CATALOGO DEI PRODOTTI DELLA RICERCA

ZAPPAROLI, Giacomo
 Distribuzione geografica
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Continente #
NA - Nord America 7.028
EU - Europa 6.026
AS - Asia 3.928
SA - Sud America 632
AF - Africa 193
Continente sconosciuto - Info sul continente non disponibili 186
OC - Oceania 16
Totale 18.009
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Nazione #
US - Stati Uniti d'America 6.712
RU - Federazione Russa 1.927
SG - Singapore 1.558
IT - Italia 1.419
CN - Cina 1.130
GB - Regno Unito 820
BR - Brasile 442
FR - Francia 396
HK - Hong Kong 348
VN - Vietnam 344
DE - Germania 322
FI - Finlandia 248
SE - Svezia 240
IE - Irlanda 232
CA - Canada 145
KR - Corea 135
NL - Olanda 94
UA - Ucraina 88
ID - Indonesia 77
ZA - Sudafrica 71
IN - India 66
MX - Messico 61
BD - Bangladesh 54
AR - Argentina 49
BE - Belgio 42
ES - Italia 41
CL - Cile 40
JP - Giappone 37
PL - Polonia 32
NG - Nigeria 31
CO - Colombia 28
PH - Filippine 28
PE - Perù 24
PK - Pakistan 24
EC - Ecuador 23
IQ - Iraq 20
AT - Austria 18
TR - Turchia 17
CR - Costa Rica 16
GT - Guatemala 14
AU - Australia 13
PT - Portogallo 13
RO - Romania 13
CH - Svizzera 12
NI - Nicaragua 12
VE - Venezuela 12
DZ - Algeria 11
PR - Porto Rico 11
CZ - Repubblica Ceca 10
IL - Israele 10
JM - Giamaica 10
SV - El Salvador 10
BG - Bulgaria 9
EG - Egitto 9
PY - Paraguay 9
SA - Arabia Saudita 9
TH - Thailandia 9
TT - Trinidad e Tobago 9
BJ - Benin 8
HN - Honduras 8
LT - Lituania 8
MA - Marocco 8
UZ - Uzbekistan 8
TN - Tunisia 7
CW - ???statistics.table.value.countryCode.CW??? 6
DK - Danimarca 6
HU - Ungheria 6
KE - Kenya 6
MY - Malesia 6
SC - Seychelles 6
TG - Togo 6
BW - Botswana 5
CD - Congo 5
ET - Etiopia 5
GP - Guadalupe 5
LK - Sri Lanka 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
AM - Armenia 4
BA - Bosnia-Erzegovina 4
BH - Bahrain 4
DO - Repubblica Dominicana 4
GE - Georgia 4
MD - Moldavia 4
PA - Panama 4
SK - Slovacchia (Repubblica Slovacca) 4
TZ - Tanzania 4
UY - Uruguay 4
AL - Albania 3
AZ - Azerbaigian 3
CG - Congo 3
IS - Islanda 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BB - Barbados 2
BS - Bahamas 2
CY - Cipro 2
EU - Europa 2
GR - Grecia 2
Totale 17.797
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Città #
Ashburn 988
Singapore 812
Jacksonville 662
San Jose 634
Moscow 629
Southend 623
Dallas 480
Chandler 468
Hong Kong 343
Ann Arbor 258
Woodbridge 254
Verona 243
Dublin 230
Council Bluffs 222
Beijing 203
The Dalles 186
Ho Chi Minh City 118
Los Angeles 116
Milan 111
Houston 109
Lawrence 102
Princeton 102
Wilmington 94
Hanoi 89
New York 86
Nanjing 81
Helsinki 75
Santa Clara 75
Jinan 73
Rome 69
Shenyang 54
Buffalo 52
Frankfurt am Main 45
São Paulo 45
Turin 38
Redondo Beach 37
Columbus 35
Jakarta 34
Sindelfingen 34
Zhengzhou 34
Las Vegas 33
Redmond 32
Tokyo 32
Montreal 30
Tianjin 30
Changsha 29
Munich 29
Amsterdam 28
Brussels 28
Chicago 28
Hebei 28
Atlanta 27
Guangzhou 27
Ningbo 27
Redwood City 27
Boardman 25
Falkenstein 24
Hangzhou 24
Toronto 24
Abuja 23
Cape Town 22
London 22
Vanderbijlpark 21
Paris 20
Orem 19
Johannesburg 18
Nanchang 18
Bologna 17
Brooklyn 17
Da Nang 17
Denver 17
Florence 17
Haikou 17
Taizhou 16
Belo Horizonte 15
Lahore 15
Lancaster 15
Parma 15
Trento 15
Chennai 14
Wageningen 14
Guayaquil 13
Haiphong 13
Jiaxing 13
Phoenix 13
Poplar 13
San Francisco 13
San José 13
Trieste 13
Washington 13
Guatemala City 12
Lima 12
Managua 12
Naples 12
North Bergen 12
Norwalk 12
Palermo 12
Shanghai 12
Taiyuan 12
Warsaw 12
Totale 10.096
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Nome #
Evaluation of spontaneous fermentation with backslopping method for the production of alcoholic ginger beer 536
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 297
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 292
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 238
Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine 236
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 233
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 226
Colture starter e biodiversità in enologia 223
Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity 222
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 221
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 216
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 214
Acidic extracellular proteases from microrganisms of fairly acidic niche. 205
Caratterizzazione di ceppi di Botrytis cinerea da utilizzare per la produzione di vini passiti 203
A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis. 195
Influenza delle caratteristiche enologiche sulla successione di Saccharomyces bayanus e S. cerevisiae nei vini Recioto e Amarone della Valpolicella. 194
An attempt to reconstruct the history of the most ancient European farming community using peat cores from the Fiavè mire 192
Diversity of bacterial endophytes in 3 and 15 year-old grapevines of Vitis vinifera cv. Corvina and their potential for plant growth promotion and phytopathogen control 191
Effects of centrifugation on malolactic fermentation in red wine 187
Effect of tannic acid on Lactobacillus plantarum wine strain during starvation: A proteomic study. 183
Botrytis euroamericana, a new species from peony and grape in North America and Europe 183
Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes 182
Art loving bugs: the resurrection of Spinello Aretino from Pisa’s Cemetery 177
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine 177
An isolate morphologically and phylogenetically distinct from Botrytis cinerea obtained from withered grapes possibly represents a new species of Botrytis 177
Acidic extracellular proteases from microrganisms of fairly acidic niche. 176
Gestire la malolattica con il coinoculo 173
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 171
Indagini microbiologiche sull’efficacia del lisozima nella vinificazione in rosso. 170
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 170
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering 168
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis 165
A novel Penicillium sumatraense isolate reveals an arsenal of degrading enzymes exploitable in algal bio-refinery processes 164
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae 163
Bacterial Inoculation Strategies for the Achievement of MalolacticFermentation in High-alcohol Wines 159
Diaporthe rudis Associated with Berry Rot of Postharvest Grapes in Italy. 157
Selezione di lieviti autoctoni Saccharomyces per la produzione di vino Amarone 156
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. 155
Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentation of Recioto and Amarone wines 155
Yeast/bacterial co-inoculation in red wine 155
Assessing variability among culturable phylloplane basidiomycetous yeasts from Italian agroecosystems 154
Fungal Systematics and Evolution: FUSE 5 154
Filamentous fungi associated with natural infection of noble rot on withered grapes 153
Fermentazione malolattica in vino con le colture starter. 152
Identification of Pestalotiopsis bicilita, Diplodia seriata and Diaporthe eres causing fruit rot in withered grapes in Italy 152
Description of a taxonomically undefined Sclerotiniaceae strain from withered rotten-grapes 151
Valutazione d’idoneità qualitativa di un ceppo di Oenococcus oeni da impiegare come starter della fermentazione malolattica in vino 150
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 150
Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios 149
Fungal Systematics and Evolution: FUSE 4 149
Effects of film-forming Pichia and Candida yeasts on cider and wine as post-fermentation contaminants 148
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine 148
Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase 145
Principali effetti di Botrytis cinerea sulla composizione dell’Amarone 145
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone 145
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. 144
Ruolo di Botrytis cinerea sulla qualità del Recioto di Soave 144
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA PCR 141
Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine 140
Prove di micromacerazione di uva Corvina. Valutazione del destino degli antociani durante la fermentazione alcolica 140
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine. 140
La fermentazione malolattica spontanea nei vini di Valtellina: studio dei parametri cinetici e dei ceppi dominanti di Oenococcus oeni. 139
Effetti dell'aggiunta di acido malico nel mosto sulla fermentazione malolattica 139
Fermentazione di uve appassite della varietà Corvina ad alta concentrazione zuccherina. 138
Identificazione molecolare dei batteri lattici di interesse enologico. 137
Attitudini fermentative di un ceppo di S. uvarum autoctono della Valpolicella 137
Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. 137
Selezione di ceppi di Saccharomyces cerevisiae autoctoni per la produzione di vino Bardolino DOCG 136
Effect of tannic acid on Lactobacillus hilgardii analyzed by a proteomic approach. 134
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. 133
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi. 133
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 132
I FUNGHI FILAMENTOSI NEI FRUTTAI: IL CASO STUDIO DELLA VALLE DEI LAGHI 131
Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration 131
The inhibitory effects of wine phenolics on lysozyme activity against lacticacid bacteria 129
Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice 129
Biodiversity and plant growth-promoting traits of yeasts from alpine peatlands 126
Rapid identification and detection of Lactobacillus sanfrancisco in sourdough by species-specific PCR with 16S rRNA-targeted primers. 126
Yeast species diversity in apple juice for cider production evidenced by culture-based method 124
Identification of potential protein markers of noble rot infected grapes 123
Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production 123
Characterization of selected species of Pichia and Candida for their growth capacity in apple and grape must and their biofilm parameters 122
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine 122
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 121
Rapid detection of viable yeast and bacteria in wine by flow cytometry 120
Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR 120
Gestione dei batteri malolattici mediante acclimatazione alle condizioni del vino. 120
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine 120
Prove di micromacerazione di uva Corvina: valutazione del destino degli antociani durante la fermentazione alcolica 118
Il lisozima ritarda nei rossi e blocca nei bianchi la malolattica 118
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy 117
Enhancing the volatile organic compound and biomass production by three biocontrol potential bacteria in corn steep liquor growth medium and development of cell freeze-drying process 116
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. 116
Linking wine lactic acid bacteria diversity with wine aroma and flavour 116
Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. 115
Selezione di lieviti per vini passiti isolati dal microbiota dei fruttai 115
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity 114
New records of Penicillium and Aspergillus from withered grapes in Italy, and description of Penicillium fructuariae-cellae sp. nov. 112
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiaemixed cultures on fermentation and aroma of Amarone wine 111
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes 110
Totale 16.011
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Categoria #
all - tutte 61.071
article - articoli 57.728
book - libri 0
conference - conferenze 2.887
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 456
Totale 122.142
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022425 0 0 0 15 25 14 10 55 23 19 71 193
2022/20231.629 133 142 186 231 145 351 41 91 194 28 47 40
2023/2024880 73 68 72 119 98 92 60 59 13 31 130 65
2024/20252.337 141 164 110 381 96 72 104 112 302 173 246 436
2025/20267.095 508 370 535 1.129 1.700 501 630 406 578 392 145 201
2026/20271.911 214 220 443 1.034 0 0 0 0 0 0 0 0
Totale 18.009