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

SUCCI, Mariantonietta
 Distribuzione geografica
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Continente #
EU - Europa 15.483
NA - Nord America 13.638
AS - Asia 4.388
SA - Sud America 939
AF - Africa 527
Continente sconosciuto - Info sul continente non disponibili 263
OC - Oceania 24
AN - Antartide 1
Totale 35.263
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Nazione #
US - Stati Uniti d'America 13.235
RU - Federazione Russa 4.118
NL - Olanda 3.834
IT - Italia 2.546
SG - Singapore 1.608
IE - Irlanda 1.391
CN - Cina 1.036
BR - Brasile 648
FR - Francia 522
DE - Germania 509
FI - Finlandia 431
UA - Ucraina 408
GB - Regno Unito 369
PL - Polonia 369
CI - Costa d'Avorio 340
SE - Svezia 327
IN - India 316
AT - Austria 308
VN - Vietnam 199
CA - Canada 196
HK - Hong Kong 165
BD - Bangladesh 148
MX - Messico 112
KR - Corea 103
TR - Turchia 101
ID - Indonesia 94
IR - Iran 94
AR - Argentina 77
JP - Giappone 68
IQ - Iraq 62
BE - Belgio 60
CO - Colombia 60
ES - Italia 58
ZA - Sudafrica 56
PH - Filippine 53
MY - Malesia 52
DZ - Algeria 44
EC - Ecuador 43
TH - Thailandia 41
CZ - Repubblica Ceca 40
CL - Cile 34
PK - Pakistan 33
VE - Venezuela 32
LT - Lituania 31
SA - Arabia Saudita 30
RO - Romania 27
JO - Giordania 23
TW - Taiwan 22
MA - Marocco 21
EG - Egitto 20
UZ - Uzbekistan 20
AE - Emirati Arabi Uniti 19
CR - Costa Rica 19
IL - Israele 17
AU - Australia 16
EU - Europa 15
BG - Bulgaria 14
RS - Serbia 14
AL - Albania 13
CH - Svizzera 13
PT - Portogallo 13
DK - Danimarca 12
HN - Honduras 12
PE - Perù 12
GR - Grecia 11
JM - Giamaica 11
UY - Uruguay 11
PA - Panama 10
PY - Paraguay 10
EE - Estonia 9
LB - Libano 9
TN - Tunisia 9
DO - Repubblica Dominicana 8
GE - Georgia 8
KZ - Kazakistan 8
NO - Norvegia 8
NP - Nepal 8
NZ - Nuova Zelanda 8
PR - Porto Rico 8
ET - Etiopia 7
GT - Guatemala 7
LK - Sri Lanka 7
NG - Nigeria 7
BO - Bolivia 6
KG - Kirghizistan 6
OM - Oman 6
HU - Ungheria 5
KE - Kenya 5
PS - Palestinian Territory 5
SK - Slovacchia (Repubblica Slovacca) 5
TT - Trinidad e Tobago 5
AZ - Azerbaigian 4
KH - Cambogia 4
LA - Repubblica Popolare Democratica del Laos 4
MD - Moldavia 4
MM - Myanmar 4
NI - Nicaragua 4
SN - Senegal 4
GY - Guiana 3
MT - Malta 3
Totale 34.964
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Città #
Amsterdam 3.758
Dallas 2.480
Ashburn 1.434
Moscow 1.394
Dublin 1.386
Chandler 1.181
Singapore 1.042
Jacksonville 971
San Jose 950
Beijing 365
Warsaw 348
Abidjan 340
Helsinki 320
Wilmington 308
Vienna 299
Rome 267
New York 261
Ann Arbor 235
Council Bluffs 199
The Dalles 197
San Mateo 180
Los Angeles 173
Santa Clara 160
Boardman 157
Milan 157
Hong Kong 155
Princeton 146
Woodbridge 145
Houston 134
Campobasso 133
Molise 132
Dearborn 122
Lauterbourg 122
São Paulo 95
Frankfurt am Main 88
Naples 86
Orem 81
Ho Chi Minh City 68
Munich 62
Tokyo 60
Chennai 59
Columbus 59
Phoenix 58
Toronto 56
Brussels 53
Chicago 53
Hanoi 52
Bari 51
Redwood City 49
Denver 47
London 47
Hillsboro 41
Montreal 40
Napoli 40
Brooklyn 38
Mexico City 37
Seattle 34
Johannesburg 33
San Francisco 33
Pescara 32
Falkenstein 31
Atlanta 30
Jakarta 30
Jinan 30
Secaucus 30
Apopka 29
Miano 29
Mountain View 28
Manchester 27
Nanjing 27
North Bergen 27
Kuala Lumpur 26
Stockholm 26
Morcone 25
Ankara 24
Brasília 24
Florence 24
Mumbai 24
Baghdad 23
Pune 23
San Antonio 23
Poplar 22
Brno 21
Buffalo 21
Kunming 21
Amman 20
Bologna 20
Boston 20
Falls Church 20
San Giovanni Rotondo 20
Seoul 20
Augusta 19
Leawood 19
Santiago 19
Ottawa 18
Rio de Janeiro 18
Charlestown 17
Parma 16
Shenyang 16
Tashkent 16
Totale 22.026
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.122
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.046
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.394
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 854
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 583
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 412
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 401
Effects of natural compounds on food-related microorganisms 360
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 348
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 339
Antimicrobial activity of phenolic compounds 331
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 327
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 315
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 301
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 298
Behaviour of Lactobacillus rhamnosus strains in ass's milk 295
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 291
Biotechnological Strategies for Ethanol Reduction in Wine 281
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 278
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 268
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 263
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 261
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 258
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 256
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 256
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 252
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 251
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 251
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 249
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 249
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 248
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 248
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 246
Biodiversity of Lactobacillus plantarum from traditional Italian wines 242
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 239
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 239
Influence of ripening conditions on Scamorza cheese quality 238
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 237
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 237
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 236
Produzione di alimenti funzionali a base ricotta 233
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 232
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 231
Alla scoperta del pane 230
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 229
Latte crudo tra mito e realtà 229
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 228
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 227
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 226
Heat treatment of ass’s milk, a hypoallergenic food for infancy 225
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 225
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 225
Use of ass’s milk for novel probiotic beverages 223
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. 220
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 219
Allevamenti Tecniche e Tecnologie 218
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 216
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 216
Approcci biotecnologici per la conservazione di carni bufaline 215
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 212
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 211
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 211
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 210
Evaluation microbiological and technological features of commercial baker’s yeasts 210
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 210
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 210
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 210
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 209
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 208
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 205
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 204
Inhibition of food-related microorganisms by Lactobacillus plantarum 203
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 202
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 202
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 201
Concerns and solutions for raw milk from vending machines 201
Production of functional Ricotta Cheese 200
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 200
Shelf life of fresh sausages stored under modified atmospheres 197
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 196
Protein expression of Listeria innocua in presence of different vegetal extracts 196
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 194
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 194
Alcohol or No Alcohol in Wine: Half a Century of Debate 192
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 191
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 187
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 185
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 185
Low-Fat and High-Quality Fermented Sausages 184
Studio del microbiota del Tuber aestivum 182
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 180
Conservazione per congelamento di Lactobacillus rhamnosus 179
Biodiversita’ microbica in impasti acidi molisani 178
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 177
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 175
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 172
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 172
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 172
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 172
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 171
Totale 29.017
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Categoria #
all - tutte 112.738
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 112.738
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022936 0 0 0 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
2026/20273.124 232 304 1.179 1.409 0 0 0 0 0 0 0 0
Totale 35.263