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

SORRENTINO, Elena
 Distribuzione geografica
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Continente #
EU - Europa 15.454
NA - Nord America 12.490
AS - Asia 3.698
SA - Sud America 764
AF - Africa 687
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 22
AN - Antartide 1
Totale 33.146
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Nazione #
US - Stati Uniti d'America 12.238
RU - Federazione Russa 5.484
IT - Italia 2.868
IE - Irlanda 2.357
SG - Singapore 1.318
CN - Cina 1.018
UA - Ucraina 714
FI - Finlandia 635
BR - Brasile 623
DE - Germania 621
SE - Svezia 593
CI - Costa d'Avorio 527
AT - Austria 485
FR - Francia 469
GB - Regno Unito 408
PL - Polonia 361
IN - India 288
CA - Canada 146
VN - Vietnam 145
HK - Hong Kong 120
NL - Olanda 105
IR - Iran 98
KR - Corea 91
TR - Turchia 82
BE - Belgio 78
MX - Messico 72
JP - Giappone 62
ID - Indonesia 60
BD - Bangladesh 55
ES - Italia 52
AR - Argentina 48
ZA - Sudafrica 48
CZ - Repubblica Ceca 45
IQ - Iraq 43
DZ - Algeria 39
LT - Lituania 39
TH - Thailandia 35
MY - Malesia 33
PH - Filippine 31
PK - Pakistan 27
RO - Romania 26
CL - Cile 25
IL - Israele 24
AE - Emirati Arabi Uniti 22
AU - Australia 21
EU - Europa 21
EG - Egitto 20
EC - Ecuador 19
TW - Taiwan 19
SA - Arabia Saudita 18
BG - Bulgaria 17
JO - Giordania 17
GR - Grecia 16
CH - Svizzera 15
MA - Marocco 15
VE - Venezuela 13
UZ - Uzbekistan 11
RS - Serbia 10
CO - Colombia 9
DK - Danimarca 9
LK - Sri Lanka 9
NO - Norvegia 9
NP - Nepal 9
PE - Perù 9
PY - Paraguay 9
JM - Giamaica 8
KZ - Kazakistan 8
LB - Libano 8
NZ - Nuova Zelanda 8
PT - Portogallo 8
AZ - Azerbaigian 7
CR - Costa Rica 7
DO - Repubblica Dominicana 7
KG - Kirghizistan 7
TN - Tunisia 7
ET - Etiopia 6
GE - Georgia 6
PA - Panama 6
UY - Uruguay 6
AL - Albania 4
BF - Burkina Faso 4
HU - Ungheria 4
LA - Repubblica Popolare Democratica del Laos 4
MD - Moldavia 4
SN - Senegal 4
SY - Repubblica araba siriana 4
AO - Angola 3
BO - Bolivia 3
CY - Cipro 3
KE - Kenya 3
LY - Libia 3
MM - Myanmar 3
MT - Malta 3
NG - Nigeria 3
OM - Oman 3
SK - Slovacchia (Repubblica Slovacca) 3
CU - Cuba 2
EE - Estonia 2
IS - Islanda 2
KH - Cambogia 2
Totale 33.118
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Città #
Dublin 2.353
Moscow 1.862
Chandler 1.747
Jacksonville 1.733
Dallas 1.612
Singapore 679
Ashburn 671
Wilmington 528
Abidjan 527
Vienna 473
Rome 469
Beijing 424
Helsinki 420
Warsaw 336
Ann Arbor 322
San Mateo 310
Woodbridge 293
New York 250
Houston 246
Boardman 228
Princeton 220
Los Angeles 181
Dearborn 172
The Dalles 162
Molise 152
Campobasso 121
Hong Kong 111
Naples 90
Milan 86
São Paulo 79
Munich 72
Brussels 71
Redwood City 70
Columbus 66
Napoli 62
Bari 57
Council Bluffs 55
Denver 55
Tokyo 54
Santa Clara 52
London 47
Pescara 46
Jinan 45
Mountain View 43
Ho Chi Minh City 42
Montreal 41
Toronto 41
Orem 40
Nanjing 37
Brooklyn 36
Falkenstein 36
Hanoi 36
Seattle 35
Chennai 32
San Jose 31
Stockholm 31
Jakarta 30
Amsterdam 29
Augusta 29
Johannesburg 29
Leawood 29
San Francisco 29
Morcone 27
Shenyang 27
Parma 26
Chicago 25
Florence 25
Phoenix 25
Poplar 25
San Giovanni Rotondo 25
Boston 24
Brno 24
Fairfield 24
Norwalk 24
Frankfurt am Main 23
Rio de Janeiro 23
Atlanta 22
Dong Ket 22
Falls Church 22
Kunming 22
Cambridge 21
Manchester 21
Mumbai 21
Palermo 21
Ankara 20
Ardabil 20
Mexico City 20
Seoul 20
Auburn Hills 19
Turin 19
Cassino 18
Guangzhou 18
Hefei 18
Ottawa 18
Pune 18
Amman 17
Baghdad 17
Ningbo 17
Bologna 16
Bolzano 16
Totale 19.075
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Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.251
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 355
Effects of natural compounds on food-related microorganisms 310
Presence of lactic acid bacteria in wines from Southern Italy 308
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 291
Antimicrobial activity of phenolic compounds 280
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 279
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 267
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 257
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 256
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 251
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 228
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 217
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 215
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 212
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 209
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 208
Effects of pre-fermented wheat bran on dough and bread characteristics 204
Behaviour of Lactobacillus rhamnosus strains in ass's milk 202
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 202
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 201
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 198
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 198
- Progetto: Valorizzazione di prodotti da acquacoltura in Campania. – 197
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 197
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 196
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 196
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 195
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 195
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 194
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 193
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 193
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 192
Attività antifungina espressa da batteri lattici isolati da impasti acidi 191
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 190
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 190
Biodiversity of Lactobacillus plantarum from traditional Italian wines 189
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 187
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 186
Alla scoperta del pane 183
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 182
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 181
Influence of ripening conditions on Scamorza cheese quality 181
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 180
Microbiological quality in pizza production 179
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 179
Recrudescenza della Brucellosi Bovina in Molise 179
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 178
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 177
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 176
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 174
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 174
Latte crudo tra mito e realtà 174
Produzione di alimenti funzionali a base ricotta 174
Atti del Convegno ALTRIFORMAGGI - Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni casearie 173
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 173
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 171
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 170
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 169
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 169
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 168
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 167
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 167
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 166
Heat treatment of ass’s milk, a hypoallergenic food for infancy 165
Approcci biotecnologici per la conservazione di carni bufaline 164
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 162
Use of ass’s milk for novel probiotic beverages 162
Concerns and solutions for raw milk from vending machines 161
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 159
Cambiamenti qualitativi e shelf-life della spigola (Dicentrarchus labrax) sottoposta a diverse strategie di conervazione 159
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 159
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 159
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 158
Produzione di gelato funzionale “simbiotico” mediante utilizzo di inulina e microrganismi potenzialmente probiotici 158
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 157
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 157
Evaluation microbiological and technological features of commercial baker’s yeasts 157
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 157
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 156
Low-Fat and High-Quality Fermented Sausages 155
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 153
Inhibition of food-related microorganisms by Lactobacillus plantarum 153
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 153
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 152
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 149
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 148
Conservazione per congelamento di Lactobacillus rhamnosus 148
Protein expression of Listeria innocua in presence of different vegetal extracts 148
Biodiversita’ microbica in impasti acidi molisani 148
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 148
Production of functional Ricotta Cheese 147
Attività antibatterica di ceppi di lattococchi isolati da colture naturali in siero 147
Brucellosis in cattle and buffalo in southern Italian provinces: trends in presence of territory-specific One Health measures 145
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 145
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 145
Utilizzo di microrganismi probiotici e di inulina per la produzione di gelato ad alta valenza funzionale 145
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 145
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 145
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 144
Totale 19.557
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Categoria #
all - tutte 133.363
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 133.363
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.499 0 0 0 0 0 244 332 48 272 46 432 125
2021/20221.804 115 323 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
2025/20269.829 563 958 1.094 793 3.749 2.672 0 0 0 0 0 0
Totale 33.435