| Function of yeast species and strains in wine flavour P Romano, C Fiore, M Paraggio, M Caruso, A Capece International journal of food microbiology 86 (1-2), 169-180, 2003 | 859 | 2003 |
| Yeast interactions in inoculated wine fermentation M Ciani, A Capece, F Comitini, L Canonico, G Siesto, P Romano Frontiers in microbiology 7, 555, 2016 | 216 | 2016 |
| Molecular identification of yeast species associated with ‘Hamei’—a traditional starter used for rice wine production in Manipur, India K Jeyaram, WM Singh, A Capece, P Romano International journal of food microbiology 124 (2), 115-125, 2008 | 175 | 2008 |
| Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added A Capece, R Romaniello, A Pietrafesa, G Siesto, R Pietrafesa, M Zambuto, ... International journal of food microbiology 284, 22-30, 2018 | 169 | 2018 |
| Taxonomic and ecological diversity of food and beverage yeasts P Romano, A Capece, L Jespersen Yeasts in food and beverages, 13-53, 2006 | 152 | 2006 |
| Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation A Capece, R Romaniello, G Siesto, R Pietrafesa, C Massari, C Poeta, ... International journal of food microbiology 144 (1), 187-192, 2010 | 148 | 2010 |
| Conventional and non-conventional yeasts in beer production A Capece, R Romaniello, G Siesto, P Romano Fermentation 4 (2), 38, 2018 | 135 | 2018 |
| Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis H Csoma, N Zakany, A Capece, P Romano, M Sipiczki International Journal of Food Microbiology 140 (2-3), 239-248, 2010 | 121 | 2010 |
| Recent updates on the use of agro-food waste for biogas production MC Caruso, A Braghieri, A Capece, F Napolitano, P Romano, F Galgano, ... Applied Sciences 9 (6), 1217, 2019 | 115 | 2019 |
| Oleaginous yeasts as cell factories for the sustainable production of microbial lipids by the valorization of agri-food wastes A Caporusso, A Capece, I De Bari Fermentation 7 (2), 50, 2021 | 104 | 2021 |
| New insights on the use of wine yeasts F Comitini, A Capece, M Ciani, P Romano Current Opinion in Food Science 13, 44-49, 2017 | 102 | 2017 |
| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” A Capece, R Romaniello, G Siesto, P Romano Food microbiology 31 (2), 159-166, 2012 | 102 | 2012 |
| Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin A Capece, C Fiore, A Maraz, P Romano Journal of Applied Microbiology 98 (1), 136-144, 2005 | 94 | 2005 |
| Molecular typing techniques as a tool to differentiate non-Saccharomyces wine species A Capece, G Salzano, P Romano International journal of food microbiology 84 (1), 33-39, 2003 | 79 | 2003 |
| SPME–GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts G Mauriello, A Capece, M D'Auria, T Garde-Cerdán, P Romano Food Microbiology 26 (3), 246-252, 2009 | 72 | 2009 |
| Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions A Capece, L Granchi, S Guerrini, S Mangani, R Romaniello, M Vincenzini, ... Frontiers in Microbiology 7, 1018, 2016 | 67 | 2016 |
| Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts P Romano, M Caruso, A Capece, G Lipani, M Paraggio, C Fiore World Journal of Microbiology and Biotechnology 19, 311-315, 2003 | 67 | 2003 |
| Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine V Brandolini, P Tedeschi, A Capece, A Maietti, D Mazzotta, G Salzano, ... World Journal of Microbiology and Biotechnology 18, 499-503, 2002 | 67 | 2002 |
| Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality P Romano, A Capece, V Serafino, R Romaniello, C Poeta World Journal of Microbiology and Biotechnology 24, 1797-1802, 2008 | 60 | 2008 |
| Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region A Capece, G Siesto, R Romaniello, VM Lagreca, R Pietrafesa, ... LWT-Food Science and Technology 54 (2), 485-492, 2013 | 59 | 2013 |
