CNR Institutional Research Information System

COPPOLA, RAFFAELE
 Distribuzione geografica
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Continente #
AS - Asia 116
NA - Nord America 45
EU - Europa 12
AF - Africa 3
Totale 176
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Nazione #
SG - Singapore 102
US - Stati Uniti d'America 45
CN - Cina 11
IT - Italia 11
KR - Corea 3
ZA - Sudafrica 3
NL - Olanda 1
Totale 176
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Città #
Singapore 69
Santa Clara 14
Guangzhou 9
Johannesburg 3
Seoul 3
North Charleston 2
Amsterdam 1
Forest City 1
Panicale 1
Rome 1
Totale 104
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Nome #
Polyphenol Composition and Antioxidant Activity of Two Autochthonous Brassicaceae of the Campania Region, Southern Italy 5
Evaluation of mutagenic or antimutagenic properties in water and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle 4
Preparazione di un succo di frutta a base di frutti rossi contenente Saccharomyces cerevisiae boulardii microincapsulato 4
Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles. 4
Biochemical Characterization of Traditional Varieties of Apricots (Prunus armeniaca L.) of the Campania Region, Southern Italy 4
Polyphenols applications in food industry sector 4
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 4
Nuove colture starter per il pane della tradizione 3
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax) 3
Chemical Composition of Essential Oils of Bulbs and Aerial Parts of Two Cultivars of Allium sativum and Their Antibiofilm Activity against Food and Nosocomial Pathogens 3
Caratteristiche biochimiche e biologiche di estratti vegetali ottenuti da coltivazioni organiche e convenzionali 3
Aspetti salutistici dell'olio extra-vergine d'oliva 3
Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle : A preliminar study 3
Protein analysis-on-chip systems in foodomics 3
Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (Vitis labrusca) after Simulated Gastro-Intestinal Transit and Evaluation of in Vitro Antimicrobial Activity 2
Aspetti tecnologici e microbiologici del Pecorino Carmasciano 2
Monitoring of sarcoplasmatic protein fraction in Napoli-type salami by Lab-on-a-chip technology 2
Polyphenols, Antioxidant, Antibacterial, and Biofilm Inhibitory Activities of Peel and Pulp of Citrus medica L., Citrus bergamia, and Citrus medica cv. Salò Cultivated in Southern Italy 2
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 2
Gut Microbiota and Polyphenols: A Strict Connection Enhancing Human Health 2
Studio del profilo proteico e delle caratteristiche microbiologiche di tartufi trattati con raggi gamma 2
Truffles decontamination treatment by ionizing radiations 2
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 2
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk. 2
Prebiotic source influences growth and biological proprties of Lactobacillus plantarum subs plantarum 2
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 2
Use of sourdough in durum wheat breadmaking 2
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 2
Peptide extracts of different Sardinia cheeses might exhibit antimicrobial and antifungal activity after the in vitro digestion of the products 2
Proteolytic activities of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on Pork Meat Sarcoplasmic Proteins. 2
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 2
Polyphenol content and antioxidant activity of two typical Brassicaeae of the Campania region, Southern Italy 2
Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy) 2
A MICRO 2D-SYSTEM AS INNOVATIVE APPROACH IN FOODOMICS 2
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 2
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 2
Evaluation of proteolytic activity of Staphylococci in Soppressata Molisana, a typical Southern Italy fermented sausage. 2
Identification of biological parameters for monitoring the quality of olive oil mill waste waters after purification and recovery of bioactive compounds 2
Active Carbohydrates. In: Postharvest Management Approaches for Maintaining Quality of Fresh Produce 2
Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions 2
Ruolo della microflora lattica mesofila (nslab) sulla proteolisi dei formaggi a pasta cotta e a lunga stagionatura tipo grana 2
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 2
Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars 2
Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains 2
Influenza delle mild technologies sul profilo proteico di carne e pesce 2
Probiotic potentiality of some lactic acid bacteria isolated from the Pecorino Sardo cheese 2
Effects of Natural Compounds on food-related microorganisms 2
Natural compounds as antiquorum sensing agents 2
Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying 2
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 2
Potenzialità d'uso di agenti antimicrobici di origine naturale nella preparazione di prodotti carnei. 2
MICRO-CAPILLARY ELECTROPHORESIS AS A USEFUL TOOL TO STUDY BIOACTIVE PEPTIDES FROM DONKEY MILK 2
Use of essential oils to improve the shelf life of chicken breast meat 1
Microencapsulation in food science and biotechnology 1
Lactobacilli grown in the presence of inulin,pectin or glucose demonstrated different capability to inhibit the adhesion of entero-invasive E.coli to CaCo-2 cells in vitro 1
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 1
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 1
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 1
Attività antifungina espressa da batteri lattici isolati da impasti acidi 1
Influenza dell'irraggiamento sull'aroma del tartufo Tuber mesentericum 1
Lactobacillus rhamnosus:un potenziale probiotico dal futuro promettente 1
Protein expression of listeria innocua in presence of different vegetal extracts 1
La qualità microbiologica nella produzione di pizze (Microbiological quality in pizza production) 1
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs 1
Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage 1
Laurus nobilis: Composition of essential oil and its biological activities 1
Shelf life of fresh sausage stored under modified atmosphere 1
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 1
Latte di asina e benessere: il futuro è già iniziato 1
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR. 1
Bevande fermentate da latte di bufala:caratteristiche sensoriali e microbiologiche durante il processo produttivo e la conservazione 1
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 1
Prerequisiti di potenziali probiotici di origine alimentare 1
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 1
Capability of free and synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 1
Extract of Malpighia punicifolia as preservative agent in fresh buffalo steaks. 1
Isolation of components with antimicrobial property from the donkey milk: a preliminary study. 1
BIOCHEMICAL CHARACTERIZATION OF DIFFERENT ECOTYPES OF APRICOT (PRUNUS ARMENIACA) CULTIVATED IN THE CAMPANIA REGION, SOUTHERN ITALY 1
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 1
Indagini preliminari sulle caratteristiche microbiologiche della "ventricina" 1
Behaviour of Lactobacillus rhamnosus strains in ass's milk 1
Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus 1
Growth of Lactobacillus GG and Lactobacillus paracasei F19 in presence of prebiotics 1
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods 1
Presence of yeasts in Southern Italian sourdough from Trticum aestivum flour 1
Uso di probiotici come additivi nell'alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 1
Attività proteolitica espressa da lieviti e batteri lattici in impasti acidi 1
Characteristics of donkey milk:lipid and nitrogen fractions 1
EFFETTI DELLA REFRIGERAZIONE PASSIVATM SULLA CONSERVAZIONE DEI VEGETALI 1
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 1
Caratteristiche biochimiche e biologiche di estratti vegetali ottenuti da coltivazioni organiche e convenzionali 1
Approcci biotecnologici per la conservazione di carni bufaline 1
Analisi digitale dell' immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 1
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 1
Effect of Essential Oils on Pathogenic Bacteria 1
Lactobacilli grown in the presence of inulin, pectin or glucose demonstrated different capability to inhibit the adhesion of enthero-invasive E.coli to CaCo-2 cells in vitro 1
Determination and assessments of selected heavy metals in eye shadow cosmetics from China, Italy, and USA 1
Effect of the pellet cryopreservation method on the post-thaw recovery of Salmonella spp. experimentally inoculated in turkey (Meleagris gallopavo) semen 1
Production of functional probiotic, prebiotic and synbiotic ice creams 1
Caratterizzazione biochimica, attività antimicrobica ed antiquorum sensing dell'estratto metanolico di noce 1
Totale 174
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Categoria #
all - tutte 1.742
article - articoli 870
book - libri 15
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 173
Totale 2.800
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202427 0 0 0 0 0 0 0 0 3 2 14 8
2024/2025149 6 11 128 4 0 0 0 0 0 0 0 0
Totale 176