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

SUCCI, Mariantonietta
 Distribuzione geografica
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Continente #
EU - Europa 6.584
NA - Nord America 5.771
AS - Asia 1.684
AF - Africa 400
SA - Sud America 208
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 15
Totale 14.686
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Nazione #
US - Stati Uniti d'America 5.683
IT - Italia 1.933
IE - Irlanda 1.385
SG - Singapore 538
CN - Cina 442
FI - Finlandia 398
UA - Ucraina 397
DE - Germania 383
RU - Federazione Russa 382
CI - Costa d'Avorio 338
AT - Austria 305
SE - Svezia 305
FR - Francia 292
PL - Polonia 285
GB - Regno Unito 197
IN - India 171
BR - Brasile 155
IR - Iran 77
KR - Corea 74
HK - Hong Kong 72
NL - Olanda 66
BE - Belgio 57
CA - Canada 46
TR - Turchia 46
CZ - Repubblica Ceca 38
ID - Indonesia 33
TH - Thailandia 32
VN - Vietnam 29
DZ - Algeria 28
ES - Italia 28
MX - Messico 28
MY - Malesia 24
PH - Filippine 22
LT - Lituania 21
RO - Romania 21
AU - Australia 16
TW - Taiwan 16
AR - Argentina 15
EU - Europa 15
PK - Pakistan 15
CL - Cile 13
BG - Bulgaria 12
CH - Svizzera 10
DK - Danimarca 10
EG - Egitto 10
IL - Israele 10
JP - Giappone 10
GR - Grecia 9
RS - Serbia 9
BD - Bangladesh 8
IQ - Iraq 8
NO - Norvegia 8
NZ - Nuova Zelanda 8
PT - Portogallo 8
EC - Ecuador 7
PE - Perù 7
JO - Giordania 6
LK - Sri Lanka 6
AL - Albania 5
DO - Repubblica Dominicana 5
GE - Georgia 5
NG - Nigeria 5
PA - Panama 5
TN - Tunisia 5
UZ - Uzbekistan 5
ZA - Sudafrica 5
AE - Emirati Arabi Uniti 4
CO - Colombia 4
HU - Ungheria 4
KG - Kirghizistan 4
MA - Marocco 4
SK - Slovacchia (Repubblica Slovacca) 4
KH - Cambogia 3
LA - Repubblica Popolare Democratica del Laos 3
SA - Arabia Saudita 3
AZ - Azerbaigian 2
CR - Costa Rica 2
CY - Cipro 2
EE - Estonia 2
IS - Islanda 2
KZ - Kazakistan 2
LB - Libano 2
MD - Moldavia 2
NP - Nepal 2
PS - Palestinian Territory 2
PY - Paraguay 2
UY - Uruguay 2
VE - Venezuela 2
AM - Armenia 1
BN - Brunei Darussalam 1
BW - Botswana 1
BZ - Belize 1
ET - Etiopia 1
GY - Guiana 1
HR - Croazia 1
LU - Lussemburgo 1
LV - Lettonia 1
MT - Malta 1
OM - Oman 1
PR - Porto Rico 1
Totale 14.678
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Città #
Dublin 1.382
Chandler 1.181
Jacksonville 967
Abidjan 338
Wilmington 304
Vienna 297
Helsinki 296
Warsaw 267
Rome 248
Ann Arbor 235
Ashburn 218
Singapore 209
San Mateo 180
Boardman 147
New York 147
Woodbridge 144
Molise 132
Princeton 129
Dearborn 122
Beijing 110
Houston 109
Campobasso 85
Hong Kong 65
Brussels 52
Bari 50
Redwood City 49
Los Angeles 48
Naples 47
Milan 46
Napoli 40
Council Bluffs 31
Falkenstein 31
Jinan 30
Mountain View 28
Nanjing 27
Morcone 25
Pescara 25
Munich 24
Brno 21
Frankfurt am Main 21
Kunming 21
Falls Church 20
London 20
San Giovanni Rotondo 20
Toronto 20
Dallas 19
Leawood 19
Augusta 17
Florence 16
Pune 16
Shenyang 16
Hefei 15
Parma 15
Ban Kamphaeng Saen 14
Padova 14
São Paulo 14
The Dalles 14
Ardabil 13
Cassino 13
Seongnam-si 13
Hebei 12
Isernia 12
Ottawa 12
Seattle 12
Alatri 11
Baranello 11
Bengaluru 11
Changsha 11
Dong Ket 11
Norwalk 11
Amsterdam 10
Chennai 10
Messina 10
Monmouth Junction 10
Moscow 10
Nanchang 10
Seoul 10
Shahid 10
Tianjin 10
Genoa 9
Guangzhou 9
Guwahati 9
Kuala Lumpur 9
Latina 9
Mugnano di Napoli 9
Ningbo 9
Paris 9
Prague 9
Shanghai 9
Taipei 9
Torino 9
Zhengzhou 9
Catania 8
Chieti 8
Hangzhou 8
Hanoi 8
Jakarta 8
Santiago 8
Taizhou 8
Washington 8
Totale 8.621
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.069
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 285
Effects of natural compounds on food-related microorganisms 235
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 230
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 225
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 218
Antimicrobial activity of phenolic compounds 189
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 181
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 154
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 150
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 144
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 144
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 141
Produzione di alimenti funzionali a base ricotta 140
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 137
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 135
Latte crudo tra mito e realtà 135
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 135
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 134
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 134
Use of ass’s milk for novel probiotic beverages 133
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 133
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 131
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 127
Heat treatment of ass’s milk, a hypoallergenic food for infancy 125
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 124
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 124
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 124
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 124
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 123
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 123
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 121
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 120
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 120
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 118
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 117
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 117
Influence of ripening conditions on Scamorza cheese quality 116
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 116
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 115
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 115
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 115
Behaviour of Lactobacillus rhamnosus strains in ass's milk 114
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 114
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 114
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 114
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 113
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 112
Protein expression of Listeria innocua in presence of different vegetal extracts 111
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 110
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. 109
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 109
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 108
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 108
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 105
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 105
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 104
Inhibition of food-related microorganisms by Lactobacillus plantarum 104
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 104
Biodiversity of Lactobacillus plantarum from traditional Italian wines 104
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 104
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 103
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 103
Studio del microbiota del Tuber aestivum 103
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 102
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 100
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 100
Latte di asina: un substrato ideale per la preparazione di bevande probiotiche 100
Production of functional Ricotta Cheese 99
Allevamenti Tecniche e Tecnologie 99
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 98
Biodiversita’ microbica in impasti acidi molisani 97
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 97
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 96
Predisposizione di supporti immunoadsorbenti innovativi per lo sviluppo di un test per diagnosi rapida di tubercolosi bovina 96
Evaluation microbiological and technological features of commercial baker’s yeasts 95
Concerns and solutions for raw milk from vending machines 95
Approcci biotecnologici per la conservazione di carni bufaline 94
Shelf life of fresh sausages stored under modified atmospheres 93
Alla scoperta del pane 93
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 93
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 92
Low-Fat and High-Quality Fermented Sausages 91
Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms” 89
Conservazione per congelamento di Lactobacillus rhamnosus 89
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 89
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 89
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 89
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 87
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 86
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 86
Uso di probiotici come additivi nell’alimentazione di spigole 86
Individuazione di opportune modalità di trattamento termico del latte di bufala destinato alla preparazione di mozzarella di bufala campana 86
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 85
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 85
Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study 84
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 84
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 83
I FORMAGGI A LUNGA STAGIONATURA PRODOTTI CON LATTE CRUDO: UNA FONTE DI BATTERI UTILI 83
Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats 82
Totale 12.663
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Categoria #
all - tutte 64.152
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 64.152
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020273 0 0 0 0 0 0 0 0 0 0 73 200
2020/20211.652 39 139 23 207 274 154 213 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
2024/20252.543 403 174 425 167 488 126 178 286 188 98 10 0
Totale 14.920