IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 10.003
AS - Asia 3.306
EU - Europa 3.230
SA - Sud America 207
AF - Africa 22
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
Totale 16.792
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Nazione #
US - Stati Uniti d'America 9.713
CN - Cina 1.564
UA - Ucraina 998
SG - Singapore 680
IT - Italia 667
VN - Vietnam 524
DE - Germania 352
HK - Hong Kong 318
GB - Regno Unito 296
CA - Canada 262
FI - Finlandia 238
SE - Svezia 230
BR - Brasile 165
FR - Francia 104
IE - Irlanda 81
AE - Emirati Arabi Uniti 46
BE - Belgio 45
AT - Austria 44
TR - Turchia 42
PL - Polonia 41
NL - Olanda 39
IN - India 35
MX - Messico 22
LT - Lituania 19
JP - Giappone 18
ES - Italia 17
BD - Bangladesh 16
AR - Argentina 15
RU - Federazione Russa 15
ZA - Sudafrica 13
EU - Europa 12
AU - Australia 9
CL - Cile 8
CZ - Repubblica Ceca 8
IL - Israele 8
HU - Ungheria 7
ID - Indonesia 7
PE - Perù 7
SA - Arabia Saudita 7
IQ - Iraq 6
KH - Cambogia 5
PT - Portogallo 5
PY - Paraguay 5
AZ - Azerbaigian 4
DK - Danimarca 3
HR - Croazia 3
KG - Kirghizistan 3
KR - Corea 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
PA - Panama 3
RO - Romania 3
SK - Slovacchia (Repubblica Slovacca) 3
TW - Taiwan 3
UZ - Uzbekistan 3
VE - Venezuela 3
BG - Bulgaria 2
CO - Colombia 2
EG - Egitto 2
GE - Georgia 2
MA - Marocco 2
PH - Filippine 2
PK - Pakistan 2
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BZ - Belize 1
CG - Congo 1
CH - Svizzera 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EC - Ecuador 1
EE - Estonia 1
GR - Grecia 1
IS - Islanda 1
JO - Giordania 1
KE - Kenya 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
MY - Malesia 1
OM - Oman 1
SD - Sudan 1
TH - Thailandia 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
ZW - Zimbabwe 1
Totale 16.792
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Città #
Woodbridge 1.014
Ann Arbor 895
Jacksonville 868
Fairfield 784
Chandler 623
Ashburn 610
Houston 585
Beijing 454
Dong Ket 438
Nanjing 383
Dallas 381
Wilmington 343
Seattle 318
Hong Kong 315
Singapore 300
Cambridge 268
Boardman 258
The Dalles 253
Toronto 225
Princeton 153
Nanchang 152
Dearborn 117
New York 101
Ogden 92
Milan 87
Los Angeles 84
Kent 77
Dublin 76
Helsinki 66
Hebei 65
Munich 65
Shenyang 63
Kunming 62
Centro 60
Tianjin 54
London 45
Brussels 42
Ho Chi Minh City 39
Changsha 38
São Paulo 37
Turku 35
Santa Clara 34
Naples 32
San Diego 31
San Francisco 31
Vienna 31
Jiaxing 30
Kocaeli 29
Warsaw 27
Changchun 26
Hangzhou 25
Chicago 22
Lanzhou 22
Bari 21
Potenza 20
Verona 20
Brooklyn 18
Venezia 18
Poplar 16
Shanghai 16
Stockholm 16
Frankfurt am Main 15
Tokyo 15
Amsterdam 13
Boston 13
Council Bluffs 13
Rome 13
Atlanta 12
Denver 12
Norwalk 12
Buffalo 11
Camerino 11
Chennai 11
Falkenstein 11
Guangzhou 11
Hanoi 11
Montreal 11
Palermo 11
Des Moines 10
Jinan 10
Johannesburg 10
Phoenix 10
Redondo Beach 10
Mexico City 9
Nuremberg 9
Redwood City 9
Hounslow 8
Ottawa 8
Paris 8
Poznan 8
Philadelphia 7
Querétaro 7
Rio de Janeiro 7
Venice 7
Zhengzhou 7
Auburn Hills 6
Catania 6
Corigliano d'Otranto 6
Florence 6
Fuzhou 6
Totale 11.790
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Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 241
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 223
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 201
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 200
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 199
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 195
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 193
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 190
Recent updates on the use of agro-food waste for biogas production 188
Yeast/vine interaction as selection tool to optimize wine typicality. 187
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 180
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 179
Yeast Interactions in Inoculated Wine Fermentation. 178
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 174
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 173
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 170
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 169
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 169
ceppo di lievito della specie saccharomyces cerevisiae 169
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 169
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 167
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 163
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 162
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 160
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 155
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 153
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 150
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 143
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 143
Taxonomic and ecological diversity of food and beverage yeasts 139
A polyphasic approach to identify yeast starter culture in function to the grape variety. 137
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 135
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 135
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 134
COMPOSIÇÃO DE MEIO DE CULTURA SÓLIDO, PROCESSO PARA PREPARAÇÃO DO MESMO E PROCESSO PARA IDENTIFICAÇÃO DAS LINHAGENS DE LEVEDURA NO REFERIDO MEIO (SOLID**CULTURE MEDIUM COMPOSITION, PROCESS FOR PREPARATION THEREOF AND PROCESS FOR IDENTIFICATION OF YEAST STRAINS IN SUCH MEDIUM) 133
New insights on the use of wine yeasts 133
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 132
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 131
Conventional and Non-Conventional Yeasts in Beer Production 131
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 125
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 124
Traceability of wine microorganisms by biochemical and molecular markers. 124
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 123
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 123
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 123
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 123
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 123
Monitoring starter dominance to safeguard wine quality 122
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 121
Response of wild S. cerevisiae to stresses determined by drying treatment 120
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 118
Yeast influence on wine flavour as tool to select indigenous starter cultures. 118
Characterization of volatil fraction of wine obtained with starter in different formulations. 118
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 118
Molecular and technological biodiversity in apiculate yeasts of wine origin. 118
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 117
Wine Saccharomyces cerevisiae improved by using traditional approaches 114
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 113
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 112
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 112
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 111
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 110
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 109
Biogenic amine formation in alcoholic fermentation 108
Function of yeast species and strains in wine flavour. 108
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 105
The use of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave distilled beverages and from grape musts. 105
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 104
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 104
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 104
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 104
Monitoring of yeast starter culture dominance during wine fermentation process. 103
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 103
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 102
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 100
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 100
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 99
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 98
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 98
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 97
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 95
Molecular approach to print food yeasts at strain level. 95
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 95
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 93
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 93
Mixed starter cultures as a tool to increase wine complexity 93
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 91
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 91
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 88
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 88
Caratterizzazione tecnologica e genetica di lieviti autoctoni da Sangiovese ed interazione con il vitigno per ottimizzare la qualità organolettica nel rispetto della tipicità della cultivar. 88
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 87
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 87
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 86
Spray-dried starter yeasts for winemaking 86
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 85
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 85
Molecular biodiversity in Saccharomyces cerevisiae wine strains of different origin. 84
Diversità genetica e tecnologica per la selezione di ceppi starter da utilizzare in fermentazione guidata di specifiche varietà d’uva. 84
Non-Saccharomyces yeasts and wine flavour. 84
Totale 12.842
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Categoria #
all - tutte 82.652
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 82.652
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.649 0 0 0 0 118 251 108 169 56 238 227 482
2021/20221.232 60 196 196 81 28 25 36 103 84 13 104 306
2022/20231.599 220 8 12 197 234 231 16 157 346 39 98 41
2023/2024862 75 43 93 28 104 112 20 44 181 35 23 104
2024/20252.263 82 44 363 183 103 85 330 284 245 65 250 229
2025/20261.840 355 269 251 714 251 0 0 0 0 0 0 0
Totale 17.172