IRIS
CAPOZZI, VITTORIO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 5.893
NA - Nord America 4.594
AS - Asia 2.838
SA - Sud America 86
AF - Africa 39
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 22
Totale 13.500
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.539
CN - Cina 1.724
IE - Irlanda 1.498
UA - Ucraina 1.135
IT - Italia 1.095
SE - Svezia 734
FR - Francia 601
IN - India 306
SG - Singapore 265
TR - Turchia 244
FI - Finlandia 236
DE - Germania 187
HK - Hong Kong 146
AT - Austria 123
GB - Regno Unito 84
BR - Brasile 43
BE - Belgio 36
ES - Italia 36
CZ - Repubblica Ceca 35
ID - Indonesia 32
CA - Canada 31
AU - Australia 25
JP - Giappone 22
MX - Messico 22
EU - Europa 21
RU - Federazione Russa 17
IR - Iran 16
NL - Olanda 16
PK - Pakistan 16
KR - Corea 15
AR - Argentina 14
PL - Polonia 14
PH - Filippine 12
CL - Cile 10
RO - Romania 10
TH - Thailandia 10
ZA - Sudafrica 9
PE - Perù 8
VN - Vietnam 8
CH - Svizzera 7
PT - Portogallo 7
EC - Ecuador 6
CO - Colombia 5
DK - Danimarca 5
DZ - Algeria 5
NG - Nigeria 5
TN - Tunisia 5
TW - Taiwan 5
GH - Ghana 4
LK - Sri Lanka 3
LT - Lituania 3
MY - Malesia 3
NZ - Nuova Zelanda 3
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BG - Bulgaria 2
EG - Egitto 2
ER - Eritrea 2
ET - Etiopia 2
GR - Grecia 2
HR - Croazia 2
IS - Islanda 2
KG - Kirghizistan 2
MA - Marocco 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
BD - Bangladesh 1
BN - Brunei Darussalam 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
IL - Israele 1
JO - Giordania 1
KE - Kenya 1
KW - Kuwait 1
ME - Montenegro 1
NP - Nepal 1
PA - Panama 1
PS - Palestinian Territory 1
SI - Slovenia 1
Totale 13.500
Salva come PNG Salva come JPEG
Città #
Dublin 1.497
Jacksonville 798
Chandler 697
Nyköping 547
Dearborn 532
Nanjing 407
Wilmington 205
Santa Clara 187
Beijing 185
Foggia 174
Princeton 166
Singapore 162
Nanchang 154
Hong Kong 143
San Mateo 127
Vienna 122
Ann Arbor 121
Ashburn 115
Shenyang 108
Helsinki 95
New York 87
Tianjin 78
Kunming 66
Hebei 65
Shanghai 63
Guangzhou 50
Des Moines 47
Bari 46
Jiaxing 45
Redwood City 44
Zhengzhou 39
Los Angeles 36
Hangzhou 33
Changsha 31
Jinan 31
Boardman 30
Brussels 30
Woodbridge 28
Brno 26
Rome 26
Munich 24
Lanzhou 21
San Severo 20
Taizhou 19
Adelaide 18
Changchun 18
Jakarta 18
Andria 17
Ningbo 17
Chicago 16
Wuhan 15
Hilden 14
Washington 14
Bordeaux 13
Houston 12
London 12
Padova 12
Milan 11
Norwalk 11
Valencia 11
Fuzhou 10
Stevenage 10
Orange 9
Taranto 9
Toronto 9
Orta Nova 8
Paris 8
Shenzhen 8
Ankara 7
Hefei 7
Modena 7
Noicattaro 7
Olomouc 7
Pune 7
Seattle 7
Turin 7
Bergamo 6
Cape Town 6
Centro 6
Hanover 6
Napoli 6
Osnabrück 6
San Giovanni Rotondo 6
Teramo 6
Wageningen 6
Auburn Hills 5
Bengaluru 5
Dolo 5
Dong Nai 5
Falls Church 5
Islamabad 5
New Delhi 5
Palermo 5
Parma 5
Reggio Calabria 5
Saint Petersburg 5
San Jose 5
Torino 5
Bologna 4
Campina Grande 4
Totale 8.010
Salva come PNG Salva come JPEG
Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 579
The lactic acid bacteria of fermented fruits and vegetables 287
Nuovo ceppo di lactobacillus 174
Probiotic survival in symbiotic yogurt-like cereal-based beverage 163
Small heat shock proteins characterization in a probiotic model. 143
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 142
Nuovo ceppo di Lactobacillus 142
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 136
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 132
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 131
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 120
Functional Starters for Functional Yogurt 118
Biogenic amines in wines 116
β-Glucans and Synbiotic Foods 116
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 114
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 113
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 113
Bacterial stressors and fresh cut production 112
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 112
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 111
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 110
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 108
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 107
Lactobacillus plantarum strains for multifunctional oat-based foods 107
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 106
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 106
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 106
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 105
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 104
Autochthonous microbial resources for Apulian Nero di Troia wines. 103
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 103
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 100
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 99
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 97
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 97
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 96
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 95
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 95
Microbial resources and enological significance: Opportunities and benefits 95
Are consumers aware of the risks related to Biogenic Amines in food? 94
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 93
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 92
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 91
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 91
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 90
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 90
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 90
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 90
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study 90
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 89
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 89
Listeria monocytogenes, biofilm formation and fresh cut produce 89
Autochthonous starter cultures and indigenous grape variety for regional wine production. 89
Abiotic Stress Responses in Lactic Acid Bacteria 89
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 89
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 88
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 88
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 87
Deletion of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, oxidative stress and biofilm formation 87
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOB 9809 86
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. 86
CtsR (Class three stress gene Repressor) regulon in Lactobacillus plantarum. 86
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 86
Draft genome sequence of Lactobacillus plantarum strain lp90 isolated from apulian (italy) wine 86
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines. OIV Congress, 2008, 6-9 Giugno. Verona, Italy 84
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 84
Microbial starter cultures for geographical indications 84
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta 83
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 83
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 83
How probiotics face food stress: They get by with a little help 83
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). 83
Regulation of stress response in Lactobacillus 82
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 82
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 81
Abiotic Stress Responses in Lactic Acid Bacteria 81
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 81
Characterization of the CtsR stress response regulon in Lactobacillus plantarum 80
Essential oils as tyrosinase inhibitors: a different effect on tyrosinase of different sources. A preliminary study. 80
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 80
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 80
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 78
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum 77
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability. 77
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. 76
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 76
Horizontal Gene Transfer in gut:is it a risk?. 75
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine 75
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction 75
Sulphite stress induce small heat shock genes in wine Lactobacillus plantarum 74
Transdisciplinarity and Microbiology Education 74
Microbial terroir and food innovation: The case of yeast biodiversity in wine 74
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine 74
Review:Bacterial Stressors in Minimally Processed Food 72
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 72
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 72
Oenococcus oeni strains isolated from typical southern italian wines: i) genetic characterization and biodiversity and ii) biogenic amines production 71
Probiotic features of Lactobacillus plantarum mutant strains 70
Intraspecific riboflavin overproduction variability in lactic acid bacteria 70
Regulation, overexpression and knockout of three genes encoding for three small heat shock proteins in Lactobacillus plantarum 70
Totale 10.134
Salva come PNG Salva come JPEG
Categoria #
all - tutte 63.809
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 63.809
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020981 0 0 0 0 0 0 353 41 228 60 257 42
2020/20211.465 215 27 190 30 209 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
2024/20251.035 140 16 77 167 194 432 9 0 0 0 0 0
Totale 14.032