IRIS
CAPOZZI, VITTORIO
 Distribuzione geografica
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Continente #
EU - Europa 5.742
NA - Nord America 4.338
AS - Asia 2.130
SA - Sud America 57
AF - Africa 33
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 22
Totale 12.349
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Nazione #
US - Stati Uniti d'America 4.290
IE - Irlanda 1.498
CN - Cina 1.435
UA - Ucraina 1.134
IT - Italia 1.046
SE - Svezia 734
FR - Francia 592
IN - India 306
TR - Turchia 241
FI - Finlandia 229
DE - Germania 160
AT - Austria 123
GB - Regno Unito 77
BE - Belgio 35
ES - Italia 35
CA - Canada 26
AU - Australia 24
JP - Giappone 22
MX - Messico 22
EU - Europa 21
ID - Indonesia 21
BR - Brasile 17
RU - Federazione Russa 16
SG - Singapore 16
PK - Pakistan 15
AR - Argentina 14
IR - Iran 14
NL - Olanda 14
KR - Corea 13
PL - Polonia 13
PH - Filippine 10
TH - Thailandia 10
CL - Cile 9
RO - Romania 9
ZA - Sudafrica 9
PE - Perù 8
VN - Vietnam 8
PT - Portogallo 7
EC - Ecuador 5
NG - Nigeria 5
TW - Taiwan 5
CH - Svizzera 4
CO - Colombia 4
DZ - Algeria 4
GH - Ghana 4
TN - Tunisia 4
HK - Hong Kong 3
LK - Sri Lanka 3
MY - Malesia 3
NZ - Nuova Zelanda 3
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
CZ - Repubblica Ceca 2
DK - Danimarca 2
EG - Egitto 2
ER - Eritrea 2
GR - Grecia 2
HR - Croazia 2
IS - Islanda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
EE - Estonia 1
IL - Israele 1
KW - Kuwait 1
MA - Marocco 1
ME - Montenegro 1
NP - Nepal 1
PS - Palestinian Territory 1
SI - Slovenia 1
Totale 12.349
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Città #
Dublin 1.497
Jacksonville 798
Chandler 697
Nyköping 547
Dearborn 532
Nanjing 406
Wilmington 205
Beijing 172
Foggia 171
Princeton 166
Nanchang 154
San Mateo 127
Vienna 122
Ann Arbor 121
Ashburn 110
Shenyang 108
Helsinki 88
New York 86
Tianjin 77
Kunming 66
Hebei 65
Des Moines 47
Redwood City 44
Shanghai 43
Jiaxing 42
Bari 41
Zhengzhou 37
Hangzhou 33
Guangzhou 30
Brussels 29
Jinan 29
Changsha 28
Woodbridge 28
Rome 26
Los Angeles 25
Boardman 21
Lanzhou 21
San Severo 20
Taizhou 19
Adelaide 18
Changchun 18
Andria 17
Ningbo 17
Chicago 15
Hilden 14
Washington 14
Bordeaux 13
Houston 12
Padova 12
Norwalk 11
Valencia 11
Jakarta 10
Stevenage 10
Wuhan 10
Milan 9
Orange 9
Taranto 9
Fuzhou 8
Orta Nova 8
Paris 8
Noicattaro 7
Pune 7
Seattle 7
Turin 7
Ankara 6
Bergamo 6
Cape Town 6
Centro 6
Hanover 6
London 6
Napoli 6
Osnabrück 6
San Giovanni Rotondo 6
Teramo 6
Toronto 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
Capurso 4
Chennai 4
Chillan 4
Fasano 4
Giulianova 4
Haikou 4
Hefei 4
Istanbul 4
Izmir 4
La Goulette 4
Totale 7.340
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Nome #
Analisi dei meccani di tolleranza agli stress in un microrganismo probiotico modello. 557
The lactic acid bacteria of fermented fruits and vegetables 284
Nuovo ceppo di lactobacillus 164
Probiotic survival in symbiotic yogurt-like cereal-based beverage 149
Small heat shock proteins characterization in a probiotic model. 135
Nuovo ceppo di Lactobacillus 133
Antimicrobial activity of Lactobacillus plantarum strains and antimicrobial properties of L. plantarum small heat shock proteins 130
Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics 125
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production 121
Technological properties of Oenococcus oeni strains isolated from tipical southern italian wines. 114
Functional Starters for Functional Yogurt 112
β-Glucans and Synbiotic Foods 111
Biogenic amines in wines 108
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. 106
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality 105
Bacterial stressors and fresh cut production 103
Comparative genome analysis reveals strains specific gene clusters involved in exopolysaccharides biosynthesis in Lactobacillus plantarum 103
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Role in the Food Industry 103
Lactobacillus plantarum strains for multifunctional oat-based foods 102
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOEB 9809. 101
Biodiversity of cultivable grape and wine yeasts from the autochthonous grape variety “Uva di Troia”. 101
Antimicrobial activity of lactic acid bacteria on biofilm formed by Listeria monocytogenes 100
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. 98
Biodiversity and VBNC state in Brettanomyces bruxellensis isolated from Apulian wineries 98
Ananas di IV gamma come alimento funzionale per veicolare batteri lattici probiotici. 98
Ropy phenotype of Lactobacillus plantarum confers higher tolerance to acidic and bile stress. 98
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products 98
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations 98
Autochthonous microbial resources for Apulian Nero di Troia wines. 96
Yeast microflora during spontaneous fermentations of ‘Nero di Troia’ wines 96
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. 95
Small Heat Schock Proteins: Genetic characterization and improved adaptation to heat, cold, low pH and solvent tolerance in Lactobacillus 91
Microbial resources and enological significance: Opportunities and benefits 90
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 89
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries 88
Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect 87
Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine, Apulian region, Italy 86
Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria 86
Biodiversity of Oenococcus oeni strains isolated from wine produced in Apulian region 86
The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. 86
Exopolysaccharides increase tolerance to acidic and bile stress in Lactobacillus plantarum. 85
Non contiguous-finished genome sequence of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 85
Validation of an internal control gene to apply reverse transcription quantitative PCR to study heat, cold and ethanol stresses in Lactobacillus plantarum. 84
Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum. 84
Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. 83
Listeria monocytogenes, biofilm formation and fresh cut produce 83
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation 83
Deletion of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, oxidative stress and biofilm formation 82
Biodiversity of autochthonous Oenococcus oeni strains isolated from Apulian wines 82
Draft genome sequence and annotation of Lactobacillus plantarum strain Lp90 isolated from Apulian (Italy) wine 82
Biotechnological Production of Vitamin B2-Enriched Bread and Pasta 81
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation 81
Beta-glucans improve growth, viability and colonization of probiotic microorganisms. 81
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 81
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety 81
Different regulation of the tyrosine decarboxylase and the agmatine deiminase genes in Lactobacillus brevis IOB 9809 80
Draft genome sequence of Lactobacillus plantarum strain lp90 isolated from apulian (italy) wine 80
Autochthonous starter cultures and indigenous grape variety for regional wine production. 80
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). 80
Genetic characterization and biodiversity of Oenococcus oeni strains isolated from Nero di Troia wines. OIV Congress, 2008, 6-9 Giugno. Verona, Italy 79
Are consumers aware of the risks related to Biogenic Amines in food? 79
Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria 79
Abiotic Stress Responses in Lactic Acid Bacteria 79
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution 79
CtsR (Class three stress gene Repressor) regulon in Lactobacillus plantarum. 78
A beta glucosidase gene isolated from wine Lactobacillus plantarum is down regulated by abiotic stresses 78
Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation. 77
Regulation of stress response in Lactobacillus 76
A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163 76
Characterization of the CtsR stress response regulon in Lactobacillus plantarum 75
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties 75
Essential oils as tyrosinase inhibitors: a different effect on tyrosinase of different sources. A preliminary study. 74
Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics 74
How probiotics face food stress: They get by with a little help 74
Abiotic Stress Responses in Lactic Acid Bacteria 73
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach 73
Horizontal Gene Transfer in gut:is it a risk?. 72
From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar 72
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine 72
Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction 72
Beta-Glucans Improve Growth, Viability and Colonization Ability of Probiotic Microorganisms 72
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine 72
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum 71
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread 71
Cloning, molecular characterization and expression analysis of small heat shock genes isolated from wine Lactobacillus plantarum 70
Microbial terroir and food innovation: The case of yeast biodiversity in wine 70
Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability. 69
Sulphite stress induce small heat shock genes in wine Lactobacillus plantarum 69
Transdisciplinarity and Microbiology Education 69
Regulation, overexpression and knockout of three genes encoding for three small heat shock proteins in Lactobacillus plantarum 69
An innovative oligonucleotide microarray to detect spoilage microorganisms in wine 69
Microbial starter cultures for geographical indications 68
Review:Bacterial Stressors in Minimally Processed Food 67
Involvement of the sigma factor sigma H in the regulation of a small heat shock gene in Lactobacillus plantarum WCFS1. 67
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. 67
Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines 67
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin 67
Lactobacillus plantarum as a Strategy for an In situ Production of Vitamin B2 66
Intraspecific riboflavin overproduction variability in lactic acid bacteria 66
Oenococcus oeni strains isolated from typical southern italian wines: i) genetic characterization and biodiversity and ii) biogenic amines production 65
Totale 9.346
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Categoria #
all - tutte 47.901
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 47.901
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019402 0 0 0 0 0 0 0 0 0 53 111 238
2019/20202.868 604 283 173 78 366 383 353 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
2023/2024555 96 47 51 24 51 156 24 72 10 24 0 0
Totale 12.852