IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 8.597
EU - Europa 2.818
AS - Asia 2.391
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
AF - Africa 5
Totale 13.850
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Nazione #
US - Stati Uniti d'America 8.359
CN - Cina 1.251
UA - Ucraina 997
IT - Italia 565
VN - Vietnam 443
SG - Singapore 284
HK - Hong Kong 274
DE - Germania 269
GB - Regno Unito 246
CA - Canada 232
SE - Svezia 218
FI - Finlandia 188
FR - Francia 96
IE - Irlanda 79
BE - Belgio 41
AE - Emirati Arabi Uniti 40
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
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 13.850
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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
Hong Kong 271
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
Changsha 38
Los Angeles 38
London 35
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
Camerino 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
Chisinau 3
Como 3
Cusco 3
Dhaka 3
Ensenada 3
Totale 10.013
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Nome #
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 199
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 179
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 178
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 174
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 174
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 168
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 167
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 165
Recent updates on the use of agro-food waste for biogas production 165
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 164
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 158
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 158
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 157
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 156
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 155
Yeast Interactions in Inoculated Wine Fermentation. 154
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 152
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 151
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 148
ceppo di lievito della specie saccharomyces cerevisiae 148
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 146
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 138
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 137
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 135
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 132
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 131
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 130
Taxonomic and ecological diversity of food and beverage yeasts 129
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 123
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 123
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 122
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
New insights on the use of wine yeasts 117
Monitoring starter dominance to safeguard wine quality 116
Traceability of wine microorganisms by biochemical and molecular markers. 115
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 114
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 114
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 112
Molecular and technological biodiversity in apiculate yeasts of wine origin. 112
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 110
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 110
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 109
A polyphasic approach to identify yeast starter culture in function to the grape variety. 106
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 106
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 106
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 105
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 105
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 104
Conventional and Non-Conventional Yeasts in Beer Production 103
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 101
Characterization of volatil fraction of wine obtained with starter in different formulations. 101
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 100
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 100
Response of wild S. cerevisiae to stresses determined by drying treatment 100
Wine Saccharomyces cerevisiae improved by using traditional approaches 98
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 98
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. 97
Function of yeast species and strains in wine flavour. 96
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 96
Yeast influence on wine flavour as tool to select indigenous starter cultures. 95
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 94
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 94
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 94
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 91
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 90
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 89
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 89
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 89
Monitoring of yeast starter culture dominance during wine fermentation process. 88
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 88
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 86
Mixed starter cultures as a tool to increase wine complexity 85
Biogenic amine formation in alcoholic fermentation 84
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 83
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 83
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 83
Molecular approach to print food yeasts at strain level. 81
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 81
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 80
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 79
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 79
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 79
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 78
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 77
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 77
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 77
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 76
Molecular biodiversity in Saccharomyces cerevisiae wine strains of different origin. 75
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 75
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. 75
Spray-dried starter yeasts for winemaking 75
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 74
Fermentation characteristics of Saccharomyces cerevisiae isolates from Aglianico of Vulture in the Basilicata region of Southern Italy 74
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 73
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 72
Ceppi vinari di Saccharomyces cerevisiae: variabilità genetica e tecnologica per la selezione di starter 72
Non-Saccharomyces yeasts and wine flavour. 72
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 71
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 71
Totale 11.105
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Categoria #
all - tutte 63.227
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 63.227
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.053 0 0 0 0 0 0 189 293 155 239 140 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
2024/20251.139 82 44 363 183 103 85 279 0 0 0 0 0
Totale 14.208