IRIS
CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
EU - Europa 7.376
NA - Nord America 6.977
AS - Asia 5.249
SA - Sud America 773
AF - Africa 101
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 23
Totale 20.529
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Nazione #
US - Stati Uniti d'America 6.826
CN - Cina 2.018
SG - Singapore 1.626
IE - Irlanda 1.502
IT - Italia 1.211
UA - Ucraina 1.144
RU - Federazione Russa 883
FR - Francia 771
SE - Svezia 747
BR - Brasile 614
HK - Hong Kong 360
IN - India 359
DE - Germania 301
FI - Finlandia 289
TR - Turchia 272
VN - Vietnam 237
AT - Austria 129
GB - Regno Unito 122
CA - Canada 67
AR - Argentina 61
MX - Messico 58
ES - Italia 51
JP - Giappone 50
PK - Pakistan 47
ID - Indonesia 46
BD - Bangladesh 41
BE - Belgio 41
CZ - Repubblica Ceca 39
PL - Polonia 39
NL - Olanda 32
IQ - Iraq 31
EC - Ecuador 27
AU - Australia 26
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
SA - Arabia Saudita 11
AE - Emirati Arabi Uniti 10
CH - Svizzera 10
LT - Lituania 10
TH - Thailandia 10
MA - Marocco 9
DK - Danimarca 8
JO - Giordania 8
EG - Egitto 7
PT - Portogallo 7
KE - Kenya 6
NG - Nigeria 6
TW - Taiwan 6
HN - Honduras 5
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
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
CR - Costa Rica 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
NI - Nicaragua 2
OM - Oman 2
PA - Panama 2
RS - Serbia 2
Totale 20.499
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Città #
Dublin 1.499
San Jose 1.102
Jacksonville 798
Singapore 726
Chandler 698
Nyköping 547
Dearborn 532
Ashburn 411
Nanjing 408
Beijing 360
Hong Kong 357
Santa Clara 225
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 112
Shenyang 108
Ho Chi Minh City 91
Munich 84
Tianjin 78
Kunming 66
Hebei 65
Shanghai 63
Los Angeles 62
São Paulo 61
Bari 51
Guangzhou 50
Des Moines 47
Jiaxing 45
Redwood City 44
Zhengzhou 39
Hanoi 38
Boardman 35
Brussels 34
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
Columbus 18
Andria 17
Brooklyn 17
Ningbo 17
Rio de Janeiro 17
Toronto 17
Curitiba 16
Milan 16
San Francisco 16
Wuhan 16
Belo Horizonte 15
Faisalabad 15
Orem 15
Hilden 14
Houston 14
Mexico City 14
Montreal 14
Washington 14
Bordeaux 13
Brasília 13
Falkenstein 13
Martina Franca 13
Stockholm 13
Valencia 13
Ankara 12
Baghdad 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 11.637
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 667
The lactic acid bacteria of fermented fruits and vegetables 325
Probiotic survival in symbiotic yogurt-like cereal-based beverage 241
Nuovo ceppo di lactobacillus 212
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 203
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 185
Nuovo ceppo di Lactobacillus 181
Small heat shock proteins characterization in a probiotic model. 181
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 176
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 175
Bacterial stressors and fresh cut production 173
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 169
Biogenic amines in wines 168
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 167
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 167
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 166
Functional Starters for Functional Yogurt 164
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 162
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 162
Autochthonous microbial resources for Apulian Nero di Troia wines. 162
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 159
β-Glucans and Synbiotic Foods 158
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 154
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 153
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 153
Abiotic Stress Responses in Lactic Acid Bacteria 152
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 151
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 150
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 149
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 148
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 147
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 147
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 146
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 146
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 145
Are consumers aware of the risks related to Biogenic Amines in food? 144
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 144
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 143
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 142
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 142
Lactobacillus plantarum strains for multifunctional oat-based foods 141
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 140
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 139
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 139
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 138
Autochthonous starter cultures and indigenous grape variety for regional wine production. 137
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 136
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 136
Microbial resources and enological significance: Opportunities and benefits 136
How probiotics face food stress: They get by with a little help 136
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 135
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 134
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 134
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 132
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 132
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 131
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 131
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 131
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 131
Essential oils as tyrosinase inhibitors: a different effect on tyrosinase of different sources. A preliminary study. 130
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 129
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 129
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 129
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 129
Abiotic Stress Responses in Lactic Acid Bacteria 126
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 125
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 125
Regulation of stress response in Lactobacillus 124
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. 124
Draft genome sequence of Lactobacillus plantarum strain lp90 isolated from apulian (italy) wine 124
Listeria monocytogenes, biofilm formation and fresh cut produce 123
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study 122
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 117
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum 117
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability. 117
Microbial starter cultures for geographical indications 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
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 114
Microbial terroir and food innovation: The case of yeast biodiversity in wine 113
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines. OIV Congress, 2008, 6-9 Giugno. Verona, Italy 112
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. 112
Deletion of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, oxidative stress and biofilm formation 112
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 112
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine 112
Probiotic attributes of riboflavin over-producing lactic acid bacteria strains 111
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines 111
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta 110
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 110
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 110
Probiotic features of Lactobacillus plantarum mutant strains 109
Characterization of the CtsR stress response regulon in Lactobacillus plantarum 107
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 107
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 106
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine 104
Review:Bacterial Stressors in Minimally Processed Food 103
Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis. 102
Online monitoring of lactic acid fermentation by means of Proton-Transfer-Reaction Mass Spectrometry 102
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 102
Totale 14.489
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Categoria #
all - tutte 97.628
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 97.628
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202115 0 0 0 0 0 0 0 0 0 0 0 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
2025/20264.962 320 439 541 609 301 247 975 591 402 314 120 103
Totale 21.065