| Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage R Coppola, M Iorizzo, R Saotta, E Sorrentino, L Grazia Food Microbiology 14 (1), 47-53, 1997 | 150 | 1997 |
| Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening R Coppola, M Nanni, M Iorizzo, A Sorrentino, E Sorrentino, C Chiavari, ... Le Lait 80 (5), 479-490, 2000 | 110 | 2000 |
| Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage R Coppola, B Giagnacovo, M Iorizzo, L Grazia Food Microbiology 15 (3), 347-353, 1998 | 110 | 1998 |
| Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release M Iorizzo, B Testa, SJ Lombardi, A García-Ruiz, C Muñoz-González, ... Lwt 73, 557-566, 2016 | 101 | 2016 |
| Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese R COPPOLA, M NANNI, M IORIZZO, A SORRENTINO, E SORRENTINO, ... Journal of Dairy Research 64 (2), 305-310, 1997 | 89 | 1997 |
| Effective assay for olive vinegar production from olive oil mill wastewaters A De Leonardis, V Macciola, M Iorizzo, SJ Lombardi, F Lopez, E Marconi Food chemistry 240, 437-440, 2018 | 55 | 2018 |
| Effects of low electric treatment on yeast microflora G Ranalli, M Iorizzo, G Lustrato, E Zanardini, L Grazia Journal of Applied Microbiology 93 (5), 877-883, 2002 | 52 | 2002 |
| Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG A Cozzolino, F Vergalito, P Tremonte, M Iorizzo, SJ Lombardi, ... Microorganisms 8 (2), 189, 2020 | 51 | 2020 |
| Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains M Iorizzo, SJ Lombardi, S Ganassi, B Testa, M Ianiro, F Letizia, M Succi, ... Antibiotics 9 (5), 262, 2020 | 46 | 2020 |
| Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region L Muccillo, A Gambuti, L Frusciante, M Iorizzo, L Moio, K Raieta, A Rinaldi, ... Food chemistry 143, 506-513, 2014 | 44 | 2014 |
| Detection of antilisterial activity of 3-phenyllactic acid using Listeria innocua as a model E Sorrentino, P Tremonte, M Succi, M Iorizzo, G Pannella, SJ Lombardi, ... Frontiers in microbiology 9, 353284, 2018 | 42 | 2018 |
| Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise R Coppola, M Succi, E Sorrentino, M Iorizzo, L Grazia Le Lait 83 (3), 211-222, 2003 | 41 | 2003 |
| Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process B Testa, SJ Lombardi, E Macciola, M Succi, P Tremonte, M Iorizzo Heliyon 5 (5), 2019 | 39 | 2019 |
| Biodiversity of Lactobacillus plantarum from traditional Italian wines B Testa, SJ Lombardi, P Tremonte, M Succi, L Tipaldi, G Pannella, ... World Journal of Microbiology and Biotechnology 30, 2299-2305, 2014 | 39 | 2014 |
| Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health M Iorizzo, G Albanese, F Letizia, B Testa, P Tremonte, F Vergalito, ... Microorganisms 10 (2), 463, 2022 | 36 | 2022 |
| Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health M Iorizzo, B Testa, SJ Lombardi, S Ganassi, M Ianiro, F Letizia, M Succi, ... Antibiotics 9 (8), 442, 2020 | 35 | 2020 |
| Sub-optimal pH preadaptation improves the survival of Lactobacillus plantarum strains and the malic acid consumption in wine-like medium M Succi, G Pannella, P Tremonte, L Tipaldi, R Coppola, M Iorizzo, ... Frontiers in Microbiology 8, 251445, 2017 | 35 | 2017 |
| Potential Application of Apilactobacillus kunkeei for Human Use: Evaluation of Probiotic and Functional Properties F Vergalito, B Testa, A Cozzolino, F Letizia, M Succi, SJ Lombardi, ... Foods 9 (11), 1535, 2020 | 32 | 2020 |
| Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine SJ Lombardi, G Pannella, M Iorizzo, B Testa, M Succi, P Tremonte, ... Microorganisms 8 (4), 516, 2020 | 32 | 2020 |
| Technological potential of Lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability M Iorizzo, SJ Lombardi, V Macciola, B Testa, G Lustrato, F Lopez, ... The Scientific World Journal 2016, 2016 | 32 | 2016 |
