Vittorio Capozzi

ResearcherID Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 16

Top Topics

Bacillus Subtilis

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, Teresa Semedo Lemsaddek, Daniela Fiocco, Giuseppe Spano, Ferid Abidi
Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications. Microorganisms 11 (11) (2023)
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli
Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages. Molecules (Basel, Switzerland) 28 (22) (2023)
Michela Palumbo, Giovanni Attolico, Vittorio Capozzi, Rosaria Cozzolino, Antonia Corvino, Maria Lucia Valeria de Chiara, Giuliana Gorrasi, Sergio Pelosi, Ilde Ricci, Roberto Romaniello, Maria Cefola
Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview. Foods (Basel, Switzerland) 11 (23) (2022)
Michela Palumbo, Giovanni Attolico, Vittorio Capozzi, Rosaria Cozzolino, Antonia Corvino, Maria Lucia Valeria de Chiara, Giuliana Gorrasi, Sergio Pelosi, Ilde Ricci, Roberto Romaniello, Maria Cefola
Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview. Foods (Basel, Switzerland) 11 (23) (2022)
Michela Palumbo, Giovanni Attolico, Vittorio Capozzi, Rosaria Cozzolino, Antonia Corvino, Maria Lucia Valeria de Chiara, Giuliana Gorrasi, Sergio Pelosi, Ilde Ricci, Roberto Romaniello, Maria Cefola
Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview. Foods (Basel, Switzerland) 11 (23) (2022)
Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco, Giuseppe Spano
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods (Basel, Switzerland) 10 (8) (2021)
Nicola De Simone, Vittorio Capozzi, Maria Lucia Valeria de Chiara, Maria Luisa Amodio, Samira Brahimi, Giancarlo Colelli, Djamel Drider, Giuseppe Spano, Pasquale Russo
Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit. Microorganisms 9 (4) (2021)
Maria Teresa Rocchetti, Pasquale Russo, Vittorio Capozzi, Djamel Drider, Giuseppe Spano, Daniela Fiocco
Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action. International journal of molecular sciences 22 (21) (2021)
Pasquale Russo, Vittorio Capozzi
Editorial: Microbiological Safety of Foods. Foods (Basel, Switzerland) 10 (1) (2020)
Nicola De Simone, Giuliana Gorrasi, Francesco Grieco, Michela Chimienti, Viwe Tyibilika, Vincenzo Santoro, Vittorio Capozzi, Giancarlo Colelli, Giuseppe Spano, Pasquale Russo
Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods (Basel, Switzerland) 9 (9) (2020)
Vittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo
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 Avoidance. Microorganisms 8 (2) (2020)
Pasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo Giuseppe Rizzello, Francesco Grieco
New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines. Microorganisms 8 (5) (2020)
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence. Foods (Basel, Switzerland) 9 (10) (2020)
Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules (Basel, Switzerland) 25 (5) (2020)
Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, Vittorio Capozzi
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. International journal of molecular sciences 20 (16) (2019)
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, José Bernal, Manuel Gómez, Franco Biasioli
Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS. Journal of mass spectrometry : JMS 53 (9) (2018)