CNR Institutional Research Information System

CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
AS - Asia 1.799
NA - Nord America 997
EU - Europa 802
SA - Sud America 250
AF - Africa 46
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.903
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Nazione #
US - Stati Uniti d'America 937
SG - Singapore 689
CN - Cina 409
IT - Italia 358
HK - Hong Kong 253
BR - Brasile 201
VN - Vietnam 156
FR - Francia 135
JP - Giappone 81
FI - Finlandia 68
GB - Regno Unito 58
KR - Corea 54
NL - Olanda 53
DE - Germania 33
IN - India 33
CA - Canada 29
BD - Bangladesh 28
MX - Messico 23
AT - Austria 20
ES - Italia 17
ZA - Sudafrica 17
TR - Turchia 16
AR - Argentina 15
PL - Polonia 14
PK - Pakistan 13
ID - Indonesia 12
IL - Israele 11
EC - Ecuador 10
IQ - Iraq 9
SE - Svezia 9
MA - Marocco 8
VE - Venezuela 8
AU - Australia 6
DZ - Algeria 6
KE - Kenya 5
MY - Malesia 5
PH - Filippine 5
UZ - Uzbekistan 5
CO - Colombia 4
EG - Egitto 4
PY - Paraguay 4
RU - Federazione Russa 4
UA - Ucraina 4
UY - Uruguay 4
AL - Albania 3
CH - Svizzera 3
CL - Cile 3
CZ - Repubblica Ceca 3
DK - Danimarca 3
GR - Grecia 3
IE - Irlanda 3
TH - Thailandia 3
AE - Emirati Arabi Uniti 2
BB - Barbados 2
GE - Georgia 2
HN - Honduras 2
KG - Kirghizistan 2
LT - Lituania 2
LV - Lettonia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
OM - Oman 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
AO - Angola 1
AZ - Azerbaigian 1
BW - Botswana 1
CI - Costa d'Avorio 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GD - Grenada 1
HR - Croazia 1
IR - Iran 1
JO - Giordania 1
KZ - Kazakistan 1
LB - Libano 1
LK - Sri Lanka 1
NO - Norvegia 1
PE - Perù 1
PS - Palestinian Territory 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
SA - Arabia Saudita 1
TN - Tunisia 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 3.903
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Città #
Singapore 446
Hong Kong 250
San Jose 201
Hefei 134
Santa Clara 130
Beijing 109
Ashburn 101
Lauterbourg 86
Los Angeles 70
Tokyo 67
Ho Chi Minh City 56
Seoul 52
Lappeenranta 40
Council Bluffs 33
Dallas 32
New York 29
Hanoi 25
São Paulo 20
Milan 18
Genoa 17
Helsinki 17
Bari 15
Naples 15
Vienna 14
Johannesburg 13
Paris 13
Perugia 13
Amsterdam 11
Buffalo 11
Turku 11
Montreal 10
Nuremberg 10
Orem 10
Southampton 10
Bengaluru 9
Denver 9
Haiphong 9
Manchester 9
Mexico City 9
Poplar 9
Potenza 9
Stockholm 9
Verona 9
Boardman 8
Da Nang 8
Lecce 8
Minamishinagawa 8
Warsaw 8
Bitonto 7
Bologna 7
Cavallino 7
Chennai 7
Elk Grove Village 7
Frankfurt am Main 7
Rio de Janeiro 7
Rome 7
Biên Hòa 6
London 6
Modena 6
Munich 6
Pietragalla 6
Querétaro 6
Sala Baganza 6
San Francisco 6
Toronto 6
Boston 5
City of London 5
Houston 5
Istanbul 5
Messina 5
Nairobi 5
San Gregorio di Catania 5
Tashkent 5
Aracaju 4
Baghdad 4
Brooklyn 4
Bắc Ninh 4
Charlotte 4
Curitiba 4
Falkenstein 4
Guayaquil 4
Kobe 4
Kuala Lumpur 4
Madrid 4
Phoenix 4
Reggio Emilia 4
Shanghai 4
Atlanta 3
Belo Horizonte 3
Biassono 3
Brisbane 3
Buenos Aires 3
Campinas 3
Casablanca 3
Changsha 3
Copenhagen 3
Desio 3
Dhaka 3
Fortaleza 3
Guarulhos 3
Totale 2.455
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Nome #
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications 134
A cryopreservation protocol of microbial consortia from Apulian table olives 131
Establishment of the ITEM culture collection backup and development of the related disaster recovery plan 113
EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages 109
Cryopreservation of microbial consortia isolated from Apulian table olives: Effects on vitality and functional potential 99
MAINTENANCE OF MICROBIAL CONSORTIA FROM SALAMI: A CASE STUDY ON THE IMPACT OF CRYOPRESERVATION 86
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 82
CRYOPRESERVATION AND REVITALIZATION OF MICROBIAL CONSORTIA ISOLATED FROM APULIAN TABLE OLIVES 81
A Glimpse into Plant-based Fermented Products Alternative to Animal Based Products: Formulation, Processing, Health Benefits 79
Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications 75
Botrytis Cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest 73
Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview 73
Ecofriendly preservation for fresh-cut apples: The design of a hurdle approach combining microwave heating, organic acids dipping, and packaging 72
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling 70
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 69
Non-invasive VOCs detection to monitor the gut microbiota metabolism in-vitro 66
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 64
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 63
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin 62
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 59
Health benefits and risks of fermented foods—the PIMENTO initiative 59
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest 59
Yeast encapsulation and sparkling wines production 58
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study 58
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS 57
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity 57
Microbial resources, innovation and fermented foods: echoes from PIMENTO COST Action and different Italian NRRP project activities 55
Cryopreservation of fermented olives microbiomes: Viability, functional and taxonomic stability after long-term storage 54
Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety 52
Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains 52
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations 51
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) 50
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines 50
Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains 47
Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity 46
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 45
MICRORGANISMI DEL PROCESSO FERMENTATIVO: ASPETTI ECOLOGICI 45
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 44
Eukaryotic microorganisms in fermented products: between tradition and innovation 44
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage 43
Unlocking the potential of Metschnikowia pulcherrima: a dive into the genomic and safety characterization of four plant-associated strains 41
Yeast Encapsulation and Sparkling Wines Production. 40
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 39
New insights into the long-term preservation of microbial communities associated with Apulian table olives 39
Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing 38
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study 38
Nutrient and phytochemical composition of rocket and cabbage microgreens grown under varying potassium regimes 38
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044] 38
Pesticide residues and fermentation stuck in wine: new field-base evidences indicate the urgent need of tailored regulations. 37
Screening of lactic acid bacteria for the bio-control of Botrytis cinerea and the potential of Lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit 36
Emerging evidence on the potential of PTR-MS as rapid, direct and high-sensitivity sensors to promote innovation in the fermented beverages sector 35
Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems 34
Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance 34
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 34
Editorial: Microbial-based solutions to reduce contaminants in foods and beverages 33
Editorial: Microbiological safety of foods 32
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages 32
Molecular chaperone function of three small heat-shock proteins from a model probiotic species 31
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 31
Sourdough Microbiota Diversity in Southern Europe 31
Autochthonous yeasts: a microbiological tool to exalt the quality of the Apulian sparkling wine 30
Cryopreservation of fermented table olives microbiomes: an integrative case study on viability, functional stability, and biobanking applications 29
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomycesas a Case-Study 29
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review 29
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin 28
Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains 28
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients 28
Microbial biocontrol as an alternative to synthetic fungicides: Boundaries between pre-and postharvest applications on vegetables and fruits 27
Climate Changes and Food Quality: the Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. 27
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential 27
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages 27
Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions 27
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence 26
Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach 26
An innovative approach for probiotics and postbiotics-based antimicrobial packaging systems: design, characterization, and benefit for food application 25
How probiotics face food stress: They get by with a little help 25
Analysis of the chemical profile of sparkling wines fermented with autochthonous yeast strains using a non-targeted metabolomic approach. 24
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli 24
Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum: a novel mixed starter culture for wine industrial production 23
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation 23
Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum 23
Microbial-based Biocontrol Solutions for Fruits and Vegetables: Recent Insight, Patents, and Innovative Trends 23
Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for a Correct Management of This High-Value Product 23
Prunus Mahaleb Fruit Fermentation for New Functional Foods and Beverages 23
Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries 23
Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0 22
Metabolomics based on mass spectrometry for the evaluation of the impact of autochthonous yeast strains on the volatolomic and chemical profiles of sparkling wines 22
Wine microbial diversity and cross-over applications: emerging results and future perspectives 21
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 20
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 20
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Microbial resources, fermentation and reduction of negative externalities in food systems: Patterns toward sustainability and resilience 20
Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae 20
From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix 18
Comparative Proteomic Analysis of Lactobacillus plantarum WCFS1 and ΔctsR Mutant Strains Under Physiological and Heat Stress Conditions 10
Biotechnological Applications of Sourdough Lactic Acid Bacteria: A Source for Vitamins Fortification and Exopolysaccharides Improvement 6
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Totale 4.244
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Categoria #
all - tutte 12.496
article - articoli 9.568
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 746
Totale 22.810
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202438 0 0 0 0 0 0 0 0 0 5 22 11
2024/20251.370 11 5 113 132 195 66 51 126 32 75 309 255
2025/20262.836 176 227 168 354 580 153 486 142 182 247 121 0
Totale 4.244