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Vittorio Capozzi

Showing results (11-20 of 104) with videos related to

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Biotechnology Letters|November 6, 2020
Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarumAngela Longo, Pasquale Russo, Vittorio Capozzi, et al.
Foods (Basel, Switzerland)|November 13, 2025
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food IngredientsHiba Selmi, Ester Presutto, Giuseppe Spano, et al.
Microbiological Research|November 2, 2015
Microbial terroir and food innovation: The case of yeast biodiversity in wineVittorio Capozzi, Carmela Garofalo, Maria Assunta Chiriatti, et al.
International Journal of Molecular Sciences|September 11, 2009
Bacterial stressors in minimally processed foodVittorio Capozzi, Daniela Fiocco, Maria Luisa Amodio, et al.
International Journal of Molecular Sciences|September 29, 2011
The hsp 16 gene of the probiotic Lactobacillus acidophilus is differently regulated by salt, high temperature and acidic stresses, as revealed by reverse transcription quantitative PCR (qRT-PCR) analysisVittorio Capozzi, Mattia Pia Arena, Elisabetta Crisetti, et al.
Applied Microbiology and Biotechnology|October 25, 2012
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals productsVittorio Capozzi, Pasquale Russo, María Teresa Dueñas, et al.
International Journal of Food Microbiology|July 15, 2018
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varietiesCarmela Garofalo, Carmen Berbegal, Francesco Grieco, et al.
Genome Announcements|October 25, 2014
Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern ItalyVittorio Capozzi, Pasquale Russo, Antonella Lamontanara, et al.
Applied Microbiology and Biotechnology|December 1, 2017
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wineCarmen Berbegal, Giuseppe Spano, Mariagiovanna Fragasso, et al.
Microbiological Research|July 29, 2011
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formationPasquale Bove, Vittorio Capozzi, Carmela Garofalo, et al.
Pageof 11

Showing results (11-20 of 104) with videos related to

Sort By:
Pageof 11
Biotechnology Letters|November 6, 2020
Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarumAngela Longo, Pasquale Russo, Vittorio Capozzi, et al.
Foods (Basel, Switzerland)|November 13, 2025
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food IngredientsHiba Selmi, Ester Presutto, Giuseppe Spano, et al.
Microbiological Research|November 2, 2015
Microbial terroir and food innovation: The case of yeast biodiversity in wineVittorio Capozzi, Carmela Garofalo, Maria Assunta Chiriatti, et al.
International Journal of Molecular Sciences|September 11, 2009
Bacterial stressors in minimally processed foodVittorio Capozzi, Daniela Fiocco, Maria Luisa Amodio, et al.
International Journal of Molecular Sciences|September 29, 2011
The hsp 16 gene of the probiotic Lactobacillus acidophilus is differently regulated by salt, high temperature and acidic stresses, as revealed by reverse transcription quantitative PCR (qRT-PCR) analysisVittorio Capozzi, Mattia Pia Arena, Elisabetta Crisetti, et al.
Applied Microbiology and Biotechnology|October 25, 2012
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals productsVittorio Capozzi, Pasquale Russo, María Teresa Dueñas, et al.
International Journal of Food Microbiology|July 15, 2018
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varietiesCarmela Garofalo, Carmen Berbegal, Francesco Grieco, et al.
Genome Announcements|October 25, 2014
Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern ItalyVittorio Capozzi, Pasquale Russo, Antonella Lamontanara, et al.
Applied Microbiology and Biotechnology|December 1, 2017
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wineCarmen Berbegal, Giuseppe Spano, Mariagiovanna Fragasso, et al.
Microbiological Research|July 29, 2011
Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formationPasquale Bove, Vittorio Capozzi, Carmela Garofalo, et al.
Pageof 11