ZAPPAROLI, Giacomo
 Distribuzione geografica
Continente #
NA - Nord America 2.889
EU - Europa 2.747
AS - Asia 719
OC - Oceania 10
SA - Sud America 9
AF - Africa 6
Continente sconosciuto - Info sul continente non disponibili 4
Totale 6.384
Nazione #
US - Stati Uniti d'America 2.852
GB - Regno Unito 708
CN - Cina 679
IT - Italia 669
FR - Francia 302
IE - Irlanda 234
SE - Svezia 223
FI - Finlandia 206
DE - Germania 202
UA - Ucraina 76
BE - Belgio 60
CA - Canada 35
RU - Federazione Russa 21
CH - Svizzera 10
AU - Australia 9
ES - Italia 7
NL - Olanda 7
VN - Vietnam 7
CL - Cile 5
RO - Romania 5
TR - Turchia 5
BD - Bangladesh 3
HU - Ungheria 3
IL - Israele 3
IN - India 3
JP - Giappone 3
LV - Lettonia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BG - Bulgaria 2
CZ - Repubblica Ceca 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
ZA - Sudafrica 2
AR - Argentina 1
AT - Austria 1
BR - Brasile 1
BY - Bielorussia 1
EC - Ecuador 1
ID - Indonesia 1
IR - Iran 1
KR - Corea 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
SG - Singapore 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 6.384
Città #
Jacksonville 660
Southend 623
Chandler 468
Ann Arbor 258
Woodbridge 254
Dublin 234
Ashburn 124
Beijing 124
Lawrence 102
Princeton 102
Wilmington 93
Verona 90
Houston 89
Nanjing 78
Jinan 70
Brussels 55
Shenyang 54
Helsinki 46
Milan 39
Sindelfingen 34
Redmond 32
Zhengzhou 30
Hebei 28
Redwood City 27
Changsha 25
New York 25
Ningbo 25
Tianjin 24
Hangzhou 21
Guangzhou 18
Haikou 17
Nanchang 17
Boardman 15
Lancaster 15
Taizhou 15
Turin 15
Jiaxing 13
Boydton 12
Chicago 12
Norwalk 12
Taiyuan 12
Carrù 11
Chions 11
Lanzhou 10
Fairfield 9
Seattle 9
Auburn Hills 8
Bologna 8
Riva 8
Kemerovo 7
Trieste 7
Washington 7
Brescia 6
Clearwater 6
Falkenstein 6
Fuzhou 6
Munich 6
Nice 6
Rome 6
San Francisco 6
Trento 6
Ascoli Piceno 5
Beinasco 5
Dong Ket 5
Parma 5
Philadelphia 5
Trissino 5
Vicenza 5
Bari 4
Bordeaux 4
Cartoceto 4
Las Vegas 4
Lecco 4
London 4
Melbourne 4
Naples 4
Salerno 4
Toronto 4
Zimone 4
Alessandria 3
Bern 3
Bolzano 3
Bovolone 3
Castelfranco Veneto 3
Florence 3
Frankfurt am Main 3
Groningen 3
Grosseto 3
Los Angeles 3
Lucca 3
Mehlingen 3
Modena 3
Monserrato 3
Monteforte D'alpone 3
Montréal 3
Padova 3
Palermo 3
Piacenza 3
Pontedera 3
Renton 3
Totale 4.298
Nome #
Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella 192
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 125
Characterization of Lactobacillus plantarum from wine must by PCR species-specific and RAPD-PCR 103
Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine 101
Caratterizzazione di ceppi di Botrytis cinerea da utilizzare per la produzione di vini passiti 101
Influenza delle caratteristiche enologiche sulla successione di Saccharomyces bayanus e S. cerevisiae nei vini Recioto e Amarone della Valpolicella. 94
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 91
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 90
Colture starter e biodiversità in enologia 89
Effects of centrifugation on malolactic fermentation in red wine 89
Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine 87
Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes 87
Acidic extracellular proteases from microrganisms of fairly acidic niche. 84
Principali effetti di Botrytis cinerea sulla composizione dell’Amarone 83
Yeast/bacterial co-inoculation in red wine 82
Effect of tannic acid on Lactobacillus plantarum wine strain during starvation: A proteomic study. 79
Identification of Pestalotiopsis bicilita, Diplodia seriata and Diaporthe eres causing fruit rot in withered grapes in Italy 79
Colony dimorphism associated with stress resistance in Oenococcus oeni VP01 cells during stationary growth phase 78
Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentation of Recioto and Amarone wines 77
Gestire la malolattica con il coinoculo 77
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. 76
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a "passito"-style wine 76
Indagini microbiologiche sull’efficacia del lisozima nella vinificazione in rosso. 75
Selezione di lieviti autoctoni Saccharomyces per la produzione di vino Amarone 74
A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis. 74
Mobilome of Oenococcus oeni: a role for the supremacy of the strains in wine? 73
An isolate morphologically and phylogenetically distinct from Botrytis cinerea obtained from withered grapes possibly represents a new species of Botrytis 72
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae 72
Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. 70
La fermentazione malolattica spontanea nei vini di Valtellina: studio dei parametri cinetici e dei ceppi dominanti di Oenococcus oeni. 70
Identificazione molecolare dei batteri lattici di interesse enologico. 69
Acidic extracellular proteases from microrganisms of fairly acidic niche. 69
Art loving bugs: the resurrection of Spinello Aretino from Pisa’s Cemetery 68
Effetti dell'aggiunta di acido malico nel mosto sulla fermentazione malolattica 68
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 67
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA PCR 67
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis 66
Fermentazione di uve appassite della varietà Corvina ad alta concentrazione zuccherina. 66
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine 66
Selezione di ceppi di Saccharomyces cerevisiae autoctoni per la produzione di vino Bardolino DOCG 65
Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice 65
Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios 64
Characterization and pathogenicity of Alternaria spp. strains associated with grape bunch rot during post-harvest withering 64
Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity 64
Filamentous fungi associated with natural infection of noble rot on withered grapes 63
Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine 62
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. 61
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 61
Botrytis euroamericana, a new species from peony and grape in North America and Europe 60
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 60
Rapid identification and detection of Lactobacillus sanfrancisco in sourdough by species-specific PCR with 16S rRNA-targeted primers. 60
Valutazione d’idoneità qualitativa di un ceppo di Oenococcus oeni da impiegare come starter della fermentazione malolattica in vino 59
Bacterial Inoculation Strategies for the Achievement of MalolacticFermentation in High-alcohol Wines 59
Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. 59
Fungal Systematics and Evolution: FUSE 4 59
Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration 59
Rapid detection of viable yeast and bacteria in wine by flow cytometry 58
Ruolo di Botrytis cinerea sulla qualità del Recioto di Soave 58
I FUNGHI FILAMENTOSI NEI FRUTTAI: IL CASO STUDIO DELLA VALLE DEI LAGHI 57
Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. 56
Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR 56
Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine. 56
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine 56
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes 56
Interactions between Saccharomyces and Oenococcus oeni strains from Amarone wine affect malolactic fermentation and wine composition. 55
Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production 55
Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. 54
Description of a taxonomically undefined Sclerotiniaceae strain from withered rotten-grapes 54
Fermentazione malolattica in vino con le colture starter. 52
Identification of potential protein markers of noble rot infected grapes 52
Prove di micromacerazione di uva Corvina: valutazione del destino degli antociani durante la fermentazione alcolica 51
Prove sperimentali di microvinificazione per l'analisi degli antociani di uva corvina 50
Attitudini fermentative di un ceppo di S. uvarum autoctono della Valpolicella 50
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 50
Gestione dei batteri malolattici mediante acclimatazione alle condizioni del vino. 49
Isolation of Neofusicoccum parvum from withered grapes: Strain characterization, pathogenicity and its detrimental effects on passito wine arom 49
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiaemixed cultures on fermentation and aroma of Amarone wine 48
Yeast species diversity in apple juice for cider production evidenced by culture-based method 48
Fungal Systematics and Evolution: FUSE 5 48
Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity 48
Effect of tannic acid on Lactobacillus hilgardii analyzed by a proteomic approach. 47
Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine 47
Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino Amarone 47
Selezione di lieviti per vini passiti isolati dal microbiota dei fruttai 47
Influence of the pH of Chardonnay must on malolactic fermentation induced by bacteria co-inoculated with yeasts 46
Diaporthe rudis Associated with Berry Rot of Postharvest Grapes in Italy. 46
Torulaspora per produrre l'Amarone 45
The inhibitory effects of wine phenolics on lysozyme activity against lacticacid bacteria 45
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 45
New records of Penicillium and Aspergillus from withered grapes in Italy, and description of Penicillium fructuariae-cellae sp. nov. 45
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine. 44
Effects of post-harvest fungal infection of apples on chemical characteristics of cider. 44
Prove di micromacerazione di uva Corvina. Valutazione del destino degli antociani durante la fermentazione alcolica 43
Impiego del co-inoculo lieviti batteri per la gestione della fermentazione malolattica 41
NMR-based metabolic profiling of different yeast fermented apple juices 41
Il lisozima ritarda nei rossi e blocca nei bianchi la malolattica 40
Molecular and biochemical diversity of Oenococcus oeni strains isolated during spontaneous malolactic fermentation of Malvasia Nera wine 40
Linking wine lactic acid bacteria diversity with wine aroma and flavour 36
Sporobolomyces agrorum sp. nov. and Sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in Italy 35
In vivo endophytic, rhizospheric and epiphytic colonization of vitis vinifera by the plant-growth promoting and antifungal strain pseudomonas protegens MP12 34
Totale 6.394
Categoria #
all - tutte 19.930
article - articoli 19.559
book - libri 0
conference - conferenze 187
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 184
Totale 39.860


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201956 0 0 0 0 0 0 0 0 14 11 7 24
2019/2020843 93 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
2022/20231.667 133 142 186 231 145 351 46 94 213 32 51 43
2023/2024709 77 72 78 127 131 92 60 59 13 0 0 0
Totale 6.533