 1.687 141 65 78
2023/20241.473 225 168 76 76 105 247 129 123 22 82 61 159
2024/20251.212 401 174 423 167 47 0 0 0 0 0 0 0
Totale 13.524