CNR Institutional Research Information System

COPPOLA, RAFFAELE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 2.558
NA - Nord America 1.451
EU - Europa 516
SA - Sud America 464
Continente sconosciuto - Info sul continente non disponibili 64
AF - Africa 38
OC - Oceania 8
Totale 5.099
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.375
SG - Singapore 1.011
CN - Cina 709
BR - Brasile 382
HK - Hong Kong 263
VN - Vietnam 203
IT - Italia 162
FR - Francia 159
KR - Corea 112
IN - India 50
NL - Olanda 45
JP - Giappone 42
BD - Bangladesh 32
AR - Argentina 31
CA - Canada 30
SA - Arabia Saudita 30
DE - Germania 27
MX - Messico 25
FI - Finlandia 23
ID - Indonesia 22
GB - Regno Unito 20
IL - Israele 18
EC - Ecuador 16
ZA - Sudafrica 14
TR - Turchia 12
AT - Austria 8
CL - Cile 8
CO - Colombia 8
ES - Italia 8
PL - Polonia 8
RU - Federazione Russa 8
LV - Lettonia 7
PE - Perù 7
UA - Ucraina 7
AU - Australia 6
IQ - Iraq 6
PK - Pakistan 6
HN - Honduras 5
JO - Giordania 5
MY - Malesia 5
PY - Paraguay 5
DZ - Algeria 4
GR - Grecia 4
MA - Marocco 4
NP - Nepal 4
RO - Romania 4
TN - Tunisia 4
BE - Belgio 3
EG - Egitto 3
IE - Irlanda 3
LK - Sri Lanka 3
NI - Nicaragua 3
OM - Oman 3
PH - Filippine 3
SN - Senegal 3
UY - Uruguay 3
UZ - Uzbekistan 3
AZ - Azerbaigian 2
BB - Barbados 2
CH - Svizzera 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
HU - Ungheria 2
JM - Giamaica 2
KG - Kirghizistan 2
KH - Cambogia 2
KZ - Kazakistan 2
LT - Lituania 2
LU - Lussemburgo 2
MD - Moldavia 2
SE - Svezia 2
SY - Repubblica araba siriana 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
CU - Cuba 1
DK - Danimarca 1
DM - Dominica 1
ET - Etiopia 1
HR - Croazia 1
KE - Kenya 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MG - Madagascar 1
MN - Mongolia 1
NC - Nuova Caledonia 1
NG - Nigeria 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PR - Porto Rico 1
PS - Palestinian Territory 1
PT - Portogallo 1
SK - Slovacchia (Repubblica Slovacca) 1
SR - Suriname 1
TG - Togo 1
TW - Taiwan 1
Totale 5.034
Salva come PNG Salva come JPEG
Città #
Singapore 594
Santa Clara 398
Hefei 300
Hong Kong 261
San Jose 222
Lauterbourg 126
Ashburn 117
Beijing 117
Seoul 111
Ho Chi Minh City 71
Dallas 64
Los Angeles 54
Hanoi 50
New York 40
São Paulo 39
Buffalo 34
Jeddah 26
Naples 26
Tokyo 25
Helsinki 21
Bengaluru 16
Milan 16
Minamishinagawa 16
Da Nang 15
Rome 15
Brasília 12
Rio de Janeiro 11
Turin 11
Boardman 10
Guangzhou 10
Toronto 9
Atlanta 8
Campinas 8
Council Bluffs 8
Orem 8
Belo Horizonte 7
Curitiba 7
Frankfurt am Main 7
Marigliano 7
Riga 7
Brooklyn 6
Cape Town 6
Chennai 6
Montreal 6
Nuremberg 6
Ribeirão Preto 6
Johannesburg 5
Limeira 5
Philadelphia 5
Warsaw 5
Albuquerque 4
Amman 4
Amsterdam 4
Bologna 4
Buenos Aires 4
Bắc Ninh 4
Camp Verde 4
Chicago 4
Colombo 4
Dhaka 4
Haiphong 4
Istanbul 4
Lima 4
Livingston 4
Londrina 4
Melbourne 4
Miami 4
Newark 4
Ninh Bình 4
Poplar 4
Porto Alegre 4
Quito 4
Quận Một 4
Southampton 4
Sydney 4
Uberlândia 4
Washington 4
Bari 3
Cañuelas 3
Contagem 3
Coronel Fabriciano 3
Dakar 3
Düsseldorf 3
Goiânia 3
Guayaquil 3
Hangzhou 3
Ilhéus 3
Jackson 3
Lahore 3
London 3
Manchester 3
Montevideo 3
Moscow 3
Nanjing 3
Orlando 3
Osasco 3
Palermo 3
Paris 3
Phủ Lý 3
Piracicaba 3
Totale 3.137
Salva come PNG Salva come JPEG
Nome #
Antibacterial Activity and Prebiotic Properties of Six Types of Lamiaceae Honey 129
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 99
In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys 98
Fatty Acid Profile and Some Useful Biological Aspects of Borage, Calophyllum, and Prickly Pear Seed Oils: Implications for Health and Dietary Use 92
Nuove colture starter per il pane della tradizione 87
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 85
Biochemical Characterization of Traditional Varieties of Apricots (Prunus armeniaca L.) of the Campania Region, Southern Italy 78
Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax) 76
Polyphenols applications in food industry sector 75
Polyphenol Composition and Antioxidant Activity of Two Autochthonous Brassicaceae of the Campania Region, Southern Italy 74
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 74
Evaluation of mutagenic or antimutagenic properties in water and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle 71
Use of essential oils to improve the shelf life of chicken breast meat 66
Microencapsulation in food science and biotechnology 59
Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage 59
Proteolytic activity of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on sarcoplasmic proteins of pork lean 55
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) 53
Effect of different gamma rays doses on some biochemical properties in truffles 52
Inhibition of food-related microorganisms by Lactobacillus plantarum 52
Caratteristiche biochimiche e biologiche di estratti vegetali ottenuti da coltivazioni organiche e convenzionali 50
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 50
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 50
Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains 50
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. 49
Glucosio e nitrati nella stagionatura delle soppressate 48
Laurus nobilis: Composition of essential oil and its biological activities 48
Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic (Allium sativum L.) 48
Identification of biological parameters for monitoring the quality of olive oil mill waste waters after purification and recovery of bioactive compounds 48
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 47
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 47
Caratteristiche biochimiche e biologiche di estratti vegetali ottenuti da coltivazioni organiche e convenzionali 47
A MICRO 2D-SYSTEM AS INNOVATIVE APPROACH IN FOODOMICS 46
Active Carbohydrates. In: Postharvest Management Approaches for Maintaining Quality of Fresh Produce 46
Monitoring of sarcoplasmatic protein fraction in Napoli-type salami by Lab-on-a-chip technology 45
Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle : A preliminar study 45
Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying 45
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 44
Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles. 43
Peptide extracts of different Sardinia cheeses might exhibit antimicrobial and antifungal activity after the in vitro digestion of the products 43
Caratterizzazione microbiologica di un formaggio della tradizione irpina: il pecorino carmasciano 42
Analisi delle proteine della carne di animali di specie diversa mediante 1D e 2D-microelettroforesi 41
Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions 41
Natural compounds as antiquorum sensing agents 41
Ass's milk as a hypoallergenic food 40
Diversity of Caciocavallo cheese produced in different regions of Southern Italy 40
Preparazione di un succo di frutta a base di frutti rossi contenente Saccharomyces cerevisiae boulardii microincapsulato 40
Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy 40
Protein analysis-on-chip systems in foodomics 39
Truffles decontamination treatment by ionizing radiations 38
Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. 38
Evaluation of proteolytic activity of Staphylococci in Soppressata Molisana, a typical Southern Italy fermented sausage. 38
Gut Microbiota and Polyphenols: A Strict Connection Enhancing Human Health 37
Capacità di sviluppo e specificità del pattern proteico di parete di batteri lattici in presenza di differenti sostanze prebiotiche 35
Influenza dell'irraggiamento sull'aroma del tartufo Tuber mesentericum 35
Shelf life of fresh sausage stored under modified atmosphere 34
Attività fitasica espressa da batteri lattici e lieviti durante la fermentazione di impasti di grano tenero: uno studio 31P NMR. 33
Polyphenols Bioactive Metabolites, and Their Anti-Biofilm and Neuroprotective Potential 32
Isolation of components with antimicrobial property from the donkey milk: a preliminary study. 32
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs 31
BIOCHEMICAL CHARACTERIZATION OF DIFFERENT ECOTYPES OF APRICOT (PRUNUS ARMENIACA) CULTIVATED IN THE CAMPANIA REGION, SOUTHERN ITALY 30
Assessment of microbial content of turkey (Meleagris gallopavo) semen after cryopreservation by the pellet method 30
Evaluation microbiological and technological features of commercial baker's yeasts 30
Aspetti tecnologici e microbiologici del Pecorino Carmasciano 29
Biodiversità microbica in impasti acidi molisani 29
Studio del profilo proteico e delle caratteristiche microbiologiche di tartufi trattati con raggi gamma 29
MAP e irraggiamento: nuove tecnologie di conservazione per prodotti ittici 29
Lactobacillus rhamnosus:un potenziale probiotico dal futuro promettente 29
Proteolytic activities of Lactobacillus sakei, Lactobacillus farciminis and Lactobacillus plantarum on Pork Meat Sarcoplasmic Proteins. 29
Caratterizzazione biochimica, attività antimicrobica ed antiquorum sensing dell'estratto metanolico di noce 29
Attività antifungina espressa da batteri lattici isolati da impasti acidi 28
Use of sourdough in durum wheat breadmaking 28
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays) 28
Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region 28
Polyphenol content and antioxidant activity of two typical Brassicaeae of the Campania region, Southern Italy 28
Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana. 28
Uso di probiotici come additivi nell'alimentazione della spigola (Dicentrarchus labrax): primi risultati sperimentali 28
MICRO-CAPILLARY ELECTROPHORESIS AS A USEFUL TOOL TO STUDY BIOACTIVE PEPTIDES FROM DONKEY MILK 28
Individuazione di nuove metodologie per la conservazione del tartufo fresco. 27
Microtechnology and Nanotechnology in Food Science 27
Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. 27
Effetti della Refrigerazione PassivaTM sulla conservazione dei vegetali 27
Passive refrigeration (PRS) as innovative system for the vegetable preservation 26
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk. 26
Latte crudo e sicurezza: un binomio compatibile 26
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening 26
Evaluation of some biochemical aspects in the "Prosciutto di pecora sardo" (Sarda sheep raw ham 26
EFFETTI DELLA REFRIGERAZIONE PASSIVATM SULLA CONSERVAZIONE DEI VEGETALI 26
Analisi digitale dell' immagine di pani prodotti con differenti starter microbici e tecnologie di cottura 26
Valutazione della qualità del prodotto percepita dal consumatore mediante analisi sensoriale 25
Microbiological characteristics of raw ass's milk: manual vs. machine milking 25
Influenza di differenti modalità di confezionamento sulla shelf-life della mozzarella di bufala 25
Risk of Salmonella transmission via cryopreserved semen in turkey flocks 25
Capability of free and synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions 25
Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax) 25
Production of functional probiotic, prebiotic and synbiotic ice creams 25
Aspetti salutistici dell'olio extra-vergine d'oliva 24
Prebiotic source influences growth and biological proprties of Lactobacillus plantarum subs plantarum 24
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise 24
Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese 24
Effect of Essential Oils on Pathogenic Bacteria 24
Totale 4.222
Salva come PNG Salva come JPEG
Categoria #
all - tutte 17.399
article - articoli 9.374
book - libri 151
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.750
Totale 28.674
Salva come PNG Salva come JPEG


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
2024/20251.741 6 11 128 82 394 37 25 89 53 53 480 383
2025/20263.175 160 360 344 430 508 78 448 287 194 209 91 66
2026/2027155 155 0 0 0 0 0 0 0 0 0 0 0
Totale 5.099