Massimo Iorizzo
Massimo Iorizzo
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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
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
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
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, L Grazia
Journal of Dairy Research 64 (2), 305-310, 1997
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
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
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
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 (8), 2299-2305, 2014
Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment
G Lustrato, G Alfano, C Belli, L Grazia, M Iorizzo, L Maiuro, F Massarella, ...
Journal of applied microbiology 95 (5), 1087-1095, 2003
Scaling‐up in industrial winemaking using low electric current as an alternative to sulfur dioxide addition
G Lustrato, G Alfano, C Belli, L Grazia, M Iorizzo, G Ranalli
Journal of applied microbiology 101 (3), 682-690, 2006
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
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)
M Iorizzo, V Macciola, B Testa, SJ Lombardi, A De Leonardis
European Food Research and Technology 238 (6), 1037-1048, 2014
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, 470, 2017
Exploring enzyme and microbial technology for the preparation of green table olives
A De Leonardis, B Testa, V Macciola, SJ Lombardi, M Iorizzo
European Food Research and Technology 242 (3), 363-370, 2016
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
Yeast autolysis in sparkling wine aging: Use of killer and sensitive Saccharomyces cerevisiae strains in co-culture
S Jane Lombardi, A De Leonardis, G Lustrato, B Testa, M Iorizzo
Recent patents on biotechnology 9 (3), 223-230, 2015
Shelf-life of Mozzarella cheese samples packaged without liquid and stored at different temperatures
R Coppola, E Sorrentino, L Cinquanta, F Rossi, M Iorizzo, L Grazia
Italian journal of food science 7 (4), 351-359, 1995
Volatile compounds in soppressata molisana style salami fermented by Lactobacillus sakei
D Luongo, I Fiume, B Giagnacovo, M Iorizzo, R Coppola
Italian Journal of Food Science (Italy), 2001
Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk
R Coppola, M Nanni, M Succi, A Sorrentino, M Iorizzo, C Chiavari, ...
La microflora lattica nella maturazione del formaggio Parmigiano Reggiano
M Nanni, R Coppola, M Iorizzo, A Sorrentino, E Sorrentino, L Grazia
Sci. Tec. Latt.-Casearia 48, 211-216, 1997
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