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

SUCCI, Mariantonietta
 Distribuzione geografica
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Continente #
EU - Europa 14.987
NA - Nord America 10.839
AS - Asia 4.030
SA - Sud America 770
AF - Africa 518
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 16
AN - Antartide 1
Totale 31.185
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Nazione #
US - Stati Uniti d'America 10.590
RU - Federazione Russa 4.115
NL - Olanda 3.826
IT - Italia 2.158
SG - Singapore 1.525
IE - Irlanda 1.388
CN - Cina 979
BR - Brasile 561
FR - Francia 511
DE - Germania 500
FI - Finlandia 431
UA - Ucraina 406
PL - Polonia 369
CI - Costa d'Avorio 338
SE - Svezia 326
GB - Regno Unito 323
IN - India 309
AT - Austria 308
VN - Vietnam 179
HK - Hong Kong 154
CA - Canada 121
MX - Messico 98
KR - Corea 94
IR - Iran 90
TR - Turchia 90
ID - Indonesia 78
BD - Bangladesh 68
JP - Giappone 68
AR - Argentina 66
BE - Belgio 59
IQ - Iraq 59
ES - Italia 55
ZA - Sudafrica 55
CZ - Repubblica Ceca 40
DZ - Algeria 40
PH - Filippine 38
MY - Malesia 34
TH - Thailandia 34
CL - Cile 32
PK - Pakistan 32
LT - Lituania 30
SA - Arabia Saudita 25
CO - Colombia 24
EC - Ecuador 24
JO - Giordania 23
RO - Romania 23
MA - Marocco 21
VE - Venezuela 21
EG - Egitto 20
TW - Taiwan 20
UZ - Uzbekistan 20
AE - Emirati Arabi Uniti 17
IL - Israele 17
AU - Australia 16
EU - Europa 15
CH - Svizzera 13
RS - Serbia 13
BG - Bulgaria 12
PE - Perù 12
AL - Albania 11
GR - Grecia 11
DK - Danimarca 10
PY - Paraguay 10
LB - Libano 9
PT - Portogallo 9
TN - Tunisia 9
UY - Uruguay 9
DO - Repubblica Dominicana 8
GE - Georgia 8
NO - Norvegia 8
NZ - Nuova Zelanda 8
ET - Etiopia 7
KZ - Kazakistan 7
LK - Sri Lanka 7
NG - Nigeria 7
PA - Panama 7
BO - Bolivia 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
CR - Costa Rica 4
KH - Cambogia 4
PS - Palestinian Territory 4
SN - Senegal 4
JM - Giamaica 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
CY - Cipro 2
GY - Guiana 2
Totale 31.150
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Città #
Amsterdam 3.757
Dallas 2.457
Moscow 1.394
Dublin 1.385
Chandler 1.181
Singapore 1.025
Jacksonville 967
San Jose 731
Ashburn 601
Beijing 341
Warsaw 340
Abidjan 338
Helsinki 320
Wilmington 304
Vienna 299
Rome 252
Ann Arbor 235
New York 228
The Dalles 194
San Mateo 180
Boardman 154
Hong Kong 146
Woodbridge 144
Los Angeles 141
Molise 132
Princeton 129
Campobasso 123
Houston 123
Dearborn 122
Lauterbourg 122
Frankfurt am Main 87
Orem 79
Council Bluffs 66
Naples 65
Santa Clara 64
São Paulo 64
Munich 62
Milan 60
Tokyo 60
Chennai 59
Ho Chi Minh City 59
Columbus 58
Brussels 53
Bari 51
Redwood City 49
Hanoi 48
Denver 43
London 43
Hillsboro 40
Napoli 40
Montreal 35
Toronto 35
Johannesburg 32
Mexico City 32
Falkenstein 31
Jakarta 30
Jinan 30
Pescara 29
Mountain View 28
San Francisco 28
Manchester 27
Nanjing 27
Chicago 25
Morcone 25
Stockholm 25
Ankara 24
Seattle 24
Brooklyn 23
Mumbai 23
Pune 23
Baghdad 22
Poplar 22
Brno 21
Kunming 21
Phoenix 21
Amman 20
Falls Church 20
San Giovanni Rotondo 20
Leawood 19
Atlanta 18
Augusta 18
Seoul 18
Boston 17
Santiago 17
Florence 16
Ottawa 16
Parma 16
Shenyang 16
Tashkent 16
Bologna 15
Hefei 15
Ban Kamphaeng Saen 14
Bengaluru 14
Kuala Lumpur 14
Padova 14
Paris 14
Querétaro 14
Ardabil 13
Brasília 13
Cassino 13
Totale 20.078
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.097
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.024
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.325
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 820
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 563
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 387
Effects of natural compounds on food-related microorganisms 344
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 326
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 318
Antimicrobial activity of phenolic compounds 306
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 302
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 296
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 282
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 279
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 258
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 244
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 242
Behaviour of Lactobacillus rhamnosus strains in ass's milk 238
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 236
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 236
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 235
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 233
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 232
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 232
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 231
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 226
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 226
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 223
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 222
Biodiversity of Lactobacillus plantarum from traditional Italian wines 221
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 220
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 220
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 218
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 218
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 217
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 210
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 209
Influence of ripening conditions on Scamorza cheese quality 209
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 209
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 207
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 207
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 207
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 205
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 204
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. 203
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 202
Allevamenti Tecniche e Tecnologie 201
Alla scoperta del pane 200
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 197
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 194
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 193
Approcci biotecnologici per la conservazione di carni bufaline 193
Latte crudo tra mito e realtà 193
Produzione di alimenti funzionali a base ricotta 193
Biotechnological Strategies for Ethanol Reduction in Wine 192
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 191
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 191
Concerns and solutions for raw milk from vending machines 188
Heat treatment of ass’s milk, a hypoallergenic food for infancy 187
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 186
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 186
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 185
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 185
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 184
Evaluation microbiological and technological features of commercial baker’s yeasts 182
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 182
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 182
Use of ass’s milk for novel probiotic beverages 181
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 181
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 179
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 178
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 177
Inhibition of food-related microorganisms by Lactobacillus plantarum 177
Protein expression of Listeria innocua in presence of different vegetal extracts 177
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 177
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 176
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 175
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 172
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 170
Low-Fat and High-Quality Fermented Sausages 170
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 169
Alcohol or No Alcohol in Wine: Half a Century of Debate 168
Production of functional Ricotta Cheese 168
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 168
Conservazione per congelamento di Lactobacillus rhamnosus 166
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 165
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 164
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 161
Biodiversita’ microbica in impasti acidi molisani 161
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 159
Shelf life of fresh sausages stored under modified atmospheres 157
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 156
Studio del microbiota del Tuber aestivum 154
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 154
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 153
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 153
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 152
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 150
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 143
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 143
Totale 26.208
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Categoria #
all - tutte 97.547
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 97.547
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021379 0 0 0 0 0 0 0 0 0 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
2025/202615.794 422 693 2.217 768 2.712 2.238 1.174 646 527 4.397 0 0
Totale 31.428