IRIS
CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
EU - Europa 6.638
NA - Nord America 5.527
AS - Asia 4.821
SA - Sud America 706
AF - Africa 72
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 23
Totale 17.816
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Nazione #
US - Stati Uniti d'America 5.404
CN - Cina 1.917
SG - Singapore 1.507
IE - Irlanda 1.500
IT - Italia 1.157
UA - Ucraina 1.141
SE - Svezia 744
FR - Francia 604
BR - Brasile 575
RU - Federazione Russa 439
IN - India 338
HK - Hong Kong 337
FI - Finlandia 287
DE - Germania 272
TR - Turchia 260
VN - Vietnam 158
AT - Austria 126
GB - Regno Unito 116
CA - Canada 63
AR - Argentina 52
MX - Messico 46
ES - Italia 45
JP - Giappone 44
ID - Indonesia 42
PK - Pakistan 42
BE - Belgio 40
CZ - Repubblica Ceca 39
PL - Polonia 32
BD - Bangladesh 29
NL - Olanda 27
AU - Australia 25
EC - Ecuador 23
EU - Europa 21
IQ - Iraq 20
ZA - Sudafrica 19
IR - Iran 17
KR - Corea 17
CL - Cile 13
CO - Colombia 12
PH - Filippine 12
VE - Venezuela 11
DZ - Algeria 10
LT - Lituania 10
PE - Perù 10
RO - Romania 10
TH - Thailandia 10
CH - Svizzera 9
UZ - Uzbekistan 9
DK - Danimarca 8
AE - Emirati Arabi Uniti 7
PT - Portogallo 7
SA - Arabia Saudita 7
TN - Tunisia 7
MA - Marocco 6
TW - Taiwan 6
EG - Egitto 5
JO - Giordania 5
NG - Nigeria 5
BB - Barbados 4
GH - Ghana 4
KE - Kenya 4
PS - Palestinian Territory 4
PY - Paraguay 4
BA - Bosnia-Erzegovina 3
HN - Honduras 3
IL - Israele 3
LK - Sri Lanka 3
MY - Malesia 3
NP - Nepal 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
UY - Uruguay 3
AO - Angola 2
BF - Burkina Faso 2
BG - Bulgaria 2
BN - Brunei Darussalam 2
BO - Bolivia 2
BY - Bielorussia 2
CY - Cipro 2
DO - Repubblica Dominicana 2
ER - Eritrea 2
ET - Etiopia 2
GR - Grecia 2
HR - Croazia 2
HU - Ungheria 2
IS - Islanda 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LB - Libano 2
PA - Panama 2
RS - Serbia 2
SN - Senegal 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BH - Bahrain 1
BS - Bahamas 1
CI - Costa d'Avorio 1
Totale 17.799
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Città #
Dublin 1.499
Jacksonville 798
Chandler 698
Singapore 664
Nyköping 547
Dearborn 532
Nanjing 407
Hong Kong 334
Beijing 324
Ashburn 312
Wilmington 205
Santa Clara 203
Dallas 197
Foggia 174
Princeton 166
Nanchang 154
San Mateo 127
Vienna 124
Ann Arbor 121
Helsinki 117
Shenyang 108
New York 105
The Dalles 104
Moscow 94
Munich 84
Tianjin 78
Kunming 66
Hebei 65
Ho Chi Minh City 65
Shanghai 63
Los Angeles 58
São Paulo 57
Bari 50
Guangzhou 50
Des Moines 47
Jiaxing 45
Redwood City 44
Zhengzhou 39
Brussels 33
Hangzhou 33
Boardman 32
Changsha 31
Jinan 31
Rome 30
Turku 29
Woodbridge 28
Brno 26
Hanoi 25
Jakarta 23
Chicago 22
Council Bluffs 22
Lanzhou 21
San Severo 20
London 19
Taizhou 19
Adelaide 18
Changchun 18
Tokyo 18
Warsaw 18
Andria 17
Columbus 17
Ningbo 17
Toronto 17
Curitiba 16
Brooklyn 15
Faisalabad 15
Rio de Janeiro 15
San Francisco 15
Wuhan 15
Belo Horizonte 14
Hilden 14
Washington 14
Bordeaux 13
Chennai 13
Falkenstein 13
Houston 13
Montreal 13
Ankara 12
Brasília 12
Padova 12
Seattle 12
Valencia 12
Milan 11
Norwalk 11
Stockholm 11
Boston 10
Fuzhou 10
Naples 10
San Jose 10
Stevenage 10
Caxias do Sul 9
New Delhi 9
Olomouc 9
Orange 9
Paris 9
Salvador 9
Shenzhen 9
Taranto 9
Atlanta 8
Campinas 8
Totale 9.938
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 632
The lactic acid bacteria of fermented fruits and vegetables 310
Probiotic survival in symbiotic yogurt-like cereal-based beverage 218
Nuovo ceppo di lactobacillus 199
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 176
Nuovo ceppo di Lactobacillus 168
Small heat shock proteins characterization in a probiotic model. 165
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 163
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 156
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 154
Bacterial stressors and fresh cut production 150
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 149
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 146
Biogenic amines in wines 145
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 144
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 144
Functional Starters for Functional Yogurt 143
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 142
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 141
A Fast, Reliable, and Sensitive Method for Detection and Quantification of Listeria monocytogenes and Escherichia coli O157:H7 in Ready-to-Eat Fresh-Cut Products by MPN-qPCR 140
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 139
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 138
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 136
β-Glucans and Synbiotic Foods 136
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 136
Autochthonous microbial resources for Apulian Nero di Troia wines. 135
Abiotic Stress Responses in Lactic Acid Bacteria 133
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 132
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 129
Lactobacillus plantarum strains for multifunctional oat-based foods 128
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 128
Are consumers aware of the risks related to Biogenic Amines in food? 127
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 127
Advances in wine analysis by PTR-ToF-MS: Optimization of the method and discrimination of wines from different geographical origins and fermented with different malolactic starters 127
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 127
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 126
Microbial resources and enological significance: Opportunities and benefits 126
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 126
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 124
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 124
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 124
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 122
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 122
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 122
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 121
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 121
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 121
Autochthonous starter cultures and indigenous grape variety for regional wine production. 120
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 118
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 116
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 116
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 115
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 114
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 113
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 113
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction 113
How probiotics face food stress: They get by with a little help 113
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 113
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 112
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 112
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 112
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 112
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 112
Essential oils as tyrosinase inhibitors: a different effect on tyrosinase of different sources. A preliminary study. 111
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 111
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 110
Abiotic Stress Responses in Lactic Acid Bacteria 110
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 109
The hsp16 gene of the probiotic lactobacillus acidophilus is differently regulated by single and combined stress as revealed by reverse transcription queantitative PCR (qRT-PCR). 109
Listeria monocytogenes, biofilm formation and fresh cut produce 108
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study 108
CtsR (Class three stress gene Repressor) regulon in Lactobacillus plantarum. 107
Draft genome sequence of Lactobacillus plantarum strain lp90 isolated from apulian (italy) wine 106
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOB 9809 105
Microbial starter cultures for geographical indications 105
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines. OIV Congress, 2008, 6-9 Giugno. Verona, Italy 103
Regulation of stress response in Lactobacillus 103
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines 102
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. 101
Deletion of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, oxidative stress and biofilm formation 101
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta 100
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 100
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine 100
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 100
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability. 99
Probiotic attributes of riboflavin over-producing lactic acid bacteria strains 99
Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis in Lactobacillus plantarum WCFS1 during passage through an in vitro human gastro intestinal tract model. 98
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine 98
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 97
Microbial terroir and food innovation: The case of yeast biodiversity in wine 97
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 95
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 95
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum 94
Characterization of the CtsR stress response regulon in Lactobacillus plantarum 93
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins 93
Online monitoring of lactic acid fermentation by means of Proton-Transfer-Reaction Mass Spectrometry 93
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds 92
Transdisciplinarity and Microbiology Education 91
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 91
Horizontal Gene Transfer in gut:is it a risk?. 90
Totale 12.790
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Categoria #
all - tutte 88.731
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 88.731
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021794 0 0 0 0 0 64 209 79 202 202 23 15
2021/20221.078 153 8 45 53 60 40 43 83 140 155 46 252
2022/20233.748 343 170 199 198 191 334 23 321 1.729 43 104 93
2023/2024700 96 47 51 24 51 156 24 72 10 25 16 128
2024/20253.106 140 16 77 167 193 429 290 169 838 132 307 348
2025/20262.249 320 439 541 609 301 39 0 0 0 0 0 0
Totale 18.352