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Biology and Biochemistry

D-Index
57
Citations
8969
World Ranking
14079
National Ranking
418

Overview

Vittorio Capozzi is affiliated with the National Research Council (CNR) in Italy, contributing extensively to the field of Agricultural and Biological Sciences with a particular focus on Food Science, Plant Science, Nutrition and Dietetics, Molecular Biology, and Biotechnology. Their research integrates multidisciplinary approaches spanning microbiology, food technology, and plant sciences.

The scientist's work is concentrated on a range of topics including:

  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Microbial Metabolites in Food Biotechnology
  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Food composition and properties

Among recent publications attributed to their broader research environment and related collaborative work are:

  • "Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest," 2020, published in Foods
  • "Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview," 2022, published in Foods
  • "Bioprospecting Antimicrobials from Lactiplantibacillus plantarum: Key Factors Underlying Its Probiotic Action," 2021, published in International Journal of Molecular Sciences
  • "Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits," 2021, published in Fermentation
  • "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," 2020, published in Microorganisms

The scientist frequently collaborates with several co-authors, among whom are:

  • Giuseppe Spano
  • Pasquale Russo
  • Mariagiovanna Fragasso
  • Francesco Grieco
  • Nicola De Simone

Writings involving Vittorio Capozzi often appear in scientific journals such as Fermentation, Foods, Microorganisms, Food Bioscience, and Molecules, with the highest number of publications in Fermentation and Foods.

Capozzi's extensive research output highlights a broad intersection of microbiology and food biotechnology, particularly in the areas of probiotic application and fermentation processes. This work supports advancements in food quality, safety, and shelf-life enhancement, demonstrating intersections with plant science and food technology.

Best Publications

  • Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.

    Vittorio Capozzi;Pasquale Russo;María Teresa Dueñas;Paloma López

  • Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

    Pasquale Russo;Mattia Pia Arena;Daniela Fiocco;Vittorio Capozzi

  • Microbial terroir and food innovation: The case of yeast biodiversity in wine.

    Vittorio Capozzi;Carmela Garofalo;Maria Assunta Chiriatti;Francesco Grieco

  • Spontaneous Food Fermentations and Potential Risks for Human Health

    Vittorio Capozzi;Mariagiovanna Fragasso;Rossana Romaniello;Carmen Berbegal

  • Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine

    Vittorio Capozzi;Pasquale Russo;Victor Ladero;María Fernández

  • Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

    Pasquale Russo;Paloma López;Vittorio Capozzi;Pilar Fernández de Palencia

  • Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread.

    Pasquale Russo;Vittorio Capozzi;Mattia Pia Arena;Giuseppina Spadaccino

  • Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest.

    Nicola De Simone;Bernardo Pace;Francesco Grieco;Michela Chimienti

  • Biotechnological production of vitamin B2-enriched bread and pasta.

    Vittorio Capozzi;Valeria Menga;Anna Maria Digesù;Pasquale De Vita

  • Biogenic amine in wines

    L. Beneduce;A. Romano;V. Capozzi;P. Lucas

  • Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria

    Mattia P. Arena;Graziano Caggianiello;Daniela Fiocco;Pasquale Russo

  • How probiotics face food stress: They get by with a little help.

    Daniela Fiocco;Angela Longo;Mattia Pia Arena;Pasquale Russo

  • The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

    Mariana Tristezza;Maria Tufariello;Vittorio Capozzi;Giuseppe Spano

  • Bacterial Stressors in Minimally Processed Food

    Vittorio Capozzi;Daniela Fiocco;Maria Luisa Amodio;Anna Gallone

  • Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

    Ludovic Roudil;Pasquale Russo;Carmen Berbegal;Warren Albertin

  • Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis

    P Bove;Pasquale Russo;Vittorio Capozzi;A Gallone

  • Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum

    D. Fiocco;V. Capozzi;P. Goffin;Pascal Hols

  • Microbial Resources and Enological Significance: Opportunities and Benefits

    Leonardo Petruzzi;Vittorio Capozzi;Carmen Berbegal;Maria R. Corbo

  • Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

    Mariana Tristezza;Cosimo Vetrano;Gianluca Bleve;Giuseppe Spano

  • Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines

    V. Capozzi;P. Russo;L. Beneduce;S. Weidmann

Frequent Co-Authors

Giuseppe Spano
Giuseppe Spano University of Foggia
Pasquale Russo
Pasquale Russo University of Milan
Franco Biasioli
Franco Biasioli Fondazione Edmund Mach
Paloma López
Paloma López Spanish National Research Council
Jean Guzzo
Jean Guzzo University of Burgundy
Luigi Cattivelli
Luigi Cattivelli The Canadian Real Estate Association
Tilmann D. Märk
Tilmann D. Märk University of Innsbruck
Djamel Drider
Djamel Drider University of Lille
Giovanna E. Felis
Giovanna E. Felis University of Verona
Sandra Torriani
Sandra Torriani University of Verona

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