CATALOGO DEI PRODOTTI DELLA RICERCA

ZAPPAROLI, Giacomo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 2.935
NA - Nord America 2.874
AS - Asia 875
OC - Oceania 10
SA - Sud America 9
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 4
Totale 6.714
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.837
IT - Italia 727
CN - Cina 712
GB - Regno Unito 708
FR - Francia 304
IE - Irlanda 226
SE - Svezia 223
FI - Finlandia 208
DE - Germania 203
RU - Federazione Russa 180
SG - Singapore 103
UA - Ucraina 76
CA - Canada 35
BE - Belgio 27
KR - Corea 13
CH - Svizzera 10
AU - Australia 9
ES - Italia 9
JP - Giappone 7
NL - Olanda 7
VN - Vietnam 7
CL - Cile 5
ID - Indonesia 5
RO - Romania 5
TR - Turchia 5
IN - India 4
BD - Bangladesh 3
HU - Ungheria 3
IL - Israele 3
IS - Islanda 3
LV - Lettonia 3
MD - Moldavia 3
ZA - Sudafrica 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BG - Bulgaria 2
DK - Danimarca 2
ET - Etiopia 2
EU - Europa 2
GE - Georgia 2
HK - Hong Kong 2
NG - Nigeria 2
PK - Pakistan 2
PL - Polonia 2
SA - Arabia Saudita 2
AR - Argentina 1
AT - Austria 1
BR - Brasile 1
BY - Bielorussia 1
CZ - Repubblica Ceca 1
EC - Ecuador 1
IR - Iran 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
MX - Messico 1
NZ - Nuova Zelanda 1
PA - Panama 1
PY - Paraguay 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 6.714
Salva come PNG Salva come JPEG
Città #
Jacksonville 660
Southend 623
Chandler 468
Ann Arbor 258
Woodbridge 254
Dublin 226
Beijing 140
Ashburn 129
Lawrence 102
Princeton 102
Wilmington 93
Verona 90
Houston 89
Nanjing 78
Singapore 76
Jinan 70
Shenyang 54
Helsinki 48
Milan 42
Sindelfingen 34
Redmond 32
Zhengzhou 30
Hebei 28
Redwood City 27
Changsha 25
New York 25
Ningbo 25
Tianjin 24
Brussels 22
Boardman 21
Hangzhou 21
Guangzhou 18
Haikou 17
Nanchang 17
Lancaster 15
Taizhou 15
Turin 15
Jiaxing 13
Los Angeles 13
Bologna 12
Chicago 12
Norwalk 12
Taiyuan 12
Carrù 11
Chions 11
Trieste 11
Lanzhou 10
Osimo 10
Rome 10
Brescia 9
Fairfield 9
Seattle 9
Auburn Hills 8
Buk-gu 8
Riva 8
Kemerovo 7
Washington 7
Clearwater 6
Falkenstein 6
Fuzhou 6
Kent 6
Munich 6
Nice 6
San Francisco 6
Tokyo 6
Trento 6
Ascoli Piceno 5
Beinasco 5
Dong Ket 5
Florence 5
Moscow 5
Parma 5
Trissino 5
Vicenza 5
Viterbo 5
Bari 4
Bordeaux 4
Cartoceto 4
Las Vegas 4
Lecco 4
London 4
Melbourne 4
Modena 4
Naples 4
Salerno 4
Seoul 4
Toronto 4
Zimone 4
Alessandria 3
Bern 3
Bolzano 3
Bovolone 3
Castelfranco Veneto 3
Chisinau 3
Frankfurt am Main 3
Groningen 3
Grosseto 3
Lucca 3
Mehlingen 3
Monserrato 3
Totale 4.402
Salva come PNG Salva come JPEG
Nome #
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 199
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 137
Influenza delle caratteristiche enologiche sulla successione di Saccharomyces bayanus e S. cerevisiae nei vini Recioto e Amarone della Valpolicella. 107
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 104
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 103
Colture starter e biodiversità in enologia 102
Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine 99
Caratterizzazione di ceppi di Botrytis cinerea da utilizzare per la produzione di vini passiti 98
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 92
Effects of centrifugation on malolactic fermentation in red wine 91
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 91
Acidic extracellular proteases from microrganisms of fairly acidic niche. 89
Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes 87
Principali effetti di Botrytis cinerea sulla composizione dell’Amarone 86
Yeast/bacterial co-inoculation in red wine 84
Selezione di lieviti autoctoni Saccharomyces per la produzione di vino Amarone 83
Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase 81
Effect of tannic acid on Lactobacillus plantarum wine strain during starvation: A proteomic study. 81
Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentation of Recioto and Amarone wines 80
Identification of Pestalotiopsis bicilita, Diplodia seriata and Diaporthe eres causing fruit rot in withered grapes in Italy 80
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 79
A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis. 77
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine 77
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. 76
La fermentazione malolattica spontanea nei vini di Valtellina: studio dei parametri cinetici e dei ceppi dominanti di Oenococcus oeni. 76
Identificazione molecolare dei batteri lattici di interesse enologico. 74
Indagini microbiologiche sull’efficacia del lisozima nella vinificazione in rosso. 74
Gestire la malolattica con il coinoculo 74
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae 74
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 73
Art loving bugs: the resurrection of Spinello Aretino from Pisa’s Cemetery 72
Acidic extracellular proteases from microrganisms of fairly acidic niche. 72
Fermentazione di uve appassite della varietà Corvina ad alta concentrazione zuccherina. 71
Effetti dell'aggiunta di acido malico nel mosto sulla fermentazione malolattica 70
An isolate morphologically and phylogenetically distinct from Botrytis cinerea obtained from withered grapes possibly represents a new species of Botrytis 70
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis 69
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA PCR 69
Selezione di ceppi di Saccharomyces cerevisiae autoctoni per la produzione di vino Bardolino DOCG 68
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 68
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine 68
Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity 68
Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice 68
Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine 66
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering 66
Filamentous fungi associated with natural infection of noble rot on withered grapes 66
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. 65
Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios 65
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 64
Ruolo di Botrytis cinerea sulla qualità del Recioto di Soave 63
Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. 63
Rapid detection of viable yeast and bacteria in wine by flow cytometry 62
I FUNGHI FILAMENTOSI NEI FRUTTAI: IL CASO STUDIO DELLA VALLE DEI LAGHI 62
Fungal Systematics and Evolution: FUSE 4 62
Rapid identification and detection of Lactobacillus sanfrancisco in sourdough by species-specific PCR with 16S rRNA-targeted primers. 61
Botrytis euroamericana, a new species from peony and grape in North America and Europe 60
Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. 59
Bacterial Inoculation Strategies for the Achievement of MalolacticFermentation in High-alcohol Wines 59
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 59
Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration 59
Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production 59
Interactions between Saccharomyces and Oenococcus oeni strains from Amarone wine affect malolactic fermentation and wine composition. 58
Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR 58
Fermentazione malolattica in vino con le colture starter. 58
Description of a taxonomically undefined Sclerotiniaceae strain from withered rotten-grapes 58
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. 57
Valutazione d’idoneità qualitativa di un ceppo di Oenococcus oeni da impiegare come starter della fermentazione malolattica in vino 57
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine 57
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes 57
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine. 56
Identification of potential protein markers of noble rot infected grapes 56
Prove di micromacerazione di uva Corvina: valutazione del destino degli antociani durante la fermentazione alcolica 53
Prove sperimentali di microvinificazione per l'analisi degli antociani di uva corvina 53
Selezione di lieviti per vini passiti isolati dal microbiota dei fruttai 52
Yeast species diversity in apple juice for cider production evidenced by culture-based method 52
Fungal Systematics and Evolution: FUSE 5 52
Isolation of Neofusicoccum parvum from withered grapes: Strain characterization, pathogenicity and its detrimental effects on passito wine arom 52
Gestione dei batteri malolattici mediante acclimatazione alle condizioni del vino. 51
Attitudini fermentative di un ceppo di S. uvarum autoctono della Valpolicella 51
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiaemixed cultures on fermentation and aroma of Amarone wine 51
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 51
Influence of the pH of Chardonnay must on malolactic fermentation induced by bacteria co-inoculated with yeasts 50
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 50
Effects of post-harvest fungal infection of apples on chemical characteristics of cider. 50
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity 50
Effect of tannic acid on Lactobacillus hilgardii analyzed by a proteomic approach. 49
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone 49
Torulaspora per produrre l'Amarone 49
The inhibitory effects of wine phenolics on lysozyme activity against lacticacid bacteria 49
Diaporthe rudis Associated with Berry Rot of Postharvest Grapes in Italy. 49
New records of Penicillium and Aspergillus from withered grapes in Italy, and description of Penicillium fructuariae-cellae sp. nov. 49
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine 47
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. 47
Prove di micromacerazione di uva Corvina. Valutazione del destino degli antociani durante la fermentazione alcolica 45
Impiego del co-inoculo lieviti batteri per la gestione della fermentazione malolattica 44
Il lisozima ritarda nei rossi e blocca nei bianchi la malolattica 42
Molecular and biochemical diversity of Oenococcus oeni strains isolated during spontaneous malolactic fermentation of Malvasia Nera wine 42
NMR-based metabolic profiling of different yeast fermented apple juices 42
Linking wine lactic acid bacteria diversity with wine aroma and flavour 39
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy 38
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi. 36
Totale 6.687
Salva come PNG Salva come JPEG
Categoria #
all - tutte 23.899
article - articoli 23.401
book - libri 0
conference - conferenze 289
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 209
Totale 47.798
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020750 0 12 17 74 51 100 54 80 82 103 61 116
2020/2021942 88 179 27 83 123 104 30 99 63 21 103 22
2021/2022720 62 225 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
2024/2025198 141 57 0 0 0 0 0 0 0 0 0 0
Totale 6.864