Publications by authors named "Vittorio Capozzi"

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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.
Antonio Morata, Carlos Escott, Juan Manuel Del Fresno, Teresa Arroyo, Begoña Benito, Vittorio Capozzi

Crit Rev Food Sci Nutr· December 2025

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Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems.
Ilario Ferrocino, Massimo Ferrara, Marco Garello, Benedetta Turchetti, Marco Andreolli, Vittorio Capozzi

Environ Microbiome· December 2025

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Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.
Hiba Selmi, Ester Presutto, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso

Foods· October 2025

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Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions.
Louise Iara Gomes de Oliveira, Ana Rita Ribeiro de Araujo, Tatiana Colombo Pimentel, Vittorio Capozzi, Taliana Kenia Alves Bezerra

J Food Prot· August 2025

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Unlocking the potential of Metschnikowia pulcherrima: a dive into the genomic and safety characterization of four plant-associated strains.
Ilaria Larini, Massimo Ferrara, Eleonora Troiano, Veronica Gatto, Giuseppina Mulè, Vittorio Capozzi

Appl Microbiol Biotechnol· May 2025

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Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.
Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi

Foods· May 2025

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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.
Antonia Corvino, Iuliia Khomenko, Emanuela Betta, Federico Ivan Brigante, Luana Bontempo, Vittorio Capozzi

Molecules· February 2025

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Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace.
Maria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, Rosaria Viscecchia, Giuseppe Spano, Vittorio Capozzi

Food Chem· January 2025

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Comparative analysis of multifaceted properties of and macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity.
Vaishali Singh, Aarti Bains, Gulden Goksen, Vittorio Capozzi, Anarase Dattatray Arjun

Food Chem X· December 2024

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Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of and for the Formulation of Quinoa-Based Beverage.
Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu, Mariacinzia Rutigliano, Angela Scauro, Vittorio Capozzi

Microorganisms· October 2024

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Health benefits and risks of fermented foods-the PIMENTO initiative.
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L Bavaro, Vittorio Capozzi

Front Nutr· September 2024

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Non-invasive VOCs detection to monitor the gut microbiota metabolism in-vitro.
Andrea Dell'Olio, Josep Rubert, Vittorio Capozzi, Matteo Tonezzer, Emanuela Betta

Sci Rep· July 2024

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Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin.
Maria Teresa Rocchetti, Pasquale Russo, Nicola De Simone, Vittorio Capozzi, Giuseppe Spano

Probiotics Antimicrob Proteins· June 2024

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Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study.
Qing Gu, Yixian Li, Ying Lou, Yan Zhao, Xujie Feng, Vittorio Capozzi

Food Res Int· February 2024

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A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits.
Gulden Goksen, Qazi Sugra Altaf, Salma Farooq, Iqra Bashir, Vittorio Capozzi

Food Res Int· November 2023

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Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages.
Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli

Molecules· November 2023

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Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey.
Nicola De Simone, Maria Teresa Rocchetti, Barbara la Gatta, Giuseppe Spano, Djamel Drider, Vittorio Capozzi

Probiotics Antimicrob Proteins· October 2023

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from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications.
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, Teresa Semedo-Lemsaddek, Daniela Fiocco

Microorganisms· October 2023

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Editorial: Microbial-based solutions to reduce contaminants in foods and beverages.
Bavaro Simona Lucia, Álvarez-Ordóñez Avelino, Capozzi Vittorio

Front Microbiol· May 2023

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Molecular chaperone function of three small heat-shock proteins from a model probiotic species.
Maria Teresa Rocchetti, Tiffany Bellanger, Maria Incoronata Trecca, Stephanie Weidmann, Rosella Scrima, Vittorio Capozzi

Cell Stress Chaperones· January 2023

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Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview.
Michela Palumbo, Giovanni Attolico, Vittorio Capozzi, Rosaria Cozzolino, Antonia Corvino

Foods· December 2022

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Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Wine Strains.
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Vittorio Capozzi

Front Microbiol· February 2022

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Bioprospecting Antimicrobials from : Key Factors Underlying Its Probiotic Action.
Maria Teresa Rocchetti, Pasquale Russo, Vittorio Capozzi, Djamel Drider, Giuseppe Spano

Int J Mol Sci· November 2021

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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.
Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi

Foods· August 2021

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Screening of Lactic Acid Bacteria for the Bio-Control of and the Potential of for Eco-Friendly Preservation of Fresh-Cut Kiwifruit.
Nicola De Simone, Vittorio Capozzi, Maria Lucia Valeria de Chiara, Maria Luisa Amodio, Samira Brahimi

Microorganisms· April 2021

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