IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 11.557
AS - Asia 3.974
EU - Europa 3.910
SA - Sud America 275
AF - Africa 38
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 12
Totale 19.779
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Nazione #
US - Stati Uniti d'America 11.226
CN - Cina 1.670
SG - Singapore 1.020
UA - Ucraina 999
IT - Italia 741
VN - Vietnam 644
RU - Federazione Russa 365
DE - Germania 361
HK - Hong Kong 326
GB - Regno Unito 325
CA - Canada 281
FI - Finlandia 271
FR - Francia 256
SE - Svezia 234
BR - Brasile 209
IE - Irlanda 81
IN - India 58
AE - Emirati Arabi Uniti 49
NL - Olanda 48
PL - Polonia 47
BE - Belgio 46
AT - Austria 44
TR - Turchia 44
MX - Messico 37
BD - Bangladesh 35
AR - Argentina 27
JP - Giappone 26
ES - Italia 23
LT - Lituania 20
ZA - Sudafrica 16
IQ - Iraq 13
EU - Europa 12
ID - Indonesia 11
CL - Cile 10
AU - Australia 9
IL - Israele 9
CZ - Repubblica Ceca 8
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
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
KE - Kenya 2
OM - Oman 2
TH - Thailandia 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BQ - ???statistics.table.value.countryCode.BQ??? 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
NP - Nepal 1
RS - Serbia 1
SD - Sudan 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TT - Trinidad e Tobago 1
VC - Saint Vincent e Grenadine 1
ZW - Zimbabwe 1
Totale 19.779
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Città #
Woodbridge 1.014
Ashburn 984
Ann Arbor 895
Jacksonville 868
Fairfield 784
San Jose 662
Chandler 623
Houston 586
Beijing 466
Dong Ket 438
Dallas 389
Nanjing 383
Wilmington 343
Hong Kong 323
Singapore 322
Seattle 319
Cambridge 268
Boardman 258
The Dalles 253
Toronto 230
Nanchang 153
Princeton 153
Lauterbourg 147
Los Angeles 137
New York 122
Dearborn 117
Moscow 114
Helsinki 99
Milan 98
Ogden 92
Council Bluffs 82
Kent 77
Dublin 76
Ho Chi Minh City 68
Hebei 65
Munich 65
Kunming 63
Shenyang 63
Centro 60
Tianjin 54
London 50
Buffalo 49
São Paulo 48
Brussels 43
Santa Clara 42
Hanoi 40
Chicago 39
Changsha 38
Orem 37
Turku 35
Warsaw 33
Naples 32
San Francisco 32
San Diego 31
Vienna 31
Jiaxing 30
Kocaeli 29
Changchun 27
Hangzhou 25
Brooklyn 24
Poplar 23
Lanzhou 22
Potenza 22
Tokyo 22
Atlanta 21
Bari 21
Frankfurt am Main 21
Rome 21
Amsterdam 20
Denver 20
Montreal 20
Verona 20
Chennai 19
Shanghai 19
Stockholm 18
Venezia 18
Boston 17
Phoenix 16
Johannesburg 12
Mexico City 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
Bologna 9
Mumbai 9
Redwood City 9
Da Nang 8
Florence 8
Haiphong 8
Hounslow 8
Ottawa 8
Totale 13.608
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Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 304
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 241
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 227
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 223
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 214
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 214
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 213
Recent updates on the use of agro-food waste for biogas production 208
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 204
Yeast/vine interaction as selection tool to optimize wine typicality. 202
Yeast Interactions in Inoculated Wine Fermentation. 202
ceppo di lievito della specie saccharomyces cerevisiae 199
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 199
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 195
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 192
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 190
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 187
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 183
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 182
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 182
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 182
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 182
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 181
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 181
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 177
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 173
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 168
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 167
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 162
A polyphasic approach to identify yeast starter culture in function to the grape variety. 159
Taxonomic and ecological diversity of food and beverage yeasts 154
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 153
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 151
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. 149
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 147
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 147
Conventional and Non-Conventional Yeasts in Beer Production 147
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 145
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 145
New insights on the use of wine yeasts 143
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 139
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 139
Traceability of wine microorganisms by biochemical and molecular markers. 138
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 138
Response of wild S. cerevisiae to stresses determined by drying treatment 138
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 136
Monitoring starter dominance to safeguard wine quality 136
Characterization of volatil fraction of wine obtained with starter in different formulations. 135
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 135
Yeast influence on wine flavour as tool to select indigenous starter cultures. 134
Biogenic amine formation in alcoholic fermentation 133
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 133
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 133
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 132
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 132
Molecular and technological biodiversity in apiculate yeasts of wine origin. 131
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 130
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 130
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 128
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 127
Function of yeast species and strains in wine flavour. 127
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 126
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 125
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 125
Wine Saccharomyces cerevisiae improved by using traditional approaches 124
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 124
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 123
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 122
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 121
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 120
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 120
Monitoring of yeast starter culture dominance during wine fermentation process. 119
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. 118
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 117
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 117
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 117
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 116
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 113
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 112
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 112
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 111
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 109
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 109
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 108
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. 108
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 107
Mixed starter cultures as a tool to increase wine complexity 107
Spray-dried starter yeasts for winemaking 106
Molecular approach to print food yeasts at strain level. 105
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 105
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 105
Impiego dell'elettroforesicapillare per la caratterizzazione di microrganismi: l'analisi di ceppi di Saccharomyces cerevisiae 102
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 102
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 102
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 102
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 101
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 101
Diversità genetica e tecnologica per la selezione di ceppi starter da utilizzare in fermentazione guidata di specifiche varietà d’uva. 99
Totale 14.711
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Categoria #
all - tutte 89.762
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 89.762
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021947 0 0 0 0 0 0 0 0 0 238 227 482
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
2025/20264.827 355 269 251 714 769 616 946 180 353 374 0 0
Totale 20.159