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

SUCCI, Mariantonietta
 Distribuzione geografica
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Continente #
EU - Europa 9.685
NA - Nord America 9.489
AS - Asia 2.737
SA - Sud America 592
AF - Africa 456
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 16
AN - Antartide 1
Totale 23.000
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Nazione #
US - Stati Uniti d'America 9.296
RU - Federazione Russa 3.079
IT - Italia 2.034
IE - Irlanda 1.387
SG - Singapore 829
CN - Cina 757
BR - Brasile 475
DE - Germania 432
FI - Finlandia 407
UA - Ucraina 403
CI - Costa d'Avorio 338
PL - Polonia 329
SE - Svezia 325
FR - Francia 312
AT - Austria 308
GB - Regno Unito 281
IN - India 233
VN - Vietnam 147
HK - Hong Kong 107
CA - Canada 99
KR - Corea 90
IR - Iran 86
NL - Olanda 86
TR - Turchia 74
MX - Messico 70
ID - Indonesia 62
BE - Belgio 57
ES - Italia 49
JP - Giappone 48
AR - Argentina 42
BD - Bangladesh 39
CZ - Repubblica Ceca 38
DZ - Algeria 37
ZA - Sudafrica 35
TH - Thailandia 32
IQ - Iraq 28
LT - Lituania 28
MY - Malesia 28
PK - Pakistan 23
PH - Filippine 22
RO - Romania 22
CL - Cile 21
TW - Taiwan 18
AU - Australia 16
EC - Ecuador 16
EU - Europa 15
AE - Emirati Arabi Uniti 13
CH - Svizzera 13
IL - Israele 13
BG - Bulgaria 12
EG - Egitto 12
JO - Giordania 12
UZ - Uzbekistan 12
GR - Grecia 11
RS - Serbia 11
DK - Danimarca 10
PT - Portogallo 9
AL - Albania 8
CO - Colombia 8
NO - Norvegia 8
NZ - Nuova Zelanda 8
PE - Perù 8
VE - Venezuela 8
GE - Georgia 7
MA - Marocco 7
PA - Panama 7
SA - Arabia Saudita 7
DO - Repubblica Dominicana 6
LK - Sri Lanka 6
NG - Nigeria 6
PY - Paraguay 6
TN - Tunisia 6
KG - Kirghizistan 5
NP - Nepal 5
SK - Slovacchia (Repubblica Slovacca) 5
HU - Ungheria 4
KZ - Kazakistan 4
LB - Libano 4
OM - Oman 4
UY - Uruguay 4
AZ - Azerbaigian 3
ET - Etiopia 3
JM - Giamaica 3
KH - Cambogia 3
LA - Repubblica Popolare Democratica del Laos 3
MD - Moldavia 3
MT - Malta 3
PS - Palestinian Territory 3
BF - Burkina Faso 2
BO - Bolivia 2
CR - Costa Rica 2
CY - Cipro 2
EE - Estonia 2
HN - Honduras 2
IS - Islanda 2
KE - Kenya 2
LU - Lussemburgo 2
SN - Senegal 2
SY - Repubblica araba siriana 2
AM - Armenia 1
Totale 22.976
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Città #
Dallas 2.452
Dublin 1.384
Chandler 1.181
Moscow 994
Jacksonville 967
Ashburn 449
Singapore 441
Abidjan 338
Beijing 321
Wilmington 304
Warsaw 303
Vienna 299
Helsinki 296
Rome 250
Ann Arbor 235
New York 213
San Mateo 180
Boardman 154
Woodbridge 144
Los Angeles 133
Molise 132
Princeton 129
Dearborn 122
Houston 122
The Dalles 117
Campobasso 106
Hong Kong 99
Munich 62
Columbus 58
Naples 56
São Paulo 56
Milan 53
Brussels 52
Council Bluffs 51
Ho Chi Minh City 51
Bari 50
Redwood City 49
Hanoi 41
Napoli 40
Tokyo 40
Santa Clara 39
London 38
Denver 37
Chennai 32
Falkenstein 31
Jakarta 30
Jinan 30
Toronto 30
Mountain View 28
San Francisco 28
Montreal 27
Nanjing 27
Pescara 27
Morcone 25
Frankfurt am Main 24
Stockholm 24
Seattle 23
Ankara 22
Brooklyn 22
Amsterdam 21
Brno 21
Johannesburg 21
Kunming 21
Phoenix 21
Pune 21
Falls Church 20
San Giovanni Rotondo 20
Leawood 19
Orem 19
Augusta 18
Mumbai 18
Poplar 18
Seoul 18
Chicago 17
Manchester 17
Atlanta 16
Boston 16
Florence 16
Mexico City 16
Shenyang 16
Hefei 15
Parma 15
Ban Kamphaeng Saen 14
Padova 14
Ardabil 13
Cassino 13
Ottawa 13
Rio de Janeiro 13
Seongnam-si 13
Amman 12
Bengaluru 12
Brasília 12
Changsha 12
Hebei 12
Isernia 12
Alatri 11
Baranello 11
Bologna 11
Dong Ket 11
Kuala Lumpur 11
Totale 13.708
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.241
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 796
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 537
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 346
Effects of natural compounds on food-related microorganisms 301
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 284
Antimicrobial activity of phenolic compounds 272
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 268
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 259
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 251
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 243
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 240
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 220
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 207
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 204
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 202
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 197
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 197
Behaviour of Lactobacillus rhamnosus strains in ass's milk 194
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 194
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 192
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 192
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 190
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 188
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 188
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 188
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 187
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 186
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 185
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 183
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 182
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 180
Biodiversity of Lactobacillus plantarum from traditional Italian wines 179
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 178
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. 176
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 176
Influence of ripening conditions on Scamorza cheese quality 175
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 173
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 173
Alla scoperta del pane 172
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 171
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 170
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 170
Produzione di alimenti funzionali a base ricotta 170
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 170
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 169
Latte crudo tra mito e realtà 167
Allevamenti Tecniche e Tecnologie 166
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 166
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 166
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 162
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 162
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 161
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 160
Use of ass’s milk for novel probiotic beverages 158
Approcci biotecnologici per la conservazione di carni bufaline 157
Heat treatment of ass’s milk, a hypoallergenic food for infancy 157
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 156
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 156
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 155
Biotechnological Strategies for Ethanol Reduction in Wine 153
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 153
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 152
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 151
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 150
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 150
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 149
Evaluation microbiological and technological features of commercial baker’s yeasts 149
Concerns and solutions for raw milk from vending machines 149
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 148
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 147
Low-Fat and High-Quality Fermented Sausages 147
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 147
Biodiversita’ microbica in impasti acidi molisani 144
Inhibition of food-related microorganisms by Lactobacillus plantarum 143
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 142
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 141
Conservazione per congelamento di Lactobacillus rhamnosus 141
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 141
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 140
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 140
Production of functional Ricotta Cheese 138
Protein expression of Listeria innocua in presence of different vegetal extracts 138
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 138
Studio del microbiota del Tuber aestivum 134
Alcohol or No Alcohol in Wine: Half a Century of Debate 132
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 132
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 132
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 130
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 129
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 129
Shelf life of fresh sausages stored under modified atmospheres 127
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 124
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 123
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 123
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 121
Latte di asina: un substrato ideale per la preparazione di bevande probiotiche 121
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 118
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 118
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 117
Totale 19.066
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Categoria #
all - tutte 86.330
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 86.330
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021970 0 0 0 0 0 154 213 52 172 33 271 75
2021/20221.251 68 195 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
2025/20267.608 422 693 2.217 768 2.712 796 0 0 0 0 0 0
Totale 23.242