His primary scientific interests are in Food science, Wine, Lactobacillus plantarum, Microbiology and Fermentation. His studies in Food science integrate themes in fields like Microorganism, Saccharomyces and Fermentation in food processing, Lactic acid. Vittorio Capozzi combines subjects such as Malolactic fermentation, Starter and Yeast with his study of Wine.
His studies deal with areas such as Riboflavin, Operon and Promoter as well as Lactobacillus plantarum. His study on Microbiology also encompasses disciplines like
His primary areas of study are Food science, Wine, Lactobacillus plantarum, Fermentation and Bacteria. The concepts of his Food science study are interwoven with issues in Fermentation in food processing, Lactic acid and Saccharomyces cerevisiae, Yeast. His Wine research incorporates themes from Saccharomyces, Ethanol fermentation, Malolactic fermentation and Botany.
His Lactobacillus plantarum research includes elements of Probiotic, Riboflavin, Microbiology, Gene and Penicillium. His Fermentation research focuses on subjects like Chromatography, which are linked to Flavor and Acetoin. The Bacteria study combines topics in areas such as Membrane fluidity and Biochemistry.
Vittorio Capozzi spends much of his time researching Food science, Wine, Fermentation, Biotechnology and Lactic acid. When carried out as part of a general Food science research project, his work on Aroma is frequently linked to work in Value product, therefore connecting diverse disciplines of study. His Wine research incorporates elements of Saccharomyces, Malolactic fermentation and Starter.
While the research belongs to areas of Malolactic fermentation, Vittorio Capozzi spends his time largely on the problem of Lactobacillus plantarum, intersecting his research to questions surrounding Organoleptic. The study incorporates disciplines such as Matrix, Maillard reaction, Prunus, Gluten-free bread and Moisture in addition to Fermentation. In the subject of general Lactic acid, his work in Fermentation in food processing is often linked to Biofortification, thereby combining diverse domains of study.
The scientist’s investigation covers issues in Saccharomyces, Wine, Quality, Starter and Food science. His Saccharomyces research is multidisciplinary, incorporating elements of Lactobacillus plantarum, Organoleptic and Malolactic fermentation. Vittorio Capozzi studies Wine, focusing on Winemaking in particular.
Vittorio Capozzi integrates many fields in his works, including Quality, Food microbiology, Exploit, Safety standards, Natural resource economics and Food systems. His Starter study typically links adjacent topics like Saccharomyces species. His Food science study combines topics in areas such as Torulaspora delbrueckii, Yeast and Bioprocess.
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Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.
Vittorio Capozzi;Pasquale Russo;María Teresa Dueñas;Paloma López.
Applied Microbiology and Biotechnology (2012)
Microbial terroir and food innovation: The case of yeast biodiversity in wine.
Vittorio Capozzi;Carmela Garofalo;Maria Assunta Chiriatti;Francesco Grieco.
Microbiological Research (2015)
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine
Vittorio Capozzi;Pasquale Russo;Victor Ladero;María Fernández.
Frontiers in Microbiology (2012)
Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms
Pasquale Russo;Paloma López;Vittorio Capozzi;Pilar Fernández de Palencia.
International Journal of Molecular Sciences (2012)
Biogenic amine in wines
L. Beneduce;A. Romano;V. Capozzi;P. Lucas.
Annals of Microbiology (2010)
Biotechnological production of vitamin B2-enriched bread and pasta.
Vittorio Capozzi;Valeria Menga;Anna Maria Digesù;Pasquale De Vita.
Journal of Agricultural and Food Chemistry (2011)
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.
International Journal of Food Microbiology (2017)
Bacterial Stressors in Minimally Processed Food
Vittorio Capozzi;Daniela Fiocco;Maria Luisa Amodio;Anna Gallone.
International Journal of Molecular Sciences (2009)
Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum
D. Fiocco;V. Capozzi;P. Goffin;Pascal Hols.
Applied Microbiology and Biotechnology (2007)
Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines
V. Capozzi;P. Russo;L. Beneduce;S. Weidmann.
Letters in Applied Microbiology (2009)
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