IRIS
CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
EU - Europa 7.358
NA - Nord America 6.684
AS - Asia 5.219
SA - Sud America 771
AF - Africa 101
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 23
Totale 20.185
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Nazione #
US - Stati Uniti d'America 6.543
CN - Cina 2.001
SG - Singapore 1.620
IE - Irlanda 1.502
IT - Italia 1.196
UA - Ucraina 1.144
RU - Federazione Russa 883
FR - Francia 771
SE - Svezia 747
BR - Brasile 613
IN - India 359
HK - Hong Kong 357
DE - Germania 301
FI - Finlandia 289
TR - Turchia 272
VN - Vietnam 235
AT - Austria 129
GB - Regno Unito 121
CA - Canada 65
AR - Argentina 61
MX - Messico 56
ES - Italia 51
JP - Giappone 50
PK - Pakistan 47
ID - Indonesia 45
BD - Bangladesh 41
BE - Belgio 41
CZ - Repubblica Ceca 39
PL - Polonia 39
IQ - Iraq 31
NL - Olanda 31
EC - Ecuador 26
AU - Australia 25
ZA - Sudafrica 25
EU - Europa 21
KR - Corea 19
CO - Colombia 18
IR - Iran 17
PH - Filippine 17
VE - Venezuela 15
CL - Cile 14
UZ - Uzbekistan 14
DZ - Algeria 13
TN - Tunisia 13
PE - Perù 12
RO - Romania 11
AE - Emirati Arabi Uniti 10
LT - Lituania 10
SA - Arabia Saudita 10
TH - Thailandia 10
CH - Svizzera 9
MA - Marocco 9
DK - Danimarca 8
JO - Giordania 8
EG - Egitto 7
PT - Portogallo 7
KE - Kenya 6
NG - Nigeria 6
TW - Taiwan 6
PY - Paraguay 5
BB - Barbados 4
ET - Etiopia 4
GH - Ghana 4
IL - Israele 4
MY - Malesia 4
NP - Nepal 4
PS - Palestinian Territory 4
AZ - Azerbaigian 3
BA - Bosnia-Erzegovina 3
BF - Burkina Faso 3
BG - Bulgaria 3
BO - Bolivia 3
GE - Georgia 3
HN - Honduras 3
HU - Ungheria 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LK - Sri Lanka 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
UY - Uruguay 3
AO - Angola 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
CI - Costa d'Avorio 2
CY - Cipro 2
DO - Repubblica Dominicana 2
ER - Eritrea 2
GR - Grecia 2
HR - Croazia 2
IS - Islanda 2
JM - Giamaica 2
KW - Kuwait 2
LB - Libano 2
MM - Myanmar 2
OM - Oman 2
PA - Panama 2
RS - Serbia 2
SN - Senegal 2
A2 - ???statistics.table.value.countryCode.A2??? 1
Totale 20.158
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Città #
Dublin 1.499
San Jose 889
Jacksonville 798
Singapore 725
Chandler 698
Nyköping 547
Dearborn 532
Nanjing 408
Ashburn 406
Beijing 358
Hong Kong 354
Santa Clara 219
Wilmington 205
Dallas 201
Foggia 178
Princeton 166
Nanchang 154
Lauterbourg 150
The Dalles 139
San Mateo 127
Vienna 125
Ann Arbor 121
Helsinki 119
Moscow 112
New York 109
Shenyang 108
Ho Chi Minh City 89
Munich 84
Tianjin 78
Kunming 66
Hebei 65
Shanghai 63
São Paulo 61
Los Angeles 60
Bari 50
Guangzhou 50
Des Moines 47
Jiaxing 45
Redwood City 44
Zhengzhou 39
Hanoi 38
Brussels 34
Boardman 33
Hangzhou 33
Changsha 31
Jinan 31
Rome 31
Frankfurt am Main 30
Turku 29
Council Bluffs 28
Woodbridge 28
Brno 26
Chennai 24
Chicago 24
Tokyo 24
Jakarta 23
Warsaw 22
Lanzhou 21
London 20
San Severo 20
Taizhou 19
Adelaide 18
Changchun 18
Andria 17
Columbus 17
Ningbo 17
Rio de Janeiro 17
Toronto 17
Curitiba 16
Milan 16
San Francisco 16
Wuhan 16
Belo Horizonte 15
Brooklyn 15
Faisalabad 15
Hilden 14
Houston 14
Washington 14
Bordeaux 13
Brasília 13
Falkenstein 13
Martina Franca 13
Montreal 13
Orem 13
Stockholm 13
Valencia 13
Ankara 12
Baghdad 12
Mexico City 12
Padova 12
Seattle 12
Tashkent 12
Boston 11
Hillsboro 11
Norwalk 11
Salvador 11
Campinas 10
Caxias do Sul 10
Fuzhou 10
Mumbai 10
Totale 11.389
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 662
The lactic acid bacteria of fermented fruits and vegetables 324
Probiotic survival in symbiotic yogurt-like cereal-based beverage 239
Nuovo ceppo di lactobacillus 209
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 201
Nuovo ceppo di Lactobacillus 179
Small heat shock proteins characterization in a probiotic model. 179
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 175
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 173
Bacterial stressors and fresh cut production 170
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 167
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 166
Biogenic amines in wines 165
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 165
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 163
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 163
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 160
Functional Starters for Functional Yogurt 160
Autochthonous microbial resources for Apulian Nero di Troia wines. 160
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 159
β-Glucans and Synbiotic Foods 157
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 155
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 153
Abiotic Stress Responses in Lactic Acid Bacteria 150
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 150
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 149
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 149
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 146
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 146
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 146
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 145
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 144
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 144
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 143
Are consumers aware of the risks related to Biogenic Amines in food? 141
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 141
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 140
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 140
Lactobacillus plantarum strains for multifunctional oat-based foods 140
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 139
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 139
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 137
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 137
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 137
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 137
Autochthonous starter cultures and indigenous grape variety for regional wine production. 136
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 135
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 135
Microbial resources and enological significance: Opportunities and benefits 134
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 133
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 133
How probiotics face food stress: They get by with a little help 133
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 131
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 130
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 129
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 129
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 129
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 129
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 129
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 128
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 128
Essential oils as tyrosinase inhibitors: a different effect on tyrosinase of different sources. A preliminary study. 127
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 127
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 127
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 124
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 124
Abiotic Stress Responses in Lactic Acid Bacteria 123
Regulation of stress response in Lactobacillus 122
Listeria monocytogenes, biofilm formation and fresh cut produce 122
Draft genome sequence of Lactobacillus plantarum strain lp90 isolated from apulian (italy) wine 120
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study 120
CtsR (Class three stress gene Repressor) regulon in Lactobacillus plantarum. 119
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction 119
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOB 9809 116
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum 116
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). 116
Microbial starter cultures for geographical indications 115
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. 115
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability. 114
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 114
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. 112
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine 112
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines. OIV Congress, 2008, 6-9 Giugno. Verona, Italy 111
Deletion of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, oxidative stress and biofilm formation 111
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 111
Probiotic attributes of riboflavin over-producing lactic acid bacteria strains 110
Microbial terroir and food innovation: The case of yeast biodiversity in wine 110
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta 109
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines 109
Probiotic features of Lactobacillus plantarum mutant strains 108
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 107
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 106
Characterization of the CtsR stress response regulon in Lactobacillus plantarum 104
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine 103
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 103
Online monitoring of lactic acid fermentation by means of Proton-Transfer-Reaction Mass Spectrometry 102
Review:Bacterial Stressors in Minimally Processed Food 101
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins 101
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 101
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 101
Totale 14.257
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Categoria #
all - tutte 93.541
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 93.541
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021240 0 0 0 0 0 0 0 0 0 202 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
2025/20264.618 320 439 541 609 301 247 975 591 402 193 0 0
Totale 20.721