Vittorio Capozzi

19PUBLICATIONS
32CO-AUTHORS
Food technologyPost harvest horticultural technologies (incl. transportation and storage)Food packaging, preservation and processingMedical biochemistry - proteins and peptides (incl. medical proteomics)Horticultural crop improvement (incl. selection and breeding)
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Publications (19)

|Feb 27, 2026
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.

Sabrine Alebidi, Hana Mallek, Mariagiovanna Fragasso

|Nov 13, 2025
Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.

Hiba Selmi, Ester Presutto, Giuseppe Spano

|Jun 13, 2025
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.

Hiba Selmi, Ester Presutto, Martina Totaro

|Feb 26, 2025
Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach.

Antonia Corvino, Iuliia Khomenko, Emanuela Betta

|Oct 26, 2024
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage.

Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu

|Nov 25, 2023
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages.

Andrea Romano, Vittorio Capozzi, Iuliia Khomenko

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Frequent Collaborators

5 joint publications

Franco Biasioli

5 joint publications

Giuseppe Spano

4 joint publications

Mariagiovanna Fragasso

3 joint publications

Daniela Fiocco