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

SORRENTINO, Elena
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 22.337
NA - Nord America 16.329
AS - Asia 5.746
SA - Sud America 1.201
AF - Africa 783
Continente sconosciuto - Info sul continente non disponibili 319
OC - Oceania 32
AN - Antartide 1
Totale 46.748
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 15.925
RU - Federazione Russa 5.818
NL - Olanda 5.722
IT - Italia 3.186
IE - Irlanda 2.359
SG - Singapore 2.284
CN - Cina 1.346
BR - Brasile 805
FR - Francia 790
DE - Germania 723
UA - Ucraina 719
FI - Finlandia 671
SE - Svezia 593
CI - Costa d'Avorio 530
AT - Austria 485
GB - Regno Unito 478
IN - India 398
PL - Polonia 392
VN - Vietnam 215
CA - Canada 201
HK - Hong Kong 194
BD - Bangladesh 184
MX - Messico 113
TR - Turchia 109
IR - Iran 106
ID - Indonesia 105
CO - Colombia 102
KR - Corea 102
AR - Argentina 93
JP - Giappone 82
BE - Belgio 80
PH - Filippine 78
IQ - Iraq 76
ZA - Sudafrica 72
MY - Malesia 71
EC - Ecuador 69
ES - Italia 67
PK - Pakistan 52
CZ - Repubblica Ceca 48
TH - Thailandia 47
SA - Arabia Saudita 46
VE - Venezuela 46
DZ - Algeria 45
LT - Lituania 41
CL - Cile 33
MA - Marocco 31
EG - Egitto 30
AE - Emirati Arabi Uniti 28
IL - Israele 28
RO - Romania 27
JO - Giordania 26
TW - Taiwan 23
AU - Australia 22
EU - Europa 21
TN - Tunisia 20
UZ - Uzbekistan 20
PE - Perù 19
BG - Bulgaria 18
GR - Grecia 17
CR - Costa Rica 16
JM - Giamaica 16
CH - Svizzera 15
KZ - Kazakistan 15
NP - Nepal 14
PY - Paraguay 13
LB - Libano 12
PT - Portogallo 12
RS - Serbia 12
PA - Panama 11
UY - Uruguay 11
KG - Kirghizistan 10
LK - Sri Lanka 10
DK - Danimarca 9
DO - Repubblica Dominicana 9
ET - Etiopia 9
GE - Georgia 9
NO - Norvegia 9
NZ - Nuova Zelanda 9
AL - Albania 8
AZ - Azerbaigian 8
BO - Bolivia 8
KE - Kenya 8
NI - Nicaragua 8
SN - Senegal 8
PS - Palestinian Territory 7
MD - Moldavia 6
OM - Oman 6
SC - Seychelles 6
EE - Estonia 5
HU - Ungheria 5
LA - Repubblica Popolare Democratica del Laos 5
NG - Nigeria 5
SY - Repubblica araba siriana 5
BF - Burkina Faso 4
HN - Honduras 4
MM - Myanmar 4
PR - Porto Rico 4
TT - Trinidad e Tobago 4
AM - Armenia 3
AO - Angola 3
Totale 46.376
Salva come PNG Salva come JPEG
Città #
Amsterdam 5.631
Dublin 2.356
Moscow 1.990
Chandler 1.747
Jacksonville 1.736
Dallas 1.636
San Jose 1.403
Singapore 1.392
Ashburn 1.007
Wilmington 531
Abidjan 530
Rome 491
Beijing 478
Vienna 473
Helsinki 456
Warsaw 365
The Dalles 333
Ann Arbor 322
San Mateo 311
Council Bluffs 303
New York 297
Woodbridge 295
Houston 263
Boardman 229
Princeton 226
Santa Clara 213
Los Angeles 210
Lauterbourg 201
Hong Kong 183
Dearborn 172
Molise 152
Campobasso 144
Orem 118
Milan 116
Frankfurt am Main 111
Naples 111
São Paulo 95
Tokyo 74
Munich 72
Brussels 71
Redwood City 70
Columbus 68
Chennai 67
Napoli 62
Bari 61
Chicago 61
Denver 59
Ho Chi Minh City 58
Phoenix 58
London 56
Toronto 54
Hanoi 52
Pescara 51
Montreal 50
Brooklyn 47
Jinan 45
Mountain View 43
Johannesburg 42
Mexico City 42
Seattle 42
Hillsboro 41
Nanjing 37
Falkenstein 36
Manchester 36
Kuala Lumpur 35
Atlanta 33
San Francisco 33
Florence 32
Jakarta 32
Mumbai 32
Augusta 31
Baghdad 31
Stockholm 31
Bogotá 29
Brasília 29
Leawood 29
Rio de Janeiro 29
Morcone 27
Shenyang 27
Boston 26
Norwalk 26
Parma 26
Poplar 26
Fairfield 25
San Giovanni Rotondo 25
Brno 24
Amman 23
Cambridge 23
Dong Ket 22
Falls Church 22
Guayaquil 22
Kunming 22
Palermo 22
Pune 22
Ankara 21
Bologna 21
Caracas 21
Dhaka 21
Seoul 21
Ardabil 20
Totale 29.023
Salva come PNG Salva come JPEG
Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.115
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.035
Role of yeasts in the brewing process: Tradition and innovation 2.023
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.370
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 395
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 363
Presence of lactic acid bacteria in wines from Southern Italy 357
Effects of natural compounds on food-related microorganisms 352
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 334
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 321
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 318
Antimicrobial activity of phenolic compounds 313
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 307
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 294
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 290
Behaviour of Lactobacillus rhamnosus strains in ass's milk 274
- Progetto: Valorizzazione di prodotti da acquacoltura in Campania. – 259
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 258
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 258
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 250
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 250
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 249
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 248
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 247
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 242
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 242
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 238
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 237
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 237
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 236
Biodiversity of Lactobacillus plantarum from traditional Italian wines 236
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 236
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 234
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 233
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 232
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 230
Influence of ripening conditions on Scamorza cheese quality 228
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 228
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 228
Brucellosis in cattle and buffalo in southern Italian provinces: trends in presence of territory-specific One Health measures 227
Attività antifungina espressa da batteri lattici isolati da impasti acidi 227
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 225
Effects of pre-fermented wheat bran on dough and bread characteristics 225
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 223
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 223
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 222
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 221
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 220
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 219
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 218
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 216
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 214
Produzione di alimenti funzionali a base ricotta 214
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 212
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 211
Alla scoperta del pane 211
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 211
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 210
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 209
Approcci biotecnologici per la conservazione di carni bufaline 207
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 206
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 204
Microbiological quality in pizza production 204
Latte crudo tra mito e realtà 204
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 203
Use of ass’s milk for novel probiotic beverages 202
Heat treatment of ass’s milk, a hypoallergenic food for infancy 202
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 202
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 202
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 201
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 199
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 198
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 198
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 198
Atti del Convegno ALTRIFORMAGGI - Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni casearie 197
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 197
Recrudescenza della Brucellosi Bovina in Molise 196
Concerns and solutions for raw milk from vending machines 195
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 194
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 193
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 192
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 192
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 192
Evaluation microbiological and technological features of commercial baker’s yeasts 191
Cambiamenti qualitativi e shelf-life della spigola (Dicentrarchus labrax) sottoposta a diverse strategie di conervazione 190
Production of functional Ricotta Cheese 189
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 189
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 185
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 185
Protein expression of Listeria innocua in presence of different vegetal extracts 184
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 183
Inhibition of food-related microorganisms by Lactobacillus plantarum 182
Shelf life of fresh sausages stored under modified atmospheres 181
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 180
Produzione di gelato funzionale “simbiotico” mediante utilizzo di inulina e microrganismi potenzialmente probiotici 180
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 180
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 179
Low-Fat and High-Quality Fermented Sausages 179
Attività antibatterica di ceppi di lattococchi isolati da colture naturali in siero 176
Utilizzo di microrganismi probiotici e di inulina per la produzione di gelato ad alta valenza funzionale 173
Totale 29.239
Salva come PNG Salva come JPEG
Categoria #
all - tutte 162.401
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 162.401
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.366 0 0 71 82 134 204 78 160 256 139 114 128
2022/20236.395 687 262 207 563 389 585 32 324 2.884 199 105 158
2023/20241.964 349 222 91 98 116 301 172 175 37 100 73 230
2024/20254.448 627 265 561 176 666 142 182 392 274 119 495 549
2025/202621.060 563 958 1.094 793 3.737 3.219 1.701 856 679 6.786 385 289
2026/20272.082 304 455 1.323 0 0 0 0 0 0 0 0 0
Totale 46.748