CNR Institutional Research Information System

CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
AS - Asia 1.388
NA - Nord America 641
EU - Europa 527
SA - Sud America 233
AF - Africa 34
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.830
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Nazione #
US - Stati Uniti d'America 601
SG - Singapore 576
CN - Cina 316
IT - Italia 247
HK - Hong Kong 223
BR - Brasile 190
VN - Vietnam 95
FI - Finlandia 54
KR - Corea 53
GB - Regno Unito 44
FR - Francia 43
NL - Olanda 41
DE - Germania 27
IN - India 23
JP - Giappone 21
MX - Messico 19
AT - Austria 16
CA - Canada 15
ES - Italia 15
PL - Polonia 14
TR - Turchia 13
ZA - Sudafrica 13
AR - Argentina 12
BD - Bangladesh 11
EC - Ecuador 10
ID - Indonesia 10
IL - Israele 10
PK - Pakistan 8
SE - Svezia 8
VE - Venezuela 8
DZ - Algeria 6
IQ - Iraq 5
MA - Marocco 5
AU - Australia 4
KE - Kenya 4
PY - Paraguay 4
UZ - Uzbekistan 4
CO - Colombia 3
EG - Egitto 3
PH - Filippine 3
TH - Thailandia 3
UY - Uruguay 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BB - Barbados 2
CH - Svizzera 2
CL - Cile 2
CZ - Repubblica Ceca 2
GE - Georgia 2
GR - Grecia 2
IE - Irlanda 2
LT - Lituania 2
NZ - Nuova Zelanda 2
PA - Panama 2
RU - Federazione Russa 2
AZ - Azerbaigian 1
BW - Botswana 1
DO - Repubblica Dominicana 1
GD - Grenada 1
IR - Iran 1
JO - Giordania 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LB - Libano 1
LK - Sri Lanka 1
MY - Malesia 1
NG - Nigeria 1
PE - Perù 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
UA - Ucraina 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 2.830
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Città #
Singapore 396
Hong Kong 223
Hefei 134
Santa Clara 122
Beijing 98
Ashburn 80
Seoul 52
San Jose 51
Los Angeles 48
Ho Chi Minh City 30
Dallas 29
Lappeenranta 27
Hanoi 19
New York 19
Helsinki 16
São Paulo 16
Perugia 12
Milan 11
Turku 11
Vienna 11
Council Bluffs 10
Johannesburg 10
Paris 10
Southampton 10
Bari 9
Bengaluru 9
Denver 9
Nuremberg 9
Poplar 9
Potenza 9
Buffalo 8
Lecce 8
Minamishinagawa 8
Stockholm 8
Tokyo 8
Verona 8
Warsaw 8
Boardman 7
Cavallino 7
Rio de Janeiro 7
Bitonto 6
Manchester 6
Mexico City 6
Munich 6
Querétaro 6
Sala Baganza 6
San Francisco 6
Amsterdam 5
Biên Hòa 5
Boston 5
Da Nang 5
Haiphong 5
Messina 5
Montreal 5
Naples 5
San Gregorio di Catania 5
Aracaju 4
Bologna 4
Brooklyn 4
Chennai 4
Curitiba 4
Falkenstein 4
Frankfurt am Main 4
Guayaquil 4
Houston 4
Kobe 4
Lauterbourg 4
Nairobi 4
Orem 4
Phoenix 4
Tashkent 4
Toronto 4
Belo Horizonte 3
Biassono 3
Buenos Aires 3
Bắc Ninh 3
Desio 3
Dhaka 3
Elk Grove Village 3
Genoa 3
Guarulhos 3
Istanbul 3
Karachi 3
London 3
Madrid 3
Ninh Bình 3
Seattle 3
Sobótka 3
São Luís 3
Tangier 3
Todi 3
Ahmedabad 2
Altamura 2
Asunción 2
Athens 2
Atlanta 2
Augusta 2
Baghdad 2
Bangkok 2
Batna City 2
Totale 1.802
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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 121
A cryopreservation protocol of microbial consortia from Apulian table olives 116
EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages 102
Establishment of the ITEM culture collection backup and development of the related disaster recovery plan 83
Cryopreservation of microbial consortia isolated from Apulian table olives: Effects on vitality and functional potential 76
Botrytis Cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest 69
CRYOPRESERVATION AND REVITALIZATION OF MICROBIAL CONSORTIA ISOLATED FROM APULIAN TABLE OLIVES 66
MAINTENANCE OF MICROBIAL CONSORTIA FROM SALAMI: A CASE STUDY ON THE IMPACT OF CRYOPRESERVATION 65
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling 63
Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications 60
A Glimpse into Plant-based Fermented Products Alternative to Animal Based Products: Formulation, Processing, Health Benefits 60
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 58
Non-invasive VOCs detection to monitor the gut microbiota metabolism in-vitro 58
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 54
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest 53
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 53
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS 52
Microbial Resources and Sparkling Wine Differentiation: State of the Arts 51
Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview 51
Probiotic Lactiplantibacillus plantarum strains showing anti-Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest 50
Microbial resources, innovation and fermented foods: echoes from PIMENTO COST Action and different Italian NRRP project activities 47
Yeast encapsulation and sparkling wines production 47
Health benefits and risks of fermented foods—the PIMENTO initiative 46
Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains 46
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) 44
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines 44
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations 44
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 42
Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety 42
Ecofriendly preservation for fresh-cut apples: The design of a hurdle approach combining microwave heating, organic acids dipping, and packaging 41
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study 40
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin 37
Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity 36
Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains 35
Eukaryotic microorganisms in fermented products: between tradition and innovation 35
Autochthonous biological resources for the production of regional craft beers: Exploring possible contributions of cereals, hops, microbes, and other ingredients 34
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 34
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] 34
A non-targeted metabolomic approach for the characterization of chemical profile of sparkling wines produced using autochthonous yeast strains 33
MICRORGANISMI DEL PROCESSO FERMENTATIVO: ASPETTI ECOLOGICI 32
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study 31
Yeast Encapsulation and Sparkling Wines Production. 31
Il concetto di 'cross-over' applicato alla microbiologia enologica: lieviti e batteri da vitigni autoctoni come risorse per l'innovazione in altre filiere agroalimentari 30
Pesticide residues and fermentation stuck in wine: new field-base evidences indicate the urgent need of tailored regulations. 29
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 28
Emerging evidence on the potential of PTR-MS as rapid, direct and high-sensitivity sensors to promote innovation in the fermented beverages sector 27
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 26
Nutrient and phytochemical composition of rocket and cabbage microgreens grown under varying potassium regimes 26
Autochthonous yeasts: a microbiological tool to exalt the quality of the Apulian sparkling wine 26
Editorial: Microbial-based solutions to reduce contaminants in foods and beverages 24
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages 24
Editorial: Microbiological safety of foods 23
Molecular chaperone function of three small heat-shock proteins from a model probiotic species 23
Climate Changes and Food Quality: the Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. 23
Unlocking the potential of Metschnikowia pulcherrima: a dive into the genomic and safety characterization of four plant-associated strains 23
Sourdough Microbiota Diversity in Southern Europe 23
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 21
Cryopreservation of fermented olives microbiomes: Viability, functional and taxonomic stability after long-term storage 20
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 20
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 20
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages 20
Microbial-based Biocontrol Solutions for Fruits and Vegetables: Recent Insight, Patents, and Innovative Trends 20
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Microbial biocontrol as an alternative to synthetic fungicides: Boundaries between pre-and postharvest applications on vegetables and fruits 19
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential 19
Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for a Correct Management of This High-Value Product 19
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence 18
Metabolomics based on mass spectrometry for the evaluation of the impact of autochthonous yeast strains on the volatolomic and chemical profiles of sparkling wines 18
Analysis of the chemical profile of sparkling wines fermented with autochthonous yeast strains using a non-targeted metabolomic approach. 18
Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum 18
How probiotics face food stress: They get by with a little help 18
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 17
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation 17
Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries 17
Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing 16
Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0 16
New insights into the long-term preservation of microbial communities associated with Apulian table olives 16
Wine microbial diversity and cross-over applications: emerging results and future perspectives 16
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli 16
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin 15
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 15
Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach 15
Prunus Mahaleb Fruit Fermentation for New Functional Foods and Beverages 15
Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae 14
Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum: a novel mixed starter culture for wine industrial production 13
Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions 13
Microbial resources, fermentation and reduction of negative externalities in food systems: Patterns toward sustainability and resilience 13
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review 13
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients 11
From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix 11
An innovative approach for probiotics and postbiotics-based antimicrobial packaging systems: design, characterization, and benefit for food application 10
Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains 10
Comparative Proteomic Analysis of Lactobacillus plantarum WCFS1 and ΔctsR Mutant Strains Under Physiological and Heat Stress Conditions 5
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Biotechnological Applications of Sourdough Lactic Acid Bacteria: A Source for Vitamins Fortification and Exopolysaccharides Improvement 1
Totale 3.165
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Categoria #
all - tutte 10.295
article - articoli 7.873
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 626
Totale 18.794
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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
2025/20261.757 176 227 168 354 580 153 99 0 0 0 0 0
Totale 3.165