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V

Vittorio Capozzi

consejo superior de investigaciones científicas

54H指数
205论文数
8.4K被引数
收录论文 91
发表时间
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Mapping fermented foods across Europe: insights from the PIMENTO COST action绘制欧洲发酵食品分布图：PIMENTO COST行动的见解
errFood Research International
IF8
err2026-09-30
err0
PREAI
errPapademas, Photis; Laranjo, Marta; Syrpas, Michail; Adamberg, Kaarel; Adamberg, Signe; Alakomi, Hanna-Leena; Bintsis, Thomas; Matijasic, Bojana Bogovic; Capozzi, Vittorio; Capozzi, Signe Adamberg Vittorio; Coelho, Christian; Cotter, Paul D.; Jalil, Mounaim Halim El; Eugster, Elisabeth; Frias, Juana; Gotze, Franziska; Gonzalez, Carmen Maria Domenech; Guggenbuhl, Barbara; Harsa, Hayriye Sebnem; Mantzouridou, Fani Th.; Pohjanheimo, Terhi; Salas-Millan, Jose Angel; Trajkovska, Biljana; Vidovic, Bojana; Chassard, Christophe; Papadimitriou, Konstantinos; Tsakalidou, Effie
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An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain水果副产品/废弃物管理的综合案例研究：乳酸菌开发、人工智能智能实施以及重新融入食品链
errFoods
IF5.1
err2026-08-11
err0
errOAAI
errHiba Selmi; Giovanni Pascoschi; Antonietta Diaferio; Antonio Decataldo; Vittorio Capozzi; Gianluca Follia; Giuseppe Spano; Michele Dassisti; Mariagiovanna Fragasso
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Late-stage potassium reduction combined with controlled atmosphere preserves postharvest quality of chicory and mizuna baby-leaf采后钾处理后结合控制大气环境可保持菊苣和紫背天葵幼苗的品质
errJournal of Agriculture and Food Research
IF6.2
err2026-08-01
err0
PREAI
errPalumbo, Michela; D'Imperio, Massimiliano; Bonelli, Lucia; Capozzi, Vittorio; Linsalata, Vito; De Simone, Nicola; de Chiara, Maria Lucia Valeria; Pace, Bernardo; Serio, Francesco; Cefola, Maria
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Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food IngredientsSelmi, H.; Presutto, E.; Spano, G.; Capozzi, V.; Fragasso, M. 提升乳清价值：从环境负担到高附加值化合物和食品配料生物基生产。Foods 2025, 14, 3646. [Google Scholar] [CrossRef] [PubMed]
errFoods
IF5.1
err2026-03-03
err0
errOAAI
errHiba Selmi; Ester Presutto; Giuseppe Spano; Vittorio Capozzi; Mariagiovanna Fragasso
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Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods
errMicroorganisms
IF4.2
err2026-02-06
err0
errOAAI
errSabrine Alebidi; Hana Mallek; Mariagiovanna Fragasso; Vittorio Capozzi; Ferid Abidi; Ines Essid; Giuseppe Spano; Hiba Selmi
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Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems微生物组研究标准化：食品和环境生态系统中样本制备与DNA提取SOP的实验室间验证
errEnvironmental Microbiome
IF5.4
err2025-12-12
err0
errOAAI
errIlario Ferrocino; Massimo Ferrara; Marco Garello; Benedetta Turchetti; Marco Andreolli; Mattia Pia Arena; Rosa Alduina; Francesco Aloi; Annamaria Bevivino; Erika Bruno; Vittorio Capozzi; Roberta Coronas; Luciana De Vero; Tiziana Di Renzo; Andrea Franzetti; Raimondo Gaglio; Giuseppe Gallo; Maria Gullo; Rosa Guarcello; Marilisa Giavalisco; Silvia Lampis; Gianmarco Mugnai; Paola Quatrini; Anna Reale; Federico Sbarra; Ciro Sannino; Davide Spadaro; Valeria Tatangelo; Andrea Visca; Giacomo Zara; Teresa Zotta; Giovanna Cristina Varese; Luca Cocolin
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Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine一株亚硫酸盐耐受性裂殖酵母 (Schizosaccharomyces pombe) 菌株的表征：其在过亚硫酸盐处理葡萄汁中作为腐败菌的潜力以及在葡萄酒中作为发酵起始菌的应用前景
errFood Bioscience
IF5.9
err2025-10-22
err0
errOAAI
errCarmen Berbegal; Maria Tufariello; Francesco Grieco; Barbara la Gatta; Vittorio Capozzi; Mariagiovanna Fragasso
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Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grainsMoretton, M.; Khomenko, I.; Cunedioğlu, H.; Spano, G.; Capozzi, V.; Biasioli, F.; Fragasso, M. 牛奶开菲尔与基于谷物开菲尔仿制品的发酵产物比较挥发性组分析。Food Biosci. 2025, 74, 107731. [Google Scholar] [CrossRef]
errFOOD BIOSCIENCE
IF5.9
err2025-10-01
err1
errOAAI
errMoretton, Martina; Khomenko, Iuliia; Cunedioglu, Hulya; Spano, Giuseppe; Capozzi, Vittorio; Biasioli, Franco; Fragasso, Mariagiovanna
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Ecofriendly preservation for fresh-cut apples: The design of a hurdle approach combining microwave heating, organic acids dipping, and packaging绿色环保的鲜切苹果保鲜：结合微波加热、有机酸浸泡和包装的障碍法设计
errPostharvest Biology and Technology
IF6.8
err2025-09-30
err0
errOAAI
errMaria Lucia Valeria de Chiara; Nicola De Simone; Maria Cefola; Vittorio Capozzi; Michela Palumbo
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Nutrient and phytochemical composition of rocket and cabbage microgreens grown under varying potassium regimes火箭和卷心菜幼苗在不同钾处理条件下的营养和植化素组成
errJournal of Food Composition and Analysis
IF4.6
err2025-08-04
err0
errOAAI
errMichela Palumbo; Rosaria Cozzolino; Vittorio Capozzi; Giuseppe Di Cuia; Livia Malorni; Bernardo Pace; Francesco Serio; Massimiliano D’Imperio; Maria Cefola
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Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing伊比利亚半岛作为新兴非热技术与微生物生物技术在可持续葡萄酒加工中应用的模型背景
errCritical Reviews in Food Science and Nutrition
IF8.8
err2025-06-16
err0
PREAI
errAntonio Morata; Carlos Escott; Juan Manuel del Fresno; Teresa Arroyo; Begoña Benito; María Antonia Bañuelos; Pilar Blanco; Juan Mariano Cabellos; Jesús Manuel Cantoral; David Castrillo; Gustavo Cordero-Bueso; Julia Crespo; Sergi Ferrer; Margarita García; Lucía González-Arenzana; Carmen González; Buenaventura Guamis; Ana Rosa Gutiérrez; Iris Loira; Isabel López-Alfaro; Manuel Malfeito-Ferreira; Alberto Martínez; Isabel Pardo; Manuel Ramírez; Javier Raso; Marina Ruiz-Muñoz; José Antonio Suárez-Lepe; Alice Vilela; Vittorio Capozzi
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An innovative approach for probiotics and postbiotics-based antimicrobial packaging systems: design, characterization, and benefit for food application一种基于益生菌和后生元的新型抗菌包装系统：设计、表征及其在食品应用中的益处
errCurrent Opinion in Food Science
IF9.1
err2025-05-22
err0
PREAI
errNour MH Awad; Vittorio Capozzi; Valérie Guillard; Gulden Goksen
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Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study
errFERMENTATION-BASEL
IF3.3
err2025-02-18
err0
errOAAI
errAdesemoye, Elizabeth T.; Sanni, Abiodun I.; Spano, Giuseppe; Capozzi, Vittorio; Fragasso, Mariagiovanna
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Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach
errMOLECULES
IF4.6
err2025-02-07
err0
errOAAI
errCorvino, Antonia; Khomenko, Iuliia; Betta, Emanuela; Brigante, Federico Ivan; Bontempo, Luana; Biasioli, Franco; Capozzi, Vittorio
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EDITORIAL: Microbial diversity, microbial resources and fermented beverages编辑社论：微生物多样性、微生物资源与发酵饮料
errFOOD BIOSCIENCE
IF5.9
err2025-02-01
err0
PREAI
errCapozzi, Vittorio; Yang, Baoru; He, Wenjia; Liu, Shuxun; Luan, Chunguang; Grieco, Francesco
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Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace新配制的粗面粉新鲜面食的多酚特性，营养和微生物学评估用葡萄渣强化
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errLiberatore, Maria Teresa; Dilucia, Flavia; Rutigliano, Mariacinzia; Viscecchia, Rosaria; Spano, Giuseppe; Capozzi, Vittorio; Bimbo, Francesco; Di Luccia, Aldo; la Gatta, Barbara
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Probiotic Lactiplantibacillus plantarum strains showing anti- Botrytis activity: A food-grade approach to improve the overall quality of strawberry in post-harvest显示抗葡萄孢活性的益生菌乳酸杆菌植物菌株: 一种提高草莓收获后整体质量的食品级方法
errPOSTHARVEST BIOLOGY AND TECHNOLOGY
IF6.8
err2024-12-01
err2
errOAAI
errDe Simone, Nicola; Scauro, Angela; Fatchurrahman, Danial; Amodio, Maria Luisa; Capozzi, Vittorio; Colelli, Giancarlo; Spano, Giuseppe; Fragasso, Mariagiovanna; Russo, Pasquale
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Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity
errFOOD CHEMISTRY-X
IF8.2
err2024-12-01
err1
errOAAI
errSingh, Vaishali; Bains, Aarti; Goksen, Gulden; Capozzi, Vittorio; Arjun, Anarase Dattatray; Ali, Nemat; Iqbal, Muzaffar; Chawla, Prince
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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
errMICROORGANISMS
IF4.2
err2024-10-09
err1
errOAAI
errCirat, Radjaa; Benmechernene, Zineb; Cunedioglu, Hulya; Rutigliano, Mariacinzia; Scauro, Angela; Abderrahmani, Khaled; Mebrouk, Kihal; Capozzi, Vittorio; Spano, Giuseppe; la Gatta, Barbara; Rocchetti, Maria Teresa; Fiocco, Daniela; Fragasso, Mariagiovanna
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Health benefits and risks of fermented foods-the PIMENTO initiative
errFRONTIERS IN NUTRITION
IF5.1
err2024-09-03
err3
errOAAI
errTodorovic, Smilja; Akpinar, Asli; Assuncao, Ricardo; Bar, Cornelia; Bavaro, Simona L.; Berkel Kasikci, Muzeyyen; Dominguez-Soberanes, Julieta; Capozzi, Vittorio; Cotter, Paul D.; Doo, Eun-Hee; Ergun, Burcu Gunduz; Guzel, Mustafa; Harsa, Hayriye S.; Hastaoglu, Emre; Humblot, Christele; Hyseni, Bahtir; Hosoglu, Muge I.; Issa, Aline; Karakas-Budak, Barcin; Karakaya, Sibel; Kesenkas, Harun; Keyvan, Erhan; Kunili, Ibrahim E.; Kutt, Mary-Liis; Laranjo, Marta; Louis, Sandrine; Mantzouridou, Fani T.; Matalas, Antonia; Mayo, Baltasar; Mojsova, Sandra; Mukherjee, Arghya; Nikolaou, Anastasios; Ortakci, Fatih; Paveljsek, Diana; Perrone, Giancarlo; Pertziger, Eugenia; Santa, Dushica; Sar, Taner; Savary-Auzeloux, Isabelle; Schwab, Clarissa; Starowicz, Malgorzata; Stojanovic, Marko; Syrpas, Michail; Tamang, Jyoti P.; Yerlikaya, Oktay; Yilmaz, Birsen; Malagon-Rojas, Jeadran; Salminen, Seppo; Frias, Juana; Chassard, Christophe; Vergeres, Guy
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