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Vittorio Capozzi
Vittorio Capozzi
ISPA-CNR (Istituto di Scienze delle Produzioni Alimentari - Consiglio Nazionale delle Ricerche)
Email verificata su ispa.cnr.it
Titolo
Citata da
Citata da
Anno
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products
V Capozzi, P Russo, MT Dueñas, P López, G Spano
Applied Microbiology and Biotechnology 96, 1383-1394, 2012
2682012
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products
P Russo, MP Arena, D Fiocco, V Capozzi, D Drider, G Spano
International journal of food microbiology 247, 48-54, 2017
2082017
Microbial terroir and food innovation: The case of yeast biodiversity in wine
V Capozzi, C Garofalo, MA Chiriatti, F Grieco, G Spano
Microbiological research 181, 75-83, 2015
1882015
Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine
V Capozzi, P Russo, V Ladero, M Fernández, D Fiocco, MA Alvarez, ...
Frontiers in Microbiology 3, 122, 2012
1662012
Beta-glucans improve growth, viability and colonization of probiotic microorganisms
P Russo, P López, V Capozzi, PF De Palencia, MT Dueñas, G Spano, ...
International journal of molecular sciences 13 (5), 6026-6039, 2012
1592012
Biotechnological production of vitamin B2-enriched bread and pasta
V Capozzi, V Menga, AM Digesu, P De Vita, D van Sinderen, L Cattivelli, ...
Journal of agricultural and food chemistry 59 (14), 8013-8020, 2011
1422011
Spontaneous food fermentations and potential risks for human health
V Capozzi, M Fragasso, R Romaniello, C Berbegal, P Russo, G Spano
Fermentation 3 (4), 49, 2017
1362017
Biogenic amine in wines
L Beneduce, A Romano, V Capozzi, P Lucas, L Barnavon, B Bach, ...
Annals of Microbiology 60, 573-578, 2010
1342010
Bacterial stressors in minimally processed food
V Capozzi, D Fiocco, ML Amodio, A Gallone, G Spano
International journal of molecular sciences 10 (7), 3076-3105, 2009
1252009
The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for industrial wine production
M Tristezza, M Tufariello, V Capozzi, G Spano, G Mita, F Grieco
Frontiers in Microbiology, 670, 2016
1222016
Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria
MP Arena, G Caggianiello, D Fiocco, P Russo, M Torelli, G Spano, ...
International Journal of Molecular Sciences 15 (2), 3025-3039, 2014
1212014
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum
D Fiocco, V Capozzi, P Goffin, P Hols, G Spano
Applied Microbiology and Biotechnology 77, 909-915, 2007
1172007
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread
P Russo, V Capozzi, MP Arena, G Spadaccino, MT Dueñas, P López, ...
Applied Microbiology and Biotechnology 98, 3691-3700, 2014
1142014
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy
M Tristezza, C Vetrano, G Bleve, G Spano, V Capozzi, A Logrieco, G Mita, ...
Food microbiology 36 (2), 335-342, 2013
1102013
Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis
P Bove, P Russo, V Capozzi, A Gallone, G Spano, D Fiocco
Microbiological research 168 (6), 351-359, 2013
1072013
Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines
V Capozzi, P Russo, L Beneduce, S Weidmann, F Grieco, J Guzzo, ...
Letters in Applied Microbiology 50 (3), 327-334, 2010
1072010
Non-Saccharomyces commercial starter cultures: Scientific trends, recent patents and innovation in the wine sector
L Roudil, P Russo, C Berbegal, W Albertin, G Spano, V Capozzi
Recent patents on food, nutrition & agriculture 11 (1), 27-39, 2020
1042020
Microbial resources and enological significance: Opportunities and benefits
L Petruzzi, V Capozzi, C Berbegal, MR Corbo, A Bevilacqua, G Spano, ...
Frontiers in microbiology 8, 995, 2017
1042017
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation
C Berbegal, N Peña, P Russo, F Grieco, I Pardo, S Ferrer, G Spano, ...
Food microbiology 57, 187-194, 2016
902016
Lactobacillus plantarum strains for multifunctional oat-based foods
P Russo, MLV de Chiara, V Capozzi, MP Arena, ML Amodio, A Rascón, ...
LWT-Food Science and Technology 68, 288-294, 2016
902016
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