IRIS
CAPECE, Angela
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.272
EU - Europa 3.414
AS - Asia 3.397
SA - Sud America 222
AF - Africa 25
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
Totale 17.354
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.972
CN - Cina 1.591
UA - Ucraina 998
SG - Singapore 691
IT - Italia 688
VN - Vietnam 566
DE - Germania 353
HK - Hong Kong 318
GB - Regno Unito 300
CA - Canada 270
FI - Finlandia 238
SE - Svezia 231
BR - Brasile 171
RU - Federazione Russa 162
FR - Francia 106
IE - Irlanda 81
AE - Emirati Arabi Uniti 46
BE - Belgio 45
AT - Austria 44
PL - Polonia 43
TR - Turchia 43
NL - Olanda 39
IN - India 35
MX - Messico 23
AR - Argentina 22
ES - Italia 21
BD - Bangladesh 19
JP - Giappone 19
LT - Lituania 19
ZA - Sudafrica 15
EU - Europa 12
ID - Indonesia 10
AU - Australia 9
CL - Cile 8
CZ - Repubblica Ceca 8
IL - Israele 8
HU - Ungheria 7
PE - Perù 7
SA - Arabia Saudita 7
IQ - Iraq 6
PT - Portogallo 6
KH - Cambogia 5
PY - Paraguay 5
AZ - Azerbaigian 4
CO - Colombia 3
DK - Danimarca 3
HR - Croazia 3
KG - Kirghizistan 3
KR - Corea 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
PA - Panama 3
PK - Pakistan 3
RO - Romania 3
SK - Slovacchia (Repubblica Slovacca) 3
TW - Taiwan 3
UZ - Uzbekistan 3
VE - Venezuela 3
BG - Bulgaria 2
DO - Repubblica Dominicana 2
EC - Ecuador 2
EG - Egitto 2
GE - Georgia 2
KZ - Kazakistan 2
MA - Marocco 2
MY - Malesia 2
PH - Filippine 2
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BZ - Belize 1
CG - Congo 1
CH - Svizzera 1
CY - Cipro 1
EE - Estonia 1
GA - Gabon 1
GR - Grecia 1
IS - Islanda 1
JO - Giordania 1
KE - Kenya 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
OM - Oman 1
RS - Serbia 1
SD - Sudan 1
TH - Thailandia 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
ZW - Zimbabwe 1
Totale 17.354
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.014
Ann Arbor 895
Jacksonville 868
Fairfield 784
Ashburn 704
Chandler 623
Houston 585
Beijing 454
Dong Ket 438
Dallas 386
Nanjing 383
Wilmington 343
Seattle 318
Hong Kong 315
Singapore 306
Cambridge 268
Boardman 258
The Dalles 253
Toronto 229
Princeton 153
Nanchang 152
Los Angeles 132
Dearborn 117
New York 114
Milan 95
Ogden 92
Kent 77
Dublin 76
Helsinki 66
Hebei 65
Munich 65
Kunming 63
Shenyang 63
Centro 60
Ho Chi Minh City 55
Tianjin 54
Buffalo 49
London 46
Brussels 42
Moscow 42
São Paulo 41
Changsha 38
Turku 35
Santa Clara 34
Naples 32
San Diego 31
San Francisco 31
Vienna 31
Jiaxing 30
Kocaeli 29
Warsaw 29
Changchun 27
Hangzhou 25
Chicago 24
Brooklyn 22
Lanzhou 22
Bari 21
Hanoi 20
Potenza 20
Verona 20
Rome 19
Venezia 18
Shanghai 17
Boston 16
Poplar 16
Stockholm 16
Tokyo 16
Frankfurt am Main 15
Atlanta 14
Denver 14
Montreal 14
Amsterdam 13
Council Bluffs 13
Norwalk 12
Camerino 11
Chennai 11
Falkenstein 11
Guangzhou 11
Johannesburg 11
Orem 11
Palermo 11
Phoenix 11
Des Moines 10
Jinan 10
Nuremberg 10
Paris 10
Redondo Beach 10
Mexico City 9
Redwood City 9
Florence 8
Hounslow 8
Ottawa 8
Poznan 8
Zhengzhou 8
Manchester 7
Philadelphia 7
Querétaro 7
Rio de Janeiro 7
Venice 7
Ankara 6
Totale 12.114
Salva come PNG Salva come JPEG
Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 260
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 227
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 208
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 206
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 203
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 201
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 197
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 191
Recent updates on the use of agro-food waste for biogas production 190
Yeast/vine interaction as selection tool to optimize wine typicality. 189
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 183
Yeast Interactions in Inoculated Wine Fermentation. 182
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 182
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 180
ceppo di lievito della specie saccharomyces cerevisiae 178
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 174
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 174
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 173
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 172
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 170
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 170
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 166
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 165
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 162
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 161
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 156
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 154
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 151
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 145
Taxonomic and ecological diversity of food and beverage yeasts 143
A polyphasic approach to identify yeast starter culture in function to the grape variety. 143
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 140
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 140
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 137
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) 136
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 136
New insights on the use of wine yeasts 134
Conventional and Non-Conventional Yeasts in Beer Production 134
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 131
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 131
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 128
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 127
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 126
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 126
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 126
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 126
Traceability of wine microorganisms by biochemical and molecular markers. 125
Monitoring starter dominance to safeguard wine quality 125
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 124
Response of wild S. cerevisiae to stresses determined by drying treatment 124
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 124
Yeast influence on wine flavour as tool to select indigenous starter cultures. 122
Characterization of volatil fraction of wine obtained with starter in different formulations. 122
Molecular and technological biodiversity in apiculate yeasts of wine origin. 122
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 121
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 118
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 117
Wine Saccharomyces cerevisiae improved by using traditional approaches 116
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 116
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 115
Biogenic amine formation in alcoholic fermentation 114
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 113
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 112
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 112
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 111
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 111
Function of yeast species and strains in wine flavour. 111
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 109
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. 107
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 105
Monitoring of yeast starter culture dominance during wine fermentation process. 105
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 105
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 105
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 105
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 104
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 103
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 103
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 102
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 102
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 99
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 99
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 98
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 97
Molecular approach to print food yeasts at strain level. 96
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 95
Mixed starter cultures as a tool to increase wine complexity 95
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 93
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. 92
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 92
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 91
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 90
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 90
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 90
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 89
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 89
Non-Saccharomyces yeasts and wine flavour. 88
Spray-dried starter yeasts for winemaking 88
Study of the character “strain competition” among wild Saccharomyces cerevisiae isolated from Sangiovese grapes. 88
Diversità genetica e tecnologica per la selezione di ceppi starter da utilizzare in fermentazione guidata di specifiche varietà d’uva. 87
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 87
Totale 13.197
Salva come PNG Salva come JPEG
Categoria #
all - tutte 84.697
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 84.697
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.531 0 0 0 0 0 251 108 169 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
2024/20252.263 82 44 363 183 103 85 330 284 245 65 250 229
2025/20262.402 355 269 251 714 769 44 0 0 0 0 0 0
Totale 17.734