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Vittorio Capozzi

Showing results (1-10 of 104) with videos related to

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Foods (Basel, Switzerland)|December 31, 2020
Editorial: Microbiological Safety of FoodsPasquale Russo, Vittorio Capozzi
Frontiers in Microbiology|December 7, 2011
Food microbial biodiversity and "microbes of protected origin"Vittorio Capozzi, Giuseppe Spano
Microorganisms|February 27, 2020
Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks AvoidanceVittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo
Journal of Microbiology & Biology Education|May 9, 2013
Transdisciplinarity and microbiology educationVittorio Capozzi, Giuseppe Spano, Daniela Fiocco
Applied Microbiology and Biotechnology|March 27, 2015
Proton transfer reaction-mass spectrometry: online and rapid determination of volatile organic compounds of microbial originAndrea Romano, Vittorio Capozzi, Giuseppe Spano, et al.
Molecules (Basel, Switzerland)|November 25, 2023
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic BeveragesAndrea Romano, Vittorio Capozzi, Iuliia Khomenko, et al.
Applied Microbiology and Biotechnology|February 19, 2017
The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanismsMattia Pia Arena, Vittorio Capozzi, Giuseppe Spano, et al.
Foods (Basel, Switzerland)|October 23, 2020
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS EvidenceJoana Pico, Iuliia Khomenko, Vittorio Capozzi, et al.
Foods (Basel, Switzerland)|December 14, 2017
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread ProductionPasquale Russo, Clara Fares, Angela Longo, et al.
World Journal of Microbiology & Biotechnology|March 2, 2016
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivarCarmela Garofalo, Mariana Tristezza, Francesco Grieco, et al.
Pageof 11

Showing results (1-10 of 104) with videos related to

Sort By:
Pageof 11
Foods (Basel, Switzerland)|December 31, 2020
Editorial: Microbiological Safety of FoodsPasquale Russo, Vittorio Capozzi
Frontiers in Microbiology|December 7, 2011
Food microbial biodiversity and "microbes of protected origin"Vittorio Capozzi, Giuseppe Spano
Microorganisms|February 27, 2020
Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks AvoidanceVittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo
Journal of Microbiology & Biology Education|May 9, 2013
Transdisciplinarity and microbiology educationVittorio Capozzi, Giuseppe Spano, Daniela Fiocco
Applied Microbiology and Biotechnology|March 27, 2015
Proton transfer reaction-mass spectrometry: online and rapid determination of volatile organic compounds of microbial originAndrea Romano, Vittorio Capozzi, Giuseppe Spano, et al.
Molecules (Basel, Switzerland)|November 25, 2023
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic BeveragesAndrea Romano, Vittorio Capozzi, Iuliia Khomenko, et al.
Applied Microbiology and Biotechnology|February 19, 2017
The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanismsMattia Pia Arena, Vittorio Capozzi, Giuseppe Spano, et al.
Foods (Basel, Switzerland)|October 23, 2020
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS EvidenceJoana Pico, Iuliia Khomenko, Vittorio Capozzi, et al.
Foods (Basel, Switzerland)|December 14, 2017
Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread ProductionPasquale Russo, Clara Fares, Angela Longo, et al.
World Journal of Microbiology & Biotechnology|March 2, 2016
From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivarCarmela Garofalo, Mariana Tristezza, Francesco Grieco, et al.
Pageof 11