IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 12.661
AS - Asia 4.045
EU - Europa 3.964
Continente sconosciuto - Info sul continente non disponibili 394
SA - Sud America 282
AF - Africa 44
OC - Oceania 12
Totale 21.402
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Nazione #
US - Stati Uniti d'America 12.305
CN - Cina 1.680
SG - Singapore 1.035
UA - Ucraina 1.000
IT - Italia 781
VN - Vietnam 644
RU - Federazione Russa 365
DE - Germania 361
HK - Hong Kong 331
GB - Regno Unito 326
CA - Canada 295
FI - Finlandia 271
FR - Francia 256
SE - Svezia 234
BR - Brasile 213
IE - Irlanda 81
BD - Bangladesh 74
IN - India 58
NL - Olanda 51
AE - Emirati Arabi Uniti 49
BE - Belgio 47
PL - Polonia 47
TR - Turchia 45
AT - Austria 44
MX - Messico 38
AR - Argentina 28
ES - Italia 27
JP - Giappone 26
LT - Lituania 20
ZA - Sudafrica 16
IQ - Iraq 13
EU - Europa 12
ID - Indonesia 11
CL - Cile 10
CZ - Repubblica Ceca 10
AU - Australia 9
IL - Israele 9
SA - Arabia Saudita 8
AZ - Azerbaigian 7
HU - Ungheria 7
PE - Perù 7
PT - Portogallo 7
CO - Colombia 6
PK - Pakistan 6
PY - Paraguay 6
DO - Repubblica Dominicana 5
KH - Cambogia 5
MA - Marocco 5
VE - Venezuela 5
EC - Ecuador 4
JO - Giordania 4
KZ - Kazakistan 4
MD - Moldavia 4
MY - Malesia 4
PA - Panama 4
TW - Taiwan 4
UZ - Uzbekistan 4
ZW - Zimbabwe 4
BO - Bolivia 3
DK - Danimarca 3
DZ - Algeria 3
EG - Egitto 3
GE - Georgia 3
HR - Croazia 3
KG - Kirghizistan 3
KR - Corea 3
NZ - Nuova Zelanda 3
PH - Filippine 3
RO - Romania 3
SC - Seychelles 3
SK - Slovacchia (Repubblica Slovacca) 3
TH - Thailandia 3
TN - Tunisia 3
BG - Bulgaria 2
CH - Svizzera 2
CR - Costa Rica 2
GT - Guatemala 2
HN - Honduras 2
JM - Giamaica 2
KE - Kenya 2
OM - Oman 2
PR - Porto Rico 2
RS - Serbia 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BQ - ???statistics.table.value.countryCode.BQ??? 1
BY - Bielorussia 1
BZ - Belize 1
CG - Congo 1
CY - Cipro 1
EE - Estonia 1
GA - Gabon 1
GR - Grecia 1
IS - Islanda 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
LY - Libia 1
Totale 21.014
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Città #
Woodbridge 1.015
Ashburn 1.004
Ann Arbor 895
Jacksonville 870
San Jose 837
Fairfield 784
Chandler 623
Houston 591
Council Bluffs 563
Beijing 475
Dong Ket 438
Dallas 399
Nanjing 383
Wilmington 343
Singapore 327
Hong Kong 326
Seattle 319
Cambridge 268
Boardman 258
The Dalles 253
Toronto 231
Nanchang 153
Princeton 153
Los Angeles 151
Lauterbourg 147
New York 133
Dearborn 117
Moscow 114
Milan 101
Helsinki 99
Ogden 92
Kent 77
Dublin 76
Ho Chi Minh City 68
Hebei 65
Munich 65
Kunming 63
Shenyang 63
Centro 60
Santa Clara 54
Tianjin 54
Buffalo 51
London 50
São Paulo 48
Chicago 44
Phoenix 44
Brussels 43
Hanoi 40
Orem 39
Changsha 38
Turku 35
San Francisco 34
Warsaw 33
Naples 32
San Diego 31
Vienna 31
Jiaxing 30
Brooklyn 29
Kocaeli 29
Atlanta 27
Changchun 27
Denver 26
Hangzhou 25
Rome 25
Amsterdam 23
Montreal 23
Poplar 23
Bari 22
Lanzhou 22
Potenza 22
Tokyo 22
Frankfurt am Main 21
Boston 20
Verona 20
Chennai 19
Shanghai 19
Stockholm 18
Venezia 18
Mexico City 13
Bologna 12
Johannesburg 12
Norwalk 12
Camerino 11
Falkenstein 11
Guangzhou 11
Jinan 11
Manchester 11
Palermo 11
Paris 11
Des Moines 10
Nuremberg 10
Querétaro 10
Redondo Beach 10
Mumbai 9
Philadelphia 9
Redwood City 9
Da Nang 8
Florence 8
Haiphong 8
Hounslow 8
Totale 14.435
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Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 325
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 244
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 237
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 230
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 227
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 224
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 222
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 222
Recent updates on the use of agro-food waste for biogas production 218
Yeast/vine interaction as selection tool to optimize wine typicality. 208
Yeast Interactions in Inoculated Wine Fermentation. 207
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 206
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 206
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 204
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 203
ceppo di lievito della specie saccharomyces cerevisiae 202
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 201
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 200
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 194
Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards 192
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 189
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 189
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 188
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 188
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 188
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 187
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 186
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 177
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 174
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 171
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 167
A polyphasic approach to identify yeast starter culture in function to the grape variety. 162
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 161
Taxonomic and ecological diversity of food and beverage yeasts 157
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 157
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 154
Conventional and Non-Conventional Yeasts in Beer Production 154
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) 153
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 152
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 152
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 148
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 148
New insights on the use of wine yeasts 148
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 146
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 145
Traceability of wine microorganisms by biochemical and molecular markers. 144
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 144
Monitoring starter dominance to safeguard wine quality 143
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 143
Response of wild S. cerevisiae to stresses determined by drying treatment 143
Characterization of volatil fraction of wine obtained with starter in different formulations. 142
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 141
Biogenic amine formation in alcoholic fermentation 138
Function of yeast species and strains in wine flavour. 138
Yeast influence on wine flavour as tool to select indigenous starter cultures. 137
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 137
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 136
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 136
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 136
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 135
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 135
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 134
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 134
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 133
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 133
Molecular and technological biodiversity in apiculate yeasts of wine origin. 133
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 131
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 131
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 131
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 130
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 129
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 128
Wine Saccharomyces cerevisiae improved by using traditional approaches 127
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 127
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 127
Monitoring of yeast starter culture dominance during wine fermentation process. 125
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. 123
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 121
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 120
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 119
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 119
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 117
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 116
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 116
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. 115
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 114
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 114
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 113
Spray-dried starter yeasts for winemaking 113
Molecular approach to print food yeasts at strain level. 112
Mixed starter cultures as a tool to increase wine complexity 112
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 112
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 112
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 110
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 110
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 109
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 108
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 108
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 107
Yeasts and Their Metabolic Impact on Wine Flavour 106
Totale 15.420
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Categoria #
all - tutte 99.429
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 99.429
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.172 0 196 196 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
2025/20265.587 355 269 251 714 769 616 946 180 353 511 546 77
2026/2027483 135 348 0 0 0 0 0 0 0 0 0 0
Totale 21.402