IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 13.735
AS - Asia 4.060
EU - Europa 4.003
Continente sconosciuto - Info sul continente non disponibili 394
SA - Sud America 295
AF - Africa 45
OC - Oceania 12
Totale 22.544
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Nazione #
US - Stati Uniti d'America 13.324
CN - Cina 1.684
SG - Singapore 1.041
UA - Ucraina 1.001
IT - Italia 806
VN - Vietnam 644
RU - Federazione Russa 365
DE - Germania 362
GB - Regno Unito 333
HK - Hong Kong 331
CA - Canada 329
FI - Finlandia 271
FR - Francia 256
SE - Svezia 234
BR - Brasile 222
IE - Irlanda 81
BD - Bangladesh 74
IN - India 58
NL - Olanda 51
AE - Emirati Arabi Uniti 49
BE - Belgio 47
PL - Polonia 47
AT - Austria 45
TR - Turchia 45
MX - Messico 38
AR - Argentina 28
ES - Italia 28
JP - Giappone 26
LT - Lituania 20
ZA - Sudafrica 16
ID - Indonesia 13
IQ - Iraq 13
EU - Europa 12
CL - Cile 10
CZ - Repubblica Ceca 10
AU - Australia 9
CO - Colombia 9
IL - Israele 9
SA - Arabia Saudita 9
AZ - Azerbaigian 7
HU - Ungheria 7
PE - Perù 7
PT - Portogallo 7
PK - Pakistan 6
PR - Porto Rico 6
PY - Paraguay 6
DO - Repubblica Dominicana 5
EC - Ecuador 5
HN - Honduras 5
KH - Cambogia 5
MA - Marocco 5
SV - El Salvador 5
VE - Venezuela 5
EE - Estonia 4
JM - Giamaica 4
JO - Giordania 4
KR - Corea 4
KZ - Kazakistan 4
MD - Moldavia 4
MY - Malesia 4
NI - Nicaragua 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
GT - Guatemala 3
HR - Croazia 3
KG - Kirghizistan 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
GP - Guadalupe 2
KE - Kenya 2
NP - Nepal 2
OM - Oman 2
RS - Serbia 2
TT - Trinidad e Tobago 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
GA - Gabon 1
GR - Grecia 1
IS - Islanda 1
KW - Kuwait 1
Totale 22.153
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Città #
Ashburn 1.268
Woodbridge 1.015
San Jose 999
Ann Arbor 895
Jacksonville 870
Fairfield 784
Chandler 623
Houston 594
Council Bluffs 582
Beijing 476
Dong Ket 438
Dallas 408
Nanjing 383
Wilmington 348
Singapore 331
Hong Kong 326
Seattle 320
Cambridge 268
Boardman 258
The Dalles 255
Toronto 237
New York 182
Los Angeles 180
Princeton 157
Nanchang 153
Lauterbourg 147
Dearborn 117
Moscow 114
Milan 104
Helsinki 99
Ogden 92
Kent 77
Dublin 76
Ho Chi Minh City 68
Hebei 65
Munich 65
Kunming 63
Santa Clara 63
Shenyang 63
Buffalo 61
Centro 60
Phoenix 58
São Paulo 57
Tianjin 54
London 52
Chicago 49
Brussels 43
Hanoi 40
Orem 39
Changsha 38
Naples 37
San Francisco 36
Brooklyn 35
Turku 35
Atlanta 34
Warsaw 33
Vienna 32
San Diego 31
Jiaxing 30
Kocaeli 29
Rome 28
Changchun 27
Montreal 27
Denver 26
Hangzhou 25
Amsterdam 23
Bari 23
Poplar 23
Frankfurt am Main 22
Lanzhou 22
Potenza 22
Tokyo 22
Keene 21
Boston 20
Verona 20
Camden 19
Chennai 19
Shanghai 19
Stockholm 18
Venezia 18
Marion 17
Mexico City 13
Bologna 12
Johannesburg 12
Norwalk 12
Palermo 12
Camerino 11
Des Moines 11
Falkenstein 11
Guangzhou 11
Jinan 11
Manchester 11
Paris 11
Columbus 10
Nuremberg 10
Ottawa 10
Querétaro 10
Redondo Beach 10
Mumbai 9
Philadelphia 9
Totale 15.113
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Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 335
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 249
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 243
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 242
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 236
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 233
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 233
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 229
Recent updates on the use of agro-food waste for biogas production 229
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 217
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 214
ceppo di lievito della specie saccharomyces cerevisiae 214
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 212
Yeast/vine interaction as selection tool to optimize wine typicality. 211
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 210
Yeast Interactions in Inoculated Wine Fermentation. 210
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 209
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 207
Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards 203
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 198
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 197
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 197
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 196
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 195
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 195
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 193
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 191
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 182
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 181
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 177
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 174
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 167
A polyphasic approach to identify yeast starter culture in function to the grape variety. 166
Taxonomic and ecological diversity of food and beverage yeasts 164
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 162
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 162
Conventional and Non-Conventional Yeasts in Beer Production 162
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 159
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) 159
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 156
Function of yeast species and strains in wine flavour. 155
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 155
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 155
New insights on the use of wine yeasts 152
Monitoring starter dominance to safeguard wine quality 151
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 150
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 150
Characterization of volatil fraction of wine obtained with starter in different formulations. 149
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 148
Response of wild S. cerevisiae to stresses determined by drying treatment 148
Traceability of wine microorganisms by biochemical and molecular markers. 147
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 146
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 146
Biogenic amine formation in alcoholic fermentation 144
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 144
Wine Saccharomyces cerevisiae improved by using traditional approaches 143
Yeast influence on wine flavour as tool to select indigenous starter cultures. 143
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 141
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 141
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 140
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 140
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 140
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 139
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 138
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 138
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 138
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 138
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 138
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 137
Molecular and technological biodiversity in apiculate yeasts of wine origin. 137
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 136
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 136
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 135
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 132
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 130
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 130
Monitoring of yeast starter culture dominance during wine fermentation process. 129
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. 126
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 126
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 126
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 124
Geographical markers for Saccharomyces cerevisiae strains with similar technological origin domesticated for rice wine production in Northeastern states of India 123
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 123
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 121
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 121
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 120
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. 120
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 120
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 120
Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine 118
Spray-dried starter yeasts for winemaking 118
Yeasts and Their Metabolic Impact on Wine Flavour 118
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 117
Molecular approach to print food yeasts at strain level. 117
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 117
Mixed starter cultures as a tool to increase wine complexity 116
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 114
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 114
Vini più sani e tipici con i lieviti autoctoni 114
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 113
Totale 16.074
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Categoria #
all - tutte 104.044
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 104.044
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022780 0 0 0 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
2026/20271.625 135 395 532 563 0 0 0 0 0 0 0 0
Totale 22.544