What is he best known for?
The fields of study he is best known for:
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
- Lactobacillus most often made with reference to Probiotic,
- Gene together with Brettanomyces bruxellensis.
He works mostly in the field of Fermentation, limiting it down to topics relating to Biotechnology and, in certain cases, Lactobacillus sanfranciscensis and Vitamin, as a part of the same area of interest.
His most cited work include:
- Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. (136 citations)
- Microbial terroir and food innovation: The case of yeast biodiversity in wine. (103 citations)
- Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine (92 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (42.77%)
- Wine (28.93%)
- Lactobacillus plantarum (22.01%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (42.77%)
- Wine (28.93%)
- Fermentation (21.38%)
In recent papers he was focusing on the following fields of study:
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.
Between 2019 and 2021, his most popular works were:
- Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector (38 citations)
- How probiotics face food stress: They get by with a little help. (30 citations)
- 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. (25 citations)
In his most recent research, the most cited papers focused on:
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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