CATALOGO DEI PRODOTTI DELLA RICERCA

ZAPPAROLI, Giacomo
 Distribuzione geografica
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Continente #
EU - Europa 5.718
NA - Nord America 5.565
AS - Asia 3.855
SA - Sud America 586
AF - Africa 176
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 6
Totale 15.922
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Nazione #
US - Stati Uniti d'America 5.392
RU - Federazione Russa 1.915
SG - Singapore 1.541
IT - Italia 1.228
CN - Cina 1.116
GB - Regno Unito 802
BR - Brasile 422
FR - Francia 379
HK - Hong Kong 346
VN - Vietnam 342
DE - Germania 296
FI - Finlandia 246
SE - Svezia 239
IE - Irlanda 231
KR - Corea 134
UA - Ucraina 87
CA - Canada 86
NL - Olanda 86
ID - Indonesia 75
ZA - Sudafrica 67
IN - India 66
MX - Messico 58
AR - Argentina 43
CL - Cile 39
BE - Belgio 37
JP - Giappone 37
BD - Bangladesh 36
ES - Italia 36
NG - Nigeria 31
PH - Filippine 24
PL - Polonia 23
EC - Ecuador 22
PK - Pakistan 22
CO - Colombia 21
IQ - Iraq 20
AT - Austria 18
PE - Perù 16
TR - Turchia 16
AU - Australia 13
RO - Romania 13
CH - Svizzera 12
DZ - Algeria 11
CZ - Repubblica Ceca 9
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
PT - Portogallo 8
TH - Thailandia 8
UZ - Uzbekistan 8
DK - Danimarca 6
MY - Malesia 6
TG - Togo 6
CD - Congo 5
HU - Ungheria 5
LK - Sri Lanka 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
BH - Bahrain 4
BW - Botswana 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
IL - Israele 4
KE - Kenya 4
MD - Moldavia 4
NI - Nicaragua 4
PA - Panama 4
SK - Slovacchia (Repubblica Slovacca) 4
TN - Tunisia 4
TZ - Tanzania 4
UY - Uruguay 4
AL - Albania 3
AM - Armenia 3
AZ - Azerbaigian 3
BA - Bosnia-Erzegovina 3
CG - Congo 3
CR - Costa Rica 3
GE - Georgia 3
IS - Islanda 3
JM - Giamaica 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CY - Cipro 2
EU - Europa 2
GR - Grecia 2
GT - Guatemala 2
HN - Honduras 2
IR - Iran 2
JO - Giordania 2
KG - Kirghizistan 2
OM - Oman 2
PR - Porto Rico 2
TT - Trinidad e Tobago 2
BN - Brunei Darussalam 1
BO - Bolivia 1
Totale 15.898
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Città #
Singapore 807
Jacksonville 660
Ashburn 636
Moscow 629
Southend 623
San Jose 529
Chandler 468
Dallas 443
Hong Kong 341
Ann Arbor 258
Woodbridge 254
Verona 241
Dublin 230
Beijing 195
The Dalles 186
Council Bluffs 121
Ho Chi Minh City 117
Lawrence 102
Los Angeles 102
Princeton 102
Houston 100
Wilmington 93
Hanoi 89
Nanjing 81
New York 77
Helsinki 75
Milan 75
Jinan 73
Shenyang 54
Buffalo 49
Rome 47
Santa Clara 39
Redondo Beach 37
São Paulo 35
Jakarta 34
Sindelfingen 34
Zhengzhou 34
Columbus 32
Redmond 32
Tokyo 32
Turin 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 22
Vanderbijlpark 21
Chicago 20
London 20
Atlanta 19
Cape Town 19
Montreal 19
Nanchang 18
Da Nang 17
Haikou 17
Johannesburg 17
Orem 17
Paris 16
Taizhou 16
Belo Horizonte 15
Bologna 15
Lancaster 15
Toronto 15
Chennai 14
Parma 14
Wageningen 14
Florence 13
Haiphong 13
Jiaxing 13
Lahore 13
Poplar 13
Trieste 13
Brooklyn 12
Guayaquil 12
Norwalk 12
Taiyuan 12
Warsaw 12
Carrù 11
Chions 11
Lanzhou 11
Mumbai 11
Rio de Janeiro 11
Santiago 11
Trento 11
Fairfield 10
Manchester 10
Osimo 10
Palermo 10
Porto Alegre 10
Prato 10
San Francisco 10
Totale 9.190
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Nome #
Evaluation of spontaneous fermentation with backslopping method for the production of alcoholic ginger beer 454
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 277
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 214
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 212
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 209
Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity 209
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 208
Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine 206
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 202
Caratterizzazione di ceppi di Botrytis cinerea da utilizzare per la produzione di vini passiti 196
Acidic extracellular proteases from microrganisms of fairly acidic niche. 194
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 192
Colture starter e biodiversità in enologia 188
Influenza delle caratteristiche enologiche sulla successione di Saccharomyces bayanus e S. cerevisiae nei vini Recioto e Amarone della Valpolicella. 186
A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis. 186
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 183
An attempt to reconstruct the history of the most ancient European farming community using peat cores from the Fiavè mire 177
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 177
Effect of tannic acid on Lactobacillus plantarum wine strain during starvation: A proteomic study. 174
Effects of centrifugation on malolactic fermentation in red wine 170
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine 170
Botrytis euroamericana, a new species from peony and grape in North America and Europe 170
An isolate morphologically and phylogenetically distinct from Botrytis cinerea obtained from withered grapes possibly represents a new species of Botrytis 168
Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes 166
Acidic extracellular proteases from microrganisms of fairly acidic niche. 164
Art loving bugs: the resurrection of Spinello Aretino from Pisa’s Cemetery 163
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering 159
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 158
Indagini microbiologiche sull’efficacia del lisozima nella vinificazione in rosso. 157
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 156
Gestire la malolattica con il coinoculo 154
A novel Penicillium sumatraense isolate reveals an arsenal of degrading enzymes exploitable in algal bio-refinery processes 153
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae 152
Selezione di lieviti autoctoni Saccharomyces per la produzione di vino Amarone 148
Diaporthe rudis Associated with Berry Rot of Postharvest Grapes in Italy. 147
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. 146
Filamentous fungi associated with natural infection of noble rot on withered grapes 146
Description of a taxonomically undefined Sclerotiniaceae strain from withered rotten-grapes 143
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis 142
Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios 142
Identification of Pestalotiopsis bicilita, Diplodia seriata and Diaporthe eres causing fruit rot in withered grapes in Italy 142
Bacterial Inoculation Strategies for the Achievement of MalolacticFermentation in High-alcohol Wines 141
Fungal Systematics and Evolution: FUSE 4 141
Valutazione d’idoneità qualitativa di un ceppo di Oenococcus oeni da impiegare come starter della fermentazione malolattica in vino 139
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine 138
Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase 137
Fermentazione malolattica in vino con le colture starter. 136
Fungal Systematics and Evolution: FUSE 5 136
Principali effetti di Botrytis cinerea sulla composizione dell’Amarone 135
Yeast/bacterial co-inoculation in red wine 134
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine. 132
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. 131
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 130
Prove di micromacerazione di uva Corvina. Valutazione del destino degli antociani durante la fermentazione alcolica 129
Identificazione molecolare dei batteri lattici di interesse enologico. 128
Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. 128
Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentation of Recioto and Amarone wines 127
Attitudini fermentative di un ceppo di S. uvarum autoctono della Valpolicella 127
Fermentazione di uve appassite della varietà Corvina ad alta concentrazione zuccherina. 125
Selezione di ceppi di Saccharomyces cerevisiae autoctoni per la produzione di vino Bardolino DOCG 124
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. 124
I FUNGHI FILAMENTOSI NEI FRUTTAI: IL CASO STUDIO DELLA VALLE DEI LAGHI 124
Effetti dell'aggiunta di acido malico nel mosto sulla fermentazione malolattica 123
Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice 123
La fermentazione malolattica spontanea nei vini di Valtellina: studio dei parametri cinetici e dei ceppi dominanti di Oenococcus oeni. 122
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 121
Ruolo di Botrytis cinerea sulla qualità del Recioto di Soave 120
The inhibitory effects of wine phenolics on lysozyme activity against lacticacid bacteria 120
Effect of tannic acid on Lactobacillus hilgardii analyzed by a proteomic approach. 119
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi. 119
Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine 118
Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration 118
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA PCR 117
Yeast species diversity in apple juice for cider production evidenced by culture-based method 115
Rapid identification and detection of Lactobacillus sanfrancisco in sourdough by species-specific PCR with 16S rRNA-targeted primers. 115
Effects of film-forming Pichia and Candida yeasts on cider and wine as post-fermentation contaminants 113
Rapid detection of viable yeast and bacteria in wine by flow cytometry 113
Characterization of selected species of Pichia and Candida for their growth capacity in apple and grape must and their biofilm parameters 112
Gestione dei batteri malolattici mediante acclimatazione alle condizioni del vino. 112
Identification of potential protein markers of noble rot infected grapes 112
Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR 110
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. 110
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine 110
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy 109
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 108
Linking wine lactic acid bacteria diversity with wine aroma and flavour 108
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine 107
Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production 107
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity 106
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 104
Assessing variability among culturable phylloplane basidiomycetous yeasts from Italian agroecosystems 104
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone 104
Torulaspora per produrre l'Amarone 102
Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. 101
NMR-based metabolic profiling of different yeast fermented apple juices 101
New records of Penicillium and Aspergillus from withered grapes in Italy, and description of Penicillium fructuariae-cellae sp. nov. 101
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes 101
Prove di micromacerazione di uva Corvina: valutazione del destino degli antociani durante la fermentazione alcolica 99
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiaemixed cultures on fermentation and aroma of Amarone wine 99
Prove sperimentali di microvinificazione per l'analisi degli antociani di uva corvina 98
Totale 14.427
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Categoria #
all - tutte 54.025
article - articoli 51.441
book - libri 0
conference - conferenze 2.167
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 417
Totale 108.050
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202122 0 0 0 0 0 0 0 0 0 0 0 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
2024/20252.337 141 164 110 381 96 72 104 112 302 173 246 436
2025/20267.089 508 370 535 1.129 1.700 501 630 406 578 392 145 195
Totale 16.092