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

SUCCI, Mariantonietta
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 15.084
NA - Nord America 11.219
AS - Asia 4.202
SA - Sud America 771
AF - Africa 519
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 16
AN - Antartide 1
Totale 31.836
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.949
RU - Federazione Russa 4.115
NL - Olanda 3.828
IT - Italia 2.246
SG - Singapore 1.592
IE - Irlanda 1.388
CN - Cina 1.009
BR - Brasile 561
FR - Francia 511
DE - Germania 500
FI - Finlandia 431
UA - Ucraina 406
PL - Polonia 369
CI - Costa d'Avorio 338
GB - Regno Unito 328
SE - Svezia 327
IN - India 313
AT - Austria 308
VN - Vietnam 181
HK - Hong Kong 155
CA - Canada 131
BD - Bangladesh 114
MX - Messico 102
KR - Corea 99
IR - Iran 94
TR - Turchia 92
ID - Indonesia 79
JP - Giappone 68
AR - Argentina 66
BE - Belgio 59
IQ - Iraq 59
ZA - Sudafrica 56
ES - Italia 55
MY - Malesia 41
CZ - Repubblica Ceca 40
DZ - Algeria 40
PH - Filippine 38
TH - Thailandia 34
CL - Cile 32
PK - Pakistan 32
LT - Lituania 30
EC - Ecuador 25
SA - Arabia Saudita 25
CO - Colombia 24
JO - Giordania 23
RO - Romania 23
TW - Taiwan 22
MA - Marocco 21
VE - Venezuela 21
EG - Egitto 20
UZ - Uzbekistan 20
AE - Emirati Arabi Uniti 18
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
PT - Portogallo 10
PY - Paraguay 10
LB - Libano 9
PA - Panama 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
BO - Bolivia 6
KG - Kirghizistan 6
NP - Nepal 6
OM - Oman 6
EE - Estonia 5
HU - Ungheria 5
JM - Giamaica 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
HN - Honduras 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
Totale 31.799
Salva come PNG Salva come JPEG
Città #
Amsterdam 3.757
Dallas 2.467
Moscow 1.394
Dublin 1.385
Chandler 1.181
Singapore 1.033
Jacksonville 968
San Jose 854
Ashburn 639
Beijing 348
Warsaw 340
Abidjan 338
Helsinki 320
Wilmington 304
Vienna 299
Rome 256
New York 249
Ann Arbor 235
The Dalles 195
San Mateo 180
Boardman 154
Los Angeles 152
Hong Kong 147
Woodbridge 144
Molise 132
Campobasso 129
Princeton 129
Houston 126
Dearborn 122
Lauterbourg 122
Santa Clara 89
Frankfurt am Main 87
Orem 81
Naples 74
Milan 68
Council Bluffs 66
São Paulo 64
Munich 62
Ho Chi Minh City 60
Tokyo 60
Chennai 59
Columbus 58
Brussels 53
Bari 51
Hanoi 49
Redwood City 49
Denver 45
London 45
Hillsboro 41
Napoli 40
Toronto 40
Montreal 36
Mexico City 35
Johannesburg 33
Chicago 31
Falkenstein 31
Jakarta 30
Jinan 30
Pescara 29
Mountain View 28
San Francisco 28
Manchester 27
Nanjing 27
Brooklyn 26
Seattle 26
Stockholm 26
Morcone 25
Ankara 24
Mumbai 24
Pune 23
Baghdad 22
Phoenix 22
Poplar 22
Brno 21
Kuala Lumpur 21
Kunming 21
Amman 20
Atlanta 20
Falls Church 20
San Giovanni Rotondo 20
Florence 19
Leawood 19
Seoul 19
Augusta 18
Boston 18
Santiago 17
Buffalo 16
Ottawa 16
Parma 16
Shenyang 16
Tashkent 16
Bologna 15
Hefei 15
Ban Kamphaeng Saen 14
Bengaluru 14
Padova 14
Paris 14
Querétaro 14
Ardabil 13
Brasília 13
Totale 20.404
Salva come PNG Salva come JPEG
Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.106
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.025
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.348
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae 840
Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines 566
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 346
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 344
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 329
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 314
Antimicrobial activity of phenolic compounds 310
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 309
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 299
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 286
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 284
Behaviour of Lactobacillus rhamnosus strains in ass's milk 254
Akkermansia muciniphila, a commensal of intestinal microbiota, protects from enteropatogenic Escherichia coli infection in the Galleria mellonella host-model 249
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 248
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 245
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 240
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 238
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 238
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 236
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 235
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 234
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 232
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 232
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 230
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 227
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 226
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 225
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 224
Biodiversity of Lactobacillus plantarum from traditional Italian wines 223
Influence of ripening conditions on Scamorza cheese quality 222
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 222
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 219
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 216
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 211
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 211
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 211
Verso un utilizzo sostenibile della quinoa: Studio dell'attiVità antimicrobica dell'estratto acquoso di scarti 210
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 209
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 209
Allevamenti Tecniche e Tecnologie 206
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 206
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. 205
The Lepidoptera Galleria mellonella "in vivo" model: a preliminary pilot study on oral administration of Lactobacillus plantarum (now Lactiplantibacillus plantarum) 205
Alla scoperta del pane 202
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 199
Biotechnological Strategies for Ethanol Reduction in Wine 198
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 198
Produzione di alimenti funzionali a base ricotta 198
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 197
Latte crudo tra mito e realtà 196
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 196
Approcci biotecnologici per la conservazione di carni bufaline 195
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 195
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 193
Heat treatment of ass’s milk, a hypoallergenic food for infancy 193
Akkermansia muciniphila: new insights into resistance to gastrointestinal stress, adhesion, and protein interaction with human mucins through optimised in vitro trials and bioinformatics tools 192
Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process 192
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 192
Concerns and solutions for raw milk from vending machines 191
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 189
Indagini preliminari sulle caratteristiche microbiologiche della “ventricina” 187
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 186
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 185
Use of ass’s milk for novel probiotic beverages 183
Evaluation microbiological and technological features of commercial baker’s yeasts 183
Influence of hanseniaspora uvarum as27 on chemical and sensorial characteristics of aglianico wine 183
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 182
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 181
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 180
Integration of biological and chemical control of brown rot of stone fruits to reduce disease incidence on fruits and minimize fungicide residues in juice 180
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 179
Protein expression of Listeria innocua in presence of different vegetal extracts 179
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 178
Inhibition of food-related microorganisms by Lactobacillus plantarum 178
Alcohol or No Alcohol in Wine: Half a Century of Debate 177
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 175
Production of functional Ricotta Cheese 174
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 174
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 173
Low-Fat and High-Quality Fermented Sausages 171
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente 170
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production 166
Conservazione per congelamento di Lactobacillus rhamnosus 166
Shelf life of fresh sausages stored under modified atmospheres 162
Biodiversita’ microbica in impasti acidi molisani 162
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk 161
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 161
Presence of lactic acid bacteria in the intestinal tract of the mediterranean trout (Salmo macrostigma) in its natural environment 161
Valutazione dell’influenza delle condizioni di stagionatura sui parametri di qualità di formaggi a pasta filata semistagionati 157
Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale 156
Studio del microbiota del Tuber aestivum 155
Impiego di chitosano per la salvaguardia della freschezza di gamberetti freschi 154
Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy 153
Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut 152
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 151
Studio della capacità di ceppi di Lactobacillus plantarum di ridurre la concentrazione dell' ocratossina A in "Malvasia delle Lipari" 148
Totale 26.730
Salva come PNG Salva come JPEG
Categoria #
all - tutte 101.637
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 101.637
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202175 0 0 0 0 0 0 0 0 0 0 0 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
2025/202616.446 422 693 2.217 768 2.712 2.238 1.174 646 527 4.585 307 157
Totale 32.080