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

SORRENTINO, Elena
 Distribuzione geografica
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Continente #
EU - Europa 22.176
NA - Nord America 14.831
AS - Asia 5.503
SA - Sud America 963
AF - Africa 772
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 22
AN - Antartide 1
Totale 44.300
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Nazione #
US - Stati Uniti d'America 14.506
RU - Federazione Russa 5.818
NL - Olanda 5.714
IT - Italia 3.086
IE - Irlanda 2.359
SG - Singapore 2.264
CN - Cina 1.309
FR - Francia 782
DE - Germania 720
UA - Ucraina 717
BR - Brasile 715
FI - Finlandia 671
SE - Svezia 593
CI - Costa d'Avorio 528
AT - Austria 485
GB - Regno Unito 460
IN - India 393
PL - Polonia 392
VN - Vietnam 194
HK - Hong Kong 181
CA - Canada 174
BD - Bangladesh 152
IR - Iran 106
MX - Messico 103
TR - Turchia 102
KR - Corea 101
JP - Giappone 82
BE - Belgio 79
ID - Indonesia 79
AR - Argentina 76
IQ - Iraq 72
ZA - Sudafrica 72
ES - Italia 58
PH - Filippine 54
MY - Malesia 51
CZ - Repubblica Ceca 48
PK - Pakistan 44
SA - Arabia Saudita 42
DZ - Algeria 41
LT - Lituania 41
TH - Thailandia 36
CO - Colombia 35
CL - Cile 33
EC - Ecuador 31
MA - Marocco 31
EG - Egitto 30
AE - Emirati Arabi Uniti 28
IL - Israele 28
RO - Romania 27
JO - Giordania 26
VE - Venezuela 25
TW - Taiwan 23
AU - Australia 22
EU - Europa 21
TN - Tunisia 20
UZ - Uzbekistan 19
BG - Bulgaria 17
PE - Perù 17
GR - Grecia 16
CH - Svizzera 15
KZ - Kazakistan 13
PY - Paraguay 13
LB - Libano 12
NP - Nepal 11
CR - Costa Rica 10
KG - Kirghizistan 10
LK - Sri Lanka 10
PA - Panama 10
RS - Serbia 10
UY - Uruguay 10
DK - Danimarca 9
ET - Etiopia 9
GE - Georgia 9
JM - Giamaica 9
NO - Norvegia 9
NZ - Nuova Zelanda 9
PT - Portogallo 9
AZ - Azerbaigian 8
DO - Repubblica Dominicana 8
KE - Kenya 8
SN - Senegal 8
AL - Albania 6
BO - Bolivia 6
OM - Oman 6
PS - Palestinian Territory 6
EE - Estonia 5
HU - Ungheria 5
MD - Moldavia 5
NG - Nigeria 5
SY - Repubblica araba siriana 5
BF - Burkina Faso 4
LA - Repubblica Popolare Democratica del Laos 4
AM - Armenia 3
AO - Angola 3
BH - Bahrain 3
CY - Cipro 3
KW - Kuwait 3
LY - Libia 3
MM - Myanmar 3
MT - Malta 3
Totale 44.249
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Città #
Amsterdam 5.629
Dublin 2.355
Moscow 1.990
Chandler 1.747
Jacksonville 1.734
Dallas 1.625
Singapore 1.380
San Jose 1.274
Ashburn 931
Abidjan 528
Wilmington 528
Rome 483
Vienna 473
Helsinki 456
Beijing 451
Warsaw 365
The Dalles 332
Ann Arbor 322
San Mateo 310
Woodbridge 293
New York 285
Houston 249
Boardman 228
Princeton 220
Lauterbourg 201
Los Angeles 200
Dearborn 172
Hong Kong 171
Molise 152
Campobasso 144
Santa Clara 119
Orem 118
Frankfurt am Main 110
Naples 108
Milan 103
São Paulo 85
Council Bluffs 80
Tokyo 74
Munich 72
Brussels 71
Redwood City 70
Chennai 67
Columbus 66
Napoli 62
Bari 61
Denver 57
London 54
Ho Chi Minh City 51
Pescara 50
Toronto 50
Hanoi 47
Jinan 45
Montreal 44
Mountain View 43
Johannesburg 42
Brooklyn 40
Chicago 40
Hillsboro 40
Mexico City 40
Seattle 39
Nanjing 37
Falkenstein 36
Manchester 36
Jakarta 32
Mumbai 32
Stockholm 31
Augusta 29
Baghdad 29
Leawood 29
San Francisco 29
Phoenix 28
Florence 27
Morcone 27
Shenyang 27
Boston 26
Kuala Lumpur 26
Parma 26
Poplar 26
San Giovanni Rotondo 25
Brno 24
Fairfield 24
Norwalk 24
Rio de Janeiro 24
Amman 23
Atlanta 23
Cambridge 22
Dong Ket 22
Falls Church 22
Kunming 22
Palermo 22
Pune 22
Ankara 21
Ardabil 20
Paris 20
Seoul 20
Auburn Hills 19
Guangzhou 19
Hefei 19
Riyadh 19
Turin 19
Totale 28.184
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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
Role of yeasts in the brewing process: Tradition and innovation 2.012
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.348
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
Presence of lactic acid bacteria in wines from Southern Italy 334
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
- Progetto: Valorizzazione di prodotti da acquacoltura in Campania. – 252
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
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 239
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
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 222
Influence of ripening conditions on Scamorza cheese quality 222
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 222
Effects of pre-fermented wheat bran on dough and bread characteristics 220
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 219
Attività antifungina espressa da batteri lattici isolati da impasti acidi 218
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 216
Brucellosis in cattle and buffalo in southern Italian provinces: trends in presence of territory-specific One Health measures 214
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 214
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 213
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
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
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 206
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 205
Alla scoperta del pane 202
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 201
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 201
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 200
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 200
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 199
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 199
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
Microbiological quality in pizza production 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
Recrudescenza della Brucellosi Bovina in Molise 193
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 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
Atti del Convegno ALTRIFORMAGGI - Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni casearie 190
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 189
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 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
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 184
Use of ass’s milk for novel probiotic beverages 183
Evaluation microbiological and technological features of commercial baker’s yeasts 183
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 182
Cambiamenti qualitativi e shelf-life della spigola (Dicentrarchus labrax) sottoposta a diverse strategie di conervazione 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
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
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 176
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
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 173
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 173
Produzione di gelato funzionale “simbiotico” mediante utilizzo di inulina e microrganismi potenzialmente probiotici 172
Low-Fat and High-Quality Fermented Sausages 171
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 169
Attività antibatterica di ceppi di lattococchi isolati da colture naturali in siero 167
Conservazione per congelamento di Lactobacillus rhamnosus 166
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 164
Totale 28.261
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Categoria #
all - tutte 152.924
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 152.924
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021125 0 0 0 0 0 0 0 0 0 0 0 125
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
2025/202620.989 563 958 1.094 793 3.737 3.219 1.701 856 679 6.786 385 218
Totale 44.595