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List of works by Vittorio Capozzi

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.

scientific article

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

scientific article published on 15 August 2019

A fast, reliable, and sensitive method for detection and quantification of Listeria monocytogenes and Escherichia coli O157:H7 in ready-to-eat fresh-cut products by MPN-qPCR.

scientific article published on 15 May 2014

A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163.

scientific article published on 26 February 2014

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

scientific article published on 17 August 2018

Autochthonous starter cultures and indigenous grape variety for regional wine production.

scientific article published on 8 April 2015

Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria

scientific article

Beta-glucans improve growth, viability and colonization of probiotic microorganisms.

scientific article published on 18 May 2012

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

scientific article

Biotechnological production of vitamin B2-enriched bread and pasta

scientific article published on 28 June 2011

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

scientific article published on 19 August 2020

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution.

scientific article published on 7 March 2018

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

scientific article published on 23 September 2019

Cloning, molecular characterization and expression analysis of two small heat shock genes isolated from wine Lactobacillus plantarum

scientific article published in January 2004

Comparative proteomic analysis of Lactobacillus plantarum WCFS1 and ΔctsR mutant strains under physiological and heat stress conditions.

scientific article published on 24 August 2012

Draft Genome Sequence of Bacillus coagulans GBI-30, 6086, a Widely Used Spore-Forming Probiotic Strain.

scientific article published on 6 November 2014

Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider.

scientific article published on 9 June 2016

Draft Genome Sequence of Lactobacillus plantarum Lp90 Isolated from Wine.

scientific article published on 12 March 2015

Draft Genome Sequence of Pediococcus parvulus 2.6, a Probiotic β-Glucan Producer Strain

scientific article published on 15 December 2016

Editorial: Microbiological Safety of Foods

scientific article published on 28 December 2020

Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries

scientific article published on 19 February 2018

Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer

scientific article published on 23 May 2018

Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability

scientific article published on 01 August 2011

Food microbial biodiversity and "microbes of protected origin".

scientific article published on 28 November 2011

Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria

scientific article

From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar

scientific article

Genome Sequence of Oenococcus oeni OM27, the First Fully Assembled Genome of a Strain Isolated from an Italian Wine.

scientific article

Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy.

scientific article

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

scientific article published on 25 October 2007

In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential

scientific article published on 21 July 2017

Inactivation of a small heat shock protein affects cell morphology and membrane fluidity in Lactobacillus plantarum WCFS1

scientific article published on 22 February 2011

Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation.

scientific article

Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study.

scientific article published on 8 March 2016

Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines

article by Maria Rosaria Di Toro et al published January 2015 in Lebensmittel-Wissenschaft & Technologie

Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine.

scientific article published on 26 October 2010

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

scientific article

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

scientific article

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

scientific article

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

scientific article published on 6 May 2016

Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines

scientific article

Microbial Resources and Enological Significance: Opportunities and Benefits

scientific article

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

scientific article

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

scientific article published on 22 February 2020

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.

scientific article published on 30 July 2015

New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines

scientific article published on 26 April 2020

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.

scientific article

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis.

scientific article

Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics.

scientific article

Probiotic features of Lactobacillus plantarum mutant strains

scientific article published on 11 May 2012

Proton transfer reaction-mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin

scientific article published on 26 March 2015

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

scientific article published in September 2016

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

scientific article published on 20 October 2020

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

scientific article published on 12 January 2014

Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

article by Carmela Garofalo et al published 5 July 2018 in International Journal of Food Microbiology

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.

scientific article

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.

scientific article published on 4 March 2016

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

scientific article published in March 2010

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

scientific article published on 9 May 2016

The hsp 16 gene of the probiotic Lactobacillus acidophilus is differently regulated by salt, high temperature and acidic stresses, as revealed by reverse transcription quantitative PCR (qRT-PCR) analysis

scientific article

The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms.

scientific article

The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.

scientific article published on 11 June 2015

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

scientific article published on 10 March 2020

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach

scientific article

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