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Vittorio Capozzi

Showing results (81-90 of 104) with videos related to

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Food Chemistry|October 10, 2024
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomaceMaria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, et al.
Molecules (Basel, Switzerland)|April 15, 2016
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer OriginVittorio Capozzi, Salim Makhoul, Eugenio Aprea, et al.
Genome Announcements|June 11, 2016
Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from CiderAna Isabel Puertas, Vittorio Capozzi, María Goretti Llamas, et al.
Critical Reviews in Food Science and Nutrition|February 5, 2026
Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteriaHiba Selmi, Ester Presutto, Vittorio Capozzi, et al.
Journal of Food Protection|July 23, 2025
Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future DirectionsLouise Iara Gomes de Oliveira, Ana Rita Ribeiro de Araujo, Tatiana Colombo Pimentel, et al.
Probiotics and Antimicrobial Proteins|February 21, 2018
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing CountriesChahira Gheziel, Pasquale Russo, Mattia Pia Arena, et al.
Food Microbiology|July 5, 2016
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approachVittorio Capozzi, Maria Rosaria Di Toro, Francesco Grieco, et al.
Applied Microbiology and Biotechnology|March 9, 2016
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case studyElisa Salvetti, Luigi Orrù, Vittorio Capozzi, et al.
Microorganisms|April 30, 2021
Screening of Lactic Acid Bacteria for the Bio-Control of <i>Botrytis cinerea</i> and the Potential of <i>Lactiplantibacillus plantarum</i> for Eco-Friendly Preservation of Fresh-Cut KiwifruitNicola De Simone, Vittorio Capozzi, Maria Lucia Valeria de Chiara, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compoundsElisabetta Benozzi, Andrea Romano, Vittorio Capozzi, et al.
Pageof 11

Showing results (81-90 of 104) with videos related to

Sort By:
Pageof 11
Food Chemistry|October 10, 2024
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomaceMaria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, et al.
Molecules (Basel, Switzerland)|April 15, 2016
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer OriginVittorio Capozzi, Salim Makhoul, Eugenio Aprea, et al.
Genome Announcements|June 11, 2016
Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from CiderAna Isabel Puertas, Vittorio Capozzi, María Goretti Llamas, et al.
Critical Reviews in Food Science and Nutrition|February 5, 2026
Optimizing fruit and vegetable by-products/wastes exploitation: diversity, safety and biotechnological innovations based on lactic acid bacteriaHiba Selmi, Ester Presutto, Vittorio Capozzi, et al.
Journal of Food Protection|July 23, 2025
Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future DirectionsLouise Iara Gomes de Oliveira, Ana Rita Ribeiro de Araujo, Tatiana Colombo Pimentel, et al.
Probiotics and Antimicrobial Proteins|February 21, 2018
Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing CountriesChahira Gheziel, Pasquale Russo, Mattia Pia Arena, et al.
Food Microbiology|July 5, 2016
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approachVittorio Capozzi, Maria Rosaria Di Toro, Francesco Grieco, et al.
Applied Microbiology and Biotechnology|March 9, 2016
Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case studyElisa Salvetti, Luigi Orrù, Vittorio Capozzi, et al.
Microorganisms|April 30, 2021
Screening of Lactic Acid Bacteria for the Bio-Control of <i>Botrytis cinerea</i> and the Potential of <i>Lactiplantibacillus plantarum</i> for Eco-Friendly Preservation of Fresh-Cut KiwifruitNicola De Simone, Vittorio Capozzi, Maria Lucia Valeria de Chiara, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compoundsElisabetta Benozzi, Andrea Romano, Vittorio Capozzi, et al.
Pageof 11