IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 12.225
AS - Asia 4.014
EU - Europa 3.942
SA - Sud America 275
AF - Africa 41
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 12
Totale 20.523
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Nazione #
US - Stati Uniti d'America 11.876
CN - Cina 1.677
SG - Singapore 1.023
UA - Ucraina 999
IT - Italia 766
VN - Vietnam 644
RU - Federazione Russa 365
DE - Germania 361
HK - Hong Kong 328
GB - Regno Unito 325
CA - Canada 290
FI - Finlandia 271
FR - Francia 256
SE - Svezia 234
BR - Brasile 209
IE - Irlanda 81
BD - Bangladesh 62
IN - India 58
NL - Olanda 51
AE - Emirati Arabi Uniti 49
PL - Polonia 47
BE - Belgio 46
TR - Turchia 45
AT - Austria 44
MX - Messico 38
AR - Argentina 27
JP - Giappone 26
ES - Italia 25
LT - Lituania 20
ZA - Sudafrica 16
IQ - Iraq 13
EU - Europa 12
ID - Indonesia 11
CL - Cile 10
AU - Australia 9
CZ - Repubblica Ceca 9
IL - Israele 9
SA - Arabia Saudita 8
AZ - Azerbaigian 7
HU - Ungheria 7
PE - Perù 7
PT - Portogallo 7
PK - Pakistan 6
PY - Paraguay 6
CO - Colombia 5
DO - Repubblica Dominicana 5
KH - Cambogia 5
MA - Marocco 5
VE - Venezuela 5
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
EC - Ecuador 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
SK - Slovacchia (Repubblica Slovacca) 3
TN - Tunisia 3
BG - Bulgaria 2
CH - Svizzera 2
HN - Honduras 2
JM - Giamaica 2
KE - Kenya 2
OM - Oman 2
PR - Porto Rico 2
RS - Serbia 2
TH - Thailandia 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BQ - ???statistics.table.value.countryCode.BQ??? 1
BZ - Belize 1
CG - Congo 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
GA - Gabon 1
GR - Grecia 1
GT - Guatemala 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
NP - Nepal 1
SD - Sudan 1
Totale 20.517
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Città #
Woodbridge 1.015
Ashburn 987
Ann Arbor 895
Jacksonville 870
San Jose 833
Fairfield 784
Chandler 623
Houston 589
Beijing 472
Dong Ket 438
Council Bluffs 417
Dallas 396
Nanjing 383
Wilmington 343
Hong Kong 325
Singapore 325
Seattle 319
Cambridge 268
Boardman 258
The Dalles 253
Toronto 231
Nanchang 153
Princeton 153
Lauterbourg 147
Los Angeles 145
New York 125
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
Tianjin 54
Buffalo 50
London 50
São Paulo 48
Santa Clara 47
Brussels 43
Chicago 43
Hanoi 40
Changsha 38
Orem 38
Turku 35
San Francisco 33
Warsaw 33
Naples 32
San Diego 31
Vienna 31
Jiaxing 30
Kocaeli 29
Changchun 27
Hangzhou 25
Brooklyn 24
Denver 24
Amsterdam 23
Atlanta 23
Poplar 23
Bari 22
Lanzhou 22
Potenza 22
Rome 22
Tokyo 22
Frankfurt am Main 21
Montreal 21
Verona 20
Chennai 19
Shanghai 19
Stockholm 18
Venezia 18
Boston 17
Phoenix 17
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
Redwood City 9
Da Nang 8
Florence 8
Haiphong 8
Hounslow 8
Ottawa 8
Totale 14.185
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Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 314
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 243
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 236
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 229
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 222
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 221
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 221
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 221
Recent updates on the use of agro-food waste for biogas production 214
Yeast/vine interaction as selection tool to optimize wine typicality. 206
Yeast Interactions in Inoculated Wine Fermentation. 206
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 205
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 204
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 202
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 201
ceppo di lievito della specie saccharomyces cerevisiae 200
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 199
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 198
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 192
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 188
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 187
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 187
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 185
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 184
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 183
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 182
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 175
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 173
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 170
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 164
A polyphasic approach to identify yeast starter culture in function to the grape variety. 160
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 159
Taxonomic and ecological diversity of food and beverage yeasts 156
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 156
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 152
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) 151
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 151
Conventional and Non-Conventional Yeasts in Beer Production 151
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 150
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 146
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 146
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 146
New insights on the use of wine yeasts 146
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 144
Traceability of wine microorganisms by biochemical and molecular markers. 143
Response of wild S. cerevisiae to stresses determined by drying treatment 142
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 141
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 141
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 140
Monitoring starter dominance to safeguard wine quality 140
Characterization of volatil fraction of wine obtained with starter in different formulations. 139
Yeast influence on wine flavour as tool to select indigenous starter cultures. 136
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 136
Biogenic amine formation in alcoholic fermentation 135
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 135
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 135
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 135
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 134
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 134
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 132
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 131
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 131
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 131
Molecular and technological biodiversity in apiculate yeasts of wine origin. 131
Function of yeast species and strains in wine flavour. 130
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 129
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 128
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 127
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 127
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 127
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 126
Wine Saccharomyces cerevisiae improved by using traditional approaches 125
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 125
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 125
Monitoring of yeast starter culture dominance during wine fermentation process. 123
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. 121
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. 118
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 118
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 117
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 116
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 115
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 114
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 114
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 112
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. 111
Mixed starter cultures as a tool to increase wine complexity 111
Spray-dried starter yeasts for winemaking 111
Molecular approach to print food yeasts at strain level. 110
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 110
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 110
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 109
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 109
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 109
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 107
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 107
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 106
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 104
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 103
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 103
Totale 15.126
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Categoria #
all - tutte 94.950
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 94.950
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021482 0 0 0 0 0 0 0 0 0 0 0 482
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
2025/20265.571 355 269 251 714 769 616 946 180 353 511 546 61
Totale 20.903