VINCENZI, SIMONE
 Distribuzione geografica
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Continente #
NA - Nord America 12.828
AS - Asia 7.732
EU - Europa 4.920
SA - Sud America 1.389
AF - Africa 1.235
Continente sconosciuto - Info sul continente non disponibili 298
OC - Oceania 161
Totale 28.563
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Nazione #
US - Stati Uniti d'America 12.033
SG - Singapore 2.292
IT - Italia 2.034
CN - Cina 1.341
VN - Vietnam 1.117
BR - Brasile 807
HK - Hong Kong 669
BD - Bangladesh 446
FR - Francia 363
IN - India 301
DE - Germania 271
FI - Finlandia 250
GB - Regno Unito 203
NL - Olanda 178
PL - Polonia 178
CA - Canada 170
AR - Argentina 128
TR - Turchia 118
SE - Svezia 117
ES - Italia 116
UA - Ucraina 111
IQ - Iraq 105
RU - Federazione Russa 103
ID - Indonesia 100
ZA - Sudafrica 96
JP - Giappone 90
PH - Filippine 87
MX - Messico 84
PK - Pakistan 82
SA - Arabia Saudita 78
AU - Australia 75
CO - Colombia 75
EC - Ecuador 73
CL - Cile 68
VE - Venezuela 60
CI - Costa d'Avorio 59
GR - Grecia 59
IE - Irlanda 59
KR - Corea 59
BE - Belgio 57
HU - Ungheria 57
RO - Romania 53
AZ - Azerbaigian 51
JM - Giamaica 49
JO - Giordania 49
CZ - Repubblica Ceca 48
EG - Egitto 45
CR - Costa Rica 44
KE - Kenya 44
PE - Perù 44
TH - Thailandia 43
TN - Tunisia 43
UZ - Uzbekistan 42
AT - Austria 41
LU - Lussemburgo 41
MY - Malesia 41
TW - Taiwan 41
UY - Uruguay 41
BJ - Benin 40
ET - Etiopia 40
IL - Israele 40
MA - Marocco 40
PS - Palestinian Territory 40
BA - Bosnia-Erzegovina 39
BO - Bolivia 39
BB - Barbados 38
EE - Estonia 37
HN - Honduras 37
SY - Repubblica araba siriana 37
CH - Svizzera 36
HR - Croazia 36
LA - Repubblica Popolare Democratica del Laos 36
LY - Libia 36
SK - Slovacchia (Repubblica Slovacca) 36
SN - Senegal 36
BZ - Belize 35
DZ - Algeria 35
LB - Libano 35
NI - Nicaragua 35
PT - Portogallo 35
XK - ???statistics.table.value.countryCode.XK??? 35
MZ - Mozambico 34
AO - Angola 33
NO - Norvegia 33
PY - Paraguay 33
RS - Serbia 33
KG - Kirghizistan 32
AE - Emirati Arabi Uniti 31
CY - Cipro 31
DK - Danimarca 31
KH - Cambogia 31
MG - Madagascar 31
NZ - Nuova Zelanda 31
PR - Porto Rico 31
TJ - Tagikistan 31
AL - Albania 30
GT - Guatemala 30
MN - Mongolia 30
CM - Camerun 29
GA - Gabon 29
Totale 26.976
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Città #
Ashburn 1.553
San Jose 1.395
Singapore 1.362
Fairfield 892
Hong Kong 609
Ann Arbor 564
Woodbridge 485
Santa Clara 466
Houston 454
Chandler 356
Council Bluffs 340
Ho Chi Minh City 327
Seattle 308
Beijing 302
Padova 302
Wilmington 278
Hanoi 275
Cambridge 256
Jacksonville 248
Los Angeles 226
Milan 189
Boardman 186
New York 176
Princeton 158
Lauterbourg 144
Rome 125
Helsinki 119
Roxbury 113
Medford 106
Bytom 104
Munich 97
Des Moines 95
Dallas 82
San Diego 80
Chicago 78
São Paulo 76
Padua 71
Naples 70
Guangzhou 69
Buffalo 63
Da Nang 63
Orem 61
Abidjan 57
Nanjing 50
Amman 48
Florence 48
Tokyo 47
Haiphong 45
Johannesburg 44
London 42
Nairobi 42
Phoenix 42
Turin 41
Turku 41
Baku 40
Toronto 40
Dublin 39
Montreal 39
Denver 38
Bridgetown 37
Cotonou 37
San Francisco 37
Baghdad 36
Dong Ket 36
Warsaw 36
Amsterdam 35
Atlanta 35
Dakar 35
San José 35
Tashkent 35
Managua 34
Frankfurt am Main 33
Shenyang 33
Addis Ababa 32
Vientiane 32
Kingston 31
Lima 31
Montevideo 31
Adelaide 30
Antananarivo 30
Budapest 30
Chennai 30
Luanda 30
Athens 29
Bologna 29
Brooklyn 28
Dushanbe 28
Libreville 28
Panama City 28
Jeddah 27
Phnom Penh 27
Tallinn 27
Ulan Bator 27
Lahore 26
Verona 26
Willemstad 26
Istanbul 25
Vienna 25
Accra 24
Conakry 24
Totale 15.321
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Nome #
Garlic greening: Pigments biosynthesis and control strategies 638
Prevention of quercetin precipitation in red wines: a promising enzymatic solution 465
FERMENTATION OF CALENDULA, ECHINACEA AND MALVA OFFICINAL PLANT EXTRACTS AS A MEANS OF INCREASING THEIR SENSORY, ANTIOXIDANT, ANTIMICROBIAL AND NUTRACEUTICAL PROPERTIES 431
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture 357
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 316
Spectroscopy reveals that ethyl esters interact with proteins in wine 309
Estimation of betalain content in beetroot peel powder 287
Grape seed extract: the first plant-based fining agent endogenous to grapes 287
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 286
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 285
Botrytis cinerea cleaves a grapevine chitinase reducing its enzymatic activity and its detrimental effects on fungal growth 282
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 278
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 267
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 264
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 259
Anethole stability in aniseed spirits: Storage condition re-percussions on commercial products 259
Botrytis cinerea protease activity removes the chitin-binding domain of a major grapevine chitinase, abolishing its antifungal activity 256
Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis 256
Seasonal Dynamics and Damage of Halyomorpha halys in Italian Vineyards 252
Grape seed proteins: a new fining agent for astringency reduction in red wine 251
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 248
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 247
Role of the chitin-binding domain (CBD) of a grapevine class IV chitinase against Botrytis cinerea 246
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 236
Comparative study of the resveratrol content in 21 italian red grape varieties 233
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 233
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 233
Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes 231
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 230
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 230
Impact of postponed harvests and withering on the aromas development of Yellow Muscat “fiori d'arancio” berries 227
Active soybean lectin in foods: quantitative determination by ELISA using immobilised asialofetuin 227
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 226
Chitosan induces delayed grapevine defense mechanisms and protects grapevine against Botrytis cinerea 225
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 222
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 221
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: Effects on rheological and sensory properties 221
Effervescence description of No-Low alcohol wines at different temperatures and ethanol concentrations through image analysis 220
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 219
Characterization of a Grape Class IV Chitinase 215
Protein evolution during the early stages of white winemaking and its relations with wine stability 214
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 214
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 212
Influence of the mannoproteins of different strains of Starmenella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 209
Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study 209
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 207
Caratterizzazione di isoforme di chitinasi da succo d’uva 203
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 203
Polyphenols Profile and Antioxidant Activity Characterization of Commercial North Italian Ciders in Relation to Their Geo-graphical Area of Production and Cidermaking Procedures 202
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 202
Egg-matrix for large-scale single-step affinity purification of plant lectins with different carbohydrate specificities 202
Shellfish chitosan potential in wine clarification 202
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 200
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 200
Botrytis cinerea cleaves a grapevine chitinase decreasing its enzymatic activity and impairing the detrimental effect on fungal growth 200
Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery 198
Influence of the reducing environment in the misfolding of wine proteins 197
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 196
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 196
Does grape chitinase inhibit yeast growth? 196
Granfarciotto: sviluppo di un raviolo ecosostenibile al radicchio e cagliata 195
Aqueous extract of Arbutus unedo inhibits STAT1 activation in human breast cancer cell line MDA-MB-231 and human fibroblasts through SHP2 activation 193
Characterization of chitinase isoforms from grape juice 192
Dual mode of action of grape cane extracts against Botrytis cinerea 188
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 187
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 187
Wine Fining with Plant Proteins 186
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 186
Some results on the evaluation of the foam behaviour for sparkling wines 184
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites 184
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 183
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 182
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties 181
Can sensory analysis and e-noses support the assessment work behind DOC and DOCG wines? 180
Botrytis cinerea counteracts a grapevine chitinase by reducing its enzymatic activity and increasing the expression of the chitin synthase genes 179
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 178
Rice protein extracts as wine fining agents 178
Studies on the joint cytotoxicity of Wheat Germ Agglutinin and monensin 177
Riboflavin removal by commercial bentonites and charcoals in white and red wines 174
Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines 173
Alla riscoperta del Verjuice 172
Mechanical pruning, no pruning and manual pruning: effects on grape composition and health status of 'Pinot gris' and 'Cabernet sauvignon' cultivars in the "Piave" AOC area of Veneto region 171
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 169
A grape seed extract for wine fining. 168
Bioactivity of the chitin-binding domain (CBD) from a major grapevine chitinase against Botrytis cinerea. 167
Protective effect of Arbutus unedo aqueous extract in carrageenan-induced lung inflammation in mice 167
'Artificial sensory analysis' for sensory classification of Prosecco sparkling wines 166
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 166
Effects of dietary wheat germ deprivation on the immune system in Wistar rats: a pilot study 164
Changes in total and individual proteins from grape to wine: effects on the heat test stability 160
Removal of specific protein components by chitin enhances protein stability in a white wine 160
Quantification of wine mannoproteins by a competitive indirect enzyme-linked immunosorbent assay 160
GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT 160
Inclusion of Hermetia illucens larvae reared on different substrates in the diet of broiler quails: effect on apparent digestibility, feed-choice and growth performance 159
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 158
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 157
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 155
Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification 155
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 153
Antioxidant extraction and bioactivity preservation from winery by-products by natural deep eutectic solvents (NaDES) 153
Totale 21.844
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Categoria #
all - tutte 76.485
article - articoli 55.444
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 597
selected - selezionate 0
volume - volumi 3.538
Totale 136.064
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.122 0 0 133 120 44 90 41 153 55 40 90 356
2022/20231.091 228 29 9 69 188 153 13 102 166 38 67 29
2023/2024911 67 116 77 73 59 94 53 51 34 58 116 113
2024/20253.872 60 284 159 145 580 80 181 342 293 240 622 886
2025/202614.502 627 1.218 1.789 1.923 1.424 550 1.886 1.291 1.383 970 870 571
2026/20272.561 1.158 975 428 0 0 0 0 0 0 0 0 0
Totale 28.563