CATALOGO DEI PRODOTTI DELLA RICERCA

ZAPPAROLI, Giacomo
 Distribuzione geografica
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Continente #
NA - Nord America 3.798
EU - Europa 3.477
AS - Asia 2.445
SA - Sud America 330
AF - Africa 49
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 6
Totale 10.119
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Nazione #
US - Stati Uniti d'America 3.710
SG - Singapore 971
IT - Italia 921
CN - Cina 885
GB - Regno Unito 737
FR - Francia 344
HK - Hong Kong 318
RU - Federazione Russa 276
BR - Brasile 272
DE - Germania 260
FI - Finlandia 236
IE - Irlanda 228
SE - Svezia 226
KR - Corea 83
UA - Ucraina 80
CA - Canada 50
VN - Vietnam 46
NL - Olanda 42
BE - Belgio 33
ID - Indonesia 27
MX - Messico 22
ES - Italia 20
IN - India 18
ZA - Sudafrica 17
CL - Cile 15
AT - Austria 13
JP - Giappone 13
PH - Filippine 12
AU - Australia 11
BD - Bangladesh 11
CH - Svizzera 11
AR - Argentina 10
PE - Perù 10
PL - Polonia 10
IQ - Iraq 8
TR - Turchia 8
CO - Colombia 7
EC - Ecuador 7
RO - Romania 7
PK - Pakistan 6
TG - Togo 6
HU - Ungheria 5
NP - Nepal 5
SA - Arabia Saudita 5
VE - Venezuela 5
BW - Botswana 4
DZ - Algeria 4
TH - Thailandia 4
BH - Bahrain 3
DO - Repubblica Dominicana 3
GE - Georgia 3
IL - Israele 3
IS - Islanda 3
LT - Lituania 3
LV - Lettonia 3
MA - Marocco 3
MD - Moldavia 3
NI - Nicaragua 3
NZ - Nuova Zelanda 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
AL - Albania 2
AM - Armenia 2
BG - Bulgaria 2
CY - Cipro 2
CZ - Repubblica Ceca 2
DK - Danimarca 2
EG - Egitto 2
ET - Etiopia 2
EU - Europa 2
KE - Kenya 2
NG - Nigeria 2
PA - Panama 2
PT - Portogallo 2
PY - Paraguay 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
TZ - Tanzania 2
UY - Uruguay 2
UZ - Uzbekistan 2
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BJ - Benin 1
BS - Bahamas 1
BY - Bielorussia 1
CR - Costa Rica 1
CW - ???statistics.table.value.countryCode.CW??? 1
DM - Dominica 1
GM - Gambi 1
GR - Grecia 1
HN - Honduras 1
HR - Croazia 1
IR - Iran 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
MY - Malesia 1
PR - Porto Rico 1
RS - Serbia 1
Totale 10.114
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Città #
Jacksonville 660
Southend 623
Chandler 468
Singapore 455
Dallas 406
Hong Kong 317
Ann Arbor 258
Woodbridge 254
Dublin 228
Ashburn 187
Beijing 149
Verona 103
Lawrence 102
Princeton 102
Wilmington 93
Houston 91
Nanjing 80
Jinan 73
Helsinki 65
Milan 58
Los Angeles 57
Shenyang 54
The Dalles 44
New York 38
Rome 34
Sindelfingen 34
Redmond 32
Zhengzhou 32
Columbus 31
Munich 29
Tianjin 29
Brussels 28
Hebei 28
Changsha 27
Ningbo 27
Redwood City 27
Buffalo 25
Guangzhou 25
Santa Clara 24
Boardman 22
Hangzhou 22
Turin 21
Ho Chi Minh City 18
Nanchang 18
Chicago 17
Haikou 17
São Paulo 16
Taizhou 16
Jakarta 15
Lancaster 15
Bologna 14
Council Bluffs 14
Jiaxing 13
Trieste 13
Florence 12
Norwalk 12
Taiyuan 12
Carrù 11
Chions 11
Falkenstein 11
Lanzhou 11
Redondo Beach 11
Belo Horizonte 10
Moscow 10
Osimo 10
Palermo 10
Parma 10
Prato 10
Tokyo 10
Turku 10
Washington 10
Brescia 9
Brooklyn 9
Dax 9
Fairfield 9
Frankfurt am Main 9
Johannesburg 9
San Francisco 9
Seattle 9
Toronto 9
Trento 9
Auburn Hills 8
Buk-gu 8
Lahug 8
Pessac 8
Riva 8
Santiago 8
Vicenza 8
Atlanta 7
Cavasso Nuovo 7
Chilpancingo 7
Kemerovo 7
Nuremberg 7
Paris 7
Amsterdam 6
Clearwater 6
Fuzhou 6
Kent 6
Lomé 6
Nice 6
Totale 6.053
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Nome #
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 247
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 182
Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine 146
Influenza delle caratteristiche enologiche sulla successione di Saccharomyces bayanus e S. cerevisiae nei vini Recioto e Amarone della Valpolicella. 145
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 140
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 139
Caratterizzazione di ceppi di Botrytis cinerea da utilizzare per la produzione di vini passiti 137
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 136
Colture starter e biodiversità in enologia 135
Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity 135
Evaluation of spontaneous fermentation with backslopping method for the production of alcoholic ginger beer 133
Acidic extracellular proteases from microrganisms of fairly acidic niche. 130
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 129
Effects of centrifugation on malolactic fermentation in red wine 121
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 120
Effect of tannic acid on Lactobacillus plantarum wine strain during starvation: A proteomic study. 120
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 120
Selezione di lieviti autoctoni Saccharomyces per la produzione di vino Amarone 117
Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes 114
Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase 113
A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis. 113
Art loving bugs: the resurrection of Spinello Aretino from Pisa’s Cemetery 110
Principali effetti di Botrytis cinerea sulla composizione dell’Amarone 109
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine 108
Gestire la malolattica con il coinoculo 107
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. 105
Identificazione molecolare dei batteri lattici di interesse enologico. 104
Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentation of Recioto and Amarone wines 103
Selezione di ceppi di Saccharomyces cerevisiae autoctoni per la produzione di vino Bardolino DOCG 103
Indagini microbiologiche sull’efficacia del lisozima nella vinificazione in rosso. 103
Yeast/bacterial co-inoculation in red wine 103
Botrytis euroamericana, a new species from peony and grape in North America and Europe 103
Identification of Pestalotiopsis bicilita, Diplodia seriata and Diaporthe eres causing fruit rot in withered grapes in Italy 103
Acidic extracellular proteases from microrganisms of fairly acidic niche. 102
Fermentazione malolattica in vino con le colture starter. 101
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine 100
La fermentazione malolattica spontanea nei vini di Valtellina: studio dei parametri cinetici e dei ceppi dominanti di Oenococcus oeni. 98
An isolate morphologically and phylogenetically distinct from Botrytis cinerea obtained from withered grapes possibly represents a new species of Botrytis 98
Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios 97
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae 97
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 95
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis 94
Fermentazione di uve appassite della varietà Corvina ad alta concentrazione zuccherina. 94
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 94
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering 93
Fungal Systematics and Evolution: FUSE 4 93
Ruolo di Botrytis cinerea sulla qualità del Recioto di Soave 92
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 92
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA PCR 92
An attempt to reconstruct the history of the most ancient European farming community using peat cores from the Fiavè mire 91
Effetti dell'aggiunta di acido malico nel mosto sulla fermentazione malolattica 91
Filamentous fungi associated with natural infection of noble rot on withered grapes 91
Rapid identification and detection of Lactobacillus sanfrancisco in sourdough by species-specific PCR with 16S rRNA-targeted primers. 91
Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice 90
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. 89
Valutazione d’idoneità qualitativa di un ceppo di Oenococcus oeni da impiegare come starter della fermentazione malolattica in vino 89
Bacterial Inoculation Strategies for the Achievement of MalolacticFermentation in High-alcohol Wines 88
Rapid detection of viable yeast and bacteria in wine by flow cytometry 87
I FUNGHI FILAMENTOSI NEI FRUTTAI: IL CASO STUDIO DELLA VALLE DEI LAGHI 86
Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine 85
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. 85
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 84
Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. 84
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine. 81
Fungal Systematics and Evolution: FUSE 5 80
Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration 80
Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production 80
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine 79
Interactions between Saccharomyces and Oenococcus oeni strains from Amarone wine affect malolactic fermentation and wine composition. 78
Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR 78
Prove di micromacerazione di uva Corvina. Valutazione del destino degli antociani durante la fermentazione alcolica 78
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 78
Prove sperimentali di microvinificazione per l'analisi degli antociani di uva corvina 77
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. 77
Prove di micromacerazione di uva Corvina: valutazione del destino degli antociani durante la fermentazione alcolica 76
Attitudini fermentative di un ceppo di S. uvarum autoctono della Valpolicella 76
Identification of potential protein markers of noble rot infected grapes 76
Yeast species diversity in apple juice for cider production evidenced by culture-based method 76
Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. 75
Description of a taxonomically undefined Sclerotiniaceae strain from withered rotten-grapes 75
The inhibitory effects of wine phenolics on lysozyme activity against lacticacid bacteria 74
Torulaspora per produrre l'Amarone 73
Gestione dei batteri malolattici mediante acclimatazione alle condizioni del vino. 72
Diaporthe rudis Associated with Berry Rot of Postharvest Grapes in Italy. 72
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity 72
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine 70
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiaemixed cultures on fermentation and aroma of Amarone wine 70
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes 70
Effect of tannic acid on Lactobacillus hilgardii analyzed by a proteomic approach. 69
Impiego del co-inoculo lieviti batteri per la gestione della fermentazione malolattica 69
Il lisozima ritarda nei rossi e blocca nei bianchi la malolattica 69
New records of Penicillium and Aspergillus from withered grapes in Italy, and description of Penicillium fructuariae-cellae sp. nov. 69
Influence of the pH of Chardonnay must on malolactic fermentation induced by bacteria co-inoculated with yeasts 68
Isolation of Neofusicoccum parvum from withered grapes: Strain characterization, pathogenicity and its detrimental effects on passito wine arom 68
A novel Penicillium sumatraense isolate reveals an arsenal of degrading enzymes exploitable in algal bio-refinery processes 68
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone 66
Selezione di lieviti per vini passiti isolati dal microbiota dei fruttai 66
Linking wine lactic acid bacteria diversity with wine aroma and flavour 64
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy 63
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi. 62
Totale 9.590
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Categoria #
all - tutte 39.306
article - articoli 38.087
book - libri 0
conference - conferenze 892
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 327
Totale 78.612
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021675 0 0 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
2024/20252.337 141 164 110 381 96 72 104 112 302 173 246 436
2025/20261.279 508 370 401 0 0 0 0 0 0 0 0 0
Totale 10.282