IRIS
CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
NA - Nord America 8.366
EU - Europa 7.459
AS - Asia 5.293
SA - Sud America 817
Continente sconosciuto - Info sul continente non disponibili 561
AF - Africa 102
OC - Oceania 30
Totale 22.628
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Nazione #
US - Stati Uniti d'America 8.098
CN - Cina 2.032
SG - Singapore 1.634
IE - Irlanda 1.503
IT - Italia 1.268
UA - Ucraina 1.144
RU - Federazione Russa 886
FR - Francia 773
SE - Svezia 747
BR - Brasile 644
HK - Hong Kong 366
IN - India 360
DE - Germania 303
FI - Finlandia 289
TR - Turchia 277
VN - Vietnam 237
AT - Austria 129
GB - Regno Unito 129
CA - Canada 115
AR - Argentina 64
MX - Messico 63
ES - Italia 52
JP - Giappone 50
ID - Indonesia 49
PK - Pakistan 47
BD - Bangladesh 44
BE - Belgio 43
CZ - Repubblica Ceca 39
PL - Polonia 39
NL - Olanda 34
IQ - Iraq 31
EC - Ecuador 28
AU - Australia 26
CO - Colombia 25
ZA - Sudafrica 25
EU - Europa 21
CR - Costa Rica 20
KR - Corea 19
CL - Cile 17
IR - Iran 17
PH - Filippine 17
HN - Honduras 15
VE - Venezuela 15
UZ - Uzbekistan 14
DZ - Algeria 13
TN - Tunisia 13
PE - Perù 12
RO - Romania 12
DK - Danimarca 11
LT - Lituania 11
SA - Arabia Saudita 11
TH - Thailandia 11
AE - Emirati Arabi Uniti 10
CH - Svizzera 10
GT - Guatemala 10
MA - Marocco 9
JM - Giamaica 8
JO - Giordania 8
TT - Trinidad e Tobago 8
EG - Egitto 7
IL - Israele 7
PT - Portogallo 7
SV - El Salvador 7
BB - Barbados 6
KE - Kenya 6
NG - Nigeria 6
TW - Taiwan 6
PY - Paraguay 5
ET - Etiopia 4
GH - Ghana 4
MY - Malesia 4
NI - Nicaragua 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
CI - Costa d'Avorio 3
GE - Georgia 3
HU - Ungheria 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LK - Sri Lanka 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
SI - Slovenia 3
UY - Uruguay 3
AO - Angola 2
BN - Brunei Darussalam 2
BS - Bahamas 2
BY - Bielorussia 2
CW - ???statistics.table.value.countryCode.CW??? 2
CY - Cipro 2
DO - Repubblica Dominicana 2
EE - Estonia 2
ER - Eritrea 2
GR - Grecia 2
HR - Croazia 2
Totale 22.053
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Città #
Dublin 1.499
San Jose 1.216
Jacksonville 799
Singapore 731
Chandler 699
Ashburn 553
Nyköping 547
Dearborn 532
Nanjing 408
Beijing 368
Hong Kong 362
Santa Clara 255
Dallas 214
Council Bluffs 213
Wilmington 205
Foggia 178
Princeton 171
Nanchang 154
Lauterbourg 150
Columbus 145
The Dalles 139
New York 130
San Mateo 127
Vienna 125
Ann Arbor 121
Helsinki 119
Moscow 112
Shenyang 108
Ho Chi Minh City 91
Munich 84
Tianjin 78
Los Angeles 70
Kunming 66
Hebei 65
Shanghai 65
São Paulo 62
Bari 56
New Providence 56
Guangzhou 50
Des Moines 47
Jiaxing 45
Redwood City 44
Rome 40
Zhengzhou 39
Hanoi 38
Boardman 36
Brussels 34
Hangzhou 33
Changsha 31
Jinan 31
Frankfurt am Main 30
North Bergen 29
Phoenix 29
Turku 29
Chicago 28
Woodbridge 28
Brno 26
Chennai 24
Tokyo 24
Agrolândia 23
Jakarta 23
Madison 22
Warsaw 22
Lanzhou 21
Milan 21
Brooklyn 20
London 20
San Severo 20
Taizhou 19
Toronto 19
Adelaide 18
Changchun 18
Seattle 18
Andria 17
Houston 17
Ningbo 17
Rio de Janeiro 17
San Francisco 17
Washington 17
Atlanta 16
Curitiba 16
Montreal 16
Wuhan 16
Belo Horizonte 15
Faisalabad 15
Mexico City 15
Orem 15
Hilden 14
Bordeaux 13
Boston 13
Brasília 13
Falkenstein 13
Martina Franca 13
Stockholm 13
Valencia 13
Ankara 12
Baghdad 12
Ft. Washington 12
Hillsboro 12
Naples 12
Totale 12.463
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 681
The lactic acid bacteria of fermented fruits and vegetables 335
Probiotic survival in symbiotic yogurt-like cereal-based beverage 247
Nuovo ceppo di lactobacillus 218
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 213
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 193
Nuovo ceppo di Lactobacillus 190
Small heat shock proteins characterization in a probiotic model. 189
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 186
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 183
Bacterial stressors and fresh cut production 181
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 180
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 179
Biogenic amines in wines 178
Functional Starters for Functional Yogurt 173
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 172
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 172
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 171
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 170
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 170
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 169
β-Glucans and Synbiotic Foods 169
Autochthonous microbial resources for Apulian Nero di Troia wines. 168
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 166
Abiotic Stress Responses in Lactic Acid Bacteria 165
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 161
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 161
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 161
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 159
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 158
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 156
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 156
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 155
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 155
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 155
Lactobacillus plantarum strains for multifunctional oat-based foods 153
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 152
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 151
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 151
Are consumers aware of the risks related to Biogenic Amines in food? 150
Microbial resources and enological significance: Opportunities and benefits 150
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 149
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 149
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 149
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 148
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 148
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 147
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 146
Autochthonous starter cultures and indigenous grape variety for regional wine production. 145
How probiotics face food stress: They get by with a little help 145
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 144
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 143
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 143
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 142
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 141
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 140
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 140
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 140
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 139
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 138
Essential oils as tyrosinase inhibitors: a different effect on tyrosinase of different sources. A preliminary study. 137
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 137
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 136
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 136
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 134
Abiotic Stress Responses in Lactic Acid Bacteria 133
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study 133
Regulation of stress response in Lactobacillus 132
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 132
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. 131
Listeria monocytogenes, biofilm formation and fresh cut produce 130
Microbial starter cultures for geographical indications 129
Draft genome sequence of Lactobacillus plantarum strain lp90 isolated from apulian (italy) wine 129
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction 128
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOB 9809 124
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum 124
CtsR (Class three stress gene Repressor) regulon in Lactobacillus plantarum. 124
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability. 123
Bioprospecting antimicrobials from lactiplantibacillus plantarum: Key factors underlying its probiotic action 123
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). 122
Probiotic features of Lactobacillus plantarum mutant strains 121
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 121
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 121
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine 121
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 120
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. 120
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines 120
Microbial terroir and food innovation: The case of yeast biodiversity in wine 120
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines. OIV Congress, 2008, 6-9 Giugno. Verona, Italy 119
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta 119
Deletion of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, oxidative stress and biofilm formation 119
Probiotic attributes of riboflavin over-producing lactic acid bacteria strains 119
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins 118
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 117
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 117
Characterization of the CtsR stress response regulon in Lactobacillus plantarum 115
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 115
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine 115
Involvement of the sigma factor sigma H in the regulation of a small heat shock gene in Lactobacillus plantarum WCFS1. 112
Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis. 112
Totale 15.396
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Categoria #
all - tutte 105.187
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 105.187
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022872 0 0 0 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
2025/20265.000 320 439 541 609 301 247 975 591 402 314 120 141
2026/20271.525 78 368 379 700 0 0 0 0 0 0 0 0
Totale 22.628