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

SORRENTINO, Elena
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 14.236
NA - Nord America 12.304
AS - Asia 3.606
SA - Sud America 717
AF - Africa 667
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 22
AN - Antartide 1
Totale 31.583
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 12.075
RU - Federazione Russa 4.304
IT - Italia 2.855
IE - Irlanda 2.357
SG - Singapore 1.296
CN - Cina 1.013
UA - Ucraina 714
FI - Finlandia 635
DE - Germania 621
SE - Svezia 591
BR - Brasile 588
CI - Costa d'Avorio 527
AT - Austria 484
FR - Francia 469
GB - Regno Unito 401
PL - Polonia 353
IN - India 274
VN - Vietnam 144
CA - Canada 140
HK - Hong Kong 120
NL - Olanda 104
IR - Iran 98
KR - Corea 91
TR - Turchia 78
BE - Belgio 77
JP - Giappone 61
MX - Messico 60
ID - Indonesia 58
ES - Italia 51
CZ - Repubblica Ceca 45
BD - Bangladesh 44
AR - Argentina 43
ZA - Sudafrica 39
LT - Lituania 38
DZ - Algeria 37
TH - Thailandia 35
IQ - Iraq 32
MY - Malesia 32
PH - Filippine 29
PK - Pakistan 26
RO - Romania 25
IL - Israele 24
CL - Cile 23
AU - Australia 21
EU - Europa 21
AE - Emirati Arabi Uniti 20
EC - Ecuador 19
EG - Egitto 19
TW - Taiwan 19
BG - Bulgaria 17
GR - Grecia 16
CH - Svizzera 15
JO - Giordania 15
SA - Arabia Saudita 15
MA - Marocco 14
UZ - Uzbekistan 11
VE - Venezuela 10
CO - Colombia 9
DK - Danimarca 9
LK - Sri Lanka 9
NO - Norvegia 9
NP - Nepal 9
PE - Perù 9
RS - Serbia 9
NZ - Nuova Zelanda 8
PT - Portogallo 8
PY - Paraguay 8
KG - Kirghizistan 7
KZ - Kazakistan 7
AZ - Azerbaigian 6
DO - Repubblica Dominicana 6
GE - Georgia 6
JM - Giamaica 6
PA - Panama 6
UY - Uruguay 6
CR - Costa Rica 5
LB - Libano 5
TN - Tunisia 5
AL - Albania 4
BF - Burkina Faso 4
ET - Etiopia 4
HU - Ungheria 4
LA - Repubblica Popolare Democratica del Laos 4
AO - Angola 3
CY - Cipro 3
LY - Libia 3
MD - Moldavia 3
MT - Malta 3
NG - Nigeria 3
OM - Oman 3
SK - Slovacchia (Repubblica Slovacca) 3
BO - Bolivia 2
CU - Cuba 2
EE - Estonia 2
IS - Islanda 2
KE - Kenya 2
KH - Cambogia 2
LV - Lettonia 2
PS - Palestinian Territory 2
SI - Slovenia 2
Totale 31.557
Salva come PNG Salva come JPEG
Città #
Dublin 2.353
Chandler 1.747
Jacksonville 1.733
Dallas 1.610
Moscow 1.371
Singapore 657
Ashburn 634
Wilmington 528
Abidjan 527
Vienna 473
Rome 466
Beijing 424
Helsinki 420
Warsaw 329
Ann Arbor 322
San Mateo 310
Woodbridge 293
Houston 244
New York 236
Boardman 228
Princeton 220
Los Angeles 177
Dearborn 172
The Dalles 160
Molise 152
Campobasso 120
Hong Kong 111
Milan 86
Naples 83
Munich 72
Brussels 70
Redwood City 70
São Paulo 70
Columbus 66
Napoli 62
Bari 57
Council Bluffs 55
Tokyo 53
Santa Clara 49
Denver 48
Pescara 46
Jinan 45
London 45
Mountain View 43
Ho Chi Minh City 42
Toronto 40
Montreal 37
Nanjing 37
Falkenstein 36
Hanoi 35
Brooklyn 34
Seattle 32
Chennai 30
Jakarta 30
Augusta 29
Leawood 29
San Francisco 29
Stockholm 29
Amsterdam 28
Morcone 27
Shenyang 27
Parma 26
Florence 25
Orem 25
San Giovanni Rotondo 25
Boston 24
Brno 24
Fairfield 24
Norwalk 24
Frankfurt am Main 23
Rio de Janeiro 23
Chicago 22
Dong Ket 22
Falls Church 22
Johannesburg 22
Kunming 22
Phoenix 22
Cambridge 21
Mumbai 21
Palermo 21
Poplar 21
Ardabil 20
Atlanta 20
Manchester 20
Seoul 20
Auburn Hills 19
Turin 19
Ankara 18
Cassino 18
Guangzhou 18
Hefei 18
Ottawa 18
Mexico City 17
Ningbo 17
Pune 17
Bologna 16
Bolzano 16
Changsha 16
Amman 15
Ban Kamphaeng Saen 14
Totale 18.383
Salva come PNG Salva come JPEG
Nome #
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.241
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR 346
Presence of lactic acid bacteria in wines from Southern Italy 302
Effects of natural compounds on food-related microorganisms 301
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 284
Antimicrobial activity of phenolic compounds 272
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 268
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 259
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 251
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 243
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 240
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 219
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 206
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 205
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 204
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 197
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 197
Behaviour of Lactobacillus rhamnosus strains in ass's milk 194
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 193
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 191
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 191
Effects of pre-fermented wheat bran on dough and bread characteristics 190
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 190
- Progetto: Valorizzazione di prodotti da acquacoltura in Campania. – 189
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 188
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 188
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 188
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 187
Caciocavallo podolico e innovazione di filiera - primi risultati sul formaggio 185
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 185
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 185
Attività antifungina espressa da batteri lattici isolati da impasti acidi 184
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 182
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 181
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 180
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 180
Biodiversity of Lactobacillus plantarum from traditional Italian wines 178
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 178
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 176
Recrudescenza della Brucellosi Bovina in Molise 176
Influence of ripening conditions on Scamorza cheese quality 175
Microbiological quality in pizza production 173
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 173
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 173
Alla scoperta del pane 172
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 170
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 170
Produzione di alimenti funzionali a base ricotta 170
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 169
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 169
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 167
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 166
Atti del Convegno ALTRIFORMAGGI - Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni casearie 166
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 166
Latte crudo tra mito e realtà 166
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 165
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 162
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 162
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 161
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 160
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 159
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 157
Use of ass’s milk for novel probiotic beverages 157
Approcci biotecnologici per la conservazione di carni bufaline 157
Heat treatment of ass’s milk, a hypoallergenic food for infancy 157
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 156
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 156
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 155
Produzione di gelato funzionale “simbiotico” mediante utilizzo di inulina e microrganismi potenzialmente probiotici 154
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 153
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 153
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 152
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 151
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 150
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 150
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 149
Evaluation microbiological and technological features of commercial baker’s yeasts 149
Concerns and solutions for raw milk from vending machines 149
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 148
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 148
Cambiamenti qualitativi e shelf-life della spigola (Dicentrarchus labrax) sottoposta a diverse strategie di conervazione 148
Low-Fat and High-Quality Fermented Sausages 147
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 146
Biodiversita’ microbica in impasti acidi molisani 144
Inhibition of food-related microorganisms by Lactobacillus plantarum 143
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 142
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 141
Attività antibatterica di ceppi di lattococchi isolati da colture naturali in siero 141
Utilizzo di microrganismi probiotici e di inulina per la produzione di gelato ad alta valenza funzionale 141
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 141
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 140
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 140
Conservazione per congelamento di Lactobacillus rhamnosus 140
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 139
Production of functional Ricotta Cheese 138
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 138
Protein expression of Listeria innocua in presence of different vegetal extracts 138
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 138
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 136
Brucellosis in cattle and buffalo in southern Italian provinces: trends in presence of territory-specific One Health measures 135
Totale 18.725
Salva come PNG Salva come JPEG
Categoria #
all - tutte 130.448
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 130.448
Salva come PNG Salva come JPEG


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
2025/20268.266 563 958 1.094 793 3.749 1.109 0 0 0 0 0 0
Totale 31.872