IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 8.194
EU - Europa 2.581
AS - Asia 1.778
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 11
SA - Sud America 11
AF - Africa 2
Totale 12.589
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Nazione #
US - Stati Uniti d'America 7.974
CN - Cina 1.218
UA - Ucraina 997
IT - Italia 448
VN - Vietnam 443
DE - Germania 244
GB - Regno Unito 219
CA - Canada 217
SE - Svezia 214
FI - Finlandia 183
FR - Francia 95
IE - Irlanda 76
HK - Hong Kong 41
BE - Belgio 38
TR - Turchia 36
AT - Austria 30
IN - India 13
EU - Europa 12
RU - Federazione Russa 10
AU - Australia 9
BR - Brasile 7
NL - Olanda 7
HU - Ungheria 5
KH - Cambogia 5
PL - Polonia 5
JP - Giappone 4
ES - Italia 3
ID - Indonesia 3
MX - Messico 3
PE - Perù 3
SG - Singapore 3
CZ - Repubblica Ceca 2
DK - Danimarca 2
IL - Israele 2
KR - Corea 2
NZ - Nuova Zelanda 2
SA - Arabia Saudita 2
AR - Argentina 1
BD - Bangladesh 1
IS - Islanda 1
MA - Marocco 1
MY - Malesia 1
OM - Oman 1
PH - Filippine 1
PK - Pakistan 1
PT - Portogallo 1
SK - Slovacchia (Repubblica Slovacca) 1
TW - Taiwan 1
ZA - Sudafrica 1
Totale 12.589
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Città #
Woodbridge 1.014
Ann Arbor 895
Jacksonville 868
Fairfield 784
Chandler 623
Houston 583
Ashburn 444
Dong Ket 438
Nanjing 383
Wilmington 342
Seattle 314
Cambridge 268
Beijing 224
Toronto 203
Princeton 153
Nanchang 152
Dearborn 117
Ogden 92
Boardman 83
Dublin 73
Hebei 65
Shenyang 63
Kunming 62
Centro 60
Milan 54
Tianjin 54
Helsinki 48
New York 47
Brussels 38
Changsha 38
Hong Kong 38
San Diego 31
Jiaxing 30
Kocaeli 29
Vienna 29
Changchun 26
London 25
San Francisco 24
Hangzhou 22
Lanzhou 22
Verona 20
Venezia 18
Potenza 16
Los Angeles 15
Shanghai 15
Naples 13
Norwalk 12
Des Moines 10
Jinan 10
Bari 9
Redwood City 9
Hounslow 8
Guangzhou 7
Paris 7
Venice 7
Zhengzhou 7
Auburn Hills 6
Florence 6
Fuzhou 6
Imola 6
Melbourne 6
Philadelphia 6
New Castle 5
Phnom Penh 5
Borås 4
Catania 4
Chicago 4
Frankfurt am Main 4
Hanover 4
Pignola 4
Rockville 4
Trieste 4
Trinitapoli 4
Amsterdam 3
Barletta 3
Bologna 3
Como 3
Cusco 3
Ensenada 3
Haikou 3
Indore 3
Kilburn 3
Luzzano 3
Montecatini Terme 3
New Bedfont 3
Ningbo 3
Nürnberg 3
Pune 3
Redmond 3
Rogliano 3
San Michele All'adige 3
Singapore 3
St. Petersburg 3
Wandsworth 3
Berlin 2
Budapest 2
Campagna 2
Canberra 2
Cancellara 2
Capaccio 2
Totale 9.198
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Nome #
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 192
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 170
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 168
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 167
Yeast/vine interaction as selection tool to optimize wine typicality. 166
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 162
Recent updates on the use of agro-food waste for biogas production 161
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 161
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 159
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 158
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 155
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 152
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 150
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 149
Yeast Interactions in Inoculated Wine Fermentation. 148
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 146
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 144
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 142
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 142
ceppo di lievito della specie saccharomyces cerevisiae 140
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 139
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 131
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 129
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 127
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 126
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 124
Taxonomic and ecological diversity of food and beverage yeasts 123
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 120
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 117
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 115
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 114
Monitoring starter dominance to safeguard wine quality 114
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) 111
Traceability of wine microorganisms by biochemical and molecular markers. 110
New insights on the use of wine yeasts 110
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 108
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 107
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 105
Molecular and technological biodiversity in apiculate yeasts of wine origin. 105
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 103
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 103
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 101
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 98
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 98
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 97
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 96
A polyphasic approach to identify yeast starter culture in function to the grape variety. 96
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 96
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 95
Wine Saccharomyces cerevisiae improved by using traditional approaches 94
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 94
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 93
Response of wild S. cerevisiae to stresses determined by drying treatment 93
Conventional and Non-Conventional Yeasts in Beer Production 93
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 92
Characterization of volatil fraction of wine obtained with starter in different formulations. 92
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. 91
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 90
Function of yeast species and strains in wine flavour. 89
Yeast influence on wine flavour as tool to select indigenous starter cultures. 88
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 85
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 85
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 85
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 84
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 84
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 84
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 83
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 83
Mixed starter cultures as a tool to increase wine complexity 82
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 80
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 80
Monitoring of yeast starter culture dominance during wine fermentation process. 78
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 76
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 75
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 75
Biogenic amine formation in alcoholic fermentation 74
Molecular approach to print food yeasts at strain level. 74
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 74
Spray-dried starter yeasts for winemaking 73
Molecular biodiversity in Saccharomyces cerevisiae wine strains of different origin. 72
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 72
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 72
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 71
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 71
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 70
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 69
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 69
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. 69
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 68
Fermentation characteristics of Saccharomyces cerevisiae isolates from Aglianico of Vulture in the Basilicata region of Southern Italy 68
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 67
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 67
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 66
Non-Saccharomyces yeasts and wine flavour. 66
Ceppi vinari di Saccharomyces cerevisiae: variabilità genetica e tecnologica per la selezione di starter 65
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 65
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 64
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 64
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 63
Diversità genetica e tecnologica per la selezione di ceppi starter da utilizzare in fermentazione guidata di specifiche varietà d’uva. 63
Totale 10.294
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Categoria #
all - tutte 46.677
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 46.677
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019413 0 0 0 0 0 0 0 0 0 0 240 173
2019/20202.809 502 148 151 531 113 311 189 293 155 239 140 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
2023/2024735 75 43 93 28 104 112 20 44 181 35 0 0
Totale 12.942