IRIS
CAPECE, Angela
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 8.597
EU - Europa 2.809
AS - Asia 2.120
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
AF - Africa 5
Totale 13.570
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.359
CN - Cina 1.251
UA - Ucraina 997
IT - Italia 558
VN - Vietnam 443
SG - Singapore 284
DE - Germania 269
GB - Regno Unito 244
CA - Canada 232
SE - Svezia 218
FI - Finlandia 188
FR - Francia 96
IE - Irlanda 79
HK - Hong Kong 42
BE - Belgio 41
TR - Turchia 37
AT - Austria 32
NL - Olanda 17
IN - India 14
PL - Polonia 14
EU - Europa 12
LT - Lituania 11
RU - Federazione Russa 11
BR - Brasile 10
AU - Australia 9
CZ - Repubblica Ceca 6
IL - Israele 6
HU - Ungheria 5
JP - Giappone 5
KH - Cambogia 5
ID - Indonesia 4
IQ - Iraq 4
PT - Portogallo 4
AZ - Azerbaigian 3
BD - Bangladesh 3
ES - Italia 3
MD - Moldavia 3
MX - Messico 3
NZ - Nuova Zelanda 3
PA - Panama 3
PE - Perù 3
DK - Danimarca 2
EG - Egitto 2
GE - Georgia 2
HR - Croazia 2
KR - Corea 2
PH - Filippine 2
PK - Pakistan 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
ZA - Sudafrica 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
BO - Bolivia 1
CH - Svizzera 1
CY - Cipro 1
EE - Estonia 1
GR - Grecia 1
IS - Islanda 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
MY - Malesia 1
OM - Oman 1
RO - Romania 1
TH - Thailandia 1
TW - Taiwan 1
UZ - Uzbekistan 1
Totale 13.570
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.014
Ann Arbor 895
Jacksonville 868
Fairfield 784
Chandler 623
Houston 583
Ashburn 465
Dong Ket 438
Nanjing 383
Wilmington 342
Seattle 314
Cambridge 268
Boardman 252
Beijing 224
Singapore 217
Toronto 213
Princeton 153
Nanchang 152
Dearborn 117
Ogden 92
Milan 82
Dublin 76
Hebei 65
Shenyang 63
Kunming 62
Centro 60
Tianjin 54
Helsinki 53
New York 48
Brussels 40
Hong Kong 39
Changsha 38
Los Angeles 38
London 33
San Diego 31
Jiaxing 30
Vienna 30
Kocaeli 29
Changchun 26
Hangzhou 25
San Francisco 24
Lanzhou 22
Naples 21
Santa Clara 20
Verona 20
Venezia 18
Potenza 16
Shanghai 16
Bari 15
Norwalk 12
Frankfurt am Main 11
Des Moines 10
Jinan 10
Munich 10
Guangzhou 9
Redwood City 9
Rome 9
Hounslow 8
Poznan 8
Ottawa 7
Palermo 7
Paris 7
Venice 7
Zhengzhou 7
Amsterdam 6
Auburn Hills 6
Corigliano d'Otranto 6
Florence 6
Fuzhou 6
Imola 6
Melbourne 6
Philadelphia 6
Bologna 5
New Castle 5
Phnom Penh 5
Trieste 5
Borås 4
Cancellara 4
Catania 4
Chicago 4
Hanover 4
Leipzig 4
Maysan 4
Newark 4
Oxford 4
Pignola 4
Pomigliano d'Arco 4
Rockville 4
Stockholm 4
Trinitapoli 4
Baku 3
Barletta 3
Berlin 3
Brno 3
Camerino 3
Chisinau 3
Como 3
Cusco 3
Dhaka 3
Ensenada 3
Totale 9.776
Salva come PNG Salva come JPEG
Nome #
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 197
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 177
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 176
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 172
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 172
Yeast/vine interaction as selection tool to optimize wine typicality. 171
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 167
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 165
Recent updates on the use of agro-food waste for biogas production 165
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 162
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 162
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 157
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 157
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 156
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 154
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 154
Yeast Interactions in Inoculated Wine Fermentation. 152
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 149
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 148
ceppo di lievito della specie saccharomyces cerevisiae 147
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 146
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 144
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 136
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 135
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 133
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 130
Taxonomic and ecological diversity of food and beverage yeasts 129
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 129
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 129
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 121
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 121
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 120
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) 119
Monitoring starter dominance to safeguard wine quality 116
New insights on the use of wine yeasts 115
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 114
Traceability of wine microorganisms by biochemical and molecular markers. 113
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 112
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 110
Molecular and technological biodiversity in apiculate yeasts of wine origin. 110
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 108
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 108
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 106
A polyphasic approach to identify yeast starter culture in function to the grape variety. 105
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 104
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 104
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 104
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 103
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 101
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 100
Conventional and Non-Conventional Yeasts in Beer Production 100
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 99
Characterization of volatil fraction of wine obtained with starter in different formulations. 98
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 98
Response of wild S. cerevisiae to stresses determined by drying treatment 98
Wine Saccharomyces cerevisiae improved by using traditional approaches 96
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 96
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. 95
Function of yeast species and strains in wine flavour. 94
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 94
Yeast influence on wine flavour as tool to select indigenous starter cultures. 93
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 93
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 92
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 92
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 89
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 88
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 88
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 87
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 87
Monitoring of yeast starter culture dominance during wine fermentation process. 86
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 86
Mixed starter cultures as a tool to increase wine complexity 85
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 84
Biogenic amine formation in alcoholic fermentation 83
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 81
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 81
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 80
Molecular approach to print food yeasts at strain level. 79
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 79
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 77
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 77
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 77
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 76
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 76
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 75
Molecular biodiversity in Saccharomyces cerevisiae wine strains of different origin. 75
Spray-dried starter yeasts for winemaking 75
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 74
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 74
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. 74
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 74
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 73
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 72
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 72
Fermentation characteristics of Saccharomyces cerevisiae isolates from Aglianico of Vulture in the Basilicata region of Southern Italy 72
Ceppi vinari di Saccharomyces cerevisiae: variabilità genetica e tecnologica per la selezione di starter 70
Non-Saccharomyces yeasts and wine flavour. 70
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 69
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 69
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 69
Totale 10.926
Salva come PNG Salva come JPEG
Categoria #
all - tutte 61.875
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 61.875
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.364 0 0 0 0 0 311 189 293 155 239 140 37
2020/20212.342 196 180 113 204 118 251 108 169 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
2024/2025859 82 44 363 183 103 84 0 0 0 0 0 0
Totale 13.928