IRIS
CAPECE, Angela
 Distribuzione geografica
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Continente #
NA - Nord America 10.366
AS - Asia 3.614
EU - Europa 3.521
SA - Sud America 239
AF - Africa 28
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 12
Totale 17.792
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Nazione #
US - Stati Uniti d'America 10.055
CN - Cina 1.593
UA - Ucraina 998
SG - Singapore 855
IT - Italia 693
VN - Vietnam 598
DE - Germania 354
HK - Hong Kong 318
GB - Regno Unito 313
CA - Canada 277
FI - Finlandia 238
RU - Federazione Russa 238
SE - Svezia 233
BR - Brasile 186
FR - Francia 106
IE - Irlanda 81
PL - Polonia 47
AE - Emirati Arabi Uniti 46
BE - Belgio 45
AT - Austria 44
TR - Turchia 43
NL - Olanda 42
IN - India 39
MX - Messico 26
AR - Argentina 23
ES - Italia 23
JP - Giappone 23
BD - Bangladesh 22
LT - Lituania 20
ZA - Sudafrica 16
EU - Europa 12
ID - Indonesia 10
AU - Australia 9
IL - Israele 9
CL - Cile 8
CZ - Repubblica Ceca 8
HU - Ungheria 7
IQ - Iraq 7
PE - Perù 7
SA - Arabia Saudita 7
PT - Portogallo 6
PY - Paraguay 6
AZ - Azerbaigian 5
KH - Cambogia 5
PA - Panama 4
PK - Pakistan 4
UZ - Uzbekistan 4
CO - Colombia 3
DK - Danimarca 3
HR - Croazia 3
JO - Giordania 3
KG - Kirghizistan 3
KR - Corea 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
RO - Romania 3
SK - Slovacchia (Repubblica Slovacca) 3
TW - Taiwan 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
TN - Tunisia 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
KE - Kenya 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
OM - Oman 1
RS - Serbia 1
SD - Sudan 1
SN - Senegal 1
TH - Thailandia 1
TT - Trinidad e Tobago 1
ZW - Zimbabwe 1
Totale 17.792
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Città #
Woodbridge 1.014
Ann Arbor 895
Jacksonville 868
Fairfield 784
Ashburn 728
Chandler 623
Houston 585
Beijing 454
Dong Ket 438
Dallas 386
Nanjing 383
Wilmington 343
Seattle 319
Hong Kong 315
Singapore 311
Cambridge 268
Boardman 258
The Dalles 253
Toronto 230
Princeton 153
Nanchang 152
Los Angeles 137
New York 119
Dearborn 117
Milan 95
Ogden 92
Kent 77
Dublin 76
Helsinki 66
Hebei 65
Munich 65
Kunming 63
Shenyang 63
Ho Chi Minh City 61
Centro 60
Tianjin 54
Buffalo 49
London 49
Moscow 45
São Paulo 45
Brussels 42
Changsha 38
Santa Clara 35
Turku 35
Warsaw 33
Naples 32
San Diego 31
San Francisco 31
Vienna 31
Jiaxing 30
Hanoi 29
Kocaeli 29
Changchun 27
Chicago 25
Hangzhou 25
Brooklyn 24
Poplar 23
Lanzhou 22
Bari 21
Denver 20
Potenza 20
Tokyo 20
Verona 20
Rome 19
Montreal 18
Orem 18
Stockholm 18
Venezia 18
Boston 17
Shanghai 17
Amsterdam 16
Atlanta 15
Frankfurt am Main 15
Council Bluffs 14
Chennai 13
Phoenix 13
Johannesburg 12
Norwalk 12
Camerino 11
Falkenstein 11
Guangzhou 11
Mexico City 11
Palermo 11
Des Moines 10
Jinan 10
Nuremberg 10
Paris 10
Redondo Beach 10
Redwood City 9
Florence 8
Hounslow 8
Manchester 8
Ottawa 8
Poznan 8
Querétaro 8
Zhengzhou 8
Calgary 7
Philadelphia 7
Rio de Janeiro 7
Venice 7
Totale 12.234
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Nome #
Ottimizzazione della produzione ricombinante di peptidi antimicrobici di Hermetia illucens in lievito 268
Indigenous Saccharomyces cerevisiae yeasts as a source of biodiversity for the selection of starters for specific fermentations 230
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation 216
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions 211
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast 207
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells 207
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis 200
Yeast/vine interaction as selection tool to optimize wine typicality. 193
SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts 192
Recent updates on the use of agro-food waste for biogas production 192
Yeast Interactions in Inoculated Wine Fermentation. 186
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes 186
Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality 186
ceppo di lievito della specie saccharomyces cerevisiae 183
Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines 182
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress 180
Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae 179
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation 176
Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method 174
MOLECULAR AND TECHNOLOGICAL APPROACHES TO EVALUATE STRAIN BIODIVERSITY IN HANSENIASPORA UVARUM OF WINE ORIGIN 173
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 172
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region 172
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” 167
Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal 165
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin 163
Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine. 158
Molecular identification of yeast species associated with ‘Hamei’ - a traditional starter used for rice wine production in Manipur, India 157
“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii. 154
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added 149
A polyphasic approach to identify yeast starter culture in function to the grape variety. 147
Biodiversity evaluation in Hanseniaspora uvarum wine strains by using molecular and analytical techniques. 146
Taxonomic and ecological diversity of food and beverage yeasts 145
CAPACITÀ DI CEPPI INDIGENI DI SACCHAROMYCES CEREVISIAE DI RIDURRE IL CONTENUTO DI RAME DURANTE LA FERMENTAZIONE ALCOLICA 144
Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. 142
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) 139
Conventional and Non-Conventional Yeasts in Beer Production 139
Application of molecular techniques to fingerprint Saccharomyces cerevisiae strains. 138
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness 138
New insights on the use of wine yeasts 136
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity 133
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. 132
Selection of indigenous Saccharomyces cerevisiae strains as a tool to enhance the quality of “DOC Matera” wine 130
Comparative study of Saccharomyces cerevisiae indigenous wine strains to identify potential marker genes involved in desiccation stress resistance 129
Restriction analysis of rDNA regions to differentiatenon-Saccharomyces wine species in mixed cultures 128
The habitat “vineyard” influences the genetic patrimony of wild Saccharomyces cerevisiae strains. 128
Preliminary results on the impact of “winemaking yeasts” on the population of “vineyard Saccharomyces cerevisiae strains”. 128
Yeast influence on wine flavour as tool to select indigenous starter cultures. 127
Traceability of wine microorganisms by biochemical and molecular markers. 127
Monitoring starter dominance to safeguard wine quality 127
Response of wild S. cerevisiae to stresses determined by drying treatment 127
Characterization of volatil fraction of wine obtained with starter in different formulations. 126
Fourier Transform Ion Cyclotron Resonance Mass spectrometry (FTICR-MS) to ascertain the starter effect on Primitivo wine from Basilicata 126
Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. 125
Bioethanol production in yeast co-cultures in presence of adsorbents: preliminary result 124
Molecular and technological biodiversity in apiculate yeasts of wine origin. 123
Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance 121
Molecular characterization of Saccharomyces cerevisiae isolated from different grape varieties. 120
Biogenic amine formation in alcoholic fermentation 119
Wine Saccharomyces cerevisiae improved by using traditional approaches 118
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine-producing areas 118
MOLECULAR TOOLS FOR ASSESSING GENETIC DIVERSITY IN SACCHAROMYCES CEREVISIAE AND IN THE GRAPEVINE CULTIVAR AGLIANICO DEL VULTURE TYPICAL FROM SOUTH ITALY. 117
FYL - Fermenting Yeasts Laboratory: isolation, characterization and genetic stability for selection of starter yeasts for winemaking. 116
Influence of commercial starter use on indigenous Saccharomyces cerevisiae population of the grapes. 115
Wine yeast immobilization on “food-like” matrix for inoculated fermentation: preliminary results on spray-drying treatment of yeast cells. 115
Selection of starter cultures for specific grapevine: the case of Sangiovese from “Podere Forte” in Tuscany. 115
Analysis of wild Saccharomyces cerevisiae populations from spontaneous fermentations of Sangiovese grapes from different vineyards in Tuscany region. 114
Improvement of survival of Saccharomyces cerevisiae cells to drying treatment 112
Function of yeast species and strains in wine flavour. 112
Caratterizzazione enzimatica di lieviti vinari come strumento per la rintracciabilità di ceppo in fermentazione. 109
Study of natural Saccharomyces cerevisiae strains for the selection of specific starter cultures. 108
Monitoring of yeast starter culture dominance during wine fermentation process. 108
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. 108
Analisi RAPD-PCR per valutare l’influenza dell’habitat sul polimorfismo genetico in lieviti di origine alimentare. 107
Characterization of yeast microflora associated with a typical cheese of Southern Italy. 106
Microbiologia degli alimenti: I microrganismi come agenti di trasformazione e produzione di alimenti 106
Biotechnological approach based on selected Saccharomyces cerevisiae starters for reducing the use of sulfur dioxide in wine 106
Saccharomyces cerevisiae as Bakers’ Yeast. In. Publisher 105
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine 104
BIODIVERSITÀ IN SACCHAROMYCES CEREVISIAE COME STRUMENTO DI SELEZIONE DI COLTURE STARTER INDIGENE PER LA VALORIZZAZIONE DEL VINO “DOC MATERA” 103
Phenotypic and genetic variability of Hanseniaspora uvarum strains of wine origin. 100
Validazione del protocollo di fermentazione in cantina per la tracciabilità del ceppo inoculato. 100
Characterization of Saccharomyces cerevisiae strains involved in spontaneous fermentation of traditional Georgian wines 100
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains 99
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 97
Molecular approach to print food yeasts at strain level. 97
Mixed starter cultures as a tool to increase wine complexity 97
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications 96
Molecular typing of Saccharomyces cerevisiae isolated from “Hamei”- a traditional starter used for rice wine production in Manipur, India. 96
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. 95
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 93
Yeast population of old vineyards in “Cinque Terre” area in Italy: preliminary results of species evolution and dominant phenotypes for some technological traits. 92
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis 92
Variability of Saccharomyces cerevisiae strain in determining the total antioxidant capacity. 91
Isolation and identification of yeast microflora for the control of spontaneous fermentation. 91
Diversità genetica e tecnologica per la selezione di ceppi starter da utilizzare in fermentazione guidata di specifiche varietà d’uva. 91
Technological and molecular tools to discriminate a natural population of Saccharomyces cerevisiae. 91
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 90
Taxonomic and ecological diversity of food and beverage yeasts needed to outline scope of relevant yeasts 89
Non-Saccharomyces yeasts and wine flavour. 89
Spray-dried starter yeasts for winemaking 89
Totale 13.489
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Categoria #
all - tutte 85.932
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 85.932
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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
2025/20262.840 355 269 251 714 769 482 0 0 0 0 0 0
Totale 18.172