CATALOGO DEI PRODOTTI DELLA RICERCA

ZAPPAROLI, Giacomo
 Distribuzione geografica
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Continente #
EU - Europa 5.847
NA - Nord America 5.803
AS - Asia 3.898
SA - Sud America 593
AF - Africa 184
Continente sconosciuto - Info sul continente non disponibili 179
OC - Oceania 16
Totale 16.520
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Nazione #
US - Stati Uniti d'America 5.623
RU - Federazione Russa 1.915
SG - Singapore 1.551
IT - Italia 1.329
CN - Cina 1.128
GB - Regno Unito 802
BR - Brasile 425
FR - Francia 384
HK - Hong Kong 347
VN - Vietnam 343
DE - Germania 297
FI - Finlandia 248
SE - Svezia 239
IE - Irlanda 231
KR - Corea 135
NL - Olanda 92
CA - Canada 87
UA - Ucraina 87
ID - Indonesia 75
ZA - Sudafrica 67
IN - India 66
MX - Messico 58
BD - Bangladesh 51
AR - Argentina 44
CL - Cile 40
ES - Italia 40
BE - Belgio 39
JP - Giappone 37
NG - Nigeria 31
PH - Filippine 24
PK - Pakistan 24
EC - Ecuador 23
PL - Polonia 23
CO - Colombia 22
IQ - Iraq 20
AT - Austria 18
TR - Turchia 17
PE - Perù 16
AU - Australia 13
RO - Romania 13
CH - Svizzera 12
PT - Portogallo 12
DZ - Algeria 11
CZ - Repubblica Ceca 10
EG - Egitto 9
PY - Paraguay 9
SA - Arabia Saudita 9
VE - Venezuela 9
BG - Bulgaria 8
BJ - Benin 8
LT - Lituania 8
MA - Marocco 8
TH - Thailandia 8
UZ - Uzbekistan 8
TN - Tunisia 7
DK - Danimarca 6
HU - Ungheria 6
KE - Kenya 6
MY - Malesia 6
TG - Togo 6
BW - Botswana 5
CD - Congo 5
LK - Sri Lanka 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
BA - Bosnia-Erzegovina 4
BH - Bahrain 4
CR - Costa Rica 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
IL - Israele 4
JM - Giamaica 4
MD - Moldavia 4
NI - Nicaragua 4
PA - Panama 4
SK - Slovacchia (Repubblica Slovacca) 4
TZ - Tanzania 4
UY - Uruguay 4
AL - Albania 3
AM - Armenia 3
AZ - Azerbaigian 3
CG - Congo 3
GE - Georgia 3
HN - Honduras 3
IS - Islanda 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
TT - Trinidad e Tobago 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CY - Cipro 2
EU - Europa 2
GR - Grecia 2
GT - Guatemala 2
HR - Croazia 2
IR - Iran 2
JO - Giordania 2
KG - Kirghizistan 2
OM - Oman 2
PR - Porto Rico 2
SC - Seychelles 2
Totale 16.320
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Città #
Singapore 811
Jacksonville 661
Ashburn 659
Moscow 629
Southend 623
San Jose 539
Chandler 468
Dallas 445
Hong Kong 342
Ann Arbor 258
Woodbridge 254
Verona 241
Dublin 230
Council Bluffs 221
Beijing 202
The Dalles 186
Ho Chi Minh City 118
Los Angeles 106
Houston 102
Lawrence 102
Milan 102
Princeton 102
Wilmington 93
Hanoi 89
Nanjing 81
New York 77
Helsinki 75
Jinan 73
Rome 62
Santa Clara 54
Shenyang 54
Buffalo 51
Redondo Beach 37
São Paulo 35
Turin 35
Jakarta 34
Sindelfingen 34
Zhengzhou 34
Columbus 32
Redmond 32
Tokyo 32
Tianjin 30
Changsha 29
Munich 29
Brussels 28
Hebei 28
Amsterdam 27
Guangzhou 27
Ningbo 27
Redwood City 27
Falkenstein 24
Frankfurt am Main 24
Hangzhou 24
Abuja 23
Boardman 23
Chicago 23
Vanderbijlpark 21
London 20
Paris 20
Atlanta 19
Cape Town 19
Montreal 19
Nanchang 18
Orem 18
Da Nang 17
Haikou 17
Johannesburg 17
Taizhou 16
Belo Horizonte 15
Bologna 15
Lahore 15
Lancaster 15
Parma 15
Toronto 15
Chennai 14
Wageningen 14
Brooklyn 13
Florence 13
Guayaquil 13
Haiphong 13
Jiaxing 13
Poplar 13
Trento 13
Trieste 13
Norwalk 12
Shanghai 12
Taiyuan 12
Warsaw 12
Carrù 11
Chions 11
Lanzhou 11
Mumbai 11
Palermo 11
Phoenix 11
Rio de Janeiro 11
Santiago 11
Seoul 11
Fairfield 10
Manchester 10
Osimo 10
Totale 9.428
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Nome #
Evaluation of spontaneous fermentation with backslopping method for the production of alcoholic ginger beer 487
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 283
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 219
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 214
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 213
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 212
Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine 211
Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity 211
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 202
Acidic extracellular proteases from microrganisms of fairly acidic niche. 197
Caratterizzazione di ceppi di Botrytis cinerea da utilizzare per la produzione di vini passiti 197
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 195
Colture starter e biodiversità in enologia 189
Influenza delle caratteristiche enologiche sulla successione di Saccharomyces bayanus e S. cerevisiae nei vini Recioto e Amarone della Valpolicella. 187
A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis. 187
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 185
An attempt to reconstruct the history of the most ancient European farming community using peat cores from the Fiavè mire 179
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 179
Effects of centrifugation on malolactic fermentation in red wine 176
Effect of tannic acid on Lactobacillus plantarum wine strain during starvation: A proteomic study. 176
Botrytis euroamericana, a new species from peony and grape in North America and Europe 172
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine 171
An isolate morphologically and phylogenetically distinct from Botrytis cinerea obtained from withered grapes possibly represents a new species of Botrytis 169
Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes 167
Acidic extracellular proteases from microrganisms of fairly acidic niche. 166
Art loving bugs: the resurrection of Spinello Aretino from Pisa’s Cemetery 165
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering 160
Indagini microbiologiche sull’efficacia del lisozima nella vinificazione in rosso. 159
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 159
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 158
Gestire la malolattica con il coinoculo 156
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae 154
A novel Penicillium sumatraense isolate reveals an arsenal of degrading enzymes exploitable in algal bio-refinery processes 154
Selezione di lieviti autoctoni Saccharomyces per la produzione di vino Amarone 150
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. 149
Diaporthe rudis Associated with Berry Rot of Postharvest Grapes in Italy. 149
Filamentous fungi associated with natural infection of noble rot on withered grapes 147
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis 145
Bacterial Inoculation Strategies for the Achievement of MalolacticFermentation in High-alcohol Wines 145
Identification of Pestalotiopsis bicilita, Diplodia seriata and Diaporthe eres causing fruit rot in withered grapes in Italy 145
Description of a taxonomically undefined Sclerotiniaceae strain from withered rotten-grapes 144
Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios 143
Assessing variability among culturable phylloplane basidiomycetous yeasts from Italian agroecosystems 142
Fungal Systematics and Evolution: FUSE 4 142
Valutazione d’idoneità qualitativa di un ceppo di Oenococcus oeni da impiegare come starter della fermentazione malolattica in vino 141
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone 141
Fungal Systematics and Evolution: FUSE 5 141
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine 140
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 140
Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase 137
Fermentazione malolattica in vino con le colture starter. 137
Yeast/bacterial co-inoculation in red wine 137
Principali effetti di Botrytis cinerea sulla composizione dell’Amarone 136
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine. 135
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. 133
Identificazione molecolare dei batteri lattici di interesse enologico. 131
Prove di micromacerazione di uva Corvina. Valutazione del destino degli antociani durante la fermentazione alcolica 131
Attitudini fermentative di un ceppo di S. uvarum autoctono della Valpolicella 130
Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentation of Recioto and Amarone wines 129
Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. 129
Selezione di ceppi di Saccharomyces cerevisiae autoctoni per la produzione di vino Bardolino DOCG 128
Fermentazione di uve appassite della varietà Corvina ad alta concentrazione zuccherina. 127
Effetti dell'aggiunta di acido malico nel mosto sulla fermentazione malolattica 127
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi. 127
I FUNGHI FILAMENTOSI NEI FRUTTAI: IL CASO STUDIO DELLA VALLE DEI LAGHI 126
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. 125
La fermentazione malolattica spontanea nei vini di Valtellina: studio dei parametri cinetici e dei ceppi dominanti di Oenococcus oeni. 124
Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice 124
Ruolo di Botrytis cinerea sulla qualità del Recioto di Soave 122
The inhibitory effects of wine phenolics on lysozyme activity against lacticacid bacteria 122
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 122
Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration 122
Effect of tannic acid on Lactobacillus hilgardii analyzed by a proteomic approach. 121
Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine 120
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA PCR 119
Yeast species diversity in apple juice for cider production evidenced by culture-based method 118
Rapid identification and detection of Lactobacillus sanfrancisco in sourdough by species-specific PCR with 16S rRNA-targeted primers. 118
Effects of film-forming Pichia and Candida yeasts on cider and wine as post-fermentation contaminants 115
Gestione dei batteri malolattici mediante acclimatazione alle condizioni del vino. 115
Rapid detection of viable yeast and bacteria in wine by flow cytometry 114
Identification of potential protein markers of noble rot infected grapes 114
Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production 114
Characterization of selected species of Pichia and Candida for their growth capacity in apple and grape must and their biofilm parameters 113
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine 112
Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR 111
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 110
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. 110
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine 110
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy 110
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 109
Linking wine lactic acid bacteria diversity with wine aroma and flavour 108
Biodiversity and plant growth-promoting traits of yeasts from alpine peatlands 107
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity 107
Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. 103
Torulaspora per produrre l'Amarone 103
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes 103
New records of Penicillium and Aspergillus from withered grapes in Italy, and description of Penicillium fructuariae-cellae sp. nov. 102
Prove di micromacerazione di uva Corvina: valutazione del destino degli antociani durante la fermentazione alcolica 101
Impiego del co-inoculo lieviti batteri per la gestione della fermentazione malolattica 101
NMR-based metabolic profiling of different yeast fermented apple juices 101
Totale 14.763
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Categoria #
all - tutte 56.792
article - articoli 53.906
book - libri 0
conference - conferenze 2.453
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 433
Totale 113.584
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022658 0 225 8 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
2026/2027422 214 208 0 0 0 0 0 0 0 0 0 0
Totale 16.520