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

SORRENTINO, Elena
 Distribuzione geografica
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Continente #
EU - Europa 22.067
NA - Nord America 14.315
AS - Asia 5.278
SA - Sud America 962
AF - Africa 768
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 22
AN - Antartide 1
Totale 43.445
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Nazione #
US - Stati Uniti d'America 14.016
RU - Federazione Russa 5.818
NL - Olanda 5.711
IT - Italia 2.989
IE - Irlanda 2.359
SG - Singapore 2.175
CN - Cina 1.276
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 454
PL - Polonia 392
IN - India 388
VN - Vietnam 190
HK - Hong Kong 180
CA - Canada 159
IR - Iran 102
MX - Messico 100
TR - Turchia 100
KR - Corea 95
BD - Bangladesh 83
JP - Giappone 82
BE - Belgio 79
ID - Indonesia 78
AR - Argentina 76
IQ - Iraq 72
ZA - Sudafrica 71
ES - Italia 58
PH - Filippine 54
CZ - Repubblica Ceca 48
MY - Malesia 44
PK - Pakistan 44
SA - Arabia Saudita 42
DZ - Algeria 41
LT - Lituania 40
TH - Thailandia 36
CO - Colombia 35
CL - Cile 33
MA - Marocco 31
EC - Ecuador 30
EG - Egitto 30
IL - Israele 28
RO - Romania 27
AE - Emirati Arabi Uniti 26
JO - Giordania 26
VE - Venezuela 25
AU - Australia 22
EU - Europa 21
TW - Taiwan 21
UZ - Uzbekistan 19
TN - Tunisia 18
BG - Bulgaria 17
PE - Perù 17
GR - Grecia 16
CH - Svizzera 15
KZ - Kazakistan 13
PY - Paraguay 13
LB - Libano 12
NP - Nepal 11
KG - Kirghizistan 10
LK - Sri Lanka 10
RS - Serbia 10
UY - Uruguay 10
DK - Danimarca 9
ET - Etiopia 9
GE - Georgia 9
NO - Norvegia 9
NZ - Nuova Zelanda 9
AZ - Azerbaigian 8
CR - Costa Rica 8
DO - Repubblica Dominicana 8
JM - Giamaica 8
KE - Kenya 8
PA - Panama 8
PT - Portogallo 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 43.399
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Città #
Amsterdam 5.629
Dublin 2.355
Moscow 1.990
Chandler 1.747
Jacksonville 1.733
Dallas 1.615
Singapore 1.374
San Jose 1.094
Ashburn 878
Abidjan 528
Wilmington 528
Rome 474
Vienna 473
Helsinki 456
Beijing 446
Warsaw 365
The Dalles 332
Ann Arbor 322
San Mateo 310
Woodbridge 293
New York 256
Houston 246
Boardman 228
Princeton 220
Lauterbourg 201
Los Angeles 184
Dearborn 172
Hong Kong 170
Molise 152
Campobasso 139
Orem 114
Frankfurt am Main 110
Naples 100
Milan 92
São Paulo 85
Santa Clara 83
Council Bluffs 78
Tokyo 74
Munich 72
Brussels 71
Redwood City 70
Chennai 67
Columbus 66
Napoli 62
Bari 60
Denver 55
London 51
Ho Chi Minh City 50
Pescara 50
Hanoi 45
Jinan 45
Toronto 44
Montreal 43
Mountain View 43
Johannesburg 41
Hillsboro 39
Mexico City 37
Nanjing 37
Brooklyn 36
Falkenstein 36
Manchester 36
Seattle 35
Chicago 34
Jakarta 32
Stockholm 31
Mumbai 30
Augusta 29
Baghdad 29
Leawood 29
San Francisco 29
Morcone 27
Shenyang 27
Parma 26
Poplar 26
Florence 25
Phoenix 25
San Giovanni Rotondo 25
Boston 24
Brno 24
Fairfield 24
Norwalk 24
Rio de Janeiro 24
Amman 23
Atlanta 22
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
Hefei 19
Kuala Lumpur 19
Riyadh 19
Turin 19
Bologna 18
Totale 27.752
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Nome #
Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties 2.097
Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease 2.024
Role of yeasts in the brewing process: Tradition and innovation 2.008
Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study 1.325
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 344
Presence of lactic acid bacteria in wines from Southern Italy 329
Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions 326
The flavour profile of mozzarella cheese: natural vs. defined starter cultures 318
Antimicrobial activity of phenolic compounds 306
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 302
Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains 296
Antimicrobial activity against paenibacillus larvae and functional properties of lactiplantibacillus plantarum strains: Potential benefits for honeybee health 282
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità 279
Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy 258
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 242
Behaviour of Lactobacillus rhamnosus strains in ass's milk 238
An innovative pre-ripening drying method to improve the quality of pasta filata cheeses 237
Impiego del lievito criotollerante Saccharomyces cerevisiae 41CM nella produzione di birra lager. 236
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 236
In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains 235
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 233
Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life 232
Modified atmosphere packaging, ultrasound and chitosan: effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 232
Homology modelling per la predizione della struttura di una universal stress protein (usp) in Listeria innocua 231
Evoluzione delle comunità microbiche durante il processo di produzione di birra artigianale. 226
Raw milk from vending machine: effects of boiling, microwave treatment and refrigeration on microbiological quality 226
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 223
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity 222
- Progetto: Valorizzazione di prodotti da acquacoltura in Campania. – 222
Biodiversity of Lactobacillus plantarum from traditional Italian wines 221
Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit 220
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks 220
La soppressata molisana: caratteristiche microbiologiche e tecnologiche 218
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 218
Attività antifungina espressa da batteri lattici isolati da impasti acidi 218
Presenza di lattobacilli in vini rossi tradizionali dell’Italia meridionale 218
Effects of pre-fermented wheat bran on dough and bread characteristics 218
Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.) 217
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 211
Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum) 210
Valutazione di parametri di qualità di birre artigianali prodotte in Italia 209
Influence of ripening conditions on Scamorza cheese quality 209
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 209
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum) 207
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano 207
Caratteristiche microbiologiche del Pane di Montecalvo Irpino 205
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks 204
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni 201
Alla scoperta del pane 200
Lactobacillus rhamnosus as additive for maize and sorghum ensiling 199
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 197
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine 197
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 196
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 196
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage 195
Microbiological quality in pizza production 195
Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax) 194
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 193
Approcci biotecnologici per la conservazione di carni bufaline 193
Latte crudo tra mito e realtà 193
Produzione di alimenti funzionali a base ricotta 193
Risposta di Listeria innocua ATCC 33090 agli eventi di stress determinati da Lactobacillus plantarum RTB 191
Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine 191
Recrudescenza della Brucellosi Bovina in Molise 191
Concerns and solutions for raw milk from vending machines 188
Atti del Convegno ALTRIFORMAGGI - Autenticità, Legislazione, TRadizione e Innovazione per la valorizzazione delle produzioni casearie 187
Heat treatment of ass’s milk, a hypoallergenic food for infancy 187
Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health 185
Valutazione dell’attività antimicrobica di luppolo indigeno per la produzione di birra artigianale 184
Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG 184
Evaluation microbiological and technological features of commercial baker’s yeasts 182
Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium 182
Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas 182
Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage 181
Use of ass’s milk for novel probiotic beverages 181
Cambiamenti qualitativi e shelf-life della spigola (Dicentrarchus labrax) sottoposta a diverse strategie di conervazione 181
Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model 181
Azione antimicrobica espressa da Lactobacillus sakei nei confronti di Brochothrix thermosphacta e Pseudomonas spp. 179
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 178
Uso di probiotici come additivi nell’alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 177
Inhibition of food-related microorganisms by Lactobacillus plantarum 177
Protein expression of Listeria innocua in presence of different vegetal extracts 177
Brucellosis in cattle and buffalo in southern Italian provinces: trends in presence of territory-specific One Health measures 176
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana 176
Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies 175
INFLUENCE OF DIFFERENT PRODUCTION TECHNOLOGIES ON SHELF-LIFE OF UNRIPENED PASTA FILATA CHEESES OBTAINED FROM PASTEURIZED MILK 174
The flavour profile of mozzarella cheese: natural vs. defined starter cultures. Profilo aromatico della Mozzarella: confronto fra colture naturali e selezionate 170
Low-Fat and High-Quality Fermented Sausages 170
Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese 169
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses 169
Production of functional Ricotta Cheese 168
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 168
Produzione di gelato funzionale “simbiotico” mediante utilizzo di inulina e microrganismi potenzialmente probiotici 168
Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough 167
The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation 167
Attività antibatterica di ceppi di lattococchi isolati da colture naturali in siero 166
Conservazione per congelamento di Lactobacillus rhamnosus 166
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage 161
Totale 27.703
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Categoria #
all - tutte 146.995
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 146.995
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021603 0 0 0 0 0 0 0 0 0 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
2025/202620.133 563 958 1.094 793 3.737 3.219 1.701 856 679 6.533 0 0
Totale 43.739